General Information
First Market Day on September 25th
Last Market Day on December 4th
No Market Day on Novermber 27th (Thanksgiving)
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. You can also check out past weeks’ shares in our Instagram highlights!
February/March:
1 purple kohlrabi
1 box assorted salad greens
1/3 lb shallots
1 lb yukon gold potatoes
1 lb mixed daikon radishes
1 lb rainbow carrots
1 8oz arugula pesto
April:
1 bag ramps
1 lb parsnips
1 clamshell of fiddleheads
1 bunch sweet baby kale
1 lb baby red potatoes
1 bunch chives
2 evercrisp apples
Half Produce Share
We are now offering the option of a half produce share! This opportunity allows those 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 shareholders include more fresh and local veggies in their diets. Half-share holders will receive four preselected produce items from the full weekly share.
Sample Half Share (Spring 25):
1 bunch basil 1lb golden beets 1 lb cluster tomatoes 1 lb red potatoes
Additional Shares
In addition to the basic produce share or half share, you can choose to add additional shares of bread, mushrooms, dairy (yogurt, cheese, and/or milk), meat, and/or coffee. These shares are optional and are not included in the price of the basic produce share.
Eggs & Dairy (Yogurt, Cheese, Milk)
Eggs: Due to the nationwide bird flu outbreak and resultant egg shortages, we are most likely unable to to provide eggs from Pat’s Pastured as we have in past seasons. If this changes, we’ll let you know.
Yogurt: 16-oz of whole milk yogurt from Narragansett Creamery biweekly. We are only offering vanilla yogurt this season.
Cheese: 8-oz of cheese per week from our selection of Narragansett Creamery and Wright’s Dairy Farm cheeses. Options typically include Atwell's Gold, Feta, Mozzarella, Queso Blanco, Pirate's Spread, Angelito Spread, Ricotta, Cheddar, and Cheese Curds. You can find descriptions of these unique cheeses here and 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 Wright’s Dairy Farm . Select a preference of skim, 2%, or whole milk for the season! Weekly and biweekly options available.
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.
Meat
The Meat Share consists of five weeks of 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, and ground beef. We no longer offer pork in our meat shares.
Sample CHICKEN/BEEF share (roughly 2.5-3 lbs per week):
Week 2: Chicken Drumsticks & Chorizo Chicken Sausage
Week 4: Ground Beef & Denver Steak
Week 6: Chicken Thighs & Sweet Italian Sausage
Week 8: Ground Beef Patties, Korean Meatballs & Beef Snack Sticks
Week 10: Chicken Wings & Chicken Breast
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.