Hospital Brings Organic Farming to New Heights

As the sun set on Monday dozens of people gathered on a rooftop at Stony Brook's Health Sciences Center, level with the tall trees along the side of Nicolls Road, to celebrate the hospital's rooftop farm.

"Stony Brook Heights" has produced hundreds of pounds of food over the last few growing seasons, thanks to a state Department of Health grant that funded a community gardening program. But that funding – an $82,000 grant over a five-year span – will soon dry up, and the farm's management is now fundraising to be able to continue its operations.

On Monday, guests enjoyed drinks and small plates crafted by some of the island's top chefs – Guy Reuge of in Stony Brook, Lia Fallon of Amarelle in Wading River, and Tom Schaudel of (among others) Jewel in Melville – and enjoyed a presentation from Leeann Lavin, author of The Hamptons and Long Island Homegrown Cookbook.

"We really need some resources to continue this project. ... Eventually we want to use it as a springboard for educating patients on the importance of including these vegetables and herbs in their diets when they go home," said Josephine Connolly Schoonen, executive director of the hospital's nutrition division and an assistant clinical professor of family medicine.

The grant was initially provided to launch 10 community gardens in low-income communities, including places such as Central Islip, Wyandanch, and Gordon Heights.

"In doing all that work, we thought, 'Wouldn't it be so amazing to do one here as well?'" Schoonen said. "Last year we started with a 20-by-40 area, and with some volunteer staff and a few students, we grew about 300 pounds from July to October."

Materials for Stony Brook Heights cost about $4,000. The farm produces 33 varieties of vegetables and herbs, including Asian eggplant, broccoli, green and red peppers, radishes, turnips, lettuce, tomatoes, Swiss chard, oregano, thyme, and basil. The produce grown there is used to supplement the meals served at the hospital; it has also spawned for-credit internships and research projects for students.

"It's a project that everyone can feel good about," Schoonen said. "It doesn't cost a lot at all and it's something we can kind of rally around."