Frogtown Farm Harvest Festival 2016 Recipe from a Face Painted College Student
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Her Ingredients:

• 1 pound lean ground beef

• 4 cups tomato-basil pasta sauce

• 6 uncooked lasagna noodles

• 1 (15-ounce) container ricotta cheese

• 2 1/2 cups (10 ounces) shredded mozzarella cheese

• 1/4 cup hot water

How to Make It:

Step 1: Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Step 2: Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and a half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Step 3: Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Step 4: Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.


​Do this together!
Split these task up into groups to allow people to participate in a group of people!Allocate certain things to people so they can learn new cooking tasks and allow for community building.  

This college student wants to be able to have community cooking meals to connect with others in the community and also to be able to learn new ways to cook.


​Here's another story, Noriah's love for fruit!
Here's her wonderful fruit salad recipe, 

Noriah's Fruit Salad:

• Strawberries

• Apples

• Blueberries

• Watermelon

• Raspberries

How to Make: Cut up apples, watermelon, and strawberries. Mix all fruit in a bowl, add some sugar if you want and most importanly enjoy! Make sure to use as many as local fruits as possible.
 

Noriah's grandpa is the one that teachers her about food and the importance of food. For that, I have added nutritional facts of these fruits. Apples: Contains phytonutrients and antioxidants.

Blueberries: Contains fiber, potassium, vitamin B6, and Vitamin C. 

Strawberries: full of vitamin C, manganese, also have many antioxidants.

Watermelon: 92% water. Has vitamins A, B6, and C. Also has antioxidants and amino acids. 

Raspberries: Contains vitamin E, K, and B6. Also has calcium, iron, potassium, and manganese. 

Antioxidants: Can help reduce the risk of cancer, hypertension. diabetes, and heart disease. 

Jessica's story from the Urban Farm and Garden Alliance Greens cook-off.

​Jessica's collard green recipe: 

• 12 hickory-smoked bacon slices, finely chopped

• 2 medium-size sweet onions, finely chopped

• 3/4 pound smoked ham, chopped

• 6 garlic cloves, finely chopped

• 3 (32-oz.) containers chicken broth

• 3 (1-lb.) packages fresh collard greens, washed and trimmed

• 1/3 cup apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 3/4 teaspoon pepper

   

How to Make It:

Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to the desired degree of tenderness.

Southern food is a crucial identity for many African Americans. Jessica states that it keeps them connected to their ancestors and their history. She also states that food “comes from the heart instead of the belly.” Southern food is a story because many foods came from slavery times “during the days of enslavement, slave masters would often retain the greens for themselves and design to give the potlikker to the enslaved, not knowing that the nutrients leach out of those greens and remain in the potlikker. So the slaves were left with what was truly the nutritious part of the dish.” - John T Edge

 

When Jessica was asked "what comes to mind when thinking about food in frogtown and rondo," she replies with, “family, togetherness, soul food”