congers
chef’s Garden

A grey planter filled with brightly colored herbs and swiss chard sits near a fence casting shadows in the bright sun.

Situated in a yard with limited space, a carefully crafted edible garden integrates into the perimeter of the property along the fence line. The placement and size of the garden maximizes the amount of grow space while ensuring that it integrates nicely into the existing landscaping.

The garden sits in the southeast corner, where the adjacent shorter fence allows for plenty of sunlight, avoiding shadows cast by the taller southern fence. 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, all within reach in this compact, efficient space.

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

FROM OUR CLIENT

"Kristen helped us build a garden that fits perfectly into our busy lives. It’s full of herbs and veggies we actually use, and it doesn’t require a ton of upkeep. Everything was so thoughtfully planned. It’s made cooking at home way more fun and accessible."

- Amanda A.

recipe feature

Rosemary Focaccia and Whipped Sage Ricotta

A platter of rosemary focaccia and a ramekin of whipped ricotta sage butter sit on a rattan stool in the sun with ivy in the background.

Ingredients for Rosemary Focaccia

  • 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

Instructions for 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.

Ingredients for burnt butter & Sage Ricotta

  • 4 tbsp unsalted butter

  • 1 cup ricotta

  • Sage

  • Kosher salt

Instructions for sage Ricotta

1. 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.

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