Laurel and Darin Podulke-Smith 'decorate' their garden with edible, sustainable permaculture

Food, flowers and generosity: The Rochester couple turns their outdoor space into a hub of abundance.

Rochester, MN. Post Bulletin. by Jeanette Caban

August 14, 2025 at 6:15 AM

Earlier this year, readers were invited inside the 1905 foursquare home of Laurel Podulke-Smith and her husband, Darin. Together they created a space shaped by their personal passions and commitment to community.

Now, attention turns to the outdoors, where their backyard has evolved into a flourishing urban farmstead. What began with a few pots of cherry tomatoes has grown into a network of raised garden beds, arbors and trellises, complemented by a greenhouse, chicken habitat, outdoor pizza oven and welcoming patio spaces.

Rooted in permaculture principles, the couple’s approach blends productivity and sustainability, with every season bringing not only a plethora of fresh produce, but also opportunities to share which sends hundreds of seedlings into the hands of friends, neighbors and fellow gardeners.

What inspired the initial design of your garden, and how has it evolved over time?

Our garden was initially inspired by a desire to grow the food we like to eat. We started with cherry tomatoes in pots, expanded to raised garden beds, and now grow dozens of varieties of herbs, vegetables and flowers. Over the years Darin has built numerous arbors, trellises and support structures for climbing, vining and sprawling plants. He has also built protective fences around the raised garden beds, because without them the squirrels would dig up seemingly every seed and plant we put in the ground. The garden has evolved into a little urban farmstead — boasting six raised garden beds, a greenhouse, an outdoor wood-fired pizza oven, woodshed, compost bins, chicken habitat, covered pergolas, patio and outdoor living space.

Which plants have been your most rewarding to grow?

It is incredibly satisfying to save seeds from the fall harvest, start plants in the early spring, transplant in late spring, tend to the garden all summer and enjoy the garden’s bounty of vine ripened tomatoes, hot and bell peppers, cucumbers, beans, peas, squash, herbs, kale, collard greens, chard and so much more. Many summer suppers involve simply walking into the garden and picking what’s ready to eat.

In what ways do you incorporate sustainability into your homesteading practices?

Sustainability is the guiding principle of our homestead and built into all our gardening practices. We aim to let nothing go to waste — focusing on permaculture principles and circular design. Our little flock of backyard chickens, for instance, is a big part of what allows us to garden sustainably. Chickens are natural insect and pest control because they eat the bugs, slugs, and snails that might otherwise wreak havoc on our plants and vegetables. Chickens are also omnivores and are eager to eat much of the food waste we generate in the kitchen. What the chickens aren’t interested in goes into the compost bin. Our food waste is largely the peels, cores, stems, seeds, and inedible parts of the produce we grow or buy. Our well-fed chickens are healthy and productive little layers (there are a lot of omelets, quiche, and egg dishes in our home) and the eggshells make excellent compost. We use the compost to plant and fertilize vegetables year to year. We also save seeds every year — one season’s produce becomes next year’s seeds. So, it all comes full circle.

Have you explored onsite food preservation (freezing, pickling, canning)?

One of the primary reasons we started vegetable gardening was to be able to preserve food for the long Minnesota winters. Toward this end I freeze, ferment, pickle, can and dry a plentitude of foods throughout the summer and fall. Cooking with preserved summer vegetables during the wintertime is like a burst of sunshine (a true mood booster!) during our shortest days and coldest months.

Do you trade or share anything with others in the community?

Every May we host a plant give-away in our driveway. We start between 1,000-2,000 plants every spring in the greenhouse, with the intention of giving most of them away to friends, family and neighbors. It’s our way of showing our love to the community, encouraging vegetable gardening and contributing to the health of the community by putting more fresh vegetables in the world.

Any tips or advice for others looking to have more “unconventional” outdoor spaces?

My best advice for anyone starting or already growing a vegetable garden is mulch, mulch, mulch. Soil does not like to be exposed to the elements. It is "mulch happier" when covered. We use a combination of straw, wood shavings, wood chips, twigs and leaves, pine needles and even coarse saw dust to cover the soil and insulate plants. Mulch helps to fertilize the soil, suppress weeds, control soil-borne diseases, retain moisture and maintain stable soil temperatures. Mulching recreates a “forest floor” in the garden, which I think looks especially beautiful.

Do you know someone with a fantastic, fun or funky home? Send nominations to  life@postbulletin.com with "Home Style" in the subject line.