Uptown Summer 2012

I am producing and curating a series I call “Neighborhood Chef ” and leading “DIY Snackshops” at Collard City Grower’s lot in North Central Troy.  I am posting videos, recipes, and photos bellow.

I am so grateful for the team we have and how everyone’s talent and a participatory model have created an exciting atmosphere. Very talent individuals give their time and expertise and we are all learning and sharing skills! We meet at the Sanctuary for Independent Media. On Tuesdays we go to the Collard City Growers garden for art projects and DIY Snackshops, on Wednesdays we welcome a Neighborhood Chef to share with us nutritious recipes in a budget and on Thursdays the videos are edited. There is a lot more that goes on each day and you can follow the action on the Blog by photojournalist Patrick Dodson.

Uptown Summer 2012 is a collaboration of Youth Media Sanctuary, Troy Bike Rescue, Collard City Growers, and Missing Link Street Ministry.

Uptown Summer is a 5-week series of activities for young people in North Troy, NY. Participants gain hands-on experience gardening in the Collard City Growers lot, fixing bikes and learning bike maintenance at Troy Bike Rescue, cooking and sharing food in “DIY SnackShops” at the garden and in the Sanctuary Kitchen, and documenting their experiences through digital storytelling and media production techniques with Youth Media Sanctuary. Everyday there are three meals offered at the Missing Link Street Ministry. Uptown Summer unites resources and connects the sites of these four community programs, all located within one block on 6th Avenue.

My special thanks to  Nancy Weber, environmental artist and Caryn Halle, raw chef and nutrition.

My sincere thank you to those who are sharing their talents and energy:

Summer Youth Employment Program Production Crew Denise Delvalle, Greg Darnley, Kira Derocher, Daevon Mitchell

Sanctuary Interns John Gehrlein, Patrick Dodson, Vanessa Foster, Cerrone Cunningham, Allie Untracht

Artist/ Educators Branda Miller, Andrew Lynn, Troy Pohl

Thank you Steve Pierce, Abby Lublin, Mary Vickerman, Collard City Growers, Troy Bike Rescue, Honest Weight, Capital District Community Garden Summer, Youth Employment Program.

Supported in part by an award from National Endowment of the Arts www.mediasanctuary.org

DIY Snack #1 Recipe: Summer Squash ‘Pasta’ with Basil Tomato Sauce
July 10, 2012 with Ellie Markovitch

serves 8

4 summer squash such as zucchini, cut into lengthwise ribbons using a vegetable peeler

2 cups fresh tomatoes, diced into cubes

3 cloves of garlic, finely chopped

1/4 of a bunch of fresh basil, chiffonade

Juice of one lemon

extra virgin olive oil

salt and pepper to taste

1 1/2 teaspoons nutritional yeast flakes, optional

Using a vegetable peeler, cut around the zucchini into lengthwise ribbons to make the ‘pasta’. Keep turning the squash, cutting until you reach the core. Compost the core. Or cut into thin stripes.

Place the basil leaves on top of each other and rolling them lengthwise like a cigar, cut into strips (chiffonade)

In a bowl, whisk 2 tbsp of olive oil, garlic, salt, pepper and lemon juice. Add to tomatoes for the sauce. Then pour on top of the ‘pasta’ and add the garlic.

Sprinkle with cheese or nutritional yeast, if desired.

photo by Patrick Dodson

DIY Snack #2 Recipe: Parfait Cups

July 17, 2012

with Ellie Markovitch

Build you own layer combination of fruit in a cup

1) Old fashion oats

2) Blueberries

3) Straberries

4) Almonds, chopped

5) Peaches, chopped

7) Heaping spoons of homemade greek yogurt

NUTRITION: Great ways to get vitamin E: Nuts, including sunflower seeds, almonds and peanuts, are delicious sources of this nutrient. And don’t forget nuts are an awesome source of calcium and protein as well… plus healthy fats.  Yogurt provides important probiotics – healthy bacteria to aid in digestion and to help build up overall health!  And fruits provide important phytonutrients that keep a body healthy and glowing!

Ellie’s Homemade Greek Yogurt Using a cooler box

1 gallon of milk (unhomogenized milk if available, we use Battenkill)

8 oz of plain Greek yogurt with live cultures (to use as your starter the first time) at room temperature

sterilize cooking utensils and containers (boiled in water for five minutes)

1) Take a large stainless steel pot, add milk and bring to a temperature of 185F (little boiling bubbles are about to start) then turn it off

2) Let the milk cool to 105F

3) Add 8 oz of plain Greek yogurt, to the milk mixing with a clean metal whisk. Mixing well. Cover with a tight lid.

4) Wrap your pot with a warm blanket and place in a cooler box for 12 hours.

5) Strain out whey with a cheese cloth to desired consistency. Transfer to clean jars and refrigerate. It makes 8 cups.

-save 1 cup as a starter for the next batch

-the whey is excellent liquid to make bread

DIY Snack #3 Recipe: Watermelon Gazpacho

July 24, 2012

One large seeded watermelon
Half watermelon (8 to 10 cups chopped) seeded and blended with the other half watermelon (8 to 10 cups of mashed)
2 cups peeled, seeded cucumbers, diced
1 teaspoon apple cider vinegar
1 seeded melon, diced

1/2 teaspoon sea salt
Juice of 2 lemons
2-4 tablespoons fresh mint, minced.
In a blender, puree half of the watermelon until smooth and freeze it. In a large bowl, combine the frozen watermelon puree, the other half of the watermelon mashed or chopped, diced cucumber, melon, salt, lemon juice. Serve with fresh mint. 
Caryn Halle serving melon and watermelon gazpacho.

DIY Snack #4 Recipe: No Cook Stir-Fry

July 31, 2012
with Ellie Markovitch

2 cups cabbage, chopped
1 cup green beans, finely chopped
1 cup green bell peppers, chopped
2 cups carrots, shredded
1 bunch of green onions or young leeks, chopped
1 cup cucumber, shredded
juice of a lime
8 ounces of cooked pasta according to package directionsPeanut Dipping Sauce, whisk and blend all ingredients bellow then toss with pasta and veggies.
1/4 cup peanut butter
1/4 cup soy sauce
3 TBSP warm water
2 TBSP vinegar (rice)
1 tsp honey
1 garlic clove, minced

DIY Snack #5 Recipe: Smoothies

August 7, 2012
with Ellie Markovitch
For one serving start with one banana
Add ½ cup of liquid of choice—orange juice, soy, almond milk
½ cup of yogurt
½ cup of mix of different fruits and vegetables like carrots, beet, bananas, avocados, pineapple, berries

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