In these unprecedented times of the COVID-19 pandemic, many people are turning to their gardens for solace, self sufficiency and health. This year, how about planting a little extra to share with your community food pantry? Baker Creek’s Shannie McCabe shares some best practices learned about what to grow and how to donate to your local food bank.
Suggestions for what to plant:
Honeyboat Delicata Squash – These are single serving and quick cooking, easy to prepare. They are prolific and easy to grow.
Calima Green Bean – Beans are super prolific and bear all at the top of the plant in big clusters, making for a quick harvest and really uniform beans; easy for soup kitchens or pantry recipients to prepare and eat!
Sugar Ann Snap Peas – A super tasty pea that is uniform and easy to process.
Zucchini – Green Bush Squash- prolific and easy to grow. Soup kitchens and food banks particularly appreciate this versatile and filling vegetable.
Cucumbers — Marketmore has a thick skin and is super durable. The plants are prolific! Try planting a few successions to keep production consistent throughout the season!
Tomatoes — Amish Paste has a thick skin and can be eaten fresh or used for cooking. A highly prolific and delicious variety.
Tomatoes- Rebekah Allen is a great all-purpose slicer/salad tomato that is prolific and easy to grow.
Peppers- Bull Nose is super high yielding and uniform, making it easy to prepare.
Kale- Nero di Toscana’s longer shelf life and rugged thick leaves makes this a good choice for donating.
Sweet Potatoes — Easy to grow and low maintenance with massive yields.
Carrots — Danvers 126 Half Long are quick to mature and high yielding; a classic orange carrot.
Beets — Golden Beets are reliable and prolific and won’t stain or make a mess!
For more, go to https://www.rareseeds.com/blog/post/g…