BLUE HILL — Hospital food has long had a reputation, deserving or not, of being flavorless and of frozen origin.

Blue Hill Memorial Hospital, however, is turning that image around by serving fresh, locally grown vegetables, fruit and cage-free eggs to its patients and staff.

“Our job in a hospital is to promote health,” said Executive Chef Barbara Haskell. “How can a dietitian or provider advise our patients to eat healthier but then go to our cafeteria and not have healthy food choices available?”

To that end, Haskell works with a number of Maine purveyors, including King Hill Farm, Five Star Nursery and Orchard, Horsepower Farm in Penobscot and Dan-A-Dew Wild Blueberry Farm in Blue Hill.

Most recently, she’s been working closely with Quentin “Q” Young of Young’s Farm in Sedgwick.

“Q and I plan the harvest in advance so that I have exactly what we need for our patients, staff and guests,” Haskell said.

Organic tomatoes, carrots, potatoes and squash are just a few of the vegetables that Young has supplied the hospital.

Haskell explained that there are challenges to buying from local farms, among them communication.

Farmers can be difficult to reach when they’re out in the field. It also can be a challenge to know the size and quality of the produce, Haskell said.

The hospital drafts patient menus two weeks in advance, so Haskell needs to know what produce she can count on serving.

Haskell is especially mindful of quality since she’s serving sick or injured patients.

“I trust him,” said Haskell of Young. “I’ve been to the farm several times.”

The partnership benefits Young, whose farm is a one-man operation. He says he doesn’t sell at farmers markets because of the time involved.

Young said there is increasing competition among local farmers.

“You have small farmers scrambling to find a niche that’s going to work for them,” Young said. “It’s kind of an exciting time. I find selling my produce wholesale works for me right now.”

For more health news, pick up a copy of The Ellsworth American.