The Slow Food USA Blog

Flagstaff Youth Garden

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by Alaine Janosy

Youth gardens have become an integral part of spreading Slow Food USA’s message of good, clean, and fair food to young people throughout the country. Conserving and promoting a biologically diverse food system is a critical element of this message so those managing such gardens are encouraged to plant crops found on the Slow Food USA Ark of Taste. This year, Slow Food Northern Arizona co-leader, Gay Chanler, was instrumental in ensuring US Ark of Taste foods were part of the Flagstaff Youth Garden at the Museum of Northern Arizona.

The garden has been experimenting with the three sister crops of the Southwest—corn, beans, and squash—since it began in 2002. This past summer, Anna Normandin, garden coordinator and undergraduate student at Northern Arizona University, wanted to expand the diversity of the garden by growing out eight varieties from the USA Ark of Taste. Her goal was not only to increase the number of heirloom varieties in the garden, but also to find out how these varieties would grow in an arid environment 7,000 feet above sea level.

Anna and Gay worked together during the seed selection process, using information from the Native Seeds/SEARCH catalog to select varieties most likely to flourish in the Flagstaff climate. Native Seeds/SEARCH donated the seeds selected for the garden, including L’Itoi Onions, Palomas de Chihuahua Popcorn, Nambe Supreme Chili and Valarde Chili, Amaranth Paiute, New Mexico Tomatillo, Colorado Bolita Beans, Hopi Red Lima Beans, and Hopi Yellow Pole Beans.

High-school students tend the garden as part of a seven-week internship program. At the beginning of this year’s internship program, Gay gave a presentation about Ark of Taste foods to the 12 student interns. Some students had gardening experience, and some did not, but all were interested in food and cooking, and learning how to grow food.

The garden interns learned about land stewardship and sustainability while gaining valuable leadership skills and an appreciation for active, outdoor work. In early summer, the class of interns planted and weeded the garden. In the fall, a second class of interns harvested what was planted. Students sold harvested produce at the Flagstaff Community Farmers’ Market and prepared a harvest feast for their class.

Although harvest yields, due to growing conditions, were not ideal there were some crops, such as the L’Itoi onion and the Palomas de Chihuahua Popcorn, that did very well and seemed virtually indestructible in the face of cool spring weather and pests. Anna, reflecting on the decision to plant the native, endangered varieties, said it was worthwhile, “not only to spread the seed and help with its revival but it is also as a great teaching tool.” Going forward, Anna recommends having the students research each variety so that they will have more knowledge about them prior to planting and harvesting.