{"id":101449,"date":"2023-07-26T11:58:07","date_gmt":"2023-07-26T16:58:07","guid":{"rendered":"https:\/\/www.unmc.edu\/newsroom\/?p=101449"},"modified":"2023-11-03T10:42:59","modified_gmt":"2023-11-03T15:42:59","slug":"club-members-learn-farm-to-fork-skills-in-mmi-garden","status":"publish","type":"post","link":"https:\/\/www.unmc.edu\/newsroom\/2023\/07\/26\/club-members-learn-farm-to-fork-skills-in-mmi-garden\/","title":{"rendered":"Club members learn ‘farm to fork’ skills in MMI garden"},"content":{"rendered":"
\n

Garden beds nestled behind the Munroe-Meyer Institute are overflowing with fresh veggies and herbs.<\/p>\n\n\n\n

Well, all but one plot that was home to a crop of recently harvested radishes and butter lettuce.<\/p>\n\n\n\n

The gardens are managed by members of MMI\u2019s longstanding Garden Club, which is open to adults 18 and older with developmental disabilities.<\/p>\n\n\n\n

The club, now in its 18th<\/sup> year, is a \u201cfarm to fork\u201d skill-building program, said Nicole Giron, director of the MMI Department of Recreational Therapy.<\/p>\n\n\n\n

\u201cIt\u2019s a great way for club members to build self-esteem,\u201d Giron said. \u201cIt inspires them to try different veggies and encourages healthier eating and access to more produce.\u201d<\/p>\n\n\n\n

Club members do the majority of the work on the gardens, which offer 650 square feet of growing space and yield up to 1,000 pounds of produce, Giron said.<\/p>\n\n\n\n

The club\u2019s 10 members are mainly responsible for planting, watering, weeding and harvesting, but other recreational therapy programs join in the fun as well, including the cooking club, Camp Munroe, the afterschool program and the adult evening enrichment programs. It is an important learning opportunity and chance to get outside in the fresh air and see what nature provides, Giron said.<\/p>\n\n\n\n

\"\"
Gardens outside of MMI offer 650 square feet of growing space and often yield up to 1,000 pounds of produce.<\/figcaption><\/figure>\n\n\n\n

The garden\u2019s crop of vegetables includes kale, cucumbers, carrots, squash, eggplants, sweet potatoes, red potatoes, leeks, tomatoes, sweet and hot peppers, among others. A robust herb selection includes dill, rosemary, basil, sage, oregano and mint.<\/p>\n\n\n\n

Produce is shared between participants, their families, staff members, and it is used in the recreational therapy department kitchen for teaching.<\/p>\n\n\n\n

The program emphasizes how to prep veggies and incorporate them in recipes. Some fan favorites are roasted tomatoes on pizza, bruschetta, pesto and pickles.<\/p>\n\n\n\n

\"\"
Veggies collected during a recent harvest. <\/figcaption><\/figure>\n\n\n\n

\u201cParticipants are incredibly proud of their work,\u201d Giron said. \u201cThis gives them the opportunity to build self-confidence. They can take home veggies or other prepared items like pickles and say, \u2018I did this.\u2019\u201d<\/p>\n\n\n\n

The club also helps participants sample new veggies that they may not otherwise try. Some members have taken to practicing their newfound garden skills at home, turning it into a family hobby, Giron said.<\/p>\n\n\n\n

Garden Club runs from April or May through October. Club members meet every other week on Wednesday evenings. Find more information on the club here<\/a> or by emailing Giron<\/a>.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Club members do the majority of the work on the gardens, which offer 650 square feet of growing space and yield up to 1,000 pounds of 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