Project brings 3 departments together to deliver fresh vegetables to residents
Country Terrace is embracing a social movement among restaurants and foodies called “farm-to-table” which encourages cooking with local ingredients.
And what could be more local than your backyard?
That’s where the Komoka, Ont. long-term care home’s garden is producing vegetables and herbs, including tomatoes, peppers, zucchini, onions and garlic, that are being used to prepare residents’ meals.
“This new way of cooking in restaurants (is) farm-to-table, where restaurants often have their own gardens on the roof, where they grow their own vegetables on the roof, and they pick and cook the same day, so it’s really fresh,” nutritional care manager Alex Achillini tells The OMNIway.
Recently, the nutritional care team prepared zucchini-chocolate-chip-coconut muffins, which went over well with residents, Alex says.
Alex notes that tomatoes and peppers from the garden will be soon used in salads and as pizza toppings. Green onion and garlic bread will be prepared using fresh ingredients this week, he adds.
The project has been a collaboration between three departments: maintenance, nutritional care and life enrichment.
The life enrichment department came up with the idea to grow the garden, maintenance manager Dave Payne takes care of the vegetables and herbs grown, and the nutritional care team prepares meals from the garden’s produce.
“It’s a team effort for everyone,” says Alex, adding Dave has done “an excellent job” caring for the garden.
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