A thirsty front lawn is transformed into an edible, sustainable garden highlighting water conservation and passive cooling practices. In southern California, where water is becoming more precious by the day and the climate is ideal for year-round produce, exchanging turf for food makes simple sense. Dymondia and thyme are used as low-water ground cover in addition to gravel and decomposed granite. Fruits and vegetable flourish in containers with a buit-in bench and storage space. The containers and landcape are irrigated with drip to ensure water is not wasted where it is not needed.
Photography: Steve Gunther