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.
16oz and 24oz: apples, cranberries, honey, lemon juice, cinnamon
16oz and 24oz: apples, strawberries, lemon juice
16oz and 24oz: apples, lemon juice
2oz and 4oz: just apples or just zucchini and summer squash!
- Stewed Tomatoes
- Garlic Dill Pickles
- Bread & Butter Pickled Squash
- Spicy Pickled Carrots
- Dilly Beans
- Peach Slices
The Harvest Kitchen Project is a 20-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 Pawtucket. Our culinary training and education consists of:
- Orientation to food service industry
- Basic methods of cooking and food preservation techniques
- Weights & measurements
- Herbs & spices
- Kitchen brigade and its philosophy
- Food ordering and kitchen preparation
- Sales and Marketing of the food products
- Nutrition fundamentals
- Knife skills & identification
- Safety & first aid
- Field education at RI farms
- Understanding & participation in local farm sourcing
- Food systems literacy
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 manages the culinary skills training program. Jen also teaches youth at Tides Family Services.