News & Blog


Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.

No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members.



Beetroot, Ginger and Garlic Soup from Norbert & Lara of MyChefLara, LLC

Beef Borscht from Norbert & Lara of MyChefLara, LLC

Roasted Beet and Goat Cheese Salad BY Chef Deb Fernandez of Home Star Cuisine, LLC


To be honest, I avoided beets for most of my life.  It was not until I traveled to Russia and had Borscht that I started to realize how fabulous this vegetable was.  I am now in love. Not only do they taste great, they are versatile and the color – fabulous!  You have to be careful though – when cooking with beets – the juice of the beets stains everything.  Beets were used to die fabrics for many years.

Another issue with beets that keeps people away from them is that peeling a beet looks like a challenge. Actually it is very easy – just not how you would normally approach it.  The best way to peel a beet is to roast it covered in a little bit of oil in a 350 degree oven for about 15 minutes or so until the skin starts to wrinkle.  Put the hot beets inside a plastic or brown paper bag and let sit for about 10 minutes – allowing them to steam.  Using a paper towel or the bag it steamed in peel the skins away from the beets. This is the same way you would peel roasted peppers. Again, just be careful because the beets will stain anything they come in contact with. If you peel the beets with your hands then I recommend wearing gloves since they will stain your skin.

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2014 Swag Survey


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Member Friendly Bylaws

What You Need to Know About Membership


Are there rules governing the co-op?

The Bylaws of Urban Greens lay out the rules that govern the co-op. We encourage all members to carefully read and familiarize themselves with the Bylaws. The Bylaws are a living document, meant to reflect the needs of our cooperative. Should you have any questions or suggestions for changes, please let us know. Below is a summary of some of the key points members should know. We do not intend for this to replace your reading of the Bylaws, but instead it should be a helpful reference that can point you to specific portions of the Bylaws for further 


Membership Eligibility, Rights and Responsibilities


Who is eligible to become a member? (Section 2.1) 

Any individual, household, or organization that wants to utilize the services of the Co-op and accept the responsibilities of ownership is eligible to become a member.


How do you become a member? (Section 2.1) 

All that is required is to fill out an application and purchase a share. That’s it! The price per share differs, depending on your income. The co-op can work with you to create payment plans. Upon your first payment, you become a member.


After becoming a member, what are your rights and responsibilities as a member of Urban Greens? (Sections 2.2 & 2.3)

You have the right to buy groceries and produce from the co-op. Members also have the right to work for the co-op and possibly earn discounts on purchases. This right to work may be limited by the onset of other responsibilities, such as becoming a Council Member or an Officer.

Members have the right to elect members to the council, the leadership body of the co-op. Members have the power to amend the by-laws and call meetings to vote on any business. Members are responsible for keeping up with payments, if you are paying for your membership through a payment plan. Members are also responsible for buying from the co-op, at least occasionally. Members must notify the co-op of any changes in one’s name and/or address.


What types of meetings are members entitled to attend? (Sections 3.1 & 3.2)

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2013 Annual Meeting Notes


2013 Annual Meeting Notes


  • Featured guest speaker: Hope Kelley, Equal Exchange

    • A worker/owner of Equal Exchange

    • Everyone who works there also invests in it


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2013 Pie Contest Winning Recipes from our Annual Meeting


Our expert Pie judges: Dave Dadekian, Chef Kate Jennings, Chef Maria Meza

Grand Jury Prize Winner

Bourbon-Pecan Pie with Chocolate Ganache Drizzle


By Deb Fernandez


makes one pie


1 unbaked pie shell

¼ cup unsalted butter

1 cup dark brown sugar

¾ cup corn syrup

¼ cup bourbon 

½ teaspoon salt 

2 eggs

1 teaspoon vanilla

2 cups pecans, chopped

¼ cup whole pecan halves (optional)


Preheat oven to 400 degrees.


Place butter in a smallish, heavy-bottomed saucepan over medium-low heat.  When it is beginning to melt, add brown sugar, corn syrup, bourbon, and salt to the pan.  Stir well and heat until butter is thoroughly melted and mixture is very hot but not boiling.


Crack the eggs into a medium-sized bowl.  Whisk them till well blended.  Then, just a tablespoon at a time, slowly add the hot butter-corn syrup mixture.  Whisk until thoroughly blended.  Stir in vanilla and add pecan pieces.  Mix well and pour into the prepared pie shell.


(You can use whole pecan halves to decorate the edge if you want, but I usually don't because the ganache is decoration enough.)


Place pie in oven on a rack placed in the middle.  Bake at 400 degrees for 10 minutes, then turn  the oven down to 350 degrees and bake for another 35 – 45 minutes, until filling springs back when lightly touched in the middle (it should be about 200 degrees in the center).


Let the pie cool for about an hour.  In the meantime make your ganache:


4 oz. good bittersweet chocolate

½ cup heavy cream 

Chop up the chocolate pretty finely.  Put the heavy cream in a medium, heavy-bottomed saucepan and bring it to the boiling point.   Remove the cream from the heat and stir in the chocolate until it is blended and smooth.  (You can also do this in a food processor: put the chocolate in the bowl of the processor, pulse until finely chopped.  Bring cream to a boil and pour down the feed tube with the processor running and blend until smooth.

Let the ganache cool somewhat, not till it begins to harden, but so that it isn't too runny, so till it's about 110 degrees.

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