Volunteers dedicate hours of hard work throughout the season to grow fresh, healthy vegetables and fruits. Plums, potatoes, gooseberries, parsley, coriander, basil, rocket, onions, and juicy ripe tomatoes are then harvested and taken home to enjoy.

A portion of the produce is also shared during coffee breaks after volunteer work in "Tony’s Boot Café" — an affectionate nickname for the coffee and treats provided through volunteer initiative.