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14
2012 Yard, Garden & Patio Show
February 17 - 19, 2012
Oregon Convention Center
T
he “Garden to Table” display at this
year’s Yard, Garden and Patio Show
will illustrate how a garden can be stylish,
ornamental and completely edible — pro-
ducing high-quality vegetables and herbs
for the home kitchen.
“With Portland’s reputation as a leader
in the garden-to-table restaurant move-
ment, we thought an example of how that
can be done on a smaller scale at home
should be an integral part of this year’s
show,” said Allan Niemi, the Oregon
Nursery Association’s director of events
and education. “We’ve featured an edible
garden in the past, but this is an entirely
new level.”
Garden to Table’s design is inspired by
a French country potager and includes
plants that are commonly found in a
French garden — such as lavender,
olives and cypress hedges.
The focus is on eating what is grown in
the garden, with a dining area enclosed
by espaliered fruit trees and edible
plants. Each entrance features an over-
head element made of twigs, with a
brick and cobble threshold underneath.
Reclaimed wood was used to make most
of the built elements, including a chicken
coop and beehive.
Tall raised beds have been constructed
from sustainable, rot-resistant and
chemical-free Western Juniper lumber.
A rusty chandelier is suspended over the
dining table from an old barn ladder, and
old garden tools hang on a worn cedar
screen.
A simple outdoor kitchen can be used
for serving and food preparation, with a
preserving station with a canning area
and cider press. And a glass greenhouse
filled with citrus plants emphasizes year-
round gardening.
“Our intent for this display,” said
Garden to Table designer Karen
Schwartz, “is to celebrate all the things
an edible garden can be: a place to grow,
cook and preserve healthy quality food,
a gathering place to share the bounty
with family and friends, a beautiful and
private retreat created with simple natural
materials.”
Edible garden follows
in French tradition
Display highlights the garden-to-table movement
“With Portland’s
reputation as a leader
in the garden-to-table
restaurant movement,
we thought an example
of how that can be
done on a smaller scale
at home should be an
integral part of this
year’s show.”
Allan Niemi
OAN director of events and education
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