Erickson Tribune

Henry Ford

UPDATED: Thursday, August 28, 2008

Wellness garden encourages walking

Posted on Thursday, August 28, 2008
 

By Laura Hipshire
THE ERICKSON TRIBUNE

One of the obvious perks of walking is fitness; however, one community has added another incentive: Fresh produce. Imagine being able to take a walk and grab some fresh bell peppers or onions along the way.

At Henry Ford Village, in Dearborn, residents can do just that thanks to Wellness Coordinator Matt Wallace and a few volunteers.

“We started the Wellness Garden last year,” Wallace says, adding that the garden was his predecessor’s idea. “It was a big hit last year so this year, with a little more instruction and more resident help, we planted another garden.”

The garden is located in the community’s scenic Henry Ford Birthplace Park, the site of automobile pioneer Henry Ford’s birth.

Resident pitches in
Since Wallace isn’t well versed on the ins and outs of gardening, he asked members of his regular walking group if they wouldn’t mind helping. Dale Brown was one of the first to oblige.

“He’s out there at least twice a week,” Wallace says. “He advised us on where to put the plants, and he pulls weeds. It looks much better now, and things are starting to grow.”

Brown, who moved from Saline, says he gardened for many years before moving to Henry Ford Village.

“I told Matt I would pull some weeds if he gave me some nice tomatoes,” Brown says.

Brown usually works in half-hour increments twice a week, and his hard work has paid off.

“The green peppers are booming like mad,” he says. “We have more than we know what to do with. The tomatoes are looking pretty darn good, but there are no ripe ones yet.”

“The peppers are delicious,” Wallace adds. “We’re still waiting on the tomatoes, squash, zucchini, cantaloupes, and onions.”

Motivation for a healthy lifestyle
Wallace says he’s always looking for new ways to provide incentives to walk.

Brown maintains a healthy lifestyle, himself. “I walk at least two miles a day, and I’m in water aerobics,” he says.


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Other volunteers, including fellow resident John Altstetter, stop by the garden and help quite often.

“If a resident makes the walk out there, I would encourage them to take a little treat back home with them,” Wallace says.


Gazpacho: Summer’s soup

Looking for a great way to use fresh vegetables? Turn your garden’s bounty into a delicious, no-cook summer soup. Recipe courtesy of From the Chef’s Kitchen cookbook (2006).

Gazpacho

1 (46-oz) can tomato juice
1 cup water
½ cucumber, peeled, seeded, and finely diced
1 garlic clove, minced
¼ cup red and/or green pepper, cubed
1/8 cup Spanish onion, cubed
1/8 cup zucchini, cubed
1/8 cup carrots
½ Tbsp sugar
1 ½ Tbsp red wine vinegar
½ Tbsp olive oil
¼ tsp cayenne pepper
Dash of hot sauce
½ Tbsp chives, chopped
1 Tbsp cilantro, chopped
1 Tbsp scallions, chopped
Salt and pepper to taste

Mix together tomato juice, water, diced cucumber, and minced garlic in a large bowl. Place peppers, onion, zucchini, and carrot in a food processor—pulse twice then add to tomato mixture. Add remaining ingredients, stir, and chill well before serving.



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