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When

Saturday July 27, 2013 from 1:45 PM to 6:30 PM EDT
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Where

Woodside United Methodist Church 
8900 Georgia Ave.
Silver Spring, MD 20910
 

 
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Contact

Cheryl Kollin 
Full Plate Ventures, LLC 
240-491-1958 
cheryl@fullplateventures.com 
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Farm to Freezer in the kitchen Saturday, July 27 

Join Us! Farm to Freezer needs many helping hands in the kitchen as we prepare fresh surplus farm market produce into delicious sauces and vegetables for the freezer. Register Now for this Sat.  OR  Click here to select other dates to volunteer. We need your help this weekend!

Sales of Farm to Freezer products subsidize this healthy food for Manna Food Center's clients in need. Learn more about our new social enterprise, visit our website and Facebook page. Join our mailing list (bottom left box) for news and updates!

Farm to Freezer is a new brand of delicious, healthy, and locally-sourced foods that are frozen at the peak of ripeness. We are a for profit social enterprise working in collaboration with hunger relief and social service
organizations: Manna Food Center, Woodside United Methodist Church and Interfaith Works. Farm to Freezer solves the dual problems of local farms’producing surplus fresh vegetables in the summer—6 billion lbs. is wasted in the U.S. annually—and a need to provide those who are food insecure with more
nutrient-rich food all year round. Sales of Farm to Freezer products subsidizes the cost of providing this nutrient-rich food to local hunger relief agencies for those in need.

As Manna volunteers, we seek your help in the kitchen every Saturday 1:45-6:30pm and Sunday
2:00-6:30pm from July-October to wash, chop, cook, package, weigh and label as we process fresh vegetables into Farm to Freezer tomato sauce, ratatouille, and mixed vegetables for the freezer.

We welcome teens13-15 with an adult and 16+ on your own.  Each person must register. Note we are in the process of applying for student SSL credits for kitchen help.

We update our calendar monthly. Click here to select other date(s) to volunteer.Please review and abide by proper attire for working in the kitchen for health and safety: 
  • Closed-toe shoes with
    socks required (no sandals, no flip-flops, no clogs, etc.).  Sneakers work best.
  • Shirt must have sleeves (no tank tops, halter tops, muscle shirts, spaghetti straps, etc.). T-shirts
    work best.
  • Full coverage shirts:  no stomach, chest area or undergarments on display
  • Long pants, at least covering the knee.
  • No jewelry on fingers or arms (no rings, bracelets, watches etc.). No dangling earrings or necklaces.
  • No nail polish, perfume, or cologne
  • Long hair must be tied back; hair nets (provided) must be worn at all times.