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The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden

People everywhere are turning patches of soil into bountiful vegetable gardens, and each spring a new crop of beginners pick up trowels and plant seeds for the first time. They're planting tomatoes in raised beds, runner beans in small plots, and strawberries in containers. But there is one place that has, until now, been woefully neglected — the front yard.
And there's good reason. The typical veggie garden, with its raised beds and plots, is not the most attractive type of garden, and favorite edible plants like tomatoes and cucumbers have a tendency to look a scraggily, even in their prime. But The Edible Front Yard isn't about the typical veggie garden, and author Ivette Soler is passionate about putting edibles up front and creating edible gardens with curb appeal.
Soler offers step-by-step instructions for converting all or part of a lawn into an edible paradise; specific guidelines for selecting and planting the most attractive edible plants; and design advice and plans for the best placement and for combining edibles with ornamentals in pleasing ways. Inspiring and accessible, The Edible Front Yard is a one-stop resource for a front-and-center edible garden that is both beautiful and bountiful all year-round.

Two-tier wedding cake. Frosted in vanilla buttercream. Diamond design on sides of bottom tier and cornelli design on top tier. Embellished with gumpaste leaves and gold soft edible pearls. Bottom edges of cake are decorated in a shell design.

I did it! I got some edible gold leaf! I blame Stefan Gates and the Gastronaut book.

These envelopes are ruddy hard to open too. They've got industrial strength glue or something.