Johnna and Jimmy Livingston are grateful for the good life they're living together on 20 acres 35 miles north of Charleston in the middle of national forest land. It's a life in which they appreciate the odd twists of fate and shapes of vegetables, a life shaped by the imperfection of ill health overcome through a change of livelihood. This philosophy of finding beauty magnified and made whole by its flaws is at the root of their farm's name, Wabi Sabi, and the spirit of its operation. Thanks in part to the Carolina Farm Stewardship Program, which helps small farmers develop responsible and economically sustainable methods, they had a successful first year, bringing their produce to market in Summerville, Moncks Corner, and Mt. Pleasant. Jimmy is amazed by the thousands of pounds of squash they pulled from their fields and the deep sweetness of the cantaloupes folks carried away by the armful. He's also thankful for his health, which has improved tremendously since he left his lucrative T-shirt printing business for the company of his wife and children in the fresh air and fields. They use a no-spray farming method, which makes it safe to eat produce and strawberries from the four acres they cultivate. This spring, sign up for their first CSA, featuring vegetables like squash and, for the first time, strawberries. Visit their Facebook page to join. At market, Wabi Sabi will also have clams that they grow at the Cape Romain National Wildlife Refuge in McClellanville, a business learned from Jimmy's father Bill who started Livingston's Bulls Bay Seafood.