Do you ever wonder what happens to the produce our farmers have brought to the Market but haven’t sold by the end of the day? It goes to the Issaquah food bank, generously donated by our farmers and delivered there through the efforts of Irmgard Tank.
1,800 pounds of produce donated so far this season
Irmgard, a Sammamish resident, volunteered early this season to organize a food bank program, including talking to our vendors about donating their produce, picking up crates of donations at the end of the Market day, and delivering the food to the food bank in Issaquah every week. This season so far, she’s brought over 1,800 pounds of produce to the Issaquah Valley Community Services Food Bank.
Market produce gone from food bank shelves within an hour
A group of food bank volunteers then sort through the donations on Thursday mornings. Since food banks receive mostly canned food and dry food to distribute, food bank employees are particularly delighted to see our Market produce.
According to Cherie Meier, Executive Director of the Food Bank, produce donations from the Sammamish Farmers Market are usually handed out during the first hour of opening.
Sustainability
Irmgard is committed to improving healthy nutrition for everyone and to upholding concepts of sustainability. As she states, “For me sustainability means to learn to live within our means and not consume more resources and/or energy than we can ultimately give back into the system. There is an element of balance in my definition that requires respect and appreciation for all beings in their natural environment. We all live together, are connected and need to learn to share resources in a fair way that takes care of all needs.”
Irmgard, who works in Finance at Symetra Financial in Bellevue, follows organic, sustainable growing practices in her own garden and is always interested in learning more about how to use more unusual produce. Below is her salad recipe for kale, one of the most nutritious vegetables:
Irmgard’s Kale Salad
Ingredients:
A big bunch of fresh kale Two teaspoons salt One avocado One apple (or fresh strawberries) Dressing with vinegar, oil, dried mushroom bits, and sesame seedsMassage two teaspoons of salt into washed and torn kale; this will alter the consistency of the rather tough kale leaves; they will soften and wilt almost as if they were blanched in boiling water; the kale will also lose a lot of its original volume; then rinse out the salt from the kale.
Cut avocado and apple into small bite-size chunks and add to the kale.
Add dressing, toss, and enjoy!
Interested in learning more about sustainability?
Irmgard recommends three books that helped shape her views. She shares her comments about the books here:
Gardening When It Counts by Steve Solomon – “A very useful and practical guide for vegetable gardening. I recommend it to anybody who would like to start a garden. We are now in our third season of our own vegetable garden and still like to refer back to it for useful tips. If you are lucky enough to have your own garden, consider planting a “row for the hungry” and share your harvest.”
Food – Not Lawns by Heather Coburn Flores – “For any reader who is willing to entertain some more radical ideas about sustainability. The author is extremely committed to sustainability and shares a wealth of creative ideas how to lead a simple but fulfilled life. Even if you don’t agree with her, reading her book will give you a different perspective.”
The Systems Thinking Approach to Strategic Planning and Management by Stephen G. Haines – “A business book, but the concepts of holistic and creative thinking really apply to everybody who wants to successfully manage change.”
“Come and visit the Farmer’s Market before the end of the season, enjoy the family-friendly atmosphere of this Sammamish community-building center of activity, and support our vendors who deserve a roaring “Thank You” from all of us!”
