Edible Landscaping with Rosalind Creasy bio picture
  • Rosalind Creasy – Edible Landscaping

    Gardening can be easy, healthy, inexpensive, and best of all, in can be done just about anywhere. As far back as 1970, Rosalind Creasy was a pioneer in the field of Edible Landscaping.Her work has since revolutionized the way that many of us think about gardening. Cooking from the garden, eating organic, and eating fresh are all possible and not as hard as you might think.

    In this website, you can see some of Rosalind's best tips on making the most of your home garden, along with various recipes and advice. 

    Rosalind's new book, Edible Landscaping, was published in November of 2010 and is now in its third printing.

Announcing the upcoming publication of my latest book – Edible Landscaping!

Cover to the new book - Edible Landscaping

Cover of the new book

After 5 and a half years of research, which included travels to 49 states, visits to countless restaurant, home,  and botanical gardens,   photography, and writing — the photos have been submitted, the manuscript is finished and now we’re just cleaning up the last details.  The official publication date is November 1, 2010. I know it’s really going to happen because the book is already available for pre-order on Amazon!  Edible Landscaping is a total revision of my 1982 book, perhaps prematurely titled, The Complete Book of Edible Landscaping.  It includes 300 color photos and updated organic growing information.

My lecture schedule for next Spring is starting to take shape and it starts where it should…at EcoFarm, the annual organic farming conference where I spoke 25 years ago on the same subject of Edible Landscaping.  I’m excited to still be a part of this edible revolution.  Keep checking the website as I will be updating my speaking calendar in a few weeks.

November 6, 2009 - 3:11 am

Chiot's Run - I can’t wait to read it!!! I’m a huge fan of edible garden books with lots of photos, and 300 sounds like a great number to me!

November 9, 2009 - 8:36 pm

Carol Venolia - Congratulations! What a great milestone. I can hardly wait to relish the finished book.

November 16, 2009 - 4:37 am

Rosalind Bell - i have a strawbale garden…it’s my front yard. i’m learning and loving every minute of my new garden life. nice to meet you, rosalind c. love and peace, rosalind b.

January 15, 2010 - 4:15 pm

Marianne - I saw you speak at the FNGLA show in Orlando, Florida. I loved your presentation. I bought your first book. I can’t wait for your updated new edition.

January 22, 2010 - 3:53 pm

Kylee from Our Little Acre - Rosalind, I would love to review your upcoming book on my garden book review site – “Gardening by the Book” at http://www.gardeningbythebook.com. If you’re interested, please contact me using the “Contact Me” link located at the upper right of the site. Thank you!

January 25, 2010 - 8:30 pm

Nell Wade - Saw you at EcoFarm, loved every minute of it and am now very jazzed to start Edible Landscaping on my new property on 3 acres in the Central Coast. Have already landscaped with edibles at my two previous homes and am a firm believer in it. Blueberries, not Indian Hawthorne; parsley, not annual borders; peppers sprinkled about. Thank you for bringing this message to mainstream America. You’re amazing and my garden hero!
Nell in San Luis Obispo

January 31, 2010 - 4:15 pm

Fan - Great! I bought your book (used) last year and was excited to see on Amazon that a new book was coming out in 2010. Can’t wait to see the new material.

February 1, 2010 - 4:51 pm

David Lawrence - I loved your 1982 book! I hope your 2010 update is not quite so California-centric: along with the spread of the internet has come the spread in the growing of many edibles. For example, there are now about 100,000 olive trees in Oregon, where in 1982 there were none. Since my 1982 edition has been used so much it is in tatters with some pages now missing, I am sure your new edition will provide years more enjoyment!

March 23, 2010 - 1:56 am

Leigh from Larrapin Garden - I can’t wait to have this book! I’ve been working on making my landscape delicious (larrapin!) for four years now. What a joy and how incredibly rewarding. Bravo for finishing it. Bravo for helping start a new way of thinking about yards.

March 31, 2010 - 6:28 pm

Jodymain@gmail.com - Hi Ros – Nancy just sent this to me – Congrats! The cover is absolutely beautiful!!!!
Can’t wait to see – love you so, Jody

May 21, 2010 - 6:09 pm

Renee Andre - I saw an article about your book in “Body and Soul” magazine and look forward to purchasing it in November. Will it have a spiral binding so it will be easy to lay open?

Holidays With your Edible Landscape – Halloween Fun

Crocodile with Hubbard squash and gourd eyes

Crocodile with Hubbard squash and gourd eyes

Winter squashes are nutritional powerhouses that are not only luscious and sweet; in the kitchen they are extremely versatile. Over the years I have studied this vegetable and cooked dozens of different types. Today, I would say, my favorites are the sweet butternut, I find it the easiest to peel and the cubes are great for roasting; Kabocha (Japanese chestnut squashes) that have such dense flesh and meatiness that are perfect for baking and pureeing; and, I love the acorn types for their rich mellow flavor that pairs so well with all type of nuts and brown sugar.

Today, winter squashes are enjoyed in most parts of the world. In Mexico, where they are native, winter squashes are made into a puree and baked inside empanadas, and the seeds are roasted and salted or added to candies, even ground into their famous mole sauces. Italians add winter squash cubes to risotto and soups, and they mashed and seasoned the pulp with herbs and spices to fill raviolis. In gay Paris they use the heirloom pumpkin Rouge Vif d’Etampes to bake a rich leek and cheese soup and create a rich gratin by layering the squash and baking it with cream and hazelnuts.

In this country, for centuries the Native Americans have roasted whole squash in the coals or added the cubes to stews along with venison or turkey and flavored them with chilies. The colonists grew and cooked winter squash as well. They mashed the flesh and sweetened the pulp with sugar or molasses and made them into pies and puddings, which were served as a side dish to the meal with other vegetables and starches. Not until the twentieth century were pies and puddings accepted as dessert items. Who knew?

Enjoy winter squash for the next four or five months, then next spring, after all threat of frost is over, choose your favorite varieties and plant them in great soil and in full sun. I’ll post photos of how to include these exciting plants in your landscape and give you some growing hints.

004

Neighborhood kids harvesting pumkins from my garden

006

Harvest of pumpkins at Tra Vigna Restaurant in Napa

0604063_004_

White pumpkin jester "jack-o-lantern" with chilis

Winter Squash Recipes

CT176--winter-squash-

Baked Winter Squash with Maple Nut/Seed Butter

A wonderful compliment to squash is a nut or seed butter. The rich flavors seem meant for each other. You can make your own nut or seed butter, or many types are available in natural foods and specialty stores.

Basic baking directions are given below; the time will vary and the number of people served will depend on the size and variety of squash.

  • 2 acorn or other small squash (about 1 1/4 pound each), or 1 medium squash (about 2 1/2 pounds)
  • 3 tablespoons each dairy butter, nut or seed butter, and maple syrup

Place squash on a baking pan and bake at 350 F. for 3/4 to 1 1/2 hours, until soft. You may want to turn the squash a couple of times for more even cooking. Cut in half and remove seeds, (save to wash and toast for snacks if you like), and strings; if using 1 squash, cut again to make 4 servings. Put back on baking pan cut sides up. In a small saucepan, melt dairy butter, add nut or seed butter and syrup, and stir to mix. Spoon mixture into squash cavities and coat surfaces. Return to oven for about 10 minutes to heat through before serving. Serves 4

Classic Home-Grown Pumpkin Pie

Some pumpkins do not make good pies. Select a pumpkin bred for pies, not a Jack-o-lantern type. If you can’t find a good pie pumpkin use a Butternut squash, they make great “pumpkin” pies.

  • 1 3/4 cups pumpkin puree (see below), or squash
  • 3/4 cup white or brown sugar
  • 1 cup milk or cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice or cloves
  • 3 eggs
  • 1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F.

To make your own pumpkin puree: Cut pumpkin or squash in half, remove seeds and strings, and place cut-side down on a greased cookie sheet. Bake at 350 degrees F. until very soft, 1 hour, or longer, and let cool. Remove skin and any coarse fibers, and puree flesh in a blender, food processor, or food mill. One small to medium pumpkin makes about 1 quart of puree.

Place all the ingredients except pie shell in a blender and blend. (You may have to do this in 2 batches, depending on capacity of blender. If so, mix the batches before pouring into the pie shell.) Pour into 9-inch pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 45 minutes longer or until set and a knife inserted into the middle comes out clean. Let cool at least 1/2 hour before serving. Makes 1-inch 9 pie.

October 27, 2009 - 2:15 am

Kari Lonning - Wonderful crocodile! It’s fun to see people play with their food! (found your blog because of a tweet from @betweenthelimes)

December 3, 2009 - 9:41 pm

Claudia dos Reis - Lovely! I received the Mother Earth today, and the most beautiful picture was yours, specially that one with the rooster!
I am looking it, and thinking about my own garden that I will have. My garden, like you can see in the pictures (http://claudiaswildgarden.blogspot.com/)is small but is a refugee for many wild birds in the village. I planning to get a bigger place to work on these ideas with children, and conservation at same time. I am selecting good ideas like that ones you have. Beautiful!

December 4, 2009 - 6:51 pm

DOROTHY RIENKS - May I add another ‘recipe’or two?
When I ‘clean’ out my pumpkins or squashes, I roast all the seeds and stringy pulp to the point of almost charred and grind the result to powder in my blender.
The powder goes into a fairly large-holed shaker and is added to cream soups as garnish, to salads for crunch and on many things instead of salt. Delicious nutty flavor. AND nothing goes to waste (my mantra)
Raw pumpkin pulp whipped with equal amount of glycerin or yoghurt makes a nice soothing facial/mask. spread on and let set for 10 minutes and rins off with cool water. Skin glows.

GWA Conference Chili Encounter

Two weeks ago I was at the Garden Writers Association conference lin Raleigh, North Carolina, receiving my Hall of Fame Award for lifetime contributions to the field. We toured many gardens, both private and public and attended seminars on blogging, Twitter, Facebook (looks like I have a head start!). There was, of course, the usual tradeshow with new garden products for 2009. As I was standing at one tradeshow booth photographer Mark Turner caught this nice chili gentleman as he came up and gave me a hug. Who says gardening can’t be fun?

photo

June 24, 2010 - 7:42 pm

Bonnie E. Smith - Dear Ms Creasy,

Your website is beautiful. I am Chairperson for the El Cerrito Garden Club and I would like to extend an invitation to you to be our Guest Speaker for the March 10, 2011 meeting. Your presence would be very special and appreciated.

Please contact me as soon as possible, preferably, before the end of the month. My phone number is (510) 704-8477 or by email misssmittie@sbcglobal.net.

Thank you for your prompt response.

Bonnie E. Smith, Chairperson
El Cerrito Garden Club