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Your New Jersey featured an interview with Table to Table Executive Director Heather Thompson. Heather discussed with Your New Jersey host Lisa Marie Falbo Table to Table’s mission of rescuing fresh, nutritious food for our hungry neighbors, our 25th Anniversary, and our upcoming Chefs Gala.

As New Jersey’s first and largest food rescue, Table to Table’s 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.

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.

Credit: Your New Jersey

What fruits and vegetables are grown in NJ? When are fruits and vegetables harvested in New Jersey?

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. Thank you to the New Jersey Agricultural Society for all their hard work on behalf of our state.

  • 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 Rabe, 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.

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

United Community Corporation Delivered Food and Stocked the Refrigerator

Newark, NJ—July 17, 2024—Mayor Ras J. Baraka joined United Community Corporation (UCC) today to cut the ribbon to open the Hyatt Center of Hope’s community refrigerator. The Center of Hope is located at 11 Hawkins Court.

UCC partnered with the city and Table to Table to develop the refrigerator food service and made the first delivery to stock it immediately before the event today. Future deliveries will be made by Table to Table.

Attendees included the H.I.P.P. Afterschool Program, the Devils Youth Foundation, Yendor Arts, and more than 30 youth participating in the city’s summer camp program. The Hyatt Center of Hope is currently expanding to address the needs of senior citizens.

“A basic need of human beings is nourishment, both for the body and the soul,” said Mayor Baraka. “By providing this refrigerator and its contents 24/7 to the neighbors here in the East Ward, we meet both needs, as we feed and affirm the value of these residents to our citywide community. Newark is shrinking our food deserts neighborhood by neighborhood, and infusing these areas with healthful meal essentials to build strong, healthy individuals and families, and improve their quality of life.”

UCC is also providing additional staffing and resources for the center, which provides programs to 30 youth during the school year and 34 during the summer.

“With the installation of our seventh community refrigerator, UCC is taking a pivotal step in combating food insecurity in Newark,” said UCC Executive Director Craig Mainor. “Together, we are ensuring that Newark families have reliable access to fresh and nutritious food, reinforcing our commitment to supporting the well-being and resilience of our community. We are grateful for our partnerships with the Center of Hope, Table to Table and Newark Housing Authority to help bring healthy food directly to communities that need it most.”

The UCC Community Refrigerator program is tackling food insecurity head-on with units that are installed across each of Newark’s five wards. UCC YouthBuild students, under the guidance of a construction manager, design, build and install each of the community refrigerator structures. The refrigerators provide residents with around-the-clock access to staple goods such as milk, juice, cheese, fresh fruits and vegetables, all at no cost.

“As a food rescue nonprofit that has been working in New Jersey for 25 years, Table to Table is committed to keeping quality food out of landfills and ensuring that is reaches communities where it’s most needed,” said Table to Table Executive Director Heather Thompson. “Our goal is to get healthy food into neighborhoods as efficiently as possible, and we’re grateful to partner with the City of Newark and UCC on this wonderful initiative, to make sure this refrigerator remains stocked with fresh, nutritious items. We invite residents to volunteer with us to assist with the twice-weekly transports so we can keep our neighbors nourished.”

“I want to thank the Mayor and all those involved in making this day happen,” said East Ward Council Member Michael J. Silva. “It’s a great day for the City and a great day for the East Ward. As Council Member of the East Ward, it is important to make sure that my residents have a quality of life – a meaning a place to live, are safe, but also making sure they have food on the table. Many people are suffering in today’s society with the cost of housing and groceries. Putting a decent meal on the table for their families is sometimes impossible. But today is a prime example of how the City of Newark, with its seventh food refrigerator, is always putting its residents first.”

Food insecurity is an issue that reaches each of Newark’s five wards. In 2022, sections of each ward were designated as “food deserts” by the state Economic Development Authority. A food desert is defined as a region where people have limited access to healthy and affordable food.

“As a parent and a community leader who thrives on success, there is no worse feeling than trying to comfort or care for a child that’s hungry. Did you know that a child that’s hungry has a harder time trying to listen or learn? We are delighted to have this community refrigerator at the Hyatt Court Hope Center location, which encompasses unity, growth, love, compassion, and honor. I look forward to watching this program grow like flowers throughout the City of Newark and I take pride in knowing that children and families will be positively affected by it,” said Ms. Mincey.

The initiative expanded since UCC’s first refrigerator was installed at 106 Ann Street in the city’s East Ward. In addition to the recent launch of the community refrigerator at Hyatt Court, the agency currently operates units in Newark outside Fulton Street Emergency Shelter at 31 Fulton Street, The Village Housing Complex at 332 South 8th Street, La Casa de Don Pedro at its 39 Broadway location, in the Shani Baraka Women’s Center, and at 1916 Springfield Avenue, in Maplewood.

UCC’s community refrigerator program is made possible through the support of various partners including the Devils Youth Foundation, the Office of Faith-Based Initiatives, Wellpoint, the Community FoodBank of New Jersey, MEND, Investors Bank, and the Presbytery of Northeast New Jersey.

Alongside this effort, UCC hosts routine distribution events in the city. Fresh groceries and boxed foods are a staple at any event, while providing other outreach resources.

Related:

NEWARK, N.J. (PIX11) — A new community food pantry has opened in Newark, providing not only canned goods, but fresh items, including meat and dairy.

“These community refrigerators are essentially accessible 24/7,” said Heather Thompson, Executive Director of Table to Table. “The beauty of the refrigerator is that it can stock those items that tend to be more expensive and more difficult for people to get.”

Credit: PIX11

Organizers say the refrigerator will help bring fresh food to those in need in the community.

An organization in Newark is hoping to address and reduce food insecurity with the installation of a new community refrigerator. The newest community refrigerator just opened at Hyatt Court.

All of the items inside are free for those in need in the community.

“It’s about getting the right food to the right communities at the right time and this model of community refrigerators that are accessible 24/7 for the neighbors right here is truly as good as it gets,” said Heather Thompson, the Executive Director for Table to Table. “This model allowed people to not have to worry about whether their work schedule is at the same time as this week’s distribution or whether they need to find child care, so they can go stand in line and wait for food. They can come get what they need when they need it.”

The refrigerator is a collaborative effort between the United Community Corporation, Table to Table, and the Hyatt Center of Hope.

There are seven community refrigerators in total – six of them in Newark and one in Maplewood. They provide around-the-clock access to staple goods such as milk, juice, cheese, fresh fruits and vegetables at no cost to those in need.

“It’s an opportunity for people in the community to get access to this food a couple of times a week without pay, as long as it is available. Especially with the high cost of living and the high cost of groceries, the high cost of rent – the high cost of everything in this country, in this state,” said Newark Mayor Ras Baraka. “This makes this incredibly important now than any other time.”

The Community Refrigerator at Hyatt Court will be stocked by Table to Table on Mondays and Wednesdays.

Credit: News 12 New Jersey

June 10, 2024 – Saddle Brook, NJ – Imagine a Gala unlike any other, where celebrated chefs cook tableside, personally dedicated to crafting a delicious multi-course feast especially for you and your guests. On September 25th, Table to Table will host New Jersey’s culinary event of the year: the 2024 Chefs Gala, a reimagined experience celebrating 25 years of impact and featuring 25 of New Jersey’s best chefs! Table to Table’s Chefs Gala will be held at Edgewood Country Club in River Vale, NJ at 6 pm. Seats are limited, so reserve your table today! 

This unique personal dining experience in the settling of an elegant Gala offers unforgettable cuisine, impeccable wine pairings, an exciting live auction, and so much more—all in support of Table to Table’s Silver Anniversary and our mission to rescue food, reduce waste, and relieve hunger in our communities.   

“We’re elated to celebrate our silver anniversary by putting a fresh new twist on a celebrated event,” said Heather Thompson, Executive Director, Table to Table. “What better way to celebrate 25 years of impact—reducing food waste and nourishing neighbors in need—than with an unparalleled culinary experience bringing together 25 of NJ’s best chefs, and Jamie Knott as our Chef Honoree,” Thompson concluded

Chef Honoree Jamie Knott 

On this milestone anniversary, we recognize one of New Jersey’s most inventive chef entrepreneurs, the avant-garde culinary master: Jamie Knott. His 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—Chef Knott warmly welcomes guests for a flavorful, unforgettable dining experience focused on locally sourced, fresh ingredients, reflecting Knott’s commitment to quality. Jamie’s portfolio of restaurants is consistently praised and acknowledged by media and influencers alike. Educated at the New York Restaurant School, his career has been marked by innovation and a deep understanding of the culinary world. Jamie is also deeply committed to giving back to the community through his involvement with Table to Table and several other New Jersey nonprofits.  

Co-Chairpersons Chef Ryan DePersio and Chef A.J. Capella 

Chefs Ryan DePersio and A.J. Capella have joined the event as Co-Chairs, lending their culinary expertise to make this year’s event an unforgettable experience. Ryan is the owner of Battello and Kitchen Step both in Jersey City as well as Ember and Eagle in Eatontown while AJ is the Executive Chef of Summit House in Summit. 

Founder’s Table Honorees 

At this year’s Chefs Gala, Table to Table will proudly welcome four new members to its Founder’s Table: Chef David Burke, Chef Nicholas Gatti, Chef Peter X. Kelly, and Eva Megerle. The Founder’s Table was established in 2023 by Table to Table’s Founder Claire Insalata Poulos to recognize individuals, companies and foundations that have provided extraordinary support to the nonprofit over its 25-year history. 

Sponsors for this year’s Table to Table’s Chefs Gala include: Crestron, Inserra ShopRite Supermarkets (Grand); Summit Associates (Platinum); Takasago (Silver), and Peapack-Gladstone Bank (Bronze).

For questions about the event, please contact Joey Mazza, Director of Events and Restaurant Partnerships, jmazza@tabletotable.org. 

25 years of Impact 

For 25 years, Table to Table, New Jersey’s first food rescue, has bridged the gap between food waste and food insecurity. The organization partners with supermarkets, distributors, restaurants, and others to rescue surplus, quality food, and delivers it directly to nonprofit community partners serving children and families, seniors, veterans, and other neighbors in need.  

What began in 1999 with one food rescue in a donated van, has flourished to become an efficient and impactful operation and a force for change that—to date—has resulted in the rescue and delivery of enough food for over 311 million healthy meals throughout northern New Jersey. To mark their milestone anniversary, the nonprofit has set a goal of rescuing/delivering enough fresh food for 25 million meals this year, via its fleet of 6 trucks and volunteer-based app, Table to Table I-Rescue. The 2024 Chefs Gala is poised to raise enough for 5 million meals. 

To help Table to Table in their mission to reduce food waste and address food insecurity in New Jersey, you can make a donation today – every dollar you contribute provides resources for the organization to rescue and deliver food for 10 healthy meals. For more information on Table to Table, visit www.tabletotable.org. 

About Table to Table 

Table to Table (http://www.tabletotable.org), NJ’s first food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food to provide over 23 million meals. 

Press Contact: 

Maria Sinopoli, Director of Marketing Communications 

msinopoli@tabletotable.org 

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.

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