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Throughout the spring and summer, members of the church actively farm a 1,500 square foot garden on the North Shore where vegetables are grown for Project Hospitality’s food pantry in Stapleton. Some of the produce is also used at our Sunday and Thursday night fellowship suppers. In 2010 well over 1,500 pounds of fruit, vegetables and herbs were harvested, including tomatoes, broccoli, watermelon, squash, strawberries, corn, beans, peppers, garlic and zucchini.
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