Besides managing our 3 acre farm and edible plant nursery we also install and maintain edible gardens for schools, restaurants and homes. Our many years of farming experience are well suited to helping others grow their own produce. Wether you are interested in installing raised beds full of annual vegetables or a more long term tropical fruit backyard forest, or even containers full of greens and herbs for your condo balcony we can help you get started and increase your success. If you already have a garden, but like so many home growers you are facing issues related to soil fertility and pest management we can help sort things out. We do consultations to answer gardening questions and get specific about things happening in your garden, such as pests, poor growth and composting. Email us at firstname.lastname@example.org for inquiries.
The Garden at Mandolin Aegean Bistro, before planting
The Garden at Mandolin in full production on September 2015. The focus here is mediterranean ingredients for the Greek and Turkish Cuisine; herbs like oregano, rosemary, parsley, dill and za'atar are grown for daily use alongside arugula, purslane, frisee', heirloom dandelion greens, lacinato kale and minutina greens.
A harvest of frisee hearts and salad lettuce at the Mandolin Garden, January 2016
The Garden at The Wynwood Yard, planted October 2015, as a fun and educational way for food truck entrepreneurs to interact with the seasons and incorporate local produce into their menus.
Detail of The Wynwood Yard garden. Eggplants inter-planted with herbs as an under story crop to make the most use of space.
Chefs from the Della Bowls food truck harvest greens for their daily menu
The garden at 27 Restaurant and The Broken Shaker before planting, Fall 2015. Perennial herbs and fruit trees were planted around the perimeter and under preexisting mango trees: kefir lime, surinam cherry, turmeric, ginger, lemongrass, cranberry hibiscus, mint, cuban oregano, epazote, terragon and pineapples are all in the mix. 20 wooden raised beds are arranged throughout the courtyard.
The garden in October 2015. Raised beds are planted with annual veggies and herbs for the kitchen and bartenders; a variety of hot peppers, heirloom tomatoes, arugula, kale, cucumbers, tricolor french beans, mustard greens, marigolds, nasturtiums, and practically every herb under the sun!
Detail of the Broken Shaker edible garden. Cuban Oregano, rosemary, mint and epazote inter-planted under a kumquat tree.
Red veined sorrel, cranberry hibiscus leaves, chrysanthemum greens, nasturtiums, bronze fennel tips, painted amaranth leaves, mustard, and arugula make up this fancy salad for 27 restaurant.
Muriel planting strawberries with 4th graders at The Cushman School edible garden. We plant their raised beds with the kids as well as harvest and talk about the science behind growing plants... then the kids and teachers go cook something fun with our bounty!
The Cushman Garden consists of 3 large raised beds and a courtyard garden with 4 more smaller beds. The kids grow everything from strawberries and herbs to kale and bean teepees.
Kids love planting and getting their hands dirty! They also love cleaning their hands with rainwater that their science teacher harvested with barrels in the garden.
A raised bed garden at a private residence. Tomatoes, eggplants, basil, oregano, sage, two types of kale and fresh salad greens like arugula, sorrel and frisee.
This private garden consists of 16 raised beds with an emphasis on heirloom tomatoes and salad lettuce.