The Bohol Coconuts Baseball & Softball Club is proud to announce an exciting step forward in our community partnership. Thanks to the incredible dedication of 22 residents right here in Cambanac, fresh, locally-grown vegetables will soon be on the menu at the Coconuts Soup Kitchen, opening in March.
This growing team is part of the club’s new agricultural partnership program, turning home gardens into a powerful source of both nutrition for the community and supplemental income for local families.
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How Our Garden Partnership Grows
The idea is simple and powerful. Many families in our community have the space and time to grow food but may lack the resources to start. The Coconuts Club helps remove that barrier.
We Provide: The club gives participating residents free seedlings for ten essential crops: green beans, bell peppers, eggplants, bitter melons, tomatoes, onions, carrots, kang kong, and assorted greens. We also offer basic gardening guidance.
They Provide: Our partners provide the care, love, and space in their own backyards or containers.
We All Benefit: When the vegetables are ready, the club buys them at fair market prices. These fresh veggies go straight to our new Soup Kitchen to create nutritious meals. Any extra produce is sold to club members at our Mini Food Store.
“We’re building a circular economy where everyone contributes and everyone benefits,” explains Lerma Moore, Cambanac Councilwoman and Coconuts General Manager.
More Than a Meal: Nourishing Families and Futures
This program does two important jobs at once. First, it ensures a steady supply of healthy ingredients for the Soup Kitchen, which will feed youth athletes and community members. Second, it creates a meaningful source of extra income for the hardworking families who are growing the food.
A typical backyard garden in this program can generate between ₱500 to ₱1,000 each month for a household. This extra money often helps pay for children’s school supplies or small household improvements, making a real difference in daily life.
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“There’s pride in seeing your vegetables served at the community kitchen,” says Moore, highlighting the personal joy that comes with this work.
The fresh beans, peppers, eggplants, and leafy greens they are tending now will form the foundation of the first meals served at the club’s soup kitchen.
