It’s finally harvest season! Our Harvest Kitchen production crew is in full swing with this year’s first batch of dill pickles!

The Northeast Farm to School Institute is a unique year-long professional learning opportunity for schools across New England and New York, and brings together teachers, administrators, school nutrition professionals, school nurses, parents, community members, and others during an intensive three-day retreat.

Attention Providence area residents! Groundwork Rhode Island is now running Harvest Cycle, a year-round community-powered compost pickup service that collects food scraps from your home and brings them to local farms and community gardens!

It’s all about a good apple. Steere Orchard is an institution in Rhode Island and Jim Steere and his son, John, have constantly evolved farm operations to keep it that way. Read this farmer spotlight by guest contributor Kanoelani Pilobello to learn more about this Apple Valley favorite.

Jerk Roasted Cauliflower is one of our seasonal specials at the Harvest Kitchen Local-Foods Café in downtown Pawtucket. Now you can make it at home with this simple recipe from Chef Sean. Missed local cauliflower season? No problem. Use the marinade in this recipe with your favorite vegetable of the season — or with protein like chicken, pork, firm tofu, or a firmer white fish — which would be great on the grill.

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 sugar snap peas from Big Train Farm in N. Scituate, RI!

Always know your EBT balance. At home or at the farmers market, Fresh EBT makes it easy to check your SNAP/EBT balance on your phone. Available in both English and Spanish. Check your SNAP/EBT Balance. Instantly view your balance by creating an account …

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!

The past few weeks have been a flurry of activity for Hope’s Harvest RI – meeting with food pantries, farmers (in their spare time!), and prospective volunteers, tabling at the Armory and Broad Street farmers markets, and even gleaning and delivering a …

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!