Plattsburgh, NY, Aug 16, 2010 — You've eaten, canned and maybe dried vegetables from the garden this summer, and it's still producing plenty of fresh produce. Sometimes this extra bounty is wasted, left to rot on the plant or picked and left on the kitchen counter until it's too late. Todd Moe talks with horticulturist Amy Ivy about ways to donate excess veggies from the garden to a local food bank, soup kitchen or community center.