The culinary experience at Maplewood Senior Living is one that will leave your taste buds craving more. Through partnerships with local farms, and our own farm in Easton, Connecticut, we’re able to provide fresh seasonal produce that our chefs use to create delicious meals morning, noon and night. Because of this, our residents enjoy the vibrant tastes of each season and reap the long list of health benefits that come from eating freshly harvested fruits and vegetable.
We sat down with Mary Ellen Greenfield, Corporate Director of Culinary Services, to learn more about the benefits of utilizing fresh, locally sourced ingredients and here is what we learned.
Aside from supporting the local economy, sourcing our foods locally allows for produce to arrive at our communities shortly after being harvested. There are a couple of health benefits that come from reducing transport time. The first is a lowered risk of contamination. As food moves across states or changes hands, the possibility of bacteria exposure increases.
Additionally, the more time that passes between the food being collected and being eaten, the more fruits and vegetables lose valuable nutrients. The best time to eat food is right after it’s picked, when the nutritional value is highest. For that reason, transporting food locally, as opposed to across multiple states, can significantly improve the nutritional value to the consumer.
Fresh produce also taste better, which is important for our residents. Appetites often decrease with age, and yet the need for nutrient-rich food remains. We want to provide the best-tasting dishes that our residents are excited to try. With fresh, tasty ingredients, we can offer delicious options, even for residents with Alzheimer’s or dementia, who may have limited ability to eat a three-course meal.
At Maplewood, our connection to farms, including our own, means we utilize fresh foods that grow naturally for the season. Flavors are richer and nutrient levels are at their highest. This close connection to the supply allows our culinary team to design recipes around the freshest ingredients.
An example of these unique recipes is shared below from Giovanni Dillard, Chef at Maplewood at Strawberry Hill. This particular summer kale and carrot salad recipe utilizes kale grown at our Maplewood farm in Easton, Connecticut and is favorite among residents.
Kale and Carrot Salad
1lb Purple kale
1lb Green kale
2c Golden raisins
4c Shredded carrot
2c Light mayonnaise
2tsp Garlic powder
2tsp Apple cider vinegar
Chop kale into bit size pieces. Toss shredded carrot, golden raisins, and kale with light mayo.
Lastly season with garlic powder and apple cider vinegar.
Refrigerate till ready to use to let flavors combine.
Download Recipe: Kale and Carrot Salad Recipe