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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!


Appreciation for the Bloomingdale Farmer’s Market!

gardenEach and every Sunday during the growing season, Cornerstone residents take part in a bounty of fresh vegetables from our friends at the Bloomingdale Farmer’s Market. Everything from spring radishes, to summer squash, to fall greens – all are used in cooking classes at Cornerstone, and most photo-5often, cooked directly in our residents’ apartment kitchens, adding to the veggies harvested from our own garden. We are so grateful for our local farmers who grow and donate their vegetables, and especially to our wonderful neighbor Ted McGinn, who faithfully brings the produce to and from DASH every week.

photo-4Last week in Art Group (https://dashdc.wpengine.com/2013/07/30/art-healing-and-community/) Cornerstone kids created this banner to show our appreciation for this wonderful, and tasty, partnership. Thanks, Bloomingdale Farmers!


First Green Bean Harvest at Cornerstone

This weekend Cornerstone saw our first harvest of beautiful green string beans! The kids who helped put these beans in the ground reaped their harvest. Too tasty to wait for the stove, we were rinsing and munching them raw right out in the garden. Handfuls of basil, rosemary, and cilantro went home with residents, too. These harvests even inspired several impromptu garden tours for residents who had not yet seen what’s growing.

Next up: tomatoes!


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