Plating up garden delights

Spring brought a burst of activity to our residential care homes, with residents and team members showcasing their gardening and culinary skills for the Best in Grow Paddock to Plate competition.

The competition took on an extra dimension this year, with homes not only designing and growing their own edible gardens but also creating a special meal for residents incorporating their home-grown produce.

Entries were judged on garden materials and design, garden maintenance during the growth phase, resident engagement, theming and the meals prepared.

Sustainability was also an important consideration, with homes encouraged to incorporate sustainable gardening principles in their garden design, plant selections and ongoing management.

Throughout the competition, the Sustainability team was actively involved offering practical tips to help homes incorporate eco-friendly practices.

Group Lifestyle Services Manager Catherine Doyle said the judges were greatly impressed with the creativity shown by residents and teams.

“Gardening is always a popular activity and the competition is a lovely way for residents to contribute their ideas and feel that sense of accomplishment watching their gardens grow,” she said.

“This year the Paddock to Plate focus gave residents and teams the opportunity to showcase their culinary skills, and we’ve been delighted to hear about all the delicious meals that have been consumed!”

Cauliflower, broccolini, carrots, zucchini, silverbeet and bok choy were some of the many vegetables grown by homes, with herbs such as basil, rosemary, mint and parsley also a popular choice.

Entries were judged at the beginning of December, with Charlesbrook residential care home and their abundant vegetable garden and broccoli and cauliflower gratin taking home the overall prize.

Congratulations to everyone involved!

Inline images: Home-grown produce at (top) CapellaBay and (bottom) Charlesbrook residential care homes.