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Meet Ingabire!


My name is Ingabire. I am an outgoing and open minded person. I go to Emerson School of Hospitality and I am currently a senior. My favorite subject in school is art. I was born in Congo and came to America through the United Nations in 2014. I speak English and Swahili. I have worked at MAP for 4 year. I wanted to work at MAP because I wanted extra money for myself but I kept working at MAP because it's like family to me and I enjoy working here. My favorite part of MAP is when we host events like Tour de Farms and have people in our community eating and connecting with each other. My least favorite part is not having a lot of hours to work together.

Working at MAP and being in school can sometimes be difficult. After work I might have homework and by the time I get home I am tired. I am graduating in June and my plan is to go to college and find a good major that I like.

My inspiration is all hardworking women and all the people who fought for their basic rights. My favorite activity is to write poems for myself. I give back to my community by being an activist.

I love food. My favorite vegetable is spinach. My favorite dish to cook is pilau. My favorite dish to eat is mac and cheese. My favorite crop to grow is garlic. I also have a favorite social justice movement which is the Women's March.

My MAP memory from the summer time is when we went to Beaver Meadow and played games during the day and at night in the woods. I am happy to be a MAP Youth.

INGREDIENTS

4 TBSP Butter or Olive Oil, Divided

⅓ C Chicken Broth

1 TBSP Soy Sauce

1½ TSP Corn Starch

3 TBSP Vegetable Oil

¼ CUP Garlic, Thinly Sliced
(Roughly 8 Cloves)

1 Head of Bok Choy
(Sliced lengthwise down middle)

2 TSP Sesame Oil

Salt, to taste

STEPS

1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side.

3. Add garlic and stir-fry until pale golden, 5 to 10 seconds. 

4. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. 

5. Stir broth mixture, then pour into wok and stir-fry 15 seconds. 

6.Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. 

7. Stir in sesame oil, then transfer to a serving dish.

TIPS 

1. Adding chopped mushrooms to this stir fry can make the dish a little heartier.

2. Add your choice of meat to make a complete meal.

3. Serve stir-fry over your favorite noodle dish.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Meet Pepper!


Hi! My name is Pepper and I am a senior at City Honors School. I've lived in Buffalo my whole life and I've worked at MAP since the summer of 2016. I continue to enjoy working at because we always have opportunities to learn new things and meet new people. I love the  spring at MAP when we get to work together growing seedlings for the new growing season. I  especially love growing tomato seedlings because at first they seem very fragile but quickly grow larger and stronger than seems possible. As spring turns to summer, there's inevitably a day when we get caught on the farm or garden during a rainstorm. This often leads to us hiding out in the tool shed until the rain passes (or in last summer's case, being rescued by Diane). Working at MAP and going to school at the same time is not often a big challenge because the MAP staff are very accommodating and supportive. In my free time, I like to read books outside, knit blankets, and play violin. After high school, I hope to explore my various interests in college.

Roasted Acorn Squash Soup

INGREDIENTS

1 Large Acorn Squash (reserve seeds)

2 TBSP Olive Oil

¼ TSP Ground Cinnamon

1 Medium Yellow Onion, chopped

3 Garlic Cloves, minced

2 CUPS Unsweetened Almond Milk

2 CUPS Vegetable Broth 

Salt, to taste    
      
Sour Cream or Greek Yogurt to top, optional 


STEPS


1. Preheat the oven to 375ºF.
2. Chop the tip and tail off the acorn squash, then cut it in half lengthwise. Scoop out the seeds and reserve them (you can roast them like pumpkin seeds--they're delicious!).
3. Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
4. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
5. Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.



TIPS 


1. If the taste is too mild for you, try substituting 1 cup of full-fat coconut milk for the almond milk, and add 1 extra cup of vegetable broth


2. Try adding 1 TSP of black pepper and a pinch of cayenne pepper to turn up the heat

Recipe adapted from: 


This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.