Harvesting started out slowly in July with kale, Swiss chard and collard greens. With the heat of the summer sun the other vegetables kicked into high gear. A typical delivery to the Resource Center included cucumbers, tomatoes, sweet peppers, and lots of zucchini. When we began the project we thought 500 pounds of organic food would be our goal. At the time of this blog entry, we have donated nearly 800 pounds of vegetables to the Open Door Resource Center.
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