Whether your vegetable garden is large or small, add an additional row or bed and plant something extra. If you usually put in four tomato plants, plant eight instead. If you have a very small garden, double its productivity by planting more closely, and by intercropping. If you have a big garden, make your last sowing those long-keeping root vegetables that are great in winter soups such as onions, carrots, leeks, potatoes, and parsnips. Some produce travels and keeps especially well.
Kitchens processing food for hundreds every day usually have limited storage space.
Plant extras that withstand handling as it moves from your garden to the food kitchen to those in your community who are in need. This includes broccoli, cabbage, carrots, peas, green beans, tomatoes, sweet peppers, egg plants, summer squash including zucchini, winter squash, onions, and beets. Clean the produce thoroughly before you bring it in. When mounds of vegetables are stacked up, even a little loose dirt spreads widely. Fruit trees provide a wealth of good eating.