If your tomato plants and squash vines have gone into production overdrive, consider donating your excess produce to help feed the hungry.
Plant a Row for the Hungry, a program started by the Garden Writers of America, has been urging home gardeners to plant extra for years. In the Tri-Cities, it's organized by volunteers from the Benton-Franklin Master Gardeners, but you don't need to be a member to help stock the shelves and fridges at Mid-Columbia food banks, just be generous with your produce.
Master Gardener Bill Dixon is this year's coordinator. He's arranged for nine drop-off locations -- some can accept produce daily, others just on certain days. Call in advance to be sure there's space at the food bank for your donation.
The drop off locations are:
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-- Second Harvest Tri-Cities, 810 E. Chemical Drive, Kennewick, from 9 a.m. to 3 p.m., weekdays, 585-3924.
-- Tri-Cities Food Bank, 420 W. Deschutes Ave., Kennewick, from 8 a.m. to noon, weekdays, 586-0688.
-- Golden Age Food Share, 504 S. Oregon Ave., Pasco, from 8 a.m. to noon, Monday-Thursday, 547-8310.
-- St. Vincent DePaul, 115 W. Lewis St., Pasco, from 11 a.m. to 4 p.m., Wednesdays, 544-9315.
-- Union Gospel Mission, 112 N. 2nd Ave., Pasco, from 8 a.m. to 5 p.m., daily, 845-1800.
-- Tri-Cities Food Bank, 321 Wellsian Way, Richland, from 7:30 to 11:30 a.m., weekdays, 943-2795.
-- Jericho Food Ministries, 2500 Jericho Road, Richland, from 10 a.m. to 4 p.m., Tuesday-Friday, 627-0750.
-- Tri-Cities Food Bank, 712 10th St., Benton City, from 9:30 to 11:30 a.m. Wednesdays, from noon to 2:30 p.m. and from 6 to 8 p.m. Thursdays, 588-5454.
-- Jubilee Ministries Food Bank, 1429 Stacy St., Prosser, from 9 a.m. to noon, Tuesday-Thursday and Saturday, 786-3033 or 781-0976.
Cooking with the chef
Executive Chef Derek at Chateau Restaurant in Wenatchee offers cooking classes the first Sunday of every month. The next, The Crush ... Fall Sweets with Marty Rushing, will be from 2 to 4 p.m. Sept. 2 at Chateau Faire Le Pont Winery, 1 Vineyard Way, Wenatchee.
He will demonstrate how to cook a meal using seasonal produce. Classes are held in the Chateau Cajun Grill kitchen at the winery.
After preparing the meal, students will be able to sit down and savor their culinary creation. Recipes will be provided.
Cost is $45 per person or $420 for a series of 24 classes.
Class size is limited to 15.
To enroll or for more information, call 509-667-9463. Or go to http://fairelepont.com/cooking-classes_304.html.
The book: Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy and other Leafy Veggies Everyone Loves by Nava Atlas.
Best for: Learn to take greens beyond salads and mix and match them in new and delicious ways with potatoes, grains, beans and other sturdy foods.