Edible Aspen
Edible Landscapes: Aspen's Garden Competition Winners 2016
Photo by Lisa Houston
A hummingbird feeds on a flower in one of the City’s planters on the pedestrian mall.
Photo by Lisa Houston
Photo by Lisa Houston
Photo by Lisa Houston
Photo by Lisa Houston
Photo by Lisa Houston
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 by Lisa Houston
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 by Lisa Houston
Photo by Lisa Houston
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 by Lisa Houston
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 by Lisa Houston
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
