Favorite Summer Acitivity- Registered Dietitians from Lahey Hospital & Medical Center visits the Ingall's Farm in Lynn, MA

Six of the dietitians at Lahey Hospital & Medical Center had lunch at Ingall’s Farm in Lynn,part of The Food Project.  The food was prepared by Chef Matt O’Neil of The Blue Ox with produce from the Food Project’s farms.  It was a delicious meal of a variety of salads featuring kale, roasted carrots, Swiss chard, zucchini, summer squash, patty pan squash, cucumbers, tomatoes, basil, roasted beets, and arugula.  The program allows 120 young people to work together to grow and distribute fresh produce.  As they work, they learn about social and food justice and develop leadership skills.  Produce from the farms is sold at farmer’s markets and through CSA farm share programs.  Produce is also donated and distributed to communities in need.  The goal of the project is to make fresh, healthy, local food affordable to all.  It was an amazing experience to see how the staff of the program work together to benefit the larger community.  For more information, see their web site at http://thefoodproject.org/.

RDs from Lahey Hospital and Medical Center.
Left to Right: Taylor Gillis,MS, RD,  Catherine Fanning, Dietetic Intern, Elaine Lyons,MS, RD,  Allison Herrick,RD, LDN,  Rebecca Bradley,MS,RD,LDN,CDE and Taylor Pierce,MS,RD

A variety of salads featuring kale, roasted carrots, Swiss chard, zucchini, summer squash, patty pan squash, cucumbers, tomatoes, basil, roasted beets, and arugula were served at the event

Lunch was served under a tent at the farm

Cabbage at Ingall's Farm in Lynn,MA