Selected work

Topsoil Culinary Garden

29 beds and 814 square feet growing steps from the kitchen that cooks it, at the Michelin-recognized Travelers Rest restaurant. Designed, built, and maintained start to finish.

The Topsoil Culinary Garden grown in, murals and Main Street behind

See what’s growing now

More from this project

Designed on paper, built in a week, and tended every week since. What follows runs from the plan through the build to the garden as it is now.

Watercolor plan of the Topsoil Culinary Garden — The plan

Build day, empty bed frames, murals and Main Street behind — Build day

Young transplants going in, drip lines looped down the beds, mural wall behind — Planted out

Opal and green basil growing together, the purple leaves catching the light — Basil for the pass

A path of zinnias running between the beds toward the building — Flowers worked into the beds

Cucumber vines climbing the trellis against the wall, herbs in the bed below

Nasturtium flowers, orange, close

A cut bouquet of zinnias held over the gravel path — Cut for service

A single red zinnia in the bed, the garden soft behind it

The beds at first light, the moon still up over the rooftops

Golden hour across the beds

A laptop and an iPad showing the bed map, set up over the beds — Logged in the garden, not from memory

In the press

TOWN Magazine went and stood in it: “Where every meal begins”

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