Stony Point raised rows

Just outside the kitchen door of this 1880s farmhouse, two extra-long raised beds custom-built from native red cedar are a focal point of property. Finished with an all-natural whey stain, they complement the dark wood house, creating a look that feels natural and intentional.

Designed with comfort in mind, these extra tall beds make it easy to grab some lettuce for a salad or a handful of parsley —minimal hunching required. And thanks to an underground irrigation system connected to the house, they get regular, automatic waterings with zero fuss.

Filled with a lush mix of leafy greens—kale, Swiss chard, spinach, sorrels, and a variety of herbs—this garden provides an ongoing bounty while being low maintenance.

Positioned right at the front of the house, it’s fully visible to neighbors and passersby, who can’t help but stop and admire. Who says food gardens belong in the backyard? Let’s show them off!

A side view of a raised garden bed filled with kale and various kinds of chard.
Two dark brown wooden raised beds filled with leafy green vegetables and herbs sit in front of a dark brown house in the brightly lit sun.
A close up image of a raised bed filled with sorrel plants and kale in the bright sun.
A close up of a raised bed with red and purple peppers on a plant with bright green leaves.
A view of two raised beds from the vantage point of the home's front stair where you can see them from above. The beds are surrounded by gray gravel and metal edging.
Two wooden raised beds sit on a gravel base with large trees and a forest of bamboo in the background.
A close up view of one of the two raised beds from the side with the legs of a person sitting next to it visible. The legs are bare and the woman is wearing brown gardening clogs.
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recipe feature 

Schav 
(Sorrel soup)

Tangy, refreshing, and brimming with the natural brightness of sorrel leaves fresh from the garden, this schav is a true celebration of early summer’s green abundance. There are many variations of this recipe, but this is the one that Kristen learned from her Polish grandmother.

Serves: 4

Ingredients

1 medium yellow onion

5 potatoes (Yukon Gold)

1 lb sorrel leaves (stems removed)

64 oz vegetable stock

1 tbsp red wine or aged sherry vinegar

1 tbsp sugar

2 egg yolks

1/2 sour cream + more for serving

Sorrel leaves for garnish

instructions

1. Heat olive oil in a large pot.

2. Dice the onion and cook for 5 minutes. Cube the potatoes and add them, cooking for a few minutes more.

3. Remove sorrel stems, cut leaves into strips, and add by the handful, stirring until wilted.

4. Pour in 64 oz of vegetable stock, salt, and pepper. Bring to a boil, then simmer for 20 minutes until the potatoes are tender.

5. Remove from heat, stir in 1 tbsp vinegar and 1 tbsp sugar.

6. In a bowl, whisk 2 egg yolks with 1/2 cup sour cream. Slowly add some soup liquid to temper, then stir into the soup.

7. Season and serve at room temperature or chilled.