This is an extra garden note about gleaning for the Redwood Coast Senior Center. As you know the Senior Kitchen Garden grows food for the Senior Lunch Program. I take surplus harvest from Jug Handle Kitchen Garden to the senior center. Vendors at the Mendocino Farmers’ Market give unsold produce and meat to the center. The Noyo Food Forest Leaning Garden generously contributes.
Altogether a little from here and some more from there brings a good amount of fresh, organic food to the senior lunch table each month; 180 pounds in June and over 100 so far this month. The kitchen staff enjoy preparing and serving fresh organic local foodstuffs. The lunch room diners enjoy fresh organic lettuce in the salad bar and the variety of cooked vegetables. The harvests assist the RCSC financially. Like many non-profits our funding has been cut and cut again. Most important, the fresh organic food builds senior health.
Please, if you have extra vegetables at your home garden or surplus fruit off your trees, contribute them to RCSC. If you volunteer at a local community garden and you see extra produce there, please consider the senior center.
Any type of vegetable and fruit is appreciated. Lettuce, parsley, greens, squash, potatoes, onions, radishes, rhubarb, beets, turnips, cabbages, carrots, and basil and more have all contributed to senior health.
Redwood Coast Senior Center is at 490 North Harold Street, Fort Bragg. This is just south of Cotton Auditorium in the old school building. The center is open weekdays from early morning to mid to late afternoon and you may call them at 964-0443. There is a note book in reception titled “Gleaning for Lunch”. Please write the date, approximate weight and type of produce and put your name. This will help RCSC apply for grant money. You may ask at reception for a receipt (for tax purposes) or I can provide one to you.
I am willing to come to your garden and pick and bring produce to the senior center. My phone number is 964-7673. I can also arrange pick up by the RCSC bus. I look forward to harvesting with you, Linda