Many gardeners produce excess vegetables during the growing season. Some preserve their surplus vegetables for later use, while others give friends and neighbors the extras. Another option for using this excess produce could be a local food pantry. One in eight Iowans is considered “food insecure” and many of these individuals frequently visit food pantries for assistance. Donating a garden’s bounty to a local food pantry is a great way to help those in need in local communities.
Not all food pantries accept fresh produce. Some don’t have the space or refrigeration to store fresh vegetables for long periods. Contact a nearby food pantry early in the growing season to find out if they accept fresh produce. Also ask which days are best for dropping off fresh vegetables as some food pantries are only open on certain days. Ideally, harvest and deliver vegetables right before patrons arrive to pick them up. This way they will be selected and eaten when they are in peak condition.
While food pantries that accept fresh produce will accept most types of vegetables, the following are generally preferred. These vegetables are recognizable to most clients, simple to prepare, used in many different ways, and can be stored at least one or two days without refrigeration.
• Red tomatoes of all shapes and sizes are appreciated as donations. Look for varieties that are disease and crack resistant.
• Many gardeners have extra zucchini during the summer. This versatile home vegetable is generally welcomed at food pantries.
• Butternut and acorn squash are less common vegetables to find at food pantries, but they will store for long periods and are nutritious.
• Potatoes are another versatile vegetable. They can be used in a variety of recipes and can be stored for long periods. New potatoes and fully mature potatoes are accepted at many food pantries.
• As a staple in many recipes, onions are appreciated at food pantries regardless of color or size. Onion tops or greens are also edible, but the dried bulbs are best for donation as they keep longer.
• Bell and sweet peppers are appreciated as donations. Double check with food pantries before donating large quantities of hot peppers.
• Cucumbers are very productive vegetables. Slicing cucumbers are preferred as donations more so than pickling types.
• Muskmelons and watermelons are often welcomed at food pantries, yet large melons can be heavy and difficult to carry with a bag of groceries.
• Broccoli is one of the earlier crops ready for donation. It is also highly valued for its nutrition and versatility.
• Green or red cabbage is appreciated at food banks. One medium sized cabbage head can easily feed a family either raw or cooked. Compared to other leafy greens, cabbage also stores well when refrigerated.
• Orange flesh sweet potatoes are one of the most nutritious vegetables available. The tuberous roots store well for long periods, making it a great vegetable for donation.
• Carrots are a nutritious and fun vegetable to grow. While carrots are available in many colors, orange is preferred for donations to food banks.
• Since ten feet of bush beans can yield over six pounds of beans, it is easy to have a lot of beans quickly in the garden.