Welcome to From the Summer's Garden! You'll find a garden full of unique and useful products and ideas for you and your garden. You can shop here anytime, just make an appointment by calling Steve at 913-579-5395 or emailing email@example.com. We feature experiential sales events you won't want to miss with guest artists bringing you their handmade original creations.
Get Your Hands Dirty: Mix, Mold and Sculpt a Personalized Garden Container
August is a great time to enjoy the pleasure of creating your very own garden container. Why not learn to make hypertufa? Mixing, molding and sculpting with hypertufa (“tufa”) means getting your hands into a blend of water, cement, sand and recycled paper and crafting a garden container or other piece of art for your garden with a theme you choose. It’s functional, beautiful and fun ... and your options are just about endless.
If you’re new to the joys of “tufa,” From the Summer’s Garden offers a unique “green” version of hypertufa
which you will learn how to make in our August studio. The workshop is a consecutive Saturday and Sunday , August 19 and 20 here at our studio. Participants will take home four to five finished projects, including a garden container, a stepping stone, a draped concrete container, small herb pots and a cast leaf water basin- quite a deal for one studio!
Hypertufa garden containers allow all KC gardeners to dream big and take action while waiting for spring’s arrival. From the Summer’s Garden in Kansas City is your resource, offering workshops throughout the year and legendary Spring Sale events every weekend in May and our holdiay Sale ihn November.
Start mixing, molding and creating for your garden today!
Participants wander the garden selecting colorful leaves and blossoms and fragrant herbs to use in making their paper. You will learn to make beautiful custom sheets of handmade paper. Then you will learn to sculpt a simple shape and make a simple plaster mold for paper casting.
This group liked making paper so much they opted to forego other projects in order to keep on with their experimentation. The possibilities are endless when the garden is at this stage of high summer growth.
This sheet is made with marigolds and lemon balm leaves.
Here's a handsome blend of purples and greens.
Carolyn snips the small leaves of fino verde basil for her paper.
Besides adding great color, it smells heavenly!
Brenda mixed in confetti made from shredded seed catalogs to kick up the color a few notches.
Anne carefully positioned small thunbergia blossoms into her paper after it was poured.
Carolyn trims the edge of her paper bowl featuring multi-colored zinnia petals.
Damp handmade paper is applied to the bowl mold and patted into shape. Susan created a custom sheet using birch twigs and ginko leaves.
On the second day of the GARDEN PAPER WORKSHOP the paper bowls were ready to be removed from their molds. It is always exciting to see what surprises you'll find on the inside. These bowls are beauties!
This bowl was made with pape containing red, coral and orange zinnia petals.
...and this one with celery leaves and white zinnia petals.
This one reminds me of a cabbage!
Brenda's confetti/petal bowl...
...and Anne's thunbergia blossom bowl.
Three vases made from different papers.
This is the plaster mold cast from Brenda's sculpture of a bee. She will use this mold to cast paper pulp shapes similar to the flower on the right. They can be used to make ornaments or even a decorative garland.
Taking a little time to jot down some notes. it would be hard to remember everything we've done in the Garden Paper Studio!
It's blackberry picking time and eating the sweet berries fresh is a special treat... but since pie is at the top of my food chain, I can't pass up making this awesome Blackberry Lemon Pie. This is a deep dish pie and has a few more steps than a conventional "throw it all together and dump into the pie plate" routine. I was watching Alton Brown from the food channel discuss the benefits of cooking a fruit filling before filling the pie. This results in a perfectly shaped pie that does not collapse and has no bubble over making a mess in the oven. In this recipe, I tried a little of each, some of the filling precooked and a fresh berry mixture added to it after cooking to retain the shape and texture of whole berries in the pie. This pie's a keeper and it's hard to keep from "just trimmming the edge"!
Blackberry Lemon Pie
Recipe: Makes 1 9-inch deep dish pie
2 ½ cups of flour
1 teaspoon of salt
3 tablespoons of sugar
1 stick of butter, cold and cut
up into cubes
½ cup of lard, cut up in small
7 tablespoons vodka
1 egg, slightly beaten
In a food processor, combine
flour, salt and sugar. Add butter and shortening to the flour mixture. Pulse to
combine all of the ingredients until the mixture looks like coarse sand. Add
the cold water, tablespoon-by-tablespoon, pulsing in between tablespoons.
Seriously, pulse. You don’t want the heat from the motor interfering with the
consistency of the dough. Add water until the dough comes together into a ball.
The dough should not be sticky or crumbly. Divide dough in half and shape into
2 disks. Wrap each disk in plastic wrap and keep in the fridge for at least 30
6 cups of blackberries (set aside
2 cups whole berries)
11/2 cup of sugar
1 lemon, juiced and grated zest
4 tablespoons of cornstarch
1 1/2 tablespoons quick tapioca
Mix the 2 cups reserved berries
with ¼ cup sugar and 1 tablespoon of tapioca. Set aside.
In a medium saucepan over medium
heat, combine berries, 1 cup sugar, lemon juice and zest.Cover and slowly bring to a simmer for 15
minutes, (not a hard boil) Dissolve 1/4 cup sugar in ¼ cup water and stir in
cornstarch. Add some of the hot berry mixture to warm the paste and then
thoroughly mix into the simmering berries.Stir constantly as mixture thickens.Remove from heat and add vanilla. Set aside and let cool.
*Note: Depending on the sweetness
of the berries, you may need to adjust the sugar. Berries picked at the peak of
season tend to be sweeter than the more tart ones supplied year round.
Preheat oven to 350 degrees F
On a lightly floured surface,
roll out 1 disk of dough until 10 inches in diameter. Gently place the dough
into the pie plate and crimp edges. Place in fridge for 30 minutes. After 30
minutes, place the cooled filling into the prepared pie plate. Roll out the
other disk of dough and cut into ½- inch to 1- inch strips. Place strips
horizontally onto the pie. Start placing strips one-by-one vertically, lifting
every other strip to create a lattice pattern. Brush 1 slightly beaten egg
gently onto exposed piecrust. Sprinkle coated crust with sugar. Place the pie
onto a cookie sheet and place in oven for 25 minutes. Rotate and let bake for
another 30 minutes or until the crust is golden brown.
1. Use one of the two pieces of foam as the
base for your tray mold. If they are of different thicknesses, use the thicker
piece for the top part of the mold.
2.Draw a rectangle or square on the top mold piece leaving a 1 ½ inch
thick border around the edges.Use the
keyhole saw to cut out the rectangle resulting in a foam frame shape.
3.Position this frame shape on top of the bottom piece of the mold.Use the nails to pin the frame to the base
piece, spacing them about 4 inches apart all the way around the frame.
4.Once the mold is assembled, generously spray the inside with the baking
up the hypertufa to a clay-like consistency.It should stick together when squeezed, resembling gray hamburger.
6.Sprinkle hypertufa over the entire bottom of the mold in a one-inch
layer. Press the hypertufa together with your gloved hands creating a smooth
solid surface.Tamp the bottom layer
with the brick to get a smooth even surface.
line the perimeter of the frame with a thick border of hypertufa.Use your fingers to press it to the sides of
the mold and smooth together.
the brick to square the sides and corners of the tray. You can create a fluted edge by pressing the
sides in even increments with the ½-inchpiece of rebar. Finally poke one or two drainage holes in the bottom
with the pipe or rebar. Set aside, out of the weather, to set and harden for at
least two days .
9. Roll 6 baseball-sized balls of
hypertufa.This will make three complete
toadstools.If you’d like more
toadstools, roll two balls for every toadstool.
10.For each toadstool, roll one ball into a thick stalk-like stem.Flatten a second ball into a mushroom cap and
round the edges.Be careful not to make
the caps too thin or they will break easily. Use the rebar to flute the caps if
you’d like.Allow these caps to set
over night.The next day they should be
hard enough to carefully pick up.
11.Use the sharp corner of a trowel to bore a depression in the bottom
center of each toadstool cap and allow to cu
the toadstool caps to the stems with Goop Household Cement or E6000 craft
13.Leave the toadstools plain or paint them with exterior paints.
14.Pot up the tray with succulents and add the toadstools for the finishing
If you’d like to make these toadstools and
succulent tray but do not feel up to doing it yourself, join is in a creative
workshop offered repeatedly through the summer.
For more info visit:peaceinmygarden.com
Whimsical garden decor is Karen Skillett's focus for the 2017 FTSG Spring Sale! Inspired by her love of fairy gardens and her current obsession with vintage dishes, Karen combines her unique finds to create cheerful accents for your garden! She even searches high and low for hard-to-find vintage demitasse spoons (little spoons) to complete her chimes! And, well, her new bees and ever-present gnomes...she makes those just for fun!!
You can garden for years and still learn something new...every year! Earlier this spring, I read an article on a plant called Lamb's Quarter in Organic Living. I got so fired up over this new discovery that I promptly ordered seeds. It is a "wonder plant", similar to Kale in the rich nutrients it provides. The tender top two inches are picked and steamed, sautéed or added to soups and have a flavor similar to its close relative, spinach. Rich in Vitamins A, C, B1 and B2; iron and protein, this nutrient dense green is worth growing in the garden. When the seeds emerged, I was horrified to discover that Lamb's Quarters is none other than a prominent weed in most American gardens! I have pulled and composted it every year I can remember. After i got over this revelation, I decided to give it a chance but definitely will NOT allow it to go to seed.
Lambs Quarter requires no cultivation and is relatively disease and insect free. Compare this to many of our cooking greens in the mustard family such as collards and kale which require vigilant bug protection. My mustard family greens are riddled with holes from beetles and the Lamb's Quarter are showing no signs of damage from bugs nor from drought. Rethinking our current cultures agriculture and culinary paradigms, we can adapt our tastes to the relative ease and nutrition of our weeds. My mind has been opened by the garden...once again!