Meet Kylee Singh, our newest Steering Committee member.

 Kylee is from Brawley, California, a small farming community in the furthest southeast corner of the state. Her connection to the land was established early in her childhood when her favorite pastime was doing field checks with her dad and “sampling” produce before harvest. Since high school, Kylee has lived all over California but has most recently moved back to the central coast after three years spent in Alaska. Kylee has a degree in Environmental Science from Humboldt State University (HSU) and her Masters in Public Policy (MPP ’13) from Cal Poly. In 2016, Kylee and her husband Nick were lucky enough to move back to SLO County so she could take the role as Cal Poly’s first Sustainability Coordinator. Throughout school and before her job at Cal Poly she worked with a variety of environmental non-profits including ECOSLO here locally. While she feels blessed to have established a career in sustainability, specifically as it relates to the university’s resource management, her passion has always been in sustainable food systems. Her role on the Glean SLO steering committee is one fun way to continue working toward a more socially and environmentally just food web. When she is not working or gleaning, you can find her and her husband working on their house, on an adventure in the great outdoors, or growing, cooking, and preserving local bounty. She loves sharing her foodie skills and the fruits of her labor with her friends, family, and community.

Meet Marv & Pet

Hi Marv!

I would love to interview you both!!

*We are Honored

Happy anniversary!! And happy belated birthday to Pet!

*Thank you

You two are so inspiring!!

*May we take a bow?

I was out of town this past weekend but I hope the event went well!!

*Almost 400 people attended the scion exchange It was a cold day.  I grafted more than 11 scions in less than two hours.

Please introduce yourself and share a little about your background (this could be where you grew up, or how long you’ve been in the area, your work, schooling, hobbies/interests? Maybe a few sentences?

* Marv grew up on his grandparents ranch in Peach Tree Valley. He attended schools in King City.

* Pet was born in England, lived in Africa where her father was a farmer in East Africa. Swahili was her first language.

* We’ve lived on the Central Coast since 1991. Pet worked for the Census Bureau. Marv worked for an utility company until his retirement He worked on low and high voltage lines including 500,000 volt lines while energized.

Has anything been surprising as you learn more about food access and hunger in our community?

* The surprising fact was how many people in the county didn’t have daily nourishment they needed for a healthy life style.

We’d love to know about the other work you’ve done previously

* Pet has worked several completely different lines of work starting out in a Telegraph office and she was a raisin farmer in the San Joaquin Valley where Pet taught Marv about Gleaning.   Marv grew up in a family farming operation and started driving tractor as a pre teenager. Hay, and grain farming along with cattle, swine and sheep were his family’s lively hood.  The only produce Marv grew was in the home garden.

Any other community involvement and what inspires you to be involved and give back to the community?

* When living in Coalinga we were both volunteers on the Neighborhood Watch Steering Committee and were representatives in Sacramento.

Do you have any ideas about the future of GleanSLO and the vision for a healthy community?

*GleanSLO has a steering committee and they work closely with the Food Bank.    As long as people keep providing produce to harvest GleanSLO volunteers will be needed.

How can we improve our work and our reach?

*Praise the volunteers. Word of mouth is an inexpensive method of advertising gleaners are needed.

How do you see GleanSLO making a difference locally?

*We see GLEANSLO making a difference daily. Many people would not have any chance to eat healthy food without GLEANSLO, the Food Bank Coalition and the volunteers.  You may spread the word that volunteers are a necessity to making the program run smoothly.

Do you have a favorite fruit or veggie recipe you’d like to share? Or a resource of where you find inspiration for cooking or healthy eating?

*We have more that 75 cook books all trying to be the Healthiest Cook Book.

 

Anything else you’d like to share about GleanSLO or a story that might be of interest to our readers?

*We both enjoy promoting what we believe in, especially to help the community and others. We are life members of CRFG (California Rare Fruit Growers) and on a teaching team.  We travel to schools to teach students why grafting is needed and how to graft.   At one of those schools we met Carolyn Eicher.  When Carolyn, CLEANSLO co-founder was starting the gleaning program she recruited us for some help. As CRFG members we were able to help manage an orchard in See Canyon. We have also recruited a few people to help in the fields and backyards.

Marv & Pet Daniels

Learn How to Preserve Your Gleaned Produce

Food preservation has been a critical activity throughout the history of civilization, even pre-dating agriculture. The most common means of food preservation have been used since the beginning of history and similar techniques can be found across the globe.
For more than 100 years, UCCE has worked with communities across the state to address economic, agricultural, natural resource, youth development, and nutrition
issues. For more than 30 years, UCCE Master Food Preserver volunteers have shared research-based home food preservation information with the public.Come check out the Master Food Preserver Spring Schedule!

Visit the Master Food Preserver Website here! 

Butternut Squash and Green Curry Soup

FOR THE SOUP:

  • 4 tablespoons coconut oil or neutral-tasting oil
  • 3 medium shallots, diced
  • 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
  • 1 lemongrass stalk, cut into 3-inch pieces
  • Kosher salt
  • 2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
  • 2 (13 1/2-ounce) cans coconut milk
  • 6 to 8 tablespoons Thai green curry paste, or to taste
  • 3 tablespoons fish sauce
  • 3 to 4 cups water or chicken stock, preferably homemade

FOR THE GARNISH:

  • ¾ cup raw peanuts
  • ¾ cup unsweetened raw coconut flakes
  • 2 tablespoons fish sauce
  • 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
  • 1 tablespoon neutral-tasting or melted coconut oil
  • 1 tablespoon minced lemongrass
  • 1 teaspoon sugar
  • 10 lime leaves, thinly sliced (optional)
  • Handful of Thai or Italian basil leaves
  • 2 to 3 limes, quartered
  1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
  2. Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
  3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
  4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
  5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
  6. Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

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Persimmon Cookies by Raw Food Betsy!

Ingredients
1/2 cup applesauce
1/2 cup coconut palm sugar (or substitute brown sugar)
1 flax egg (1 Tbsp ground flax with 3 Tbsp warm water – let sit about 10
minutes to thicken)
1 cup persimmon pulp
2 cup whole wheat flour
1 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1 cup walnuts, chopped
1 cup raisins
Instructions
Preheat oven to 350 degrees. Combine the applesauce, coconut palm
sugar, flax egg and persimmon pulp in a small mixing bowl. Mix well until
creamed.
In a medium bowl, add the dry ingredients – flour, baking soda, salt,
cinnamon, nutmeg and clove. Stir to combine. Then, add the wet
ingredients to the dry and mix well. Hand stir in the chopped nuts and
raisins.
Bake cookies for 10 -12 minutes at 350 degrees.
Raw Food Betsy Notes: I like to use a small food scoop to get the cookie dough from
the bowl onto my baking sheets because this is a sticky cookie dough. Alternatively,
you can wet your hands with water before handling the cookie dough to prevent sticking
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED WHOLE FOOD, PLANT-BASED
INGREDIENTS WHENEVER POSSIBLE!

persimm-ck

Meet our new Program Manager, Roxanne

 —Please introduce yourself and share a little about your background (this could be where you grew up, or how long you’ve been in the area, your work, schooling, hobbies/interests? Maybe a few sentences?

Hello! I’m Roxanne and I grew up in the hills of the Bay Area. I attended Sonoma State University where I met my husband who was a San Luis Obispo local, which brought me to this special town in 2014. My husband and I are both farmers. I prefer the title of “lady farmer”. We have a 2 acre organic farm which is cultivated with lots of love. In my spare time I enjoy taking trips up and down the coast with my husband and our two dogs.

— When and how did you hear about GleanSLO?  What interests you about the work we do? Would love a personal story or connection about what gleaning means to you, or why you decided to get involved, etc.

My relationship with GleanSLO began when our farm needed some help while we were out of town. GleanSLO harvested our rapidly growing zucchini for two weeks. This was the start of a beautiful relationship.  Since then, we have used them many times. Between gleans and donations I slowly began to know many of the GleanSLO and Food Bank team. Everything about GleanSLO interests me. I hate to see produce go to waste for multiple reasons, the biggest one, being that we live in a country where many people are food insecure, yet we have more than enough produce to feed the nation. To end hunger we need to live sustainability and GleanSLO aims to follow these guidelines. Being a farmer gives me a deep connection to GleanSLO because I have seen the abundance and the need in my community.

–Has anything been surprising as you learn more about food access and hunger in our community?

I was surprised by how many food access programs currently exist. It was very uplifting to learn about the programs and to know there are so many passionate people in my community.

-We’d love to know about the other work you’ve done previously — or other community involvement and what inspires you to be involved and give back to the community?

While in college I had an internship at Petaluma Bounty, a wonderful urban farm in Petaluma, California that provides CSA boxes to low income families. The chance that I could be making someone’s life a little bit better is an inspiring thing. Access to healthy food is something many of us take for granted. As a society, we need to have a stronger connection to our produce and be aware that not everyone has easy access to healthy produce. I am a firm believer that if we want to change the world, we need to start with our own community.

–Do you have any ideas about the future of GleanSLO and the vision for a healthy community? How can we improve our work and our reach? How do you see GleanSLO making a difference locally?

I think GleanSLO has a magnificent future ahead of itself. As the idea of reducing food waste and feeding our community becomes more prominent, GleanSLO will only have a bigger following.  I am excited to help improve GleanSLO’s connection with North County residents and farmers. GleanSLO has already made a difference locally by providing fresh produce to food insecure residents. This program also educates community members about the need for gleaning. GleanSLO’s impact will only grow as we continue to reach more people.

—Do you have a favorite fruit or veggie recipe you’d like to share? Or a resource of where you find inspiration for cooking or heathy eating?

My favorite recipe is roasted (homegrown) potatoes with a homemade aioli!  Since my husband and I take home our own produce from the farm every night, our inspiration is usually from what we have in surplus quantities. For example, we have been eating tomato soup every night!

—Anything else you’d like to share about GleanSLO or a story that might be of interest to our readers?

I eat my weight in squash come winter!

 

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GleanSLO interview with Dylan Jones, AmeriCorps Volunteer Coordinator

 

Interview by Roxanne Sanders and Carolyn Eicher

  • Please introduce yourself and share a little about your background. 

Hi I am Dylan Jones and I was born and raised in Santa Maria, CA. While growing up on the central coast,  I spent a lot of my time playing sports. I went to Willamette University in Salem, Oregon where I ran track and played football. Willamette is where I found my passion for the environment, while getting my degree in environmental science and geography. In my free time I love to garden and stay active.

  • When and how did you hear about GleanSLO?  What interests you about the work we do? Would love a personal story or connection about what gleaning means to you, or why you decided to get involved, etc.

I first heard about GleanSLO through the organization AmeriCorps. I love what GleanSLO does for a few different reasons, such as the waste reduction aspect of gleaning. While in school, I had experiences with different homeless populations. These experiences made me want to make a difference in people’s lives and this is a great way to give back to my community.

  • Has anything been surprising as you learn more about food access and hunger in our community?

I was surprised by our donating farmers’ willingness to share their crop, as well as how helpful they are during a glean. I had not realized how tilling under edible  produce can be to be a waste of potential food and energy. It was great to hear directly from farmers, no matter their scale, how thankful they are to have their produce harvested and shared with our community in need.

  • We’d love to know about the other work you’ve done previously — or other community involvement and what inspires you to be involved and give back to the community?

A few summers ago, I worked with Meathead Movers. I loved being able to tell customers that the company was started by two brothers from SLO who saw a need for a local moving company.  There’s something special about using an organization created by your community, for your community.

  • Do you have any ideas about the future of GleanSLO and the vision for a healthy community? How can we improve our work and our reach? How do you see GleanSLO making a difference locally?

My favorite part about GleanSLO are the backyard harvests. Homeowners love knowing that their yard’s bounty is distributed locally to those in need. It’s always impressive doing the large gleans and seeing the massive amounts of produce brought in. The largest glean I’ve been a part of was 4,300 pounds of apples! Whether large or small, our gleans provide nutritious produce to our food insecure residents and serve as community building moments. I love to be a part of this process.

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  • Do you have a favorite fruit or veggie recipe you’d like to share? Or a resource of where you find inspiration for cooking or healthy eating?

Healthy eating is not my strong suit (at the moment!) but I take pride in my kale smoothies! My go-to smoothie is a combination of almond milk, ice, kale, celery, apple, and flax seed. Blend on high until smooth.  Add agave nectar if needed and blend again. This recipe keeps me gleaning all day!

  •  Anything else you’d like to share about GleanSLO or a story that might be of interest to our readers?

I know my time has been short here, but I already love GleanSLO. The work we do and the way we do it is extremely inspiring, I’m still amazed that I get to paid to work here!

GleanSLO Interview with Food Bank Children’s Programs Manager Heather Donovan

GleanSLO Interview by Josh Ayers

GleanSLO staff is often asked how our gleaned produce is distributed. There are many answers to that question, which includes more than 100 monthly distributions county wide and direct distribution to Food Bank Partner Agencies. This month we wanted to focus on one unique type of distribution where gleaned produce is going out to our county’s hungry residents. We interviewed Food Bank Children’s Programs Manager Heather Donovan to give some insight on the Food Bank’s Children’s Farmer’s Market Program, which helps distribute our gleaned produce—on the same day as the harvest in some instances—to children at select county schools where 60 percent or more of students qualify for free or reduced lunches. The program has been a great success and it’s a delight to hear stories from Heather about kids getting excited about the specialty crops we harvest such as beets and spaghetti squash. 

  • SalvadorTell us a little about your role and how you got started in the Food Bank Children’s Programs.

I am passionate about nutrition and believe in the importance of good nutrition starting at an early age. I was so excited to join the food bank team and especially as the Children’s Programs Manager. I oversee the food bank programs for 18 years and younger, which includes our after-school snack program, summer meals, summer breakfast bag, and children’s farmers market.

  • What is a Children’s Farmer’s Market and how many of them are there in San Luis Obispo County?

Every child leaves our farmers market with 10-15 lbs of fresh fruits and vegetables, but this program is also an interactive and enriching experience. At our market sites, the older children are the “vendors,” who sell the produce to the younger kids shopping at the market. Each child is given ten “food bank bucks” to purchase 8-12 different types of fruits and vegetables. The kids are picking and buying the produce by themselves, which gives a sense of ownership. This feeling of pride makes the kids excited to take the produce home to their families, cook with it, and eat it! Our nutrition education team comes to the markets to provide a tasting, recipe, and lesson, incorporating produce being provided at that particular market. We also play educational games, including the “mystery box,” where a child reaches their hand into the box and has to guess what fruit or vegetable is in the box without seeing it. We currently have 16 markets throughout the county,  with shoppers in pre-school to high school.

  • MaggieAre there other programs like this outside of SLO County? If so, where and how are they different?

Other food banks have markets for children, however with the kids as vendors, “food bank bucks,” nutrition education team, educational games, we have put our own unique twist on the children’s farmers market program!

  • How many children do these markets serve on a monthly basis? 

We have over 1,200 kids who participate in our children’s farmers market program each month.

  • How does GleanSLO produce fit into the Children’s Farmers’ Market Program?

Group MarketGleanSLO provides the more unusual produce for our markets that really gets the kids excited and asking questions! From different kinds of persimmons, bok choy, and spaghetti squash just to name a few, some of the kids are not accustomed to seeing these produce items in their homes. This allows us to educate the children on the unusual fruit or vegetable from how it was grown, how you prepare it, and most importantly letting the kids taste it. The kids go home with the fruit or vegetable they learned about and can then talk to their parents about it, opening up a conversation about fruits and vegetables.

  • Have there been any particular gleaned items that the children really enjoy or prefer? 

In the fall, we had Cinderella pumpkins, which were a huge hit! They were heavy for the kids to hold, but that did not stop anyone.

  • Snack TimeDo kids really get excited about gleaned beets and radishes?! 

The kids get especially excited about anything they haven’t seen before. Items like gleaned beets and radishes are something different. They kids want to learn more about the unusual produce item.

 

  • Why are these types of distributions important in our county or society?

It is important to introduce and educate children about the many different types of fruits and vegetables. We encourage kids shopping at the market to try new things and to take a little bit of everything home. Having conversations about the importance of eating a variety of fresh foods is important to start early on. Children who participate in our markets have shown an increased consumption of fruits and vegetables, contributing to their overall health and well-being.

To learn more about this incredible program, visit: http://www.slofoodbank.org/programs/childrens-farmers-market

GleanSLO Interview with Steering Committee member Susan McTaggart

GleanSLO Interview by Carolyn Eicher

I’m delighted to share this interview about Susan McTaggart, a dedicated gleaner who travels around the county to harvest from big farms and small backyards at least once per week. When I first met Susan, we gleaned pomegranates and persimmons from a neighborhood in SLO, and another time we met was when she was completing the Neighborhood Harvest Leader training, and the citrus glean continued, even when it started to rain! Susan is also a new member of our GleanSLO Steering Committee and has been a wonderful addition, asking thoughtful questions,  offering suggestions, and sharing her enthusiasm and wisdom. Thank you Susan, for all you offer to GleanSLO and our community!

Susan McTaggart

  • Please share your name, a few sentences about you, and your background.

My name is Susan McTaggart and I have lived on the Central Coast for about 30 years, having first discovered the area as a student at Cal Poly in the 70’s. I taught elementary school in Atascadero until 2014, when I retired and started gleaning.

  • When and how did you hear about GleanSLO? What interests you about the work we do?

In March or April of 2014, I heard about GleanSLO on the radio when one of the founders was being interviewed. I think GleanSLO is terrific for so many reasons: it helps people in need, it encourages a healthy diet, it saves food from being wasted, and it promotes community relationships. On a personal level it is a perfect fit for people who like being outdoors, gardening and meeting great people.

  • Has anything been surprising as you learn more about food access and hunger in our community?

It’s shocking to me that so many people in our community, and our country, are food-insecure.  With 45,000 people in our county needing assistance, it is a big task to meet that need.  Providing fresh produce is even more challenging than supplying shelf stable foods, but I feel it is vitally important as part of a healthy diet and as a way of promoting healthy eating habits. That is the role of GleanSLO.

  • Do you have a recipe using local prduce that you’d be willing to share with our GleanSLO community?

Here is an incredibly simple recipe that I love. I first ate it on a bike trip in Provence and came home hoping to replicate it.  Luckily, I found this recipe in Deborah Madison’s Vegetarian Cooking for Everyone.

Carrot Salad with Parsley and Mint

  • 1 pound carrots
  • 1 – 2 tablespoons lemon juice
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 – 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint

Peel and grate the carrots.  Mix the lemon juice with 1/4 tsp. salt, then whisk in oil.  Toss with carrots, parsley and mint, then season with pepper.  Serve right away or cover and chill for an hour.

 

GleanSLO Interview with Lt Henry Gonzalez of Salvation Army San Luis Obispo

GleanSLO Interview by Carolyn Eicher

I am excited to share with our GleanSLO community some background about the collection of unsold produce that we receive each Thursday night from generous farmers at the San Luis Obispo County Farmers’ Market. In early 2012, our GleanSLO Steering Committee met with Peter Jankay, Administrator of the San Luis Obispo County Farmers’ Market Association. We envisioned a partnership that would involve a dedicated weekly commitment from GleanSLO staff and/or volunteers, a willingness from farmers to donate excess food that is not sold at the end of the market, and a nearby agency that would partner with us for the collection and distribution of the fresh produce. After many brainstorming sessions to work out logistics, our plan moved forward when in September 2012 we received a grant from the San Luis Obispo County Community Foundation to develop and implement this program. Delighted to report that we have just celebrated our 3rd anniversary in September 2015 of this wonderful program! Through our joint efforts, 43,814 pounds of produce has been donated from farmers at the Thursday evening market.

Photo by Carolyn Eicher

Photo by Carolyn Eicher

I was happy to have a few moments on a Friday morning with Lt. Henry Gonzalez from The Salvation Army when produce from the Thursday market is distributed to their clientele.

  • Please tell us about who you are and what you do.

My name is Lt. Henry Gonzalez. I am the Corps Officer at The Salvation Army, San Luis Obispo Corps.  I grew up in Los Angeles.  I consider myself a city guy and have always enjoyed the perks that came with that; Disneyland, Museums, Laker Games, Hollywood, etc.  In 2013 I was commissioned as a Salvation Army Minister and was appointed to the beautiful and quiet town of San Luis Obispo.

  • We’d love to know about your previous work. Anything that inspires you to be involved and give back to the community?

Before becoming a Salvation Army Officer, I had a few different jobs.  From being self-employed to delivering medications to different doctor’s offices and hospitals to becoming a Sound Engineer/Technician for a few years.

 Since the age of 12, I was involved with The Salvation Army in Santa Ana, CA, through their summer camps, feeding the homeless programs, Sunday Open Air’s, etc.

 

Photo by Carolyn Eicher

Photo by Carolyn Eicher

  • Can you share a personal story about being involved with GleanSLO and collecting fresh fruits and veggies at the market?

Being part of this Partnership with GleanSLO has been an amazing experience because it takes me back to my teen years of involvement with The Salvation Army in East Los Angeles.  At that time, they had a Partnership with the Los Angeles Food Bank who would donate canned goods, produce and cereal for us to give out to the East Los Angeles Community.  This is exactly what’s being done here through The Salvation Army thanks to the doors which have been opened by GleanSLO to serve our San Luis Obispo Community.

Photo by Carolyn Eicher

Photo by Carolyn Eicher

  • Anything you’ve learned about our local farmers who share with us each week?

The thing that I’ve learned from our local farmers is……They are Generous!

 

 

 

  • Can you describe the variety of food that we receive from the farmers at the market? How is this food distributed through The Salvation Army?

We receive Lettuce, Tomatoes, Squash, Cilantro, Zucchini, Potatoes, Apples, Nectarines and many other types of produce.  All this variety of food is distributed every Friday morning.  We have volunteers come in to wash any produce and sort before it is given to our San Luis Obispo Community Clientele.

Photo by Carolyn Eicher

Photo by Carolyn Eicher

  • Do you have any ideas about the future of GleanSLO and the vision for a healthy community? How can we improve our work and our reach?

 I’m aware that the GleanSLO Vision is to make the San Luis Obispo Community aware about healthy eating.  So far they have done a great job about it and will continue to do so.

 

  • Thank you so much Lt. Henry!

 

Photo by Carolyn Eicher

If you are interested in helping out as a GleanSLO volunteer at the market, please email us at gleanslo@slofoodbank.org or call (805) 835-3750. We are always looking for volunteers who can help out on Thursday evenings  from 7:45-9:00 pm.

We would like to thank Peter Jankay, Administrator, San Luis Obispo County Farmers’ Market Association, The SLO Downtown Association, the San Luis Obispo County Farmers’ Market Association and Diane Boyd, The Salvation Army, previous Lieutenants Patty and Juan Torres, current Lt Henry Gonzalez, the generous farmers who donate to us each week,  The California Conservation Corps and the countless volunteers who have helped us each Thursday night. We couldn’t do it without all of you!

 

Photos on Flickr from our Thursday Night Farmer’s Market Collection:

https://www.flickr.com/photos/gleanslo/sets/72157633057648747/