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bages, cucumbers, squash and whatever else they can’t use.
Steve also encourages pick-yourown buyers.
“We’re hoping that, as folks get ready to do their canning, they’ll come by here during the early part of the week, pick what they need, and leave the money. It will be strictly on the honor system,” he said.
Vegetables picked by the volunteers on Friday mornings are sold at the Small Fanner’s Market in Washington. Any not sold are distributed the next week at the Senior nutrition site. “So we know that somehow they’re being used,” Scoggin said.
While the program may never make a million with this relaxed approach to profit, the more people who either participate or benefit, the better Scoggin feels he’s fulfilled one of his purposes.
“We’re doing this to come up with some substantial financial help against a specific world hunger problem,” he said. “But also to help raise people’s awareness about this issue. What better way than with a garden?”
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