fresh produce preservation project

2013 final REPORT

The Fresh Produce Preservation Project (FPPP), started in 2010, perfectly compliments The Gatherings mission to feed the hungry and to do so with respect and dignity. By increasing the amount of fresh fruits and vegetables in our meals, we increase the nutritional value and food options available to our guests. Over the past three years, the FPPP has grown and expanded in interesting ways. With new donors, new supporters, new volunteers, new tools and new methods of preservation, The Gathering was able to expand the amount of produce we took in and preserved this season. We look forward to sharing our canned and frozen produce with our guests in the winter months. We could never have been so successful without the care and dedication of all of our volunteers. Thank you all so much for your commitment to the project and the time you donated.

Chopping the Wittes peppers in preparation for freezing

This year we had a total of 78 volunteers contribute 568 hours overall to the project! Some volunteers went above and beyond the call of duty and reached preservation milestones:

60+ Hours Volunteering with the FPPP Eileen Duffey - 75 total hours 30+ Hours Volunteering with the FPPP Char (carrot top) Radke - 33 total hours Jane Shero - 36 total hours Michelle Talhami - 31 total hours On their way... Carole Chase - 20.5 hours Debbie, Joe and Jay Pipitone - the Pipitone family has a combined total of 43 hours!
It has been SO wonderful working with all of you exceptional volunteers. I cannot tell you how much it means to me that you busy, important people are able to find the time to help chop, steam, prep, can and freeze. Whether you were able to come once for just a few hours, or youve been coming for three years, you are so valuable to the FPPP and The Gathering. Because of you, we are able to give our guests the healthy meals they deserve. Thanks especially for your conversation, humor, generosity, compassion, patience and dedication.

Final Produce Preservation Project Report 2013, p. 2 This year, we were able to make some excellent new connections with donors including the UWM Food and Garden Club, Relic Farm and Tikkun Ha-Ir of Milwaukee. All three new donors worked with The Gathering to make more produce available to the project and their contributions were paramount in making this year a successful preservation year. In addition, we got large donations from two donors who have been with the project since the beginning: the Hunger Task Force farm as well as the Wittes Vegetable Farm, care of Bill Balbach. We were blessed to receive two very special donations of fresh, delicious apples from David Simpson and Debbie Schmidt as well as from the Mequon Nature Preserve. We cannot express how much we appreciate the individuals and organizations who made the FPPP possible this year. Thank you to new and continuing donors for supporting our mission to feed the hungry in body, mind and spirit. Special thanks to the UWM Cultures and Communities Office for an amazing opportunity through the Community-University Partnership (CUP) grant. The CUP grant allowed us to pair up with Dr. Phillips Conservation and Environmental Sciences class. The class grew produce for the project and participated in two labs where they learned safe canning and preservation techniques. In return, the CUP grant provided dollars for The Gathering to construct an additional cooler room to store the mass quantities of donated produce while it was waiting to be processed. Needless to say, It was an interesting season of new opportunities and growth! We look forward to seeing what the FPPP and all of our amazing donors, partners and volunteers will bring next year. Thanks again to all!

TOTAL DONATED PRODUCE

Hunger Task Force 845 lbs. of corn, cucumbers, green beans, tomatoes and peppers Tikkun Ha-Ir 363 lbs. of zucchini, potatoes, squash, tomatoes, peppers, cucumbers, green onions, herbs, beets and leafy greens. Wittes Vegetable Farm 475 lbs. of peppers, carrots and cabbage David & Debbie 170 lbs. of organic apples Mequon Nature Preserve 340 lbs. of apples and pears UWM 67.5 lbs. of tomatoes, cucumbers, carrots and lettuce Relic Farm 139 lbs. of heirloom tomatoes

TOTAL PRODUCE PRESERVED

1543 lbs. Frozen Vegetables 150 qt. Jars of Fruits and Vegetables 7 quarts spaghetti sauce 38 quarts of crushed tomatoes 23 quarts applesauce 15 quarts sweet pickles 63 lbs. of carrots 115 lbs. of corn 121 lbs. of green beans 67 quarts of apple pie filling

1244 lbs. of bell peppers