Welcome to My Garden!

🪴 Welcome to My Garden

There’s nothing perfect about my garden — and that’s exactly why I love it.

I call it a “controlled chaos” garden: part intention, part improvisation, part miracle. Raised beds and grow bags sit alongside repurposed containers. Companion plants tangle together. Some things grow exactly where I want them to. Others... make surprise appearances. It’s not a Pinterest-perfect layout — it’s alive, responsive, seasonal, and real.

This garden is my teacher, my therapy, and my tiny ecosystem. It’s where I compost my mistakes and plant again. It’s where I reconnect with my senses, slow down, and rediscover my place in something bigger than myself.

🌿 What’s Growing Right Now

Right now I’m growing a mix of seasonal favorites and heritage staples:

Tomatoes in all shapes — Sweet 100s, Mortgage Lifter, and San Marzanos
Squash and cucumbers reaching for the trellis
Peppers still going strong from overwintering in the greenhouse
A few struggling seedlings, some hopeful sprouts, and maybe a rogue volunteer or two

Nothing is uniform — but everything is mine.

🧠 A Garden That Fits My Brain

I garden as a neurodivergent person. That means I often work in short bursts, forget what I planted, and rely heavily on visible cues, lists, and spontaneous energy. My methods aren’t rigid. They’re soft systems designed to support joy and growth — for me and the plants.

Some tools that help me:

A color-coded watering and feeding calendar
Grouping tasks by energy level instead of urgency
Letting go of “shoulds” and leaning into what works today

🌼 This Space Will Grow with Me

Over time, I’ll be sharing more:

Tips for managing a garden with limited energy
Fertilizing and watering schedules I use
Recipes based on garden harvests
Reflections on what it means to tend things — plants, memories, identity

Whether you have a balcony, a full backyard, or a single sunny windowsill, I hope this space inspires you to dig a little deeper — into the soil and into yourself.

Welcome to my garden. 💚
— Kim

Comments

Blossom & Root: Signature Heritage Spice Blend

A Flavor Blend with Roots Jump to Recipe ↓ This rub came together over time — part memory, part experimentation, and part instinct. It’s smoky, earthy, and just a little wild — a blend of ancestral flavors from both my Otomi and English roots, made for slow-roasted tri-tip but just as good on grilled veggies or roasted squash. It’s the kind of spice mix you make once, then keep in a jar on the counter because you’ll keep reaching for it. This rub is special to me — not because it’s fancy, but because it’s familiar. It reminds me of wood smoke, backyard dinners, and reclaiming flavors that feel like home even if they were never written down. If you try it, tag me @blossomandroot — I’d love to see what you make with it. ⬇ Save for later 🖨 Print Signature Heritage Spice Blend Yield: ~1/2 cup Prep: 10 min Total: 10 min Ingredients 2 tbsp ground ancho chile 1 tbsp smo...

Celebrating with Food: Cheesecake Edition

In our house, celebration tastes like cheesecake. It’s the dessert I bake for birthdays, anniversaries, and milestones. Over the years, it’s become our family tradition—one that feels both grounding and joyful. This week, Chris celebrated five years of sobriety . That’s a milestone worth the richest, most decadent dessert I could dream up. When I asked what he wanted, his request came without hesitation: peanut butter cheesecake with a sourdough discard brownie crust. Cheesecake takes patience. From the slow baking to the long chill, it’s a dessert that insists on being intentional. And maybe that’s why it’s the dessert I return to again and again when we have something big to mark. Each cheesecake carries a story, a memory, a reason to pause. This one, especially, will always remind me of strength, resilience, and the beauty of traditions you build yourself. 🍫 The Brownie Crust This cheesecake starts with my sourdough discard brownies—rich, fudgy, and deeply chocolatey. On...

My Kitchen, My Pace: Cooking as a Neurodivergent Person

Jump to Recipe ↓ Not every day in the kitchen needs to be a marathon. Some of the best meals come together in little pockets of time, with no pressure to do it all at once. I didn’t always feel this way. For years, cooking felt like a race I was always behind on—too many moving parts, too many dishes, too much pressure to be efficient or perfect. I wanted to love it, but I was often overwhelmed before I even turned on the stove. That changed when I started building a kitchen that worked with my brain, not against it. 🌿 Cooking on My Terms As an AuDHD person, I’ve learned that consistency isn’t the same as routine—and that energy is a shifting resource. In my kitchen, I don’t rely on rigid meal plans or spotless prep. I rely on systems that are visible, gentle, and adaptable. Some things that help me: Tray prep: Dry ingredients on a baking sheet, cold items on a tray—out of sight = out of mind, so I keep them visible. Cook when I can, not when I “should”: ...

Blossom & Root

Search This Blog