The Giving Garden and
the Food Bank
The original Picardo Farm occupied 12 acres of rich valley land in NE Seattle and supplied Pike Place Market with truckloads of fresh produce for more than 40 years. When the family retired from farming and Darlyn Rundberg Del Boca and the students and parents from Wedgwood Elementary began gardening there, the produce went to feed the hungry through the local food distribution program, Neighbors in Need. Puget Consumers Coop (PCC), then a one store cooperative in the neighborhood, took the lead on managing this early incarnation of Picardo Farm as a community garden. The bonus for those who grew food for Neighbors in Need was to have their own plot to grow food for their families.
The giving garden tradition established in 1970 by Darlyn and her community continues today. Individual gardeners donate their excess produce or plant certain crops for donation. A team of volunteer gardeners stewards 22 raised beds and a hugelkulture specifically for donation. Another team of volunteers delivers the nearly two tons of food donated from the P-Patch annually. The gleaning team, a small group of volunteer gardeners, harvests produce for gardeners when their lives become too busy to keep up with the abundance of vegetables and fruit that the soil of Picardo inevitably creates in our gardens. Between our growing, gleaning and driving volunteers plus with the awesome assistance of the Seattle's Giving Garden Network and GROW, we continue to have a robust food bank donation program at Picardo.
The current Giving Garden Coordinator, Alexandria Soleil DeLong, wrote the following guiding values to communicate the essence of the giving garden tradition at Picardo:
To take care of the earth and each other; use best organic practices, provide gardeners with learning opportunities around these practices, and share the harvest with our neighbors in need.
For food justice; provide nutritious, fresh, locally grown food to communities faced with limited access. We will work to grow as much nutrient dense food as possible for donation recipients.
To foster community engagement around a meaningful cause; rally gardeners of all ages and identities to work together for the health of our community.
If you are interested in getting involved please contact:
Alexandria Soleil DeLong: email@example.com
FOOD BANK DELIVERY
Harvest, weigh, bag, and record produce at the Food Bank Shed the evening before or the morning of delivery.
Grab small plastic containers (clamshells) at the food bank shed. You may donate clean clamshells to the food bank shed at your leisure throughout the year.
Use your water key to turn on the sink behind the food bank shed. Clean root veggies thoroughly. If you must clean greens, use the salad spinner on the bottom shelf to dry them.
MONDAY, 9AM to: U-District Food Bank
WEDNESDAY, 9AM to: Family Works, Greenwood
FRIDAY, 9AM to: Silver Crest Senior Center
SATURDAY, 9AM to: North Helpline
WHAT TO DONATE?
*ROOT CROPS: carrot, turnip, beet, parsnip, rutabaga, radish
*BROCCOLI, CABBAGE, CAULIFLOWER, CABBAGE
*SQUASH, in reasonable sizes
*TOMATOES, collected in clamshells
*PEAS AND BEANS
*ONIONS, LEEKS, SCALLIONS
*POTATOES: store in small boxes, no plastic bags
*BERRIES: collect in clamshells located in food bank shed
Please donate edible produce that will last a couple of days.
Kindly place unusable produce in Picardo’s own compost bins.