Best garden veg

[wabbit955]

my garden is divided into three ad is mainly edible my nice looking garden is made up as follows
at the back I have Victoria plum , quince, apricot, green gage and a mulberry tree
in between that lot I have black currants, red currants, gooseberry, cardoon, and artichokes, Jogo berries
in the front of that lot different kales, swiss chard ( yes I do eat it to love it ) lavender, hissop, winter savory , thymes, and wild strawberries,
manga tout and runner beans have just gone in to climb up the trees
than I got pots ever in front of the boarders with more herbs, blue berries, witch hazel, olive tree that yet to give me olives
sure I missed a few
but there is a lot of other inedible amongst that lot but planted to attract the bees
and my veg garden is behind that lot
and a herb garden behind that
all in a very long narrow Victoria terrace house
I not even sure how it all fits
but it keeps me in veg most of the year other than potatoes, carrots, and onions
and most of the weeds get feed to the Ginny pigs

[julie_lanteri]

if you can get books out of your library I would suggest Geoff Hamilton's "ornamental kitchen garden" (the series is also in the dvd box-set), Joy Larkcom's "creative vegetable gardening" and Alys Fowler's "edible garden".
More than what to grow, I find that the challenge is to plan what's going to go in after harvesting and avoiding big gaps in the borders.

And another chard lover here! When I moved to the UK there were 3 veg I missed: small artichokes, courgettes & flowers (could be trombocino variety, still not sure...) and perpetual spinach. It actually took me years to find out what it was called in English as the dishes I was used to use perpetual spinach and not swiss chard. For the curious, google images "tourte de blettes", there's a savoury and sweet version, and "barbajuan". We also use it as a stuffing mixed with meat "en daube" slow cooked in tomato sauce. The only time we ate swiss chard was in a gratin using the stalks (leaves were thrown away!). Gosh, I feel like a veg snob...

Now I'm hungry and homesick... it's all your fault! :p

[AlexSBayley]

Another chard-lover here! The trick is to have it in things, not just try and eat it as a side-vegetable. We use it in frittatas and quiches, stews and curries, all kinds of things.

Julie, those barbajuans look great -- I'll have to hunt down a recipe!

[diggernotdreamer]

how did it go with the edible borders