Alrie Middlebrook has always been ahead of the curve when it comes to designing gardens in an ecologically responsible manner. A proprietor of Middlebrook Gardens in San Jose, author of "Designing California Native Gardens" and founder of the California Native Garden Foundation, she's on to her next project, which is creating gardens with native edibles.

Alrie views this as the "ultimate locavore" movement, as you are not only growing your own food, but creating beneficial habitat for native wildlife while you do so. When planting with natives--edible or otherwise-- she groups her plants into communities. There is the riparian group, which grows along streams and includes wild blackberries, golden currants, huckleberry, wild grapes and elderberry.

The elderberry is an especially good plant to have in your garden. According to Middlebrook, a thousand species of birds and insects, including native bees rely on it. So it attracts beneficial wildlife that will help protect your garden from mites and aphids. As for eating the elderberry, she recommends frying the flowers tempura-style in the spring, and making a sorbet from elderflower cordial or, later, with the berries when they ripen. Plant blue elderberry (Sambucus cerulea or Mexicana), not red elderberry. Blue elderberry can be eaten raw, but red elderberry must be cooked into a syrup.

Middlebrook Garden's Nursery in San Jose sells chia seeds as well as other native edible plants. These can be scattered, along with other wildflower seeds to create a beautiful, diverse wildflower meadow for the spring. Also from the desert community is agave, mesquite and desert grapevine. and for those who are fortunate to have a woodland garden, make a late summer salad of foraged greens, blackberries and hazelnuts. You don't have to choose just one plant community group, in fact you can have multiple groupings in one garden.

Alrie is collaborating with chef John Farais to create recipes and seasonal menus. Please go to www.cngf.org for many recipes. These include the likes of buffalo tacos with a sunchoke relish, elderflower fritters with golden currant catsup, prickly pear custard, native greens and arugula salad with prickly pear vinaigrette and mesquite cookies.

Tips: Designing an Edible Native Garden by Alrie Middlebrook

1. Group native edible plants according to the natural plant communities of California, selecting communities that are found in the region where you live and planting them according to the compatible microclimates of your home gardening plot.

2. Become a member of The California Native Garden Foundation and sign up for our Newsletter. We sponsor Eating California events frequently. Many are being planned for this Fall. Try some of our recipes posted at cngf.org and click Recipes (under Resources).

3. Buy native edible plants in the fall and plant them after rains begin. Until you can harvest your own seeds, fruits, greens or flowers from your native edible garden, attend some of our foraging workshops and learn with others who share your interest how to grow and prepare the most sustainable of all locally grown food crops.

Recipe: Berry Cobbler by John Farais, Zen Cowboy Chef

Berry Cobbler
Makes 6 servings.
1/2 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups cornmeal
3/4 cup honey
1 quart fresh or frozen berries
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine milk, egg, butter, baking powder, and salt.
3. Stir in cornmeal and 1/2 cup of the honey to make a batter.
4. Place berries in the bottom of a buttered baking dish and spoon remaining honey over berries.
5. Drop batter by tablespoonfuls over berries and bake for 30 to 35 minutes until berries are hot and bubbling and crust is golden.

Chef's note: California native berries are currant, elderberry, blackberry, strawberry, blueberry, and cranberry.