Brown Market Shares Program
Established 2006
College Hill Banner-1472.jpg

College Hill

College Hill Share

 

General Information

THE FALL SEASON IS UNDERWAY. CHECK BACK IN DECEMBER FOR SPRING SIGN-UPS!


Basic Produce Share

All participants must purchase at least one produce share. Each week, you will receive a diverse selection of local, sustainable produce. Each season we also include two or three specialty items, which may include 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 for a given week in each month:

 

October:
1 bag mixed salad greens
1 bunch leeks
1 bunch radishes
1 bunch bok choy
1 lb eggplant
1 butternut squash
4 apples

November:
1 lb onions
1 Ib carrots
1 lb broccoli
1 bunch kale
1 Ib red potatoes
1 bag herbs
1/2 pint husk cherries 

IMG_6569.jpg

Additional Shares

In addition to the basic produce share, you can choose to add additional shares of bread, eggs, mushrooms, 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 or every other week.

Yogurt: 16-oz of plain whole milk yogurt from Narragansett Creamery either weekly or biweekly. This season we will be offering the 32-oz container of plain whole milk yogurt from Sweet and Salty Farm 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. Weekly and biweekly options available.

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

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

 

IMG_6796.jpg

Bread

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.

Mushrooms

The mushroom share consists of one bag of mushrooms every other week from Rhode Island Mushroom Company. The mushrooms range from the common portobello and shiitake to the more exotic blue oyster and king trumpet. You can see all of the beautiful shrooms offered here. 

IMG_4841.jpg

Meat

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.

Sample CHICKEN/BEEF/PORK 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 package kielbasa & 1 package frankfurters (2 - 2.5 lbs total)
Week 7: 1 large whole chicken (4 - 4.5 lbs)
Week 9: 1 package stew beef & 1 package bacon (2 - 2.5 lbs total)

Sample CHICKEN/BEEF share:
Week 2: 1 large whole chicken (4 - 4.5 lbs)
Week 4: 2 packages ground beef (2 - 2.5 lbs total)
Week 6: 1 large whole chicken (4 - 4.5 lbs)
Week 8: 1 package stew beef & 1 package beef sausage (2 - 2.5 lbs total)
Week 10: 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.