Fresh Food Share, Green Ribbon Collaborative Header

You must enable cookies for this web site to function properly.

News and Events


Newsletters

2015

April

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

March

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

February

Featuring: Heart Healthy Produce, Fresh Food Share Tips & Quips: Improving
Heart Health, Curried Carrot Soup & Beet Brownie Recipes, Homemade
Ranch Dressing

January

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

2014

December

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

November

Featuring: Celebrating the Thanksgiving Holiday, Veggie of the Month:
Cabbage, Eating Healthy Through the Holidays, FFS Tips & Quips: Turkey
Safety, Cabbage & Cranberry Sauce Recipes

October

Featuring: Health Benefits of Unprocessed Foods, Veggie of the Month:
Pumpkin, The Unprocessed Budget Pantry, FFS Tips & Quips: Essential
Pumpkin Carving Preparations, Pumpkin Recipes

September

Featuring: October Unprocessed, Veggie of the Month: Tomatoes, The
Benefits of Freezer Cooking, FFS Tips & Quips: Fantastic Freeze-ables
FAQ, Tomato Recipes

August

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

July

Featuring: Community in Season, Veggie of the Month: Cucumbers How to 
Read a Food Label Easily, Tzatziki Sauce, Tips & Quips: Resourceful
Cucumbers 

June

Featuring: Meet Up and Eat Up: Free Meals for Kids, Veggie of the Month: 
Celery, A Breakdown on Protein, Tips & Quips: Grill Techniques 

May

Featuring: Double Up Food Bucks, MyPlate Nutrition Information,
White, Tan & Brown Fruits & Vegetables, Tips & Quips: Knife Techniques 

April

Featuring: National Volunteer Appreciation Month, Greens, greens, greens!,
The “skinny” on fats, Tips & Quips: Your Guide to Greens 

March

Featuring: Spring is Here, Follow the Yellow Produce Road to good health,
A History of Food Guides, Tips & Quips: Knife Safety 

February

Featuring: February is American Heart Month, Red Produce: Get Caught Red
Handed, Shop Healthy – On a Budget, Tips & Quips: Citrus Edition 

January

Featuring: Year in Review: 2013, Featured Produce of the Month: Carrots,
Learn how to make Vegetable Stock, Healthy New Year’s Resolutions 


Site Coordinator Resources

Order Form

Order Form-Supplemental

Site Poster - Friday Delivery

Site Poster  Thursday Delivery

Program Brochure

 


Follow Fresh Food Share

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!

Logo - Twitter Logo - Facebook


What's in Season

Download the Michigan Farm Fresh Produce Availability Calendar PDF


Farm-to-Fork Tours

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 kidokale@yahoo.com.


Cooking Classes

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.