News & Blog
A few weeks ago, we had the opportunity to visit Christina Dedora over at Blue Skys Farm in Cranston, RI. Blue Skys is a part of Urbam Edge Farm, a 50-acre farm that is managed by the Southside Community Land Trust and leased out to seven different small farmers. In 2002, the land was purchased by the Rhode Island Division of Agriculture as part of the State of Rhode Island's Open Space Preservation Act. Scratch Farm, Pak Express Farm, Big Train Farm, and Zephyr Farm also farm on this land.
Christina farms 2 acres of vegetables, herbs, and flowers, which she sells at various farmers markets, through CSA, and through FarmFreshRI Market Mobile. In the coming years, Christina hopes to expand her cut flower and dried herb business. Blue Skys also offers a work share program, which you can learn more about on their website!
Christina fell in love with farming while working on a farm in France. After farming in Massachusettes for a few years, she started Blue Skys in 2006. Blue Skys is committed to practicing chemical free farming, educating customers on local and sustainable farming, and being creative in the field by growing a variety of crops! Christina and her team face many challenges as small scale farmers, including limited space and pesky rabbits (who love her vegetables as much as we do!).
You can find Blue Skys at the Pawtuxet Village Farmer's Market, Saturdays from 9am-Noon! Stock up on everything from cucumbers to sunflowers to fresh lavender!
Urban Greens Food Co-Op is excited to source From Blue Skys when our store opens in the fall of 2017!Read More
Here at Urban Greens, we’re committed to supporting local farmers and food producers in Rhode Island! Recently, we had the opportunity to chat with Laura over at Sweet & Salty Farm, a small dairy farm in Little Compton, Rhode Island. Along with her husband Andrew, their daughter, Annie, and a team of volunteers, Sweet & Salty produces some of the most delicious yogurt and cheese in New England. “We first became interested in farming in general, as easters. We loved to eat and eventually became especially interested in cheese,” Laura says. “Through a series of internships, apprenticeships and experiences, we came to see dairy farming and especially value-added dairy (cheese in particular) as an economically viable model of sustainable agriculture that we were very interested in.” Laura and Andrew had some family in the area, and with the help of Matt Jennings at Farmstead and Skip Paul at Wishing Stone Farm, they started leasing their beautiful, oceanfront land from the Wildes family of Whimshaw Farm 8 years ago.
Sweet & Salty milks a small herd of grass-fed Jersey cows and processes all of their milk into yogurt and cheese at their on-site creamery. Their dairy is seasonal, meaning that all their cows give birth to calves in the spring and milk until early winter, which is also peak growing season for the grasses that are their primary source of nutrition. Thus, Sweet & Salty’s yogurt is available from April through January, though some of their cheeses are available year round. Sweet & Salty sells its products both at Farmers Markets and wholesale at grocery stores in Rhode Island and southern Massachusetts. Whereas selling wholesale is a very efficient way of selling large quantities at once, Farmers Markets provide a chance for Laura and Andrew to chat with customers about their vision for the farm. “We can see customers’ reactions right away to a flavor, a name, a price- it’s a great place to learn.”Read More
A unique way to earn a return on investment and support your community.
Help Make Urban Greens Shovel Ready
We're ready to go: Urban Greens has found a Providence home at 93 Cranston Street. With our dedicated development team, groundbreaking is set for Fall 2016. Now let's join together and open the doors!
We need your leadership and resources where they matter--feeding your families with healthy food, supporting your local farmers and producers, and working toward a robust and sustainable Rhode Island food economy.
Urban Greens is ready to be an anchor community business:
- A leader in local sourcing
- Dedicated to being inclusive: from leadership and hiring, to local food sourcing, to our Food For All program
- Offering farmers market quality, 7 days a week
An opportunity to invest where you live and see your investment grow.
- Minimum 2% annual interest rate
- May redeem after 7 years at full value
- May redeem after 12 years at 120% of full value
- Interest accrues during any unpaid year
How much needs to be raised?
$600,000 in investments from the community.
We are super excited to try the 2016 Urban Greens Annual Pie Contest winning recipe! Congratulations to member Elizabeth Gates who made the winning pie!
Run for the Roses Chocolate Pecan Pie! Your favorite crust for 9-inch pie 8 tablespoons butter (melted) 4 eggs 1 teaspoon vanilla 1 tablespoon bourbon 1 cup light Karo syrup 1/2 cup light brown sugar (packed) 1/2 cup white sugar 1 cup chopped pecans 1/2 cup semisweet chocolate chips Preheat oven to 350 degrees. Beat the butter, eggs, vanilla and bourbon. Add the Karo and the sugars and mix. Stir in pecans and chocolate. Pour into a 9-inch pie shell. Bake for 40-45 minutes, or until the pie becomes firm in the middle.