SIGN UP FOR A SUMMER SHARE



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The summer share will run for ten weeks, from June 13th to August 15th. ​Distribution will take place from 12pm to 6pm every Thursday at the Brown/RISD Hillel (80 Brown Street). ​

The summer share is fresh, colorful, and delicious; you will receive items such as zucchini, tomatoes, green beans, peaches, and more. Each season we also include two or three specialty items - which may include granola, tomato sauce, salsa, applesauce, pickles, or honey - prepared by our farmers and local Providence businesses. ​

Here is a sample summer share:​

Spring Week 9: Recipes



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Button Mushrooms à la Crème
Uses: button mushrooms
You will also need: butter, lemon zest, lemon juice, tarragon, creme fraiche, parsley, and chives (or try scallions in place of chives)
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Spotlight: Mustard Greens



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The vibrant, pink stems on mustard greens are such a beautiful sign of spring.



Spotlight: Button Mushrooms



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Button mushrooms, recognizable as the small white or brown mushrooms found in supermarkets, were popularized for their mild but delicious, creamy, unique flavor.

Apply to BOLT



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BOLT (Brown Outdoor Leadership Training) Fall 2013 participant applications are now available! Applications are due FRIDAY, APRIL 19TH at 11:50PM. First-year, transfer, and RUE students are encouraged to apply.
The Brown Outdoor Leadership Training program is designed to foster the exploration and practice of leadership while establishing a community of support for sophomore and new transfer students.

Week 8: Recipes



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Savory

Farro Beet Salad
Uses: beets, onions (add collards in place of beet greens)
You will also need: garlic, olive oil, farro, additional veg of your choice
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Job Opportunity: Community Health/Garden Organizer



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Job Title: Community Health/Garden Organizer
Organization: Thundermist Health Center
Location: 186 Providence Street, West Warwick, RI
Salary: undisclosed
Start Date: As soon as possible, Summer, Permanent

Job Description:
Thundermist Health Center is looking for a 20-30/hr per week seasonal employee to work from now through about October. This position requires skills in maintaining a community garden, participation in community wellness and a community farmers market.

Spotlight: Braising Greens



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About
Braising greens are thick, dark, leafy greens, typically grown in winter. While they can be eaten raw, most braising greens are best enjoyed cooked (as the name suggests, read: sauté them), as cooking softens the flavor and texture. This class of greens includes collard greens, kale, Swiss chard, mustard greens, Asian greens (bok choy, yukina savoy, tsoi-sim, etc.) and any other edible veggie tops (e.g. beet greens, sweet potato greens, turnip greens, kohlrabi greens, etc.).
"Mom always told you to eat your greens." [source]

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