Sign ups for the spring 2019 season are now closed
The spring share will run for ten weeks, from February 14th to April 25th, excluding the week of spring break (March 28th). Payments must be submitted by Tuesday February 12th. Payments can be made in person on February 7th and 12th from 4pm-7pm in Page-Robinson Hall (previously J. Walter Wilson). Shares can be cancelled before February 23.
If you have any questions or concerns please e-mail firstname.lastname@example.org
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:
1 bunch kale
1 lb sweet potatoes
1 bunch leeks
1 delicata squash
1 lb turnip
1 bunch collard greens
1 bunch radishes
1 lb onions
1 lb rhubarb
1 bunch swiss chard
1 lb potatoes
1 lb broccoli
1 bag pea greens
Half Produce Share
We are now offering the option of a half produce share to undergraduate students. This opportunity allows students who may have a limited ability to cook, or are only cooking for one, to take home a more manageable share of produce each week. We hope that this will help students to include more fresh and local veggies in their diets. Half-share holders will receive four preselected produce items from the full weekly share — please see the basic produce share above for examples of what these produce items might be.
In addition to the basic produce share or half 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.
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.