What Happens with our Fruits and Vegetables?

During the COVID-19 pandemic we’ve still been able to grow food at GFE. The warmer weather, in addition to our incredible new garden covers, have allowed our veggie beds to thrive. But what happens to all this fresh food food? Here’s some updated info about what happens to it once harvested.

May 2020 Harvest: Leeks, green garlic, beets, lettuce, arugula, and a bouquet of calendula flowers.

Right now, we’re running a modified version of our Harvest Box program. This program began in 2009, when graduates of our Get Up! program (who called themselves the “awesome farmers”) began harvesting and boxing up fruits, vegetables, and herbs to donate. In that very first box, they harvested a total of 12 pounds of food, including salad mix, cabbage, zucchini, string beans, rosemary, lemons, potatoes and pears. This was the first box of food that went out in partnership with the organization Food Runners, connecting us with G-House, a shelter in San Francisco for transition-aged youth (18-24). Since then (11 years strong!) we’ve harvested and donated our organic fruits and vegetables that have primarily been sent to G-House, thanks to loyal volunteers and interns and our strong partnership with Food Runners.

Right now, we’re running a modified version of this program. Since the pandemic struck in March, we have not been able to tend to the garden as much as we’d like to. But during the few times we’ve have been able to get to there, we’ve made harvesting a priority, immediately setting out to harvest everything ready to be picked to make sure it gets to those who need it most during this uncertain time. This spring, we’ve had an abundance of leeks and onions (the only things our rat pests refuse to eat, so we planted them in excess this winter), beets, arugula (seven pounds in one day!), garlic (harvested “green” before the bulbs form), and lettuce.

Food Runners has expanded their operations dramatically during this time. They recently partnered with a local chef and expanded into a production kitchen in the Haight, where they are quickly cooking up meals with donations from grocery stores and other small producers like us to send out to those in need, including SROs and senior centers. With the help of their now 800 volunteers, this incredible team is is producing 2,000 meals a day! Wow!!

We are grateful to be able to play a part in addressing hunger and food insecurity in the Bay Area. We’re small but mighty, and every little bit counts.