Bursting out of their flowerpots, North American suburban homegardens have gone beyond tomatoes on the patio. There are persimmons in the roses in Falls Church, hops growing up chimneys in Annandale, pumpkin-filled front yards on the corner. Can sububurban agriculture be more pioneering and political than its urban cousin? Land, shifting demographics, local food sensibilities and fewer or no zoning policy limitation make suburban gardens possible, the intrinsic creativity and culture-in-your-mouth aspects of koo gua in Vienna make them delicious. The “what’s old is new again” greenbelt idea of small-scale local food produced for cities make may make them powerful.