Growin’ to Eat

Let's have flowers for every meal!

So the other petal in this bouquet is the fact many of us are now growing what we eat – and it’s called “edible landscaping.” Clever, eh? The site is interestingly named and you might question opening the hyperlink, but rest assured the piece found at explains the phenomenon in pretty good detail. “Gastronomy and Gardening Are Colliding,” it says, and there is a conference coming up later this year – in October, in Australia, if you’re inclined to travel. Edible flowers will be included in the “From Garden to Table” theme, which will “focus on gardens and gardening, food and gastronomy in addition to related topics.

Now, another trend is that of portable gardens, which we see in the form of big patio/deck containers with stalks of sweet corn waving in the breeze. lets us know that these are not just for hipsters anymore. “Millennials, those aged between 18 and 34, are the fastest growing sector of the edible gardening phenomenon, but they are also interested in sustainability and eco-friendly gardens. As many millennials live in cities, towns and suburbs, this has led to smaller spaces and the rise of the ‘Portable Garden’ – growing plants and flowers in containers that are easily transported. Many millennials are renting as opposed to owning their home so the ‘Portable Garden’ allows for flexibility without the commitment to a large garden or yard.” This is a cool piece. We like.

And here’s one more recipe calling for fresh flowers for you curry lovers out there. You can also find it at

Curried Day Lilies


For the Sauté

¼ c sesame oil

8 c day lilies, sliced

2 medium-size carrots, sliced

4 celery stalks, sliced

1 c texturized vegetable protein (TVP), soaked for 10 minutes in ¾ c hot water, drained, soaking water reserved

½ c raw cashews or peanuts

For the Sauce

¾ c drained silken tofu

¼ c dark-colored miso

2 Tbs curry paste

Juice of 1 lime

1 Tbs kudzu or arrowroot


For the Sauté

Heat the sesame oil in a large skillet over medium heat.

Add day lilies, carrots, celery, TVP, and cashews or peanuts.

Cook, stirring, for 10 minutes.

For the Sauce:

In a blender, combine tofu, miso, curry paste, lime, and kudzu or arrowroot.

Process until smooth.

Pour the sauce into the skillet and bring the mixture to a boil over medium heat, stirring often.

Reduce the heat to low, cover the pan, and simmer the mixture for another 10 minutes.



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