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 is 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.
Tomatoes, Watermelons and Farmer Steph!
Welcome to season 8 at the St. Luke’s Rodale Institute Organic Farm.
What are we Growing?
To supply our network with fresh organic produce that will be utilized daily in our cafeterias, Farmer Steph has planted a variety of different produce items on our 8 acre farm and expects to harvest around 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).
With help, Farmer Steph has assembled a 1,120 sq. ft. hoop house (greenhouse) that is 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.
The St. Luke’s Rodale Institute Organic Farm is a chemical free, certified organic farm.
New this Season
Interested in a tour of the farm? Please complete our Farm Tour Form to request a tour with Farmer Steph or a member of her farm team by clicking here.
This season the St. Luke’s Rodale Institute Organic Farm will service all hospitals within the St. Luke’s University Health Network. For information about farmer’s markets at St. Luke’s Hospitals please contact email@example.com.
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.
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.
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
Recent Media Coverage
Sofia Bening of WebMD speaks with St. Luke's Anderson Campus President Ed Nawrocki, Chef Charley DeLeva and Interim Farm Manager Aslynn Parzanese about the benefits of farm fresh produce for patients and expansion of menu items from the St. Luke's Rodale Institute Organic Farm.
Ed Nawrocki, President, St. Luke's Anderson Campus and Charles DeLeva, Executive Chef at St. Luke’s Anderson Campus speak about the St. Luke's Rodale Institute Organic Farm and how produce from the farm benefits the dining program and patients at St. Luke's hospitals.
Charles DeLeva, Executive Chef at St. Luke’s Anderson Campus, and Farmer Stephanie Zimmermann-Schmitt speak with Food Management about the St. Luke's Rodale Institute Organic Farm and how produce from the farm benefits the dining program and patients at St. Luke's hospitals.
“Everybody knows that hospital food is never good but then you come to St. Luke's and you get organic, farm-fresh produce," said Stephanie Zimmermann-Schmitt, project manager of the St. Luke's Rodale Institute Organic farm. Learn more about the farm and the St. Luke’s CSA program here: