News & Blog

Winter Delight Recipe: Tagliatelle with Chestnuts, Pancetta, and Sage

Chestnuts – the winter food – no open fire needed


We all know the song – “Chestnuts roasting by an open fire”. There is a reason that these nuts bring winter to mind.  There is nothing like truly fresh chesnuts and they are versatile and a warm and nutty flavor to your winter meals.  At this time of year chestnuts are easy to find and can be used in surprising ways.

Below is a recipe for chestnuts “in a surprising way”.  Enjoy, stay warm and maybe you can even roast any leftovers ;)

Your Chef,








Tagliatelle with Chestnuts, Pancetta, and Sage  

Yield: Makes 6 to 8 side-dish or 4 main-course servings

Active Time: 30 min

Total Time: 30 min

Source: Espicurious


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Urban Greens Food Co-op Members

We would like to thank the following members for joining Urban Greens and providing the Providence community with a healthy, affordable, local and organic food source.


Rachel Abatecola

Sandra Ackerman

Christopher Ackley

Hillary C. Adams

Heather Adels

Lorne Adrain

Christopher Ahlemeyer

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10/23 DIY Non-Toxic Cleaners Demo!

Member Made Demo: 
DIY Non-Toxic Cleaners Demo!

Hosted by The PVD Lady Project, 
Lead by Urban Greens Food Co-op and Simply Non-Toxic 

Clean your home safely and cheaply.
Our first collaborative demo is with the PVD Lady Project on DIY Non-Toxic Cleaners.

Register Here.

Urban Greens Food Co-op Project Manager Delia Kovac will lead the workshop with assistance from Kerri Esselman from the Simply Toxic Free MeetUp Group. In this DIY demo Delia Kovac will share her easy recipes for simple, safe cleaners for everyday use. Participants will learn how to keep their homes clean and fresh, without toxic chemicals for a fraction of the cost of commercial cleaners. Kovac will share a recipe for an all purpose cleaner, and how to use common pantry items to clean your whole house. Kerri Esselman will present on the dangers and costs of toxic cleaners in household environments.

DIY Non-Toxic Cleaners Demo!
10/23 6 - 8PM
Lady Project HQ at BatchHaus
171 Chestnut Street, 2nd Floor 
Providence, RI 02906

Space is limited to 20 people. Registration Required.
Cost: $10.00 fee
includes a spray bottle of all -purpose cleaner.

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10/ 26 Member Made Demo: Hot Sauce II

Member Made Demo: Sunday October 26th

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October Local Food Recipe: Sauerkraut

Kielbasa with Spiced Sauerkraut


I admit that sauerkraut isn't my favorite food in the world.  I didn't grow up with it and I didn't even try it until I was well into my twenties.  But I have acquired a taste for it in certain preparations.  It is a traditional way to preserve cabbages in a part of Europe that excels in the quality and variety of its sausages.  So it isn't surprising that the two things are often served together.

I got this recipe from Bon Appetit magazine many years ago and it is a good cool weather supper that I serve with a dark rye bread and good beer.  I hope that if you, like me, are a bit leery of sauerkraut this will win you over.


Kielbasa with Spiced Sauerkraut

Serves 4

• 1 large onion, diced 

• 1 16-ounce can sauerkraut 

• 1 cup dry white wine 

• 2 bay leaves 

• 1/2 teaspoon caraway seeds 

• 6 peppercorns 

• 1 pound Kielbasa sausage, sliced 

Combine onion, sauerkraut, wine, bay leaves, caraway seeds and peppercorns in heavy large saucepan. Cover and simmer mixture 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve. 



Chef Deb Fernandez

Home Star Cuisine, LLC


Sauerkraut is one of those things that is very polarizing. People either love it or hate it.  I am definitely in the love camp.  It reminds me of slow cooked meals that make the house smell fabulous, of days turning colder and warm and soothing comfort food.   That could be due to my German genes and definitely from growing up in a German household.

Sauerkraut is cabbage that has been fermented in salt over a long period of time. That is it…salt and cabbage and time are the only ingredients.  When cooking with it you can decrease the sour taste by rinsing it well under water but, if you are like me, and you enjoy the sour taste then leave it as it comes. 

The acid in Sauerkraut makes it perfect to braise meat in since the acid breaks down the ligaments in tougher pieces of meat and the flavor brings complexity to the dishes with remarkably few ingredients. So today I will give you instructions on how to make Sauerkraut if you so desire and also how to use it.  

Welcome fall and welcome Sauerkraut!

Your Chef, Lara

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