News & Blog
Urban Greens Food Co-op members Chef Norbert Klotz and Chef Deb Fernandez of My Chef Lara will guide participants in finding the correct grip and proper positioning for the best cuts, and explain fundamental cuts to increase speed and ensure consistency. Participants will learn how to cut onions and other vegetables most effectively, as well as precise cuts such as julienne and brunoise.
Participants are asked to bring a 6”, 8” or 10” chef knife if they have one, otherwise one will be provided.
*Class size is limited to 10 and registration is required.
Urban Greens Member-Made Food Demo: Knife Skills Class
with Chef Norbert and Chef Deb of My Chef Lara
Quick to make and high in nutrition this is the perfect weeknight meal. This recipe combines fish, leafy greens, wine and high fiber ingredients to create a dish that will feed your brain and your body. Chase the winter blues away with a home cooked meal that is easy and delicious!
Snapper w/ Black Beans and Bok Choy
The secret ingredient in the tasty sauce here is rose, which combines perfectly with the classic Chinese flavors in this dish.
YIELD: 4 servings
o 3 tablespoons extra-virgin olive oil
o 6 small heads of bok choy (1 pound), halved lengthwise
o Kosher salt
o 1 tablespoon unsalted butter
o Four 5-ounce skin-on red snapper fillets
o 1 tablespoon fermented black beans
o 1 garlic clove, thinly sliced
o 1/2 cup dry rosé
o 1 tablespoon dry sherry
o 1 teaspoon low-sodium soy sauce
o 1/2 teaspoon finely grated peeled fresh ginger
o 1/2 teaspoon minced serrano chile
o 1/2 teaspoon toasted sesame oil
It’s an exciting time to be a member of Urban Greens Food Co-op! We announced the site of our new, member-owned grocery store, at 93 Cranston Street in Providence, and we’re breaking ground later this year. We received $2.7 million in Rebuild Rhode Island Tax Credits for the project. And we’re giving everyone the chance to invest in the business with a direct public offering this spring (more on that next month!).
Now more than ever, members are key to the future of Urban Greens Food Co-op. That’s why we’re launching a new member drive: 50 Members in 50 Days. Why join? As a member, you have an ownership stake in Providence’s first consumer-owned retail grocery store, and a vote as we move forward. You get access to special sales and bulk discounts. And you get to support our community and sustainable, local food production.
To sweeten the deal, every new member will be entered into a raffle (info below) for one of six wonderful prizes, generously donated by the following local businesses: Sidewalk Ends Farm, Small State Seeds, Little City Growers, The Slow Rhode, Equal Exchange chocolate, and Hope & Main!
Already a member? You’re already a winner … but you can win a prize, too! Refer a new member by having them mention you in the referal line of the membership form and you’ll be entered in the drawing, too.
We’ll raffle off one prize a week, every week until April 3rd. So don’t delay - join today!
2016 MEMBER DRIVE RAFFLE PRIZES
1 month CSA share from Sidewalk Ends Farm
Choose any month, July through October, and pick up in Providence or at the farm in Seekonk. Sidewalk Ends is a woman-run, urban-and-periurban, low-till, chemical free, vegetable and flower farm. We grow herbs and
specialty crops at our urban farm on the west side of Providence, and the rest of our vegetables and cut flowers out in Seekonk, MA. We do our work by hand, with love, and work to grow the most delicious and enticing vegetables we possibly can to share with our friends and neighbors. Find us at the Armory Park Farmers Market on Thursdays, or on the menu at one of your favorite local spots.
In the cold of January there is nothing better than a hearty stew to warm you up inside and using a slow cooker to greet you with fabulous smells all day. This stew features vegetables which are in season in these winter months and offers colors to help brighten the day!
North African Beef Stew
This recipe matches rich beef with the intriguing flavors of Tunisia and Morocco. Adapted from an America’s test kitchen recipe.
YIELD: 6 servings