A growing number of hospitals have flirted with the idea of having their own gardens to grow herbs and some fresh produce. However, the realities of high-volume dining means that for many, other than herbs, such gardens can at most produce one or two ingredients for an occasional special. But at the Village of Pelham Hospital in Greer, SC, near Spartanburg, Foodservice Manager Sam Kleckley says he is getting most of the tomatoes and cucumbers he uses for salads from a 30-ft. by 80-ft. ...

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