The year’s end

year-end-donation-photoCHP had a fantastic growing season in 2016:

950,000 servings of fresh fruits and vegetables donated

29,000 hours of community service

10,000 volunteers hosted

4,100 hours of nutrition education provided

1,800 youth participated in educational programs

These numbers are impressive, but here at CHP we know it only takes one person to make a ­­difference. Your generosity is making an impact.

As we gather with friends and family to celebrate the holidays, let us also celebrate the tremendous work being done on our farms to alleviate food insecurity from the lives of our struggling neighbors. We ask you to contribute to Community Harvest Project so we can continue to provide fresh fruits and vegetables to those who need them most. Make your year-end tax-deductible donation today.

Thank you for being part of the healthy solution to hunger in our community. We couldn’t do it without you!

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Thank you for supporting CHP on #GivingTuesday!

product_28717707_1475259083Thank you to everyone who donated to CHP on #GivingTuesday! You helped CHP meet and exceed our fundraising goal of $3,000 and raise $3,430 to support our mission! Thank you for supporting CHP and engaging with a local non-profit organization on #GivingTuesday.

Across the world, #GivingTuesday is growing as an incredibly impactful day of giving back. 2016 results are still being compiled, but we already know:

  • Over $168 million raised globally, a 44% increase over 2015
  • 1.56 million gifts averaging $108
  • 98 countries and territories participated

The $3,430 that you helped us raise this #GivingTuesday means a lot to CHP. This contribution will allow us to do things like donate 30,000 servings of fresh fruits and vegetables, order 75% of the seeds needed to start our 2017 crops, or provide supplies for all of our nutrition education programming. Thank you to everyone who supported CHP on #GivingTuesday by sharing, liking, and donating to our fundraiser. This community efforts allows CHP to increase our impact on the community and continue to bring people together to donate fresh fruits and vegetables to those who need them most.

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December 2016 – Volunteer of the Month

wegmansAs we wind down the final days of 2016 the team here at Community Harvest Project would like to thank our thousands of volunteers that volunteered with us this year.  It is no small feat to produce the abundance of fresh fruits and vegetables that we do here, but as always our volunteers make it look easy.  This year we hosted over 10,000 volunteers that served over 29,000 hours in a variety of capacities on our farms.   We could not be prouder to have this great group of people supporting us and are already looking forward to getting back out into the fields in the spring.  All of this effort is a gift to our organization and the community at large as we continue to try to help our neighbors improve their access to fresh and healthy food that is grown locally.

orchardIn 2016 we hosted 19 student interns from colleges and universities as close by as Worcester and as far away as Pennsylvania and Maine.  Our intern program is designed to give students an inside view of the non-profit farming world but in the end they leave a lasting impact on our staff and volunteers.  Their hours of work on behalf of our community is greatly appreciated.  We also could not to the work that we do without the support and guidance of a fantastic volunteer Board of Directors.  This mighty group works tirelessly on our behalf here and throughout the community.   Our dedicated group leaders do the hard work organizing and communicating with the large groups that they organize from their respective organizations.  Year after year we have hundreds of people working on our behalf within organizations throughout Worcester County and beyond.  In addition we have countless teachers, professors, chaperones, program managers, troop leaders and parents to thank for their support in getting their respective groups out to the farm.

lindaIf you are familiar with us you recognize the many different roles that come together but there is one that stands out for their level of commitment day in and day out.  Our Team Leaders allow us to run this organization seamlessly by providing the knowledge, guidance, expertise and general order to the work that we do.  This small but mighty group stood strong with 42 active members in 2016 as they helped to manage each day with an exceptional amount of spirit and grit.   We could not run our farming operation without this group of committed volunteers coming from all parts of Worcester County to help ensure a great experience for all volunteers that visit our farms.  Please join us in offering a hearty thank you for all that they do, their hard work on our behalf is the secret sauce that is the main ingredient of our success.

blueberriesWe therefore would like to thank the over 10,000 volunteers, interns, Board of Directors, group leaders, teachers, professors, chaperones, program managers, troop leaders, parents and Community Harvest Project Team Leaders that selflessly gave their time throughout 2016 in order to help our community.  We could not do this work without your support and stand humbled to be in your presence.  Thank you all!

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December 2016 – Veggie of the Month

butternut.PNGButternut squash are a champion storage squash, and were our final vegetable to go out for donation in November (even though most were picked in September!). One serving of butternut squash has 25% of your daily value for vitamin C, an especially sought after nutrient in these cold months! The real kicker is almost 70% daily value of vitamin A, plus about 10% daily value of vitamins B6 and vitamin E. They are great to buy from local farms now to store and cook through the winter.

Butternut Squash with Tahini

Adapted from Yotam Ottolenghi

  • 1 butternut squash, peeled, deseeded, and cut into ½ inch wedges
  • 1 red onion, peeled and sliced
  • Olive oil
  • Salt and pepper
  • 3 tablespoons tahini
  • 5 tablespoons lemon juice
  • 2 tablespoons water (more if needed)
  • 1 clove of garlic, minced
  • 1 tablespoon za’atar (or dried thyme)

Preheat your oven to 450F. Toss the butternut and sliced onion with the olive oil, and a sprinkle of salt and pepper. Spread in a single layer on a baking sheet and roast for 30-40 minutes. While the butternut is roasting, whisk together the tahini, lemon juice, water, and garlic. If the mixture seems too thick (it should be about the consistency of honey), add a little more water. When the squash can be easily pierced by a fork, remove it from the oven. Allow to cool a bit, then serve with the sauce and sprinkled with za’atar.

Read the rest of the December Sprout!