GURODesign Gardens

09/09/2026

This is what working from home looks like on a day like today. ☀️

09/08/2026

Open-faced tomato sandwich with burrata, Caesar aioli, pesto, balsamic glaze, capers, and fresh herbs. 🍅🌿

The tomatoes and herbs are from the garden, and the Caesar aioli was made completely from scratch.

The perfect brunch to kick off San Francisco’s “summer.” ☀️😋 Nothing says summer quite like a garden tomato piled onto good bread.

09/07/2026

Today’s allium harvest, before & after clean up! 🧅🌱

I pulled all of my Tokyo green onions because I felt like I was cutting off more onion rust (those little orange spots) than I was harvesting green onion. 😂 I’m going to try Evergreen Hardy White next and see if I have better luck with rust.

I’ve also been harvesting my Sierra Blanca onions as their stems flop over. This is a sign that the bulbs are reaching maturity and beginning to shut down their growth, which is when they’re ready to be harvested and cured.

Surprisingly, one of my onions sent up a flower stalk. This doesn’t usually happen with onions grown from seed, but once an onion bolts, the bulb won’t store as well, so we’ll use that one first rather than trying to cure it.

And now I have open spots for new plants! 🤓🌱

08/23/2026

Kale! From garden harvest to kale chips in a single day. 🥬😋

I’ve used the same Jacques Pépin technique for over a decade: lightly coat the kale with olive oil (I like to rub it in to make sure every leaf is covered), then bake at 250°F for 20 minutes on a cooling rack set inside a baking sheet.

Simple, crispy, and a great way to turn a garden harvest into a snack. 🌿✨

08/14/2026

First onion harvest of the season! 🧅🌱 And my daughter got to pull the first one!

Last season, I grew white onions from sets (small, immature onion bulbs). Several bolted, so I had to use them right away. This season, I decided to try growing onions from seed instead.

I started these Sierra Blanca onions in February, and I’m harvesting the first wave now. They take a few months to mature, but they’ve been surprisingly easy to grow. I chose Sierra Blanca because it’s a short-day variety that does well in mild-winter climates like San Francisco.

I’ll definitely be growing them from seed again next season. Clients, family, and friends: let me know if you’d like to grow some in your garden, and I’ll start extra seeds for you too! 🧅🌱

08/14/2026

08/05/2026

Today’s harvest was super fragrant and included edible flowers and herbs like red shiso, Mexican oregano, Italian parsley, cilantro, and rosemary. 🌿🌸

Every harvest is a little different, and I love seeing what the garden decides to put on the menu. 😊

08/04/2026

Packed up for a new kitchen planter installation in Bernal Heights! 🌿

I always bring more plants than I think I’ll need. Not everything will make the final cut, but having options is part of the design process. 😇

08/01/2026

SF-Born Seed Kit 🌱

Like Aidan, all the seeds in these kits were born in San Francisco, with many harvested right here in this garden. We hope they find a happy home in yours!

This tiny but mighty seed kit includes:

🌺 Nasturtium – An edible flower with peppery leaves and blooms that also serves as an excellent aphid trap crop.

🪻Borage – A pollinator magnet with blue or white edible flowers that taste like cucumber.

🌼 Marigold – A classic companion plant, especially beloved for growing alongside tomatoes.

Gardens have a wonderful way of sharing themselves. We hope these seeds grow into beautiful plants, feed pollinators, and perhaps inspire you to save and share seeds of your own. Happy growing! 🌿

07/18/2026

Tonight’s pizza toppings from the garden: basil, chives, and our very first jalapeño! 🌶️🍕

There’s something extra satisfying about stepping outside to harvest the finishing touches for dinner. 🌿