See Where It Goes

Salvation Army Meal Site: Judy Beam, cook at the Salvation Army’s meal site, adds some fresh sage from the Garden For Good to her tomato sauce. Tomatoes and basil has already gone in! 


 

Produce  given to the Salvation Army meal site includes cucumber, zucchini, tomatoes and peppers.



Hope Center Meal Site: Gordon Smith, Meal Program Coordinator, contemplates giant zucchini and a box of cucumbers. A few hours later they were being served at the evening meal. 

 


GFG has been harvested over 30 times since mid-May.  Two food pantries and two meal sites have received over 200 bags and boxes of produce and herbs such as salad greens, spinach, broccoli, peas, Italian, yellow and green beans, cucumbers, onions, peppers, zucchini, beets, lovage, chives, basil, parsley, oregano, sage and rosemary from the Garden and from individual’s gardens.