The company I work for has an employee-run, charitable, organic and sustainable vegetable garden of 22 4×12 foot cypress beds, appropriately named the Giving Garden, that was built in 2013. We donate 2,000+ pounds of food per year to people in need in our local communities. It’s amazing to see the produce that has grown from seeds/seedlings we planted just two months ago!
My heart aches thinking about all of the people in need and children starving because they cannot afford grocery store prices, and even worse healthy options, while I am able to eat whatever I want, whenever I want. I have always felt led to do something about it besides the holiday season food drives and clothing drop-offs.
This past week, I’ve dedicated more time to weeding and harvesting in the garden. I’m discovering what foods should look, feel, and taste like. I also had the privilege of delivering 85 lbs of produce to a local food pantry, and went on a tour of the facility to learn about poverty and hunger in our own town.
(kohlrabi & zucchini)
1 John 3:17-18 But if anyone has the world’s goods and sees his brother in need, yet closes his heart against him, how does God’s love abide in him? Little children, let us not love in word or talk but in deed and in truth.
I’m thankful we can share this deliciousness with others and enjoy some of it, too, as a reward for our work. There were a couple of too big and too small, yet beautiful turnips I got to take home.
I pray that one day we will grow a Giving Garden on our property and provide for others as we have been blessed.
(swiss chard – boil or sauté)
(hybrid cabbage – slaw, boil, sauté) (dino kale – sauté or braise in broth)
(almost a cherry tomato)
(yellow zucchini – raw, grill, sauté, “zoodles”)
(purslane *a weed but also a nutrient-rich food source* – raw & soon to be sweet potatoes)
(green/string beans – raw, blanched, steamed, sauté)
(kohlrabi: bulb – bake slices, slaw or fry matchsticks, roasted, sauté; stems – sauté)
(turnips – any way you’d use a potato)