There are just TWO Saturdays left this season at the largest indoor farmers market in New England. Tomorrow, come visit your favorite vendors while they’re still all under one roof! Donate blood to the RI Blood Center outside the market. Visit local children’s book author Mark Binder’s Spring Sale upstairs. Buy compost from Earth Appliance Organics. And complete this season’s farmers market Customer Survey for a chance to win $50!
Who’s buying local in our community, and what are they ordering? Take a look at some of the customers who recently purchased from local farmers and producers through our Market Mobile service — like FARE WELL in Boston, MA — and get a sneak peek at some of the local food on offer this week.
There are just THREE Saturdays left this season at the largest indoor farmers market in New England! Tomorrow, meet special guest Caroline Pam from Kitchen Garden Farm — and taste their delicious srirachas and salsas. Plus be sure to stop by Four Town Farm’s table in the Yellow Hallway on their farewell day at this season’s market.
Who’s buying local in our community, and what are they ordering? Take a look at some of the customers who recently purchased from local farmers and producers through our Market Mobile service — and get a sneak peek at some of the food on offer this week, like free-range goose and chicken eggs from PV Farm Stand on sale!
Don’t miss these food system news items from around our region: Easy Entertaining Inc, a local farm-to-fork cafe and catering collaborative, is hosting a Spring Farmers Market Dinner April 19th. FINE has released a new report outlining four recommendations to enhance collaboration between food hubs and increase the sale of local food to institutions in New England. And tomorrow is Southside Community Land Trust’s Urban Ag Kickoff at four community gardens in Providence!
We are proud to share that Farm Fresh RI was a recipient of a Growing Communities grant from Citizens Bank, in partnership with LISC, to support our Harvest Kitchen youth job-training program. Thank you to Citizens Bank and LISC from all of us!
Make a direct impact in the community by donating a Veggie Box. Not only will you be supporting local farms with your purchase, your donation will help ensure that Rhode Islanders in need receive a generous supply of fresh, nutrient-rich food.
We strive to give our customers and vendors a great experience at all the farmers markets we operate, every market day. Feel free to tell us what you like about the farmers market so we can keep up the good work, and please let us know your thoughts or …
Check out this week’s newsletter about the upcoming delivery of local food, along with great ideas for how to store and prepare it, fun facts about farming, food systems, and more!
Veggie Box is now offering a new speciality “add-on” box: Pantry-Ready Snacks! This box features a number of unique products from local producers like Harvest Kitchen apple chips & applesauce, Wards Berry Farm peaches, Virginia & Spanish nut mix, and Beautiful Day granola bars! Not a Veggie Box subscriber? No problem! Any of our add-on boxes can be purchased without a subscription. There’s no commitment.
Know what to expect in your next Veggie Box delivery. Check out this week’s sneak peek!
Don’t miss these food system news items from around our region: Join Food Solutions New England, African Alliance of RI, and panelists including our own Jesse Rye for a conversation about the 21-Day Racial Equity Habit Building Challenge April 12! Great news for National Farm to School funding. And it’s almost time for SCLT’s Urban Agriculture Kick-Offs around Providence.
The Rhode Island Blood Center will be outside the Pawtucket Wintertime Farmers Market Saturday, April 21, 10am to 1pm collecting donations. All blood donors will receive a free reusable grocery bag — AND be entered to win a pair of tickets to see Taylor Swift this summer!
Have you seen the latest beautiful edition of Edible Rhody magazine yet? It’s a great read for all things foodie in Rhode Island. Among other great recipes in this season’s issue, Edible Rhody featured a delicious Rhubarb Cake recipe by our very own Harvest Kitchen Program Director and Executive Chef Jen Stott!