The Horticultural and Environmental Sciences Innovation Centre (HESIC) has been working over several months with a company testing certain aspects of bell pepper plants. Data is being collected to determine disease resistance of new bell pepper varieties developed by the vegetable breeding client, and the resulting peppers harvested are healthy and safe to consume.

So, when you are growing bell pepper plants for weeks and months at a time, what do you do with the harvest? At first, the research team, students and staff working in and around HESIC’s new applied research greenhouse were taking home the crunchy red, orange and yellow goodness. But when they could not keep up with the yield, Research Lead Ashley Paling turned to her broader network for inspiration.

The Daniel J. Patterson Campus in Niagara-on-the-Lake just happens to be home to the United Way Community Garden Hub. In fact, the garden is located steps from the new research greenhouse. Run completely by the United Way, the community garden and farm manager, Luke Baulk, just happens to be one of Ashley’s best friends, and a fellow graduate of NC’s Horticulture Technician Program.

“I think I’d gone over to dinner one night and I’d brought him peppers because that’s what we were doing – we were up to our ears in all these peppers,” recalls Ashley. The team had been brainstorming ideas for the harvest, but because of the nature of the trial they couldn’t guarantee the same yield or quality each week, and so there wasn’t a commercial avenue available for the produce.

“So I suddenly said, ‘Oh my gosh, can you help me?! We have a lot of peppers.” Luke’s immediate answer was yes, considering the United Way and their community partners always have opportunities on the horizon, such as pop-up farm markets and giveaways to food banks.

Since mid-July, HESIC’s harvest has resulted in 12 donations of several crates at a time, and several different varieties. The produce has been distributed at several pop-up markets, including one at St. Barnabas Anglican Church. Because of the set up, they were able to track attendance; the NC donation helped feed 167 people that day, Ashley notes with pride.

Since the produce can be misshapen or have a small blemish, it isn’t considered grocery store quality, but that doesn’t mean it doesn’t get used. Some of the donations have gone to soup kitchens or other non-profit organizations using them as ingredients in other foods.

In all, 268 pounds of peppers have been donated to St Barnabas Church, Port Cares, Project Share and Community Care St. Catharines.

“Food insecurity is a multifaceted issue and alleviating its effects requires a collaborative, community-based approach,” noted Luke.  “This collaboration has been a great example of how innovation and research can have a tangible, local impact.

“Beyond improving food access, it enhances practical student learning and provides dignity to recipients ensuring they receive high-quality, fresh produce for their families. It’s a great way to support education and our community.”

The trial, which comes to an end next month, is testing Fusarium resistance, which means testing resistance to a fungal pathogen taking a severe economic impact on commercial pepper growers in the past few years. The research team collects data on the size, weight, and yield, which are all non-invasive and non-destructive to the produce itself.