News & Blog
Looking to make delicious treats and new friends for the new year? Learn to make homemade yogurt and granola with Urban Greens!
New for 2014 we are curating a food skill-share series in members' homes. Invite a group of your pals to your house learn a new food skill in a workshop with an Urban Greens representative. Make something healthy and delicious and get an Urban Greens update. Contact Delia to book a workshop!
Got a Food skill to share? Please contact us.
New members, and Current members eligible for prizes from local businesses!
Local businesses are showing their support for Urban Greens Food Co-op by donating gift certificates for a prize drawing. We are having a huge serge of membership. We currently have over 550 shares sold.
Reaching 600 members will allow Urban Greens Food Co-op keep that momentum growing.
We are very grateful for the generosity of the local business community. There are three ways to be entered into the raffle:
- Become a member. New members who sign-up and make their first installment payment or pay for their entire share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing. Join Online.
- Make a payment on an existing membership. Any current member owners with an existing balance who makes a payment of 40 dollars for a full share or 10 dollars for a low-income share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
- Refer a Friend. Any Member who refers a friend to become a member between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
Join now, and you'll stay entered in our future raffles until you win!
Here are some highlights of donated raffle items.
A Gondola ride form La Gondola ($85.00 Value)
2 10 Class Cards from The Space Yoga ($210.00 x 2 Value)
Gift Basket from Equal Exchange Co-op ($45.00 Value)
GIft Basket from Dell'Orto Olive Oil ($65.00 Value)
Sampler Pack from Dave's Coffee Syrup
Thank you to all the businesses who support our 600 Member Drive!
Thank you for supporting a commuity owned grocery store to increase health food access in Rhode Island.
Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.
No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members.
THIS MONTH'S ASSINGMENT: BEETS
Beetroot, Ginger and Garlic Soup from Norbert & Lara of MyChefLara, LLC
Beef Borscht from Norbert & Lara of MyChefLara, LLC
Roasted Beet and Goat Cheese Salad BY Chef Deb Fernandez of Home Star Cuisine, LLC
To be honest, I avoided beets for most of my life. It was not until I traveled to Russia and had Borscht that I started to realize how fabulous this vegetable was. I am now in love. Not only do they taste great, they are versatile and the color – fabulous! You have to be careful though – when cooking with beets – the juice of the beets stains everything. Beets were used to die fabrics for many years.
Another issue with beets that keeps people away from them is that peeling a beet looks like a challenge. Actually it is very easy – just not how you would normally approach it. The best way to peel a beet is to roast it covered in a little bit of oil in a 350 degree oven for about 15 minutes or so until the skin starts to wrinkle. Put the hot beets inside a plastic or brown paper bag and let sit for about 10 minutes – allowing them to steam. Using a paper towel or the bag it steamed in peel the skins away from the beets. This is the same way you would peel roasted peppers. Again, just be careful because the beets will stain anything they come in contact with. If you peel the beets with your hands then I recommend wearing gloves since they will stain your skin.
Once the beets are peeled they are ready to use to make fabulous dishes! You can also simply chop them up at this point and add them to arugula, with goat cheese and hazelnuts and you have a wonderful salad.
Since it is cold outside I am going to share the dish that made me fall in love with beets – Borscht! I am also going to give you a lighter vegetarian option so that everyone can enjoy. – Your Chef Lara
Roasted Beet and Goat Cheese Salad
BY Chef Deb Fernandez
I have a special fondness for beets as they are one of my mother's favorite vegetables. When I was growing up she grew a long row of beets and what we didn't eat right away she put up in the form of pickled beets. They remain my favorite accompaniment to homemade macaroni and cheese to this day.
Beets are naturally sweet, but with the benefit that the naturally occurring sugars that they contain are slow-released into the system, not causing the problems that refined sugars can. They also contain numerous nutrients, among them potassium, magnesium, fiber, phosphorous, iron, vitamins A, B, and C, beta-carotene, beta-cyanine, and folic acid among them. Beets may have cancer-fighting properties. And not only that, they contain boron, which not only helps build strong bones, but also aids in the production of reproductive hormones. So why not make some beets for your special someone today!
I would like to share a recipe for a simple winter salad that contains beets in a starring role. If you're like me, you crave some fresh, raw vegetables in the winter, but also wouldn't mind something with a little more oomph and staying power than a light summer salad bowl would contain. The addition of roasted vegetables, goat cheese, and nuts make this a filling meal in itself.
Nothing says comfort food like Borscht. This take on a classic is warm and perfect for the fall or winter.
1/2 lb bacon, diced
1 lb lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 Tbs minced garlic
2 tsp dried oregano
2 tsp dill seeds
2 bay leaves
3 Tbs red wine vinegar, plus more to taste
2 quarts water
1 tsp salt
1 tsp ground black pepper
1 1/2 lbs red beets, greens tops removed, roasted and grated
1 Tbs vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill
Preheat oven to 350 degrees F.
Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
Beetroot, Ginger and Garlic Soup
Black Quinoa takes longer to cook than the other varieties so you will have to vary the cooking time according to how tender you would prefer the quinoa to be. You can use whichever quinoa you prefer. The recipe calls for black quinoa because the contrast of the blank against the vibrant red of the beetroot looks wonderful.
1 tablespoon extra virgin olive oil
2 red onions, chopped
4 large cloves garlic, chopped
1 small knob ginger, grated to make about 1-2 tablespoons
2 lb 4oz/1kg fresh beetroot, peeled and chopped
Few sprigs of fresh thyme
Zest of 1 lime
Pinch of ground cloves
8 cups hot chicken or vegetable stock
Salt and freshly cracked black pepper
2/3 cup black quinoa, rinsed and drained
Lime juice, to serve
Natural Greek yoghurt or sour cream, to serve
Heat the oil in a large saucepan and saute the onions until soft.
Add the garlic and ginger and cook for about 1-2 minutes until fragrant.
Add the beetroot, thyme, lime zest and cloves and cook for another 2 minutes.
Pour in the stock and season with salt and pepper. Bring to a boil then reduce the heat and simmer for about 40-45 minutes until the beetroot is tender.
Puree the soup, bring back to the boil then add the quinoa, reduce the heat and simmer on low heat, covered for about 20-25 minutes until the quinoa is cooked. Serve garnished with a good squeeze of lime juice and a dollop of yoghurt or sour cream.
Source - EVERYDAY QUINOA - RENA PATTEN
Roasted Beet and Goat Cheese Salad
1 bunch of beets, tops removed
6 – 8 cups mesclun salad mix
¼ cup toasted walnuts
4 oz. chevre-style goat cheese
Preheat oven to 375 degrees.
Wash beets and coat them with a thin coat of olive oil. Put them on a baking sheet and place in the oven, roasting until the beets are easily pierced by a fork. This may take anywhere from forty-five minutes to an hour and half depending on the size and age of the beets.
Remove from oven and let cool for about 15 minutes. While the beets are still warm remove their skin. When completely cool they are ready to go in the salad.
To assemble the salad, place the mesclun in a large salad bowl or platter or on individual salad plates. Slice the beets and arrange them over the greens. Sprinkle with walnuts and goat cheese. Drizzle with Dijon-lime vinaigrette (recipe below) and enjoy!
2 teaspoons dijon mustard
3 tablespoons lime juice (juice of approximately one plump lime)
1 half shallot, finely minced
large pinch salt
few grindings of black pepper
6 tablespoons extra virgin olive oil
In a small jar, place mustard, lime juice, shallot, salt and pepper and shake well till blended. Add olive oil and shake until dressing is emulsified. This will keep for a couple of days.
What You Need to Know About Membership
Are there rules governing the co-op?
The Bylaws of Urban Greens lay out the rules that govern the co-op. We encourage all members to carefully read and familiarize themselves with the Bylaws. The Bylaws are a living document, meant to reflect the needs of our cooperative. Should you have any questions or suggestions for changes, please let us know. Below is a summary of some of the key points members should know. We do not intend for this to replace your reading of the Bylaws, but instead it should be a helpful reference that can point you to specific portions of the Bylaws for further
Membership Eligibility, Rights and Responsibilities
Who is eligible to become a member? (Section 2.1)
Any individual, household, or organization that wants to utilize the services of the Co-op and accept the responsibilities of ownership is eligible to become a member.
How do you become a member? (Section 2.1)
All that is required is to fill out an application and purchase a share. That’s it! The price per share differs, depending on your income. The co-op can work with you to create payment plans. Upon your first payment, you become a member.
After becoming a member, what are your rights and responsibilities as a member of Urban Greens? (Sections 2.2 & 2.3)
You have the right to buy groceries and produce from the co-op. Members also have the right to work for the co-op and possibly earn discounts on purchases. This right to work may be limited by the onset of other responsibilities, such as becoming a Council Member or an Officer.
Members have the right to elect members to the council, the leadership body of the co-op. Members have the power to amend the by-laws and call meetings to vote on any business. Members are responsible for keeping up with payments, if you are paying for your membership through a payment plan. Members are also responsible for buying from the co-op, at least occasionally. Members must notify the co-op of any changes in one’s name and/or address.
What types of meetings are members entitled to attend? (Sections 3.1 & 3.2)
The co-op holds two types of meetings: annual meetings and special meetings. The annual meeting occurs 90 days after the close of each fiscal year. At the annual meeting, we discuss general business of the co-op, including operations and finances, policy decisions, review of past and future programs and goals. Members may vote on particular issues at this meeting. Council members are elected during Special meetings may be called by the co-op council at any time. Members may also call for a special meeting. To do so, fifteen percent of the total number of members must sign a petition calling for a special meeting. The petition must state the business that the members want to bring up at the meeting. The chairperson of the council must call a meeting as soon as possible after s/he receives the petition. You should note that matters that come up during the meeting that have not been specified in the petition will not be considered binding, but will only be advisory. Decisions on matters specified in the petition will be binding.
How many votes does a member receive? (Section 3.7)
Each member has one vote no matter how many shares that member owns. All members have the right and responsibility to vote in the best interest of the co-op.
How do members make binding decisions? (Section 3.6)
In order to have a binding vote on a matter, the co-op must meet quorum, which means that at least 50 owners must vote on a matter (mail and email ballots count towards the quorum).
How can I vote? (Sections 3.8 & 3.9)
Members have the opportunity to vote through several methods. Members may be present at the meeting or can vote by mail or email. The notice of the meeting will give instructions for voting by mail or email.
Become a Council Member or Run for Office!
What is the council? (Section 4.1)
Collectively responsible for the general welfare of the co-op, the council is made up of members elected by the general membership. The council focuses on the mission of the co-op and ensures that the co-op is on track with its goals. The council consists of 13 members. Council members serve a three-year term.
Who is eligible to be on the council? (Section 4.2)
Any member who is over 18 years old may run for a position on the council.
What officer positions does the co-op have? (Sections 6.1 - 6.3)
The officer positions are chair, vice chair, treasurer and secretary. The council may designate more as needed. The council elects the officers at the annual meeting.
Terms vary depending on the position.
Things may change in my life. Once I am a member, am I bound to the co-op forever? (Section 7.3)
No. Members have the option to terminate their ownership and redeem their shares.
(But, why would you choose to do that once you sign on to enjoy all the benefits of Urban Greens!)
Prepaired by the Community Economic Development Law Clinic of The Roger Williams Law School in 2013.