News & Blog
I was only recently turned onto Fiddlehead Ferns but now that I have there is no going back. Their season is very short however so you have to grab the ferns by the frond now! Fiddlehead Ferns are the baby leaves of the fern plant – if left alone they become the frond of a fern. Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.
You do need to make sure that you blanch your Fiddleheads before you cook them. Undercooked Fiddleheads can make you slightly sick and can be slightly woody. Cook correctly, however, they are fabulous to both eat and look at!
Your Chef, Lara
Wild Fiddlehead Fern and Muchroom Saute
o 2 oz. extra virgin olive oil
Local Business have generously dontated fabulous prizes to help get us to 600 Members
A 6-month coffee subscription from New Harvest Coffee.
10 Cases of Polar Seltzer
Dave's Coffee Syrup
Yoga Class Card from The Space
Support the Local Food Economy by eating Local Food.
Urban Greens Food Co-op and RI Girls' Pint Out are excited to announce a special tour and tasting of Foolproof Brewery. Urban Greens and RI Girls' Pint Out are partnering for this special tour of Foolproof Brewery to highlight their support and appreciation of Rhode Island’s robust local food economy and burgeoning craft brewery scene.
Guest will be treated to an insider tour of the Foolproof’s brewery and tasting of their signature beers: Barstool, Raincloud, Backyahd, La Ferme Urbaine (LFU)", and King of the Yahd. Guest will also get a Foolproof pint glass to bring home. Chef Dawn Brooks-Rapp of the Acacia Cafe will create a special menu of local, natural, and organic foods for LOCAL GREEN: Meet & Greet to pair with Foolproof’s brews.
Foolproof’s beers are designed with a particular experience or activity in mind, including “Barstool,” an American golden ale dedicated to a night out at the bar; “Raincloud,” a robust porter for rainy days; “Backyahd,” an IPA for barbecuing and other outdoor activities; "La Ferme Urbaine (LFU)" a farmhouse ale designed as a post-workday beer; and "King of the Yahd," an imperial IPA and the royal big brother of Backyahd.
Urban Greens Food Co-op and RI Girls' Pint Out Host:
Foolproof Brewery Tour and Tasting,
Featuring Food by Acacia Cafe
Saturday June 28th 6:30 PM - 8:30 PM
241 Grotto Avenue Pawtucket, RI 02860
Entry Fee: $15.00 for the tour and tasting.
(Includes a Foolproof Brewery pint glass)
Food will be available at additional cost.
Open to all over 21 years of age.
The concept of LOCAL GREEN: Meet & Greet is simple Urban Greens Members and fans support a local business at a pre-determined time and date. Members get to meet each other and support the local economy. It is a win-win!
SPEND SOME MONEY
(on local products)
MEET NEW PEOPLE
What you may not know about Collard Greens!
by Lara Moritz
of My Chef Lara
I have to be honest with you. Collard greens are not my favorite but in the spirit of what is good and healthy and seasonal I am here to let you know what is great about Collard Greens!
The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. This means that collard greens has a fabulous ability to lower cholesterol and good for the digestion. What is better than that? ;)
When eating anything I am not absolutely overjoyed about a combination of bacon and sesame oil is always a good way to help the medicine go down. This vegetable was made famous by the South but no reason not to mix it up a bit and throw in some Asian influence.
Eat! Cook! And be happy!!!....and eat your greens!
Your Chef, Lara
Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil.
We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.
• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 4.
• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons bacon fat
• 1 Tbsp olive oilRead More