Category Archives: Uncategorized

Welcome to Josh Ayers, our new GleanSLO Program Coordinator!

Interview by Carolyn Eicher

Josh Ayers, photo by Carolyn Eicher

Josh Ayers, photo by Carolyn Eicher

 

GleanSLO has grown and changed over the years and we are happy to welcome each new volunteer, farmer, neighborhood donor, community member and partner!

We are also grateful for the individuals who have become our dedicated and hardworking staff. As we transition and say goodbye to Jeanine Lacore, our enthusiastic coordinator over the past three years, we also welcome her replacement, Josh Ayers. Jeanine and Susan have gleaned and trained with Josh over the past month and have seamlessly transitioned to keep our gleans running smoothly during our busy season of stone fruit and large farm gleans that occur each week!

There are a lot of logistics that go on behind the scenes to pull off each and every farm glean, farmers’ market and neighborhood glean, and in addition there are numerous meetings, with visioning, networking, and brainstorming that happens with our Steering Committee, the Food Bank staff, community partners, statewide gleaning organizations and beyond. We have always found the right people to help continue the vision that we had when we first created our gleaning initiative for our county.  It is our hope that those of you that haven’t yet met Josh will introduce yourselves, share a bit about your experience with GleanSLO, and welcome him enthusiastically as we are.

Josh at a backyard lemon glean, photo by Carolyn Eicher

Josh at a backyard lemon glean, photo by Carolyn Eicher

– Welcome Josh! We are so excited to get to know you, and have the GleanSLO community find out about you and your background.  Please tell us about yourself.

 

I grew up in Bakersfield and would frequently visit my grandparents in the small town of Shafter, which was about 30 minutes north. I used to love the drive to and from their house because I got to watch the cycles of all the crops being grown and harvested.

In 2006 I transferred to Cal Poly from Bakersfield College and graduated in 2009 with a B.S. in Journalism. After graduating I accepted a job at a Santa Barbara-based software company. I lived in Santa Barbara for a year, before moving to Arroyo Grande, where my wife, daughter and I have planted indefinitely. I had held three different job titles at that company, the last being a senior editor for one of its own industry-related magazines, but quit at the end of last year to explore career and volunteer opportunities in the non-profit sector.

I have been an avid gardener and plant propagator (or sometimes a plant killer) since my early childhood and credit my parents and grandparents for giving me those gardening opportunities to learn to like vegetables (cherry tomatoes and French breakfast radishes are still regulars in my garden).

If I’m not gleaning or gardening, I’m probably in the kitchen planning or prepping the next meal for my wife and daughter. I love to cook, especially with homegrown or fresh produce. Outside of the home, I enjoy swimming, hiking, and fishing.

— When and how did you hear about GleanSLO?

Josh at his very first glean with GleanSLO. Photo courtesy Josh Ayers.

Josh volunteering at his very first glean with GleanSLO. Photo courtesy Josh Ayers.

I heard about GleanSLO in the fall of 2013 through the organization’s online listing for a program manager. At that time, I hadn’t had much experience in the non-profit sector, but decided to throw my resume into the arena to see what would happen. I was surprised by a quick call back, but I didn’t get the job at that time. Going through multiple interviews, including one with the GleanSLO steering committee was a great introduction to the GleanSLO program. After those interviews, I started noticing GleanSLO events and logos around the county and continued to follow the program’s growth until I was in a position to dedicate some of my time to gleaning.

My first volunteer glean was arugula at Talley Farms. I was so excited after that first glean that I went straight to Farm Supply and bought my own harvest knife. To this day, I’m still hooked on being out in the fields or climbing trees to get that last piece of fruit, but mostly, I enjoy being around the multitudes of volunteers that come out and share their time, stories, recipes and smiles.

–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?

GleanSLO has already been so successful with its grassroots organization and organic growth, which would not be possible without its incredible base of dedicated volunteers. I want to help GleanSLO continue that growth in a way that will allow it to be true to its mission, vision and values without it, as my grandfather would say, “getting too big for its britches.”

Having said that, I believe there is still a large network of resources and partnerships that we haven’t tapped into that could help our program grow and help to build a healthier community.

Josh gardening at home with his daughter. Photo courtesy Josh Ayers.

Josh gardening at home with his daughter. Photo courtesy Josh Ayers.

I would love to see our program grow in a way that allows us to get at-risk youth involved in fun and meaningful community service, or at the least, provide them an opportunity to garner information about food systems, food waste and the abundant agricultural jobscape that we have in our county.

I would also like to see elected officials in SLO County embrace California Assembly Bill 551, which allows for counties or counties and cities to establish urban agriculture incentive zones, or in other words, areas where individual properties (think parking lots or vacant investor properties) that can be zoned as “urban agriculture preserves” where small-scale farming can take place.

Not only could this potentially expand our gleaning opportunities, but it could also allow for greater community involvement in the local food production network, as well as increase farming opportunities for potential growers who otherwise would not have access to large sections of land. These zones have already been created in other parts of the state and if they were to be created here, I would love to eventually see a volunteer-run GleanSLO urban farm or garden that we could harvest from.

–Do you have any favorite recipes to share, or how you like to eat/prepare your veggies? We love to find out about healthy tips and ideas to share with our GleanSLO community.

I have too many favorite recipes to list! Most of those recipes hinge on memories of eating them with close friends or family (or both), and each one of them tend to mark certain eras of my life of when I first tried or was shown a way to prepare a fruit or vegetable that I had not liked up to that point in time.

As for how I like to eat my veggies—I prefer to use my mouth. Seriously though, how I eat them depends on the type of vegetable and who might be eating them with me. Ten years ago kale was just a garnish to me. Then about five years ago, my wife, Kate, made a kale salad from a recipe that she got from her sister, where she massaged it with avocado, salt, freshly squeezed lemon juice and sesame oil and then added in strawberries, sunflower seeds and goat cheese.  If Kate and I are eating kale, it’s pretty much certain that we will be having some variation of that salad. If it’s just me eating kale, I like to braise it Southern Style, in broth with apple cider vinegar, onions, and garlic.

Resources for cooking are everywhere. I prefer word-of mouth recipes from friends, coworkers and family members and particularly recipes without strict instructions, as it allows some flexibility for experimentation and personalization.

To this day, the only gleaned item that really gets me still is loquats. I first tried one from a local San Luis Obispo tree a few years ago.  They are so delicious as-is, but I haven’t really had the opportunity to expand past that.  If I do end up taking a stab at preparing a dish with them, I will probably go in the direction of preserves or jam, or try to use them as a sweet and tart component of a basting sauce for poultry or fish. I imagine they could be incorporated into salsa as well.

 

We hope you get a chance to meet Josh in person soon, at a glean or out and about around Arroyo Grande or San Luis Obispo. Josh is your go-to guy for  registering your tree, scheduling a glean or signing up to volunteer. Josh can be reached at jayers@slofoodbank.org or 805-235-1180.

 

 

 

Farewell Jeanine, thanks for being you!

Jeanine Lacore

Jeanine Lacore

On June 19, we said goodbye and good luck to our dedicated Program Coordinator of three years, Jeanine Lacore. Jeanine has played a huge role in shaping GleanSLO into the successful (and highly organized) program it is today! Jeanine is setting off to travel across the country in her pickup truck and while we will miss her dearly, we couldn’t be more excited for her new adventures. We feel fortunate to have had the chance to work with her and be inspired by her passion for all things food and community. Before she hit the road, we asked Jeanine to reflect on her time with GleanSLO for our blog.


 

After 3 years with GleanSLO I’m having a hard time summing up this experience without going off in a million directions. Where do I begin?! I suppose some of my earliest memories in life shaped my passion for food justice. My mom and dad raised a family of seven children on one working-class income. As a child I remember going to a church pantry and bringing home a couple bags of food that were quickly consumed by me and my siblings. I don’t ever remember being hunger, but I’m sure that my parents worried about how to feed us all. Now that I’m an adult I understand the issue of “hunger” and how it affects a large percentage of our population. I can sympathize with people going through the stress of having to choose between paying for a tank of gas or a decent meal. I’ve also come to realize that it’s not always about access to food, but more of an issue of access to healthy food.

GleanSLO Steering Committee gathered to honor Jeanine before her last day.

GleanSLO Steering Committee gathered to honor Jeanine before her last day.

I never would have imagined I’d find such an ideal job. As the Program Coordinator of GleanSLO I’ve had the opportunity to explore so many beautiful nooks and crannies around San Luis Obispo County while tasting a rainbow of fruits and vegetables and have had the chance to glean next to some of the most inspiring, generous and thoughtful people in my life. One of my favorite memories includes picking apples in See Canyon during my first year as an AmeriCorps VIP member. I remember walking down rows and rows of trees so loaded the branches sagged toward the ground waiting for the weight to be relieved. With over 20 heirloom varieties of apples my taste buds marveled at nature’s bounty and to this day I will always be most fond of the Gold Rush variety!

Jeanine was instrumental in developing GleanSLO's School Fruit Drive program.

Jeanine was instrumental in developing GleanSLO’s School Fruit Drive program.

This job (if you can even call it that!) has had the perfect combination of working outside, getting my hands dirty, using my detail-oriented tendencies, and having the chance to hear so many interesting stories from people who share my love for food and giving. At this point in life, I’m fortunate to be in a stable position surrounded by passionate people who also want to create a more just and caring world through the act of harvesting and sharing fresh fruits and vegetables. We all need to eat and food becomes the common denominator that divides the gaps between age, culture, gender, ethnic background, class, and so forth. There’s nothing more heart-warming than to see a group of volunteers out in a field or harvesting among the fruit trees rolling their sleeves up, sharing their recipes, and forming unexpected friendships that last far beyond a glean. In fact, I’ve found a handful of best friends and lifetime mentors along the way!

Stephanie Jeanine and Tom

Stephanie Buresh (MCP High School), Jeanine, and Tom Ikeda, farmer

I’m proud to have been part of the GleanSLO community and the SLO County Food Bank’s efforts to provide our neighbors in need with the nutritionally-dense food that everyone deserves. I believe I’ve experienced the true meaning of community—where there is a spirit of comradery and a desire to selflessly help one another through the simple act of sharing. Thanks to all who have been a part of this chapter in my life. These memories will resonate within me for decades to come, and no matter where I end up I will always be a gleaner at heart!

Thank you Jeanine, we wish you all the best!

Interview with Chef Dave Schmit

Interview and photos by Carolyn Eicher

Photo by Carolyn Eicher

Photo by Carolyn Eicher

Living on the Central Coast, Chef Dave Schmit enjoys being surrounded by fields and farms and getting to know farmers who grow all kinds of varieties of fresh produce. Dave, originally from Minnesota, and trained at Le Cordon Bleu in Minneapolis, has over 15 years of experience cooking at some of the finest restaurants including the Brentwood Country Club, Hotel Bel Air and The Beverly Hills Hotel. He has cooked for celebrities including Oprah, Robert Redford, Nancy Reagan and Michael Jackson among many others.  Dave and his wife Dana visited the Central Coast from Los Angeles numerous times on vacations, and jumped at the chance to move here in 2012 with Dana’s job at Rosetta.

 

In 2012 he decided to take a different turn in his work and applied for a part-time position as chef for the Maxine Lewis Homeless Shelter through CAPSLO (The Community Action Partnership of San Luis Obispo County), cooking dinners for 100. To prep for the meals, Dave shops weekly at the Food Bank’s Oceano warehouse, selecting fresh ingredients, some of it donated and rescued by GleanSLO, all the while thinking of the nutritional needs of the clients.

 

Photo by Carolyn Eicher

Photo by Carolyn Eicher

In his role as shelter cook, he commonly uses a “flash/scratch” method which combines whole foods and large amounts of fresh produce with already prepared foods. Dave makes a variety of meals, both vegetarian and with meat, always trying to maximize the use of rescued and donated produce. During one of the interviews at the commercial kitchen where he works, I talked with Dave as he washed, prepped, chopped and stirred up a pot of lentil soup in a 64-quart pot with the same effort as someone making a meal for a family of four. Anyone who sees him in action and listens to him talk quickly grasps how talented he is, and how lucky we are to have him in our county.

 

“…whether for fine dining or the shelter, he said his focus is the same, on people enjoying food.”

GleanSLO manager Susan Singley asked Dave about the differences in cooking for the shelter compared to fine restaurants, and what he misses from his former positions. He shared that it’s the support and camaraderie from a team. The shelter cooking, however, is a one-person operation. But whether for fine dining or the shelter, he said his focus is the same, on people enjoying food. He likes the challenge of the shelter job as he comes up with new meals inspired by the variety and fresh produce available at the warehouse. He cooks intuitively, is well versed about food and can talk extensively about “food anthropology.”

 

Photo by Carolyn Eicher

Photo by Carolyn Eicher

Dave shared that he wishes people would see the complexity of living here with the abundance of food grown in our rich agricultural area and the importance of taking care of and feeding people in need. He would like to see more effort placed on better nutrition for the needy and awareness that more nutrient-dense food could help reduce health problems among them. He predicts that as resources diminish, there could be increasing demand for services and the importance of considering the needs of all people in our community.

 

Grilled Baby Leek Ravioli, Carrot Romesco Sauce, Cyprus Grove Chevre created by Chef Dave

Grilled Baby Leek Ravioli, Carrot Romesco Sauce, Cyprus Grove Chevre created by Chef Dave for the Winemaker Dinner at Wine, Waves & Beyond

 

 

 

 

 

 

 

 

 

 

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Along with his part-time job for CAPSLO, Chef Dave caters private events, weddings, and special functions.  He will be a featured Chef in the Wine, Waves & Beyond Winemaker’s Dinner on May 2 to benefit GleanSLO. He can be reached at dave.schmit@gmail.com.

CAPSLO:  http://www.capslo.org

Maxine Lewis Homeless Shelter http://www.capslo.org/programs/cat-homeless-services/menu-maxine-lewis

Welcome Susan Singley, our new GleanSLO Program Manager

Interview and Photo by Carolyn Eicher

Welcome Susan! Please tell us about yourself and your background:_MG_8803

My name is Susan Singley and I am incredibly happy to be the new Program Manager for GleanSLO! I recently relocated to SLO County from Fort Collins, Colorado. Simply put, my passions are community and food! I have had many incredible opportunities to work, learn and live in great places, with great people, and couldn’t be happier to have landed in San Luis Obispo County.

Most recently, I was working for a Food Bank, handling local food donations (including farms, gardens and gleanings) at the Food Bank for Larimer County.  I have a Master’s in Sociology from Colorado State University and did my undergraduate work in Sociology and Psychology at California University of Pennsylvania (It’s in a little town called California, PA, which was a Pittsburgh-area steel boom town, no relation to the UC or CSU system!).

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

I learned about GleanSLO by accident!  I was researching the Food Banks in the Central Coast and reading more about the work they do, just to get a feel for where I might fit if I moved here.  When I found out about GleanSLO and the SLO Food Bank, and after reading the mission and vision I said out loud, “That is exactly what I want to be doing!”  The Program Manager position was not posted at the time, but when I checked back a couple weeks later, it was, and I sent out my resume and cover letter the next day. I’m really attracted to the gleaning movement because of all the needs that it meets for the community. Gleaning meets immediate food needs for those struggling to make ends meet for their families.  But that is just the beginning.  It also meets needs for people who want to help out and get connected to the land and just help out in some way – human beings have a strong need to feel deeply connected to the earth and to each other. And the act of gleaning is a very fulfilling for people who do it.  Gleaning also meets needs for farmers and backyard growers who invested time and resources into the food they grew.

Every grower I’ve ever met has one thing in common – they want to see their food eaten and not have their efforts go to waste!

The fact that the food is there – it’s being grown and resources are being invested in it – is incredibly motivating to me.  I believe that it is unacceptable that thousands of people (1 in 6 people in SLO County) struggle to put food on the table, while an estimated 58 million pounds of food goes unharvested.

Please tell us about the work you did in your last job. Anything that you hope to incorporate into your position at GleanSLO?

The deeper issues of poverty and inequality are complex, but there is one thing I have been convinced of since starting this work: I believe that hunger is a solvable problem.  Communities can come together to help meet needs of our most vulnerable populations, just by gathering the food that is already out there.

My last job involved working with all of the Food Bank for Larimer County’s local food donors – retail/grocery stores, food manufacturers, as well as farms, farmers markets and backyard gardeners.  I had been working really hard to build relationships between growers and backyard gardeners with that Food Bank, and part of the impact of that was helping change the community’s perspective on what a Food Bank does.  There is still sometimes an outdated idea that a Food Bank is a musty old food pantry full of outdated cans!  Modern Food Banks are amazing fresh food rescue organizations with a lot of logistical expertise!  Food Banks across the country have worked incredibly hard to build their own capacity and that of partner agencies to distribute fresh produce, dairy, meat and other healthy, nourishing foods.  The push for fresh food in Food Banks is driven by respect for the needs of our local families. If we really want to help, we need to provide them the best food possible to help nourish their lives.

I love helping growers and gardeners realize that they are making a real difference for people in need.

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?

There is so much potential for GleanSLO. The founders, Steering Committee, staff and volunteers have done an incredible job of building a strong and sustainable program.  I’m so impressed with everyone I’ve met here!  I see the potential for community connections increasing as we see where the greatest needs are and how we can keep our program grassroots and flexible enough to see what the needs are and how to meet them. I definitely think there are more opportunities to partner with farms and do farm gleans more often, so I’ll be looking into how we can keep making those connections. I think our Neighborhood Harvest Leader program is a great way to empower our volunteers and expand our reach, and hope to see us training more harvest leaders as well. I think it’s important to take time to grow thoughtfully so I will be taking a lot of time to get settled in and find out where the community feels we need to focus next.

Will you share one of your favorite recipes?

I’m a huge fan of cooking in large batches (often over the weekend) and saving time on weeknights when I have less time to cook. I love making simple dishes like sautéed greens and roasted roots.  When I’m looking for new ideas, I love www.101cookbooks.com and www.smittenkitchen.com.

Carrots are one of my favorite foods, and the recipe below is one of my favorite ways to make them if I’m feeling like making something special. This is a dip/spread that I loved buying from the deli at the Fort Collins Food Cooperative. My friend Adam was also a huge fan and he asked the co-op for their recipe, so here it is:

Spicy Thai Carrot Insanity

First, shred about 1.5 pounds of carrots in a food processor and set aside.

Then mix up the following ingredients in the food processor:

2 cups peanut butter
1 cup peanuts
1 little jar of red curry paste
¼ cup (or to taste) tamari
¼  cup rice wine vinegar
1/3 cup organic coconut milk
2 cloves garlic mashed up
About an inch of ginger, mashed up with the garlic in the food processor
¼ c dried basil
Then add:

1 small bunch of scallions, sliced thin
1-2 colored bell peppers, chopped
The pre-shredded carrots from above
Mix one more time in food processor and add whatever you need to get it to a texture you like.  Enjoy in sandwiches, as a dip, with crackers, or by the spoonful!

Gleanin’ for the Holidays!

Guest blogger: Emma Phillips, GleanSLO intern from Brown University

Emma harvesting radishes at Talley Farms

Emma harvesting radishes at Talley Farms

After finishing up another semester of college on the colder coast, I was glad to head from East to West for winter break and a break from winter. Most of the vegetables I’ve been eating lately in Providence, RI have been flash frozen, and not always intentionally. As an urban studies major, I focus on urban agriculture, and how community gardens can serve to revitalize neighborhoods, provide nutrient dense produce, and gainful employment for refugee communities. As I drove from San Luis Obispo to Talley Farms to glean, Orcutt Road’s rolling vineyards quickly made it clear I’d left the urban behind, and was headed back into the heart of Central California agriculture land I was raised on.

We began the morning harvesting lettuce, a quick and easy crop that left us feeling accomplished as we filled crates faster than we could unpack them from the truck. After leaving lettuce behind, and heading over to the leek field, we quickly learned the extent of our expertise, though. Leeks proved much trickier, requiring skilled paring skills that we slowly mastered. Gradually moving to fill even one box collectively, I couldn’t help but grin as Talley Farm’s employees left the adjacent field for their lunch break, as they must have found our novice attempts at leek harvesting quite comical. Nonetheless, after a mid-harvest secondary tutorial on proper leek harvesting methods, we managed to scrape up enough produce for leek soup, or stone soup at the very least.

Our last glean before Christmas, also at Talley Farms, brought together a tenacious crew. A preschool teacher, recent college graduate, an aspiring flight attendant, young professionals, and retirees all stooped over and got nice and dirty in a mud thick enough to rival the heartiest holiday eggnog. As we clipped away bunches of arugula, our biggest worry was tying the stems tight enough to survive transit. At the peak of the holiday season, the red and green of the radishes was fitting, and along with visions of sugar plums dancing in our heads, were the visions of fresh picked veggies making their ways onto the tables of local families.

SLO Creek Farms, first GleanSLO partner

Interview with Robyn Gable of SLO Creek Farms, by Carolyn Eicher

“Working with GleanSLO was one of the best decisions we’ve made.” ~Robyn Gable

2015 will mark the 5th anniversary of working with SLO Creek Farms. GleanSLO has had the privilege to work with the Gable family (Blythe, Robyn, Ashley, Brandon, Taysia) over these years. They are generous, open and always willing to support our work. GleanSLO is happy to partner with SLO Creek Farms!

Robyn and Blythe Gable at the farmers' market.

Robyn and Blythe Gable at the farmers’ market.

Robyn’s interview:

“Blythe and I were raised and met in Simi Valley, California. We moved to Las Vegas in 1973, got married and raised our family there. We had a thriving construction company and would occasionally come to San Luis Obispo to visit.  We loved the area, and eventually bought our apple orchard approximately 14 years ago. We leased it back to John DeVincenzo, until he passed away 5 years ago.”

“At that time, we decided to open up the farm as a U-Pick, so people could come enjoy the orchard. The previous accounts John had with produce buyers were not available to us, and we had an abundance of apples that we did not know what to do with. We decided to call the food bank to see if they would be interested in a large donation of apples.  GleanSLO  came out with some volunteers and harvested an abundance of apples. That was the beginning of our continuing relationship. That was the one of the best decisions we made, teaming up with the most amazing organization, workers and volunteers.  We are very thankful for the food bank and all the great work they do.”

“One of the things I really admire about GleanSLO is how innovative they are in figuring out different ways to get harvested food to the people in need. I recently heard about the farmers market they set up for people to come and shop for what they need for their families at no cost. They are very passionate about what they do and how they can get more fresh produce to less fortunate families.”

Donating Greens

In this season of giving, we look to you, our friends to help us through the next year of harvesting nature’s bounty…

Gleaning is a viable part of the solution to hunger. 

Thank you for being part of the change!

Photo credit: Carolyn Eicher

Photo credit: Carolyn Eicher

GleanSLO is a volunteer powered program of the Food Bank, harvesting and sharing food for the benefit of our community. Since our modest roots in 2010, we’ve harvested 559,000 pounds of fresh, local produce for families and individuals in need.

What can you get for one dollar at GleanSLO? Every dollar you donate equals roughly 14 pounds of healthy produce for families and individuals from the Food Bank. How about that bin of fresh apples in the photo below… equivalent to a donation of $50! Thinking of something a little bigger? A donation of $1,250 would equal an entire truckload of produce for those in need.

GleanSLO uses existing Food Bank resources and overwhelming volunteer support to minimize overhead and leverage donations to have the greatest impact possible.

15347978341_e6a44e37fe_kReady to help? Follow the link to make a secure online donation to support GleanSLO’s work.

donate now

 

Checks can be made out to the Food Bank Coalition of SLO County (GleanSLO in the memo) and mailed to:

Food Bank Coalition of SLO County

P.O. Box 2070

Paso Robles, CA 93447

SLO Creek Farms Apple Harvest Festival

SUNDAY, OCTOBER 12, 2014   1pm-4pm

 

Hi Apple Friends,
It’s that time of year again for the Annual Apple Harvest Festival 2014!!! 
Come out to SLO Creek Farms Organic U-Pick Garden Area Sunday, October 12, 2014 from 1:00pm-4:00pm and get some FREE cider, freshly pressed right before your eyes. All we ask is that you bring your own 1/2 gallon empty jug and help pick some apples off the trees to help donate to the cider press so everyone can enjoy some free cider. First 1/2 gallon is free!!! There will be a tip jar if you would like to contribute to GleanSLO. Also more cider will be available for purchase if 1/2 gallon is not enough for you cider addicts.
This Festival is Sponsored by the Food Bank/GleanSLO & SLO Creek Farms. We are celebrating the harvest season, the generosity of the Gable family, and GleanSLO volunteers’ hard work and dedication to feed the hungry and help make this world a better place. Special thanks to SLO Creek Farms for making this possible!!! We love you guys!

 

We will have Live Music by Green to White, Dancing, BBQing, Raffling, Hooping Contest, Apple Seed Spitting Contest, Apple Pie Baking Contest, Pumpkins Painting, Hayrides and More!

SLO Creek Farms Apple Harvest Festival 2014 bushel_of_apples_1791838 15094312578_27db962454_z_________________________________

SLO Creek Farms~ Apple Harvest Festival 2014

 

Contests Itinerary:

  • 12:00pm: Turn in all Baked Pies for contest at 3:00pmat Pie Table
  • 1:30pm: Hoop Contest
  • 2:30pm: Apple Eating Contest
  • 3:15pm: Apple Pie Judging
  • 3:00pm: Apple Seed Spitting Contest
  • 3:30pm: Balance an apple on your head/Hooping Contest
  • 1:00pm-4:00pmTractor Hayrides-Free, Go to Community Garden
  • 1:00pm-4:00pm Sumo Wrestling-Free
  • 1:00pm-4:00pm Pumpkin Painting-Purchase Tickets $3.00
  • 1:00pm-3:00pm Face Painting- $ Pay at Face Painting Booth

Live Music:

  • 1:00pm-4:00pm Live Music by Green to White

Purchase Food, Raffle & Pumpkin Painting Tickets at the U-Pick Garden Stand

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Apple Harvest Festival Raffle

$1.00 a Ticket

All proceeds go to benefit GleanSLO.

Prizes:

  • 2 – 1 month U-Pick Apple pass
  • 6 – ½ Gallon Apple Cider Certificate
  • 6 – 5 lbs U-Pick Apples Certificates

14 Total chances to win and all helping a good cause in the meanwhile.

Please print your name, phone number, email and your raffle ticket number on the Raffle Form. We will announce the winner; if you are not present we will contact you to collect your prize.

Good Luck Everyone!

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Apple Pie Baking Contest:
*Must pick apples from SLO Creek Farms Orchard the week before and make your own pie crust.
Bring your apple pie to the baking table by 12:00pm and leave your name, recipe, and phone number at the registration booth, so we can contact you if you are one of the 3 winners. Recipe will be published in our recipe book for all to see and try, with your name next to it, so make sure it is an original or your own twist to it.

Apple Pie Baking Contest will be held around 3:00pm.

*1st place winner will receive a free months pass to pick apples, a jug of cider, apple chips, and an apple pie cookie.

*2nd place winner will receive a 10 free pounds of apples, plus a jug of or cider, apple chips, and an apple pie cookie.

*3rd place winner will receive a jug of our cider, apple chips, and an apple pie cookie.

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Apple Harvest Art Contest 2014
Enter to win!!! The Apple Harvest Art Contest 2014!!!
Held at the Apple Harvest Festival October 12, 2014

Draw, paint, photograph or create a sculpture of beautiful apples. Finished piece will be showcased at the Apple Harvest Festival October 12, 2014 from 1:00pm to 4:00pm

***Bring your finished pieces to the Apple Harvest Festival at the SLO Creek Farms Organic Herb Garden October 12, 2014 between 10am-12pm.
Please put the name of your art piece on the front of you art piece, and also your full name, contact number and email taped to the back of the frame.
Call (702)245-3135 for questions.

Be inspired. Create. Have fun.
All levels of artists welcome, Amateur or Professional.

SIGN UP HERE TO ENTER:
http://slocreekfarms.com/apple-harvest-art-contest-2014.html

You are welcome to go get inspired by wondering the SLO Creek Farms apple orchard with all the fall season apples on the tree at SLO Creek Farms from now till October 12, 2014

3 Categories:
*Kids 12 and under
*Ages 13 and up Amateur
*Ages 16 and up Professional

Contest prizes:

1st Place winners- Seasons Pass Apple Picking 2015
2nd Place winners- Months Pass Apple Picking 2014
3rd Place winners- One Week Pass Apple Picking 2014

So bring your 1/2 gallon empty jug and come celebrate with us. The apples are AMAZINGLY delicious right now and we want you to enjoy them as much as we do.

Looking forward to celebrating apple harvest season with all our apple friends,
Love, GleanSLO and

The Gable Family
SLO Creek Farms
6455 Monte Rd
SLO,CA 93401
(702)245-3135

Meet Vince Petrie!

Vince Petrie, a Neighborhood Harvest Leader

Vince started volunteering with GleanSLO at the beginning of 2013. At that time he fearlessly approached many of his neighbors to ask if they’d like to donate their excess fruit. This is when we had some of our FIRST Neighborhood-wide Collections! Now Vince is a seasoned Neighborhood Harvest Leader. Thanks for all or your great ideas, Vince!  Keep ’em coming!

 

Vince1. Why are you interested in gleaning?

I’m a scrounger by nature.  I like to take things that other people don’t want and find a use for them, giving them a second life.  Before I found GleanSLO, as I would walk around my neighborhood I was bothered by all the fruit that was falling on the ground and rotting.  I thought that there must be a way to save this fruit.  I thought about starting a neighborhood produce exchange.  That was just about the time I found out about GleanSLO.  So I called them and volunteered.

2. How did you first make contact with GleanSLO?

I saw a GleanSLO flyer somewhere, can’t remember where.  So I called the number on the flyer and took it from there.

3. What is your favorite part about neighborhood harvests? 

My favorite part is participating in a group activity with others who share my enthusiasm for the task at hand.  I tend to be more of a loner, not fond of team or group activities.  But I’ve found that gleaning is an exception for me.

4. How does gleaning make you feel?

Gleaning gives me great satisfaction, and here’s why.  The corporate food industry has made it its mission to sell us cheap, unhealthy food (or food-like products) that maximize their profits, while paying lip service to our health.  Meanwhile, they demand and get government subsidies from self-serving politicians.  When I glean, I’m helping to provide healthy food, at no cost, to people who need it but can’t afford grocery store prices.  Gleaning completely bypasses corporations and government while contributing to the betterment of our community.  That makes me very happy.

 

Firstfruits Farm, bringing nature’s abundance to the people

GleanSLO has a unique opportunity to partner with a special farm. Typically GleanSLO gathers the excess, the unharvested, the not-so-pretty looking produce and donates it to our neighbors in need. Firstfruits Farm is different. It is a 100% volunteer run effort, operating on donations of everything from seed to compost. They grow perfect, organic produce FOR our neighbors in need. Firstfruits Farm donates the first pick, not the seconds. The farm is managed under the skilled hand of Darin Laity. Produce is grown and harvested by loving volunteers coming from various sources including Trinity Church, Grace Church and GleanSLO. Veggies are distributed at God’s Storehouse at Grace Church as well as several other food pantries.

 

14788227605_b54d6d683d_zWe asked Jon Medlock, pastor at Trinity Presbyterian Church to share his thoughts about the farm:

 

“Firstfruits Farm is a small but growing little farm, tucked away behind the SLO airport off of Davenport Creek Road. Started in 2013 by Trinity Presbyterian Church in SLO, Firstfruits Farm borrows its name from the bible.  In the Old Testament, God instructed his people to offer the firstfruits of their harvest as an act of thanksgiving and gratitude. In this spirit, Trinity wants to offer our best to the people of this city, and the farm is our effort make top quality, organically grown vegetables available to residents of our city who cannot easily afford healthy, fresh food. 

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We do this for a number of reasons: We believe God created all people in his image, with dignity and worth. We believe that our bodies matter as much as our souls. We believe that access to healthy food is a matter of basic justice. We believe that God is graciously renewing this broken world, and that when we pursue healing and restoration, we are acting in faith that God will bring perfect healing and restoration one day. We also believe, along with Wendell Berry that “Christian agriculture [is] formed upon the understanding that it is sinful for people to misuse or destroy what they did not make. The Creation is a unique, irreplaceable gift, therefore to be used with humility, respect, and skill.” In short, we support and work with this farm because of our Christian convictions. 

 

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If you are interested in helping us serve alongside our neighbors in this way, we would love to have you join us. We harvest and do basic farm maintenance Wednesday and Saturday mornings at 9:00. In addition we have evening harvests on Fridays at 6:00. We are located off of just east of the intersection of Davenport Creek and Serpa Ranch Roads in SLO.”

Firstfruits Farm is a special place, an ideal volunteer opportunity for families. You’ll find a sandbox, picnic tables, wildflower and native bee garden and 2 acres of assorted organic veggies – cucumbers, bell peppers, chard, several varieties of kale, herbs, corn, tomatoes, melons, squash, eggplant, and a small orchard full of ancient varieties of fruit trees!