Greenville & Upstate SCHave your garden
and eat it too.
Edible gardens designed, built, and tended in Greenville, SC.
I design, build, and tend productive kitchen gardens for homes, restaurants, and commercial properties across Upstate South Carolina. The approach is simple and beyond-organic: living soil, no sprays, cedar built to last, and plantings chosen for what you like to cook. Most of the herbs, vegetables and beneficial perennials that go into these gardens are started at Horseshoe Farm, my 20 acres in Travelers Rest, so they arrive already used to Upstate clay and Upstate humidity, and every bed gets decomposed woodchips from the farm.
A lawn is the biggest crop most of us will ever grow, and you can't eat any of it. One NASA study found lawns are the largest irrigated crop in America. Here's what happens when some of that space grows food instead:
- Vegetables and herbs picked minutes before dinner, with flavor and nutrient-density the grocery store can’t match
- Time outside with your family that doesn’t involve a screen
- Regenerative, living soil and no sprays, so the garden feeds the pollinators as well as the table
- Recipes, growing help, and weekly, monthly, or quarterly maintenance if you want a garden without the guesswork
Consult and plant, or scheduled maintenance all season: either way, the garden gets built right.
Whether it's garden goals in your own backyard or a community garden for your HOA, school, or church, the first step is the same: a $100 site consultation. I come walk the space with you, get to know you and your vision, see how the light moves and where the water drains, and go over any opportunities or challenges I notice. Then I put together a real plan and design options. The $100 comes off the project if we build together.
“That Garden Guy created the best planters and hanging baskets of edibles. The color and freshness has transformed my porch and palate.”
Mary Hipp, Feed & Seed
Named 2019 Urban Conservationist of the Year by the Greenville County Soil & Water Conservation District for starting multiple micro-farms, community gardens, and residential edible installations through That Garden Guy, alongside founding Horseshoe Farm.
Grown steps from the kitchen that cooks it
In downtown Travelers Rest, I designed, built, and manage the Topsoil Culinary Garden at the Michelin-recognized restaurant: 29 beds and 814 square feet growing steps from the kitchen that cooks it, with a live dashboard anyone on the Swamp Rabbit Trail can open. Trail walkers pass the garden daily, and the dashboard is open to anyone who wants a closer look.
Design concept rendering
The plan. The build. The garden, grown.