Our residents at Sonya Lodge Residential Care Home have been embracing sustainability by growing their own vegetables in the garden for our Chefs to use in the kitchen. With care and dedication, our residents have been tending to their vegetable patch, nurturing marrows, tomatoes, broad beans, butternut squash, chillies, and sweetcorn.
This week, our resident Angela decided it was time to harvest some of the wonderful produce and tidy up the patch. She collected an impressive basket of fresh vegetables, including some particularly large marrows that caught everyone’s attention.
Angela proudly shared her harvest with our Chefs, and it was not long before our residents were requesting a favourite dish—stuffed marrow. Our Chef David was more than happy to oblige and prepared a delicious lunch of stuffed marrows for our residents to enjoy.
It was a proud and heartwarming moment for our residents, knowing that the meal they were eating had been grown and cared for with their own hands. The verdict around the table was unanimous — it was absolutely delicious!
At our Home, activities like these not only bring joy but also give our residents a real sense of achievement, as they see their efforts in the garden transformed into something they can share and enjoy together.
