Rosalind Creasy is a garden and food writer, photographer, and landscape designer with a passion for beautiful vegetables and ecologically sensitive gardening.
She began her career in horticulture in the 1970s as a landscape designer and restaurant consultant. By 1982 she had published her first book, The Complete Book of Edible Landscaping, which won the Garden Writers Association’s Quill and Trowel award, was chosen as a Book of the Month selection, and hailed by The Wall Street Journal as the best garden book of 1982. Considered a classic, it coined the term “Edible Landscaping,” now a part of the American vocabulary.
Her Cooking From the Garden, published in 1988, won the Award of Excellence from the Garden Writers of America, and introduced the American public to a vast new palette of vegetables including the then unknown: heirloom tomatoes and melons, mesclun salad greens, and the blue potatoes and corn we now take for granted.
Today, Rosalind continues to share her knowledge of gardening and cooking by writing, lecturing nationwide, appearing on television and radio shows, and working as a consultant to restaurants, growers, and seed companies. Besides her books, she has been published in countless national magazines, written a regular column for the food page of the Los Angeles Times, a garden feature for Garden Design magazine, a regular column for Gardening How-To magazine, and for years was a contributing editor for Country Living Gardener magazine. Her photographs appear frequently in numerous magazines, calendars, and books.
Rosalind’s recent publications include the ten book Edible Gardening series filled with beautiful photographs and recipes. The series was awarded a Quill and Trowel Award from the Garden Writers in 2001. Her latest book is a complete update of The Complete Book of Edible Landscaping, now called Edible Landscaping (2010). Recently, Rosalind was awarded a 2011 American Horticulture Society Book Award for Edible Landscaping. She resides in Northern California.
Edible Landscaping – The New American Garden
One of today’s gardening buzzwords is sustainable. You’d be hard put to find a more sustainable landscape style than an organically grown edible garden. Rosalind Creasy, pioneer in the field of edible landscaping, award-winning professional photographer, and author of the Complete Book of Edible Landscaping, will give a mouth-watering slide presentation. Among the topics she will cover are an A to Z of her recommended beautiful edible plants for home gardens, an overview of the wide variety of edible landscapes, as well as the principles of landscape design particular to edibles.
Edible Theme Gardens
For years, vegetable gardens were planted in straight rows and filled with American standards like corn, tomatoes, and lettuce. Today, while we still thoroughly enjoy these classics, we have opened the borders of our gardens and now feast from the world’s table. Join Rosalind as we share her slide presentation featuring edible gardens with many themes. From a garden filled with Italian specialties, to a spring salad garden, on to a garden filled with a rainbow of colorful vegetables to attract children, these gardens are enjoyed from the ground up. Then follow her into the kitchen to see creative ways to cook from this new American garden.
Growing an Heirloom Garden: Vegetables and Flowers
Our ancestors grew large meaty tomatoes, beets the size of volleyballs, and sweet peas so fragrant they could perfume a room. Many of those old varieties are now lost, but there is still an exciting array of old-fashion edibles and flowers we can still grow and enjoy today. Join photographer and author, Rosalind Creasy for a slide lecture on how to both select, grow, and cook with heirloom vegetables; as well as how to find great heirloom varieties of flowers like love-lies-bleeding, love-in-a-puff, old roses, and those very fragrant sweet peas.
The Edible Flower Garden
Both beauty and delicious eating can be found in the edible flower garden. Join Rosalind for her inspiring illustrated lecture as she shares her luscious photos of edible flowers such as roses, calendulas, and violets in the garden and in creative dishes. We will also see how the chefs in America’s finest restaurants explore this new cuisine and share their recipes.