At Market Grilling
Get Involved!
  • Stay in touch with Harvest Kitchen via our Facebook updates
  • If you are a culinary professional or food service employer: this program is actively seeking employment and internship opportunities for students and graduates of our program.
  • If you are a culinary professional or educator: we welcome instructors who can volunteer their time to teach a lesson or two on cooking, nutrition, or culinary skills to our students.

Please contact Ryan.

Program Partners in the RI Harvest Kitchen
  • RI Department of Children, Youth and Families (DCYF), Division of Juvenile Correction
  • Farm Fresh Rhode Island
  • Amgen Foundation
  • Fresh Sound Foundation
  • The Rhode Island Foundation
  • TriMix Foundation
Youth Internship Partners
These Farm Fresh partners have made themselves available as internship sites for Harvest Kitchen graduates:
Chopping
Local 365 Initiative
Farm Fresh RI is rebuilding a year-round food system driven by the needs of Rhode Island farmers and eaters. Our Local 365 goals:
  • Expand local farm production
  • Increase efficiency of processing, distribution, sales
  • Increase number of outlets to buy/eat local foods.
  • Foster and support new class of businesses built around local foods.
How do we get to Local 365?
RI Harvest Kitchen Project

Youth Made • Local Farms • Job Skills • Good Food

Can applesauce create new opportunities for RI farmers and at-risk youth? From local orchards to a commercial kitchen in Providence to your dinnertable. From the juvenile justice system to employable jobs skills and experience. The Harvest Kitchen is part of Farm Fresh Rhode Island's initiative to increase the variety of value-added local farm products available, and part of the Farm Fresh mission to create a community-based food system.

Harvest Kitchen currently operates processing / educational kitchens at a rented kitchen near the Wintertime Market in Pawtucket and inside the RI Training School in Cranston. Discussions are underway for a future site in Newport.

Apple sauce jars

Cranberry Applesauce
A perfect mix of tart and sweet, with apples from the trees of Hill Orchards paired with Fresh Meadows cranberries and a splash of Aquidneck Honey.

16oz and 24oz: apples, cranberries, honey, lemon juice, cinnamon

Strawberry Applesauce
Sweet early summer strawberries from the fields of Schartner Farms in Exeter and apples from the trees of Hill Orchards in Johnston.

16oz and 24oz: apples, strawberries, lemon juice

Classic Applesauce
Perfectly ripe apples from the trees of Hill Orchards in Johnston and Barden Family Orchard in North Scituate. Simple is delicious!

16oz and 24oz: apples, lemon juice

Pickles

Dried Apple Slices
A mix of chewy and crispy, our dehydrated Hill Orchards apple slices make a naturally sweet and healthy snack!

3oz and 6oz: just apples

Where to Buy
Seasonal Specials
  • Peach Slices from Hill Orchards, Barden Family Orchard and Confreda Farms with a splash of Aquidneck Honey
  • Whole Tomatoes from Schartner Farms and Confreda Farms
  • Pickles with veggies from assorted local farms
    • Onion Relish
    • Bread & Butter Zucchini Pickles
    • Hot Carrot Pickles
    • Dilly Beans
    • Pickled Green Tomatoes
Harvest Kitchen News & Updates
  • From the Rhode Island Training School kitchen: In collaboration with DCYF and the Rhode Island Training School, Harvest Kitchen opened a full time processing facility in summer 2012 whose first major project is an immense green tomato pickling project, the fruits of which are sold as the meat to the famous Farmer's Lunch Sandwich @ City Feed and Supply, Boston MA. They jarred enough pickles to last City Feed until summer 2013!
  • From AS220 Summer Session: Collaborating with the youth service engine of AS220 allowed our 2012 summer trainees the opportunity to learn job skills from the professionals. School not being in session also allowed us to visit some of our local farmers to see up close the impact our processing makes for producers.
  • From Harvest Kitchen Session VII: Capitalizing on the momentum from a phenomenal winter sales season, this session graduated six out of eight trainees in February 2013, and sends two interns and one Harvest Kitchen Teacher's Aid on for further education and success. We're focusing on our transition to the Pawtucket Avenue Kitchen, utilizing alumnae not only to facilitate the move, but to become the heart of our on-site processing team that will run full time.

The Harvest Kitchen Project is a 15-week culinary and job-readiness training program for youth within the Division of Juvenile Corrections. The youth will create a line of high-quality preserved foods using ingredients sourced from local farmers at a certified kitchen in Providence. Our culinary training and education consists of:

Products made in the Harvest Kitchen are sold at local stores, farmers markets and to wholesale customers via Farm Fresh RI's Market Mobile, and we hope to soon offer bulk quantities to area schools, hospitals and cafeterias. In the long-term, proceeds from sales will sustain the Harvest Kitchen program. We envision forging strong partnerships in the community that benefit farmers and provide healthy options for consumers, restaurants and institutional food service buyers.

The Harvest Kitchen staff also aims to foster good relationships with employers who provide employment/internship opportunities to our graduates to further their job readiness and employable job skills.

Chef Jen Stott and Ryan Reeves manage the culinary skills training program. Jen also teaches youth at Tides Family Services.