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Edwards Lifesciences

Commercial Project

Project Summary

This culinary garden at the Edwards Lifesciences campus in Irvine is centrally located and easily visible from the café kitchen, which receives fresh weekly harvests. It enhances the employees’ connection to the beautiful campus landscape and underscores Edwards’ commitment to sustainable design and wellness. Herbs, flowers, and vegetables from the garden feature in café dishes like braised eggplant with tofu. Farmscape provided design consultation on sun exposure, irrigation, and soil formulation to optimize growth. Despite its modest size, the garden produces hundreds of pounds of produce annually, with crop selections tailored by the culinary team to highlight seasonal offerings.

SERVICES PROVIDED

Design Consultation
Maintenance

Location Details

LOCATIONIRVINE
PROJECT AREA1,750 SQ FT
SUNSET ZONEZONE 22
CHILL HOURS126 HOURS
WINTER SUN4 HRS/DAY
SUMMER SUN12 HRS/DAY
ANNUAL RAINFALL13 INCHES

Project Goals

  • Commitment to employee health and well-being by providing fresh produce for the cafeteria
  • Consistent with sustainable landscaping practices across the campus
  • Focal point at the center of the campus, with signage for employees to learn about what’s being grown on-site each season
The garden is centrally located with other employee amenities like pickleball and basketball courts, outdoor seating, and the main campus cafe
The garden is centrally located with other employee amenities like pickleball and basketball courts, outdoor seating, and the main campus caféca
Summer harvest of lunchbox peppers
Edwards Lifesciences
Designed for dramatic lighting at different times of the year
After dark, the custom steel beds are uplit to highlight the seasonal beauty of the garden
After dark, the custom steel beds are uplit to highlight the seasonal beauty of the garden
Bachelor’s Button flowers bring in pollinators and make a colorful garnish for pastries and desserts
Flowers attract pollinators and adorn pastries and cakes at the café
Carrot Harvest
Root crops, like colorful carrots, provide a successive harvest throughout our California winters

“Now that the garden is in full swing, it’s a joy to plan menus around the upcoming harvests.

Every Friday in our cafe, we have a garden vegetable pizza. This week we utilized the green beans, grilled fairytale eggplant, a few sweeter peppers from the garden, basil, oregano, and finished with the rainbow bachelor buttons. I also braised some pork belly with the garden lavender for next week’s crisp pork belly at the tapas station.  

Next week we have the fairytale eggplant showcased as a side at our harvest table station where we are going to slice them in half lengthwise, toss lightly in olive oil, and char in the pizza oven. The basil is now a staple for our pizza, pasta, and tapas stations. We even have a basil balsamic at our salad bar. We have an al pastor pizza on Thursday with fire roasted jalapenos from the garden. The garlic chives will be stir fried with the bulgogi pork on Monday as well.”

— Jon Sodini | Senior Executive Chef | Edwards Lifesciences

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