Amy Pigiliacampo + Corey Szopinski

Happy Wednesday dear friends!

Today we are so excited to feature our first official Kitchen Tour!! 

Amy Pigliacampo and her husband Corey Szopinski have been living in their Echo Park home for barely 9 months. Along with a modern floor plan, their home was built with all sustainable green materials. These elements were used to create their clean minimalist kitchen as well as their urban vegetable garden.

As believers in the organic food movement, Amy and Corey aim to eat as close to farm to table as possible. Growing as much produce as they possibly have room for in their backyard they reap the benefits of fresh vegetables and have taken the time to really understand and learn the process of gardening. 

Let's check out their awesome kitchen and garden!

 Do you and Corey follow a specific diet?

“We try to eat lean meats, and vegetables from the garden as much as possible...unofficially Paleo, with a few exceptions. Kale is our #1 veggie since it's so nutrient dense, and grows like crazy in the back yard. One purple kale plant is almost 6 feet tall and keeps producing!”


Has your kitchen gone through a remodel? If so, what was most important element that the kitchen had to have?

“We have not remodeled the kitchen yet...we wanted to use the space for a while before we decided to modify anything...mainly we are thinking about adding some tile and a water filtration system.”

As we talked to Amy during her tour we learned that she decided to save money on buying flowers and has now started using fresh produce as her new floral arrangements! Such a great idea! 

What do you love to cook?

“Grass fed steak! Grain free quiche! Kale Chips!”

If you could cook a meal for someone (dead or alive) who would it be and what would you cook for them?

“I like to cook for my dad; I'm trying to help him understand that he can still eat all of his favorite foods (a.k.a. meat) if he sources and prepares them correctly.”

What is the most used ingredient in your kitchen(besides condiments, oils, spices, etc)?

“My lemon juicer!”


Is there any specific way that you've organized your kitchen?

“We keep items that are heavily used in the kitchen and items used lessed frequently in the pantry, where my husband built me some pretty fantastic shelves!”

What are you growing in your garden?

“Kale, lettuce, tomatos, basil, brussel sprouts, collard greens, swiss chard, avocados, grapes, lemons, bananas, blueberries, strawberries and nectarines.”


What made you want to have your own urban garden?

“Sustainability and healthy living go hand in hand. By growing our own food, we reduce the CO2 footprint of our diet considerably. And because we know exactly how the vegetables are grown, we're confident that no pesticide or other toxins have touched the plants. Growing our food gives us a deeper appreciation for how much effort goes intogrowing great food.”

Where did you source your seeds? “This nursery is phenomenal; located in North Hills.”


Is your produce organic?

“Yes, we follow organic gardening principles. We are devoted composters, and we utilize our mulch to condition the soil.”


When planning your garden, what vegetable was a must have?

“Kale is our number 1 priority. We eat a lot of salads, and fresh kale is amazing.”

Do you buy other produce that you may not have growing,  or do you only use what you have?

“We still buy a lot a lemons, because it's taking our trees a while to produce. Over the next couple of years we should produce a surplus. Our banana tree is also still young, and I'm looking forward to it producing fruit next."

What is the biggest advantage and disadvantage of growing your own produce?

“I love going in the back and picking out fresh veggies for a salad. So that's a big advantage. Being new urban farmers, we are still bewildered by pests, funguses, and why some plants just refuse to grow. With time we'll get better and smarter about how we manage the garden… the only disadvantage is our own ignorance.”