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1 2018-03-09T18:55:47-08:00 Alexa Clausen 2776b123dce22be58aaf4df9cdcda1be50b83374 15346 1 plain 2018-03-09T18:55:47-08:00 Alexa Clausen 2776b123dce22be58aaf4df9cdcda1be50b83374This page is referenced by:
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2018-03-06T19:34:44-08:00
Community Meals to Make together
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This recipes come for the frogtown and rondo community. It come from someone at the Frogtown Farm Harvest Festival. One of the things that was a central part to the interviewees was having a strong sense of community.
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2018-03-15T22:26:32-07:00
Frogtown Farm Harvest Festival 2016 Recipe from a face Painted College Student
A Meal to Cook as a Community
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.
Jessica's story from the Urban Farm and Garden Alliance Greens cook-off.
Traditional 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 EdgeWhen Jessica was asked "what comes to mind when thinking about food in frogtown and rondo," she replies with, “family, togetherness, soul food” -
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2018-03-15T22:28:49-07:00
Cultural Greens
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This recipe comes from Jessica's story about her food habits. Many of the foods that are central to her life are also central to her culture
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2018-11-30T23:18:58-08:00
Jessica's story and recipe from the Urban Farm and Garden Alliance Greens cook-off.
Southern food is a crucial identity for many African Americans. Jessica states that it keeps her connected to their ancestors and their history. She also says that food “comes from the heart instead of the belly.” Showing that food is about love and sharing that love with people.
Southern food is a story because many foods came from slavery times and oppression “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, Potlikker Papers. Collard greens is the greens that came from that pot, and potlikker was the broth left behind in the pot after it was cookedThis recipe comes from one of her favorites and also a meal that keeps her connected with her ancestors and family.
Traditional 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:
This recipe is published from my recipes online. The recipe is by Southern living and was published in 2009.
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 Living. "Southern-Style Collard Greens." Myrecipes. Nov, 2009. Web. Mar 9, 2018.
Stacy. "Southern Collard Greens." Southern Bite. Dec 27, 2017. Web. Mar 9, 2018.
Edge, John T. Potlikker Papers. Penguin Random Hosue. May 16, 2017.