Yes, 182 pounds of produce. In one day. This week’s Food Bank harvest set another record for our community gardens.
That brings our yearly amount to 661 pounds after 9 weeks, with about 17 weeks left in the season.
Check out the large tromboncino being put in the truck for delivery.
I love those squash. They have no seeds in those long necks. They make great fritters and breads and muffins.
We had humongous amounts of curly kale, boxes full of them.
It is also the beginning of zucchini season.
Tomatoes? Not there yet. We all have many green tomatoes on our vines but nothing ripe.
And, carrots! Beautiful carrots. Did you know carrot tops make excellent pesto?
You can mix all sort of greens to make pesto. Add carrot tops, parsley, arugula and scallions to a blender or processor. Drizzle in olive oil. Mix in some parmesan and any kind of nut. Salt and pepper.
I know for our food bank deliveries, we wonder whether to include those tops. And, beet greens too. When someone has limited resources, these items may be difficult to use, but we decided to offer the option for those who want to maximize their yield from a vegetable.
Any other ideas for using carrot tops or beet greens? We can pass them along.
What a wonderful harvest! Do you ever volunteer to help during shopping? It would be a great opportunity to give the shoppers ideas about how to use the fresh produce!