vegetables
Although fall in southern California is my favorite time of year for its raw beauty, spring is a close runner-up because it is so busy. In fact, some of the heavy lifting is already done by the time March 20 rolls around: Early in that month, for instance, I'll typically take advantage of a warm day to vacuum away our pool's winter accumulation of
When I look at the average pond, I tend to perceive a range of missed opportunities. I come from the world of aquaponics, where I've spent my career figuring out ways to integrate environments for fish and plants in ways that make both fins and leaves grow like crazy. For the most part, I work on an industrial scale, designing facilities where huge populations of fish are grown as food and, nearby, huge
Imagine your clients in this scene: It's a warm, summer evening, dinner for two on the patio is almost ready, the waterfall is on, and candlelight is reflecting on the surface of the pond. But the salad isn't quite complete, so this evening's chef steps into the yard, clips some chives from a clump near the water's edge and adds a finishing touch to the composition. Later, they pick a few plums and apricots for dessert, relaxed and about as happy as they could be in their backyard. Though the setting is delightful, it's the edible plants that complete the experience. And as was mentioned last time, with more and more people wanting
