Service Type: Food Shelf
Interest in Healthy Food Shelf Initiative: Very Interested
Contact: Jennifer Schultz, 612-788-2444
Days Open: M-F, Su
Drop-Off Location: Door 3, Food Shelf
Desired Vegetables: Collards, mustard greens, spinach, kale, cabbage, lettuce; carrots, beans, peas, tomatoes; chives, cilantro, basil, celery, dill; onions, garlic, green onion; squash, potatoes, sweet potatoes; broccoli, cauliflower; asparagus; peppers (sweet and hot) etc.
Desired Fruits: Any
Notes: Please avoid donating large cucumbers. zucchini, summer squash, kolrabi, daikon, turnips, rutabaga. Donations are preferred early in the week, but are always accepted. Excess donations can be composted.