In an effort to prioritize good health, the Capital Area Food Bank works with local farms, farmers markets and local food projects to get more fresh produce into the hands of our low-income neighbors.   Through Share the Harvest Gift Project, every dollar enables more families in this area to receive additional fresh produce and improve their health. 

When you purchase a gift in someone’s name, you’ve made it possible for us to partner with more local farms and purchase extra fresh produce for people in need.  It doesn’t stop there.  The Capital Area Food Bank offers a wide variety of nutrition education classes that help people make the most of the fresh produce they receive.  Additionally, youth are engaged through garden and cooking programs that weave the message of nutrition into tangible activities.   Your contribution helps us train leaders at social service organizations to be nutrition educators in their own communities. 

Please help us work for long-term solutions by sourcing locally grown produce and providing people with not only the healthiest food, but also the educational tools they need to improve their own health now and in the future.

To find out more about Share the Harvest please click here.

Thanks to our friends at Common Good City Farm, we were introduced to Mindy Mitchell, who not only made the beautiful signage around our small garden but also worked with our staff to create the mural illustration.

Then a year went by, then another and maybe another…I can’t even remember – but no group, no individual, nobody was interested in making a mural on the side of a shed.  And so the beautiful illustration just sat in a file.

But then, through a friend of a friend (you know how that works) a connection was made and our team was put in contact with Katherine Elkins, the Visual Arts Teacher at T.C. Williams High School in Alexandria. After looking for years for a community group, the perfect person just fell into our lap!  The partnership couldn’t have been more perfect.   The high school would benefit from an exciting off-site art project while learning about the work that the Chesapeake Bay Foundation and Capital Area Food Bank do at Clagett Farm.  And the FYI program benefited exponentially by having a beautiful mural painted by volunteers.

Ms. Elkins decided to project the image onto the shed for students to trace, so with numerous orange extension cords snaking their way around basil and parsley plants we found a power source.  We used a combination of rain barrels and wooden boards to balance the projector and laptop.  Of course the “best place” for this balancing act ended up being directly in the middle of our Pizza Garden. 

But alas, no luck, it was too bright a day for the projection to actually be visible. And that is where the really impressive work began.  Ms. Elkins immediately set to work organizing a few students who would work with her to make the freehand sketch, while I took the other students on a tour of the farm.

By the time we returned from the tour the image outline was up. The students were phenomenal workers!  While one team worked on the mural others took turns eating their lunch, catching up on other class assignments and exploring the farm.  Within a few hours the painting was nearly complete.

 A few weeks later a handful of students and Ms. Elkins came back to the farm to add a few finishing touches and voila!  The project that took years to get off the ground was done!

Not enough can be said about Ms. Elkins’ leadership.  Without her extra effort in so many areas none of this would have been possible.  The students were thoroughly inspiring – they are talented artists, joyful individuals and cooperative teammates.  My day with them was thoroughly a delight.

 Ms. Elkins and her class made the garden space at Clagett Farm a warm and inviting space for the nearly 200 children that used that garden this summer through the FYI program. 

Took our tykes to a farm!

As part of being a site served by the Capital Area Food Bank (our kids receive a daily afterschool snack and, now that it’s summer, lunch) we get to participate in the Farm Youth Initiative, where our kids get to visit a local farm to learn all about healthy plants and how we grow ‘em.

One long and not entirely barf-free bus ride brought us to Clagett Farm, which partners with the food bank. We were ushered into a barn where I immediately met the beautiful, comforting sight of scads of fresh garlic hanging from the ceiling to dry (garlic that I’ve been getting to eat all week, garlic that is SPECTACULAR!)

I admired the attitude they tried to instill about nature in the kids; they pointed out that yes there were bugs everywhere on the farm, but were it not for the bees and the wasps doing their crucial pollinating, they would have no new plants. “Don’t bother them and they won’t bother you. You are a giant. They are scared of you.” And sure enough, everyone stayed calm and no one got stung.

We began with some games that reviewed good nutrition (the kids had already received an intro nutrition class back at our site).  The way they approached everything was simple and age-appropriate.  The basic take-home lessons were

1. The first ingredients should be something good for you
2. A short list is a good list
3. Don’t eat anything you can’t pronounce

In this activity, which involved buckets of water (many many points for farm people!), the kids ran relays to dump cups into buckets. Their cups had ingredients written on them (everything from “carrots” to “high fructose corn syrup”) and they had to pour them into the “healthy” or “unhealthy” bucket. They were into it!

Then we marched up to the small but beautifully maintained gardens.

Clagett farm is gigantic (it was originally a tobacco farm that was repurposed for organic fruits and veggies and various education programs), but this little section is specifically for the Farm Youth Initiative, the partnership with the Capital Area Food Bank that brought us here.

They very cleverly divided up the garden into the “pasta garden” (ingredients that you would put into pasta or a pasta salad like the one we’d eat later that day), and a “pizza garden” (ingredients for pizza).  A great way for kids to see fresh veggies not as (eurgh) actual fresh veggies but as ingredients in delicious foods with which they were comfortable and familiar.

And they got to pick them!

The instructors reviewed the techniques for properly picking tomatoes, hot peppers (hint: don’t touch them directly or they’ll burn you!), and carrots (which were tricky to get out of the ground! They stepped in giving them a little nudge with a spade. Apparently the trick to picking carrots when they’re ready is to wait until you can see the orange tops of the carrots sticking out).

The kids were all responsible for washing and weighing their produce (they were annoyed that they didn’t get to hold on to their individual tomatoes and carrots, because some were “better” than others. I swear to God, the things kids come up with to be competitive about are truly insane).

Anyway, they ended up with a pretty good lookin’ stash!

We played around the garden a little more: while one of the guides ran to another building to get supplies, I introduced the kids to “nature’s gum” (fresh mint).  They were super into it! When I was a kid and we’d go out to dinner, I always ate the mint garnish on fancy desserts (well I mean, actually I still do).

Then we got to play in the sprinkler (which is totally still just as fun when you’re an adult) and then paid a visit to some chickens!

The guides told the kids that the chickens liked eating juicy crickets, grasshoppers, and praying mantises, and the kids had WAY too much fun catching bugs and throwing them into the chickens. The chickens were actually eating straight out of kids’ hands by the end of it (which our guides said was really unusual).

Back to the barn we went, for a quick activity identifying the veggies we saw in the garden that went into the snack we were about to eat.

And then it was local food time! Whoo! I was very very obviously very very excited.

The table was beautifully laid out, with scrumptious looking whole-wheat pasta salad, that contained (this is clever, people with kids should do this) vegetables that were shredded so finely you were hard-pressed to tell what they were).

And bowls with a colorful selection of the veggies they themselves had picked (those yellow tomatoes are probably the most sweet, delicious of their kind I have ever been fortunate enough to taste) and, to keep the kiddos happy, some cheese.

In general, I was disappointed about how little the kids ate. A lot of them raved about the cucumbers (perhaps the texture of that is more familiar to them? Kids like crunch?), and some of them just kept on eating the yummy salad, but in general they were still kind of apprehensive about the whole thing. We also just have a bunch who never seem to eat anything…

Anyway, I sure did! And more and more and more. I could not stop. It was SO GOOD!

Hilarious: I point my camera at this, and Karen, one of our most sarcastic fifth graders (whom I adore), looks at me and says, “You would take a picture of your pasta salad, Ileana”.

Yes. I would.

Trip concluded with a visit to the porta potties. Mitigated by the beautiful flowers blooming near them!

AmeriCorps’ National Civilian Community Corps is working with the Capital Area Food Bank to end hunger in the Washington metro region.   

Together, the food bank and NCCC transport thousands of vegetables; assist D.C. residents with food stamp applications; teach kids the importance of a healthy diet; and package food for after school/ summer programs for children – all in an effort to end hunger in the nation’s capital.  The members of NCCC were humbled and inspired by Brian Banks, the CAFB’s Director of Public Policy and Community Outreach, who recently delivered a short and powerful message. 

“Hunger can happen everywhere.  People come home from work and the kids ask, ‘What’s for dinner?’  Mom or dad goes to open that refrigerator and all they see is a bright light.  What we do here with the help of volunteers like you is to help feed people and educate the general public about hunger in our communities.”  

The team, Moose 1, work three days a week at Clagett Farm in Upper Marlboro, Maryland, toiling away in the fields planting thousands of potatoes, egg plants, zucchinis, peas and peppers – all of which will either be sold to shareholders or donated to the CAFB.  Volunteers also mend broken fence posts, weed fields, stack hay, and transplant vegetable cuttings into larger pots to help them grow.  Each day at the farm brings a new challenge to Moose 1; and each day the team tackles these challenges with enthusiasm and high spirits.

Moose 1 works at both the D.C. and NOVA warehouses for the remainder of the week.  In the morning, Moose 1 goes into the community, informs residents about the SNAP Program and gets them started with the application process.  In the afternoon, Moose 1 sorts and packs meals for the Kids Cafe program, and also visits Kids Cafe sites to teach school-aged children about the importance of nutrition.  It is a real treat for Moose 1 to interact with members of the community and to hear their stories.  After each encounter, team members walk away with a smile knowing they have made a positive impact on another’s life.

Written  by:  Mike Rood and Stephanie Snyder

The Grow a Row program connects D.C., Virginia and Maryland gardeners with CAFB partner organizations in their neighborhoods, creating “produce partnerships” that bring more nutritious fruits and vegetables to underserved communities.

We’ll set you up with someone who’s doing some good in your community, someplace where you’ll hopefully get a chance to see the positive difference your donation makes.  Not only will you have someplace for that inevitable overabundance of one-thing-or-another, you’ll be a part of relationships that build stronger communities.

You’ll provide underserved communities with a resource they desperately need but have little access to.  You’ll enjoy the unique satisfaction of filling a need while enjoying a stress-reducing, money-saving, earth-friendly hobby.

Best of all, you’ll get this great sign for your garden!  For free!

You don’t need to quit your day job to grow food for the hungry. Whatever the size of your donation, we’ll find you a partner that will get your produce into the homes and onto the tables of your neighbors in need.

For more information, contact Alicia Camden at growarow@capitalareafoodbank.org

Tomatoes and peppers from Clagett Farm.

Slipping along icy sidewalks every morning on my walk to the Metro, I know I’m not the only person eagerly awaiting the first signs of spring. As a native Virginian, every year I look forward to the first spinach and strawberries, knowing that the local, seasonal produce will have been worth the wait.

But I’ve been twice as excited about spring since I came to the Capital Area Food Bank in October to manage the From Ground Up Fresh Produce Grant.  In 2010, the CAFB awarded this grant to nine of our partners.  Grantees went to Clagett Farm in Upper Marlboro, MD every other week to pick up hundreds of pounds of free, sustainably grown, chemical free produce to distribute to their clients.

It’s time for CAFB partners to look forward to spring with me—and apply for the 2011 FGU Fresh Produce Grant.  Applications can be found here are due February 18th.  Anyone with questions or requesting a paper copy can call or e-mail me at 202-529-5344 ext. 222. 

Warmer days at Clagett Farm. Photo by Roshani Kothari

Clagett Farm is a project of the Chesapeake Bay Foundation, a farm that is as dedicated to protecting the Chesapeake Bay Watershed as it is to producing some of the most delicious vegetables I’ve ever tasted.  The more I learn about the health and environmental benefits of sustainably grown, chemical free produce and the economic benefits of Community Supported Agriculture, the more I like Clagett Farm.  But the reason I love Clagett Farm, and the reason I’ve been anticipating spring since Halloween, is their commitment to donating 40-50 percent of their vegetable production to the low-income community. In 2010, through programs like the FGU Fresh Produce Grant, Clagett Farm was able to donate 36,698 pounds of their high-quality produce to people who need it the most.

Last year, the HIV+ patients at the Carl Vogel Center and Damien Ministries; homeless men struggling with addiction at the Father McKenna Center; and clients of the Allen Chapel AME and Bread for the City food pantries benefited from the Fresh Produce Grant.  Clagett produce is nutrient-rich because it is harvested locally, safe because it’s free of chemicals, and a pleasure to eat because it is delicious.

I’m so excited that, when I get to cut into my first locally grown tomato this summer, I can do so knowing that I had a hand in getting the same quality produce onto the dinner tables of my neighbors in need.  If you’d like to help the CAFB distribute local produce, donate to Share the Harvest.  When the ice finally melts, consider coming out to Clagett Farm to volunteer for a day.

What a day!  On Wednesday, October 19^th I was fortunate enough to visit the White House for First Lady Michelle Obama’s White House Kitchen Garden Fall Harvest.  While I waited for the first lady I had the rare opportunity to look into the Oval Office and see President Obama at work, as well as watch him depart White House grounds in Marine One.  Needless to say that part of my day was exciting.

This was not as exciting, however, as seeing the first lady motivate youth (and I am sure some of the adults) to eat healthy.  As a part of the first lady’s Let’s Move campaign to reduce childhood obesity, she spoke to all in attendance about the importance of eating fresh fruits and vegetables. Mrs. Obama and White House Chef Sam Kass shared lessons about where food comes from and how food impacts overall health.  The students in attendance where from Tubman Elementary and Bancroft Elementary.  Students from both schools were invited to help harvest the food grown in the garden, which is used in White House State Dinners, the first family’s meals and as part of the harvest that was donated to Miriam’s Kitchen - a local organization that feeds the homeless and one of the Capital Area Food Bank’s partner agencies.

The garden has a variety of foods including sweet potatoes, eggplant, peppers, tomato, okra, broccoli, squash, bok choi, lettuce, green beans, a variety of herbs and for the first time ever on white house grounds pumpkins were grown.  I have to say Mrs. Obama looked more excited than the kids about the pumpkins as she picked them.  She also broke out the pitchfork to get the gigantic sweet potatoes out of the ground.  First Lady Obama has done a fine job of keeping her promise to promote healthy eating and exercising habits among youth.   Her mission is to end childhood obesity within a generation.  I believe our first lady has made great progress in the steps she has taken. There is a long way to go but the first lady has taken the initiative to get children eating right and exercising.  I applaud her for the effort and am sure she will continue to push forward.

I want first lady Obama and her staff to know that she can rely on the food bank for guidance in her mission to end childhood obesity as we are on the front line in the metro area; and have resident experts that work everyday to educate, enlighten and empower the community on hunger related issues – including the obesity epidemic. 

I would challenge the first lady to also focus on ensuring that all people, no matter their background or where they live, have access to affordable, healthy, and nutritious foods. I also believe the first lady and her staff should take a hard look at working with the nation’s leaders -local, state , and federal leaders- to find opportunities to support our small farms across the nation.  Many farmers plow over produce every year because they are unable to get the products sold, and it is more economical for them to plow over the fields than to donate the produce to food banks, food pantries, schools and other hunger-relief organizations. 

We have a unique opportunity to support farmers by giving them an incentive, possibly a tax incentive to donate the products to organizations that serve the less fortunate.  This would be another way to get fresh and locally grown products into the community and into our children’s stomachs. First Lady Obama the challenge is set and I know you will accept it. On behalf of the Capital Area Food Bank I would like to thank you for all of the work you are doing.  Please keep up the great work.

Through the FYI program, more than 150 children from Kids Cafe sites in D.C., Maryland and Virginia learned about the health benefits of incorporating eight servings of fruits and vegetables into their meals every day.  Each group of kids practiced making “packed snacks” by matching kid-friendly snack foods with fruits and vegetables they’re likely to encounter at school, home or their community center. 

So instead of eating plain salsa and chips, a “packed snack” adds peaches, black beans, corn and cheese to that store bought salsa and it is then served with whole wheat crackers.  Now that’s a snack that is good for you, tastes great (just ask the kids) and is very filling!

During field trips to Clagett Farm, the kids had the chance to harvest and taste-test veggies and herbs from the garden. And they worked together to create healthy snacks that included fruits and vegetables with other familiar ingredients.

All of these activities aim to increase children’s comfort level with eating fruits and vegetables.  By engaging kids with new tastes and textures, FYI hopes to increase the likelihood that they will gobble up at least eight servings of these essential foods on an everyday basis. This summer’s FYI participants had a lot of fun and we think they’ll head back to school ready to include fruits and vegetables with their meals whenever they have the chance.

Cucumber Salad with Fresh Grated Coconut
Tamales World Tour Show; c. 1997, M.S. Milliken & S. Feniger

Serves 6

Kaila was our resident cucumber expert last year!

4 cucumbers, peeled, seeded and diced
3 tomatoes, cored, seeded and diced
2 carrots, peeled and grated
1 serrano chile, finely chopped
2/3 c. fresh grated coconut
1/2 c. finely chopped, lightly toasted peanuts
1/2 – 1 teaspoon sugar
1 – 2  tablespoons fresh squeezed lemon juice
Salt and fresh ground pepper to taste
Cilantro leaves for garnish

Combine all ingredients in a bowl. Spoon onto individual plates.  Garnish with cilantro and serve.  This also tastes good with a dollop of strained yogurt.

Marian Peele, director of Agency Relations

 I’m growing 15 different types of herbs (all legal), cucumbers, tomatoes, zucchini and lots of perennials!  So talk to JuJu or Susan, they’ll give you lots of information and inspiration for you to start your own garden.