Field Trip to Brinnon's Food Bank

On January 28th, team members Lys, Denny, and Amber visited the Brinnon Food Bank to connect with the community and gather feedback for the upcoming growing season. By 9:30 AM, a dozen cars were already lined up, highlighting the food bank’s significance.

Cecile, a Jefferson County Master Gardener, was present and shared that produce from Brian’s Garden is highly popular, particularly sauté greens, lettuce mix, and carrots. Customers frequently request cilantro, parsley, basil, green onions, tomatoes, peppers, cucumbers, and more. The introduction of recipes alongside “unusual” foods proved successful, leading to plans for additional informational note cards this season.

Eloise, the food bank director, reported that the Brinnon Food Bank serves an average of 140 families per week, reaching 172 during holidays. The operation relies on 39 volunteers, who collect donations five days a week and deliver food to those unable to visit in person.

Customers were asked about their produce preferences, resulting in the following top requests:

Produce Requested:

• Corn - IIIII
• Zucchini - IIII
• Beets - III
• Tomatoes - III
• Cucumbers (Green) - III
• Brussels Sprouts - III
• Radishes - III
• Broccoli - II
• Kale - II
• String Beans - I
• Kohlrabi - I
• Cucumbers (Lemon) - I
• Cauliflower - I
• Carrots - I
• Peas - I
• Parsnips - I
• Asparagus - I
• Herbs - I
• Bell Peppers - I
• Lettuce - I
• Spinach - I
• Sweet Potatoes - I
• Butternut Squash - I
• Turnips - I

This is fantastic feedback while in finalizing the garden plan, ensuring that the most needed produce is grown. The dedication of Brian’s Garden team members continues to make a meaningful impact on the community.