WMC’s Edible Garden

Whether it’s crunchy kale chips or Swiss chard drizzled with various flavors of vinegar, patients, staff and visitors are treated to an assortment of produce at Winneshiek Medical Center. The edible garden project, which began in the spring of 2009, has grown far beyond what can be seen in the courtyard garden. The plot provides fresh, organically grown produce, while experimenting with techniques such as crop rotation and unique production methods.

The edible garden stretches beyond the traditional vegetable garden in that it combines beauty with functionality.  Color, in the form of Swiss chard, purple basil and colorful kale, decorate the space, and flowering perennials can be found throughout.

Expert gardener David Cavagnaro and his team from the Pepperfield Project plant, tend and harvest the mixture of vegetables and perennials, while Winneshiek Medical Center Nutrition Services staff process and serve the food.