Rosalind Creasy

Edible Mexican Garden

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Learn how to create a lovely Mexican garden and then create delicious dishes with your produce using this easy-to-use Mexican cookbook and gardening guide.Rosalind Creasy, the grande dame of edible landscaping, has compiled an amazing variety of Mexican herbs and vegetables and has brought them up from south of the border straight to our dinner plates.Mexican food, Creasy tells us, consists not only of crispy tacos and refried beans, but also savory salsas and mole verde, corn-on-the-cob dipped in crema and grated anejo cheese, and winter squash soup. With gorgeous photography and practical growing tips, Creasy takes us on a tour of several of her own Mexican gardens, where authentic varieties prevail and colorful design reigns.She addresses climate concerns, as well as the process for saving seeds and incorporating Mexican flower varieties into the garden plot for variety, for color, and to ward off pests and insects.In addition to gardening techniques, some of the delicious Mexican recipes include:Mole VerdeSalsa FrescaCactus Paddle SaladTortilla SoupWinter Squash SoupRed PozoleFava Beans with TomatoesPork Shoulder Sandwiches with TomatillosMelon CoolerAnd many more!
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308 printed pages
Original publication
2000
Publication year
2000
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Quotes

  • Macy Espinosahas quoted5 years ago
    To fill out the garden, I sent away for Mexican specialties, including epazote, Mexican tarragon, cumin, huauzontlí, and chía, and grew most of them in containers. For bright colors, I planted lots of zinnias, petunias, and marigolds in cheery containers
  • Macy Espinosahas quoted5 years ago
    hite onions, lima beans, tomatoes, chard, corn, beans, and lots of chilis.
  • Macy Espinosahas quoted5 years ago
    he ‘Golden Bantam’ corn, ‘Peruano’ dry beans, chayote, jícama, watermelon, ‘Grey Zucchini,’ and grain amaranth, all of which need very warm conditions,

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