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 at Anderson Campus. The farm is 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 allows 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 allows the network to raise community awareness about the importance of healthy eating and the impact of food choices on overall health and well-being.
As an employee of the Rodale Institute, Lynn Trizna, an organic vegetable farmer, works with St. Luke’s to develop 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?
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 11.5 acre farm and expects to harvest over 100 varieties 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 a recipe from St. Luke's Dietician Barbara Leone>>
The St. Luke’s Rodale Institute Organic Farm is a chemical free farm in transition to be certified organic.
New this Season
Volunteer opportunities: Weeding Wednesdays
Every Wednesday for the 2017 season we are encouraging St. Luke’s University Health Network employees to join our farm team for Weeding Wednesdays! Join us on the farm as we weed to harvest the farm fresh produce that services all 7 of the hospitals in the St. Luke’s network. After we weed stay for a tour of the farm!
To volunteer for Weeding Wednesdays please contact Farmer Lynn at email@example.com.
The fourth season of the St. Luke’s Rodale Institute Organic Farm will reflect the following changes:
- Servicing 7 hospitals in NJ and PA
- Increased the number of varieties of produce plants to 100
- Doubled the acreage to now span 11.5 acres
- Partnered with the Kellyn Foundation and its mobile healthy grocery market known as the “Eat Real Food Mobile Market"
- Partnership with St. Luke’s University Health Network CSA to service all 7 hospitals
- Campers from Active Learning Center visiting the farm
Onions are one of the 100 varieties of produce that will be grown this season at the St. Luke's Anderson Campus organic farm.
We are growing lots of leeks this season at the St. Luke's Rodale Institute Organic Farm. Check out the recipe for Leek and Cheese Bake>>
First Plow of Season 4 at the St. Luke's Rodale Institute Organic Farm. We are looking forward to tomatoes, peppers, eggplant, cucumbers, corn, squash and other farm-fresh vegetables this season from the organic farm!
Planting has begun for the farm fresh cherry tomatoes that we love from the St. Luke's Rodale Institute Organic Farm! Looking forward to seeing these in our cafeterias and on the patient menu this season.
Greens, glorious greens! Farm-fresh lettuce is being grown at the St. Luke's Rodale Institute Organic Farm. Click here for a recipe for Arugula and Portobello Mushrooms.
If you have any questions about organic farming please feel free to contact our farmer at: firstname.lastname@example.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 »