Abstract: Providing fresh produce paired with cooking education (culinary medicine) can be used to support patients with diet-related health conditions and/or food insecurity. Little has been reported, however, on the logistics of implementation within a health care setting. In this paper, we summarize the lessons learned from implementing a produce program for rural-residing patients. Patients reported health-related, economic, and social benefits of participation. Implementing a program that involves farmers, health care providers, and patients with varying resources can be complex. Future iterations should consider a variety of factors, including staffing, building stakeholder buy-in, and evaluating long-term outcomes.