It’s first thing on a Monday morning and the kitchen at Pearlstone is already buzzing. The Executive Chef Rebecca Pauvert, along with her culinary team, are hard at work preparing 150 quarts of tasty, nutritious soup. The soup will be picked up tomorrow – Tuesday– by the nonprofit, Baltimore Gift Economy, who will distribute it to individuals facing food insecurity who are living in the Irvington neighborhood of Baltimore City.
This week it looks like carrot soup on the menu.
At the same time, Greg Strella and team are out in the fields, surveying the crops. It’s fall, so the fields are full of leafy greens—beautiful Swiss chard, kales and more –that will be harvested later that week, then given out to community members at Owings Mills High School through the Baltimore County Student Support Network’s Emergency Food Distribution.
Since August, Pearlstone, an agency of The Associated, has distributed more than 3,000 pounds of produce at Owings Mills High.
Yet, this is just the beginning. From Baltimore City to Pikesville’s backyard, Pearlstone is making use of the crops its farmers grow in the fields and the food prepared by its professional culinary staff to provide tasty, and healthy meals for those families and individuals who are struggling with access to quality, affordable food. They even provided strawberry plants to eight urban farms which should expect to harvest fresh strawberries next spring for city residents.
