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 never before seen 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.

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.

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. Chad Wartzel, supervisor, WMC Nutrition Services share, “The garden is a great resource for WMC community. It allows the opportunity for staff, patients and visitors to enjoy produce and flowers that come from it.”