GLEAN & GIVE thru SSCLT

As the weather is getting colder, you’re probably starting to think about the end of the growing season. As we approach the first frost of fall, SCLT is excited to revive the old agricultural tradition of gleaning–the final harvest of the leftover crops! We are partnering with Crossroads RI and the Rhode Island Community Food Bank–two organizations committed to providing healthy food for the neediest Rhode Islanders–to offer you the opportunity to donate your end-of-season garden surplus to a good cause. We’re calling it GLEAN AND GIVE!

So if you’re getting tired of zucchini and summer squash, or have no interest in the last of the tomatoes still on the vine, glean and give your harvest!

For more information, please contact Cindy at cindy@southsideclt.org.

Check out our blog for a great slideshow that demonstrates how Crossroads RI can turn your excess tomatoes into hearty, delicious tomato sauce for Rhode Island’s neediest!

 * All produce is welcome (tomatoes, peppers, eggplant, herbs, cooking greens, etc). Produce can have blemishes or nicks but should not be rotting in any way. If it’s something you would harvest to eat yourself, then it’s acceptable to donate!

One thought on “GLEAN & GIVE thru SSCLT

  • October 24, 2012 at 10:47 PM
    Permalink

    Liza from SSCLT wrote in today to tell us that they collected over 130lbs of produce from 5 local gardens, one of which was ours!

    A note from Dave, grateful recipient:

    “I just wanted to let everybody know that I received 132 pounds total of fresh produce! I have a culinary student coming tomorrow to help sort through everything and prepare it for cooking or freezing. I’ll try to take pictures for the scrapbook.

    It occurred to me yesterday that there could be a short film here. Much of it was run-of-the-mill (tomatoes, zucchini, butternut squash, parsley), but a lot was offbeat (how can I incorporate cardoons, tomatillos, and chayote squash into a tasty dish?). Don’t I feel like an Iron Chef! My favorite thing I received: dried pinto (I think) beans. I can’t wait to try those.

    Please send my sincere thanks to everybody who contributed. I will stay in touch.”

    – Dave

    Reply

Leave a Reply