Dilworth Kitchen Garden

At just five years old, James Funderburk helped dig rocks out of his family’s two acre garden plot on the rural outskirts of Eden, NC. “Everyone in my family would walk through the garden together pulling rocks from the newly tilled soil. My parents, grandparents, cousins…we’d all be out there tossing rocks into a huge pile,” James explains. “Even at that age, I appreciated the quality produce from our garden.  I’d take a salt shaker to the garden, and eat tomatoes like they were apples.”

Jim Hock’s gardening experience began with his grandmother, who was an avid organic gardener and president of the Charlotte Gardening club in the 1950’s. “Even back then, during the heyday of chemical fertilizers, she used compost extensively in her garden,” explains Jim.

“James and I are both vegan and regularly buy organic produce at the Atherton Market. We choose organic because we’re uncomfortable with all the chemicals used to grow ‘conventional’ produce.”

“Growing our own organic produce at home was the next logical step for us.”  

For the most part, James and Jim’s Dilworth home gets more shade than sun. Luckily the one ideal place for a raised bed garden was also mere feet away from the kitchen. “It took some persuading, but Jim finally came around to trading some patio space for an organic garden!” laughs James.

Large slate pieces made way for a new 3’x12’ Kitchen Garden style raised bed.  The patio side of the bed was reinforced with cedar 4”x4” posts so that it can double as a sturdy bench for guests.

Leafy greens like kale and chard dominate the bed. “I have type II diabetes,” explains James.“ The fresh produce from our garden isn’t just a novelty for me, it’s an important part of my lifestyle.”

“We’re really looking forward to growing tomatoes this Spring”, Jim offers, contemplating the best place in the bed to put a cherry tomato plant.

 “And Shiitake and oyster mushrooms this Fall!” smiles James.