Field Notes

Edible Landscapes: Aspen's Garden Competition Winners 2016

By / Photography By Lisa Houston | September 08, 2016
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A hummingbird feeds on a flower in one of the City’s planters on the pedestrian mall.

This summer, the City of Aspen, Pitkin County, Aspen Center for Environmental Studies and Edible Aspen joined together to host the Aspen Area Vegetable Garden Competition & Tour. The goal of the collaboration was to encourage local food production, on a small scale, and demonstrate that an abundance of vegetables, herbs and fruit can be grown in the Upper Valley’s climate.

Homeowners and businesses with edible gardens comprising at least 25% of their landscape were invited to enter the competition. Judges toured participating gardens and were delighted by the creativity, variety and productivity displayed. Here, we’re proud to highlight the winners and share photographs from the winning garden tour. Congratulations to all!

Special thanks to Julie Kellams and the City of Aspen Parks Department, Marty Ames, Tim Mooney, Shadow Mountain Lodge and these Aspen community garden participants: Jennifer Tindall, Christy Mahon, Lisha Peterson and Ray McNutt.


Photo 1: Neil Bennett holds one of many railroad spikes found while digging his 400-square-foot garden. This south-facing organic garden features salad greens, spinach, sorrel, arugula, snap peas, cucumbers, tomatoes, pole and bush beans, Swiss chard, beets, raspberries, gooseberries, rhubarb, horseradish, apples and herbs.
Photo 2: A pond and stream are the focal point of this garden with multiple planted areas. Peas, tomatoes, lettuce, radish, carrots, kale, peppers, rhubarb, corn, beets, onions, squash and cucumbers (and ducks) thrive in the environment. RUNNER UP HOME Tara Nelson WEST ASPEN
Photo 4: The Engineering Department's planters feature rainbow chard, peppers, strawberries, cabbage, kale, tomatoes, peas and nasturtiums; the Building Department's plot in the ground is planted with chard, broccoli, potatoes, bok choy and nasturtiums. BEST GARDEN AT WORK The City's Engineering & Building Deptartments DOWNTOWN CORE
Photo 1: Grey Lady’s planter contains lemon verbena, stevia, rosemary, basil, cilantro, Vietnamese coriander, oregano, sage, borage, Mexican epazote, sorrel and dill. BEST CENTERPIECE GARDEN Grey Lady DOWNTOWN CORE
Photo 2: Aspen Kitchen incorporates herbs from nine planters on the outdoor patio, including mint, parsley, oregano and nasturtium. Stunning flowering artichokes adorn the boxes, which serve as functional and design elements. BEST EDIBLE DESIGN Aspen Kitchen DOWNTOWN CORE
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