Naval Health Clinic Gardens Produce Vegatables for Heathy Diet

NEWPORT, R.I. (NNS) -- Thirty-five junior enlisted Sailors and 25 DoD civilian employees at Naval Health Clinic New England (NHCNE), Naval Station Newport, are improving their diet with a variety of vegetables and herbs harvested from the facility's gardens.

The gardening project, started in 2011, has expanded to include a vast array of heirloom and common variety vegetables and herbs.

The gardens were planted by NHCNE civilian Jack Mahar, Transportation Department, and the Health Promotions and Wellness Clinic active duty and civilian staff members.

The walled-in areas bordering the medical facility provide perfect spaces for the gardens, and they currently house an abundance of tomatoes, peppers, lettuces, kale, zucchini, squash, eggplants, cabbages, beans, and herbs.

Soon pumpkins will be harvested and the seeds from the 14-foot tall giant sunflowers will be dried and ready to roast.

"I never dreamed how much the gardens would produce or how the plants would grow in the walled-in spaces. I don't know what they are feeding those plants, but it is amazing," said Capt. Tina Davidson, NHCNE's commanding officer.

"I am so proud of the dedicated staff who are involved in planting and tending to the gardens. This is utilization of a previously vacant area to take care of our Shipmates. What a great idea!" she said.

Several times a week, junior enlisted members who have expressed an interest in receiving the produce, are the recipients of the baskets of freshly picked vegetables.

One of the objectives of the project is to introduce new and different varieties of vegetables to those who may not buy or try them on their own, encourage staff members to eat more fruits and vegetables for better health, and to help staff members focus on 'Eating a Colorful Plate'. September is National Fruits and Veggies-More Matters Month.

The herbs grown in the garden enhance and sometimes present a challenge in the preparation of the vegetables, but if inspiration is needed, NHCNE's Registered Dietitian, Cindy Millard, has a ready supply of fast and easy recipes.

"A diet with plenty of fresh vegetables contributes to healthier Sailors who are fit and ready for their mission," said Millard.

"Navy Medicine is setting a healthful example to the patients at NHCNE as well," she said.

Hospitalman Adam Gibbons not only volunteers his time in the garden, but has grilled some of the vegetables, and has been happy with the recipes he has created for healthful entrees.

"Using cayenne hot peppers in moderation was a culinary lesson that I learned rather quickly," said Gibbons.

Hospitalman Alejandro Matias and spouse Hospitalman Jennifer Matias were not fans of zucchini and yellow squash because of the bland taste until receiving some in one of their harvest baskets.

After roasting the vegetables with fresh herbs from the garden and a lemon pepper marinade, the couple has decided to add zucchini and yellow squash to their grocery list.

(Hospitalman Apprentices Alexis Colon and Jeffrey Pineda contributed to this story.)