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Blog for week of January 21, 2016

posted Jan 20, 2016, 11:20 AM by Scott Kilpatrick   [ updated Jan 20, 2016, 11:21 AM ]

By: Mike Lockwood, Harvest VISTA

Happy (belated) New Year everyone!

It has been awhile since the last blog post, but since I, (Mike Lockwood), have a limited time left in my service, I thought I might highlight a few points of interest.  First, I will summarize the 2015 growing season (with diagrams provided in the attached version of the blog).  Then, I will highlight what is to come for the 2016 growing season.  Finally, I will give you the recipe of the week.

First, the 2015 harvest season surpassed expectations thanks in part to the donors and partners that supported us.  As a result, the Moses Lake Food Bank collected 100,893 pounds of fresh produce during the year (see graph below or in the attached file).   Although weather conditions accelerated the growing season, there were over 36 gleaning/food rescue events performed by the Moses Lake Senior Center and the Moses Lake Food Bank.  The biggest donation came from 2nd Harvest and their potato resorting event in October.  I would personally like to thank everyone who participated in the gleaning program in the 2015 season.  Thanks to you, we were able to feed thousands of families and individuals with hundreds of thousands of fresh produce.

Second, CSML is going through a transition period in the gleaning program.  The reason is that AmeriCorps VISTA will no longer fund the organization with a gleaning coordinator.  This is so because VISTA terms last about 3 years at a particular host site before they pull out.  This ensures that the projects set in place will be self-sustaining soon after the VISTA organization ends its project with its sponsored organization.

CSML is currently working on how to transition into the future.  For example, we are looking to fund a part-time/seasonal gleaning coordinator contract position to work during the high months of the growing season (June-October).  We are raising $4,000 to fund someone for the upcoming season to coordinate with the Senior Center gleaners, collect fresh produce for the food bank, and educate the public on the impacts of hunger and poverty.  In addition, we are looking into other funding opportunities such as grants to fund other projects such as an aquaponics project.  If all goes well, CSML will be able to transition the part-time/seasonal gleaning coordinator into a permanent fixture of the community.  If you would like to support a part-time/seasonal gleaning coordinator for CSML, please send a monetary donation to the following address:

PO Box 683

1075 W Marina Dr.

Moses Lake, WA 98837


Finally, today’s recipe of the week is for those who have beans but have run out of ideas on how to incorporate them into your meals.  It is called “My Dad’s Baked Beans” and it comes from Leanne Brown’s Good and Cheap recipe book on how to eat on as low as $4/day.  It is inspired by her father’s baked beans recipe, but instead of using canned beans, she calls for dried beans.  This is fitting because CSML provides both dried and canned beans to the families we serve.  In addition, you can add various toppings such as bacon, ham, avocado, salsa, etc.  It is a versatile and filling recipe to serve either two meals to an individual or one meal for a pair.  For more information, please refer to page 48 on Leanne Brown’s electronic book (http://www.leannebrown.com/).

P.S.  I will have one final blog post in February and that will be it for me.  Until then, have a good one.

Holiday Blog December 17, 2015

posted Dec 17, 2015, 10:05 AM by Scott Kilpatrick

By Mike Lockwood, Harvest VISTA

Happy Holidays everyone!  For today’s blog, I will first introduce the recipe of the day: Beef Stroganoff.  Afterwards, I will provide a funny and insightful top 10 list from ClarkLewis restaurant in Portland, Oregon.  Finally, I will send you off for the holidays and see you in the new year.

Today’s meal recipe is Beef Stroganoff.  I know this is not a traditional holiday meal, but it reminds me of home because when I think of the holidays, I think of a simple hot meal that warms me up.  In addition, it can be made at a low price of $16.50 and feed up to 6 people.  For more information, look on page 83 of Leanne Brown’s Good and Cheap for the recipe (link: http://www.leannebrown.com/ ).

Now comes the fun part of today’s blog.  Over the weekend, I received an email from a family member in Portland, Oregon about how Santa Claus could have been a farmer.  After a year in Moses Lake as an AmeriCorps VISTA, I must say that there is some truth to it.  The list provided comes from the restaurant ClarkLewis in Portland, Oregon.  Their reputation comes from not just good food, but also local food.  They are an example of a restaurant that utilizes the farm-to-table movement by supporting local, organic farmers.  Their list of the reasons why Santa Claus could have been a farmer is fitting for the holidays because of all the parallels between farmers and our favorite jolly old fat man have.

But, you do not have to take my word for it.  Check out the list on the file below.

Well, that is it for the Harvest Blog for the year.  Thank you all and I will see you next year.

Sweet Potato/Yam-A Thanksgiving Blog

posted Nov 25, 2015, 11:21 AM by Scott Kilpatrick

By Mike Lockwood

It’s Thanksgiving! And it’s time to stuff ourselves with hearty food, with the one’s we love!  We know all about the minimum meal items: mashed potatoes, gravy, pies, cranberry sauce, THE TURKEY, etc. Is there anything else…? Wait! The yams!

The yam, also known as the sweet potato, is a typical item in a thanksgiving meal.  You can mash it, bake it, chop it, and put marshmallows on it. In addition, they are high in Vitamin C and you can achieve its nutritional benefits by either boiling or steaming them.  For more information, check out the following link (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64).

Basically, you can do a lot with it depending on personal tastes.  However, if you are looking for a creative way to use sweet potatoes, consider baking it.  It is called the Jacket Sweet Potato and it comes from the cookbook, Good And Cheap, by Leanne Brown.  It is considered a snack in her book, but it would make a nice side dish for thanksgiving.  The recipe calls for 4 servings and you can be creative in what you would like to put on it other than the proceeding ingredients.  Below are the ingredients and directions on how to cook Jacket Sweet Potatoes (Note: This is straight from the Good And Cheap cookbook.  If you want to learn more cheap ingredients or want to know more about the book, click on the following link http://www.leannebrown.com/).

Here is what you will need:

·         4 large sweet potatoes

·         Slate and pepper, to taste

·         ¼ cup sour cream

·         ½ bunch scallions, finely chopped


1)      Preheat the oven to 400 degrees Fahrenheit.

2)      Scrub the sweet potatoes and stab them with a fork a few times.  Lay them on a baking sheet.

3)      Bake for 60-75 minutes.  Because sweet potatoes vary greatly in size, stick them with along knife after an hour to check them.  If it goes through easily, they’re ready.  If not, bake longer.

4)      Let the potatoes cool for 15 minutes.  Make a long cut along the top of each potato and open them gently.  Beat the soft, orange middle with a fork to fluff it up.

5)      Sprinkle with salt and pepper.  Let each person add sour cream and scallions (or more salt and pepper) to their taste.

I hope this brings inspiration to each and every one of you while you are cooking your thanksgiving meals.  Happy Thanksgiving!

Pumpkin Blog & Good and Cheap: Eat Well on $4/Day.

posted Oct 29, 2015, 11:33 AM by Scott Kilpatrick   [ updated Oct 29, 2015, 11:33 AM ]

Pumpkin Blog-and Good and Cheap: Eat Well on $4/Day.

By: Mike Lockwood, Harvest VISTA

Halloween is upon us and if you are a squash fan, it is time to make use of it, especially the seeds.  Today’s recipe is Crispy Chickpeas and Pumpkin Seeds.  The recipe comes from the newest cookbook I received, Good and Cheap: Eat Well on $4/Day, by Leanne Brown.  More will be explained about the book after the recipe is highlighted.


The recipe calls for the following:

·         1.5 cups cooked chickpeas, drained.

·         0.5 cup pumpkin or winter squash seeds. (Make sure they are already dried and stored in a cool place).

·         1 teaspoon butter, melted

·         1 teaspoon salt

·         2 teaspoons any combination of ground spices you prefer


1.       Preheat the oven to 400 degrees Fahrenheit

2.       Put chickpeas, pumpkin/squash seeds, butter, salt, and spices in a bowl and mix well.

3.       Spread chickpeas and seeds on baking sheet in a single layer.

4.       Bake for 20 minutes.

5.       Remove baking sheet from the oven and turn over the contents with a spatula.  Put the baking sheet back in the oven until everything is crusty and golden.

6.       Let everything cool for 10 minutes before serving.


This is a healthy snack alternative that utilizes unused squash seeds from the fall/winter season in a creative and more nutritious way.  For more information on the benefits of pumpkin seeds, visit the following link (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82).


About the author and the book:  Leanne Brown is a New Yorker and an avid cook who believes that of all the barriers in the world, money to buy and create healthy and nutritious food recipes should not be one of them.  Her cookbook provides the tools and strategies for anyone who wants to eat healthy but is on a tight budget for one reason or another.  Leanne Brown’s recipes are written to help those on SNAP (formerly known as Food Stamps).


The cookbook highlights simple food recipes that can be created on a budget of $4/day (the daily allowance of individuals on food stamps).  In each recipe, she not only describes how to cook a specific meal and how many servings it has, but also illustrates how much it costs.  For example, the above recipe costs $0.50 per serving for two servings ($1 total).  If someone wants to create enough of the aforementioned snack for a family of four, it will cost only $2 total to make double servings, leaving $3.50 for each person to spend their money on any other food item they need.


In addition, some recipes also have alternative ways to make the meals more interesting.  For example, Oatmeal, a simple and nutritious breakfast cereal, can serve 2 people for only $0.15/serving, a grand total of $0.30.   Leanne Brown provides examples of using oatmeal with pumpkin and even a savory dish with scallions and eggs.  Both cost $0.75 per serving per individual meal and provide creativity and diversity with different recipes.  Each recipe shows how individuals can save money by producing meals without breaking the bank.  More importantly, the author shows that just because the initial recipes listed might not appeal to all individuals on a tight budget, it does not mean one is creatively restricted in how they want to make it.


The cookbook also provides tips on how to prepare the meals as well as how to shop strategically on a tight budget.  For example, instead of just buying meat, Leanne Brown suggests buying alternative forms of protein such as nuts, eggs, and beans because they are “cheap, store easily, and have multiple uses.”  In addition, it teaches readers how to prepare staple foods such as rice and beans, as well as how to make fresh pasta.


I like this book because it allows people with tight budgets to cook healthier meals instead of preparing a pre-cooked meal or even fast food.  The author believes that “Kitchen skill, not budget, is the key to great food.”  This is a great resource for anyone on tight budgets who want to cook healthy nutritious meals.  Brown’s insights on grocery shopping strategies, as well as simple, alternative ingredients in meals, provide creativity and help sustain a healthy lifestyle without breaking the bank.


Best of all, you do not have to buy a hard copy of the book to utilize recipes such as the aforementioned.  You can access the PDF version of the cookbook from her website http://www.leannebrown.com/, as well as more tips and ideas on cheap but healthy meal recipes.



Brown, Leanne.  Good and Cheap: Eat Well on $4/Day.  New York, NY: Workman Publishing.  2015. Print.

Using Wormy Apples-A Story on the Latest Apple Glean and Food Waste Diversion

posted Oct 7, 2015, 11:06 AM by Scott Kilpatrick

By Mike Lockwood, Harvest VISTA

On the last week of September of this year, Mike Lockwood, gleaning coordinator for Community Services of Moses Lake, received an email from Cave B Winery and Resort.  The email asked if CSML and the gleaners of Moses Lake Senior Center would be interested in receiving Red Delicious Apples.  The reason was that they plan to tear out the apple trees in the very near future because they were not profitable.  Mike went down to the winery and examined the supply of apples.  He arranged three pick-ups: two of them were directly done by CSML and the other done by the gleaners.  As a result, CSML received 6,342 pounds of apples.

For the most part they were in good shape and edible, but some of them had burrow holes from worms and moths, which can be a turn off to the general consumer.  However, that does not mean the apples are no less edible than healthy ones.  The issue of the appearance of our food and throwing it out is the main food waste problem in the United States.  We waste food that does not look appealing but it is still edible (with a few exceptions, of course).  But if the fruit for the most part is still edible, it can be salvageable. 

Basically, the way to salvage the wormy/buggy apples is by cutting the bad parts and using the more edible ones.  On this website (http://montanasolarcreations.com/2012/09/5-easy-tips-on-how-to-salvage-wormy-fruit-and-make-applesauce-from-wormy-apples.html), it takes you step by step on how to salvage wormy apples as well as what to do with the unsalvageable parts of the apple. More importantly, the salvageable pieces can be used in pies, applesauce, or even snacking.  If you care about wasting as little food as possible and are willing to take the time to remove the bad parts, then use the knowledge on how to save imperfect but still edible food.

Finally, I would like to express my thanks to the Cave B Winery for donating their apples to us.  Thanks to you, we collected 6,342 pounds of apples that will go out and feed the families we serve.

Pepper and whfood.org-Blog

posted Sep 29, 2015, 10:40 AM by Scott Kilpatrick

By Mike Lockwood-Harvest VISTA

Two weeks ago, I found the website whfood.org (the World’s Healthiest Foods) to highlight the benefits of pears.  Today, I discovered how extensive the webpage really is.  Under each food item, such as today’s food of the week, peppers, they outline the health benefits, as well as the history of the product, description, how to store it and how to prepare it for consumption.  I especially like the nutritional statistics such as calories and vitamin and mineral content of a typical piece of food.  Their example, in 1.00 cup of red peppers, it consists of 29 calories, 157% of your daily vitamin C requirement (more than an orange), and 7% of fiber.

 In addition, it can be added into a variety of dishes, such as being mixed with salad or sautéed with meat.  If you want a full meal in by using one pepper, try stuffed peppers here (http://www.simplyrecipes.com/recipes/dads_stuffed_bell_peppers/).  More importantly, for those who come to the Moses Lake Food Bank on a regular basis, most of the ingredients can be found at the Food Bank.

For more information on World’s Healthiest Foods, check out the website here (http://www.whfoods.com/genpage.php?dbid=50&tname=foodspice) for more information on healthy foods and how to create healthy dishes with them.

The Moses Lake Food Bank seeks “to alleviate hunger in our community by providing assistance that is simple in style and exemplifies the spirit of providing for one’s neighbor…”  We hope you consider that when you either join us at our gleaning events or when you donate food or money.  Please keep continuing to support us and our mission to provide healthy food for our patrons.


Pears Galore

posted Sep 17, 2015, 9:59 AM by Scott Kilpatrick

By Mike Lockwood, Harvest VISTA

On the weekend of September 12, I went down to Yakima to help glean pears with Northwest Harvest in Yakima.  On the first day, we managed to fill 6 out of 14 totes of pears in one sitting.  The rest were filled up the next day when I had to attend a glean back in the Moses Lake area.  

It got me thinking about what you can do with pears.  Well, if you have some vanilla bean extract, apple juice (or another kind of juice), and poach it, you can actually create a healthful dessert.  You can find the recipe here on this link: https://oldorchard.com/resources/recipes/entry/2787/Vanilla-Poached-Pears-in-Apple-Juice

For more information on the health benefits of pears, check out this link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=28#howtouse

Applesauce Blog

posted Sep 3, 2015, 9:04 AM by Scott Kilpatrick   [ updated Sep 3, 2015, 9:05 AM ]

By Mike Lockwood, Harvest VISTA.

It is nearing the end of the summer season and the beginning of the harvest season here in central Washington.  In addition, one of the most prevalent pieces of produce that is ready to harvest is the state of Washington’s apples.  For the last two weeks, CSML has obtained over 7,000 pounds of fresh gala apples that would have otherwise gone to waste.  It got me thinking about the various ways we can use apples in our meals.  We can eat them straight out raw, put them in a pie, make them a side dish or snack, or even bread products such as apple cinnamon damper bread (an Australian soda bread I made after I studied abroad there).

Recently, I had the opportunity to help a fellow patron and fellow produce donor with making applesauce for her and her family.  It was fascinating to experience the amount of work it takes to make it; from the peeling of the apples and putting them in the pot, to adding the right type of cinnamon (Saigon Cinnamon to be exact because it has a stronger flavor), as well as letting it sit on the stove until it was the right consistency.  Finally, you can either can it or just freeze it for later use.

Applesauce has a broad use.  It can be used as a side dish for foods such as pork chops or potato pancakes.  It can be mixed into other foods such as oatmeal or even plain yogurt.  It adds a sweet flavor to anything that is savory or bland.  More importantly, it is an easy way to obtain your daily serving of fruit.  Consuming whole apples provide antioxidants that prevent such diseases as Type 2 Diabetes, heart disease, and high cholesterol.  Although minuscule compared to whole apples, 1 cup of HOMEMADE and UNSWEETENED applesauce provides 2.7 grams of fiber, which is 11% of the daily requirement of 25 grams a day.  For more information on the list of benefits of applesauce, visit http://thescienceofeating.com/2014/11/10/benefits-of-unsweetened-applesauce/.

Applesauce is an easy and creative way to obtain a small amount of your daily fiber needs.  It is easy to eat, it can be applied to other savory foods, and has added benefits if homemade and unsweetened.  Here is a simple recipe on how to make homemade applesauce for you and your family (http://www.wholefoodsmarket.com/recipe/applesauce).  It is your choice on how you want to make it but the added benefits with it are far-reaching.

The Moses Lake Food Bank seeks “to alleviate hunger in our community by providing assistance that is simple in style and exemplifies the spirit of providing for one’s neighbor…”  We hope you consider that when you either join us at our gleaning events or when you donate food or money.  Please keep continuing to support us and our mission to provide healthy food for our patrons.

Potatoes Galore

posted Aug 20, 2015, 10:50 AM by Scott Kilpatrick

Microwave Roasted Potatoes



This week, the Moses Lake Food Bank collected nearly 6,000 pounds of potatoes from the Hutterite colony in Marlin, Washington.







Having all those potatoes, one question arises: what can you do with potatoes?  Well, you can mash them, boil them, bake them, and put them in soup.  The options are limitless.  For more potato recipes, go to this link (http://www.potatogoodness.com/real-moms-real-meals/52-mondays-potato-recipes-cookbook-for-families-released/) to download a cookbook on the many ways to use potatoes.

However, here is one recipe that you might be interested in (http://www.potatogoodness.com/recipes/microwave-roasted-potatoes/):  Microwave Roasted Potatoes

·         Yield: 4 servings; Ready Time: 15 minutes

·         Ingredients

o   4 medium russet, yellow-flesh or white potatoes or 6-8 small red potatoes

o   2 Tbsp Vegetable or olive oil

o   Salt and Black Pepper

o   Chopped parsley, rosemary or thyme (or other seasoning).

·         Preparation

o   Cut potatoes into cubes. 

o   Place in microwave-safe dish or a microwavable steamer bag. 

o   Drizzle potatoes with oil and season with salt and pepper.

o   Sprinkle with seasoning and toss to coat potatoes evenly.

o   Cover tightly withlid or plastic wrap.

o   Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. 

o   Use oven mitts or tongs to remove from microwave.

o   Remove plastic wrap carefully to prevent burns from steam.

The recipe is simple in style because you can use a microwave and just season it with whatever seasonings you have around the house and satisfies either an individual or a whole family.

There are health benefits to eating potatoes.  It is a near complete food in that it provides 45% of an individual’s Vitamin C requirements, 3 grams of protein, more potassium than a banana and other vitamins and minerals.  In fact, the aforementioned recipe has 235 calories, 7 grams of fat, 306 milligrams of sodium, 3 grams of fiber, and 4 grams of protein.  The head of the Washington State Potato Commission in 2010 ate 20 potatoes a day for 60 days to demonstrate this fact.  As a result, he had increased energy, slept well and no other side effects.  For more information, check out this link (http://www.potatoes.com/) to learn more.

The Moses Lake Food Bank seeks to alleviate hunger in our community by providing assistance that is simple in style and exemplifies the spirit of providing for one’s neighbor…  We hope you consider that when you either join us at our gleaning events or when you donate food or money.  Please keep continuing to support us and our mission to provide healthy food for our patrons.

The Harvest Blog

posted Aug 20, 2015, 10:48 AM by Scott Kilpatrick

This is the Moses Lake Food Bank’s new blog.  Every week, we will provide simple recipes for fresh produce, updates on farm and agriculture news, and stories from our gleaning events, as well as anything else of significance.  It is our hope that you will take this information and put it to good use in your daily lives or even inspire you to help support our mission.

The Moses Lake Food Bank seeks to alleviate hunger in our community by providing assistance that is simple in style and exemplifies the spirit of providing for one’s neighbor…  We hope you consider that when you either join us at our gleaning events or when you donate food or money.  Please keep continuing to support us and our mission to provide healthy food for our patrons.

So, enjoy!

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