Sunnyside Gardens
Seasonal Vegetables, Herbs & Garden-Grown Goodness
Origin Story & Identity
Sunnyside Gardens is our personal venture, a way to turn our piddling into a profession.
It started as something for our family, before our daughter Juniper was born… just a few garden beds, a lot of curiosity, and time spent in the dirt.
Over the years, it turned into more than we could eat ourselves. Extra tomatoes for neighbors. Herbs tucked into paper bags for friends. A few too many cucumbers at once.
Now that we’re building The Local Markethouse, it felt natural to include a small portion of what we grow and dote on, when there’s enough to share. We don’t aim to scale this up or make living off our garden, just a way to spread a little more joy to each home.
Fun Fact:
Our kids are probably the biggest pest in the garden we face!
What do you grow/produce?
Seasonal vegetables, herbs, and the occasional experimental crop we’re curious about that year. This line up this season includes (but not limited to): tomatoes, beets, carrots, herbs, calendula, sunflowers, okra, tomatoes, kale, spinach, lettuce, green onions, chinese leeks, figs, chard, eggplant, peppers, and more!
We grow what we like to cook with. What we like to eat. What our kids snack on straight from the garden.
What are you most proud of producing?
Molly: probably my chamomile each year, it really makes me slow down to harvest and it’s wonderfully sweet to enjoy - sooooo much more flavor than storebought
Brandyn: when I get a massive tomato that has yet to split
Juniper: basil, dino kale, beet greens, asparagus
Maple: green onions, cilantro, beet greens
Shop Sunnyside Gardens
Garlic Chives (Chinese Leeks) - Bunch
Garlic Chives (Chinese Leeks) - Bunch
$3.00 USD
Sale price
$3.00 USD
Regular price
Philosophy & Practices
We believe we’re caretakers, not owners.
The land doesn’t belong to us long-term, we’re just responsible for improving it while we have it. Our goal is to leave soil healthier, more biologically active, and more resilient than we found it.
We’re influenced by regenerative and stewardship-based farming philosophies: work with natural systems, build soil, encourage biodiversity, and avoid shortcuts that create long-term damage.
We don’t see food as a product first. We see it as nourishment grown from living soil.
It shows up in small (yet big impact) decisions made daily:
● Building soil with compost and organic matter
● Avoiding synthetic pesticides or chemical fertilizers
● Planting non-GMO seeds
● Rotating crops to protect soil structure and nutrient balance
● Letting seasons dictate what we grow
We try not to force production beyond what the land naturally supports. That means yields fluctuate, but soil health improves. This has been a big focus of our yard since we moved in years ago, and it’s wild how much healthier the soil is even outside the garden beds now.
What’s something about your practices that most people don’t know—but should?
Healthy soil is the foundation of everything.
When soil is biologically alive (full of microbes, organic matter, and structure) plants are naturally more resilient. That often reduces the need for intervention.
People don’t always realize that the health of vegetables starts underground. We focus far more on soil inputs than plant “fixes.”
Good food doesn’t start at harvest. It starts months earlier, in the soil.
What’s the biggest challenge of growing food the way you do?
Time and unpredictability. And pests.
When you avoid chemical shortcuts, you accept more variability. Weather plays a larger role. Pest pressure can require more hands-on management. Yields can be inconsistent.
Daily Life & Personal Connection to the Work
What’s your favorite part of the work you do every day?
We love spending mornings in the garden as a family. One of us watering, the other walking around with the kids as they get their morning snack in (usually beet greens). It’s pretty blissful.
What’s your favorite way to enjoy something you grow?
Fresh herbs, always.
There’s something life-changing about grabbing oregano or chives mid-pot-stir and tossing them straight into dinner. The flavor is brighter, greener, and more alive than anything that’s been sitting in a clamshell.
We end up sneaking a surprising amount of extra vegetables into our meals just by topping dishes with whatever’s ready that evening. A handful of chopped herbs over pasta. Extra greens folded into scrambled eggs. Tomatoes sliced and salted while dinner finishes.
Our girls are also huge salad eaters, which makes it especially fun. They’ll head out to the garden before dinner, harvest what they want in their bowl that night, and build it themselves.
There’s something powerful about kids choosing what they grew.
What are you excited to grow, offer, or dream up for the future of your farm?
We’re excited to keep learning. Every season teaches us something new about soil, timing, and what grows best in our little pocket of land. For now, we’re content growing steadily and sharing when there’s enough.
Down the road? Maybe a larger property. Maybe a little more room to expand beds, experiment with new varieties, or grow at a slightly bigger scale. We’re open to what the future holds, but we want it to grow naturally, just like everything else.
Garlic Chives (Chinese Leeks) - Bunch
Garlic Chives (Chinese Leeks) - Bunch
$3.00 USD
Sale price
$3.00 USD
Regular price
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