This garden in Lafayette, CA was designed and built by Newfound Foodscapes in February/March 2022.

STEP ONE: CONSULTATION

During our initial walkthrough in February, our Lafayette client showed us the area she was currently growing in a small raised bed. She knew she had space to grow more vegetables but didn’t know how to get started. Her son also wanted to grow pumpkins, so confirming the conditions for pumpkins was a top priority. An unused corner of the client’s yard was determined to have perfect sun exposure for growing.

BEFORE

STEP TWO: DESIGN

We presented 3 design options to the client. Each design detailed the layout, materials and costs for the new edible garden. The shape of their sunny corner was unusual and there were also a handful of established trees that we would need to work around.

The selected design included 3 tall L-shaped raised beds with arched trellises leading to a central seating area. Although growing vegetables was the priority for the space, we utilized a sunny fence for trellising berries, and we also planned ahead for a future chicken coop.

STEP THREE: BUILD

Once the selected design option was approved, we moved forward with sourcing all materials for the project. Marcus and his team leveled the ground and built the 3 raised beds on-site from naturally rot resistant redwood. The beds were all wire-mesh on the bottom to prevent burrowing animals from digging into the beds from the ground, and the ground was sheet mulched with cardboard and wood chips to suppress weeds and retain moisture. All irrigation was run to each individual raised bed and trellis to be able to adjust each area independently.

STEP FOUR: GARDEN INSTALLATION

Before planting, we provided a plant plan for the client’s approval. Our plant plan takes into account the client’s preferences for the upcoming growing seasons. This installation was in March, so we had just enough time to get some cool weather crops in before the temperatures heated up. Those pumpkins the client’s son wanted to grow would have to wait for heat, so we started by planting lettuces, greens, strawberries, broccoli and carrots. Since March, we’ve switched out the cooler weather items with pumpkins, tomatoes and cucumbers.

“Having a living salad bar in the backyard is amazing. Everything tastes so fresh, and the kids enjoy eating the vegetables they harvest. It’s like a Whole Foods outside my door…but better.”

ONGOING: PERSONAL FARMING

The client selected our full service membership — this has been coined as our “Personal Farmer” plan. Visiting every two weeks allows us to succession plant and continually fill in holes as they arise for continual harvesting of delicious, organic fruits and vegetables.

Our full service membership includes:

• Annual consultation to determine a custom schedule to meet your produce needs.
• Successive planting and replanting of new plants as space opens up so the veggies just keep coming!
• Biweekly visits to check in and address nutrient and pest issues as they arise
• Regular pruning and weeding
• Adjusting watering needs to seasonal weather changes
• Year round material costs for seeds, plants, nutrients and organic pest solutions