Three professional edible gardeners share
spring planting insights and advice.
Janna Jo Williams,
Earthbound Farm’s farm stand gardens
and special event manager, Carmel Valley
What vegetable are you most excited about this year?
My vote is cauliflower—in traditional white as well as the purple (Graffiti), my favorite orange (Cheddar) and the fractal-like, bright green Romanesco. All are gorgeous, tasty and super healthy.
What wisdom do you want to share with newbie gardeners putting in their first edible garden?
Location, location, location: Plant somewhere that you can see and get to easily (out of sight, out of mind). Also, plant fruits and vegetables that you love to eat fresh. You want to have snacks at your fingertips while you are out working in the garden. Raspberries are a no-brainer. Orange cherry tomatoes gently warmed by the sun are better than candy. And my favorite is sugar snap peas. I eat more of these in the garden than ever make it to the kitchen. (See more on snap peas, p. 26.)
Fiona Bond,
culinary garden and ecology program manager
at Post Ranch Inn, Big Sur
What’s your bet for this year’s hot new vegetable?
I am an equal-opportunity produce lover, but I expect heirloom varieties to continue their rise in popularity and visibility. Local chefs are now spotlighting all kinds of exotic heirlooms, which makes it easier for growers to sell them at market. I think it’s so important for the public to be exposed to these different varieties so that we don’t lose them! Look for white eggplant, shishito peppers, purple bell peppers, fat white cucumbers (so good!), husk cherries and a bunch of weird salad greens.
Do you dream about your plants?
I have dreams about eating out of the garden, and nightmares about forgetting to water it!
What’s the most common mistake made by home food gardeners?
I think learning how and when to harvest is a big skill that many home gardeners might not think about. There are crops that are one-time harvests (beets, carrots) and crops that you can return to every day for the whole season (kale, chard, peppers). There are also some crops that are usable far after most people think, like harvesting the fronds, flowers and pollen from bolting fennel, celery or cilantro. Many home gardeners are quick to pull out crops that start to flower and set seed, but many times the flowers are just as tasty as the main crop—and often more attractive on the plate.
Phillip Gatchell, designer and proprietor,
Loamstead Edible Landscaping, Santa Cruz
Any thoughts on exciting new vegetables to plant this year?
Mexican sour gherkins. They look like miniature watermelons—so cute—and taste like cucumber with a hint of citrus. They’re super easy to grow and propagate yearly, so put them in a spot where they can take over, like a fence.
What’s your best advice for first-time edible gardeners?
Check on your garden daily, even if it is just for a minute—and don’t be discouraged if things fail—because they will.
What is the best combination of deer-proof edibles?
Rosemary, lavender, garlic, onions and artichokes.
Laura Ness spends a lot of time in vineyards, fields, cellars and kitchens, observing the magical process of turning Earth’s bounty into heavenly delights. She blogs at www.myvinespace.com.
About the author
Laura Ness is a longtime wine journalist, columnist and judge who contributes regularly to Edible Monterey Bay, Spirited, WineOh.Tv, Los Gatos Magazine and Wine Industry Network, and a variety of consumer publications. Her passion is telling stories about the intriguing characters who inhabit the fascinating world of wine and food.
