Friday, January 19, 2018


Even gardeners can be on point with Ultraviolet, the 2018 color of the year!

Thursday, January 18, 2018


Cynthia Musick wrote this poem for our Strawberry Garden Time spring theme. This coming season our gardens will offera moment of distraction-free time, the "new" ultimate luxury. Time for you to explore, shop and create at From the Summer's Garden.

Wednesday, January 17, 2018


The Strawberry: Naughty or Nice?

Medieval people believed the strawberry to stand for noble thought and modesty. Though conspicuous by its color and fragrance, it bows humbly to the earth. Strawberries are used as symbols in illuminated manuscripts since the three-partitioned leaf is a reminder of the Holy Trinity. The fruits, pointing downward, are the drops of blood of Christ, and the five petals of its white flower, his five Wounds. 
Thus, it has become a symbol of perfection and righteousness. There is one exception to the strawberry as a positive symbol and that is its depiction in Hieronymus Bosch's strange, complicated triptych, The Garden of Earthly Delights. The painter depicts the strawberry as a sign of sexual voluptuousness, clearly not an expression of the innocent medieval artistic spirit but a sensuous, earthy symbol that lived in Bosch's surreal imagination.
Whether you view it as naughty or nice, the strawberry remains a fascinating plant, beautiful flower and delicious fruit.


In our Valentine Paper Craft Workshop we will be coloring white paper pulp to make these cool little handmade paper hearts. In the process they are loaded with flower seeds. You will use them first as an ornament on a Valentine card or as a gift tag. As spring arrives, the recipient can plant the paper heart in the garden to grow a nice patch of mixed annual flowers. This is just one of several projects you can make in this workshop. C'mon, join us!
Details and signs-up: or call Steve at 913-579-5395.

Tuesday, January 16, 2018


Thinkin' nice warm thoughts on this chilly winter day... The KC Symphony Auxillary just called to let us know that they've accepted our proposal, STRAWBERRY GARDEN TIME for this year's 2018 Designer's Showhouse. We are excited to be working with this fantastic organization on this house which goes on display in April. This same theme will focus our Spring Garden and Studio Sale in April and May. Spring is coming with bright red strawberries and fun creative activites. Take heart!

Thursday, December 7, 2017


If you are looking for a dessert to crown your holiday feast, here is a killer pie that really rings the"dessert bell"!
Chocolate Pie Dough:
1/3 cup unsweetened cocoa
2 cups of all purpose flour
1/2 tsp salt
3 tbs sugar
8 tbs butter (1 stick), cut into cubes
1/4 cup shortening
1/4 cup cup vodka
1 TBS cold water

Mix chocolate pie dough and divide into two disks and wrap in plastic wrap.  Chill for at least an hour.   Roll out one disk and fit into 9 inch pie plate.

Roll out the second disk and cut into star or other shapes with holiday cookie cutters.  Brush with egg white and sprinkle with sugar.  Place on parchment paper covered cookie sheet and chill along with pie.
Pie Filling:
1 1/4 cup sugar
4 tbs cornstarch
1 TBS tapioca
5 cups of frozen cherries thawed and drained
3 tbs lemon juice from a real life lemon
1/2 tsp vanilla extract
5 cups frozen cherries pitted and thawed
Reduce juice from cherries to ¼ cup

2 jars KC Classic Innovations Chrolate Cherry Fondue
Whipped cream

Preheat oven to 475.  Combine the sugar, cornstarch, salt, lemon juice and vanilla in a large bowl.  Mix in thawed cherries.  Allow to rest while you reduce the cherry juice by boiling it down to ½ cup.  Add to cherry mixture, stir well and spoon into pie shell.

Bake for 15 minutes, then turn oven down to 375 and finish baking for about 45 minutes or until the filling is thick and bubbly. If your crust looks like it is browning too much, cover it in foil.  Cool Pie completely. Spread one jar of KC Innovations Chocolate Cherry Fondue over the top of the cherry layer.  Pipe or spoon whipped cream over this layer and decorate with the chocolate cutouts.