“I wouldn’t mind taking care of a small garden,” said my husband, Jim. Bolstered by his success with our plant Gerry (he’s a geranium), Jim was feeling he could step up his green thumb game. I do not claim any natural talent with plants; in fact, I usually apologize to the plant before I bring one home. However, this time Jim assured me he would look after Gerry, and he has done a wonderful job.

Having a small garden for frequently used herbs or vegetables could be handy to supplement our home delivered produce. Incorporating flowers would be fun for an added pop of color. “Fruits, leaves, stems and roots are commonly eaten as part of a plant-based, farm-to-table diet, but until recently, the only flowers on the table were in a vase,” says April Thompson in our online exclusive article Flower Power: Edible Blooms Add Flavor and Color to Summer Fare . I learned from this article that edible flowers can add fun flavors and colors to all sorts of dishes. If you are interested in experimenting, you can find recipes for Flower Spring Rolls with Tamarind and Peanut Sauce and Spicy Magnolia Salad Cups at my-NA.com.

With summer in full bloom, increased temperatures have me turning to cooler snack options. In Cool Treats for Hot Days, you’ll find DIY recipes that kids can make [page 20]. Our canine friends are often uncomfortable with the July fireworks, so we offer some anti-anxiety tips in Canine Calm [page 24]. Make the most of outdoor workouts with inspiration from The Great Nature Gym [page 28]. And consider how pandemic trends are shaping better local food systems in The Healthy Food Movement [page 16].

This summer, whether you like your flowers in a vase or on your plate, I hope you enjoy the beauty of nature and the bounty of summer fruits and vegetables. 

Here’s to a fresh and yummy summer!

Kris Urquhart, Publisher