Wright’s Dairy Farm’s The Wright Scoop is moving their ice cream operations to Farm Fresh in Providence. “We ran out of room at the farm,” says Cathryn Kennedy, fifth-generation farmer who also founded the company’s ice cream business. Kennedy explains they were planning to build an extension on their barn in North Smithfield, but “it just wouldn’t work.” She reached out to Farm Fresh on a lark, not expecting them to have the space.
The Farm Fresh location serves as their ice cream production hub and retail location – and includes a window to watch the process – where folks can get fresh scoops or take home pints. A daily selection of pastries from their famed bakery are on offer, and it serves as a place to pick up pre-orders. November ice cream flavors feature Apple Crisp, Spice Chai, and Hermit Cookie (brown sugar and spices with chunks of their famous hermit cookies). TheWrightScoopRI.com
After months of near-breathless anticipation, Rory’s Market + Kitchen opened its doors. The specialty grocer launched in 1978 in an 800-square-foot location in Dennisport, MA. Owner Darby Eames, far ahead of the organic trend, offered bulk grains, chemical-free beauty products, and organically grown produce. Now run by her daughter, Rory Eames (the store’s namesake), the Washington Street location is its entry to Rhode Island, and the third location of this woman-owned business.
The aesthetically pleasing market’s features the local and organic produce, meats, and cheeses that made the market a sensation in Mass. There’s a full menu of prepared foods, both made-to-order and grab-and-go. Healthful smoothies, grain bowls, and organic juices are served along with vegan and gluten-conscious menu items like an avocado toast, with tempeh, Just Egg, and vegan feta, and the Roaring Rice Bowl, with kale, garbanzo beans, and wild rice. LoveRorys.com
Chris White, a bartender by trade, loves beef jerky. His home experiments using a NESCO dehydrator got an enthusiastic response, encouraging him to consider selling it. But starting the business was so time consuming, he back-burnered it. When the pandemic hit, he had extra time to dig into the process. He set up a professional-grade dehydrator in a commercial kitchen and started Branchish Jerky.
White’s jerky is not like the supermarket stuff. Top round is hand cut in thick slices, marinated for 24-48 hours, and dehydrated for up to 10. He uses soy sauce or Himalayan sea salt instead of nitrates. “I cut it thick and only dehydrate it until it’s safe to eat,” he explains, noting that his meat holds more moisture than commercial brands, which helps with the texture. “You know you’re eating meat.” Grab the bespoke jerky at the Pawtucket Winter Farmers Market at Hope Artiste Village. BranchishJerky.com
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