Recipes Galore

  • Red Collective
  • 06/30/20

Food in the Time of Corona…

Do you remember those first few days of the stay-at-home orders and how stressful the unknown was? Within a few weeks the panic had faded and by mid April all of us had begun to settle into life at home…and only home. The zoom calls were old hat and the banana bread recipes had been perfected.

​​​​​​​We began to put more effort into the garden, the search for a CSA, and the grocery store list as every trip out of the house began to feel like a scary adventure…

  • Durham Free Lunch program provides over 200 meals a day from local farmers to members of our community. Pick up at Geer Street Garden if you are in need or visit their website if you can donate.

  • In Raleigh, A Place At The Table cafe offers meals on a pay-what-you-can basis. As of Week 11 of the Covid crisis, they had given over 15 thousand meals with that number continuing to rise as needs do as well.

  • UNC faculty and students along with Hillsborough’s Weaver Street Market recently developed the “Good Bowls” program to address the issue of food desserts in North Carolina. Find out how your purchase goes further than just feeding you here.

  • Support Black farmers in our surrounding area with a Tall Grass Food Box order. Offers vary from week to week with collards + oyster mushrooms + even a whole chicken add-on option, easily available for pickup in Raleigh and Durham.

  • While their CSA is already sold out for the year, Transplanting Traditions Community Farm is still selling produce at both Chapel Hill + Carrboro’s farmer’s markets. Locally grown by refugees from Burma, fruits and vegetables native to South-East Asia (think Lemongrass + Bitter Melon) thrive under their expert green thumbs.
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  • Raleigh City Farm, a hub for sustainable agriculture, has a weekly wine party where you can sip while you weed and volunteer your time in support of this local non-profit seeking to train a new generation of farmers. Their slogan is #DigWhereYouLive. Geez we love that!


Rebecca’s “Creamy Dill Garden Salad with Chicken” using greens from the Eco Institute at Pickard’s Mountain

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