The 2016 edition of the Marin Art & Garden Center’s Edible Garden has been created and planted by Stefani Bittner and Alethea Harampolis, founders of the farm and gardening landscape design firm Homestead Design Collective. Fresh from the debut of their 11,000-square-foot Sunset Magazine test garden at Cornerstone Sonoma, the Homestead team brought their vision for a beautiful edible garden to our 1,250-square-foot space at MAGC and it is brimming with delicious herbs, fruits, and vegetables that are already spilling over the edges of the raised beds and providing early harvests of lettuce and radishes.
Stefani is co-author of “The Beautiful Edible Garden,” and Alethea, formerly with floral design firm Studio Choo, is the co-author of the bestselling books “The Flower Recipe Book” and “The Wreath Recipe Book.” Together they bring a love of useful plants, including new varieties; combined with an eye for color and texture in the edible garden and a deep practical knowledge of how to make every corner of the garden productive.
The MAGC Edible Garden is a focal point of the landscape at the Center and is used for our popular school program, “dig it, grow it, eat it,” which brings nearly 400 first grade students from throughout Marin County to MAGC each fall. This summer, it will also be a key teaching location for the Outdoor Explorers day camp led by the Bay Area Discovery Museum from June through August.
Workshops for adults in seasonal herb recipes, flower arranging, wreath-making, and more will be held starting in July and the bounty of the Edible Garden will find its way into botanical cocktails, herbal salts, and home grown bouquets gracing the tables at the MAGC Summer Concert Series.