Organic Farm

Organic Farm

Organic Farm


St. Luke’s Rodale Institute Organic Farm


St. Luke’s University Health Network has partnered with the Rodale Institute to develop an organic produce farm located on the Anderson Campus. The farm will be used to provide locally grown organic produce throughout our network. Produce from the farm will be utilized in our network cafeterias and served to patients, employees, and visitors. Working with the Rodale Institute to develop the St. Luke’s Rodale Institute Organic Farm will allow St. Luke’s to continue providing patients with a holistic health care experience that creates a positive atmosphere for health and healing. By providing patients, visitors, and staff members with local grown organic produce, St. Luke’s is showing a commitment to the environment and promoting the health and well-being of our patients and the community. Excess produce will be sold to staff members and the community allowing these individuals to make healthy eating choices in their own homes, contributing to healthier lifestyles. The St. Luke’s Rodale Institute Organic Farm will allow the network to raise community awareness about the importance of healthy eating and the impact of food choices on overall health and well-being.


Farmer Lynn

Organic Farm

As an employee of the Rodale Institute, Lynn Trizna, an organic vegetable farmer, is excited to work with St. Luke’s on developing the St. Luke’s Rodale Institute Organic Farm. Farmer Lynn's passion for organic agriculture began the summer of 2007, when she spent the summer working on her first farm. Lynn received a Bachelor’s Degree in Urban Studies from the University of Pittsburgh, however, upon graduation she decided to follow a more rural path. Rather than return to school for organic agriculture, Lynn decided to take a hands on approach when learning to farm. Through volunteering, interning, and apprenticing on various farms, Lynn has gained the knowledge and experience needed to manage various farm projects. In the Fall of 2011 Lynn finally earned her title as "Farmer Lynn," after purchasing her first tractor! Lynn has moved from state to state with her tractor in search of the right farm for them both. She is pleased to join the Rodale Institute staff to develop the St Luke's Rodale Institute Organic Farm.

Through her expertise Lynn will work to ensure the quality of the farm’s produce while utilizing GAP certification procedures, follow organic farming practices and coordinate the produce deliveries throughout the network.

What are we Growing?Organic Farm

To supply our network with fresh organic produce that will be utilized daily in our cafeterias, Farmer Lynn has planted a variety of different produce items on our 10 acre farm and expects to harvest over 45,000 pounds of produce this year.

Some of the crops that will be harvested throughout the year include: lettuce/salad greens, broccoli, tomatoes (cherry, paste, and slicers), peppers (sweet and hot), cucumbers, summer squash, Swiss chard & kale, garlic, cabbage, beets, potatoes, and herbs (dill, cilantro, basil, sage, and thyme).

In addition, Farmer Lynn has assembled a 1,120 sq. ft. hoop house (greenhouse) that will be utilized to extend the growing season. Through their fundraising efforts the St. Luke’s Auxiliary has helped to provide financial support for the development of the hoop house.

Interested in trying a recipe with ingredients from our organic farm? Click here for Chef Paul's version of Zucchini Pancakes! »

The St. Luke’s Rodale Institute Organic Farm is a chemical free farm in transition to be certified organic.

New this Season

The second season of the St. Luke’s Rodale Institute Organic Farm will reflect the following changes:

  • the farm will double from five to ten acres
  • produce offered will increase from 12 to 30 varieties
  • the farm will produce more than 45,000 pounds of produce
  • the farm will be the home to bee hives, bat houses and wildflower gardens
  • bees help pollinate the crops
  • bees will produce raw honey this season but will not be harvesting honey until year 3
  • the outdoor growing season at the farm will be extended due to the addition of a 1,000 square foot greenhouse on the property, as well as continued utilization of the 1,120 sq. foot hoop house built last season and funded by St. Luke’s Auxiliary
  • a 25 percent price reduction on all network salad bar purchases was initiated to increase access to and affordability of healthy food choices to employees, patients and visitors
  • each campus will have weekly farmer's markets in their hospital cafeterias where farm fresh produce is available for purchase for patients, employees and visitors






Bees
Organic Farm
Meet our bees...new to the farm this season! Every Friday new moms at St. Luke’s Bethlehem Campus
will receive a basket of fresh produce care of the
St. Luke’s Rodale Institute Organic Farm.

 

Contact Information

If you have any questions about organic farming please feel free to contact our farmer at: farmerlynn@rodaleinstitute.org
For more information about Rodale Institute, please visit their website at http://rodaleinstitute.org/

For any marketing or press inquiries please contact Kira Bub at Kira.Bub@sluhn.org

Read the press release »

Items from the handout DVD from the farm news conference (137 MB .zip file): Click here to download »

Click the media links to see recent footage of the St. Luke's Rodale Institue Organic Farm:

Lehigh Valley Marketplace »
Fox29 News »
Food Management »
HealthLeader's Media »
Fierce Healthcare »
The Morning Call »
NBC10 @ Issue: Focuses on the second season of The St. Luke's Rodale Institute Organic Farm »
WFMZ - Channel 69 News - Article »
WFMZ - Channel 69 News - Video »
Express Times »
LVB »
Flour Sack Mama »
Huffington Post »
Philadelphia Inquirer »
livefreelivenatural.com »
EcoWatch.com »
One Degree Organic Foods »
FoodService Director »
Healthcare Construction & Operations News »
Mind Body Green »
Hospitals & Health Networks »
Natural News »

 


View The PEAK segment on Vimeo!
The PEAK



NationSwell Documentary - From Farm to Patient: How One Medical Facility is Rethinking Hospital Food  




PBS39 - Focus  



 Organic Farm