Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.
Victorian horticulturalists were quite interested in scrapbooking and gardening and their two interests were combined in the ephemera of seed company trading cards, some of which can still be found (and collected) today. With funny illustrations and silly advertising mottoes, these seed company trading cards are a peek into the gardens of the past.
Our columnist Kevin Lee Jacobs shows us how to build a raised bed garden and explains why it's easy to grow vegetables, flowers, and herbs in these convenient elevated beds.
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."
W. Atlee Burpee & Co. launches I Can Grow, a national program to support a new, popular interest in home vegetable gardening among younger and novice gardeners.
Even city gardeners are hungry for the taste of homegrown fruits, veggies and herbs. Thankfully anyone can have pick-able produce at their fingertips, even if all they have is a rooftop space, a balcony, a small backyard plot or a patio.
