News & Blog

Food & Water Watch Healthy Farms, Healthy Families Campaign in RI

Every year, 2 million people contract antibiotic resistant infections.  Right now, 80% of antibiotics in the US are used on factory farms, primarily to make animals grow faster and to compensate for filthy conditions. This is not how our antibiotics should be used. Low doses of drugs only kill some of the bacteria, leaving behind the stronger bugs, and when humans get sick, these antibiotics may no longer work to make us better. Unless we rein in the rampant use of antibiotics on factory farms, the medicines we rely on won’t work when we really need them.

Food and Water Watch is launching a nationwide effort right here in Providence, to pass local resolutions showing Congress and Senator Sheldon Whitehouse that the people want action to ban the overuse of antibiotics on factory farms. They need your help! RSVP here to join the campaign, or learn more on Facebook or at

Check out the infographic below for more information:

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Host a Homemade Yogurt and Granola Workshop

Looking to make delicious treats and new friends for the new year? Learn to make homemade yogurt and granola with Urban Greens!

New for 2014 we are curating a food skill-share series in members' homes. Invite a group of your pals to your house learn a new food skill in a workshop with an Urban Greens representative. Make something healthy and delicious and get an Urban Greens update. Contact Delia to book a workshop! 


Got a Food skill to share? Please contact us.

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Early Spring 2014 New Member Drawings

New members, and Current members eligible for prizes from local businesses!

Local businesses are showing their support for Urban Greens Food Co-op by donating gift certificates for a prize drawing. We are having a huge serge of membership. We currently have over 550 shares sold.

Reaching 600 members will allow Urban Greens Food Co-op keep that momentum growing.  

We are very grateful for the generosity of the local business community. There are three ways to be entered into the raffle:

  1. Become a member. New members who sign-up and make their first installment payment or pay for their entire share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing. Join Online.
  2. Make a payment on an existing membership. Any current member owners with an existing balance who makes a payment of 40 dollars for a full share or 10 dollars for a low-income share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing. 
  3. Refer a Friend. Any Member who refers a friend to become a member between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.

Join now, and you'll stay entered in our future raffles until you win!

Here are some highlights of donated raffle items.

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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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