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Locally Roasted Coffee on a Sliding Scale!

1/30/2019

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Last month our friend and neighbor, Thomas Isole owner of Trifecta Coffee Company, had an idea: what if MoGro offered Trifecta's locally roasted coffee on a sliding scale? After taking some time to think it through we decided that we would be happy to give it a shot. We feel confident about our decision because Trifecta is a socially-minded coffee roastery and cafe (less than a mile away from our office) that is committed to supporting communities near and far. Starting next week we will offer Chajulense coffee as an on the side item that you can add to your MoGro order! This particular Guatemalan coffee has a medium body and bright acidity with a naturally fruity finish.

Chajulense coffee is produced in Guatemala by the Ixil people, an indigenous group of Mayan descent. From 1960-1996, the Ixil were caught in a civil war between leftist Guerrillas and the Guatemalan government, which killed several hundred thousand people. In the years following the civil war, countless nonprofits moved into the area in efforts to help, but not many had a lasting effect, until The Coffee Trust, a New Mexico-based nonprofit directed by Bill Fishbein, emerged on the scene. Bill engaged local farmers by introducing a concept called"campesino a campesino": farmer to farmer. This approach encourages farmers to share their skills with each other in order to solve local challenges. As part of the campesino a campesino approach The Coffee Trust helped farmers in Guatemala produce effective micro organisms (EMs) to eradicate a fungus that was killing coffee crops. The region now produces its own EMs and the local farmers train each other on how to use the EMs to combat the fungus. This operation is now self-sufficient and no longer relies on The Coffee Trust to fund the process. Their production is up 70% from 2014 when the fungus first took over.

Trifecta donates 5 cents of every pound of green coffee they roast to The Coffee Trust because they realize that farming isn't just about product, it's also about the farmers & communities it comes from. Additionally, Trifecta hosts two fundraisers yearly: National Coffee Day Sept 29th and First Cup (on New Year's Day) where they donate 100% of profits to The Coffee Trust. On fundraising days, staff donate their time and some vendors donate product.

We're excited to be partnering with Trifecta because we believe that their support in The Coffee Trust speaks to who they are as a business. In a recent email from Thomas, he wrote, "Trifecta Coffee Co. realizes that the farm is not the coffee plants but instead it is the human farm, the people who work the land. Without the work of organizations like The Coffee Trust, we might not have such an amazing product like Chajulense coffee."

Keep your eyes peeled for the new product on our shopping website next week!

Click here to downlad a PDF of this week's Newsletter!

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What's Happening with SNAP?

1/23/2019

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With the ongoing government shutdown, there have been worries about receiving February SNAP benefits. According to the New Mexico Human Services Department, February SNAP benefits were issued in full on January 20th. The issued funds will be for all of February, so if you are a SNAP participant, keeping a budget in mind is a good idea!

The USDA is able to continue SNAP funding through February due to a short term funding bill. This funding will also continue to cover school lunch programs, food distribution programs on Indian reservations, and child nutrition programs including WIC for the upcoming month. If you have concerns about your SNAP funding feel free to contact us or ask your Food Champion. Our goal is to continue to provide access to fresh produce and support our communities! info@mogro.net / / 505-216-8611

Click here to download a PDF of this week's Newsletter!



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In the Leafy Limelight: Bok Choy

1/16/2019

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​​While bok choy might be a Weekly Share regular, it can still feel a little daunting to look into your MoGro bag to have a head of leafy greens staring back at you. Bok Choy (AKA Chinese white cabbage) has a large white bulb on the bottom with long celery-like stalks and dark, leafy greens on the top. Fun fact: it’s all edible!
 
This is a great leafy green to introduce into your died if you’re new to cooking with greens. The flavor is so mild that it’s hard not to like.
 
Lucky for us, bok choy is at its prime in the colder months, hence the local bok choy in this week’s Share from Vida Verde Farm. The frost helps to make the bok choy sweeter and helps to five it a fresh, crisp texture.
 
To prep: rinse thoroughly in cold water – there are lots of nooks and crannies for dirt to get trapped in. Shake off and place laying down on a cutting board. Slice off the root end, releasing all of the leaves. Rinse leaves again for good measure. Cut stems from the lead and chop separately. Always add stalks first to whatever you’re cooking (soup, stir fry, salad, etc.) and add the leaves closer to the end so that they don’t over cook.
 
To store: Place bok choy in a produce bag, making sure to remove as much excess air as possible. Place it in the veggie drawer in your fridge. It should last up to five days if stored properly.

Farmer's Corner

Fresh, local greens in January! How lucky are we!? This is possible because of what is referred to in the Farmer World as “season extension.” Season extension simply means that our farmers have strategically developed plans for year-long cultivation. They stagger their planting so that they can harvest their crops for the majority of the year by using greenhouses, hoop houses, row covers and hydronic setups. Season extension materials are used to moderate conditions and extend production across seasons. These materials help lessen the harshness of the seasons. For example, covering rows with cloth row covers inside a protected greenhouse can help keep leafy greens, like bok choy, insulated in the cold winter months for harvest in January & February!

Click here to download a PDF of this week's Newsletter!
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Welcome Back!

1/9/2019

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​Happy new year! The holiday season is settling down, and getting back into a routine can feel dreary. Cold weather and shorter days often lead to low energy and mood changed. While sunshine and light exercise are shown to help, adding some of these items to your winter diet may help fight the winter blahs.
 
Bananas
Bananas really pack a punch when it comes to battling winter blues. Bananas are loaded with tryptophan and B6. In addition, stress will deplete your body’s potassium reserves, and the potassium found in a banana can provide a boost that can actually lower stress.

Avocados
Avocados are full of mood-enhancing folate, calming tryptophan, and as an added bonus energy-boosting B6.

Leafy Greens
A healthy salad can go a long way in terms of easing seasonal depression, since dark leafy greens such as spinach, cake, chard, and broccoli are rich sources of folate and vitamin B12, which have also been found to boost serotonin levels. Oranges are also a great source of folate!

Eggs
Eggs contain high levels of zinc, a mineral that is effective in moderating blood sugar levels and regulating the metabolism, which can combat seasonal feelings of fatigue by increasing energy.

Dark Chocolate
Studies have shown that eating an ounce-and-a-half of dark chocolate each day, for a two-month period can cause a reduction in stress-causing hormones thanks to antioxidants called flavonoids. For best results look for dark chocolate that has at least 75% cocoa.

Click here to download a PDF of this week's Newsletter!
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