Growing your own vegetables in your garden doesn’t mean you have to sacrifice design. Author Niki Jabbour explores how to grow an edible garden without sacrificing garden aesthetics in her new book Groundbreaking Food Gardens.
As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
The first trees were just planted in Beacon Food Forest, a forager-friendly garden in Seattle. With a projected seven acres of fruits, nuts, and vegetables, it will be the nation's largest public edible landscape.