News & Blog

Urban Greens Food Co-op Members

We would like to thank the following members for joining Urban Greens and providing the Providence community with a healthy, affordable, local and organic food source.

 

Rachel Abatecola

Sandra Ackerman

Christopher Ackley

Hillary C. Adams

Heather Adels

Lorne Adrain

Christopher Ahlemeyer

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10/23 DIY Non-Toxic Cleaners Demo!

Member Made Demo: 
DIY Non-Toxic Cleaners Demo!

Hosted by The PVD Lady Project, 
Lead by Urban Greens Food Co-op and Simply Non-Toxic 


Clean your home safely and cheaply.
Our first collaborative demo is with the PVD Lady Project on DIY Non-Toxic Cleaners.
 

Register Here.

Urban Greens Food Co-op Project Manager Delia Kovac will lead the workshop with assistance from Kerri Esselman from the Simply Toxic Free MeetUp Group. In this DIY demo Delia Kovac will share her easy recipes for simple, safe cleaners for everyday use. Participants will learn how to keep their homes clean and fresh, without toxic chemicals for a fraction of the cost of commercial cleaners. Kovac will share a recipe for an all purpose cleaner, and how to use common pantry items to clean your whole house. Kerri Esselman will present on the dangers and costs of toxic cleaners in household environments.

DIY Non-Toxic Cleaners Demo!
10/23 6 - 8PM
Lady Project HQ at BatchHaus
171 Chestnut Street, 2nd Floor 
Providence, RI 02906

Space is limited to 20 people. Registration Required.
Cost: $10.00 fee
includes a spray bottle of all -purpose cleaner.

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10/ 26 Member Made Demo: Hot Sauce II

Member Made Demo: Sunday October 26th

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October Local Food Recipe: Sauerkraut

Kielbasa with Spiced Sauerkraut

 

I admit that sauerkraut isn't my favorite food in the world.  I didn't grow up with it and I didn't even try it until I was well into my twenties.  But I have acquired a taste for it in certain preparations.  It is a traditional way to preserve cabbages in a part of Europe that excels in the quality and variety of its sausages.  So it isn't surprising that the two things are often served together.

I got this recipe from Bon Appetit magazine many years ago and it is a good cool weather supper that I serve with a dark rye bread and good beer.  I hope that if you, like me, are a bit leery of sauerkraut this will win you over.

 

Kielbasa with Spiced Sauerkraut

Serves 4

• 1 large onion, diced 

• 1 16-ounce can sauerkraut 

• 1 cup dry white wine 

• 2 bay leaves 

• 1/2 teaspoon caraway seeds 

• 6 peppercorns 

• 1 pound Kielbasa sausage, sliced 

Combine onion, sauerkraut, wine, bay leaves, caraway seeds and peppercorns in heavy large saucepan. Cover and simmer mixture 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve. 

 

 

Chef Deb Fernandez

Home Star Cuisine, LLC

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Sauerkraut is one of those things that is very polarizing. People either love it or hate it.  I am definitely in the love camp.  It reminds me of slow cooked meals that make the house smell fabulous, of days turning colder and warm and soothing comfort food.   That could be due to my German genes and definitely from growing up in a German household.

Sauerkraut is cabbage that has been fermented in salt over a long period of time. That is it…salt and cabbage and time are the only ingredients.  When cooking with it you can decrease the sour taste by rinsing it well under water but, if you are like me, and you enjoy the sour taste then leave it as it comes. 

The acid in Sauerkraut makes it perfect to braise meat in since the acid breaks down the ligaments in tougher pieces of meat and the flavor brings complexity to the dishes with remarkably few ingredients. So today I will give you instructions on how to make Sauerkraut if you so desire and also how to use it.  

Welcome fall and welcome Sauerkraut!

Your Chef, Lara

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September Local Recipe: Bok Choy

Bok Choy, the mild-mannered cabbage

 

Well, okay, bok choy isn't exactly a cabbage, but it is in the cabbage family, and it has many of the health benefits of the other members.  It is a powerhouse of vitamins A and C and it is a versatile vegetable that is popular in Chinese stir fries.

In spite of its name, bok choy can be used for non-Chinese preparations (I use it in bean soups sometimes in the winter but that recipe didn't seem as suited to September; it's more of a cold weather dish).  I like to stir fry but I don't always use the traditional Asian seasonings when I do.   You'll notice that the recipe below doesn't start with the usual trinity of garlic, ginger, and scallions.  Because the basil and cilantro in my garden are beginning to come to an end and I wanted to include them in this dish before they go away for the season so I flavored this dish with a good handful of them.  And to round out and brighten those flavors (and bring it to a little more Thai-inspired flavor profile) I added just a touch of spearmint.  But if you wanted to make this taste more Italian and serve it over pasta, you could leave out the cilantro and mint and add a judicious amount of oregano.  You could even add a couple of fresh wedges of tomato into the mix and a splash of white wine at the end.

Hidden in this recipe is a little bonus: in it I use a technique that I learned for dealing with one of the harder vegetables to stir fry, carrots.  I love to put carrots in the mix but I never could get them soft enough for my tastes (I don't like them crunchy) in the dry high heat of the wok.  So what I do now is I put them in a bowl once I've cut them, cover them with a plate, and microwave them for 3 minutes.  They steam a bit and they come out firm but not crunchy and cook to perfection with the rest of the vegetables.

So you can see that stir frying is a versatile cooking method and doesn't necessarily have to take on Asian flavors (though I love them and certainly use them sometimes).  I hope you enjoy this recipe and that it inspires you to create your own stir-fry dishes using whatever you might have on hand.

 

 

Bok Choy is technically a Chinese cabbage but it has a light, sweet flavor, crisp texture and fabulous nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories. This vegetable is often used in stir fry (see recipe below) but is versatile enough to be used even in fancy dishes (see other recipe below). 

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