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Growing vegetables for feeding others

News Photo by Diane Speer
Hobby farmer Richard Marchinski brought this load of 100 butternut squash to St. Bernard’s Friendship Room earlier this week. Over the years, he’s made a steady practice of growing squash and/or pumpkins to donate to the Friendship Room, Alpena Senior Citizens Center and the Salvation Army.

What to do when Mother Nature provides a bountiful harvest of quintessential fall crops like squash and pumpkins?

For hobby farmer Richard Marchinski, the answer seems simple – give it away. In his case, he grows butternut, acorn and buttercup squash, along with pumpkins, for the express purpose of sharing with organizations in the area known for helping others.

Earlier this week, Marchinski brought a load of 100 butternut squash to St. Bernard’s Friendship Room, where free meals are provided Monday through Saturday for anyone in need. Donations of produce are always appreciated there.

“We currently are getting fresh local produce donated to the Friendship Room,” said Director Randy MacAulay. “We know many times our guests are not prone to use fresh produce, and with donations like these we’re able to provide that.”

Marchinski, who operates a small farm at 5895 Precord Rd., said he decided to grow vegetables to give away because wanted to keep active after retiring from his years of operating Marchinski’s Body Shop.

“I just like to help people and it keeps me healthy,” he said. “I raise the squash because people need it for Thanksgiving, and many can’t afford it.”

In addition to the Friendship Room, he has plans for soon dropping another large load of squash off at the Alpena Senior Citizens Center and about 75 to 100 pumpkins at the Salvation Army.

“I’ve been donating the produce for quite a while,” said Marchinski, adding that the only exception was last year when a severe hail storm destroyed his crops.

At the Friendship Room, MacAulay already has plans for using the bonanza of butternut squash given this week by Marchinski. While admitting it’s a little labor intense, MacAulay said the squash probably will be baked, scooped out and combined with spices, then served as squash. During the fall, he said, it’s not unusual to serve squash to guests a couple of times a week.

Besides the squash, Marchinski has agreed to bring by a supply of pumpkins to use as table decorations for the Friendship Room’s annual Thanksgiving dinner.

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