Today we harvested about 3000 lbs of collard greensfrom the final harvest of my experiment in Tallassee, AL.
The collard field, about 0.3 acres.
It was about 28F (-2C) the night before.By the time we started the harvest, there was still ice on the collards.
It was cold,
but they say that collards taste better after a good freeze!
But it didn't take long to warm up.This is Jordan, a student worker, hand-harvesting.
This is the smallest truckload we brought to the Food Bank.We donate almost all of the produce to the East Alabama Food Bank.
Today, we donated approximately 2300 lbs of fresh collard greens,
a TON of collards -- literally,
just in time for Thanksgiving!
Off-loading the collards at the Food Bank into large cardboard "totes".
Weighing the collards at the Food Bank by forklift.All the donations get weighed.
Each tote has a net weight of about 300 lbs.
We filled more than 7 of these totes.
The Food Bank will be busy distributing the collards to needy people throughout East Alabama
over the next several days.
5 comments:
That's a lot of collards!!! I have plans for my bag--spicy Cajun collards, methinks. In fact, it is the only collard recipes I have that works.
Great photos. It looks cold out there. Hard to believe that is your last harvest on that plot.
Well done, Miguel.
That looks fantastic.
Great to see that such a large consignment goes to the needy families.
Well sone.
Or even, well done!
Wow that looks like an amazing harvest of collards. It's great to think it's all going to a good cause, well done Mike.
PS, Word verification ' Munce' Munce very tasty.
Wow! Good harvest. And put to a good use. Reminds me of Fiona's salmon tissue project in college, where she threw a dinner party afterwards and served up the specimen. Student days!
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