Eat responsibly. That’s our goal here at ElderHealth & Living; create menus for our residents that are, not only healthy and flavorful, but created with ingredients that are in season and purchased from Lane County based farms.
If you are familiar with our Harvest of the Month program, then you know we choose food items based on what is in season and what is available to purchase from local businesses. Danielle Hummel, our new Sustainable Food Services Coordinator, then gathers various recipes anywhere from cookbooks to the Internet, works with staff to create recipes for each home, large enough to feed 8-10 residents, and that are simple to prepare.
In previous months, our Harvest of the Month program featured blueberries and strawberries, apples, beef, and green beans, to name a few. However, in the winter months, our choices for fresh produce is limited, so we have to get a little creative. Juicy strawberries and savory heirloom tomatoes will have to wait until next summer.
December’s Harvest of the Month
This month, we will be purchasing root vegetables, such as beets, rutabagas, parsnips, and turnips, from Johnson Farms and Detering Orchards, both local farms here in Lane County. Whenever we can, we substitute a regular menu item for one that is more sustainable. For instance, Danielle substituted Brown-Sugar Glazed Beets for the usual Sautéed Spinach. Not any less healthy, just more sustainable.
We encourage you to some some of the recipes we serve here on campus (click on the images below to view). If you do, tell us what you think in the comments section below!
|Russian Beet Soup||Glazed Beets||Rutabega Casserole|