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From Garden to Table

ZaireThis week at DASH, we brought our gardening and eating full circle. On Tuesday, Wellness Coordinator Annabeth Roeschley and a child resident in DASH’s Cornerstone transitional housing spent time in the garden, harvesting a bounty of fresh “cherry” red and “sun-gold” tomatoes, as Zariawell as learning about the natural therapeutic value of herbs. (After picking lavender, the child was overheard sharing it with her mom and “teaching” her how to use AB and kiddosit for stress relief.)

Two days later found Annabeth with Advocate Afusat Olaifa for her cooking class in our Wellness Room kitchen, joined by two avid cooks who live at Cornerstone. Together, big bunches of basil DSCN0101were clipped from the beds outside, becoming the star ingredient in a tasty homemade pesto.  Mixed in with fresh pasta, seasoned chicken, and our homegrown tomatoes, this garden-to-table pesto delight waDSCN0108s shared and loved by all!

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