Aren't I lucky to have all this work?" says Shirley cheerfully as she pets one of four woolly Corriedale sheep that amble up to the fence for attention. A pair of plush and feisty miniature donkeys, an ancient breed from Sardinia, watch over the sheep, stomping their feet and carrying on noisily if a coyote shows itself along the margins of the greenbelt.
The heart of the ornamental garden is a long, lushly planted double border flanking a wide gravel path. For the first couple of years, Shirley caged favorite plants from deer predation. Last spring, she broke down and encircled the property with a handsome wire and wooden lattice fence to protect all her treasures.
Successfully integrating fruit and vegetables into ornamental beds can be a trick, since they tend to burgeon and fade more quickly than shrubs and even perennials. Since the ornamental borders are impressionistic, rather than fussy and intricately tended, Shirley chooses edibles that hold up well throughout the gardening season. Each type of edible is as carefully vetted for texture, shape, and color as any flower or shrub. The largest plants, like cardoons and rhubarb, are used as accents; Shirley plants dozens of herbs as edging or to run like ribbons through the borders.
Rhubarb, with its huge, crinkly leaves and glowing red stems, emerges from the ground in early spring and lasts late into summer. Shirley grows enough to harvest and to leave plenty behind to contrast with the more finely textured clematis and roses. "The corn is a wonderful element with its height, and the squash and pumpkins are fabulous planted right into the border with their big, dramatic leaves and colorful fruit," says Shirley.
Blueberry and currant shrubs plump up the borders, attracting birds and humans alike when the fruit ripens. Shirley counts on willowy fennel and lovage to add height and texture. She trims out the long borders with herbs --including shiso (Perilla) for its unusually colored leaves, and borage for its deer-repellent properties and starlike blue flowers, which make a lovely garnish on a dinner plate.
The Collinses love to entertain, and last summer their garden was chosen to host the big party after Veggisimo, the annual Whidbey Island vegetable garden tour. More often, they cook for a few close friends, using as much homegrown produce as possible. "I recently hosted a lunch and served salmon wrapped in fig leaves with nasturtium butter," says Shirley, who picked both figs and flowers right outside her own front door.
As at the French farm that inspired their island pastoral, the Collinses plan for a year-round harvest. "My challenge is to plant a wide enough variety of vegetables to give us something from the garden all spring and summer and a little something into the winter months," says Shirley. In autumn, Shirley plants nutty mache (lamb's lettuce), spinach, and dinosaur or Tuscan kale (Cavalo nero) in the raised beds, all of which hold up well through the winter months in the Northwest's relatively mild climate (USDA Plant Hardiness Zone 8). She stirs the kale into soups, or stews it with garlic and olive oil to serve on toast.
Any kale leaves with holes go to the chickens, who love kale as much as humans do.
In the coldframe snugged up against the side of the garage, Shirley grows arugula, parsley, thyme, and chervil for winter harvests. Three kinds of beets, celeriac, and potatoes stay in the ground for winter digging. In earliest spring, Shirley plants green shelling peas, which she plants again in July if the weather stays cool enough. This usually isn't a problem on Whidbey Island, where springs are windy, wet, and chilly well into June, and most winters bring hard freezes and sometimes snow. Early spring is also the time to plant lettuces, endive, and radicchio, as well as broccoli rabe, which has proved less susceptible to the cabbage moth that plagues other brassicas in summertime. The Collinses fill several raised beds with fava beans, which they love for their exquisite taste and cunningly checkered blossoms. "They're delicious eaten raw with salty pecorino cheese in early spring; later in the season we cook them in a risotto or to serve with pasta," says Shirley.