LITTLE SILVER –While celebrating its 30th birthday this year, Lunch Break, the soup kitchen in Red Bank, asked the community to share any extra produce from their garden to fulfill its mission of providing healthy, fresh food to their patrons.
Culinary students at Red Bank Regional High School (RBR) heeded the call and harvested their summer bounty in late August and early September to deliver to Lunch Break. The RBR organic garden is planted and cultivated by students in the culinary arts program.
“Several years ago, we created an organic garden to provide fresh produce in our fall recipes and freeze and store staples for the winter months,” said RBR culinary arts teacher Pete Roskowinski. “As in the past, our student volunteers came to the campus early to harvest and deliver fruits and vegetables to our friends at Lunch Break.”
Included in the donations to Lunch Break were tomatoes, honeydew, watermelon, cherry bomb and bell peppers, jalapenos, eggplant, collard greens and basil.
