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“The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden”

Q&A: Ivette Soler and ‘The Edible Front Yard’

By Ivette Soler
Timber Press, 2011

Excerpt from LA Times:
Oct 24, 2011

What type of vegetables add curb appeal? Which ones don’t?

It’s funny, I was never one to segregate edibles and ornamentals. I don’t believe in horticultural xenophobia. Living here in Southern California gives us the opportunity to use so many herbs, vegetables and edible flowers almost year-round. One of my favorite vegetables that has more impact than many other garden-variety plants is the artichoke. It has amazingly striking gray-green serrated leaves, the choke itself is super cool, and then if you decide to let it bloom — Bam! — total gorgeousness! Pair it with bronze fennel, and you have an edible combination that will stop traffic. And that is just the tip of the iceberg (lettuce, get it?).

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July 22, 2012   Comments Off on “The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden”

Garden to Table: A school gardening/cooking program in Aukland, New Zealand

School gardens are helping kids learn, but they also need to know how to cook the produce.

By Lauraine Jacobs
The Works
January 31, 2012

Excerpt:

Kiwi kids must learn to cook. If I had my way,or at least the ears of our Prime Minister and his Cabinet, I’d be pushing hard for such a vital life skill to be part of every primary, intermediate and secondary school curriculum.

On a morning visit to East Tamaki Primary School late last year, I arrived in time to see children carrying wicker baskets overflowing with freshly harvested lettuces, carrots, potatoes and kale marching behind a modern Pied Piper of food, chef Sid Sahrawat. They had gathered produce from the school’s garden and were off to join classmates to cook lunch with one of Auckland’s more creative chefs.

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July 22, 2012   Comments Off on Garden to Table: A school gardening/cooking program in Aukland, New Zealand