Locally Grown: Rhode Island
See profiles of our Local Faves:
Massachusetts | Connecticut | Rhode Island | Maine | New England
Our Commitment to Local
For over twenty-five years, Whole Foods Market has supported local vendors, producers and farmers because we know that foods created close to home are fresh, naturally nutritious and delicious. We are committed to creating partnerships with our neighbors and communities.
To help identify local vendors, we have our own foragers whose job its is to stock our shelves with local products including crispy breads baked in Massachusetts, sweet heirloom tomatoes grown in Maine, delicious raspberry jam from Rhode Island or fresh pesto from Connecticut. Every day, you can walk into our stores and choose from a wide selection of New England products.
Definition of Local
Whole Foods Market works to identify food grown, raised or created close to our stores that meet our quality standards. In general, we are committed to providing as many superior artisanal products from Connecticut and New England as possible.
Some of Our Locals
Marcia's Chutneys
Warwick
Specialty chutneys and preserves hand-made the old fashioned way—slowly, in small batches using only fresh, cranberries, apples, peaches and strawberries.
Olga's Cup and Saucer
Providence
What was once a tiny roadside bakery and lunch shack now produces artisan breads, baguettes and pizza dough using ingredients from small Rhode Island farms and businesses.
Sakonnet River Pie Company
Little Compton
Handmade pies and tarts emphasize seasonal, locally grown fruit and berries and a simple, flaky pastry
Absalona Greenhouse
Chepachet
Hydroponic (grown in water) lettuces, basils and sunflowers mean dirt-free food with the same nutrition and freshness as soil-grown foods.
Barden Family Orchards
North Scituate
Family run for four generations, Barden's offers a large crop of sweet corn, apples, peaches, tomatoes and pumpkins.
Sustainable Seafoods
East Providence
Smoked salmon, crab and lobster cakes and stuffed clams are just a few of the gourmet seafood offerings from our environmentally conscious friends in RI.
Farming Turtles
Warwick
No, this is not a turtle farm; Myrtle the turtle is however, the company mascot! Farming Turtles produces the finest fresh-growing organic baby salad, herb greens and wheatgrass for pets.
The Kenyon Corn Meal Company
Usquepaugh
Kenyon's historic gristmill located on the Queen's River uses single pass stone grinding to create a corn meal with the taste and quality of another era.
Apollo Herbs
Kingstown
The Hippocratic Oath, the oath taken by all doctors even to this day, is an oath sworn to Greek God, Apollo the Physician. In the spirit of using nature's remedies, these herbal extracts, salves and skin care products are offered to you.
Some Local Legends
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Wicked Good (& Natural!) Company
Bristol
Combining the talents of two Little Rhody residents — Jens' background as a chef and Bart's in business management — the Wicked Good Company was born. Jens has owned and operated several award-winning restaurants and cafes where he infused old Swedish family recipes with the tastes of today. With Bart's business management experience, they now produce a variety of wicked good condiments including Caramel Mustard Glaze, Eggplant Caponata, and Mustard Dill Sauce.
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Wishing Stone Farm
Little Compton
Nestled near the coastline, Wishing Stone Farm has been under the stewardship of Liz Peckham and Skip Paul since 1981. Just married, they started with a rototiller and a quarter acre of Bok Choi. Wishing Stone Farm now manages over forty acres offering free-range eggs, pickles, pies, scones and local honey, organic tomatoes, lettuce, peaches, eggplant, yellow pole beans and other vegetables.
Local in the Kitchen
Wicked Natural Grilled Ham, Cheese & Granny Smith Apple Sandwich
Butter the outsides of two thick slices of sourdough bread. Build the center of the sandwich with 2-3 slices of Virginia Country Ham, 2-3 Tablespoons of grated Vermont Cheddar Cheddar Cheese, 1/2 Granny Smith Apple, sliced and 1 tablespoon of Wicked Natural Caramel Mustard. Cook in a skillet under low to medium heat until the bread is golden brown and the cheese melts.
Tomato Tortilla Soup
- 1 cup chopped local onions
- 4 large garlic cloves, minced or pressed
- 1–2 minced 1-inch long chilies,
- 1 teaspoon ground cumin seeds
- 3 1/2 cups chopped fresh local tomatoes
- 3 cups vegetable stock
- 1/2 cup fresh lime juice
- salt to taste
- grated Monterey Jack cheese (to taste)
- tortilla chips, crumbled
In a medium soup pot, sauté the onions and garlic in the oil until the onions are translucent. Add the chilies and cumin and sauté a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently, stirring occasionally, until the tomatoes begin to release their juices. Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste. Serve topped with grated cheese and crumbled tortilla chips.