Yeah, it’s been pretty nice as it’s fairly hands off. Our relationship is such that we harvest our stuff, oftentimes with students, and then I, or another person from our staff, drives it over to the pantry, about a mile away. I check in with them every once in a while, to ask, “Is this stuff getting used? How are we packing it? Is there any way you would like us to present [the produce] differently?”. There are times where I’m unsure. I might have 100 pounds of fennel or some crop that maybe is not as popular or as useful. In that case, I might have to spread out how much I send to the food pantry. Fennel is a great crop that we like to grow, and it’s easy to grow. The bulb and the fronds are edible, you can get seeds from it. But as far as a food pantry item, we decided not to plant a 50-foot row of it. We only planted a small raised bed [in order] to make room for something like potatoes or more peppers, which I know are popular pantry items and have a pretty good shelf life – I can store it for a while without having to worry about it going bad. We’re working with one just normal refrigerator and don’t have a walk-in. A lot of the puzzle on my end is figuring out when to harvest it and how to get it to the pantry before it bakes in the sun or just doesn’t have enough room in our fridge.