Cape Cod Volunteers Harvest Greens to Combat Food Insecurity

In a heartwarming display of community spirit, volunteers recently gathered at Cape Cod Organic Farm in Barnstable to harvest an abundance of kale, chard, and collard greens.

 

These fresh, nutrient-rich vegetables were promptly distributed to local food pantries and community refrigerators, ensuring that families across Cape Cod have access to healthy produce.

 

Gleaning, the practice of collecting surplus crops from fields after the main harvest, played a pivotal role in this initiative.

 

This age-old tradition not only reduces food waste but also strengthens community bonds by supporting local food access.

 

The event was a collaborative effort spearheaded by the Cape Cod Cooperative Extension’s Nutrition and Food Access Program, in partnership with Cape Cod Organic Farm and dedicated local volunteers.

 

The Extension team is committed to fostering healthy communities through nutrition education, food safety guidance, and support for community gardens and farms.

 

Such hands-on initiatives bring their mission to life, connecting Cape Cod residents with wholesome food and minimizing waste.

 

The Harwich Health Department also participated, sharing photos and recipes to inspire residents to incorporate these leafy greens into their meals.

 

The freshly harvested produce was made available at the People’s Fridge located at the Harwich Community Center, accessible to anyone in need.

 

These efforts underscore the importance of community involvement in addressing food insecurity and promoting healthy eating habits.

 

By engaging in gleaning activities, volunteers ensure that surplus food reaches those who need it most, reinforcing the beauty of Cape Cod's community spirit.

 

For those interested in participating in future gleaning events or supporting local food access initiatives, contact Andrea Scarpellini at (508) 375-6944 or andrea.scarpellini@capecod.gov.

 

Engaging in such programs not only provides fresh food to local homes but also reduces the environmental impact of food waste and builds strong connections between farms and the community.

 

When local food stays local, everyone benefits.