Richard Duclos displays a meal featuring locally sourced kale pesto and squash.

Whether it’s lunch at the Garden Café or an inpatient meal, chances are one of the ingredients comes from a local source.

With the goal of continuing to serve locally grown produce to the Brigham community, the Food Services team is building relationships every day with New England farmers and businesses that supply such items. Most recently, Food Services began collaborating with Dorchester-based CommonWealth Kitchen to bring more of these products to the Brigham.

CommonWealth Kitchen is a nonprofit that provides access to commercial-grade kitchens and business assistance to help aspiring entrepreneurs build food companies, create jobs, improve healthy food access and strengthen the regional food economy. A self-described “incubator” of up-and-coming food wholesalers, food trucks and caterers, CommonWealth Kitchen is beginning to manufacture food for some of Boston’s biggest institutions.

Thanks to this partnership, Food Services has introduced new items to the inpatient and Garden Café dining menus, such as eggplant meatballs, made with eggplant from the Joe Czajkowski Farm in Hadley. Other new menu items include falafel, kale pesto and butternut squash.