Search

An excerpt from the book "The Complete Book of Edible Landscaping," by Rosalind Creasy is presented.

Creasy, Rosalind. Rosalind Creasy's Recipes from the Garden. Tuttle. Apr. 2008. c.224p. photogs. index. ISBN 978-0-8048-3768-2. $34.95. COOKERY Creasy's Complete Book of Edible Landscaping, originally published in 1982, is a [...]

Narrates how the author converted her front yard to a garden of edible plants. Vegetables selected based on culinary value and visual interest; Color scheme; Changing arrangements of vegetables, herbs and flowers. INSET: Golden tomato tart..

Rosalind Creasy's Recipes from the Garden Rosalind Creasy, author/photographer Tuttle Publishing www.tuttlepublishing.com 9780804854948 $9.99 pb 208 pages https://www.amazon.com/Rosalind-Creasys-Recipes-Garden-Landscaping/dp/0804837686 From the author of 'The Complete Book of Edible Landscaping' comes the [...]

The article features gardener Rosalind Creasy and cites her passion for edible gardening in the U.S. In the 1970s, Creasy decided to transform her lawn into a garden filled with edible plants including tomatoes, eggplants, and lemon. Information on the book "Cooking From the Garden" by Creasy is also offered.

Rosalind Creasy groans that foundation plantings are the straightjacket of American gardening. He adds that "this configuration of shrubs, meant to soften the tall foundations on 19th-century houses, has made home landscapes look as if they were served up by a franchise. Foundation plantings are not only overused, but they stifle our involvement with the garden." So it has been advised to replace the overly formal arborvitae, yews and junipers with a series of distinct gardens around the home. Robert McDuffie points out that there may still be good reasons for them, though he agrees that foundation plantings are obsolete. He advice that instead of a few polite shrubs around the house, build the foundation of an entire garden from a collection of interesting alternatives. INSET: Landscape Reading..

Plant breeders, seed companies, professional farmers and veteran gardeners possess specialized knowledge that would gready benefit the average home gardener. I've spent countless hours working with such specialists during my [...]

In the 1970s, when I was a budding landscape designer, I attended the garden opening of one of my clients. As I walked around anonymously, wine glass in hand, I [...]

I have been exploring edible landscaping options for more than 40 years, and the concept still strikes a deep chord with me. Americans cover millions of acres of valuable agricultural [...]

In 2007, I began to get lots of questions about growing food to help save money. Then, while working on my new book, Edible Landscaping, I had an aha! moment. [...]

Poppies! Even the word makes me smile. These silky beauties "pop" up around my garden every spring and I have to guess which are which. Over a span of 20 […]

Boston bred and traditional, I long considered daffodils and tulips the definitive spring flowers. But decades of Northern California gardening have modified my opinion. Primroses now count among my favorites, […]

ON MANY OCCASIONS, PEOPLE have told me they are envious o what I do for a living. I don't blame them. In pursuit of information for my books and restaurant […]

PHOOEY! WAS MY REACTION To I the first tomato I grew in California. It was misshapen, mealy and tasteless! After all, I was in the Golden State -- home of [...]

In the novel Jitterbug Perfume, beet pollen is the ingredient that adds depth and mystery to a famous, fragrance. When the author revealed this secret, I ran outside to smell [...]

EVERY SPRING I REMEMBER MY father's exasperation when he cut into the red seed potates he had just ordered. Each year it was the same disappointment. Instead of his dreamed-of […]

Some tips for growing vegetables and corresponding suggested recipes are given. Basically, vegetables are grown in soft soil filled with organic matter and free of stones and weeds. The latest trend in vegetable gardening is growing salad mixes.

The article presents an interview with edible landscaping trailblazer Rosalind Creasy. Creasy is the author of the award-winning book "The Complete Book of Edible Landscaping." She has written 17 books on edible landscaping and inspired gardeners worldwide. She says pink chard and pink petunias make a good combination of edibles and flowers. She advises gardeners that the easiest way to start mixing edibles with ornamental plant is to grow them together in wine barrels.

9781578051540 Edible landscaping, 2d ed. Creasy, Rosalind. Sierra Club Books 2010 409 pages $39.95 Paperback SB475 Gardeners interested in landscaping with edibles will enjoy this beautiful update to the popular [...]

Edible Landscaping, new edition Rosalind Creasy Sierra Club Books 85 Second St., San Francisco CA 94105 9781578051540, $39.95, www.sierraclubbooks.org EDIBLE LANDSCAPING; NOW YOU CAN HAVE YOUR GORGEOUS GARDEN AND EAT [...]

Recipes from the Garden Rosalind Creasy Tuttle Publishing 364 Innovation Dr, N. Clarendon VT 05859-0436 0804837686, $34.95 www.tuttlepublishing.com Eating seasonally and locally is what RECIPES FROM THE GARDEN is all [...]

The article presents remarks from the 2011 Book Award Committee members on the book "Edible Landscaping," by Rosalind Creasy, one of the award recipients.

garlic basics life cycle: perennial bulb height and spread: 18 inches by 6 inches site: full sun soil: average to rich moisture: should not dry out containers: yes pests/diseases: none […]

Gives advice on growing, eating and cooking with edible flowers. Rosalind Creasy, author of `Cooking From the Garden,' discusses potential dangers; Found dangerous errors in other people's sources.

Profiles Rosalind Creasy, champion of the edible, organic landscape. Arrival in northern California in 1967; Efforts to protect the earth's resources from the misguided and the greedy; Books written by Creasy; Family relationships; Creasy as spokeswoman for environmental causes.

LOS ALTOS, CALIFORNIA|One look at Rosalind Creasy's garden, and you know the garden designer and cookbook author will never go hungry. Nearly 60 kinds of fruit, vegetables, and herbs fill [...]

KITCHEN GARDEN page 93 Roasted Parsnips Roasted parsnips have an honored place in British cooking, where they are a traditional part of holiday meals. One of America's premier chefs, John […]

When cooking with blackeyed peas (see Kitchen Garden on page 34), it helps to remember that two pounds of fresh blackeyed peas in the pod yield about one pound, or […]

The idea of using flowers in recipes is far from new. Jeri Woodhouse, owner of Edible Petals, an organic flower, herb, and vegetable farm and wholesale company in Orient, N.Y, [...]

kitchen garden by Rosalind Creasy and Carole Saville spiced whole-grain mustard Yellow and brown mustard seeds, along with fragrant cinnamon, nutmeg, and cloves, are a perfect accompaniment for sausage and […]