congers
chef’s Garden

Situated in a yard with limited space, a carefully crafted edible garden integrates into the perimeter of the property along the fence line. The custom-built wooden planter with a light grey stain perfectly complements the natural wood fence, and the alternating joint pattern of the planter’s corners adds a touch of craftsmanship.

Designed for an owner who is a talented chef but commutes from NYC, the garden focuses on low-maintenance, easy-to-use plants that can be harvested regularly. Bright Lights Swiss chard - with its colorful stalks - provides vibrant greens, while lemon balm offers a fresh burst of citrusy fragrance. Barbecue rosemary, Hot & Spicy oregano, broadleaf sage, and Dolores chives round out the selection, offering a variety of flavors that can elevate any dish.

This small yet impactful garden serves as an example of how thoughtful planning and design can transform even the tightest corners into productive, beautiful landscapes.

A corner of a small raised bed made of light grey stained wood filled with tall Swiss chard plants.
A small raised bed made of light grey stained wood sits near a fence in the bright sun, filled with a mix of Swiss chard and herb plants.
A top-down close-up of Swiss chard plants in the bright afternoon sun.
A view of the corner of a wooden raised bed showing a bespoke, alternating joint pattern.
A close-up view of chives, sage and oregano in a light grey, custom built raised bed.
Congers_Garden_2.jpg

recipe feature 

Rosemary Focaccia & Whipped Sage Ricotta

With garden rosemary tucked into crisp, golden focaccia and a cloud of whipped sage ricotta on the side, this recipe captures the essence of stepping outside, gathering what’s fresh, and sharing something unexpectedly special at the table.

focaccia Ingredients

4 cups all-purpose flour

1 ½ cups warm water

2 tsp active dry yeast

1 tsp sugar

2 tsp salt

¼ cup olive oil, plus more for drizzling

2 tbsp fresh rosemary, chopped

Flaky sea salt for topping

ricotta Ingredients

4 tbsp unsalted butter

1 cup ricotta

Sage

Kosher salt

instructions

FOCACCIA:

1. In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

2. In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Mix until a sticky dough forms.

3. Knead dough for 5-10 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size.

4. Preheat oven to 400°F. Transfer dough to an oiled baking sheet, pressing it out to the edges. Use fingers to dimple the dough all over.

5. Drizzle generously with olive oil, sprinkle with rosemary, and finish with flaky sea salt.

6. Bake for 20-25 minutes, until golden brown. Let cool slightly before serving.

RICOTTA:

7. In a small sauce pan over medium heat, melt butter, add sage, and cook until just past browned. There should be dark specs and a nutty aroma. Remove sage.

8. In a bowl, combine ricotta & burnt butter and whisk until combined adding salt to taste. Serve with fresh sage.