Menus change weekly at Virginia Mennonite Retirement Community based on the farm produce available, and dining room signage highlights the dishes that feature the facility’s produce, which is never treated with sprays or pesticides. That marketing makes a big difference on buy-in, Executive Chef Jeremiah Moyer says. The farm’s homegrown Swiss chard and collard greens are a hit in summer dishes. “In the winter when we’re not getting the fresh produce, the same dishes are not as popular,” he says.

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