How to share your extra garden produce

Nothing beats the taste of those first few harvests from the garden. The flavor and freshness, combined with the pride of knowing you grew it yourself, just can’t be beat. Once the newness wears off, the freezer fills, and the excitement of processing our garden goodies turns into a real chore though, we might find ourselves with an excess of wonderful food and no energy to deal with it.

Melons and lemon cucumbers harvested from CCE for donation
Melons and lemon cucumbers harvested from CCE for donation

When you find yourself with an overabundance, you can share it with the people in our community who love delicious, fresh food but have no means of growing their own. Here are some suggestions for connecting with them

The local organization GardenShare has created a comprehensive interactive map where you can easily search for food pantries and community meals in your area. Locations and details are listed online here.

screenshot of local food guide map from GardenShare
Sample of GardenShare’s interactive map results

United Helpers many subsidized housing units throughout the county, and their house managers would be glad to talk to you about donating to the residents. Recovery and Safe Houses also welcome donations and reaching out to their respective directors would help you understand what they need most, or what they could consume.

There are many food donation options in every community here in the North Country. In my experience, these organizations and the people they serve are always grateful for fresh, nutritious food, even if you only have enough for one family. Free will dinners sometimes provide “take home food” when they have extras, and your produce could be part of that offering. If we all share just a portion of our harvests, the impact will be staggering. Read more How to share your extra garden produce

Versatile Cooking in Summer

My favorite time of the year is here – summer. I love the warm days, fireflies, bonfires, farmwork, and of course, the fresh local food the season brings to us in abundance. Now is the easiest time of year to support our producers and eat refreshing fruits and vegetables. All the area outlets, from CSA (Community Supported Agriculture) farms, farmers’ markets, farm stands, and natural food stores, are filling their shares, stands, and shelves with produce. We are once again able to enjoy big bunches of leafy greens, salad mix, carrots, garlic scapes, radishes, turnips, snap peas, onions, berries, and more as the season progresses.

An outdoor fire in a fire pit, with the moon rising over a background of pasture and forest.
My husband and I enjoy watching the moonrise with bonfires on summer nights.

Summer also brings full schedules. With the nice weather I find myself needing or wanting to do all sorts of different things – work in the orchard, fix fencing, mow the lawn, preserve fruits and vegetables, plant flowers, go canoeing, take my dogs for a hike, visit with family and friends – the list goes on! Prioritizing fresh food can slip lower on my activities to do, even when it’s most available. That means easy-to-make but versatile recipes are key to my summer eating. A favorite recipe we enjoy at home is Dragon Noodles. When you google “Dragon Noodle recipes”, there are many different variations that pop up and often have an Asian flavor influence. Our version stems from a friend’s recipe my husband learned while working on a vegetable farm in New Jersey. It consists of rice noodles, a stir fry of vegetables, a protein source, and a peanut sauce.

Read more Versatile Cooking in Summer

Festivities at the Learning Farm

On Saturday May 6th, Extension’s Harvest Kitchen and high tunnel were filled with families and friends enjoying the beautiful sunny day during the Grow and Preserve Open House. Visitors learned about numerous food preservation and gardening resources available at Extension through an assortment of activities. We shot some photos of all the happenings, check them out below!

MFP
As a result of our many years of teaching food preservation classes, the Harvest Kitchen has a well-stocked kitchen. For the Open House, we assembled a Preservation Equipment Showcase so community members could wander through the shelves to compare tools. In 2022, after 50 years of putting up food for her own household, Mary Robinson went through the training to become a Master Food Preserver volunteer. She’s pictured here, sharing information about food preservation with a visitor. Other volunteers sharing their experiences in preserving the harvest include Kathryn Farr, Sasha Kocho-Williams, and John Youngblood.
MFP
One thing our Master Food Preserver volunteers love is how canned foods pack a lot of flavor while simplifying future meals. Danielle Barse and Jan DeWaters gave out free samples of chili and corn relish in the Harvest Kitchen, along with the recipes to make these water bath canned and pressure canned recipes at home.

Read more Festivities at the Learning Farm