Design

Our specialty is designing lush, informal gardens with lots of food-producing plants blended tastefully into a balanced whole. Grant has many years experience working with a wide range of edibles, from the standard garden vegetables to less-known varieties of both annuals and perenials.

This client wanted maximum food production in a creative layout. The pie-shaped raised beds contain tomatoes, carrots, beets, beans, squash and marigold. In the top right corner is a tayberry, a relative of the raspberry with long, sweet berries. More tomatoes reside in pots on the left. Grant is raking a blueberry patch and in the forground raspberry, strawberry and culinary herbs are visible. Anika is removing a small pine tree to make room for apple and gooseberry.

A structured vegetable garden with a red brick path under construction). Kale, chard and lettuce on the left, raspberries, and border plants on the right. A grape is climbing the garage wall, and is being trained to follow the fence on wrought iron trellises. This garden is bordered by a rail fence that can be seen in the Construction section.

A herb patch blended in with ornamentals. Thyme, rosemary, oregano, strawberry and chives blend with forget-me-nots, spanish lavendar and yucca.

A front yard detail showing a mix of ornamental and edible. In the forground adjacent to the public sidewalk is a row of bulbs and annual flowers selected by the client. Behind that is a brick raised bed with lacinato kale (dark green leaves), collards, onions, etc and in the background is wisteria climbing the hand rail, yew, rhodo and mock orange.

Design process

• free initial consultation
• work with you to identify your tastes, priorities, time commitment and budget
• site assessment
• draft options onto plan diagrams and project summaries
• review and refine
• install
• maintain, teach