An Old Ally Returns for Fight Against Global Warming

In 1944, during the height of World War II, American gardens produced up to 40 percent of all the vegetables consumed nationally. It was considered each American’s patriotic duty to have a Victory Garden, and many a vacant lot was commandeered to grow squash and corn. People everywhere were plowing up their lawns, planting their back yards and setting out containers on apartment rooftops and patios. Recently, Victory Gardens have seen resurgence in popularity as people begin to fight climate change. Growing your own vegetables reduces the amount of pollution generated by shipping food thousands of miles from the farm to your table. These “food miles” burn lots of oil, cost us money and contributing to climate change. Add to this the recent salmonella scare, and renewed concerns about food security and eating locally. People who are conscientious about where their food comes from are also aware of how much energy they burn maintaining a lush lawn. The national organization Food Not Lawns is a resource for people wanting to transform front yards into Victory Gardens. Co-founded by author Heather Flores, who wrote the book “Food Not Lawns,” the organization offers workshops and programs like tool sharing and seed swaps. “It seems like it makes sense,” say Flores. “We’re only a couple of generations removed from when everyone who had property grew some food on it.” In Leonardo DiCaprio’s 2007 documentary on climate change, “The 11th Hour,” architect and landscape designer Fritz Haeg presented his edible estates project. Haeg replaces lawns with edible plants and has elevated landscape design into fine art. His designs are beautiful, water conserving, and connect homeowners to the land and seasons in a way mowing never will. Edible landscaping is not a new concept; notes author Rosalind Creasy, who wrote “The Complete Book of Edible Landscaping.” Egyptians included date palms, figs, and pomegranates in their enclosed gardens. Persians, Romans, Medieval Monasteries and English gentry also employed forms of edible landscaping. Of course, none of these cultures had a homeowners associations or zoning ordinances to contend with. “Most people when they get in trouble is when they just take out a piece of lawn and put in tomato plants,” notes Creasy. “Why not be kind to your neighbors and put in a nice-looking vegetable garden?” The concept has caught on to such an extent that even the City of San Francisco recently ripped up the turf in front of the City Hall and planted edible landscaping. The gardens were planted by volunteers from Slow Food International, a worldwide organization. Slow Food encourages people to step away from the fast-food culture, back to the days of Victory Gardens before processed food, trans fats, imports, and high-fructose corn syrup. Slow Food maintained the gardens all summer long, then donated the produce to the local soup kitchens and food pantry. Want to plant a Victory Garden in your front yard? Here are some tips: — Check local laws. Ask your local government, block organization or homeowners association if there are any “weed ordinances,” or restrictions on lawn plants. — Have your soil tested. Check the soil for lead contamination, salt buildup from fertilizer, or pesticide residues. At the same time, check your lawn’s pH, and adjust the soil accordingly. — Have a Plan. There are many workshops in edible gardening, permaculture, and xeriscaping that can help you work with the natural features of your yard to create an aesthetically pleasing and productive garden. Plan now for next year’s garden. — Don’t bite off too much. Try converting a small part of your lawn each season. Your neighbors will appreciate seeing a well-planned garden gradually take over the lawn rather than an abrupt change. — Go local. Incorporate local species of plants into your garden as they have a proven success rate and tend to be drought and disease tolerant. — Mix it up. Design your garden to contain annuals and perennials, flowers and vegetables, edibles and ornamentals. Make sure that the end result pleases the eye as well as the palate. — Build the soil. Layer compost and mulch to build raised beds over segments of the lawn. If you start now, your beds will be ready for spring planting. — Enlist the neighbors. It could take a while for the edible landscaping to take hold. Minimize complaints by letting your neighbors know ahead of time what you plan to do. Shawn Dell Joyce is a sustainable artist and activist living in a green home in the Mid-Hudson region of New York. Contact her by e-mail Shawn@ShawnDellJoyce.com.