Thanks to everyone who attended our Grand Opening events!  We couldn‘t have asked for a better way to celebrate our 90th Anniversary!  We were proud to see our family business profiled in an article that appeared in the Cranston Herald and Warwick Beacon. We also had articles on how farms can help you eat healthy and the sweeter side of family business from local bloggers!

Our Grand Opening events began with a celebration attended by press, social media, and local dignitaries. Jonathan Confreda (4th generation), a junior at Bishop Hendricken High School in Warwick, RI, opened the festivities with a speech about the Confreda family’s history, proudly displaying a Citation from Lincoln Chafee, Governor of Rhode Island. He then introduced his father, Vinny, (3rd generation), who currently runs the farm. Vinny accepted a Citation from Mayor Allan Fung of Cranston. Mayor Fung congratulated the Confreda family, noting our commitment to preserving open space and educating local youth through our long history of farming. “I thank you from the bottom of my heart for your commitment…you have brought a whole new level to the experience of family farming for this community,” Mayor Fung said.

Mayor Scott Avedisian of Warwick praised the Confreda family’s spirit, as well as our efforts to preserve open space, citing Betty Confreda Smith’s involvement in the local committees and the Confreda holdings in Warwick, saying,  “It’s not just about business, it’s about giving back to the community.”  We also received congratulations from Larry DiBoni, Cranston Economic Director.

More representatives from farming support organizations spoke during the program. Janet Coit, Director of the Rhode Island Department of Environmental Management, recognized the Confreda family’s “remarkable accomplishment” as “a leader in the field, a shining example of protecting farmland,” and reminding us all to be aware of upcoming ballot decisions concerning “additional funding so critical to farmers to expand their farms and provide jobs.”  

Al Bettencourt , Executive Director of the RI Farm Bureau, noted that Confreda’s is the largest such farm in Rhode Island, though he pointed out that his own farm still beat us out by age: “We’ve got 170 years,” to which Vinny laughingly replied, “We’re catching up!” Paul Brule, Executive Director of FSA, spoke directly to the younger generation: “You boys have some big shoes to fill!” and Hannah Mellion from FarmFresh RI noted Confreda Farms’ commitment to local produce and its connection to health, especially our longstanding involvement in the Farm to School program.

Phou Vongkhamdy, State Conservationist from USDA, called on farmers to continue caring for the land through conservation, thanking the Confreda family for our efforts: “We are so grateful to farmers for implementing measures that will protect the soil and the land for years to come. Leading by example, they show us that if you take care of the land, it will take care of you.” Lynn Weaver, Vice President of Farm Credit East, also mentioned the Confredas’ commitment to conservation as he congratulated the family on 90 years of farming.
           
Following the speaking program, attendees enjoyed samples of Confreda’s menu offerings including our famous pies; gourmet coffee; new pastries, sandwiches, and salads made with Confreda’s fresh produce (new menu items have been concocted by chefs at Bacaro Providence); and gelato. The celebration continued throughout the weekend with free samples, cooking demonstrations, and door prizes for Confreda customers. With new menu items and more coming up, it’s sure to be a wonderful season at Confreda Greenhouses & Farms!

Celebrating the Confreda family’s 90th year in farming!

Our Farmers Market has officially opened for the season.

Vinny Bucks are here again! You can earn 1 Vinny Buck for every $10 you spend at the Garden Center, then redeem them for up to 50% of your purchase during Vinny Bucks Week in July (July 13-22).  We always bring in fresh stock for Vinny Bucks week, so you’ll get high quality plants and gardening supplies at an amazing discount. With Vinny Bucks, you can invest in plants and gardening supplies throughout the season, then get all the plants on your wish list just when summer’s bounty is at its peak. Start earning Vinny Bucks on all your Garden Center purchases, stop by today!

Every year, we add something new and exciting to our Farmers Market, and this season is going to knock your socks off! Confreda’s expanded café has a new gourmet menu featuring farm-fresh produce. We have teamed up with Bacaro in Providence to create an array of mouthwatering sandwiches, salads, soups, and light entrées for lunch. The pastry chef at Bacaro will also be working directly with us to concoct all kinds of fresh-baked treats for breakfast, desserts, and snacks. Of course, all these delicious new café items will feature fresh, in-season produce from the fields here at Confreda Greenhouses & Farms. Many Bacaro patrons have enjoyed Confreda’s produce in their restaurant cuisine over the years, and with this partnership, we’re bringing Bacaro to you!

Servings:  4

Ingredients:

1 sm butternut squash, peeled and ½” diced

1 T extra virgin olive oil

Sea salt and ground black pepper

½ c apple cider

2 T cider vinegar

2 T minced shallots

1 T maple syrup

2 tsp Dijon mustard

¼ c extra virgin olive oil

4 ozs baby arugula or mixed baby greens

½ c pecans halves, toasted

¼ c dried cranberries

½ c. gorgonzola or bleu cheese

Directions:

1. In a sauté pan, heat the oil and add diced butternut in a even layer. (Do not crowd. We don’t want to steam the squash. Do in 2 batches if necessary).
2. Turn heat to medium and allow to cook for 5 mins before moving them. Start stirring or tossing the squash when the edges start to caramelize a little. When squash is tender remove to a plate. (repeat if necessary)
3. Meanwhile, combine the apple cider, vinegar, shallots, syrup and Dijon mustard in a small bowl and whisk to combine. Slowly drizzle in the oil to emulsify.
4. Place the greens in a bowl or on a platter and top with squash, pecans, cranberries and the gorgonzola.
5. Drizzle just enough vinaigrette over the salad to moisten the greens.

*Recipe courtesy World’s Fare Chef, LLC 2011

Servings: 8 meal size

Ingredients:

3 lbs butternut squash, halved lengthwise and seeded

2 lbs Granny Smith apples, peeled, cored and quartered

2 lg onions, peeled, cubed

4 garlic cloves

2 ½ c chicken broth

1 c orange juice, fresh

2 tsp orange zest

2 tsp curry powder

½ tsp cardamom

1 tsp sea salt

½ tsp black pepper, fresh ground

1 c milk

1 c yogurt

8 sage leaves, fresh maple syrup

Directions:

1. Preheat oven to 425 degrees F. Line a sheet tray with foil and cooking spray
2. Place squash, cut side down on tray and place in oven.
3. In a large bowl, combine apples, onion and garlic with a little olive oil, salt and pepper. Toss to coat.
4. After squash has roasted for 10 mins, add the apple mixture to pan and continue to cook for 30-40 mins longer.
5. Remove when squash is tender. Allow to cool a little.
6. In a soup pot, sweat onions and garlic until onions are translucent.
7. Scoop out butternut flesh into pot and add remaining ingredients except milk and yogurt. Bring to a simmer for 10 mins. Turn off heat and add milk and yogurt.
8. Using a blender, blend soup until smooth (If soup is hot, be careful. Do not fill blender jar more than 3/4 to allow for heat expansion when blending).
9. To serve, ladle soup into individual soup bowls and garnish with sage and drizzle with maple syrup.

*Recipe courtesy World’s Fare Chef, LLC 2011

Peanut Butter Hummus

Something delicious and nutritious to put in the school lunch box! It goes great with sliced vegetables like our native zucchini and summer squash.

Servings: 10 snack size

Ingredients:

1 ½ c chickpeas, canned; rinsed & drained

2 T extra virgin olive oil

½ tsp sea salt

2 garlic cloves, peeled & crushed

½ c peanut butter

coconut water, unflavored

3 T lemon juice, fresh

Directions:

1. In the bowl of a food processor, place garlic and chickpeas. Pulse to chop.
2. Add salt and peanut butter.
3. With machine running, add oil and lemon juice.
4. Thin to desired consistency with coconut water.
5. Pack in snack size containers and serve with carrot sticks, apples, pretzels, bread or any dippable of your choice.

*Recipe courtesy World’s Fare Chef, LLC 2011