The freshly renovated Providence House kitchen was completed during the summer of 2005. A crew of busy farm participants is coordinated by Kori, our talented kitchen manager, and together they produce a variety of products. The most popular being the daily lunch served at the farm in the dining hall. Staff, participants and the general public come together to enjoy a hot meal Monday-Friday at 12:30. Community members wishing to join us are welocme. We ask for a suggested donation of $5 per person and for you to call Maria in the main office at 746-4204 by 10:00 am to hold a spot for you.
The kitchen crew are also busy creating exclusive ‘Providence’ brands of jams, preserves and other value added products from our produce grown at the farm. Look for these for sale in the General Store. We will continue to access the kitchen and dining room for our weekly community lunch with the Open Door program on Fridays.
The Providence Kitchen is available to cater to the many groups that access the farm – from weddings, to community meetings, to family reunions and festivals.
We’re thankful for the partnerships that have enabled us to construct this kitchen, which include Farm Folk/City Folk and the Feast of Fields, which provided the initial $18,000 of funding to start the project. A total of $130,000 was fundraised through several grants and funding partners. The planning and design for the kitchen was greatly assisted by a volunteer planning group from the community, which included Bill Jones, Mara Jernigan, James Barber – ‘The Urban Peasant’, John Salmen, Denis Berger and several members of the Board of Directors and staff from the farm.
Please consider making a donation to support the Kitchen Program at Providence Farm.