General Information (Summer season)

Registration for the Summer 2017 season is now closed. Check back in late August to learn about registration for the Fall 2017 season. 

The summer share will run for ten weeks, from June 15th - August 17th. Pick-ups are every Thursday from 12-6pm at the Brown/RISD Hillel (80 Brown Street). For information on pricing and payment, please click here. The deadline to sign up for the summer share is Wednesday, June 7th 11:59 PM.

Basic Produce Share

All participants must purchase at least one produce share. Each week, you will receive a diverse selection of local, sustainable produce including items items such as cherry tomatoes, dandelion greens, snap peas, garlic scapes, and more! Each season we also include two or three specialty items – for example, tomato sauce, salsa, applesauce, pickles, or honey – all prepared by our farmers and local Providence makers with locally-sourced ingredients. Below are examples of a typical share:

1/2 Ib of peas
1 summer squash
1 lb cucumbers
1 bag assorted fresh herbs
1 bunch scallions
1 bunch swiss chard
1 bunch kale
1 lb sweet potatoes

1 box cherry tomatoes
1 ear corn
1 bag crimini mushrooms
1 lb bell peppers
1 leek
1 bag mixed greens
1 Japanese eggplant
1 lb plums/peaches

1 bunch arugula
1 Ib strawberries
1 Ib shallots
1 Ib green beens
1 Ib carrots
1 bunch basil
1 Ib broccoli
3-4 apples

Additional Shares

In addition to the basic produce share, you can choose to add additional shares of bread, eggs, dairy (yogurt, cheese, and/or milk), and/or meat. These shares are optional and are not included in the price of the basic produce share.

Eggs & Dairy (Yogurt, Cheese, Milk)

Eggs: One dozen free-range eggs from Pat's Pastured each week.

Yogurt: 16-oz of plain whole milk yogurt from Narragansett Creamery. This season we will also be offering the 32-oz container of plain whole milk yogurt from Sweet and Salty Farm for pick up every other week. 

Cheese: 8-oz of cheese per week from our selection of Narragansett Creamery cheeses. Options typically include Atwell's Gold, Feta, Mozzarella, Queso Blanco, Pirate's Spread, Angelito Spread, and Ricotta. You can find descriptions of these unique cheeses here. All cheeses are simply made with local milk, kind bacteria, vegetable-based rennet, and salt. Dairy farmers pledge not to use growth hormones.

Milk: One half-gallon carton of milk from Rhody Fresh. Select a preference of  skim, 1%, 2%, or whole milk for the season!

Full Dairy Share: If you purchase at least one of each item included in the Egg & Dairy Additional Share (eggs, yogurt, cheese, and milk), you will receive a $10 discount.


The bread share consists of one loaf of bread per week from Seven Stars Bakery. Options include: baguette, seeded baguette, durum, country, multigrain, Vermont cheddar cheese, and olive bread. You can find descriptions of these bread types here.


The Meat Share consists of five weeks of chicken, beef, and pork or five weeks of just chicken and beef, distributed every other week at pick-up. The cut of the meat will vary each week, but seasons often include whole chickens, various types of sausage, chicken breast or legs, ground beef, and ground pork.

Week 1: 1 large whole chicken (4 - 4.5 lbs)
Week 3: 2 packages ground beef (2 - 2.5 lbs total)
Week 5: 1 package kielbasa and 1 package frankfurters (2 - 2.5 lbs total)
Week 7: 1 large whole chicken (4 - 4.5 lbs)
Week 9: 1 package stew beef and 1 package bacon
(2 - 2.5 lbs total)

Sample CHICKEN/BEEF share:
Week 1: 1 large whole chicken (4 - 4.5 lbs)
Week 3: 2 packages ground beef (2 - 2.5 lbs total)
Week 5: 1 large whole chicken (4 - 4.5 lbs)
Week 7: 1 package stew beef and 1 package beef sausage (2 - 2.5 lbs total)
Week 9: 1 large whole chicken (4 - 4.5 lbs)

Our meat is sourced from Pat's Pastured farm, in East Greenwich, RI. In the words of Pat, "Pat’s Pastured provides the highest quality pasture-raised and grass-fed meats. Our goal is to provide our livestock with a life that allows them to express their natural instincts fully in a pasture environment. That means that our pigs get to root, run and play; our chickens get to peck, scratch and crow; our turkeys goggle and strut; and our cows and lambs eat grass outside, NOT corn in confinement." For more information on Pat's farming practices, visit his website here.