Located at the historic Cow Girl Barn in Point Reyes, this garden project was designed to connect people with the surrounding landscape, emphasizing native flora and the area’s rich agricultural heritage. The project complements Wild West Ferments’ innovative fermentation facility housed within the building.
The landscape design draws inspiration from the rich botanical heritage of the Coast Miwok people, incorporating a diverse array of edible native plants that have sustained local communities for generations. The garden features traditional food sources such as coffeeberry, huckleberry, currant, California Black Walnut, and Valley Oak – species that have nourished inhabitants of this land for millennia. Small perennials including Miner’s lettuce, Cow Parsnip, and Narrow Leaved Onion add variety to the edible landscape, while medicinal plants such as Horse Mint, Common Yarrow, and Salvias contribute to the garden’s educational value.
Visitors discover this subtle garden after passing through an entrance pavilion that celebrates the story of the Marin Agricultural Land Trust (MALT) and its crucial role in preserving local agricultural heritage. The four stores within the building further strengthen the connection to local agriculture, offering products sourced from Marin County, including Wild West Ferments’ sauerkraut and kimchi made from cabbages grown at the nearby historic Black Mountain Ranch.
The garden creates an immersive dining experience where visitors can enjoy Wild West Ferments’ artisanal products among thoughtfully curated vegetation. Featuring a diverse palette of textures and indigenous greenery, the space is anchored by comfortable seating areas and picnic spaces that encourage visitors to linger and connect with both the food and landscape.
This design seamlessly integrates Point Reyes’ natural heritage with contemporary food culture, creating a space where traditional botanical knowledge meets modern fermentation craft. The garden serves as both an educational platform highlighting indigenous foodways and a welcoming outdoor space for the community to gather and dine.
Size
±0.5 acres
Completed 2024
Scope Schematic Design + Construction Administration
Located at the historic Cow Girl Barn in Point Reyes, this garden project was designed to connect people with the surrounding landscape, emphasizing native flora and the area’s rich agricultural heritage. The project complements Wild West Ferments’ innovative fermentation facility housed within the building.
The landscape design draws inspiration from the rich botanical heritage of the Coast Miwok people, incorporating a diverse array of edible native plants that have sustained local communities for generations. The garden features traditional food sources such as coffeeberry, huckleberry, currant, California Black Walnut, and Valley Oak – species that have nourished inhabitants of this land for millennia. Small perennials including Miner’s lettuce, Cow Parsnip, and Narrow Leaved Onion add variety to the edible landscape, while medicinal plants such as Horse Mint, Common Yarrow, and Salvias contribute to the garden’s educational value.
Visitors discover this subtle garden after passing through an entrance pavilion that celebrates the story of the Marin Agricultural Land Trust (MALT) and its crucial role in preserving local agricultural heritage. The four stores within the building further strengthen the connection to local agriculture, offering products sourced from Marin County, including Wild West Ferments’ sauerkraut and kimchi made from cabbages grown at the nearby historic Black Mountain Ranch.
The garden creates an immersive dining experience where visitors can enjoy Wild West Ferments’ artisanal products among thoughtfully curated vegetation. Featuring a diverse palette of textures and indigenous greenery, the space is anchored by comfortable seating areas and picnic spaces that encourage visitors to linger and connect with both the food and landscape.
This design seamlessly integrates Point Reyes’ natural heritage with contemporary food culture, creating a space where traditional botanical knowledge meets modern fermentation craft. The garden serves as both an educational platform highlighting indigenous foodways and a welcoming outdoor space for the community to gather and dine.
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