SEVEN YEARS OF San Diego GARDENS.
340+ edible gardens installed across San Diego and Southern California since 2018. Every project below is a real installation with real production data from the first growing season.
SIX PROJECTS
IN DETAIL.
East San Diego
Kitchen Garden
Six 4×8 foot cedar raised beds, 20-inch depth, installed in an East San Diego backyard with heavy clay subsoil. Soil recipe custom-formulated from soil test results: 40% finished compost, 40% screened topsoil, 20% perlite, with lime amendment to pH 6.8.
Drip irrigation installed with timer. First-season yield documentation: 47 lbs tomatoes, 28 lbs peppers, 18 lbs squash, 14 lbs cucumbers, 22 lbs leafy greens across spring and fall windows.
Germantown
Edible Front Yard
Complete front yard redesign for a Germantown row house. Existing turf and conventional foundation shrubs replaced with: one semi-dwarf persimmon tree, fig espalier on south-facing fence, aronia berry hedge along property line, perennial herb border (thyme, sage, oregano, chives), and strawberry ground cover replacing front pathway border.
HOA reviewed and approved the design before installation. Neighbors have since asked for referrals to DEW GARDENS twice based on this project's appearance.
Hillsboro Village
Micro Food Forest
800 square feet of lawn converted to a five-layer food forest in Hillsboro Village. Canopy: semi-dwarf pawpaw, persimmon. Shrub: two blueberry varieties (cross-pollinated), elderberry. Herb: asparagus bed, perennial herbs, ramps in shade. Ground cover: woodland strawberry and creeping thyme. Year two observation: system is self-mulching from leaf drop and requires 3 hours of annual maintenance.
YOUR PROJECT
STARTS HERE.
Free 60-minute site assessment for San Diego homeowners.