2012 spring Crops
The Garden to Table program is an ongoing activity in which individuals who receive day and residential
support services can participate. Some individuals work in the gardens just during the growing season, others participate in cooking classes year round, some assist with distributing fresh produce to houses and others receive
nutritional consultation and individual instruction.
According to the Centers for Disease Control and Prevention, adults and children with disabilities face rates of
obesity that are often 38-57% higher than the national rate of obesity in non-disabled adults and children. There are currently no community classes or programs accommodated to provide specialized instruction for adults with down’s syndrome or intellectual disabilities.
In direct response to the need for nutrition education in the community, CSS piloted a "Garden to Table" program this past year. Individuals with Intellectual Disabilities planted and harvested seasonal vegetables in partnership with Red Wiggler Farm, participated in cooking instruction and incorporated nutritional recommendations into daily menu planning in their own homes. Increased skill and independence in cooking and healthy eating provides multiple opportunities for inclusion with other people such as gardening in community plots alongside community members, grocery shopping at local stores, and social events involving food preparation such as dinner parties or picnics.
broccoli, onions, lettuce, spinach
cabbage onion kale snowpea seedlings from seeds
Purple lettuce, Georgia onions, and spinach
giant red mustard greens and garlic at lowfield