Set up the community fresh-produce stand.

The neighborhood around a public right-of-way in Porterville, CA has no reliable spot for fresh produce. This sets up and stocks a weekly community produce stand.

Where

Porterville, CA (public right-of-way, exact site not yet named) · Open the map

Pay

$90 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash: recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

photo inventory + access/space assessment + GPS + ranked follow-on list

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-10-22

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Bring

• camera
• food thermometer
• water-bath canner + jars, new lids, bands
• large pots, knives, cutting boards
• tested recipe with processing times
• labels + timer
• hair covering, apron, gloves, hand-wash station

Steps

1. 1. Photograph the source produce/ingredients and confirm they are sound (no spoilage) before starting.
2. 2. Wash hands and sanitize surfaces and equipment; put on hair covering and clean apron.
3. 3. Follow a tested recipe: wash, peel/cut, and prepare the food to the recipe's specification.
4. 4. For water-bath canning of high-acid foods, fill jars to the stated headspace, remove air bubbles, wipe rims, and apply lids finger-tight.
5. 5. Process for the full recipe time adjusted for altitude; for drying/fermenting, hold the specified temperature/time or brine ratio.
6. 6. Cool jars undisturbed, then check every lid for a complete seal; refrigerate or discard any unsealed jar.
7. 7. Label each item with contents and date; record quantity prepared and its destination (pantry/community meal).
8. 8. Enter photos, recipe used, processing time/altitude, seal checks, and quantities into the proof record; sign.

What counts as done

• Photo inventory of shaded/coverable space and vehicle-unload access at the lot
• Assessment of accessible-path condition from the street to the proposed stand site
• GPS / address confirm
• Ranked list naming the follow-on stand-setup job for each gap, with a note on coordinating a weekly host date with the congregation

Proof is measured against these, not judged by taste.