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Meals Made With Local Foods
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When it comes to turning 60,000 pounds of donated produce into nutritious meals for our critically ill clients, Executive Chef Kevin Conner and his culinary team are up to the challenge.
Through our partnerships with local farms, purveyors, and food rescue groups, each growing season we receive fresh, in-season produce that remains unsold or left in the fields. Our chefs creatively incorporate lightly blemished - but still beautiful - produce into meals, soups, stocks, and sauces. "Thanks to these partnerships, we're able to increase access to fresh, local foods for our clients while supporting the local food community," says Chef Kevin.
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Sign Up For A CSA Share
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Cook with fresh, local food at home while supporting Community Servings. Check out our Community Supported Agriculture and Fisheries programs! Once again, we're partnering with Farmer Dave's to bring you seasonal vegetables and fruit and Cape Ann Fresh Catch to offer a variety of local, sustainable seafood each week.
It's not too late to learn more or sign up today
!
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Thursday's
until Oct. 19
October 10
October 26-28
October 30
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Farm to Fork Nutrition Education Class
at Community Servings
Save the Date:
Pie in the Sky 25th Anniversary
Kickoff Party
Save the Date: 5th annual
Food is Medicine Symposium
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Can't stand the heat? Volunteer in our kitchen! Summer shifts are now available, including Saturdays from 10AM-2PM.
Contact us to sign up.
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Bok Choy is loaded with vitamins A & C, making it a healthy side dish for your summer BBQs. It's also easy to flavor. We're a fan of this recipe's Asian-inspired flavors - ginger, garlic, and sesame oil.
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Why We're Lovin' Leafy Greens
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Leafy greens, like bok choy, are without a doubt some of the healthiest foods you can put on your plate. They're "nutrient dense" meaning, they offer a lot of nutritional benefits for very few calories! Greens are a great source of calcium, iron, folic acid, and fiber, as well as vitamins K, A, C, and E.
A tip from our dietitians: Greens should be used relatively quickly. Heartier varieties like kale and collard greens will last longer than lettuces. One great strategy to prolong the life of your greens and save time later in the week is to prep them as soon as you get them! Remove the stems, chop into pieces, and wrap loosely in paper towel to absorb any excess liquid. Place greens in a ziplock bag in the refrigerator. Be sure to label the bag so you'll know what's inside and don't wash greens until just before you use them.
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Thank You!
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Our Father's Day Red Sox Raffle raised $8,000!
Thanks to our generous sponsor, Citizens Bank,
100% of proceeds will go directly to providing more
than 2,600 medically tailored meals for our sick clients.
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To Aaron Cohen, EatBoston, and the restaurants
and breweries that participated in the 2017 Bacon
and Beer Festival in support of Community Servings,
Lovin' Spoonfuls, and the Red Sox Foundation.
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What's cooking in our kitchen this morning -
vegetable quiche! Juan sautéed broccoli, squash,
& onions before pouring the egg mixture into
the pre-baked shells. #behindthescenes
#chefsofinstagram #vegetarian #healthyeats
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Our fleet of delivery vans recently received a
much-needed makeover, thanks to a generous
donor. Keep your eyes peeled for our newly-
decaled vans as they're delivering made-from-
scratch meals to our neighbors in need!
Fun delivery fact: Our fleet of eight vans
covers
300 square miles throughout 20 cities
and
towns each week and we are constantly
reconfiguring
and optimizing delivery routes.
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