I can’t believe my time as a Dietetic Intern at the Farm at St. Joe’s is already coming to a close. The past two weeks have been wonderfully busy. The weather has gone from pleasantly fall-like to blistering hot and back again. The time I’ve spent on the farm has definitely changed my perspective on the weather. Rain and gray skies have gone from being gloomy to givers of life. Ninety degree weather may not be so pleasant for us, but the hoop house tomatoes love it. We picked over 60 pounds of them!
On Monday, the Farm hosted one of its very first education programs with the Green Adventures Camp.The kids learned about the plants and insects that live on the farm. It sounds like there is a lot of interest in educational opportunities for kids at the farm so I am excited to see how the program grows within the next few years. Each child had a chance to try these beautiful tomatoberry tomatoes. The vast majority of kids ate them and seemed to enjoy them. It’s fun to see how children are willing to try a new food when they know the story behind it.
I also had the opportunity help with St. Joseph Mercy Hospital’s ShapeDown program, a weight management program for children and teens. Participants discussed goal setting, tried some healthy snacks, and learned about fun ways to exercise. I shadowed the program’s Registered Dietitian and helped prepare the snacks including apple slices with cinnamon, cherries, and a sample of flavored seltzer water. During a future session, participants will visit the Farm at St. Joe’s, which highlights one of my favorite things about the farm: its integration into the hospital and larger community.
On Wednesday, we attended the weekly farmers’ market along with Green Things Farm and the Eisenhower Center. We handed out samples of cherry tomatoes marinated with herbs and balsamic vinegar for market goers to try. Check out this week’s recipe, and see the recipe tab above for more great ideas!
Marinated Tomatoes with Herbs
- 1/2 cup canola oil
- 1/4 cup balsamic vinegar
- 3 green onions, sliced
- 1/4 cup chopped parsley
- 1/4 tsp thyme
- 18 basil leaves, chopped or chiffonade
- 2 cloves garlic, finely minced
- 1 tsp salt
- Ground black pepper to taste
- 2 lb cherry tomatoes, halved (or quartered if large)
- Combine and whisk all ingredients except the tomatoes in a large bowl.
- Add the tomatoes and let marinate for at least 3-4 hours. Serve cold.
Overall, I have enjoyed my time at the Farm at St. Joe’s! Thank you Farmer Dan for hosting dietetic interns!