Farm To Table
Right At VMRC
We believe that Aging Well begins with eating well. VMRC latched onto the farm-to-table philosophy to accomplish that. In 2008, VMRC purchased a 40-acre property that today is known as The Farm at Willow Run. From that parcel, VMRC farms locally grown produce – growing nearly 70 percent of the produce used in dining production.
Farm staff, along with VMRC residents, community volunteers and Eastern Mennonite University’s Sustainable Food Initiative, provide the labor across four seasons to grow and harvest produce. Our harvest has included leaf lettuce, salad mix, spinach, squash, beets, collard greens, chard, Irish and sweet potatoes, broccoli, cabbage, peppers, turnips, tomatoes, watermelon and sweet corn, as well as a variety of herbs.
This farm operation is no small potato. Solar panels on the barn roof provide the majority of electric power for farm operations. Four all-season greenhouses allow for year-round food production.