Edible Garden

WaterShed takes a holistic view to sustainable living, producing not only power to feed our modern conveniences, but also food to nourish our bodies. WaterShed’s landscape includes a small vegetable garden, which combined with composting illustrates a complete cycle of nutrients. WaterShed’s edible garden allows its residents to grow vegetables and herbs in their own backyard.

According to a 2002 study from the John Hopkins Bloomberg School of Public Health, today’s food production system uses three calories of energy to produce one calorie of edible food. Much of the additional energy is expended transporting the food from the farm to the consumer. By growing vegetables and herbs at home, WaterShed’s residents can save money while embracing a more sustainable and intentional lifestyle requiring significantly less energy for food production.

Vegetables in WaterShed’s edible garden:

  • Squash, Beans, Peppers, Cucumbers, Tomatoes, Eggplant

Herbs in WaterShed’s edible garden:

  • Basil, Thyme, Oregano, Rosemary, Mint, Chives, Parsley, Cilantro

Did You Know that a 600 sq. ft (20×30) home garden costs just $70 to plant and maintain and generates $530 of profit in fresh food for the homeowner?

For tips on planting your own edible garden, please visit the National Gardening Association’s Food Gardening Guide.