For these four events, the following vegetables were distributed:

  1. Donated fresh Bread & Butter sweet corn: 21.5 Dozen ears
  2. Blue Curled Scottish Kale: 40 bags (4-gallon size)
  3. Peppers:
    1. Sweet Banana
    2. Sweet Red Cherry
    3. Jalapeno
    4. Serrano
    5. Hungarian Yellow Wax
    6. Thai: 6 dozen
  4. Zucchini & Yellow Summer Squash: 65
  5. Cucumbers: 42
  6. Herbs:
    1. Basil (Lemon, Purple & Standard)
    2. Italian Oregano
    3. Dill:  Combined 8 upright containers (3-gallon size)
    4. Italian Parsley: 4 Flats (2’ x 1.5’ size)
  7.  Zinnia Flowers (3/cup): 60
  8. Tomatoes: Total Number of Tomatoes Harvested to Date: 415 lbs
    1. In the current peak season, weekly harvest approximates 100 lbs.
    2.  The hardiest, most disease resistant and most productive varieties of tomatoes are being identified during this growing season so that the best can be planted for the next growing season 2017.
    3. Selected tomato varieties for next year: seeds are being harvested from ripe tomatoes by the fermentation process.