Don’t miss this food system news from around our region: A new, one-of-a-kind cookbook is here! Simmering the Sea: Diversifying Cookery to Sustain our Fisheries was produced in partnership between URI, Eating with the Ecosystem, and JWU College of Culinary Arts. Food to Institution New England reports on New England’s score in the Union of Concerned Scientists’ 50-State Food System Review. Plus, save the date and register for Where Women Gather, a celebration of women in agriculture conference & symposium coming up this fall.
Have you seen the gorgeous new summer issue of Edible Rhody magazine yet? We are so proud of the Local Food Fest at Castle Hill Inn — and thrilled to see it featured in such a beautiful way! Get your tickets today for our favorite foodie event of the season, coming up August 14th!
Grape leaves are in season! Harvest Kitchen uses these tannin-rich leaves to keep our pickles crispy, without affecting the flavor. Learn about harvesting and utilizing these tasty leaves to make Lebanese Stuffed Grape Leaves from our chefs!
Who’s buying local in our community, and what are they ordering? Take a look at a few of the customers who just purchased from local farmers and producers through Market Mobile, and get a sneak peek at some of the local food on offer this week like these pineberries from Ward’s Berry Farm in Sharon, MA!
If you’ve ever purchased any of the Harvest Kitchen line of locally sourced, youth-made products at one of our farmers markets or in our Local Foods Café in Pawtucket, you may know that we offer $0.25 back for each empty jar you return to us! But what happens to those jars next? Inquiring minds want to know…
Who’s buying local in our community, and what are they ordering? Take a look at a few of the customers who just purchased from local farmers and producers through Market Mobile, and get a sneak peek at some of the local food on offer this week like green peaches from Cook’s Valley Farm, red globe radishes from Big Train Farm, and rainbow Swiss chard from Good Earth Organic Farm!
Don’t miss this food system news from around our region: The RI Food Policy Council launches a new resource — the RI Food Bill Tracker. This year’s Rhode Ahead Cookbook from Blue Cross & Blue Shield of RI is out, featuring several recipes from Farm Fresh RI! Plus, ever wondered about the impact of the Local Agriculture and Seafood Act (LASA) Grant Program? Learn more.
Our local foods café is reopening Monday, June 18! We now have more tables to enjoy breakfast all day, lunch, or just a coffee or tea and house-made muffin while you enjoy our beautiful, open and airy space and WiFi. We can now better accommodate larger groups for get-togethers and meetings too. Check out our new full menu packed with favorites like sandwiches, salads, bowls, and wraps. Or build your own from a wide variety of fresh, locally grown ingredients!
Who’s buying local in our community, and what are they ordering? Take a look at a few of the customers who recently purchased from local farmers and producers through Market Mobile, and get a sneak peek at some of the local food on offer this week like Kitchen Garden Farm fennel, Langwater Farm golden zucchini, and Rhed’s Fermented Hot Sauce.
Thursdays are Armory Farmers Market days! Join us on the West Side of Providence every Thursday 3:30–7:00pm (or dusk) for tasty food from local farmers and producers, local musicians, and special events for the whole family! Take a look at what’s in store at the market this June.
Exciting news! The Pawtucket Red Sox will be donating 50% of all ticket sales for the Saturday, July 7 game sold through our special link! Make your Fourth of July weekend even better with a ballgame —complete with fireworks!
This just in from our friends at Farmacy Herbs! Sign up for these great summer events by June 21 for major discounts on registration: Annual RI Herb Festival, Herbal Foundations Summer Camp (for adults!), Lil’ Sprouts Day Camp for families, and Herbal Girls Summer Camp.
Last month, we were thrilled to see our organization and Market Mobile featured in an article by SAGE Dining Services. Now read part-two of the series with a great interview with our Food System Enterprise Program Director, responsible for directing our Market Mobile and Veggie Box programs, and so much more!
One of our newest additions to the Harvest Kitchen team, Chef Sean Kontos, has been cooking up a storm this spring. We think you’ll be inspired by his delicious creation: Spring Lamb Sausage with Spring Bean Salad and Roasted Garlic Hummus!