News & Blog
Hello Urban Greens members,
Below are the details for the annual member meeting along with information related to the two voting initiatives.
The Annual Member Meeting
Where: Bell St Chapel
(Official business starts 5:45, food, festivities and pie contest to follow)
Vote: Council Member Elections - 7 candidates for 7 open seats
The council is nominating 4 current council members whose terms are up for re-election to the cooperative council, as well as nominating 3 new member to serve on the council:
• Philip Trevvett (current council vice-chair)
• Cassie Tharinger (current council member)
• Pearl Smith (current council member)
• Allyson Brathwaite-Gardner (current council member)
• Rachel Miller (new council member nominee)
• Samantha Morse (new council member nominee)
• Dee Walls (new council member nominee)
If possible: please vote online before the meeting! This will help us reach quorum, and make sure we are hearing from as many members as possible. Members should receive an email with a link to the ballot during the week of April 15. The ballot will come from Urban Greens Food Co-op, with an address of email@example.com. If you do not receive a ballot by the end of the week, please email us at firstname.lastname@example.org.
Council Candidate Bios:
Allyson Brathwaite-GardnerRead More
You might be surprised to know that America is the number one grower of cranberries in the entire world. I believed until very recently that Massachusetts is the number one grower of cranberries in the country, but it fell to second place after Wisconsin in recent years. The sight of fresh cranberries brings us the sense of the holidays when you see them available at a farmers market. Cranberries are excellent fresh as well as frozen. You can buy a lot of them when it is available fresh, then freeze them so that you’ll always have it around throughout the year! They can keep for up to a year in the freezer. According to Mark Kavanagh from Fairland Farms (see below), freezing cranberries has the effect of increasing their sweetness.
Here is a cranberry dessert recipe I’d like to share, called cranberry clafoutis (cla-foo-tee). It is like a baked custard. It’s super easy to make, yet so tasty!
* An 8”x8” square dish (2qt size), or a 9” pie plate works for this recipe.
* When doubling the recipe, use a 9”x13” dish (3qt).
about 1 tablespoon unsalted butter
2 tablespoons granulated sugar
1/4 cup granulated sugar - sucanat, coconut or turbinado sugar all work fine
1/4 cup plus 2 tablespoons (6 Tbs total) all-purpose flour - when using whole wheat, whole wheat pastry flour is recommended
pinch of salt
2 large eggs
3/4 cup heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest, or 1 Tbs Grand Marnier and/or 1 tsp vanilla extract
1 cup fresh or slightly thawed frozen cranberries, coarsely chopped
confectioners sugar - preferably organicRead More
Coughing and nasal congestion are uncomfortable and it can stop you from getting a good night’s sleep. I always make this herbal tea when my family catches cold. Ginger and thyme soothe your throat, and honey coats your throat. Some say that honey is the best remedy for a sore throat and coughing. Thyme, ginger, oregano, sage, lemon and even garlic are all good for colds. You can mix them as you like to make your original tea to fight a cold.
Ginger Thyme Lemon Honey Tea - for 2 small cups
What you need
2 cups of water
Thumb size ginger - sliced with or without skin
Several sprigs of Thyme - preferably fresh. dried thyme is OK too
Lemon - 2x slices
Honey - preferably raw and unfiltered for natural vitamins, enzymes, and other nutrients
1 Start boiling 2 cup of water in a small pan.
2 Slice a piece of ginger thinly and put the pieces in the boiling water. Let it simmer for 10 minutes. If you like the strong ginger flavor, you can simmer it longer.
3 Meanwhile, put a slice of lemon and a few sprigs of thyme in each cup.
4 Strain the ginger liquid and pour into each cup.
5 Sweeten with honey.
Full Bloom Apiaries' delicious wild flower honey is available through our buying club. Their honey is unfiltered and non-pasteurized to preserve the special qualities in it.
It’s amazing to see how many different kinds of vegetables grow locally by visiting a winter farmers market. I’ve been sharing a few winter vegetable recipes to encourage eating seasonally and locally as much as possible, but it can be challenging to get enough fresh greens in the middle of winter in Rhode Island. So today, I would like to offer a way to grow some of your food on your own… indoors. Have you ever heard of microgreens? It is exciting to know that microgreens have 4 to 40% more nutrients than mature plants. But before talking about how nutrient-rich microgreens are, I have to explain what they are first.
Seeds, sprouts, and microgreens are names of the stages of a plant’s growing process. The plants start as a seed. When you germinate a seed, it starts sprouting a stem in a few days. That is called a sprout. Then, if you wait for a week or two, you’ll see the first sets of two leaves start growing. Those are called microgreens. When the plants go through the microgreens stage, that is when some nutrients, like vitamins C, E, K, and carotenoids, start to peak. You can cut them from just above the growing medium (like soil) and harvest right before eating to get the most nutrients out of them. You see more and more microgreens used at restaurants in small quantities as a garnish. But you can add them to your diet at home too, especially during the winter time, when less fresh seasonal vegetables are available, or for more bio-diversity. If you decide to grow your own microgreens, some of the easier vegetable varieties to grow are, radishes, parsley, broccoli, cauliflower and cabbage. But you can grow almost any seeds into microgreens. Most of them taste like their fully grown counterparts.
As a part of an “eat locally and seasonally in the winter time” recipe series, I would like to introduce a Roasted Beets recipe. Beets are one of the winter vegetables that are available mostly through fall and winter time. This is a simple recipe that is perfect as a side dish, and also easy to make. If you are lucky and your beets came with greens, they are edible as well! You can cut them up and sauté them like spinach. They taste kind of like spinach too.
- serves 4 -
4x medium size beets (3x large)
1 clove garlic crushed
1 Tbs dried marjoramRead More
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