SOLVANG - Veggie Rescue! There's a new rescue organization on the Central Coast. It's saving the school budget and may help save student lives by serving a healthy school lunch.
It's an all volunteer operation. Terry Delaney started the Santa Ynez Valley Fruit and Vegetable Rescue because he saw a great need and wanted to help.
Today he saves and delivers butternut squash FREE to Solvang Elementary. The School Chefs and student helpers turn the squash into soup and lasagna.
Delaney also delivered carrots that might of been trash because they were crooked. In the school they are treasured for the fun twisted shapes.
Fresh, Local, mostly organic fruits and vegetable that might of been compost are being consumed thanks to Veggie Rescue!
Veggie Rescue volunteers glean 12 local fields. They take vegetables that don't make the first pick because they're not perfect.
They also take the excess from farmers markets. They collected 50 thousand pounds last year and their goal this year is over 100 thousand pounds!
A wonderful gift for schools that would not be able to afford this healthy produce otherwise.
Students also learned about squash. Many never tasted it before and loved the rich, sweet, creamy taste! Our cameras captured Solvang Elementary students cleaning their plates!
One young girl exclaimed it was the best she ever tasted!
It proves the Veggie Rescue motto... "The Last But Not The Least Harvest!
Veggie Rescue also delivers free to the Senior Center and the Rescue Mission.
Currently they are using a pick up truck for transport. They have recently received their 501(c) designation and can now accept donations.
Terry Delaney dreams of having a refrigerated truck to deliver more fruit and vegetables to more schools and make sure it stays fresh.
To Volunteer call 805.403.8589
VEGGIE RESCUE School Butternut Squash Soup
6 servings
Butternut Squash 1 whole, cut in half, remove seeds and roast in oven at 325 for 30-45 minutes.
Oil 1 TBSP
1/2 Onion, diced
Garlic, minced 3 cloves
Stock, veggie 1 Quart
Cinnamon 1 TSP
Nutmeg 1 TSP
Brown sugar 2TBSP
Sea salt 1 TSP
Black pepper ground 1/2 TSP
Cream, heavy 1 Cup
Saute onions and garlic in oil for 5 minutes
Add butternut squash, all spices & veggie stock. puree in blender
Season to taste and serve immediately
VEGGIE RESCUE School Butternut Squash Lasagna
Serves 12
Lasagna Noodles, Dry, Do not cook, 10 5/8 ounces
Butternut Squash, 1 1/2 cups, cut, remove seeds and roast in oven at 325 for 30-45 minutes.
Tomato Puree, 28 Ounce Can
Salt 1/4 TSP
Oregano leaves, dried, 1 TBSP = 1 1/4 TSP Ground
Garlic, granulated 1/2 TSP
Parsley, dried 2 7/8 TSP
Mozzarella Cheese, Shredded, 1 1/2 LB
Do not Cook noodles. Assemble them raw in pan. Mix spices, roasted squash and tomato puree in blender.
Add water if needed for consistency.
Spread one cup of sauce on bottom of pan. Do three layers, 7 lasagna noodles, Cheese, and Sauce.
Add zucchini, spinach and mushrooms to the layers to taste.
Bake at 350 degrees for 50 minutes.
