As we bring 2023 to a close, I am pleased to bring you an update of our fall gardening activities, as well as a recap of this year’s gardening year.

I previously shared we planted cold-resistant greens and herbs, broccoli, cabbage and Brussels sprouts. In November, we were able to provide kale, bok choy, tatsoi, Asian greens, chard and endive to our guests in addition to cilantro, parsley and chives. We also gave out the last of the sweet peppers and eggplant from the pantry garden, as well as vegetables raised by others and shared with us.

In addition to making the greens and herbs available, guests could select onions, green peppers, grapes, grapefruit, lettuce, parsley, cilantro and produce boxes from Second Harvest Food Bank. We also received more than 400 pounds of bananas from Teamsters Local 773, which were also distributed.

Fresh produce can be quite costly, so everything we have raised all summer and fall has allowed us to help pantry guests stretch their food dollars. It has also supported our healthy pantry initiative. As we enter the winter months, we hope to be afforded the opportunity through Second Harvest to continue to obtain fresh produce for our guests.

If you happen to walk the Ironton Rail Trail and look over at our garden, you will see some of our fall activities occurring, including disconnecting our rain capture and tank system; emptying and storing the local water barrels; removing our banner; picking the last of our brassicas, red beets, carrots, turnips, scallions and parsley; and covering the beds with cardboard and/or plastic to hold down the weeds.

Literally, we will be putting the garden to bed for the winter in anticipation of easy spring bed clearing and planting.

Sue Butchinski and I braved the cold and picked the last of the pantry garden produce Nov. 28, including Brussels sprouts, broccoli, red beets, carrots and parsley. We cleaned up and down packed everything Nov. 30, so it could be distributed at the free community meal Dec. 3.

It’s been an amazing spring, summer and fall at the pantry garden! As we approach the end of the year, here is our final tally: 373 zucchini, 225 yellow squash, 304 tomatoes, 266 peppers, 24 bags of radishes, 116 eggplant, five tote bags of parsley, 43 bags of cilantro, 31 bags of red beets, three bags of tiny carrots, 36 ears of corn, 57 bags of dill, six bags of string beans, three bags of turnip greens, 19 bags of bok choy, 22 bags of tatsoi, one bag of chard, four bags of Asian greens, six heads of cabbage, two bags of Brussels sprouts, two bags of broccoli, 25 bags of chives, four bags of kale, eight bags of turnips and 45 bags of endives.

All totaled, we raised more than 800 pounds of fresh vegetables and herbs, which were distributed to food-insecure households in Whitehall and Coplay.

A very special thank you to everyone who shared their extra garden and orchard bounty with us this year!

Mark your calendar to join us at the pantry garden in April 2024. Watch this column in the new year for more details.

Happy holidays!

Editor’s note: This column was written by Gwen Herzog, Whitehall-Coplay Hunger Initiative vegetable garden chair.