Northwest Flower and Garden Show

I could smell the Northwest Flower and Garden Show a block away as I climbed up Pike Street. You know that smell when you walk into a florist? That fresh-cut flower smell that is close to carnations? I was convinced spring arrived early.

Well, it did this year with the show. Usually it doesn't happen for a couple more weeks, but I'm glad it's here now. This winter hasn't been that bad--yes, a week of snow--but it hasn't been as wet and cold as it could be. But, still, we had a dismal summer so having this escape was a nice respite.

I know I talked up the amount of edible lectures at this year's show and I was looking forward to the displays being as impressive. Unfortunately, there was only one display that showcased how wonderful edibles can look in your garden.

Well...okay, two, but although this has edible items in its display, it's not technically filled with edible plants.

Yum! A garden with bread and cake.


They did manage to squeeze in this urn planter with an culinary bay tree. Nice. I have one of these in my garden...although it's much smaller and in the ground.

The one true edible display was created by Cascadian Edible Landscapes. Featuring colorful chard, kale, and an assortment of herbs. The main focal point was a converted VW Bus for 5 cute hens that were pecking around.



I also liked the large table that was probably 10 feet long decorated with pots crammed with herbs--mostly mint and thyme. A lovely touch and so easy to do!

Anyone can take this idea home with them for their outdoor summertime soirees.

I couldn't believe my eyes with apple trees and blueberry shrubs forced into bloom in time for the show. I have been involved in a similar process and it's tricky. Timing is everything since you want flowers for the show, but not too early that they're spent and falling off as the garden is installed.


Nice job, Cascadian Edible Landscapes! I'm inspired to eat my yard this summer. I hope others were too.

It's Show Time!

Next week is the Northwest Flower and Garden Show. I'm pleased with the number of seminars about edibles. It's enough to make your head spin! I seems like there is at least one per stage per day.

A few that have caught my eye are...

Cool Season Edibles with Bill Forness on Wednesday afternoon. I think we'd all like to know how to grow veggies year round. And also on Wednesday on the DIY stage is Edibles Cubed where you can learn how to grow an edible cocktail table. Sign me up!

On Thursday Wendy Tweten, who is also known as Miss Snippy, is going to show us how to make veggie gardening fruitful and fun during At Play in the Potager. Suckered in once again by the DIY stage, I may check out the gutter gardening lecture with Jayme Jenkins. I think my fence lined with lettuces would look fabulous.

Growing Food in Small Spaces lead by Teresa O'Connor on Friday looks good. And if you want a small break from the edibles but want your "scent-ces" to be enlightened, check out Riz Reyes' Fragrance in the Garden. I'm always picking Riz's brain for good ideas about the latest cool plants.

Over the weekend, there's another lecture about potagers, and another about winter veggies on Saturday.

I think Sunday's Eating Your Landscape will be interesting since the subtitle suggests edible trees, shrubs, and annuals--something I try to do in my own garden.

There you have it. That's just a small preview of what you'll find edible-gardening wise over the five days starting Feb 8th. Enjoy!

Nasturtiums

I never tire of the novelty of eating flowers. Nasturtiums are such a treat. Their radish-like flavor gives your summer salads and chilled soups a hint of peppery heat.

Nasturtiums (Tropaeolum majus) will scramble along the ground or climb a trellis. The tiger-faced flowers come in ruby red, orange, yellow, and white.
I grew the scrambler Alaska Mix for the green and white variegated leaves as requested by my husband Eldon (he hopes to use the leaves for Thanksgiving--stay tuned!). The Canary Creeper (Tropaeolum peregrinum) offers frilly yellow flowers and deeply lobed leaves.

Last weekend, I made watermelon gazpacho--each serving topped with a bright yellow nasturtium. Here is the recipe as adapted from Elizabeth Germain in Natural Health magazine. It is best made the morning or one full day before serving.

One individual-sized watermelon (3 lbs)
3 tablespoons fresh-squeezed lime juice (about 2 small limes)
2 tablespoons olive oil
Salt to taste
1 cucumber, seeds removed and diced
1 red bell pepper, seeds removed and diced
1/3 small red onion
3 garlic cloves, minced
1/2 jalapeño, seeds removed and minced
Combined or alone, 1/4 cup chopped herbs of your choice: basil, mint, Italian parsley, cilantro, cutting celery.

Combine watermelon, lime juice, olive oil, and salt in a blender or food processor and blend until smooth. Add salt if necessary and blend thoroughly. Transfer to a larger bowl. Add cucumber, bell pepper, red onion, garlic, jalapeño, and mix together. Chill until ready to serve. Stir in herbs before serving. Garnish each serving with a nasturtium flower*.



*It's best to eat flowers that have not been treated with synthetic pesticides.