Growing your own produce reduces you grocery bill along with your “carbon footprint". The sustainability of “eating local” is more important then ever. A new generation of consumers is driven by the desire to live as healthily as possible, and the recognition that what we eat and where it comes from plays a vital part in that. With growing concerns about the industrialization of commercial food production, many urbanites are turning to their own backyards.

Growing up in Central Oregon, David Hall & Jane Bowerman were out in the garden at an early age. The brother & sister were often sent out to the garden with a “grocery list” of what to pick for dinner. The idea for Grow sprouted from their other business, Holly Contracting and Design, which focuses on green and sustainable building. As builders, they feel they have more responsibility for the land than just the structure built on it, and that the site itself should be sustainable and productive. Their goal with GROW is to help people transform their traditional landscape into a vibrant backyard homestead.

Eating seasonal foods grown close to home puts us back into touch with the rhythms of nature and the passing seasons. Did you know you can grow as many as 15 pounds of tomatoes from just one container on the back patio? Or that a 4x4 raised bed can produce as much as 80lbs of vegetables in a season? Or that 1 chicken can lay between 200-300 eggs per year? Homegrown eggs and produce are ultra fresh and nutrient rich, but the real payoff is their mouthwatering flavor.