Tag Archives: Featured

Current and Recent Projects

Punkhorn Farm, Cape Cod Massachusetts (March 2014-Present)

Punkhorn Farm is a

Blackbird Farm Garden Design, Northern California (June-December 2013)

10 Acre Design: Camp Mokuleia, Oahu (2012-Present)

Work History Galleries

Blackbird Farm Garden Design Project, Mendocino County, CA

6 month project from the ground up building a ½ acre educational/food production garden space for a 250 acre farm that teaches urban youth homesteading skills.  Completed my contract December 2013.  I was hired as a consultant to design, facilitate and implement the project.  My objectives beyond implementation were teaching and guiding staff on maintenance and permaculture principles as I passed the project over after contract was completed.


Camp Mokuleia 10 Acre Design, Oahu, HI

Camp Mokuleia sits on the North Shore of Oahu, with the ocean as the front yard and gorgeous mountains climbing behind. In 2011 ten acres had been donated to the Camp to build a sustainable farm and community-building arena.  I visit the Camp once a year to assess progress and define/redefine goals and projects.


Taylor Maid Farm Manager, Sonoma County, CA

108 acre farm in Northern California, designed to host retreats, events and supply local farmer’s market and restaurants with veggies.


Mike’s Homestead 2.5 Acre Garden, Sonoma County, CA

About Dani de Ruyter

Climbing Grand Teton: GTNP
Climbing Grand Teton: GTNP

Born and raised on Cape Cod, MA, then receiving my undergrad in Vermont I enjoyed watching seasons come and go in New England.  My love for nature grew, guiding me deeper into the elements of the mountains.

I moved West into Washington, Montana and Wyoming, digressing my studious career and focusing on ski mountaineering. I studied weather patterns and climate effects primarily to make life/death decisions in the mountains.  Not knowing that this self-taught permaculture technique of PATO (Protracted And Thoughtful Observation) would be a skill I now apply in designing garden spaces. 

After 10 years of striving as a ski bum, I realized I wanted to practice a more sustainable lifestyle. I wanted to find my roots of simplicity and function by growing my own food and sustaining myself while sharing with others.

Homesteading, Seed Saving Kale
Waiting to Seed Save Kale

In 2011, I moved to California and received my PDC (Permaculture Design Certificate) from Occidental Arts and Ecology. I’m currently working towards my Masters in Permaculture Design at Gaia University with my focus on edible food forests as well as traditional gardening utilizing permaculture methods and morals. My passion is designing and creating foraging spaces and microclimates to grow food systems that expand the realm of possibilities for any given climate zone.


I also received my 200 hour yoga teacher certificate in December 2012.  I feel that a strong connection to oneself creates a stronger connection to the earth. By deepening my yoga practice and inviting others in, a collective energy can harbor a comforting space to share knowledge and approach new ideas.

Now, 2016, I’m heading into the 3rd season designing and creating a farm on my land in Cape Cod, MA.  My family and I are dedicated to creating a sustainable homestead using the attributes of a diverse landscape.  We grow annual veggies for our restaurant, 1620 Brewhouse, located in Provincetown, MA.  Beyond supplying a restaurant, we focus on perennial edibles such as raspberries, blueberries, herbs, apples and even hops.  We manage our time with harvests so we can can, dry, preserve, and store all our bounties.  We have bees, and chickens; and someday look forward to stewarding goats.  Together, all these elements have many functions that support each other.

*Permaculture: Ecologically based design methodology for creating regenerative, sustainable human settlement through pattern, process and time.  In other words: Applying patterns from Nature’s example to great a self-sufficient system that benefits all that are involved.

Farm Fresh Recipes

Here are a few of my favorite things to make and eat.