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
December is a time when we are full of comfort holiday food in a very joyous way, however, while our bodies are crying out for something nutritious our taste buds are still expecting something rich and delicious. Here is your answer! Raw and Vegan, unfairly, is rarely synonymous with delicious dessert but this recipe will prove that statement wrong. This recipe can also be used as a way to have a filling and nutritious breakfast. Raw can be warm – raw is still considered raw if it is heated to 118 degrees or less. This can be heated or not. If you want to know, this recipe contains omega-3s, healthy fats, iron, vitamin-C and healthy fiber. If you do not necessarily need to know that – then just know that it is absolutely delicious. One thing to note is that the portions for this should be small. While it is high in flavor it is also high in calories. A small amount of this dessert goes a long way. This is also the perfect dessert for winter because you can use frozen fruit which has been thawed so you can bring back the tastes of summer.
Raw, Vegan Fruit Crisp
This is adapted from a raw cookbook recipe that originally called for peaches. Any soft fruit or berry would work wonderfully here. One of my favorites is a pear-blueberry-kiwi combo.
YIELD: 6 servings
- 4 cups fruit, divided (frozen, thawed fruit works too)
- 3/4 cups, pitted and soaked in purified water for 30 minutes
- 1 Tbsp. fresh lemon juice
- 2 cups raw walnuts
- 1/2 cup unsweetened coconut flakes
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/2 cup golden raisins
- 8 dates, pitted and not soaked
1. Place walnuts, coconut, cinnamon, nutmeg, and salt in food processor. Run your knife through the raisins and the eight unsoaked dates to help out your processor and make sure there aren't any pesky pits left in those dates. Process it all until i becomes crumbly and well incorporated but don't over process.
2. Place half of mixture in the bottom of an 8x8 dish and set aside the other half to serve as the crumb topping. Place 1 1/2 cups of fruit, soaked dates and lemon juice in processor (I don't bother cleaning it out in between) and process until smooth.
3. Add fruit mixture to other 2 1/2 cups of fruit (chopped or diced relatively small) and place in dish. Add remaining crumb topping on top of fruit. You can squeeze it firmly so it becomes less like crumbs and more like a cobbler topping. If you like, place in a warm oven for a few minutes to warm it up a bit. As long as it is not heated over 118 degrees, it is still considered raw.