The Giving Garden and Sharing Shed
2025 COMMUNITY PARTNER DELIVERY SCHEDULE
Mondays @ 9am - Sand Point Family Transitional Housing, Magnuson Park Solid Ground Campus
Tuesdays @ 9am - Silvercrest Senior HUD Residences, Greenwood
Thursdays @ 9am - Sacred Medicine Indigenous Housing, Chief Seattle Club Campus, Lake City
Fridays @ 9am - Idris Mosque, Northgate
The original Picardo Farm occupied 12 acres of rich valley land in NE Seattle and supplied Pike Place Market with truckloads of fresh produce for more than 40 years.
When the family retired from farming and Darlyn Del Boca and the students and parents from Wedgwood Elementary began gardening there, the produce went to feed the hungry through the local food distribution program, Neighbors in Need.
The giving garden tradition continues today. Individual gardeners donate their excess produce or plant certain crops for donation. A team of volunteer gardeners stewards raised beds specifically for donation. Another team of volunteers delivers the nearly two tons of food donated from the P-Patch annually. The gleaning team, a small group of volunteer gardeners, harvests produce for gardeners when their lives become too busy to keep up with the abundance of vegetables and fruit that the soil of Picardo inevitably creates in our gardens.
The current Giving Garden Coordinator, Ava Clennon, wrote the following:
Every year, Picardo Gardeners and community members donate produce to the Sharing Shed for weekly deliveries. That's the little red barn on the North Wall with the bees on top if you're not familiar!
We deliver our beautiful organic food directly to neighbors through community partnerships. The goal is to build long-term relationships with our neighbors that provide feedback, mutual support and ultimately, expanded self-sufficiency. This is how we're working toward meaningful, culturally appropriate food security together in our community.
REMEMBER: Everything is meaningful. If you have a small offering, tuck it into another bag. A handful of herbs, a few fresh strawberries or a single flower means the world to our neighbors who receive. Please never think that what you have to share is "too small" - what matters is that we all do it together (see the final note for inspiration).
If you have any questions or would like an orientation, please contact: Ava Clennon.
Grow a Row
Universally requested crops from our donation partners
Heavy / expensive meal & sauce-making veggies: Potato, cabbage, Napa cabbage, carrot, beet, turnip, daikon, parsnip, broccoli, green beans, zucchini / summer squash, tomato, bell pepper, tomatillo, eggplant, mushrooms. Winter squash of all kinds.
Alliums, all kinds: Green onion, garlic, bulbing onion, chive, leek, shallots.
Culinary herbs: Woody perennials like sage, oregano, thyme, marjoram, rosemary, bay leaf and tender herbs like parsley, chive, cilantro, dill, celery leaf, all types basil.
Culinary SEEDS like fennel, nigella, coriander, celery, fenugreek & caraway.
Hot / flavor peppers: Especially small / no-cut / easy-dry like Thai chilies & paprika.
Tea herbs: Mint, fennel, lemon balm, calendula flower, chamomile flower & leaf, tulsi, lemon verbena, raspberry leaf, fig leaf, strawberry leaf, blackberry leaf, crimson clover blossom, hyssop, valerian root, dandelion root & blossom, bee balm.
Snacking and fresh eating: Peas, cucumber, radish, sweet pepper, carrot, celery, cherry tomato, slicing tomato, ground cherries, berries, kiwi, bok choy, salad greens.
All tree fruits and berries: strawberry, blackberry, raspberry, blueberry, apple, kiwi, plum, apricot. Fruit from outside-Picardo organic sources welcome.
🌼🌼🌼 Flowers! Long-lasting cut flowers of all kinds, both loose stem and in small arrangements. Please wrap stems in a plastic bag with wet newspaper.
Leafy greens: Especially lettuce and “Southern style” cooking greens like collard and large-leaf mustard. Includes arugula, spinach, swiss chard, kale, “baby greens” of all kinds, sprouts, fenugreek (methi), amaranth, purslane, outer cabbage leaf, broccoli leaf. Asian greens like bok choy, tatsoi, mustards, Napa cabbage, Gai Lan, yam leaf.
How to Donate
Wash roots and tidy up greens. Please only wash roots. Greens will rot quickly without refrigeration if they're damp. Please tidy up all donations so that they look as if they're ready to be sold at market. Only donate food you would be proud to serve to your own family! Everything else can go back to the soil as compost.
Bag or bundle your produce into individual portion sizes. Please separate your donations into portion sizes that you would find at a grocery store or farmer's market. Our community partners will set out your donations on tables as a Free Farmer's Market. Being able to shop in a community space and carry everything home comes down to us doing the prep work.
Weigh and record. In the Shed, you'll find a scale and a clipboard for recording the poundage. If you have HERBS or FLOWERS, please record them by how many bundles you donate (example: Oregano x 3 / Flowers x 5)