You often hear health providers touting the benefits of eating locally-grown produce.
But BCH's Foothills Hospital takes it to higher level with it's
very own rooftop garden.
This week, Clinical Nutrition manager Leisa Norman (pictured left) picked
some heart-healthy lettuce greens from the rooftop garden - located directly
heart wellness program.
BCH's Chef Mike Alvarez turned this week's harvest into a garden
vegetable chopped salad with a shallot vinaigrette for the hospital's
colorful salad bar.
The rooftop garden yields a harvest of fresh snap peas, carrots, baby kale,
zucchini, green beans, lettuce greens and more -- healthy bounty used
downstairs in the hospital cafe.
BCH chefs incorporate the hyper-locally grown produce into delicious meals
for BCH employees, community members and friends and family of patients.
Having a rooftop garden atop a hospital has its challenges. The rooftop
location and direct Colorado sun elevates the garden temperature, and
the wind can be harsh and cruel. BCH even hired a professional landscaper
to maintain the garden.
But BCH Food Service Director Tom Ingalls says the challenges are worth
it in the end for locally-grown, fresh and healthy produce in the cafe.
Healthy, seasonal and delicious food is important to Boulder Community
Health. Read about
BCH's new Chef Series menu with inspiring menu choices for inpatients.