For one Santa Barbara gardener, harvest season never ends. Here are tips from her extraordinary edible garden
When harvesting, Rice never overlooks crops that appear a little overripe. “String beans are so tender when I first harvest them,” she says. Left on the vine, they toughen up, “so I parboil them in salty water, then braise them with cherry tomatoes and sherry. I’ve opened up my cooking repertoire by using veggies in all stages.” She also finds uses for every last bit of her crops, tossing broccoli leaves and flowers into salads, and tucking tomatillo clippings into bouquets.