THE GARDENS

The gardens are the heart of the estate and open for residents to explore. Professionally managed as a potager, or French kitchen garden, the gardens’ stewardship draws on centuries-old practices to combine ornamental beauty with vegetable, fruit, herb, and tea cultivation.

Weekly harvests are shared with guests from June through mid-autumn, often for Thanksgiving. Custom crop plans can be tailored to resident preferences, whether for personal use or in collaboration with personal chefs. Residents frequently arrange garden-to-table meals—from casual lunches under the pergola to evening gatherings at the homes or under the tusk in the barn.

Each garden section has its unique role in the annual crop plan.

The upper garden, shaded by a pergola inspired by early Nantucket architecture, was designed to entertain and produce featuring a counter table for 12 centered around an edible flower garden. Upper garden perimeter plantings focus on short season crops including a variety of greens for salad, select vegetables and both edible and decorative flowers, with some herbs and teas.

The lower, formal garden design reflects the beauty and practicality of a medieval cloistered garden. These gardens were classically protected within surrounding walls. They typically featured a decorative centerpiece and sectioned into four quadrants thought to represent the four rivers of the Garden of Eden or the four elements: earth, air, fire, and water. At One Pochick, fencing and privet hedges define and protect the space from deer and bunnies, while birds, bees, and butterflies visit freely.

The lower garden is primarily used to grow long season crops such as tomatoes, husk cherries, sweet and hot peppers, snap peas, string beans, broccoli, cauliflower, garlic, onions, shallots, brussels sprouts, carrots, fennel and potatoes as well as decorative flowers, seasonal squash, zucchini, watermelon, cantaloupe, and cucumbers.

The herb garden, centered by a stone path accented with gathering thyme, sits just outside the lower garden. It focuses on culinary herbs, scented flora and mint as well as multiple tea plantings. The ornamental bird bath attracts butterflies and a variety of bird species.

Strawberry Hill within the fenced landscape typically yields hundreds of strawberries over several weeks from early June, and an encore in August, rounding out the fourth organically tended garden.

In addition to weekly delivered harvests, residents are encouraged to selectively cut flowers in the gardens to bring seasonal color and fragrance into the residences and to selectively harvest herbs and tea for meals.

There are lights and candles to enjoy in the evening and music through Sonos controlled from the main residence Wi-Fi. The gardens can be reserved for exclusive use by main or guest house residents—ideal for cocktail hours and lunches. 

Our gardeners are typically available to walk through the gardens with you while on site for weekly harvests. More pictures of the gardens and its yields are available in The Gardens section of the picture gallery. Videos of the gardens’ offerings in early June and after Labor Day are directly below.