Our church pantry includes a vegetable garden where we grow and distribute vegetables to our weekly pantry neighbors. We grow several varieties of kale and chard, collards, spinach, some of which we have been harvesting since January. In addition, we have planted onions, garlic, crookneck squash, zucchini squash, yellow squash, beets, radishes, peppers, three varieties of lettuce, tomatoes, cucumbers, potatoes, herbs (sage, oregano, basil, chives, dill, parsley, thyme). For the first time we planted strawberries and we have a variety of flowers throughout the garden. We would like guidance our how to handle these vegetables and herbs after they are harvested - wash all, some, none; refrigerate all, some or none; store in compostable plastic bags or place in crispers, etc. We instruct that all produce needs to be washed upon receipt by our neighbors. We want to ensure the safety of what we harvest and distribute. We are a very small "operation" and distributed 160 pounds in 2022 and over 300 pounds in 2023. We are also interested in sources of fresh produce we can distribute and volunteers to help us with the garden.