“Today, we’re serving a turkey dinner and using fresh sage, thyme, oregano and curly and flat leaf parsley.”
Reviving the Flagstaff Family Food Center (FFFC) Community Garden to boost more nourishment to their meals is a dream that FFFC Kitchen Manager and Lead Cook Lisa Aguiñaga has had on her plate for years.
Together with community collaborators and volunteers, the FFFC Community Garden is in full bloom and Aguiñaga’s vision has finally come to fruition. “We are mindful of the food that we serve to clients. A lot of people are surprised that we do what we do,” she said.
“Three years ago, when I started working here, one of the things I foresaw was to revive our little garden, which at the time was two tiny little beds,” said Aguiñaga. “I was introduced to Coconino County Health and Human Services Program Coordinator Sharon Sifling, who told me she wanted to be involved and to just let her know what I needed. She helped manifest this project and made it happen. She brought this little crew over and eventually the two small beds became this flourishing garden.”
With Sharon’s direction, along with FFFC Executive Assistant Nora Landri and FFFC Chief Advocacy Manager Summer Grandy, a grant was written and the group was able to make the garden grow. “So many people from the community have come to help,” said Aguiñaga.
Another big supporter is Coconino Master Gardener Amy Daggett, who organized volunteers to prep and plant the garden with plants donated by Flagstaff’s Foresdale Farm.
“I love the garden, it’s so beautiful and it is so wonderful to have fresh vegetables and herbs,” said Eileen Brown, who volunteers Tuesday through Friday, serving meals and helping with the cooking. “Today, we’re serving a turkey dinner and using fresh sage, thyme, oregano and curly and flat leaf parsley.”
Not to go unnoticed is the colorful mural painted on a wall fronting the garden. Students from Flagstaff Arts & Leadership Academy (FALA) donated their time to paint.
Located at 1903 N. Second Street, FFFC kitchen serves community hot-plate dinners and lunches to go every day. “In the past year, our kitchen has served 335,000 meals,” said Aguiñaga. “My hope is to someday serve breakfast.” FBN
By V. Ronnie Tierney, FBN
Photo by V. Ronnie Tierney, Fresh Focuses Photography: Food Center Kitchen Manager Lisa Aguiñaga enjoys using fresh herbs from the Community Garden in meals served daily.