Harvesting Hope and Cultivating Community One Seed at a Time

There is nothing quite like fresh fruit and vegetables throughout the changing seasons. The options are endless: sweet strawberries in the spring, juicy tomatoes in the summer, fresh radishes in the fall, and rich squash in the winter. Using these fresh, home-grown ingredients in meals is a top priority, specifically for HCSG’s dining team at Villa Maria House of Studies (HOS) in Malvern, Pennsylvania. HOS is an independent living community home to the Congregation of the Sisters, Servants of the Immaculate Heart of Mary.

Account Manager Craig Tinley has managed the kitchen at HOS for over a year, with five HCSG dietary team members, including Cooks, Dietary Aides, and one Manager-in-Training.

Over the past year, Craig and his team immersed themselves in crafting healthy meals for the residents of HOS. Craig makes it a point to communicate openly with the sisters for feedback and meal suggestions. One of the sisters shared with Craig a vision of providing fresh organic vegetables grown from their backyard. Craig eagerly jumped at the idea of a garden, as his past experience in Corporate Dining promoted a philosophy of sustainability.

This proposal also requested an interactive experience for the sisters, who wanted to help plant and maintain the garden during their free time. Craig explained, “This project is bringing me back to my roots and the sustainability concept I yearned to incorporate here. This ‘Peace Garden’ is a sign of hope, peace, and tranquility.”

Logistically speaking, the best spot for the garden to flourish was the courtyard, located in the center of the facility grounds, with maximum sun exposure, completely enclosed from wildlife, and accessible to all residents. Craig emphasized, “Eight hours or more of sun exposure is crucial for photosynthesis. To keep things simple, most garden plants require lots of sunlight.”

There are currently six garden beds, each 4 feet by 10 feet, sustained from Eastern Hemlock wood, also known as Pennsylvania’s state tree. Hemlock wood was chosen because it is local and ecologically responsible. The beds were dug six inches deep to make maintenance easier throughout the year. Craig said, “This process is called double-digging. Double digging allows roots to reach deeper into the earth, where better-draining subsoil makes things less likely to become water-logged or oxygen-deprived. Deeper roots enable plants to absorb nutrients longer and expand.”

The first planting began earlier this year at the end of April. Maintaining and tending to the garden has been a hands-on, interactive experience. Originally, the seeds were planted inside and transplanted to the garden beds once they were built. Craig and HCSG dining members have handled the beds’ weeding, watering, and harvesting. Rain basins were implemented to collect and store rainwater to support sustainability, reduce flooding, and conserve water.

Many vegetables and herbs have grown throughout the year, including eggplants, tomatoes, green peppers, cucumbers, squash, zucchini, and more!

While these delectable ingredients are great as snacks, they’re even better when incorporated into meals. Craig expressed, “Strawberries have been a huge hit. I mean, who does not adore strawberries? They’re aromatic, sweet, and juicy, which have made a lovely addition to our weekend brunches and strawberry rhubarb pie.”

Eggplant is another ingredient that has been used in various dishes. Eggplant Parmesan, eggplant fries, and roasted eggplant are some, to name a few.

The trifecta of plants in the garden are corn, beans, and squash, also known as The Three Sisters. This traditional agricultural method of planting these vegetables together creates a symbiotic relationship that promotes plant growth.

The corn was planted first to provide a structure for the beans to climb. Since squash was not ready to harvest yet, zucchini was planted to provide ground mulch for soil protection.

Craig and the dining team harvested various fruits, vegetables, and herbs during the changing seasons. Cucumbers, radishes, beets, chives, corn, peppers, strawberry mint, rosemary, stevia, and basil are some, to name a few!

As the winter season approaches, there are plans to expand the garden in the new year. From the beginning of planting a few tiny seeds inside, it has expanded to a world of endless opportunities to provide fresher, home-grown food for residents. Stay tuned for what’s to come!

Check out the rest of the awesome harvests from the Peace Garden below.

Our dining team members constantly go beyond to thoughtfully source ingredients and carefully craft meals that appeal to all preferences. HCSG’s enhanced focus on service and resident connection ensures the delivery of exceptional experiences for all. Discover the difference at HCSG.com/dining.

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