Frequently Asked Questions

Where does donated produce go and how is it used?

We donate to shelters and food missions that are underserved or too small to qualify for deliveries from most food banks. Many of our recipients do not have walk-in coolers, forklifts, or commercial kitchens. They need a steady supply of fresh, nutritious food in quantities that they can work with on a day-to-day basis.

What produce do we accept and what do we leave?

It's rare that we leave anything behind. Slightly spoiled or marred produce and even end-of-season vines and roughage will be fed to our pigs and chickens, to support our pork and egg production.

Fresh fruit is always in high demand, as are snackable vegetables. These can be used for breakfast, lunch and dinner menus, and also packed into school lunches and worksack lunches.

Nutrient-dense vegetables with some storage durability are also appreciated, as well as vegetables that can be used in a variety of dishes.

Some of the produce most in need:

All fruits, especially apples
Broccoli and cauliflower
Winter squash
Summer squash
Peppers, sweet and hot
Beets, parsnips and turnips
Hard peas, lentils and beans