From Garden to Table
How We Grow Our Food, Naturally
There’s something really grounding about stepping outside and picking exactly what you need to make a meal. That connection to the earth, the season, and your own two hands—it’s something I’ve come to deeply appreciate as a mom, designer, and someone who values a more intentional life.
Each year, our garden has grown into more of a reflection of the way we want to live. This season, we’re growing an abundance of fruits, vegetables, and herbs: blueberries, pears, raspberries, strawberries, watermelon, celery, onions, carrots, kale, lettuce, arugula, zucchini, pumpkin, spaghetti squash, butternut squash, cucumbers, tomatoes, and bell peppers. And for herbs—my favorite way to elevate any dish—we’ve got oregano, basil, rosemary, chamomile, cilantro, and mint.
Having fresh, organic produce right outside our door has completely changed the way we cook and eat. It brings so much joy to go outside with Amelia, snip some herbs or pull some arugula straight from the dirt, and bring it into our kitchen. It’s a small ritual that feels like a gift every time.
Combined with our cow share and my homemade sourdough (which has become a staple in our house), we’ve been able to minimize grocery trips and truly focus on quality. I know where our food comes from, how it was grown, and that it’s nourishing us from the inside out.
More than anything, our garden has become an extension of our home—a place of creativity, care, and deep connection to nature. It’s wellness in its most tangible form.
If you’re thinking of starting a garden—big or small—I can’t recommend it enough. Even one pot of herbs can be the start of something beautiful.
-Han