Alūksne hospital adds donated garden produce to patient meals

Alūksne Hospital has asked local residents, farmers and home producers to donate surplus garden produce so it can be used to expand patients’ meals, LSM reported.

The initiative was prompted by the abundance of courgettes, tomatoes and other garden produce during the harvest season.

Silvis Samiņš, who runs the Auziņas farm in Alsviķi Parish, brought blueberries to the hospital. He said the berries were organically grown and that he could not sell them all at the Alūksne market.

This is not the first time Samiņš has donated produce to the hospital. He has previously brought blueberries, cucumbers and tomatoes.

“If there is nowhere to put them, the best option is to give them to charity, to someone, so that at least a person can benefit,” Samiņš said.

Hospital board chair Anita Žukova said the idea came from the annual problem of finding a use for an especially large harvest in a region where many people have gardens and there are numerous farms.

“Every year there really are these courgettes, for which a place is sought from neighbour to neighbour and friend to friend. We also share produce among our colleagues, and that gave us the idea: ‘What is surplus to one is a joy to another,’” Žukova said.

The hospital approached local farmers with which it has longstanding cooperation, as well as residents, asking them to support the hospital with donations and prevent produce from being thrown away.

Donated produce is turned into meals

Courgettes, cucumbers, onions and tomatoes donated by residents are being stored next to the hospital kitchen. Some of the produce has already been used in salads and stews.

“The courgettes were in a stew, and the blueberries were also made into kissel. It was wonderful, excellent, really,” said Jola, the hospital’s chief doctor.