Gardens for Good

In 2020 the Hennepin County Master Gardeners (MG) developed a program – Gardens for Good – to grow and share produce for those in need. This toolkit is designed to encourage the community to join in this initiative by sharing information and resources to make this happen!

Food Insecurity in Minnesota

The past years have been challenging for the emergency food system in Minnesota. Every year we have seen more than 3 million visits to food shelves. This means every seven minutes someone is reaching out for help to one of more than 320 food shelves in our state.

Gardens for Good is the right thing to do for the right reason at the right time.

Learn more about food security and food justice.

A brown paper bag filled with small, round, purple plums.

How You Can Help

Where to Donate

Use the interactive map at Hunger Solutions or Ample Harvest to find local donation spots.

What to Consider Before Donating

Safe Growing & Harvesting

Additional Information

Donating garden produce?

Check out these tips, information on donating imperfect produce, and safe practices to prevent the spread of bacteria, parasites, and viruses.

Use the interactive map at www.hungersolutions.org/find-help or ask your neighbors to identify potential local donation spots!

First of all, make sure to contact the organization at least a couple days ahead of time to make sure they are accepting donations like yours. This shows courtesy to the organization and helps make sure your efforts will be fruitful.

When you call, ask:

  • What types of produce are you accepting? What aren’t you looking for? Produce desires can vary greatly from place to place.
  • How much of each type can you accept?
  • How should I package the produce? Many places appreciate when garden goodies have soil brushed off and are packaged or bunched similar to how they are in grocery stores. However, others may not have a preference. For instance, if the produce will be given out as groceries vs. cooked on-site.
  • What are the best days and times to drop off produce? If you’re planning on donating often, ask about setting up a recurring day and time.
  • Where should I go to drop it off? Helpful if an organization has multiple sites or multiple entrances. Make sure to confirm the address.
  • Are there any COVID-19 or other safety-related procedures to be aware of?
  • Can I get a receipt or record of the total pounds of my donation(s)?
  • Where is the best place to park?

Be patient when waiting for a response. Different organizations have their own timelines and abilities for responding to inquiries.

“Imperfect” is a general term used to describe all kinds of “undesirable” produce. It may be that the fruits and veggies are moldy, rotten, bruised, overly large or small, misshapen, or have insect or weather damage.

In many cases, the food is still great to eat. However, when donating produce it’s always good to think about where it’s going and how it could make the recipient feel. For instance, is it going directly to a cook who will chop up those huge zucchinis into a hot dish? Looks likely won’t matter to the chef. But is it a very bruised apple that could make a shopper feel second rate?

When donating directly to shopper-centric programs, presentation plays a key role in making people feel welcome and respected.

Imperfections that are okay varies from place to place, but here’s a general guide:

NEVER

  • Moldy
  • Rotten
  • Big insect damage

USUALLY OKAY

  • Slightly misshapen
  • A little bigger or smaller than normal

ASK

  • Very misshapen
  • Overly large or small
  • Bruising
  • Weather damage
  • Small insect damage

If you’re unsure, it’s always good to contact the donation organization.

Handwashing
The most important item for safe food harvesting and handling is thorough and frequent handwashing. Use soap and water for a 20-second wash. Wash each surface of your hands, fingers, and wrists. You may wear gloves but wash your hands before putting gloves on and change them at any time they are contaminated. HAND SANITIZERS are not an adequate substitute for handwashing.

Healthy Gardeners
Do not work in the garden and/or handle any produce if you are sick: fever, cough, (any respiratory symptoms) vomiting, or diarrhea.

Monitor Your Garden
Do your best to keep animals/pets out of the garden. Look for evidence of animal contamination, including feces or damaged produce. Do not use contaminated produce or produce laying on the ground.

Clean Equipment
Clean and sanitize all harvest equipment and supplies. First, wash all tools, buckets, and storage surfaces with water and dish soap. Rinse and dry. Second, sanitize all surfaces and let them air dry. Use household food safe/unscented bleach: 5-6% Sodium Hypochlorite. Mix ½ teaspoon of bleach per quart spray bottle, OR 2 teaspoons per gallon. If your household has been exposed to or had COVID-19, you may safely increase the bleach concentration to 3 teaspoons per gallon. Mix a new solution of bleach water for each day you are harvesting.

Use Clean Water
Use only drinkable water for watering the garden and washing produce. Do not use rain barrel water. Not all produce needs to be washed until it will be eaten.

Storage
Store produce for delivery in clean paper bags, plastic ziplock bags, or clean buckets. Store in a refrigerator/cool space if there will be a delay in delivery.

Desired Produce Donations

The following is a list of the most requested fruits and vegetables. You may wish to consider this list in donating, or check with your local donation site to see if there are other frequently requested items. Use the interactive map at Hunger Solutions or Ample Harvest to find local donation spots.

  • Okra
  • Hot peppers
  • Fish peppers
  • Sweet peppers
  • Tomatoes (large)
  • Cherry tomatoes
  • Cucumbers
  • Broccoli
  • Collards
  • Spinach
  • Mustard Greens
  • Cabbage
  • Okra
  • Hot peppers
  • Fish peppers
  • Sweet peppers
  • Tomatoes (large)
  • Cherry tomatoes
  • Cucumbers
  • Broccoli
  • Collards
  • Spinach
  • Mustard Greens
  • Cabbage
  • Garlic
  • Snap peas
  • Green beans
  • Carrots
  • Red or white onion (large)
  • Green onion
  • Potatoes
  • Sweet potatoes & yams
  • Winter squash (e.g., pumpkin, acorn, butternut)
  • Corn
  • Lentils
  • Celery

Start Donating Your Produce Today

Contact your local food shelf to find out their recipients’ preferences.