5 minute read
Growing Fresh Hope
IN A RELATIVELY SMALL CORNER of Masonic Village at Elizabethtown’s sprawling 1,400-acre campus, 61 carefully measured garden plots blossom with flowers, fruits, vegetables and, as of March, a little extra love.
Mixing passion and purpose, resident gardeners have been able to continue doing what they enjoy and help others during uncertain times. In March, with the COVID-19 situation unfolding and grocery store shelves emptying, Masonic Village’s 73-member Garden Club knew there would potentially be greater needs on campus, including at the Bleiler Caring Cottage and Masonic Children’s Home, as well as at community food banks. Having produce available for residents to pick up would also decrease their need to visit public grocery stores.
Emails began circulating among members as they planted the seed for an idea to take several unused plots (normally reserved for weed control) and increase the amount of produce they’re able to grow and provide to Masonic Village’s campus restaurants.
“We all care about each other here at Masonic Village and all step up when there is a challenge. This is who we are,” Ray Horn, chair of the Garden Club, said. “Selfishly, the garden is a great place to go in times like this. As the late Jim Tarman told me, ‘The safest place is in the garden.’ It’s easy to socially distance in a garden, and many wear face masks and gloves. “[Resident] Sue Pederson mentioned the victory gardens of WWI and WWII. It reminded me of the stories my grandmother and parents told me. This is when I started using this name for our project.”
A group of 12 gardeners began work on the victory gardens, deciding who would plant what and which supplies were needed. This effort became serious when on March 20, Gov. Tom Wolf closed all garden centers. Through Ken Burd’s and Jana Smith’s efforts, Seedway and Agway donate seeds to the club at the end of each growing season to use for the following year. Jim donated grow lamps and other equipment to the club to use to grow tomatoes, peppers and squash from seed.
Barry Hitchcock and Ray Laubenstein started raising the vegetables for the victory gardens. Ray Horn and his wife, Pat, transplanted Egyptian Walking Onions (which came from Bill “Doc” Riley, one of the original
Ray Horn
Ray Horn
Photo by resident Mick McCurdy
founders of the resident gardens) and red and green romaine lettuce from their cottage. Masonic Village’s landscape staff contributed straw bales and helped to till the plots.
Ray Horn worked with Masonic Village’s culinary services manager to develop a list of what produce food services staff could use. The gardeners deliver items to campus kitchens several times a week, and their produce is incorporated into side dishes, salads and other menu items.
“Residents who participate make growing decisions and tend the plots themselves, so there is empowerment in that level of management and decision making,” Robert Luckenbaugh, food controller, said. “They also enjoy the benefits of physical activity and exposure to the outdoors, especially during this unusual time of COVID -19. The idea of belonging and contributing to community, and the fellowship that follows, is evident in this project and could be felt from all the residents we met at the gardens.”
Victory garden crops include tomatoes, peppers, cauliflower, Romaine lettuce, cabbage, broccoli, beans, potatoes, kale, cucumber, Swiss chard, Brussels sprouts, rhubarb, beets, carrots, butternut squash, raspberries, string beans, sugar peas, spinach, radishes, turnips, peppers and chilies, corn, strawberries and herbs and aromatics such as Siberian garlic, lavender, dill, thyme and parsley.
“As the residents enjoy growing, we enjoy preparing and serving,” Adam Thomas, a chef in the Eisenlohr Restaurant, said. “This is an awesome component to have as it creates a great rapport with the residents.”
During the year, chefs save the organic trim left over from each day’s production. A few resident gardeners will transport the scraps to an area on campus where it is turned into compost and mushroom soil.
“That compost and soil is used as a foundation for their gardens, which grow us the products we use for the menus,” Adam said. “This assists the kitchen in being environmentallyconscientious by recycling and keeping reusable waste out of landfills. This is our ‘circle of life.’”
The gardeners have donated several pounds of produce to the Community Cupboard, Elizabethtown’s food bank. In addition, residents across campus collected money for the organization, donating $12,170 in the spring.
Masonic Village at Elizabethtown’s campus once included self-sustaining farm operations, making residents’ efforts today a nod to the past as well as to the spirit of Freemasonry.
Elaine and Terry Ziegler
Photo by resident Mick McCurdy
Tom Feeser and Zach Heistand
“This kind of effort is in keeping with the values and mission of our Masonic fraternity,” Ray Horn said. “This is what Masons, their spouses and their friends do.”
A SMALL FAVOR CAN MEAN THE WORLD
One day, during the summer of 2019, Masonic Village at Elizabethtown personal care resident Tom Feeser told food services staff he was going on vacation for a couple weeks, and that he needed someone to harvest his garden while he was away. Server Zach Heistand volunteered, because he had never been to the resident gardens before and was curious. He found more than he bargained for.
“I started helping Tom with his garden at first, just as a way to help a resident out, but as time has passed, it has become something more meaningful for me,” he said.
The first time Tom took Zach to his garden, he showed him the exact right time to harvest the asparagus, and after that, Zach would go out once or twice a week to harvest.
When Tom returned, the cooks at the Terrace View Dining Room took the newly-picked asparagus out of the freezer and cooked it up to go along with his dinner. Tom loved it, and expressed his appreciation. Zach enjoyed seeing how a simple effort brought Tom so much joy. Thankfully, even as COVID-19 limited resident activity, accommodations were made so Tom could visit his garden right as planting season started. He and Zach went out during late spring and early summer to plant tomatoes, transplant raspberry bushes and continue harvesting asparagus. Zach continued helping him throughout the summer and absorbed a lot of gardening knowledge Tom shared.
Zach’s manager, Dolly Junk, noticed the extra work and time he was putting in to help Tom. She nominated him for a “pineapple pin,” which is awarded by food services administration to employees who show exceptional hospitality and service.
Zach proudly displays the pin on his employee badge.
