Farm to Table Collards a Seasonal Treat
There’s nothing quite like a meal of fresh vegetables that have been harvested on the same day they are served. At Perry Wellness Center, our fall garden plots are filled with abundant yields, and our cafeteria menu includes lots of fresh fall vegetables, including cabbage, collards, onions, and turnips.
Our raised garden beds are creating a horticultural learning lab for peers, but they also provide a true farm-to-table experience for peers, staff, and market customers. In addition to serving fresh seasonal veggies each day, we make individual and group nutritional consultation a part of everyone’s Whole Health Action Management Plan.
In the photo above, Lillian Mitchell, Wanda Liles, and Debra Clayton cut and break the morning harvest of fresh collards in preparation for noontime lunch at Perry Wellness Center.