Lew Edmister: An Herb’n Gardener

Driving down 17^th Street in Kansas City, it’s easy to pass by Lew Edmister’s urban garden.  Surrounded by an

Lew Edmister

unassuming, white picket fence, the garden melts into the urban landscape of brick buildings and residential homes. Yet it is on this modest piece of land that Edmister grows a bountiful array of vegetables, herbs, and flowers.  Appropriately and cleverly known as Herb’n Gardener, Edmister’s garden is the epitome of the urban farmer spirit.

It is hard to imagine that this garden, now teeming with crisp salad greens and sprightly herbs, was once a construction dump.  That is, until Edmister saw its true potential, “It just seemed like the thing to do, seemed right.  And it is.  It was a good thing to do.  I was able to take a piece of unused urban land, turn it into something that’s not just pretty, but extremely productive.”  Now eight years later, Edmister continues to cultivate this land, taking care to utilize organic practices in order to preserve the quality of both soil and crop.  Though the garden is not organically certified, Edmister’s dedication to farm organically is evident.  No pesticides or synthetic fertilizers are used on any of his crops.  Rather, a mountain of compost lies tucked away in the corner of the garden, waiting to fertilize the rows of produce naturally and organically.  “I grew up in an era when farmers used atrocious chemicals because no one knew any better,” Edmister explains, “I always figured things that will burn you, burn your skin, or smell absolutely horrid, that can’t be good for anything.”

fresh, local, and organic

The organic quality of Edmister’s crops is one of many reasons that community members are attracted to buying locally from Herb’n Gardener.  Many members of his CSA, or community-supported agriculture, enjoy the convenience of purchasing a share at the beginning of the season for a weekly supply of fresh vegetables from May until October.  Furthermore, CSA members value knowing where their food comes from and how it was grown-knowledge that gives them a peace of mind nearly unattainable in a supermarket setting.  Yet the appreciation isn’t one-sided.  Edmister gratefully explains, “They know that they’re helping someone or an activity that is a part of their whole culture.  And if they support it, they’re helping build that culture,” and he modestly adds, “It’s not because I grow the biggest tomato or anything like that.”

Standing amidst Edmister’s garden, one finally understands how it is not the size of the tomato that matters, but the quality.  A light wind blows through rows of bright green leaves poking their heads from organically fertilized soil.  Pots of long, stringy garlic hairs line the fence, an example of Edmister taking advantage of every inch of this space for growing.  The presence of garlic in the air is pungently delicious, a smell missing from the aisles of

Edmister uses all available space: growing garlic on the fence

grocery stores.  Amongst the rows of growing crops stand tall metal sculptures which are homemade gifts from family members and friends, made from materials recycled from the urban surroundings.  The garden is a sensory experience, a melding of organic and industrial, a marriage of the urban and the garden with Edmister at the core.

This year, Edmister is expanding to serve the Bad Seed Farmer’s Market on Friday nights as well as beginning his own market in the courtyard across the street from his garden.  Geared toward serving his own community, Edmister’s courtyard market demonstrates his desire to give back as a provider of fresh food as well as a source of food knowledge.  Edmister is not just a farmer, but a teacher.  A handful of workers, including his daughter Kelly, come to the garden each week to provide Herb’n Gardener with extra hands to plant and minds to teach.  The importance and accessibility of learning how to farm is what Edmister emphasizes above all else: “It’s not just me who can do it, but you can do it too.  Anyone can do it.  It doesn’t take a computer, it doesn’t take a bunch of degrees.  It takes common sense, a little willingness to work, to get out there and do it.”

Janie Chen