Bounty from summer gardens can benefit the entire community
Squash soup, squash lasagna, grilled squash, squash marinara: there’s only so much squash a person can take, but when summer’s heat rolls around, extra vegetables seem to spring from nowhere in gardens around the South Valley.
If your neighbors, coworkers and friends have begun to avoid you, don’t worry. There’s a better place to take fresh fruits and vegetables in the area. Local food banks provide thousands of pounds of groceries to families, homeless people and the elderly, and they’re more than happy to accept donations from individual gardeners, too.
“We take all fresh fruit and vegetables of any kind,” said Jacqui Merriman, food room coordinator at St. Joseph’s Family Center in Gilroy. “If you bring something in, it will be immediately bagged up and given to our families, but if it’s a whole corn patch, give us a call a day or two in advance. We might have to make arrangements to get it in and get it into our refrigerators.”
At St. Joseph’s, the Gilroy and San Martin distributor for Second Harvest of Santa Clara and San Mateo counties, foods delivered during the day are bagged in servings for four and placed into supplemental bags for families in the area to pick up. Large orders may also be used for the area’s hot lunch programs, which require at least 100 pounds of any item.
It’s best to call ahead whenever you wish to drop off food just to make sure your local food bank has space, said Fran Hendrickson, a co-coordinator for St. Catherine’s Reach Out, the food distribution program in Morgan Hill.
“We can’t take huge cases of things because we don’t have a big refrigerator,” said Hendrickson. “It’s good to know what’s coming because we have about 15 families a day that come through.”
During the summer, local gardeners bring Hendrickson their Swiss chard, zucchini and lettuce as well as flavorful treats like tomatoes, lemons and plums.
“This time of year, someone comes through with a little bit of stuff about every other day,” said Hendrickson. “We really like the fresh items because it’s expensive in the store to buy anything fresh, so it really helps our families to stretch their budget.”
If you’re still hoping to use the extras you’ve got at home, try cooking up a few of your extra supplies rather than attempting to pawn off whole veggies on friends and relations. With minimal time and effort, these tasty side dishes make thoughtful gifts for friends and neighbors.
Zucchini and yellow squash with pesto
From “Gourmet,” September 1997
serves 6
1/4 cup packed fresh basil leaves
1/3 cup freshly grated Parmesan
1 Tbs. pine nuts
1/2 tsp. salt
1 Tbs. fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound zucchini (about 2 large)
1/2 pound yellow squash (about 1 large)
Step 1: In a food processor purée together basil, parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
Step 2: With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices.
Step 3: Arrange slices in one layer, overlapping them slightly, on two large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least one hour and up to one day, to allow dressing to be absorbed.
Tomatoes stuffed with fresh mozzarella and basil
From “Bon Appétit,” June 2003
Serves 6
Vinaigrette
1 cup packed fresh basil leaves
1/2 cup olive oil
2 Tbs. fresh lemon juice
1 Tbs. Sherry wine vinegar
1 Tbs. Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh, water-packed mozzarella cheese, drained and cut into 1/4-inch cubes
1 1/2 Tbs. coarsely chopped fresh basil
6 fresh basil leaves for garnish
Step 1: Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. Cover and chill. Can be made up to six hours ahead.
Step 2: Cut a small, skin-deep X on the end opposite the stem of each tomato. Drop tomatoes into saucepan of boiling water and cook 30 seconds. Using slotted spoon, transfer tomatoes to plate.
Step 3: Starting at the X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using a small spoon, scoop out the insides of the tomatoes, leaving their shells intact.
Step 4: Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently.
Step 5: Invert one filled tomato on each plate. Pour vinaigrette into 6 shot glasses, and place one shot glass next to each tomato. Garnish each tomato with a basil leaf.
Produce donation points in the South Valley
Community Pantry
30 B Airport Drive, Hollister
(831) 637-0340
St. Catherine’s Reach Out
17400 Peak Ave,, Morgan Hill, behind the rectory
1pm to 2:30pm, M-F
St. Joseph’s Family Center
7950 Church Ave., Gilroy
8am to 11:30am and 1pm to 3:30pm, M-F
(408) 842-6662
Second Harvest Food Bank of Santa Cruz and San Benito Counties
800 Ohlone Parkway, Watsonville
8am to 5pm, M-F
(831) 722-7110
Second Harvest Food Bank of Santa Clara and San Mateo Counties
750 Curtner Ave., San Jose
8am to 5pm, M-F
(408) 266-8866Produce donation points in the South Valley
Community Pantry
30 B Airport Drive, Hollister
(831) 637-0340
St. Catherine’s Reach Out
17400 Peak Ave,, Morgan Hill, behind the rectory
1pm to 2:30pm, M-F
St. Joseph’s Family Center
7950 Church Ave., Gilroy
8am to 11:30am and 1pm to 3:30pm, M-F
(408) 842-6662
Second Harvest Food Bank of Santa Cruz and San Benito Counties
800 Ohlone Parkway, Watsonville
8am to 5pm, M-F
(831) 722-7110
Second Harvest Food Bank of Santa Clara and San Mateo Counties
750 Curtner Ave., San Jose
8am to 5pm, M-F
(408) 266-8866
