Let’s talk about utilizing our yards and landscapes – not for shrubs, bulbs and lawn, but as beautiful palettes of edible growing space for fruits and vegetables, herbs and berries – even in suburban yards and gardens.
Rosalind Creasy is the original Edible Landscaper – she literally wrote the book on the subject – and has been teaching others to grow food in the front yard, beautifully, for 30 years. Today, Rosalind continues to share her knowledge of gardening and cooking by writing, lecturing nationwide, appearing on television and radio shows, and working as a consultant to restaurants, growers, and seed companies.
Not sure where to get started? Ros says to start small, so you don’t get overwhelmed and discouraged. Find a spot where you have a few sun-loving shrubs and flowers, and replace them with herbs and strawberries. By growing edibles beautifully in the front yard, your bounty is there to share and discuss with the neighbors as children come pick strawberries and visit the chickens.
Graham Kerr – yes, the Galloping Gourmet (now the Galloping Gardener) – tells us about his first year of growing his own food, discovering this passion for gardening later in life and making a wholehearted switch to healthier cooking and eating.
By growing edibles visibly and not hidden in the back yard, it invites sharing and conversation with neighbors and may even inspire them to consider doing the same. Chef Nathan joins Graham Kerr in the greenhouse kitchen for an omelet cooked right in the garden with fresh chick peas.
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