Growing up we were lucky to have a Mom passionate about growing food.
I didn't appreciate then the tender asparagus shoots each spring coaxed from the hard earth or the lovely ruby red raspberries prized from brambly bush.
While my friends ate slippery. soft canned vegetables, I ate a wide variety of fresh garden treats - Swiss chard, sugar snap peas, asparagus, buttercrunch lettuce and delicate squash blossoms.
I didn't know then the tasty fried squash blooms were an Italian delicacy known as Fiori di Zucca. I probably wouldn't have eaten it!
Even if you haven't much space, you can tend your own edible garden. Mine is not much more than some pots planted with herbs - basil, rosemary and thyme along with mesclun. Soon I'll add beefsteak tomatoes, Italian green beans, garlic and zucchini.
The edible garden is more relevant than ever. Use your imagination and be inspired by your kitchen.