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We Make A Great Pear: Donating Produce to MOM

We Make A Great Pear: Donating Produce to MOM
April 12, 2019 Food PantryFood Pantry Garden

We are grateful for you, and the many supporters within our community, who support our three MOM gardens. During the growing season, we are often asked what produce we need the most. When we asked those who visit our pantry for their favorites, they suggested: collard greens, radishes – all types including daikon, snap peas, asparagus, jalapenos, strawberries, raspberries, Romanesco broccoli, green beans, beets, celery, kale, spinach, kohlrabi, green onions, cauliflower, and all types of herbs.

Lettuce Grow Food Security
• Head lettuces tend to have a longer shelf life compared to mixed lettuce greens.
• Soft fruit such as grapes, blueberries, etc. are welcome, and best if they are packed into hard, pint containers.

Beet Hunger
Root vegetables of all types help us meet our healthy food pantry goals. Please remove all dirt and the tops. Although one can eat beet greens, our storage is not conducive to keeping root vegetable tops properly. Clean and ready to go will help us provide fresh, garden or farm to table foods for our pantry.

Squash Cravings
All types of winter squash keep well; on the other hand, summer squash tend to spoil quickly. Over grown summer squash ends up wasted, often because the sheer size is overwhelming to shoppers.

Encourage Mint
Herbs add both nutrients and flavor to any dish and are welcome donations to MOM any time of year. Popular herbs last year included: basil, thyme, mint, oregano, fennel, cilantro, dill, rosemary, garlic, and sage. It is helpful, but not required if herbs are prepped into small bags (leave the top open) for ease of distribution. Hard to grow in Wisconsin, but much desired are turmeric, ginger, and lemongrass.

MOM’s Bean Thinking…
We generally have a healthy supply of tomatoes, zucchini, potatoes, corn, mixed greens, watermelon, summer (yellow) squash, Swiss chard, cucumbers, cabbage and pumpkins.

Thanks a bunch!

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