Southbury Heritage Garden

A lush garden with a mix of flowers and herbs is on either side of a brown gravel walkway with a bright blue sky above.

On the historic grounds of a late-1770s home, we built an edible garden that’s both timeless and fresh. The design complements the property’s history while creating a space that’s functional and beautiful.

Gershwin cucumbers spread out, while Patio tomatoes and Rosa Bianca eggplants bring structure and bold pops of color. Herbs like sage, mint, and oregano are tucked in between ornamentals throughout, adding flavor and function.

A trellis of grapevines anchors the garden, while simple, handcrafted tomato trellises do their job without stealing the spotlight.

Perennial blooms like Northern bayberry, Hydrangea, and Rhododendron attract pollinators and keep the garden buzzing with life. The result is a space that’s productive, beautiful, and built to thrive year after year.

A large patch of sage plants is bright green in the sunshine with thin trellises supporting cherry tomato plants to the left.
A tree is featured in the foreground with light brown gravel around it and large mint and oregano plants visible in the background.
A close-up of a purple and white spotted eggplant still attached to bright green vines.
A close-up of tomato plants attached to a simple wood and wire mesh trellis has a mix of bright red and green tomatoes.
Cucumber plants with large cucumbers are strewn across a black mulch bed in bright sunshine.
A view of a lush garden filled with flower and edible plants with a brown gravel path down the center and a trellis covered in grape vines featured in the middle of the path.

recipe feature 

Eggplant Caponata

Packed with the deep, rich flavors of eggplant, vibrant tomatoes, and the unmistakable aroma of fresh basil—all cultivated in this garden—this dish is a celebration of summer’s peak bounty.

Serves: 4

A blue bowl sits on a brown gravel path outside and is filled with eggplant caponata decorated with a basil leaf.

Ingredients

1 large eggplant (1½ lbs), roasted

2 tbsp olive oil

1 medium onion, chopped

2 stalks celery, diced

3 large garlic cloves, minced

2 red bell peppers, diced

1 lb ripe tomatoes, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes

3 tbsp capers, rinsed and drained

3 tbsp coarsely chopped pitted green olives

2 tbsp sugar

3 tbsp sherry vinegar

Salt and freshly ground pepper to taste

Basil for garnish

instructions

1. Roast the eggplant, let it cool, then chop coarsely.

2. Heat 1 tbsp oil in a large skillet over medium heat. Add onion and celery, cooking until softened (5 mins). Stir in garlic for 1 minute until fragrant, then add peppers and ½ tsp salt. Cook for 8 minutes until tender.

3. Add 1 tbsp oil and eggplant, stir for 5 minutes until veggies are tender. Season to taste.

4. Add tomatoes, ½ tsp salt, and a pinch of sugar. Cook for 5-10 minutes, stirring often, until tomatoes soften. Add capers, olives, sugar, and vinegar.

5. Cook on medium-low, stirring, for 20-30 minutes until the mixture thickens. Season with salt and pepper, let cool and serve at room temperature.