Jefferson Frankford Hospital employees have established a working garden they’ve named the Garden of Giving. A variety of vegetables and herbs are grown and offered to patients and the community free of charge. The garden yields about 100 pounds of produce each week.
Employees developed and maintain a schedule to pick, weed, compost and bring the harvest to the cafeteria for cleaning before it’s distributed. Every unit takes turns signing up for gardening duty twice a week, on Mondays and Thursdays. On Mondays, the yield is allocated and delivered to the Frankford Veterans Administration Center, which distributes the food to those in need. Students from Frankford Friends School have volunteered since the garden started in 2019, and later this month will pitch in to help close out the garden. On Thursdays, in June and July, the yield went to the Farmer’s Market set up in the hospital for patients, visitors and the surrounding community, and now produce is included in bags with a loaf of bread for patients upon discharge.
Diane Auwarter, Associate Chief Nursing Officer, said, “Our community garden is a place where hope, health and teamwork come together. As we grow fresh food each season, we strengthen connections with each other and our community. It shows that when we work together, small efforts can lead to big changes and a healthier community.”
The spring and summer crops that grow on 16 garden beds include red round and cherry tomatoes, Roma tomatoes, yellow round and cherry tomatoes, green beans, two varieties of cucumbers, yellow squash/zucchini, green squash, sweet potatoes, large eggplant, three varieties of bell peppers (red/green/yellow), Italian sweet peppers, Jalapeño hot peppers and collard greens.
“This project is a ‘win-win,’ “Auwarter said. “Our neighbors win because they get to enjoy an abundance of fresh veggies, which helps make it possible to engage in healthy eating habits. Our employees who volunteer get to relax, de-stress and bond with their co-workers with a common mission – to provide this vital service to our community and it’s incredibly gratifying.”
“This year has been both humbling and inspiring,” said Darryl Beard, Vice President of Operations and Hospital Administrator. “Our Jefferson Frankford team, along with our community partners, are working to maximize the garden’s impact to best support our community. We are committed to growing not just food but also stronger connections and a healthier future for everyone we serve.”
The garden started as a pilot program in 2019 to see if growing crops was feasible in an urban area. The COVID-19 pandemic delayed further planting until spring of 2022. At that time, the garden was expanded, adding six beds. Last year, an allocation of funds allowed for an increase from eight beds to doubling in size to 16 beds.
Auwarter said, “It’s so exciting to see the incredible harvest each week from the Garden of Giving and we estimate that this year’s crops will yield about 1,200 to 1,400 pounds of vegetables and herbs.” ••
