Now Growing

St. Vincent de Paul Garden in Phoenix Serves and Inspires

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The garden's rainbow chard stands greet new volunteers with volumes of color. Kasowski and Jim Dennis started this project in November 2013 and in just a short time it's become a raging success. The garden is currently growing citrus, swiss chard, radish, kale, artichoke, celery, lettuce, beets, and hibiscus. They've already harvest over 100 pounds of chard from the garden.

All of it will be used in the kitchen at St. Vincent de Paul and in the extended community. The project is fueled by passionate volunteers of all ages and is modeled after a similar garden Dennis and Kasowski helped out with at another St. Vincent de Paul campus in the Valley. The core volunteer crew of five people has created some raised beds by mixing top soil, mulch, composted manure, free pulp from Kaleidoscope Juice and letting it all compost down.

The cold-press juicers help begin the "breakdown" process, and the pulp adds micro-organisms to help feed the plants; this partnership with the local juice bar is a perfectly timed development. Another hint: Kasowski recommends mixing a bit of molasses in with the water if you use fish emulsion in your garden. The garden uses many permaculture techniques, but as Kasowski says "we're doing what we can, with what we've got . . . we've got materials, time and knowledge."

The group seems to plan as they go, nothing is too formal -- but these guys know what they are doing. Kasowski is a marketer has a personal business called Grow Kale, and you've probably met Jim Dennis if you've wandered over to Baker's Nursery or taken a class at Boho Farm. Ted Elsenheimer is a reverend at a local church and helps sell produce at an affordable price to his community and Jeph Harris is another marketer who is a dedicated volunteer who has cultivated knowledge of how to get things done in the garden. Nancy, Elsenheimer's wife helps out, too.

Mid-morning on a Tuesday, Kasowski and crew begin work building new beds, planting, watering and fertilizing. It's hard to believe this garden was started with just a few eggplants. Everyone is jovial, enjoying the cool weather, sun, and juice samples. For the most part, the garden was created and is staffed by volunteers. Moctar, a refugee farmer who works at St. Vincent de Paul, is a vital part of the campus and offers tips from his own experiences growing.

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Kate Crowley
Contact: Kate Crowley