As the days grow longer, gardeners are thinking about what to plant and how much of it, with an eye to frost advisories and heavy rains. According to a National Gardening Association Survey, 41 million Americans grew fruits and vegetables last year - about 13 percent more than the year before. Increasingly, those gardens are not just at home, but at the office. From the uber techies at Google to more traditional outfits like Pepsico and Toyota, corporate-sponsored organic vegetable gardens are sprouting up like garlic shoots. For more on this we're turning to New York Times Food Reporter Kim Severson, who's written about the trend. She’s also author of the new memoir Spoon Fed: How Eight Cooks Saved My Life. And also Judith Frampton, vice president of medical management at Harvard Pilgrim Health Care, and the person who oversees their gardens in Wellesley and Quincy, Massachusetts.
The New York Times: The Rise of Company Gardens
SFGate CNN: Kim Severson's pick of wisdom learned in the kitchen: Eight women who taught Kim Severson important life lessons
