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The Foodscape Revolution: Finding a Better Way to Make Space for Food and Beauty in Your Garden Hardcover – March 15, 2017
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From the Publisher
The Foodscape Revolution
Planning and Planting the Foodie Fire Pit
Foodie fire pits can be as formal or informal as you choose. Unless steep slopes are present where load bearing walls would need to be constructed, no permits or engineering are required. Consider the hardscape materials first: there are many options, from loose gravel to brick or pavers as a foundation. Also, determine how much square footage needs to be devoted to the space by identifying how many seats will circle the pit. Finally, decide how large and what shape it should be and select a complementary, fire-resistant material for construction. Remember, fire needs to breathe in order to burn efficiently. A wider opening and lower profile (24-28" deep) will allow for proper airflow, which will keep your foodie fire pit aglow for hours.
Prepare the Soil
Soil prep is important for all gardens, but particularly so if you’re going to plant a hedge of blueberries. They require acidic conditions and moist, loamy soil. If you live in an area with a naturally high soil pH, look for organic soil acidifier products, many of which will include aluminum sulfate. Amend the soil with ground pine bark before planting, and add at least 6” of compost on top of the area where you plan to plant.
Plant the Edible & Ornamental Shrub Framework
Once the hardscape (fire pit and patio) is complete, start by placing and planting the ornamental and edible shrubs that will be the framework of the garden room. Keep in mind the eventual mature size of the plants. They might be small to start, but they will grow into a hedge.
Add Perennial & Seasonal Edibles
You’ll have more room for seasonal edibles when you first plant the framework around the foodie fire pit. The shrubs will grow and eventually take over more space in the landscape beds. Until then, groundcovers like sweet potatoes and squash will come in handy to keep the weeds down and make the open mulch space productive.
How to Plant a Meadow
Prepare the soil by amending with organic matter or a topdressing with compost. You’ll need bare soil on which to scatter the seeds.
Mark planting areas with marking paint to ensure the planting will look attractive and organized. It is also easier to harvest grains when they are planted in blocks or blobs, and marking the areas where I want to plant each type makes it easier to quickly sow the seeds. However, this is an optional step. You can also just go with the flow.
Sow seed. I sow the seed for the edible meadow one variety at a time. For the winter meadow, I sow the grains such as wheat, oats, barley or rye on the surface of fresh organic matter and rake them in, ensuring good soil contact. On top of the grains I sow flowers and herbs. A good rule of thumb when sowing seeds is to consider the size of the seed. The smaller the seeds, the closer to the surface they need to be sown. For plants such as poppies, larkspur and nigella with dust-like seed, they require light and seasonal freezing and thawing (stratification) to germinate. These are best sown in early winter for spring germination.
Groundcovers & Edging
Flowering perennials and low-maintenance groundcovers are fantastic! Summer bloomers like phlox, echinacea and rudbeckia mingle perfectly with strawberries as a groundcover. Peanuts, peppers, lettuce and garlic are ideal edging plants to extend the purpose of the space.
-Strawberries (I love the new pink-flowered ever-bearing varieties).
-Soybean (for edamame).
It is a fun book to read, loaded with practical tips, and gives the aspiring foodscaper a framework for success. I would recommend this for anyone who wants to begin the adventure of grow- ing their own food.
In essence, Foodscape Revolution is eclectic and charming. Arthur’s garden-scapes are accessible and inviting, and this book is a useful resource for those looking for simple ways to begin growing plants for food. (Esther Jackson NYBG blog)
I believe Brie Arthur’s The Foodscape Revolution will be very inspiring for folks who want a yard that sustains them ― both physically and spiritually ― while keeping their neighbors and/or homeowners associations happy! (Susan Mulvhill Susan's in the Garden)
The Foodscape Revolution (St. Lynn's Press) is Arthur's call to hoes, so to speak. She encourages gardeners to grow edibles along with their flowers and other ornamental plants. Some homeowners may have resistance from archaic zoning laws or inflexible neighbors if they suddenly decide to grow a half-acre of corn in their front yards. Arthur doesn't advocate digging up an entire property. But there is so much unused space in most suburban yards that can be used to grow carrots, kale and tomatoes. (Jill Sell Cleveland Plain Dealer)
“Thanks to Brie Arthur, our school garden at Dorothy L. Bullock Elementary School has become a foodscape haven for the children and residents of Glassboro, New Jersey. Through Brie’s devotion to helping our children fall in love with gardening, our innovative programs have been recognized by the NJ Department of Agriculture and won the very first Jersey Fresh Farm-to-School award. Bullock Children's Garden has become a model for other schools.”
~ Sonya Harris, Special Educator and Lead Coordinator of The Bullock Children's Garden/Glassboro Public Schools Garden Initiative
“In The Foodscape Revolution, you will discover a cornucopia of ideas to transform your garden into an edible wonderland! You'll be inspired by seeing the impact that foodscaping can have on your life, your community and your environment.” ~ Jared Barnes, Ph.D., Professor at Stephen F. Austin State University
“The Foodscape Revolution is aimed to empower people living in neighborhoods with outdated HOA restrictions that say ‘no food in the front yard.’ Brie Arthur’s design strategy is a way to follow the rules while making the most of the landscape that exists.”
~ Rosalind Creasy, author of Edible Landscaping and Recipes from the Garden
"This book ushers in a new era of gardening – one where beauty and food grow side-by-side and creativity is not just appreciated, it’s encouraged. The Foodscape Revolution shows us how to make our landscape sing!”
~ Jessica Walliser, horticulturist, radio host, and author of Attracting Beneficial Bugs to Your Garden and Good Bug Bad Bug
“Few garden movements have combined the burgeoning desire of people to take control of their food sources while still creating beautiful and functional garden spaces, even as our landscapes are shrinking. Brie is leading the way in the foodscape revolution with bounteous borders of vegetables and flowering perennials, grains and showy shrubs – and she makes it all seem so easy.”
~ Mark Weathington, Director, JC Raulston Arboretum at NC State University
“Read just a few pages of this exciting new book and you too will be energized to try new things in the garden – like, why not use lettuce as an edging or grains as a 'thriller' component? It makes so much sense to do away with the old notion of keeping your edible garden in the backyard.” ~ Diane Blazek, Executive Director, National Garden Bureau
“Brie Arthur is my go-to expert for all things foodscaping. Her experience, talent and passion for designing edible landscapes is second to none. I’m constantly amazed by Brie’s ability and vision for making any plantable space attractive and productive.” ~ Joe Lamp’l, producer and host of the PBS series Growing a Greener World®
“Brie Arthur’s foodscaping wisdom and creativity shine through in this indispensable book. Integrating edibles with ornamental plants maximizes the purpose of cultivating the Earth in such a way that aids our species in lasting into the indefinite future.”
~ Will Hooker, Professor Emeritus, NC State Department of Horticulture and Certified PINA Permaculture Designer and Teacher
“No longer must food gardening be relegated to a separate part of the garden and ornamentals and flowers to a foundation planting. In The Foodscape Revolution, Brie invites us to join her cause: marrying all plant types together as one big happy family, with the homeowner being the recipient of all its glorious bounty.” ~ Maria Zampini, horticulturist, President, UpShoot LLC
“The term ‘revolution’ is used far too casually today. Very seldom do we see a trend become a movement, then become part of our vocabulary. Brie Arthur has not only been the leader of the foodscape revolution, she is also its face and voice. This is one book that needed to be written.” ~ Allan M. Armitage, Professor Emeritus of Horticulture, University of Georgia
Top customer reviews
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my husband Gary ordered Brie's book for me so his name is listed but I am the reader/ gardener.
Great book to read, reference and find garden inspiration!
p.s. follow Brie on Facebook too - I love and learn so much by reading her weekly posts.