Include cheat sheet with unusual veggies

Ever cooked a patty pan squash?

Yeah, me neither.

In fact, I'd never even seen one until one of the Giving Garden drop-off sites called and asked if I knew the origin of the spaceship-shaped item they just received and how one prepared it.

It seems they're actually pretty tasty, or at least that's the skinny from my friend the Internet!

Unusual items like that frequently turn up as donations to participating sites in the Giving Garden program. And that's great. People love to try new foods.

All donations are welcome.

When delivering your fresh produce this year, though, here are a few helpful hints you'll want to keep in mind.

First, but certainly not least, if you're sharing an item that grows a little bit off the beaten path, write or print out your favorite recipe or cooking instructions to include with the donation. That way the pantry can hand it out to clients who, unlike yourself, may not yet have experienced the delights of, say, a crisp, sweet kohlrabi.

Next, make sure you leave all those beautiful clumps of loamy soil right where all your other plants can use them most - your garden. While everyone certainly will appreciate the health of your soil and all the amendments you've added over the years, you'd be amazed at the mess just a few tablespoons of dirt can make in an office.

So, please, just clean off the produce before you share. Your plants (and the pantry staff) will thank you!

We've put together a list of vegetables to give you an idea of those that tend to last the longest in storage at food pantries, but just use this as a general guideline.

Remember, all fresh produce is needed, even if it's not on this list:

• Apples: antioxidants, fiber, vitamin C.

• Beans (lima, green): vitamin A.

• Beans (yellow wax): high in folate, magnesium.

• Beets: folate, folic acid, fiber, vitamin C, potassium.

• Broccoli: high in vitamin C, beta carotene, calcium, antioxidants, fiber, folate.

• Brussels sprouts: protein, good source of vitamin C, fiber, folate, potassium.

• Cabbage: vitamin C, beta carotene, fiber.

• Carrots: excellent source of beta carotene, vitamin A, potassium, fiber.

• Cauliflower: high in vitamin C, folate.

• Chard: high in vitamin A, sodium, calcium, iron, magnesium, potassium.

• Corn: fiber, niacin, folate.

• Cucumbers: small amount beta carotene.

• Eggplant: some fiber, folate, potassium.

• Onions: fiber, some vitamin C.

• Peas: protein, iron, fiber, vitamin C.

• Peppers (red, green): excellent source of vitamins A and C.

• Potatoes, sweet potatoes: vitamins B and C, minerals, complex carbohydrates.

• Radish: potassium, vitamin C, folate, fiber.

• Spinach: high in vitamins A and C, potassium, folate.

• Summer squash (zucchini, crookneck): source of vitamin C, manganese, fiber.

• Tomatoes: high in vitamins A and C, beta carotene, the antioxidant lycopene and fiber.

• Winter squash (acorn, butternut, spaghetti): complex carbohydrates, fiber, potassium, iron, niacin, beta carotene.

If you'd like to check out a full analysis of vegetables, go to the University of Illinois Extension Web site at www.urbanext.uiuc.edu/veggies.