News & Blog

CSA MYSTERIES: KALE

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:

African Stew by Chefs Norbert & Lara of My Chef Lara

Squash and Kale Stew by Chef Deb Fernandez of Home Star Cuisine

 

This month's assignment:

KALE

Dark, Leafy and Fabulous!How I learned to like Kale.

by Lara Mortiz

Okay, I admit it. I had to work at liking Kale. I really wanted to like it because it is so nutritious but the bitter taste just kept me away. So I hatched a plot to start hiding it in my food and slowly get used to it. Now I actually eat Kale chips but I do stop short of eating it raw.

Preparing Kale is easy. You fold the leaf in half and just cut the leaf away from the stem. Then, for those of you just starting to try to love Kale, cut it in very small strips. There are many ways to get the benefits of Kale without loving it. Soups are one of the best way to do that.  One of my favorite soups that involves Kale is African Stew. You will love this soup even though it has kale in it and who knows, you may grow to like Kale over time just like me!

 

 

African Stew

Peanut butter makes a wonderful, creamy sauce for this nutrition-packed stew that is likely to become a family favorite. Season the stew with a dash of hot pepper sauce, fiery chipotle sauce, or Vietnamese chili sauce.

Serves 4.

INGREDIENTS

4 cups vegetable stock or water

1 onion, chopped

2 cups yams or sweet potatoes, peeled and diced

14 oz chickpeas

1 cup brown rice

1/4 tsp salt

1/4 cup peanut butter

2 cups kale, chopped

2 Tbs lemon juice

1/2 tsp black pepper

1 Tbs tamari or Bragg Liquid Aminos

 

INSTRUCTIONS

1. Heat 2 tbsp of the stock in a large pot. Add the onion and sauté over medium heat for 5 minutes, adding more stock if necessary.

2. Add the remaining stock, yams, chickpeas, rice, and salt; simmer for 45 minutes.

3. In a small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the kale and cook for 5 minutes.

4.Stir in the lemon juice, pepper, and tamari; add chili sauce to taste.

 

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Proposed Bylaws Changes for Member Vote

 

I) Change to 2.1 Eligibility and Admission:

Summary of changes:
  • Giving council power to determine limit on number of shares one owner may purchase (change recommended by lawyer)
  • Language change to remove “stock purchase requirement” to clarify.
  • Price change for Organizational Shares, enabling Urban to sell shares to organizations at a higher price than individuals, with the price to be determined by the council.
Proposed Version (changes underlined; underlining will not be included in by laws):

Section 2.1 - Eligibility and admission.  Ownership in the Co-op shall be voluntary and open to any household or organization whose intent is to use the services of the Co-op and to accept the responsibilities of ownership.  Applicants will be admitted to ownership upon submitting required information and purchasing or subscribing to purchase one or more shares as determined by the Council, at a price determined by the Council.  The share price requirement for low-income households shall be one-half of the amount otherwise due, and the payment option for such households shall be extended beyond that otherwise available. The share price requirement for organizational owners shall be equal to or greater than the amount otherwise due, but not to exceed 400%.  Household owners shall be in the name of an individual as the primary owner, and organizational owners shall designate an authorized representative.  Household owners consisting of three or more adults shall pay a fee of ten dollars per year for each of such three or more adults.  On or before admission, each owner shall be provided a copy of these bylaws, including the appended explanation of patronage dividends.  Subscribers shall be considered owners for all purposes.  In case of doubtful eligibility, ownership shall be subject to approval by the Council at any time within six months after the date of application.

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Annual Member Meeting November 17th

 

URBAN GREENS FOOD CO-OP ANNUAL MEMBER MEETING

Date: Sunday, NOVEMBER 17th.

Time: 5:30 - 8:00 PM

LOCATION: The Bell Street Chapel

Click Here for Directions and Parking Info

Featuring:

Vendor Fair including:

Equal Exchange, Dell Orto Extra Virgin Olive Oil, Cabot Co-op Cheese, local produce and More!

Member Pie Contest with Local Food Judges:

David Dadekian of East Drink RI

Chef Maria of El Rancho Grande

Kate Jennings of Farmstead

Co-op Updates from the Cooperative Council and Project Manager

Council Elections 

Official Voting Business

Click Here For Full ByLaws proposed changes

and of course

Member Potluck!

 

Members check your mail box for the official invitation in the coming weeks.  If you have moved in the past year or did not recieve an invitation via post last year please update your mailing address.  The meeitng is open to all.  Please bring a friend.  You can sign up for member ship at  the door. 

Stay tuned for more details!

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Freezer Demo

Join us:

Demo: How to Freeze Local Produce for Summer Freshness All Year Round

Saturday October 19th

@ the Westfield Lofts Community Room

230 Dexter Street, Providence, RI

2 PM

Click here to register.

Limited to 25 Participants.

How to Freeze Local Produce for Summer Freshness All Year Round.
Hosted by Chef Lara Mortiz of My Chef Lara 
and Chef Deb Fernandez of Home Star Cuisine, LLC

This Class will teach the proper way to safely freeze food, avoid freezer burn and store food for the long term. According to the USDA freezing fresh foods is the best way to preserve food for long periods of time while retaining nutrients. Freezing food is also an inexpensive way to preserve food that does not require any special equipment. This class is designed to help participants stretch their food dollars and eat healthier food. The class will empower participants to buy food when it is inexpensive and fresh; and have it available in their kitchens' freezers all year long.

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Where to Find Us in October

Please join us at the following events as we work to get the word out about Urban Greens!

 

 

THURSDAY OCTOBER 10th  3:30 PM - 7:00 Armory Farmers Market - Dexter Training Field

SATURDAY OCTOBER 12th  9am - Noon PAWTUXET FARMERS MARKET in Cranston

TUESDAY OCTOBER 15th 3PM - 6PM Kennedy Plaza Farmers Market

FRIDAY OCTOBER 18th 8AM - 3PM Creating Senior-Friendly Communities Confrence, Senior Agenda Coalition of RI, Crowne Plaza, Warwick, RI

SATURDAY OCTOBER 19th   8:30am - Noon Hope Street Farmers Market  - Lippit park

SATURDAY OCTOBER 19th   10:00 AM - 2:00 PM Fiddle Heads Co-op, CT

WEDNESDAY OCTOBER 23th 3PM -6PM Hope Street Farmers Market - Lippit park

THURSDAY OCTOBER 24th  12:00 - 2:00 Food Day Celebration Farmers Market, UNFI Headquarters, Providence, RI 

THURSDAY OCTOBER 24th  3:30 PM - 7:00 Armory Farmers Market - Dexter Training Field

 

 

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