Glean and Give this Fall!

Getting tired of all that zucchini and summer squash? Don’t have any plans for the last of your tomatoes still on the vine? Here’s a wonderful opportunity to donate your unwanted garden surplus to a good cause! This Fall, SCLT is partnering with Crossroads RI and the Rhode Island Community Food Bank–two organizations committed to providing healthy food for the neediest Rhode Islanders–in a new initiative we’re calling GLEAN AND GIVE. Here’s how it works:

  1. Harvest any fresh produce that you are willing to donate*
  2. Bring your gleaned produce to SCLT’s Office (109 Somerset St.) between 10 a.m. and 3 p.m. on Monday, October 15th OR Monday, October 22nd.
  3. We’ll donate all of the gleaned produce to Crossroads RI who will then use it to help provide hot meals for the 150 homeless men, women and children the organization feeds every day

SCLT is excited to be collaborating with Crossroads RI and the Food Bank in both reviving the old agricultural tradition of gleaning–the final harvest of leftover crops–and promoting the food security of Rhode Islander’s. For more info., contact Cindy at cindy@southsideclt.org or 273-9419 ext. 30.

*All produce is welcome (tomatoes, eggplants, peppers, herbs, cooking greens, etc). Produce can have blemishes and nicks but should not be rotting in any way. Think of it this way: if it’s something you would harvest to eat yourself, then it’s acceptable to donate!

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Here’s some more info. about one of our partners, Crossroads RI:

“The mission of Crossroads Rhode Island is to assist the homeless and disconnected on their journey toward a better quality of life. We do this by providing a continuum of care that includes basic emergency needs, shelter, housing, case management and vocational services for individuals and families. The dining program provides healthy, appetizing and respectful meals for homeless shelter residents (Crossroads Women’s Shelter, First Step Shelter) and housed clients residing in the Crossroads’ Tower units. It aims to promote wellness and healing to participants and to empower them to pursue healthy lifestyles, engage in purposeful activities and community life, and achieve long-term housing stability. The dining program is committed to using fresh, local, and/or minimally processed foods whenever possible.”–Dave Rocheleau, Chef Manager at Crossroads RI

Check out the slideshow below to get a better sense of how Crossroads RI can turn your excess tomatoes into some delicious, hearty tomato sauce for Rhode Island’s neediest! (Photos courtesy of Dave Rocheleau)

This slideshow requires JavaScript.

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