'Striped German' tomatoes are one of four varieties in the garden.
Lipsett and Bernstein will be adding a few extra place settings to welcome new friends made since Lipsett walked into Weiss's store. A few years, and a complete design overhaul later, the family finally feels rooted. "Getting to know all these amazing people was a surprising by-product of the process," she says. "We're part of the island now."
In this photo: Linda Lipsett stands amid the more than 50 types of edibles thriving in her 2,700-square-foot kitchen garden.
A Comprehensive Kitchen-Garden Plan
Garden designer Chris Fischer divided Lipsett's 30-by-90-foot plot into three distinct zones—a large central area bookended by two smaller sections—and outfitted each with raised beds that allow better control over the soil quality. To create a feeling of enclosure, he and Lipsett filled most of the beds along the perimeter with climbers, such as watermelon, squash, and tomatoes.
Interior beds hold low-lying edibles, including lettuces, onions, and potatoes. For the most part, like crops are grouped, with a couple of exceptions: Parsley lives among asparagus so that the vegetable's ferns, which grow throughout the summer, can shade the delicate herb. And tomatoes are underplanted with basil to make harvesting the classic combo a breeze.
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