Wittenberg Village community, gardens grow with grace
Potempa Column inside.
For the past three years, my oldest brother Tom and his wife Linda who live just down the road have adopted the now popular design trend of a “raised” garden for ease of weeding and harvesting.
Consisting of walls and heaped dirt, the intended result is to create what can be either knee-high or waist-high lush landscape of flowers and/or garden vegetables allowing ease for weeding and harvesting, with less back bending. The added advantage of this “raised” effect is also evident with the recent wet weather, providing better drainage for soaked soil.
Last month, I toured the expansive property of Wittenberg Village retirement community in Crown Point and was fascinated to find the residents have adopted this same approach with their own shared garden space. Tomatoes, zucchini, eggplant, flowers and herbs are among some of the bounty awaiting this season’s pickings and harvest.
A Northwest Indiana neighborly operation since 1977, when it was founded by the Lutheran parishes of Northwest Indiana, Lutheran Life Communities is now the umbrella organization which operates the property. Located on 47 beautiful, tree-lined acres, residents throughout the campus enjoy an array of living plan options including short-term rehabilitation, assisted living, residential healthcare as well as memory care as detailed at www.wittenbergvillage.org.
Joshua Olson, culinary services director, for the Wittenberg Village campus has been the kitchen wiz creating delicious menu memories for residents for 11 years. Prior to his tenure at Wittenberg, Olson’s previous experience includes growing up in the kitchen of Chicago’s famed Palmer House Hotel where his cousin worked as a pastry chef. Olson graduated from the culinary program at the Art Institute of Chicago and then a position at sous chef at Valparaiso Country Club.
“We utilize all of the herbs and vegetables raised by the residents in the Wittenberg gardens,” said Olson, who is responsible for more than 500 meals served each day.
“Fresh ingredients and produce that is in-season are key to the menu planning. I have a grandmother at Wittenberg right now receiving services, and previously, I also had my other two grandparents at Wittenberg as residents.”
Tony Englert, who is vice president for gift giving at Wittenberg, said the residents he interacts with each day span the range of Baby Boomers to those seniors who are part of what’s been deemed “the Greatest Generation.”
“The meals at Wittenberg and the varied menus are one of the favorite aspects of daily life for residents,” Englert said.
“On July 22, we are excited about a new wellness path built 100 percent through donations we are unveiling for our residents to participate in the dedication of this beautiful new walking path.”
One of Olson’s favorite inventive signature menu items he said residents enjoy is his mini “slider” burgers, which he dreamed up with the added bonus surprise of a Lake Perch filet garnish as a nod to one of Northwest Indiana restaurants’ favorite Friday menu staples.
Chef Josh’s Region Slider Makes 4 slider burgers Steak:
1 ½ teaspoons kosher salt
½ teaspoon black pepper 1 teaspoon grated fresh garlic 1 teaspoon cumin
¾ teaspoon mustard powder 2 teaspoons brown sugar 2 pounds flank steak
4 Brioche mini buns
Perch Fillet:
1 pound perch fillets
1 cup flour
1 cup cornmeal
1 tablespoon salt
1 tablespoon black pepper 2 tablespoons old bay
16 ounce bottle of beer
1 cup of vegetable oil Horseradish & Black Pepper Dressing:
1 cup of mayo
2 tablespoons grated horseradish 2 teaspoons kosher salt
2 tsp fresh cracked black pepper 1 ½ teaspoons lemon juice 1 8-ounce bag of coleslaw mix
Directions: 1. To prepare steak, combine all of the spices along with the brown sugar in a small bowl. Rub the spice mixture into the flank steak and cover and refrigerate for 4 hours or overnight if possible. Remove from refrigerator and let steak get to room temperature. Heat grill to 450 degrees and cook steak until medium rare. (3-4 minutes per side). Remove and rest for 15 minutes.
2. To prepare Perch, heat skillet with the vegetable oil. Mix together flour, cornmeal, beer, salt, pepper and seasonings until a batter is formed. Coat the fillets in the batter.
Deep fry until golden brown (about 3 minutes).
3. To prepare horseradish slaw, combine mayo, black pepper, horseradish, salt, and lemon juice in bowl. Add the slaw mix to a larger bowl and add dressing. Coat the slaw mix lightly.
4. To assemble, lightly toast brioche buns and slice it against the grain after it has rested. Place steak on bun and top with fried perch fillet and the horseradish slaw.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.