Issue 36 is Now Live!

[photo: Jodi Pudge]

The July/August issue of Covet Garden is a treat! This month we feature the space of interior designer Jenn and her daughters Willa and Beatrix. We've always said that Covet Garden doesn't feature spaces that have been styled by designers, but we couldn't resist the opportunity to pull back the curtain and see how a professional actually lives, works and experiments in their own environment.

And we couldn't have had a better guide than Jenn: Her flexible philosophy to space, budget and design inspired us to mix it up in our own rooms and her personal aesthetic also informed our Style and Inspiration pages. Plus, Jenn and the girls' playful approach to life (picnics on the roof!) was the jumping off point for this month's al fresco entertaining projects.

One more note: We're taking August off to work on the special print edition of Covet Garden, Covet Garden Home. If you want to pre-order a copy of our half-magazine, half-book, all treasured object, visit our Indiegogo campaign page by July 6th!


Sneak Peek 2: Refreshing Lemon Curd Cups

[photo: Ashley Capp]

To get you even more excited about the July/August issue of Covet Garden (which goes live tomorrow), here's a preview of one of our picnic party projects. This tempting recipe is by LeeAnne Wright.

Lemon Curd Cups

6 egg yolks, yolk and whites separated
1 cup sugar
4 lemons, zested and juiced
2 tbsp cornstarch
1/2 cup unsalted butter, cut into pats and chilled

  1.  Add about 1-inch water to a medium saucepan. Bring to a simmer over medium-high heat.
  2. Combine egg yolks and sugar in a medium-size metal bowl and whisk until smooth, about 1 minute.
  3. Add citrus juice to measuring cup and if needed, add enough cold water to reach 1/3 cup.
  4. Add juice and cornstarch to egg mixture and whisk smooth.
  5. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
  6. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Whisk in lemon zest and transfer mixture to clean serving containers. Serve immediately or cover each by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 1 week.

Before serving, you can also top with a meringue (see below). Makes about 2 cups lemon curd, serves 8.


1/2 tsp cream of tartar
1/2 cup sugar
3 tbsp icing sugar, sifted

  1. Whip egg whites with cream of tartar on medium speed until frothy, then increase the speed to high and gradually pour in the sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
  2. Top lemon curd with meringue. To brown meringue, place in a pre-heated to 350°F oven and bake for 8-10 minutes or until lightly browned. Do not leave unattended.

Makes 8.


Sneak Peek: DIY Project

[photo: Ashley Capp]

For our July/August issue (which goes live on Wednesday), we made some award ribbons for a family picnic party. They were so cute and easy-to-make that we were inspired to create these fancier flower badges. Here's how you can make your own prize-winning pins.


felt (we chose 3  different colours)
pin back

[project step photos: Lynda Felton]

1. Using the  marker, draw a 5 petal flower on each colour of felt—one at roughly 6" wide, the second at 4.5" wide and the last at 3" wide. Cut out the flower shapes.

2. Place each layer on top of one another to form flower.

3. Pinch the back of the layers together and stitch into place. This will give the flower a loose, puckered look.

4. Sew a button on the front centre of the flower.

5. For the ribbon tails (optional), draw 2 rectangles on 2 diiferent colours of felt (roughly 6 and 5" long). Cut out the shapes and glue the smaller tail on the to larger tail.

6. Sew tails into place at back of flower.

7. Sew pin back into place at back of flower.


Covet Garden Indiegogo Thank You Page: Week 5

We're nearing the finish line of our Covet Garden Home Indiegogo crowd funding campaign. This week, we thank the following contributors who helped us hit the $17,000 milestone!

Maciek Balmas, Shirley Clement, Anne Denoon, Ana Diez, Karen Eull, Lindsay Forsey, Tracey Ho Lung, Jennifer Jarmuszewski, David Kines, Kathryn Klar, Carole Larsen, Kim Latreille, Lindsay Lauckner, Janna S. Levitt, Sandra Rojas-Chinni – La Merceria, Rani Sanderson, Claire Smart, Jayne Whyte, Shaunie Young.

And, as always, not-so-secret salutations to the anonymous contributors!

There are only nine more days to go! If you want to contribute but haven't yet, do it now so you don't forget! You can also help out by telling people about Covet Garden Home using the social media links on our campaign page.


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