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Blogs About Table To Table Helping Neighbors

Join us in congratulating Alexandria, Table to Table’s August Volunteer of the Month. Congratulations, Alexandria! Alexandria is a student attending Mahwah High School.

“Through Table to Table, I’ve become more connected with my community, and volunteering for this organization allows me to fill hearts and stomachs rather than landfills,” Alexandria said. “Knowing I helped bring a meal to a table gives me a great sense of purpose, and above all, seeing the smiles on people’s faces makes it all worthwhile.”

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP of Operations, said all you have to do is download the Table to Table I-Rescue app, powered by Food Rescue Hero, on your phone to become a food rescue hero! You’ll complete a simple registration process and volunteer agreement, and then you can get started. The app walks you through every step! 

Volunteers of all ages are welcome to volunteer with our food rescue program. However, the driver must have a valid driver’s license, and a valid vehicle registration and insurance. 

Since we launched, more than 350 volunteers have completed more than 9,600 rescues and delivered more than 2 million pounds of donated food that would have been thrown away.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills, contributing to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small–leads to change.

What Fruits and Vegetables Are Grown in NJ? New Jersey is famous for its sweet corn and vine-ripened tomatoes. But there are a lot more delicious fruits and vegetables that are grown in New Jersey. We are The Garden State after all. Here is a list of what fruits and vegetable are grown in New Jersey and when they are harvested.

  • Apples, July through October (cold storage until spring)
  • Arugula, May through September
  • Asparagus, May, and June
  • Basil, July through September
  • Beets, June through December
  • Blackberries, late July through mid-August
  • Blueberries, July and August
  • Broccoli, June through November
  • Broccoli Raab, August through November
  • Brussels Sprouts, September through November
  • Cabbage, June through October
  • Cantaloupes, August and September
  • Carrots, June through September (local harvest available from storage through March)
  • Cauliflower, August through November
  • Celeriac/Celery Root, September through November
  • Celery, August through October
  • Chard, May through November
  • Cherries, July
  • Chicories, September and October
  • Corn, June through August
  • Cranberries, October through December
  • Cucumbers, July through October
  • Currants, August
  • Eggplant, July through October
  • Escarole, September and October
  • Fava beans, May and June
  • Fennel, October, and November
  • Fiddleheads, April and May
  • Garlic, July through October (stored year-round)
  • Grapes, September and October
  • Green Beans, July through September
  • Green Onions/Scallions, May through September
  • Kale, June through November
  • Herbs, April through September
  • Kohlrabi, June and July, September and October
  • Leeks, August through December
  • Lettuce, May through October
  • Melons, July through October
  • Mint, spring, and summer
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall
  • Nectarines, August and September
  • Nettles, spring
  • New Potatoes, May
  • Okra, August and September
  • Onions, July through October (stored in winter)
  • Oregano, June through October
  • Parsley, May through November
  • Parsnips, April and May and again October through December
  • Peaches, July through September
  • Pears, August through December
  • Pea Greens, April through June
  • Peas and pea pods, June and July
  • Peppers (sweet), July through October
  • Plums, August and September
  • Potatoes, July through December (available from storage year-round)
  • Pumpkins, September through November
  • Radicchio, September and October
  • Radishes, May through September
  • Raspberries, July through September
  • Rhubarb, May through July
  • Rutabagas, August through November
  • Scallions/Green Onions, May through September
  • Shelling Beans, September through November
  • Snap peas/snow peas/pea pods, June through September
  • Spinach, May through September
  • Squash (summer), July through September
  • Squash (winter), August through December
  • Stinging Nettles, spring
  • Strawberries, June
  • Thyme, May through September
  • Tomatoes, July through September
  • Turnips, August through November (local harvest available from storage through the winter)
  • Watermelons, August through October
  • Winter Squash, August through December
  • Zucchini, July through September
  • Zucchini Blossoms, June and July

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small—leads to change.

Join us in congratulating Jude Kochman, Table to Table’s July Volunteer of the Month.

Jude Kochman has been volunteering with Table to Table since April of 2024. Congratulations on being named the July Volunteer of the Month, Jude!

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP of Operations, said all you have to do is download the Table to Table I-Rescue app, powered by Food Rescue Hero, on your phone to become a food rescue hero! You’ll complete a simple registration process and volunteer agreement, and then you can get started. The app walks you through every step! 

Volunteers of all ages are welcome to volunteer with our food rescue program. However, the driver must have a valid driver’s license, and a valid vehicle registration and insurance. 

Since we launched, more than 350 volunteers have completed more than 9,600 rescues and delivered more than 2 million pounds of donated food that would have been thrown away.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills, contributing to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small–leads to change.

New Jersey Monthly magazine named Table to Table’s Chefs Gala honoree Chef Jamie Knott one of the top restauranteurs in the Garden State in their most recent issue. Jamie is deeply committed to serving those in need in New Jersey, and is a long-time supporter of Table to Table. Congratulations Jamie!

We’re so proud to have Chef Jamie Knott as the Chef Honoree at Table to Table’s 25th Anniversary Chefs Gala on September 25th.

“My passion is for all things delicious. I want to redefine the culinary landscape in this state through my cooking and my restaurants,” Knott told the magazine. Knott’s diverse experience across various culinary styles has established him as a leading figure in the industry.

As the chef-owner of such notable restaurants as Saddle River Inn, Madame, and Kinjo—his latest masterpiece—Knott warmly welcomes guests for flavorful, unforgettable dining experiences focused on locally sourced, fresh ingredients, reflecting his commitment to quality. These restaurants “have quickly become some of the most celebrated restaurants in New Jersey this year,” New Jersey Monthly stated.

Knott’s portfolio of restaurants is consistently praised and acknowledged by media and influencers alike. Educated at the New York Restaurant School, Knott’s career is marked by innovation and a deep understanding of the culinary world.

Table to Table’s 25th Anniversary Chefs Gala offers attendees a unique dining experience in the setting of an elegant Gala with unforgettable cuisine, expertly selected wine pairings, an exciting live auction, and the honoring of Chef Jamie Knott—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.

Related: Table to Table’s 25th Anniversary Chefs Gala

Brittney Portes from the Montclair State University Community Garden appears on this episode of Table Talk.

In the newest episode of “Table Talk,” we talk about ugly food and go behind the scenes with Brittney Portes from the Montclair State University Community Garden to explore the vibrant world of sustainability, the intriguing concept of ugly food, and the rich diversity of fruits and vegetables cultivated right on campus.

Discover how this thriving garden is more than just a place for plants—it’s a hub for fostering community, promoting environmental stewardship, and challenging conventional beauty standards in produce.

For more Table Talk episodes, visit our YouTube channel.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small–leads to change.  

Related

Food insecurity is a significant problem that affects a large number of students worldwide on college campuses. Food insecurity is defined as the inability to consistently obtain enough reasonably priced, wholesome food. It can have a significantly impact a student’s health, academics, and general well-being.

Financial hardship is one of the main reasons why college students experience food insecurity. With housing, books, tuition, and other expenses on the rise, many students find it difficult to pay for meals, leaving little to nothing in their budgets. Additionally, providing for their dietary needs may be considerably more difficult for students from low-income families or those who are self-sufficient. Access to wholesome food is further complicated by the unpredictable schedules and time constraints that come with educational expectations, which frequently leave students with little time for work or meal preparation.

Food insecurity has profound impacts on college campuses. Physically, poor diet can result in obesity, chronic illnesses including diabetes and hypertension, malnutrition, and other health issues. Anxiety, sadness, and other psychological problems can be compounded by the stress of not knowing where their next meal will come from, which can have a negative emotional and mental impact on students. Furthermore, a student’s capacity to succeed in college and their academic achievement can both be negatively impacted by food insecurity. Students may find it challenging to concentrate in class, finish tasks, and perform well on tests as a result of cognitive function, memory, and concentration issues caused by hunger and malnutrition.

An impactful strategy is needed to address food insecurity on college campuses. Raising awareness and de-stigmatizing the problem through encouraging open discussion and offering assistance to students who require it are vital first steps.

To give students access to a variety of nutritional food options, colleges and institutions can establish programs like meal assistance programs, and food pantries. These tools must be easily available, and sensitive to cultural differences in order to fulfill the different needs of the student body.
Financial aid guidelines should also be reviewed to make sure that all students’ living costs, including food costs, are sufficiently covered. The availability of grants, and scholarships can ease financial hardships and keep students from having to decide between buying groceries
and textbooks.

Another essential component of tackling food insecurity on college campuses is community relationships. By working together with neighborhood food banks, companies, and charitable groups, colleges can reach a wider audience and give college students access to more
opportunities and resources.

In the end, eliminating food insecurity on college campuses involves a team effort that puts every student’s performance and well-being first. Through acknowledging the frequency of food insecurity, promoting changes in policy, and putting workable solutions into practice, we
may establish a more encouraging educational setting where each student has the chance to succeed.

Note: This blog was written by Steven Faussette, a former Table to Table intern

How to keep your produce fresh isn’t as simple as just putting it in the refrigerator.

Preserving produce like leafy greens, carrots, and apples not only helps you to enjoy fresh fruits and vegetables longer, it can also minimize food waste.

The factors that affect produce freshness are: Temperature, humidity, and how long ago it was harvested before you brought it home, according to an article by The New York Times.

Most refrigerated produce stays fresh longer when sealed, which holds in moisture and protects it from ethylene gas.

How To Keep Produce Fresh

The best ways to keep certain kinds of produce fresh are:

  • Potatoes and sweet potatoes: Don’t refrigerate, store in a cool, dark place, and allow air circulate around it. Keep separate from ethylene-emitting produce like bananas
  • Root and tube produce: Beets, turnips, carrots, parsnips, and ginger: Remove leafy green tops, refrigerate in a plastic bag, or store loose in a refrigerator crisper drawer for up to two weeks.
  • Onions and garlic: Don’t refrigerate, store in a cool, dark low-humid place, keep separate from potatoes, and allow air to circulate around them.
  • Cabbage and its cousins: Refrigerate in a sealed container, uncut heads can go into a refrigerator without a bag, but once cut seal in an airtight container
  • Winter squashes: Store at room temperature and keep away from ethylene-emitting produce
  • Leafy greens: Refrigerate unwashed and seal in zippable plastic bags
  • Apples and pears: Refrigerate in a plastic bag; use a crisper drawer and keep them away from ethylene-emitting produce

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills. This contributes to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small—leads to change.

Join us in congratulating Matthew Pendolino, Table to Table’s June Volunteer of the Month.

Matthew Pendolino has been volunteering with Table to Table since March of 2024. Congratulations on being named the June Volunteer of the Month, Matthew!

Signing up to be a Table to Table volunteer is easy. Julie Kinner, Table to Table’s VP of Operations, said all you have to do is download the Table to Table I-Rescue app, powered by Food Rescue Hero, on your phone to become a food rescue hero! You’ll complete a simple registration process and volunteer agreement, and then you can get started. The app walks you through every step! 

Volunteers of all ages are welcome to volunteer with our food rescue program. However, the driver must have a valid driver’s license, and a valid vehicle registration and insurance. 

Since we launched, more than 350 volunteers have completed more than 9,600 rescues and delivered more than 2 million pounds of donated food that would have been thrown away.

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and end up in landfills, contributing to climate change. We deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our home and make a positive impact on the planet. Every little bit of effort—no matter how small–leads to change.

The White House unveiled a national strategy recently to combat food waste and keep edible food out of landfills.

White House officials want to change the behavior of individuals and businesses to reduce waste by expanding food donations and other initiatives, an article by The New York Times stated.

According to ReFED, in 2021, the United States produced 91 million tones of unsold, uneaten food, the article stated. Nearly half of it was edible, but only 2 percent was donated.

Although the White House’s strategy contains no new regulations, Dana Gunders, ReFED’s Executive Director, called the strategy “a good first step.”

Officials in 2015 set a goal of cutting U.S. food waste in half by 2030. However, food waste actually increased between then and 2019, according to the U.S. Environmental Protection Agency. Uneaten food ends up rotting in landfills, accounting for 16% of U.S. methane emissions.

Since our founding 25 years ago, Table to Table, New Jersey’s first food rescue organization, has rescued enough food for more than 311 million meals and saved 73,000 tons of CO2 from entering the environment.

We pick up fresh, high quality, and wholesome food that otherwise would be discarded. We deliver it safely to soup kitchens, homeless shelters, and senior facilities. You help us by utilizing the Table to Table I-Rescue app, powered by Food Rescue Hero.

The New Jersey Food Democracy Collaborative has compiled a list of farmers markets across New Jersey that are authorized to accept state SNAP and EBT benefits. Currently, less than 1/10th of 1% of SNAP benefits are redeemed at Farmers Markets, the FDC stated.

Table to Table regularly delivers rescued and donated food to area markets in Newark that serve their communities, but do not accept SNAP/EBT benefits.

  • Bessie Green Community Fresh Produce Market
  • ICC Cortland Street-Fresh Produce Market
  • Senior Market (Grace West, Villa Victoria)

The Farmers Markets accepting SNAP/EBT benefits located in Table to Table’s service area of Bergen, Passaic, Hudson, and Essex counties are:

Bergen County:

Essex County:

  • Ironbound Community Farmers Market/Down Bottom Farms, 371 Ferry St., Newark; Tuesdays, 2 – 7 pm
  • Montclair Community Farms, 1088 Orange Road, Montclair; Mondays, June 17 – Oct. 28, 10 am – noon and 12:30 – 2 pm
  • The Beth Greenhouse Farmers Market, 201 Lyons Ave., Newark; Thursdays, June – November, 11 am – 3 pm
  • Steam Urban Artisan Farmers Market, 179 Broadway, Newark
  • South Orange Downtown Farmers Market, 12 Sloan St., South Orange; Wednesdays until Oct. 30, 2 – 7 pm

Hudson County:

  • Historic Downtown Farmers Market, Grove Street South Path Plaza, Jersey City; Mondays and Thursdays, 3 – 7 pm
  • Riverview Farmers Market, 1 Bowers St., Jersey City; Sundays 10 am – 2 pm until Nov. 24

Passaic County:

  • City Green Farm Eco-Center, 171 Grove St., Clifton; Fridays 10 am – 2 pm and Wednesdays 3 – 6 pm until Nov. 15
  • Little Falls Farmers Market, Municipal Building, 225 Main St., Little Falls; Sundays 9 am – 2 pm until Oct. 27

As New Jersey’s first and largest food rescue, our mission is to reduce food waste and provide nourishment to our food-insecure neighbors throughout North Jersey. We rescue millions of pounds of fresh food annually that would otherwise be wasted and deliver it to partner organizations who support the nearly 1 million people in our area who need it most.

Together, we can reduce food waste in our homes and make a positive impact on the planet. Every little bit of effort — no matter how small — leads to change.  

Related:

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