Vegetables and fruits

As Mick Kopetsky digs his shovel into the mound of soil piled along the kitchen-garden path, the smell of good, clean dirt rises along with warm compost steam into the morning air. “Secret recipe,” he smiles, as he picks up a handful of the earthy concoction and lets it sift through his fingers, like the fine crumb of a pastry mix. He tosses a shovelful between a row of crisp ‘Cornetto di Bordeaux’ escarole and red-fringed ‘Regina di Maggio’ lettuce.

Kevin Gillespie stoops in the cool of the evening to gently pull back the brilliant burgundy leaves of red beets, then bares an aha grin as his tattooed arms unearth a key ingredient for a favorite recipe he’s about to prepare.

Serving Up Rare Heirloom Varietals

June 07, 2012
Submitted by admin

As diners with wine glasses in hand stroll through the organic restaurant garden behind Mustards Grill in Yountville, California, they might spot shoots of French fingerlings, Russian banana fingerlings, purple Peruvian fingerlings, German butterball, and Mountain Rose plants. And those are just a few of the heirloom potatoes that they'll get to taste at Mustards Grill and Cindy Pawlcyn's other restaurants, Go Fish and Cindy's Backstreet Kitchen.

Excerpt from the Preface to Edible Estates: Attack on the Front Lawn by Fritz Haeg, 2010

Spring Greens

June 05, 2012
Submitted by admin

A mâche 'Vit' plant grown on the farm at Stone Barns Center for Food & Agriculture, in Pocantico Hills, N.Y.

Also related: Greens Glossary, Going to Seed, and Step-by-Step:From Pot to Plate.

Arbors, Trellises, and the Edible Garden

June 04, 2012
Submitted by admin

Raised beds with handmade tepee trellises in North Yorkshire, England.

To learn more about the different types of structures for climbing plants, read "Tuteurs, Arbors and Trellises." And if you're looking for smaller trellises, check out "Vertical Ascent."

Botanic Notables: A Public Food Forest in Seattle

October 19, 2011
Submitted by admin

Last week, a plum tree was planted in Seattle. Local volunteers planted the tree in an undeveloped field that will soon be dense with lots more trees, on a sloping seven-acre swath of land in the Beacon Hill neighborhood. The forager-friendly garden will be called Beacon Food Forest, and it promises to feed, educate, and connect the community from its verdant perch just two miles from downtown 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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