NHRMC Community Garden is open for business, and you are free to harvest any day of the week. As of this week, Okra, cabbage, kale, basil, thai basil, and parsley are ready to pick.
Below is information about harvesting, storage, usage and the nutritional value of kale and basil.
Harvesting: Using clippers, small scissors or snapping with your hand, cut the stem off at the bottom of each leaf. If any look damaged or yellow, discard them. Green leaves are ready to be washed, stored or eaten that day. Leave at least 4 inner leaves that are still developing on each plant so it continues to produce more leaves.
Usage: “Massage” raw kale with some olive oil to soften its fibers and enjoy in a salad. Enjoy it sautéed with some garlic, added to a soup/stew, or prepare anyway you would enjoy spinach. Add to smoothies or sauces. Try this avocado toast with lemon and kale or kale banana smoothie.Storage: Store kale in plastic bag with a paper towel to soak up any excess moisture in the coldest part of the fridge for 3 to 5 days. You can also wash, chop and freeze in freezer baggies or tupper ware.
Nutritional Value: Considered one of the most nutritious vegetables, kale is packed with tons of disease fighting vitamins and minerals such as folate, vitamins A, C and K and has tons of fiber.
Harvesting: Harvest leaves from the top down, rather than cutting off the whole stem. Harvest two thirds the way down the plant so that the plant produces another harvest.
Storage: To keep your freshly harvested basil fresh, trim the stems and place leaves in a glass or jar of water (just like fresh cut flowers). Loosely cover it with a plastic bag and leave the on counter at room temperature (don’t refrigerate). Change the water every few days and it should last about a week.
Usage: Add on top of thick slices of tomato with some mozzarella cheese to make a tomato basil Caprese appetizer, add to sauces or pastas, or on a sandwich. Enjoy raw in a salad or on a healthy wrap. Add to water with lemon for a twist. Try this basil pesto or thai basil chicken recipe.
Nutritional Value: Excellent source of vitamin K and manganese; contains vitamin C and is a great way to add flavor without sodium.
The Community Garden is located behind NHRMC Heart Center - Outpatient Services at 1415 Physicians Drive, Wilmington.
Who can pick produce?
As a benefit, all NHRMC employees are eligible to pick from the Community Garden at any time. There is no limit to what can be picked. The honor system is in place, and it is understood that what is picked is only what is needed and desired. All produce is FREE.
If you are interested in volunteering at the community garden, please reach out to Sara Parrish or