WASHINGTON - You can help solve a "growing" problem for farmers who grow more produce than they can sell at the farmer's markets.
Even when farmers donate the extra food to a good cause, the produce can go bad before it is used, so Cheryl Kollin of Bethesda came up with a solution.
Once she figured out how to freeze the extra food, Kollin started Farm to Freezer. The group's mission is to preserve fresh local produce to nourish those who are hungry. Every Saturday and Sunday, a handful of volunteers makes it happen with about 500 pounds of fresh produce.
This week, the surplus zucchini from area farmer's markets is being chopped and blanched, an important step in the freezing process. Once it is frozen, it goes to the Manna Food Center for their clients in need.
Every weekend, Farm to Freezer works with volunteers in the borrowed kitchen at the Woodside United Methodist Church in Silver Spring.
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