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Feeding a CrowdMain Menu2018 Draft Recipes PageHere is where we're collecting draft recipes for ESTD 3330 spring 2018ReadingsCalendar of spring 2017 readings beyond The Color of Food:Calendar home pageVideo Highlights from the Art of Food in Frogtown and Rondo collectionAs presented at Hamline in March 2017Hewitt Avenue HU Garden ProjectOur raised bed school garden at Hamline U CampusNeighbor Plants ProjectRecipes and foraging tips for edible weedsFood and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
Photo of Tony Schmitz
12018-04-12T23:19:26-07:00Caleb Schleyaeff5211e3cdc08599bd3a7997326152f7e97367153461Photo of Tony Schmitzplain2018-04-12T23:19:26-07:00Caleb Schleyaeff5211e3cdc08599bd3a7997326152f7e97367
Tony Schmitz’s in his interview shares a few great recipes his family has made from short ribs to rutabagas. Tony’s family were German immigrants and he shared his recipe his mother used to make. I love this recipe because you can use a lot of fresh produce in it. Tony shared the ingredients he remembered his mom would include and I have added the proportions I think are best. I have attached this collaborate recipe below.
Ingredients, 9x12 pan:
5 sliced potatoes
1 ½ cup of baby carrots
Half of a cabbage head, sliced
Half an onion, sliced
Bacon to cover pan
Directions:
Preheat oven to 375 degrees
Cook until bacon is golden and crispy and potatoes are fully cooked
