Winneshiek Medical Center edible landscape produces well

Winneshiek Medical Center's edible landscaping project, which began in the spring of 2009, has grown far beyond what can be seen in the hospital's courtyard garden.  The plot provides fresh, organically grown produce, while experimenting with techniques such as crop rotation and unique production methods.
 
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. Winneshiek Medical Center Director of Nutrition Services Joetta Redlin says, "Staff are pleased to provide such nutritional food for our patients and visitors, and enjoy the creativity fresh produce allows them.
 Processingthe vegetables takes extra time every day; however, the benefits outweigh the additional responsibilities and we are glad to be part of this excitingproject."
 
The edible landscape stretches beyond the traditional vegetable garden in that it combines beauty with functionality.  Instead of an efficient row of
green beans, WMC's garden boasts willow branch tepees for the plants to climb.  Color, in the form of Swiss chard, purple basil and colorful kale, decorate the space, and flowering perennials can be found throughout. Redlin says, "The various heights, colors and planting designs create a space that invites visitors to linger in the garden.  It is functional, beautiful and a space that truly promotes the healing power of nature."
 
Last year, the edible landscape produced over 2,000 pounds of fresh produce, which was used in the salad bar and serving line in the cafeteria, as well as in patient meals.  The garden has expanded for 2011, and Redlin expects up to 3,000 pounds of produce.
 
 
Picture(l-r): Mary Holkesvik, Danielle Otteson, Chad Wurtzel, Marlys
Rosendahl, Emily Kiehne, and Joann Sharp.  Back row (l-r): Deb Lienhard, Patty Frana and Jeanne Breitsprecher