Tuesday, August 30, 2016


Flowers make a wedding especially beautiful and Lauren's florist Ivy, (ouatwedding@gmail.com), did an outstanding job with them. She was a generous collaborator and allowed us to join in the fun with flowers from our garden. I designed these flower stands to integrate with the chancel furnishings at Atonement and the talented Frank Mangiaracina built them with skill and precision. They really do a nice job of adding height and elegance to Ivy's arrangements.


The bride insisted the flatware be bundled a day before the wedding so all was ready for reception set up the following day. The problem was that she wanted a sprig of rosemary tied into each bundle. Even though I planted a good number of plants there was not enough. What to use instead that would look good the following day? Answer: boxwood! It worked like a charm!
 Colin and Gabby are tying boxwood sprigs to the flatware bundles with black gross grain ribbon. These were placed on top of the napkin centered on the plate. Since we did this a day before the reception, boxwood proved to be a perfect choice for greenery as it looked freshly cut 24 hours later!

Sunday, August 28, 2016


These guys in my Basic Design Class at Conception Seminary College are making their own handmade paper from recycled office memos, nature bits they've gathered in surrounding woods and cut up lines of their favorite psalms. The paper will be used in creating the covers and inside pages of a hardbound sketchbook journal focusing on the design elements of Shape and Texture.
Couching newly poured sheet of paper.

The paper is nade in a two-part mold: a screened frame and a deckle.

There are severeal methods for making paper.  Here we are using the poured pulp technique.

Friday, August 12, 2016


Usually the Studio Assistants are mixing paint or concrete at From the Summer's Garden. Today, we made hand-cranked ice cream to celebrate our senior who is bound for college at the Minneapolis College of Art and Design. It has been a pleasure working with Joe these past four years and we wish him exiciting creative adventures ahead.
We are currently looking for a new Studio Assistant Apprentice who is a freshman or sophomore at one of the Shawnee Mission high schools. Our assistants usually come from these schools because of their proximity to the studio, resulting in a shorter travel time after school. 
If you think you might be interested or know someone who might be or know of someone who might be, please check out the job description in the menu bar above.
Email Steve at summersgarden@everestkc.net or give him a call at 913-579-5395 for more information or to apply.

Thursday, August 11, 2016


Carla and Dean have created a Grandchildren Garden to celebrate their 13 grandchildren. For Dean's birthday, Carla had us make three grandchildren totems, one for each of her own kids featuring a stone for each grand child. These will add height and interest to their garden while honoring these kids!
We have a broad selection of different totem compoments and as you see here, do custom totems as well. We can help you create your own garden totem! The can stay outside year-round and can even be seasonalized.

Friday, July 29, 2016


Wild blackberries are ripening in the meadows up at the Abbey.  They are large and juicy this year because of all the rain.  These berries are very tasty but deadly because they have thorns that won't stop.  The thornless version in our garden have peaked and we'll pick for about 1 more week.  Here's a tasty pie that combines a fresh lime with locally grown peaches and blackberries. My, my my...I love pie!
Blackberry Peach Pie with Lime
Make your favorite two-crust piecrust recipe and chill.
Wash, pit and chop 6 ripe peaches.
Remove the ends of 1 lime and chop the entire thing.
The lime adds huge flavor, is full of natural pectin to help thicken the pie filling and keeps the peaches from browning.
Add 2 cups fresh blackberries
Mix in:
2 TBS tapioca
3 TBS cornstarch
pinch of salt
1 1/2 cups of sugar

Mix together and allow to sit while you prepare the crust.
Fill the pie shell with the fruit mixture and dot with butter.  Add the
top, brush with cream and sprinkle with cinnamon and sugar.
Bake at 400 degrees for 10 minutes and then another 55 minutes at 350 degrees.  This one tends to be a dribbler so put the
catch-pan underneath the pie to contain the mess....but oh, is it worth it!