The Garden

The garden feeds our family. We grow most of our own vegetables from spring through fall, preserve what we can, and keep refining the setup every season. It’s not a hobby garden — it’s a working one, and we treat it that way.

This section covers what we grow, how we’ve set things up, and the approach that’s helped us get more out of less time and space. Everything here is based on what’s actually worked for us, not what sounded good in theory.

What We Grow

We focus on high-yield, high-use crops that actually show up in our kitchen: tomatoes, peppers, squash, green beans, sweet corn, greens, cucumbers, and a good-sized herb bed. We’ve narrowed it down over the years to what’s worth the ground it takes up and the labor it asks for.

Our Setup

We work with raised beds, in-ground rows, and permanent perennial plantings depending on the crop. We’ve built our own bed frames, trellis systems, and irrigation infrastructure — most of it covered in detail in the build posts. Our goal is a system that doesn’t require heroic effort to maintain.

Our Approach

We don’t subscribe to one gardening philosophy. We use what works — compost, cover crops, drip irrigation, row cover, selective hand watering. We’re not organic-certified and we don’t pretend to be, but we’re thoughtful about inputs. The goal is healthy soil, reliable harvests, and food that’s worth growing.

Season by Season

The blog tracks what we’re planting, what’s struggling, what we’re harvesting, and what we’re putting up for winter. Follow along if you want the real-time version of what’s happening in the garden — the wins and the washouts.