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Farm to table meals

Farm to table meals

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Farm to table meals

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  1. Homestead to table meals

  2. Jonathan Hayden, field administrator for Lindentree Farm and ranch supervisor for Food For Free, harvests deliver at Lindentree Farm particularly for the Pine Street Inn, which is permitting destitute benefactors to frequently eat amazing crisp vegetables. (Suzanne Kreiter/Globe Staff)

  3. Beets are gathered by volunteers. (Suzanne Kreiter/Globe Staff)

  4. Students from the International School of Boston (from left) Tegan Kett-Eubanks and Shoshana Perlova collect scallions.The lady wearing a cap is Natalie Nesler, an assistant with Food for Free. (Suzanne Kreiter/Globe Staff)

  5. Fresh picked scallions are dove into a shower. (Suzanne Kreiter/Globe Staff)

  6. Students from the International School of Boston load the crisply washed scallions into boxes. (Suzanne Kreiter/Globe Staff)

  7. Volunteer Ken Osgood picks scallions. (Suzanne Kreiter/Globe Staff)

  8. Student volunteers are reflected in the scale as they wash and test vegetables. (Suzanne Kreiter/Globe Staff)

  9. Jonathan Hayden, cultivate supervisor for Food For Free and field director for Lindentree Farm (focus) is encompassed by youthful volunteers picking carrots. (Suzanne Kreiter/Globe Staff)

  10. Fresh picked scallions are dove into a shower for cleaning. (Suzanne Kreiter/Globe Staff)

  11. Jonathan Hayden, field supervisor for Lindentree Farm and ranch administrator for Food For Free, pulls netting off the products. The mesh shields the plants from natural life. (Suzanne Kreiter/Globe Staff)

  12. Student volunteer Claire Mathieu examined the newly picked carrots. (Suzanne Kreiter/Globe Staff)

  13. Adam Collins who works for Food For Free loads up a van with vegetables in preperation for the trek to the Pine Street Inn. (Suzanne Kreiter/Globe Staff)

  14. Pine Street Inn culinary specialist Frank Van Overbeeke hacks the freshley picked cabbage. (Suzanne Kreiter/Globe Staff)

  15. Lisa Edwards, an iCater learner in the Pine Street Inn kitchen, readies the scallions. (Suzanne Kreiter/Globe Staff)

  16. Pine Steet Inn gourmet expert Frank Van Overbeeke makes a panfry with the cabbage, collard greens, and kale. (Suzanne Kreiter/Globe Staff)

  17. Dinner is served at The Pine Street Inn - part of the dinner is a panfry made with the newly picked vegetable. Maria L. also, Reshon S. get their plates. (Suzanne Kreiter/Globe Staff)

  18. Guests at the Pine Street Inn (from left) Joanne P., Maria L., and Cyrlene C. have supper. (Suzanne Kreiter/Globe Staff)

  19. The Pine Street Inn feast incorporates cabbate, kale, and collard greens. (Suzanne Kreiter/Globe Staff)

  20. Students from The International School of Boston divert carrots in the wake of picking them. (Suzanne Kreiter/Globe Staff)

  21. The supper is over at supper benefit at Pine Street Inn. (Suzanne Kreiter/Globe Staff)