Tips for Preventing Gardening Injuries

I love spring and can’t wait to get my hands in the soil to start gardening.  I love being outside and moving again after a winter siesta.  The healthy benefits of gardening are many with physical exercise being at the top of the list.  Whether gardening to grow food or flowers or landscape and maintain a yard, gardening offers low- to moderate-intensity exercise depending on the task according to the American Heart Association.  Digging, lifting, raking, mowing, pruning, and planting all produce whole-body movement increasing endurance, strength, balance and flexibility as well as burning calories. Getting out in the yard for just 30-45 minutes can burn up to 300 calories. Other benefits of gardening include lowering of cholesterol, blood pressure, and mortality, better hand function, higher bone density, and better psychological wellbeing.   

For the most part, gardening is a safe, beneficial activity but can lead to injury if precautions are not taken.  The U.S. Consumer Product Safety Commission reports that ERs treat more than 400,000 injuries each year related to gardening.  Therefore, it is important to take note of garden safety to prevent injury.

Regardless of age, experts [1], [2], [3], in an AARP article, warn against jumping into gardening activities without preparing and warming up a little bit.  Rather, they recommend pre-gardening preparation to build strength, stamina, and aerobic power to prevent injury as well as talking to your doctor before beginning any new regiment.   The following exercises are recommended to strength garden muscles prior to gardening:

  1. Walk to warm up the muscles and build core strength.  Stand tall and concentrate on core muscles as you move to support the back.
  2. Sit-to-stand exercises (raising from a chair to stand position without using hands) help to strengthen the thigh muscles and the core muscles for stability and improve mobility.  Set a goal to see how many can be done in 30 seconds several times daily.
  3. Hamstring stretches help to keep the muscles loose and prevent lower back, knee, and foot pain.There are numerous ways to stretch hamstrings so it is best to find the stretching exercise that is personally best.
  4. Planks are great for building body strength as well as stretching and building strength in the arms, fingers and hands.  Planks can be done on the floor or against a wall.
  5. Practice balance by standing on one foot to build stability and prevent falling.

Once one has properly prepared for gardening, safety should always be first and foremost in the way we use our body and tools in the garden. For your comfort, safety, and the good of your back and knees, keep these tips in mind: 

  • warm up and stretch prior to activity;
  • begin with light movements;
  • stand tall occasionally to stretch the legs and roll the shoulders to relieve tension;
  • lift with one’s legs instead of back to prevent back injury;
  • avoid repetition; switch up activity every 15 minutes;
  • practice caution when raking and shoveling; learn safe use of rakes and shovels from the University of California Agricultural Resources [4] to prevent strain to the back, shoulders, and wrists;
  • kneel instead of bending; consider wearing knee pads or using a cushion;
  • apply sun screen with a SPF of 30 and ultraviolet A and B protection;
  • consume plenty of water while working to stay hydrated;
  • wear a hat or other protective clothing as needed; mask when using chemicals;
  • wear gloves to protect hands from blisters, chemicals, sharp tools, etc.;
  • use the correct tool for the job;
  • maintain your tools and use them properly.

Gardening not only provides physical activity but can also be a great source of happiness. You may garden to grow nutritious fruits and vegetables or beautify your world. Whatever your reason, enjoy your gardening chores but keep your body fit and work safely to prevent injury.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Time for Spring-Dug Parsnips

This past week, we dug the last of our parsnips.  Spring-dug parsnips are characterized as ‘the cream of the crop!’ and I couldn’t be more of an advocate.  The seeds, sown nearly a year ago, grew into healthy plants over the summer and were left to die back in the fall.  After a frost or two, a few were dug; the remainder of the row was left to winter over in the ground. They are a great roasted vegetable in the fall, but nothing like those left in the ground for a winter deep freeze.  The extreme cold converts the starches into sugar and allows the flavor to mellow.  The timing is critical for spring-dug parsnips; they need to be dug as soon as you can get into the ground with a shovel or fork and just as their tops start to show new growth.  If they are left in the ground too long in the spring and the tops start to grow out, they become woody. 

Never had parsnips?  Some mistakenly refer to them as white carrots, but while they may be related to carrots distantly, they are actually part of the parsley family.  They are a cream-colored, gnarled, carrot-shaped root vegetable.  They can be eaten raw but are best prepared by roasting, frying, grilling or steaming to bring out their distinct succulent flavor and nutty sweetness.  They have a tan peel that is typically removed before use; peeling also removes their gnarly surface.  The flesh is cream-white.  They are a very versatile vegetable with recipes ranging from roasted side dishes, soups and stews, mashed, turned into fries, and even made into wine.  They pair well with other root vegetables, too.  Like potatoes or an apple, parsnips oxidize when exposed to air after their peelings are removed. If not prepared right away, cut parsnips should be placed in water to reduce the effect.

Being white in color, one would tend to believe that they offer little nutrition.  Quite the opposite is true.  According to the USDA [1], a half-cup serving of parsnips are high in heart-healthy fiber providing 3 grams of fiber and only 55 calories. They are a low-fat food yet a good source of numerous vitamins (especially C and K), minerals (especially folate and manganese), and antioxidants.  (Note that the level of vitamin C is somewhat reduced with the cooking.)

Besides the home garden, parsnips are available at the supermarket and likely can also be found at the late fall and spring farmer’s markets. Spring is the best time to give them a try if you are new to parsnips.  If you are lucky enough to find this once-a-year spring treasure, choose fleshy, fresh, firm, medium-sized and even surfaced roots.  Avoid woody, over-matured, long, thin, and tail-like roots as they are off-flavored and have tough fiber.  Also avoid soft, pitted, shriveled, knobby, or damaged roots. 

Fresh parsnips should be stored in a plastic bag in the vegetable drawer of the refrigerator where they should last three to four weeks [2]. Use cooked, refrigerated parsnips within three days.  Parsnips can also be frozen [3] for later use by cutting into 1/2-inch cubes, water blanching for 2 minutes, cooling promptly in cold water, draining, and packing and sealing into containers, leaving 1/2-inch headspace. Fully cooked parsnip puree may also be frozen for up to 10 months for best quality.  Drying is another method for preserving parsnips as well.

For more information on parsnips, check out Growing Carrots and Parsnips in Home Gardens by the University of Minnesota Extension [4].

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Millipede (and Friends) Invasion

Recently the following question came to the AnswerLine inbox: I have little worm-like bugs, both dead and alive, in my basement; they are especially found in the corners and damp areas. How do I get rid of these?

AnswerLine replied: Without a picture, we cannot be certain. However, something that is common and fits your description is a type of millipede. They are found in damp areas around foundations, basements, etc. Here is an Extension publication from the University of Minnesota that has some photos and management instructions: http://www.extension.umn.edu/garden/insects/find/sowbugs-millipedes-centipedes/

Reply: It is Millipedes.  Thanks for the help.

With the unusual wet conditions that the Midwest is experiencing this year, it is quite possible that many will be seeing millipedes and their counterparts (sowbugs, centipedes, pillbugs, roly-polys) in basements and crawl spaces, around foundations, and damp places in the yard this year.

Spirobolid millipedes gathered on a piece of tree bark

Millipedes and company are unusual arthropods or a many-legged relative of insects. Millipedes, usually dark brown in color, have worm-like bodies with two pairs of legs per body segment and a pair of antennae. When they die, they usually coil because coiling is their first means of defense. Dead or alive, they can simply be swept or vacuumed and disposed of outside.

While they do frighten people, they are more of a nuisance than harmful. They do not bite or pose any danger to humans, transmit diseases to plants or animals, or cause damage to the home or food per information provided by Colorado State University Extension. They often move into the home in the spring and fall but unless they find moisture, they will usually die within two days.

These many-legged insect relatives are actually beneficial in the landscape. They feed on aphids and other soft-bodied insect pests and, like worms, recycle decaying organic matter.

If infestation is a problem, the University of Minnesota and Colorado State University Extension publications linked above provide management information.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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How to Store Fresh Ginger

Fresh ginger, also known as ginger root, adds a flavorful punch to many foods and beverages.  However, usually only a small amount is needed to season and that leaves one with, “what do I do with the rest?”

To begin, 1 tablespoon of freshly grated ginger is the equivalent of 1/8 tsp dried ground ginger.  Keep this equivalency in mind when purchasing fresh ginger.  Since it is usually sold by the pound, choose a rhizome that fits your needs as closely as possible.  That aside, the piece that you have may still be more than needed.  Ginger will be okay on your kitchen counter for a day or two but it is better stored in the refrigerator.  To store in the refrigerator, place the rhizome in a storage bag or container; it will keep 4-6 weeks in the refrigerator.  Do watch the rhizome for molding, softness, discoloration or off smell or appearance; these are signs of spoilage and if detected, the rhizome should be disposed.  Like other fresh fruits and vegetables, fresh ginger contains enzymes that break down its starch and pectin over time.

If longer storage is needed, fresh ginger can be frozen.  To freeze, peel the skin off the rhizome if desired (peeling is done more for aesthetics than need).  Removing the skin may be easier by scraping with the edge of a spoon or knife rather than with a vegetable peeler due to it’s gnarly and irregular shape.  Ginger may be frozen in pieces, grated, or finely chopped.  Pieces should be wrapped tightly in foil or a freezer bag with as much of the air removed as possible.  Grated or chopped pieces freeze better by making small piles on a parchment lined baking sheet or in an ice cube tray and placed in the freezer for a couple of hours; once frozen, put the small piles in individual freezer bags or into a freezer bag, again removing as much air as possible.  Fresh ginger will maintain its best quality in the freezer for about 3 months but will remain safe well beyond that time; in fact, ginger that has been kept constantly frozen at 0°F will keep indefinitely.

Another method that some use to preserve fresh ginger is to submerge pieces in alcohol.  Cooks Illustrated experimented with this process by using vodka and sherry and compared the flavor and texture to frozen ginger.  After four weeks, the submerged samples were grated and cooked in a stir-fry.  The samples retained their ginger flavor and grating ease as well as the frozen ginger; however, the ginger stored in sherry picked up sherry flavor.  The takeaway on the experiment was that fresh ginger stores as well in vodka as freezing.  A note of caution here as the same may not be true beyond the four weeks used in the experiment.

Even though we have ginger year-round in our markets, ginger has a season.  Young ginger is usually more readily available in the spring (April and May) and is not as strong flavored or as tough and fibrous as ginger that has been stored for year-round availability.  It is juicy and plump, has a fresh lively taste, and a pink blush; the skin is so thin that peeling is generally not necessary.  If you are a fresh ginger fan, this would be the time to pick up a large quantity and freeze it for future uses.

 

 

 

 

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Asparagus and Rhubarb tips

When should I stop cutting my asparagus?  How long can I harvest my rhubarb?  Is rhubarb that I pull in the summer poisonous?  We will be getting these questions from callers very soon.

Allow a new planting of asparagus to grow for a year at least, before the first cutting.  During the second spring, it is safe to cut asparagus for three to four weeks.  After that time has passed, allow the plant to grow.  During year three, it is safe to harvest asparagus until mid-June.  The safety factor we mention is safety for the plant.  Overharvesting will weaken the plant and may cause plants to be less productive in the future.  Harvest asparagus by cutting or snapping the spears when they reach a height of 6 to 8 inches.  An asparagus bed that has been cared for well can last 15 years or even longer.  Mine has been productive for 38 years and is still going strong.

Harvest rhubarb when the stalks are between 10 and 15 inches tall.  Simply hold a stalk near the base and pull it up and to one side. Another option would be to cut the stalks off level with the ground using a sharp knife.  Remove the leaves from the stalk right away.  After that, rhubarb can be stored in a plastic bag for at least two weeks.  Remember that over harvesting rhubarb can damage the plant; never remover more than half the fully developed stalks at one time.

Start a new rhubarb patch by dividing an older, existing patch. It is best to delay harvesting the new patch for the first two years.  During the third year, harvest only for four to six weeks; stopping harvest in mid-June.  If your rhubarb sends up flower stalks, remove them as allowing the plants to flower will reduce production the next year.  Stopping harvest in mid-June also allows the plant to feed the roots and keep the plant strong. You may fertilize the planting with some all-purpose fertilizer in the spring. Use about ½ cup of 10-10-10 fertilizer early in the spring. Remembering to water the rhubarb during long dry summers will help the planting have a long life.

Callers often ask if they can harvest a bit of rhubarb later in the summer. We tell them that if the patch is an older, well-established one then they could pull enough small, tender stalks to make a pie or a crisp. Harvesting more than that can damage the planting. And, no, the rhubarb is not poisonous if pulled mid-summer.

Enjoy those first foods from the garden.

 

 

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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‘Shrooming in the Woods or Supermarket – It’s a Good Thing!

Common morel fungus growing in the forest

As spring creeps in this year, mushroom enthusiasts are just itching to get out into the woods and search for the highly prized, morel mushroom.  This elusive mushroom is prized for its tastiness and can only be wild-crafted as no one has figured out how to grow and farm them as of yet.

Besides being prized for their taste, morels are loaded with all kinds of nutrients.  Because they tend to grow in rich soils they come packed with vitamins and minerals such as iron, copper, manganese, phosphorus, zinc, vitamin D, folate, niacin, riboflavin, potassium, magnesium, calcium selenium, thiamin, vitamin E and vitamin B6.  However, their nutrient value varies with the soil where the moral grows.  Morals are also loaded with antioxidants, help to balance blood sugar, and provide protein and fiber.  Morals can be used in any way that farmed mushrooms would be used.

While the wild moral mushroom is high prized, its’ farmed mushroom cousins—white, shitake, cremini, oyster, maitake–are equally as nutritious and offer delicious and unique flavors, too.  They are also readily available at the supermarket.   Even though there are more than 2000 varieties of edible mushrooms in the world, most people cook with only one or two.  Here is a quick summary of those most commonly found on produce shelves:

White Button Shitake Cremini/Portobello Oyster Maitake
 
Most common mushroom.
Mild flavor, very versatile.
Protein-rich.
Deep woodsy flavor especially if dried and
re-hydrated.
Calcium rich.
Baby bella = Cremini; larger, mature form = Portobello.
Makes dark sauces and great for grilling.
Delicate, mild flavor.
Stays firm when cooked; excellent for stir-fry.
Iron and antioxidant rich.
Also known as hen-of-the-woods.
Earthy flavor.
Excellent for stir-frys.
Antioxidant rich.

The enemy of any mushroom is moisture in its packaging.  Fresh morels will keep about a week in the refrigerator provided they were harvested in good condition.  Place them in paper bags and store them in the refrigerator with plenty of air circulating around them.  Drying is an excellent storage option, too.  A paper bag is also a good way to store purchased mushrooms; this allows them to breathe.  Moisture build up inside the packaging is the fastest way for mushrooms to break down.

Mushrooms need to be cleaned before use. The best way to clean most fresh mushrooms is to wipe them with a clean, barely damp cloth or paper towel. Washing mushrooms is usually not necessary. If you must rinse them, do it lightly and dry them immediately, gently with paper towels. Never soak fresh mushrooms in water, which will cause them to become soggy. Morels need to be cleaned differently.  Begin by cutting a thin slice off the bottom of each stem.  You may also cut the mushrooms in half from stem to tip. Rinse them in cool water to remove dirt and insects. If heavy dirt, bugs and worms are present, it may be necessary to soak them in lightly salted water for a short time to bring out debris. Rinse the morels well and pat dry.

Cleaned mushrooms can be wrapped loosely in damp paper towels or a damp clean cotton cloth, placed in a container, and stored in the refrigerator for up to three days; the mushrooms may darken if stored this way.

Mushroom nutrition can be enhanced by placing them in the sun for 30 minutes prior to use.  Since most mushrooms are grown in the dark, they need sunlight to bring up their vitamin D content.  Exposure to sunlight significantly improves vitamin D.  If the mushrooms are chopped prior to exposure, vitamin D is maximized.  Some packaged mushrooms are marketed as vitamin D enhanced.

For those that do not care for fresh mushrooms, dried mushrooms may be an option.  Dried or powdered mushrooms pack the same nutritional punch as fresh mushrooms.  Mushroom powder can be included in sauces, homemade bread, casseroles, soups, etc., to add nutrition.  There are now a number of mushroom powder “enhanced” products and foods on supermarket shelves.

So whether it is the wild moral mushroom or farmed, store bought mushrooms, mushrooms are an excellent food for both flavor and nutrition.  Take good care of them to maximize both the flavor and nutrition.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Garnishes

Since Spring has officially arrived, I am already looking forward to warmer weather and Summer! Smoothies are a favorite at our house in the Summer. They are something we, along with our children and grandchildren, all enjoy.

One of the fun things about smoothies is the many fun ways you can garnish them. There are the usual little umbrellas, plastic animals, and fancy straws. Flavored salt is another pretty common garnish. You can use your food processor or a mortar and pestle to grind coarse salt. Moisten the rim of the glass with lemon, lime, or orange juice, or even water, and dip it in the flavored salt. This works with flavored or colored sugar as well. Or try powdered drink mixes or finely chopped coconut for something different.

The idea behind garnishes is to complement or contrast flavors to hint at what’s in the recipe or bring out the flavor. If you use ice as part of your garnish you can freeze colored juices or sodas in cubes which will not dilute your drink. Or freeze berries or slices of fruit in ice cubes. You can also purchase spherical ice cube molds which look unique and attractive in the glass.

Other popular garnishes for fruity drinks are maraschino cherries, pineapple wedges, fruit kabobs, shaved coconut, and candied strips or wheels of zest. It is fun to experiment using a few different citrus zests and twisting or tieing them together.

If you are serving a vegetable smoothie, you can use a mandolin or vegetable peeler to make long, thin strips of cucumber, carrot, or radish to garnish with. Fresh herb leaves or sprigs also add a nice touch. Or try threading sprigs of hardy herbs (rosemary or thyme) through cranberries, blueberries, and raspberries. My favorite vegetable smoothie uses fresh spinach, frozen bananas, avocado, protein powder, and almond milk. I like to garnish it with fresh fruit such as blueberries, raspberries, and blackberries.

Sometimes in place of smoothies my granddaughter likes a “mocktail” which we often like to make layered. To accomplish this you need to use ingredients with contrasting colors and different weights. For a Layered Shirley Temple, mix together 1/2 cup orange juice and 1/2 cup lemon-lime flavored carbonated beverage. Pour the mixture into a tall glass then pour 1 Tablespoon grenadine in and let it sink to the bottom. Maraschino cherries make a nice garnish for this drink. Another layered drink that looks pretty is the Italian Cream Soda. To make this one, mix the fruit flavored syrups you are using with the soda water and pour into a glass. Float half-and-half on top for the layered look and top with whipped cream.

Homemade lollipops are a fun activity to do with children and the lollipops can serve as a stirrer in their smoothies and a snack.

Happy Summer! I hope it will be a long one after the extended Winter we have had!

 

 

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Lettuce!

 

This year, it seems like winter has a grip on us and just will not let go. One thing that does make me feel like spring is coming is looking at the lettuce at the grocery store and dreaming about planting some out in my garden.

When I look at the variety of lettuce available at the store, it seems like there must be almost endless number of different types. Actually, there are really only five different types of lettuce.

    • Leaf lettuce (sometimes called loose-leaf lettuce)
    • Romaine (sometimes called Cos lettuce)
    • Crisphead lettuce
    • Butterhead Lettuce
    • Stem lettuce (sometimes called Asparagus lettuce)

Leaf lettuce has crisp leaves arranged loosely on a stalk.   Most home gardeners that grow lettuce have leaf lettuce in their gardens. It is the most widely planted salad vegetable.

Cos or Romaine

Cos or Romaine lettuce can be easily recognized as it has an upright rather elongated head. It is great as an addition to tossed salads.

Butterhead lettuce

Butterhead lettuce may be less familiar but are typically smaller, loose headed, and have soft and tender leaves. This too makes an excellent addition to tossed salads.

Stem lettuce is not always available at our local grocery stores. It is actually an enlarged seed stalk often used in Chinese dishes. Sometimes it is stewed or creamed.

The lettuce that everyone seems to be familiar with is the Crisphead lettuce. This type is found in nearly every grocery store—think iceberg lettuce. It seems odd to me that this most common lettuce is actually one of the most difficult to grow. Start this in the garden very early in the spring, as it is very sensitive to heat. If the lettuce is not mature before the hot weather arrives, the lettuce will often die.

Sometimes callers want to know why the lettuce they grew in the garden is bitter. This often happens when the weather turns warmer and stalks for seeds begin to grow. If you wash the lettuce and store it in the refrigerator for a couple of days, the bitterness will dissipate.

Store your lettuce in the coolest part of your refrigerator. The first shelf near the back wall of the refrigerator is usually the coolest spot. Avoid placing the lettuce near pears, bananas, or apples. These fruits give off ethylene gas, which can cause the lettuce to develop brown spots and decay. Discard any lettuce that has black spots or seems slimy.

Due to the composition of lettuce, (94.9% water) there is no way to successfully preserve it. Enjoy lettuce fresh and often.  And remember that spring will be here eventually.

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Gardening for Food Pantries

Food insecurity exists to some extent in nearly every community.  People who are food insecure not only experience food shortage, but they usually are unable to include fresh fruits and vegetables for a healthy diet because they are out of reach.  Either produce costs too much or is not available.  It doesn’t have to be this way.  By sharing our garden or orchard surplus or planting a dedicated giving garden, home, community, and school gardeners can help food banks, pantries, and community food distribution programs provide fresh produce to ease this problem.

A giving garden can be a whole garden, a row or two as championed by the Garden Writers Association’s Plant a Row for the Hungry, or even one container dedicated to growing healthy (organic if possible) vegetables or fruits for those in need. Or it can be a planned effort such as a Master Gardener garden program done alone or in conjunction with another organization. Every donation, no matter how big or small, makes a difference to someone in need.  Besides helping to fill food banks, pantries, and programs, raising vegetables and/or fruits to donate is rewarding for everyone involved, including children, so it can be a family affair.

Before planting, you will want to do a little research.  Contact local food banks, pantries, or distribution programs to find out if they will accept local produce, what fruits and vegetables they prefer, and when and where to drop off donations.  Once you know the details of donating, purchase seeds or plants for the preferred produce, plant, and tend your garden.  Often the most sought after produce is some of the easiest to grow.

Harvest your produce at its prime as you would for yourself and practice safe-handling.  Many who are served by food banks and pantries are at a higher risk for foodborne illness as they include children, the elderly, and those with compromised immune systems.   Here are a few tips from Michigan State University Extension to minimize food safety risks when donating produce:

  • Wash hands for at least 20 seconds with soap and hot water before handling produce.
  • If pesticides were used on the product, be absolutely certain that you have followed the instructions on the pesticide label for application and safe harvest times. If you are unsure, discard the produce in the garbage—do not compost, eat or donate it.
  • Inspect each item of produce carefully. Discard any items that have signs of insects, bruising, mold, or spoilage. If you wouldn’t buy it, toss it!
  • Brush off as much mud and soil as possible from the produce.
  • Only use clean, food-grade containers or bags to store and transport produce.
  • Keep different types of produce separate.

If you have to wait a day or two to deliver your produce, refrigerate the produce so that it will stay as fresh as possible.

Some food banks offer donation receipts that you can use at tax time so remember to ask for a receipt if that is something you want. Gardeners who donate produce from their gardens or orchards to nonprofit organizations for distribution to people in need are protected from criminal and civil liability by the federal Bill Emerson Good Samaritan Food Donation Act. Under terms of the act, donors are protected from civil and criminal liability should the product donated in good faith later cause harm to the recipient.

For additional help on donating and handling produce, download these free fact sheets from Michigan State University: Donating Produce  and Safe Handling of Fruits and Vegetables. If you are interested in a Master Gardener program, contact your county extension office.

Mother Teresa said it best, “If you can’t feed a hundred people, then feed just one.”  Donating garden surplus or harvesting from a giving garden can do just that.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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