Vegetables and fruits

Vegetables and fruits

Articles & Photos

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.
An organic kitchen garden in Healdsburg, California, nourishes body, soul and the local community
Responding to its constituents' obsession with local and sustainable food, the Atlanta Botanical Garden transformed a former parking lot into an edible garden with cutting-edge style
Chef Cindy Pawlcyn's heirloom plantings from her Napa Valley organic gardens preserve rare varietals and treat diners
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Excerpt from the Preface to Edible Estates: Attack on the Front Lawn by Fritz Haeg, 2010 (2nd Edition)
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As any kitchen gardener knows, you can't beat a salad made of greens picked the same day. Mike Madison, a California farmer, writes about the ease with which most of us can grow salad greens: "Lettuce breeding is all about color and form. The loose-leaf lettuces in particular have wonderful leaf shapes. Some appear to have been designed by Picasso, others by Matisse."
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Why not lure your vegetable crop up toward the sky this year? Arbors and trellises create visual interest and additional acreage for your plants.
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!
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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. 
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