News & Blog

Local Green Meet & Greet at What Cheer Tavern!

Post date: Sunday, September 15, 2013 - 9:46am
LOCAL GREEN: Meet & Greet
WEDNESDAY September 18th
5- 8 PM
Enjoy locally made food and drink!

Support the local food economy!

The concept is simple: Urban Greens Members and fans support a local business at a pre-determined time and date.   UG Members get to meet each other and support the local economy. UG Members flex their collective power by joining fellow members to support the local food economy.  It is a win-win! 

Please bring a pal or two!

(on local products)

RSVP on our Facebook Page

LOCAL GREEN Meet & Greets are adapted from CASH MOBS.

FYI- If you have a store, restaurant or bar that sells local food and/or drinks and you would like to bring LOCAL GREEN to you and/or if you would like to help plan these events please contact us. 

See "Detroit" at Wilbury Theatre Group with Urban Greens Discount

Post date: Sunday, September 15, 2013 - 9:41am
Special Discount for
DETROIT by Lisa D'Amour
 at the Wilbury Group
Urban Greens Featured Talk Back 9/19
Click here to Buy Tickets
The Wilbury Theatre Group extends Urban Greens Members a Specially Discounted $10.00 tickets to the entire run of DETROIT by Lisa D'Amour.  
Just use the following code at checkout: 

From Chicago's Steppenwolf theatre comes a new x-ray of the embattled American psyche. In a "first ring" suburb outside a mid-sized American city, Ben and Mary fire up the grill to welcome the new neighbors who've moved into the long-empty house next door. The fledgling friendship soon veers out of control, shattering the fragile hold Ben and Mary have on their way of life. Winner of the 2013 Obie Award for Best New American Play and a finalist for the 2012 Pulitizer Prize, DETROIT is a fresh, off-beat look at what happens when we dare to open ourselves up to something new. 

"Disturbing and bracingly funny a smart, tart critique of the country's fraying social fabric, Ms. D'Amour's dark comedy is as rich and addictively satisfying as a five-layer dip served up with a brimming bowl of tortilla chips."(New York Times)

Finalist for the Pulitzer Prize and Winner of the 2013 OBIE AWARD for BEST NEW AMERICAN PLAY.

Presented by The Wilbury Theatre Group, 393 Broad Street Providence RI. For more info visit


Thursday, September 19th 
Remember that paradise they paved over for a parking lot? It's growing back! Guest speakers Delia Kovac (Project Manager,Urban Greens Food Co-op) and Rich Pederson (City Farmer, Southside Community Land Trust) discuss the increased support for urban farming as part of economic revitalization and the parallels between efforts being made to increase in both Detroit and Providence. 

This is a part of series of talkbacks entitled:
"Cities in recession,
radical revitalization efforts, and the effects of the economy at home." curated by Education Director Seth Finkle.  The series brings professionals from across Providence together to look at the negative and sometimes surprisingly positive effects that an economic recession can have on our daily lives.


Post date: Wednesday, September 4, 2013 - 2:14pm

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:

 My Chef Lara-Chefs Lara Moritz and Norbert Klotz

Home Star Cuisine- Chef Deb Fernandez

This month's assignment:

"the German Turnip"
Kohl Slaw by Home Star Cuisne on the left and Kohlrabi al la Ursel by My Chef Lara on the Right.
Contact us to nominate a mystery or perplexing veggie in your CSA and we will Ask Chef Lara/Chef Norbert and Chef Deb to create a special recipe just for us. 

Asian-Inspired “Kohl” Slaw

 by Chef Deb Fernandez of Home Star Cuisine.

Kohlrabi is a tremendously healthy, if little known vegetable.  It is in the same family as cabbage and turnips, known as cruciferous vegetables, and like the others in this family it is filled with important antioxidants, vitamins, minerals, and fiber.  And it is also very low in calories, so it makes a great addition to a healthy diet.  And the good news is that it is delicious and versatile as well.

Just like so many of you reading this, kohlrabi is a new vegetable for me and at first I was a bit stumped on how to use it.  I knew that it has a long and flavorful history in Germany and northern and eastern Europe so I knew that my friend Lara would be giving you a great recipe in that tradition.  But when I went on the internet to do some research on this little known (at least to me!) veggy I soon realized that if you are receiving small, young kohlrabi of about 2 ½ inches in diameter they are not only good cooked, but also they are great raw and in slaws and salads.  And at that size they are tender, crunchy, juicy, and mildly sweet, so they make a great addition to many raw dishes, and cut into batons can even be used as a crudite with your favorite dip.  But today I wanted to share with you a favorite Asian-inspired slaw recipe that you can make with your CSA stumper: kohlrabi.


Asian-Inspired “Kohl” Slaw



3 tablespoons rice wine vinegar

juice of one whole lime

1 teaspoon Thai fish sauce (nam pla)

1 tablespoon Thai sweet chile sauce

1 tablespoon sesame oil

1 teaspoon finely chopped fresh ginger root

Mix all dressing ingredients together in a bowl and whisk until emulsified.


2 kohlrabi, peeled and cut into matchstick pieces or grated on the largest holes of a box grater

¼ of a small head of cabbage

2 carrots, peeled and grated on the largest holes of a box grater

4 scallions, finely sliced, green tops reserved as garnish

¼ cup chopped cilantro, plus a few whole leaves for garnish


Toss all the vegetables with dressing and garnish with scallion tops and cilantro and enjoy this healthful and satisfying slaw.


NOTE: The addition of cubes of roasted tofu makes this a great light lunch dish!




Kohlrabi al la Ursel

by My Chef Lara

Kohlrabi – the other white turnip

Kohlrabi is a root vegetable that is a German staple but really just starting to make in-roads here in the US. Kohlrabi is a more mild version of white turnips and can be used in many of the same ways that we use turnips.  It is not just a vegetable to be made only for Thanksgiving! 

The recipe I am sharing with you today is one given to me by my visiting family from Germany so I can guarantee is is authenticate and delicious! Kohrabi can be eaten raw but is often at least blanched before serving.  Since it is more mild than turnips people find it to be more acceptable as a salad.

Turnips can be used as a replacement if you cannot find Kohlrabi.  Enjoy this wonderful vegetable that is both good for you and tasty!


Kohlrabi al la Ursel

Kohlrabi done in a German style white sauce. This sauce can be used as a base for almost all vegetables. Parsley can be subtitled for your herb of choice

YIELD:   4 servings    


4 turnips (1 per person), peeled and cut into thick julienne


3 Tbsp. butter

3 Tbsp flour

1 1/3 cup reserved water

1 cup milk

1/4 cup parley

Pinch of cayenne (optional)

Pinch of nutmeg

Salt and pepper to taste




1.    Cook the Kohlrabi for about 4-8 minutes in boiling salted water until al dente

2.    Drain, reserving water

3.    Melt butter in a medium pan over medium - medium high heat until just bubbling

4.    Add flour and whisk vigorously until it bubbles

5.    Add reserved water in small amounts, whisking vigorously after each addition

6.    Add milk in small amounts, whisking vigorously after each addition

7.    Add salt and pepper to taste

8.    Add parsley and nutmeg - keep whisking until thick

9.    Add pinch of cayenne if desired

10.  Spice and stir to taste

11.  Toss with Kohlrabi, taste and serve

Conversation with Michael Shuman

Post date: Tuesday, August 27, 2013 - 2:49pm


Brown University's Swearer Center for Public Service, the TRI-Lab at Brown, and the Rhode Island Food Policy Council invite you to a public conversation with community economist and co-op enthusiast Michael Shumanat on Sunday September 8th at Brown University from 4 to 6 p.m. Michael will discuss the ways a robust local food system can help fuel economic development in Rhode Island.

Michael Shuman is an economist, attorney, author and entrepreneur, and one of the world’s leading experts on community economics. He is the Director of Research and co-founder of Cutting Edge Capital, and is also the Director of Research & Economic Development for the Business Alliance for Local Living Economies. He is also the author of several books including Local Dollars, Local Sense: How to Move Your Money from Wall Street to Main Street and Achieve Real Prosperity and The Small Mart Revolution: How Local Businesses Are Beating the Global Competition


This event will be held at Brown University in Salomon Hall 001 at 69 Waterman Street, Providence.


Sauerkraut Fermentation Workshop and Ceramic Crock Studio Tour

Post date: Tuesday, August 27, 2013 - 2:15pm


Join us Saturday, September 21st from 2-4 pm for a Sauerkraut Fermentation Workshop with Peter Glantz and Ceramic Crock Studio Tour with Meredith Stern. Learn to make crunchy, tangy sauerkraut similar to what you'd get in Eastern Europe, a New York Deli, or Bubbies Brand--and take home your fresh, homemade pint at the end of the day. The workshop also includes a fermentation kit and handmade ceramic weight made by Meredith Stern.


There is a $10.00 materials fee for this workshop.

Registration is now open. This event is limited to 15 participants, so be sure to reserve your space! Click here to sign-up now.