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.

Edible Landscaping – The New American Garden Webinar

As many of you know, Ros is a board member for the Seed Savers Exchange. Their mission is:

 …to conserve and promote America’s culturally diverse but endangered food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

Every year, SSE has an annual camp out with fun events and educational opportunities. It starts today, July 19 and runs through the 21st. If you’ve missed it this year, be sure to plan ahead for next! If you’d like to learn more about this year’s event, check out the video at the end of the post.

Seed Savers also offers ongoing education throughout the year. On July 23, Ros will be co-hosting a webinar for SSE, entitled “Edible Landscaping= The New American Garden.” Here are some of the details for the webinar. For more information and to register, visit the Seed Savers website.

July 23, 2013, 12:00 pm CST

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.

American Gardener Magazine

This month, Ros is honored to be featured on the cover of the American Gardener Magazine (photo by Noah Hawthorne). This publication is sent to all members of the American Horticultural Society.

Gain access to issues of The American Gardener, the list of Reciprocal Admissions Program (RAP) gardens and arboreta, discounted or free admission to flower and garden shows, the annual Seed Exchange, and special discounts on gardening products by becoming a member of AHS. Visit www.ahs.org for more information.

 

Asian Coleslaw from Spring Greens

Spring is in full swing and my garden is producing lots of chard, spring onions, Portuguese and Savoy cabbages and cilantro. I’m going to make my favorite coleslaw, Asian style, using these great greens and herbs and take it to my daughter’s house for the whole family to enjoy. I hope you give it a try and enjoy it, too!

Asian Shredded Salad

This variation on coleslaw combines many of the flavors of Southeast Asia and makes a great pot luck dish. I make the salad a few hours before serving it so the flavors blend. (When I’m in a hurry, I use 1 3/4s of a cup of a commercial coleslaw dressing and add the called for grated ginger and hot sauce to it before pouring it over the greens. )

Dressing:

1 1/2 cups mayonnaise

1 1/2 tablespoons minced fresh ginger

1/3 cup rice vinegar

2 tablespoon lemon juice

1 tablespoon sesame oil

1/3 teaspoon salt

1/3 teaspoon hot pepper sauce to taste

Mix the ingredients well in a small bowl and refrigerate them until they are needed.

Salad:

12 to 16 cups thinly sliced cabbage (1 large cabbage – 2 to 2 1/2 pounds)

5 to 6 cups thinly sliced Swiss chard

2 to 2 1/2 cups chopped cilantro (1 medium bunch)

2 cups chopped green onions or scallions including the green tops (1 small bunch)

1/2 cup crystallized ginger, minced

1 cup dry roasted peanuts or cashews

Wash the greens well, chop, and place them in a salad spinner to remove extra moisture. In a large salad bowl combine all the ingredients and add the crystallized ginger. Pour most of the dressing over the greens and toss. Add the rest of the dressing if needed.  Sprinkle the nuts over the salad.

Serves 6 to 8