“Garden to Table” is the best way to describe my passion of Foodscaping. The idea is simple: add purpose to landscapes in developed areas such as suburban neighborhoods, office parks, school campuses and retirement communities. With an education in design, an enthusiasm for ornamental horticulture, and a hunger for local, organically raised produce I see potential to grow food in every cultivated space. From simple crops like garlic to low maintenance cover crops and grains, open mulch space is an opportunity waiting to happen!
Foodscaping isn’t new in fact, this strategy for planting food crops in convenient locations goes back centuries! From cottage gardens and French potage to the edible landscapes described by Rosalind Creasy, Foodscaping is just a modern term for a logical and easy way to grow meaningful amounts of food.
Start by thinking “outside the box.” Lumber encased beds are NOT the only way to grow food. In fact, raised beds are generally the cause for the “no food in the front yard” mantra of suburban HOA restrictive covenants. Boxed beds can also cause decreased production due to overplanting. This also can lead to insect and disease problems. Additionally this method of containing edibles limits available square footage and creates monocultures. Did you know that only four plant families make up the lion’s share of the edibles grown home gardeners?