Written by Produce Pop-Up
Our magazine is a collection of shared stories and recipes from the Produce Pop-Up Team and community members like y’all. We created this magazine as a means to actively promote anti-racist narratives and gain a closer community. These shared stories and factoids are based from personal experiences and a touch of research to show the beauty that comes with food. Food is not only a necessity for long term survival, but it is the centerpiece of a lot of our experiences surrounding individual communities.
For this issue, we are focusing on the relationships that we build with food and how they impact our lives, in a multitude of ways. For some, this could be seen as food deserts in impoverished communities, and to others, it is a favored dish that they might have had as a child. These recipes are not only used to expand your cooking arsenal, but as a means to jumpstart your own journey in decolonizing your diet whilst fighting white supremacy. The history of a lot of diet narratives is centered around colonizers enforcing a central diet plan. However, this doesn't acknowledge the individual histories of communities and how they’ve sustained themselves before colonizing efforts. Colonization has invaded the native diet of a lot of communities by removing essential food items that historically we’ve grown on. A great example is the constant push for milk in our diets even though not every community utilizes nor can their bodies support milk consumption.
Not everyone is alike in the sense that we all must consume the same food to attain the gentrified idea of health so we’ve provided a few recipes to really exemplify the variety of ways food affects all of us. We hope you enjoy! To view more recipes from the community and our Produce Pop-Up Coordinators and to share your own recipes, click here.
Cabbage Dump Pot
1 Napa cabbage (Or any cabbage really)
1- ½ red onion
2-3 cloves of garlic
2 - 4 stalks of celery
1 tbsp. cumin
1 cup of water or chicken broth
2-3 tbsp. olive oil (Or any neutral oil)
Salt and pepper to taste
A dash of cayenne pepper (Optional)
Hot sauce (Optional)
Dice the cabbage, celery and carrots into large chunks, approximately 1 inch to 1 ½ inches. The size is completely dependent on how you prefer it. My parents chop them into larger chunks just to accommodate their arthritis.
Finely dice your onion and garlic. These will be our aromatics and flavoring to the broth.
In a large pot, sauté the onions and garlic with your choice oil until fragrant and the onions are translucent
Then add your cup of water/ broth. You can add more if you’re looking for a soup like recipe to add any rice, especially barley rice if you’re feeling fancy, but be sure to add a 1:3 ratio of rice to water
As the water heats up, add your carrots, cabbage, and celery. Try to keep the water to a simmer on medium heat, whilst stirring occasionally and cover with a lid. Simmer for about 5 minutes.
When the cabbage looks wilted and the carrots are soft, i.e. you can stab it with a fork, add your seasonings (Don’t be shy). It’s a really safe dish if you accidentally over season cause you can always add more water to neutralize it.
Serve while hot alone or on rice. If you like extra heat, add some hot sauce!
I grew up in low-income housing. Our neighborhood was slowly becoming a food desert. We only noticed local bodegas as a source of most if not all of our produce so my family found different ways to incorporate vegetables into our diet while keeping the cost and waste relatively low. Both of my siblings are vegetarian so this recipe was a staple and was always wanted. It's highly versatile and can be used with almost any bulk vegetable you have, but as the vine goes “I’m a bad bitch, cuz I eat my rice and cabbage.”
1 ½ cups of rice
2 ½ cup of broth or water
Red and green bell peppers
In a large pot sauté the chopped green peppers and onions. When their color starts to brighten, add the red bell pepper, garlic and celery.
Rinse your rice and add it to the pot. Then add the broth to the pot. Stir and cover with a lid
After about 10 minutes, check your rice to see if it is fully cooked. Stir to make sure nothing has stuck to the bottom or burned
Serve as a side dish
Rice is a staple good in every home, and should be acknowledged for it’s very diversified involvement in every dish. The use of rice in each community is astounding and highly creative, though rice has an exploitive background. This dirty rice recipe is something I grew up eating at all my family events. It’s a dish more popular in African American culture, and with some variation, in Indian communities.
3 cups of flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp. ground cinnamon
¾ cup vegetable oil (Or any neutral oil)
¼ cup melted butter or Ghee
1 ¼ cup white sugar
¾ brown sugar
3 tsp vanilla extract
2 cups grated zucchini
Heat your oven to 330 degrees. Grease and flour an 8x8 baking pan or two 8 x 4in baking pans
Mix all of your dry ingredients: flour, vanilla extract, baking soda, baking powder, and cinnamon in a small mixing bowl
Mix all your wet ingredients: brown sugar, white sugar, oil, melted butter, and eggs in a large mixing bowl
Add your dry ingredients incrementally to the wet ingredients, and mix with a whisk.
After mixing, add the grated zucchini. The batter should be viscous but not runny.
Pour into your baking pans and bake for 40- 60 minutes
Cool for 5 minutes before serving
Note: My oven is kind of poopy so I would bake my bread for up to 40 minutes and check by stabbing it with a fork. If the fork comes out clean, take it out and let it cool. If not, continue baking for 10 minutes intervals checking with the fork method every time.
When I was younger I remember going to a water park with my family. I was around seven years old at the time and just learning how to feel comfortable with my body. My childhood was filled with obligatory messages that fat bodies were always seen as lazy, unhealthy and that black bodies were criminal or unwanted. This memory sits deep in my mind to remind me of my worth outside of societal propaganda.
I was a very shy and nervous child at the time and a lot of the world overwhelmed me so much that I cried a lot out of nowhere. I remember feeling ostracized because of this. Eventually, I slowly started resenting myself for crying in public just because I felt unwanted in these spaces due to my appearance. When I cried at this water park, I remember my mom giving me a slice of warm zucchini bread, and my aunt telling me “no one can tell you, who you are.” They sat me down and reassured me that I was always loved and appreciated in every form in my life. That memory sits at the forefront of my mind whenever I have a slice of zucchini bread and whenever I choose to go swimming.
Butternut Squash Pasta sauce
1 butternut squash
Spices of your choice
Cut butternut squash in half and take out seeds (can roast them if you want).
Roast in the oven at 375 degrees for 1 hour.
Blend with a few tablespoons of milk and spices.
Add to any pasta dish or use as sauce!
Growing up low-income, something that’s ingrained from the start is learning how to live sustainability, and be equitable. To many, that may be seen as buying a lot of rice, spam, Kraft mac and cheese, or constantly eating fast food. However, something that’s often overlooked is the creativity of dishes that come from these communities. A lot of the produce we tend to overlook in groceries are seasonal squash. Butternut squash is one of the most common and versatile squashes that tends to get lost in the sauce of produce. Here we’ve collected recipes from our Produce Pop-Up Coordinators and patrons on how they use their butternut squash. Butternut squash is very flexible and can be paired with pretty much anything you have, whether it be leftover veggies or fresh bread :) I like to blend the roasted squash and use it as pasta sauce, soup or add it over roasted veggies.
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