How Does Your Garden Grow?

I am trying to resist the urge to give free reign to my green thumb during this time of year as Colorado’s weather is still in a fickle state.  However, I decided to go ahead and get my seedlings, and ….well okay I went ahead and purchased our tomato plants as well, which will reside in the studio (aka our sunroom) until Mother’s Day. 

Our crops this year will be comprised of:

  • Tomatoes: Lemon Boy, Sweet 100, Mr. Stripey & Big Beef
  • Squash: Yellow Crookneck & Zucchini
  • Pumpkins
  • Cucumbers
  • Onions: Utah & Green
  • Fruit: Cherries & Strawberries
  • Herbs: Cilantro, Parsley and Sweet Basil

Our dwarf cherry tree, otherwise called “Little Cherry Seinfeld”, is in full bloom as well as the strawberry patch beneath it.  I am planning on retrofitting our 3’x14’ raised bed to 1.) support climbing cucumber & cherry tomato plants adjacent and 2.) protect the veggies and soil from our largest rodent….the dog.  Here’s a start to “the plan” and if there’s room I will invest in more ladder cages (1 shown below) for the other tomato plants in front of the vines:

planter bed

The tomato plants & sweet basil have to sit tight, just 2 more weeks until they can stretch out in the bed:


Lastly, the babies (squash, onions & cucumber):


Here are 2 of my favorite garden recipes should you near the end of the harvesting season and get a little tired of eating the vegetables straight from the garden.

Fresh Picante Sauce (aka Salsa to anywhere other than the South):

  • 2-4 Jalapeno peppers, seeded
  • 1 onion, peeled, sliced
  • 2 cloves garlic, peeled
  • 4 tomatoes
  • 1/4 cup cilantro
  • 3 Tbsp lime juice
  • salt to taste

Process in food processor.  Seal in clean jars & keep in refrigerator.  Author: Berneice Jennings (my grandmother).

Squash Muffins

  • 1 lb. yellow squash (4-5 medium)
  • 2 eggs
  • 1 cup butter (yes…..1 cup)
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1 Tbsp + 2 tsp. baking powder
  • 1 tsp. salt

Cut squash into 1” slices.  Cook in boiling water 10-12 minutes, drain well and mash.  Measure enough for 2 cups.  Combine squash, eggs & butter, stir well and set aside.  Combine remaining ingredients in a large bowl.  Make a well in the center of the mixture.  Add squash mixture to dry ingredients & stir.  Spoon into greased muffin pans filling 3/4 full.  Bake @ 375 degrees for 20 minutes.  Author: Emily Conley


Apron for the Crafty Kind

What do you get for the busy bee girlfriend that buzzes around the house doing EVERYTHING…..a craft apron of course.  These are pretty simple in nature, no fussy hardware, and have medium sized pockets to carry seeds, scissors, tape, bandaids, twisty ties, or really anything that the do-it-yourselfer needs around the house.  Here are my first two prototypes (I promise I’ll branch out from the Amy Butler, I just love it so darn much), they will hit the Etsy shop this week.





April Showers, Bring May Flowers

Not only did the Farmer’s Almanac get this statement right for April, but this statement also parallels my own journey as I’ve made some pretty significant changes in career paths in preparation for great things to come.  I’ve decided to take a step back from my career in Interior Design and focus on my personal venture….oh, what’s my new name, Creator!  This is a new beginning for me and I’m incredibly excited to move forward in this direction on the right path.  I, of course, have an incredible support system and cannot thank those enough that have been there for me to see me through.  That being said, I have a lot of items in production in the moment just waiting for their d├ębut.  I have been revamping the blog, studio and focus of KitchStitch, with the help of my wonderful Marketing Director (my husband).


So stay tuned for great things to come, back to the studio I go…….