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About Brett

Brett Youmans About Mister Martha

Garlic harvest time in the garden!

Hi, I’m Brett—thanks for stopping by my home on the web!  My actual home is located in the hills of Berks County Pennsylvania, about an hour and a half west of Philadelphia.  Along with my partner Rich, I’ve been restovating (restore + renovate = restovate!) nonstop for 15 years.  And when I say nonstop, I. Am. Not. Kidding.  Victorian era beauties.  Total rehabs.   A lot of work.  Before the first renovations began, I had hobbies.  Hobbies that didn’t require being coated in plaster dust.  Or, wet paint.  Or, the possibility of being electrocuted.

Just when I thought the road to rehab ran to infinity, something ridiculously awesome would happen.  Like winning a kitchen makeover and seeing my kitchen featured in House Beautiful magazine.  Or, the time when a bathroom renovation appeared on the pages of Better Homes and Gardens followed by the pantry and laundry room popping up in This Old House magazine.  Crazy, huh?  It’s things like this that makes all that hard work just a little more rewarding and provided that extra boost to move on to the next project.

I’ve always loved to cook and garden.  Some of my earliest childhood memories are of sitting on my southern grandmother’s counter while she let me “help.”  Or digging in the dirt in my grandfather’s garden learning lessons that I still use today.  Gardening is my passion and I treasure every second I spend there.  Eating what my garden produces makes me feel more connected to the food I grow and inspires me to be a better cook.  I’m excited to share my love of garden and kitchen with you!

That first win of a kitchen makeover, added to my love of garden and kitchen, led me to the world of competitive cooking.  I’ve had great fun, met famous chefs and celebrities, and won some amazing prizes, but the best prize of all is the friendships I’ve made.

Brett Youmans About Mister Martha

Better Homes and Gardens magazine feature

I’m a flight attendant and get a lot of my inspiration from my travels.  One of my favorite things to do is visit the local market in whatever city I find myself and check out the local specialties.  I also chat with passengers about their favorite restaurants, food trucks, and hidden gems in their hometowns.  I’ve also been known to stick my head in the hotel kitchen on a layover and ask what’s cooking!

I’m a cookbook collector and recipe wrangler.  Dreamer of chickens and honeybees.  Creative crafter.  Resolute renovator.  Grower of way too much in the garden but I love to share.  My friends have said that if Martha Stewart and Bob Vila had a love child, they would name him Brett.  That’s me!

I’ve learned a lot along the way, lived to tell about it, and I’m excited to share with you!  Join me on this journey and we’ll grow, eat, make, see, and do something.  Together!

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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