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Featuring: April is National Garlic Month!, How to Roast Garlic, Southwestern
Chopped Salad with Cilantro Lime Dressing, How to Cut Fresh Corn Kernels
Off of the Cob, How to Core a Pineapple
Featuring: Fresh Food Share Cooking Parties, Fall Vegetable Salad, Fresh
Food Share is expanding to Pontiac!, Fresh Food Share Tips & Quips: Banana
Deep Freeze, Cabbage Salad & Celery Soup Recipes, Citrus Vinaigrette
Featuring: Heart Healthy Produce, Fresh Food Share Tips & Quips: Improving
Heart Health, Curried Carrot Soup & Beet Brownie Recipes, Homemade
Featuring: Produce of the Month: Apples, Baked Apple Pancakes & Chipotle
Turkey Chili with Apples Recipes, Fresh Food Share Tips & Quips: Sunchokes,
Sunchoke Recipes, Simple Guacamole Recipe
Featuring: Winter Solstice, We love our Volunteers and Site Coordinators!,
Veggie of the Month: Broccoli, Holiday Eating: Handling Your Leftovers,
Purple Viking Potatoes, Broccoli & Dill Dip Recipes
Featuring: Celebrating the Thanksgiving Holiday, Veggie of the Month:
Cabbage, Eating Healthy Through the Holidays, FFS Tips & Quips: Turkey
Safety, Cabbage & Cranberry Sauce Recipes
Featuring: Health Benefits of Unprocessed Foods, Veggie of the Month:
Pumpkin, The Unprocessed Budget Pantry, FFS Tips & Quips: Essential
Pumpkin Carving Preparations, Pumpkin Recipes
Featuring: October Unprocessed, Veggie of the Month: Tomatoes, The
Benefits of Freezer Cooking, FFS Tips & Quips: Fantastic Freeze-ables
FAQ, Tomato Recipes
Featuring: Quite the weather we’ve been having, Veggie of the Month: Melons, Melons, Melons, Eat Better, Eat Together! Ways to make eating
together fun, Tips & Quips: An Ode to the Bag Lunch
Featuring: Community in Season, Veggie of the Month: Cucumbers How to
Read a Food Label Easily, Tzatziki Sauce, Tips & Quips: Resourceful
Featuring: Meet Up and Eat Up: Free Meals for Kids, Veggie of the Month:
Celery, A Breakdown on Protein, Tips & Quips: Grill Techniques
Featuring: Double Up Food Bucks, MyPlate Nutrition Information,
White, Tan & Brown Fruits & Vegetables, Tips & Quips: Knife Techniques
Featuring: National Volunteer Appreciation Month, Greens, greens, greens!,
The “skinny” on fats, Tips & Quips: Your Guide to Greens
Featuring: Spring is Here, Follow the Yellow Produce Road to good health,
A History of Food Guides, Tips & Quips: Knife Safety
Featuring: February is American Heart Month, Red Produce: Get Caught Red
Handed, Shop Healthy – On a Budget, Tips & Quips: Citrus Edition
Featuring: Year in Review: 2013, Featured Produce of the Month: Carrots,
Learn how to make Vegetable Stock, Healthy New Year’s Resolutions
Fresh Food Share has a twitter account and a facebook page. We use both to provide tips for prep and storage of box items, pictures from packing days, and other up to date happenings from the program. Follow the links to like and/or follow us!
Farm-to-Fork tours are designed to educate individuals and groups about food access issues in Detroit and to highlight ways local community members and organizations are addressing these issues. Each Farm-to-Fork tour is unique, but they all highlight the following essential elements: food access and hunger relief efforts, local food production at urban farms and gardens, farmers’ markets, and local food-based businesses, including restaurants.
If you are interested in scheduling a Farm-to-Fork tour for your group please contact Kido Pielack at the Greening of Detroit at 313.237.8733 or at firstname.lastname@example.org.
To be scheduled.
If you are a chef and are interested in volunteering your time by leading a cooking class or cooking demonstration please contact FreshFoodShare@gcfb.org or 313.550.8034.
Send us your favorite recipe.
Tell a friend about this page by sending them a link to it!