October is an especially busy month at my farm, as my gardeners and outdoor grounds crew work to bring all my warm-weather container plants indoors for the winter.
I have an extensive collection of tropical plants that cannot tolerate freezing temperatures. Because I live in a four-season region, these tender specimens must be moved into the greenhouses, where temperature and humidity can be carefully managed throughout the colder months. The plants that spent the summer at Skylands, my home in Maine, are also brought back for winter storage. Moving and organizing such a large collection is a time-consuming process, but it is essential to protecting these plants and ensuring they remain healthy until they brought out again in spring.
Enjoy these photos.
Every year, I evaluate the needs of my plants and decide where they will be stored for the winter months. Plants grow, so they cannot always be stored in the same place. It’s a big multiple-day process.
The hoop house structures are all made from steel frames and polyethylene panels. Inside, the temperature and humidity levels are closely monitored and can be adjusted as necessary. They all have manual roll-up curtains on both sides for ventilation purposes on milder days.
I repurpose stumps from downed trees to use as risers for some of the potted plants or for the legs of tables. It’s important to make use of both horizontal and vertical space when storing.
All the plants are brought to their designated greenhouse and placed outside, so each one can be inspected, and trimmed or repotted if necessary. Then, each one is carried into the structure where they will stay for about seven months.
Some plants need repotting before going indoors. Matthew oversees what plants need to be moved into bigger containers.
Phurba repots a selection of bird’s nest ferns.
For all the indoor potting needs, we use Miracle-Gro potting mix, which combines natural, nutrient-rich ingredients with the right balance of moisture retention, aeration, and drainage.
Bird’s nest ferns grow a couple inches per year, or two to four new fronds annually. They are all repotted every two to three years.
They are also fed with Osmocote, a controlled‑release fertilizer made of polymer‑coated granules that slowly provide nitrogen, phosphorus, potassium, and other beneficial elements to the plants.
Manageable potted plants are wheeled inside by hand cart.
These plants are outside the hoop house next to my vegetable greenhouse. Many of the plants are grouped by type and by care needs.
Here is a sago palm. Everyone rushes to move the plants because of the threat of frost in the area. Tropical plants, such as sago palms, need to be moved indoors before temperatures dip below freezing and then kept in a bright, well‑ventilated space.
Tables on both sides of this hoop house are used to store small, often younger potted specimens.
The ponytail palm, Beaucarnea recurvata, is a striking succulent from eastern Mexico, with a bulbous trunk and long, hair‑like leaves. Despite its common name, it is not closely related to the true palms. In fact, it is a member of the Agave family and is actually a succulent.
These agaves also have sharp spines, so it is important to place them strategically.
One by one, plants are brought inside and also positioned so none of the plants touch. Plants are sensitive and if left touching could cause a defense response reducing growth. Plants can also become more easily infested with pests or diseases if left touching.
This hoop house is full. I am very fortunate I have enough hoop houses and other indoor spaces to keep my expansive plant collection.
All the greenhouses are checked a couple times each day to make sure the temperature remains comfortably warm inside. Too cold, plants will freeze – too hot, plants will rot.
This year, I also stored some plants in my vegetable greenhouse.
And in my stable, where there is room for even taller specimens.
I was worried I wouldn’t get them all in on time, but I did. They’ll continue to thrive in the hoop houses until they are brought outdoors again in spring.
Training is an important part of raising a happy, confident, and well-mannered dog.
My French Bulldog puppy, Half Moon, is growing quickly and is almost a year old. She has learned a great deal from her mother, Luna Muna, but I also wanted her to benefit from working with a professional trainer. This week, Half Moon spent time with Sal Romano, proprietor of Delighted Pets in nearby Brewster, New York. His business offers boarding, daycare, canine enrichment, and positive reinforcement training. I'm looking forward to seeing what new skills my beautiful Half Moon will learn.
Here are some photos.
Sal Romano started Delighted Pets in 2015 in New York City. Its first offerings included daily walks around Manhattan. Now, his company offers full concierge service, boarding, small group excursions, and more. Here’s Sal with Half Moon shortly after arriving at his facility for her first day of “school.”
Delighted Pets has an indoor/outdoor structure and a two-acre well-secured, open space nearby, as well as services in Manhattan.
Every room is clean and climate-controlled. The main exercise room of Delighted Pets is decorated with a gallery of dog portraits. The floor is padded for safety and there is a variety of agility equipment for indoor enrichment and training.
An adjacent kennel room has individual crates for quiet time and naps. Owner notes and personal food, treats, and supplies are kept near each crate.
Larger pens are used for bigger dogs or family multiples.
There is also an appropriate stainless steel animal tub for bathing.
And this hydraulic grooming table can accommodate both small and big dogs for brushing or cuts – a professional groomer is on-site.
Before any training work can begin, Sal works on getting Half Moon comfortable with him and the new surroundings. Here, Half Moon is on the grooming table where Sal tests how agreeable she is being touched and checked by someone she doesn’t know.
Half Moon is very accustomed to being handled – she is groomed every day at the farm. This is easy for my little Half Moon.
Here, Half Moon is taken to an outdoor enclosure to let her explore and sniff.
Half Moon is curious but slightly timid. This is the first time she is away from her mom, Luna Muna.
Here she is starting to walk around the enclosure – slowly, she starts to like the environment.
A harness is fitted for Half Moon and Sal starts working indoors on her recall, a training skill where the dog is taught to come to the handler immediately after a specific verbal cue or signal is given.
Half Moon’s confidence is building and does this several times. While Half Moon comes when called at the farm, it’s good for her to practice this recall without the help of Luna and my other dogs. Half Moon listens for Sal’s cue, his tone of voice, and his body language to understand what she is being asked to do.
Here is Half Moon returning consistently to Sal. Dogs learn through operant conditioning — repeating behaviors that lead to rewards and encouragement, while avoiding those that don’t.
Half Moon gives a little “side eye” – she’s quite proud of herself.
Here, Half Moon is being asked to walk with Sal, by his side. She does this all on her own – Half Moon is gaining his trust. Training is a gradual, multi-step process that demands clear communication, repetition, positive reinforcement, and above all patience. What a good girl.
The Delighted Pets boutique includes all-natural, American made treats. These Delightful Bites come in several flavors and treat sizes. My dogs love them.
Other shelves include a curated collection of grooming accessories and supplies.
And this area has a collection of cold-weather vests and coats for big and small dogs.
Training is hard work for a dog. It’s not just about following commands, it’s about learning new communication, controlling impulses, and adapting to certain human expectations. It was a log day, but Half Moon is doing wonderfully!
Once autumn arrives, it’s time to harvest the crisp, juicy apples from the hundreds of trees throughout my farm and turn them into fresh apple cider. Did you see my Instagram posts on @Marthastewart48? There’s something so gratifying about this good, old-fashioned cider making process.
Historically, cider was very important to early Americans. One in every 10-farms in New England operated its own cider mill by the time of the American Revolution. In fact, President John Adams famously drank cider every morning, believing it contributed to his good health - maybe so, he lived to the remarkable age of 90. This week, cider-making was in full swing at Cantitoe Corners. It was a lovely way to welcome the season, put my apple harvest to good use, and enjoy a most refreshing and naturally sweet drink.
Here are some photos, enjoy!
The apples used don’t have to look pristine, but they need to be free from spoilage, which would cause the juice to ferment too rapidly. They should also be well-washed, so they’re ready to go through the press. Bruised apples are put aside for my horses to enjoy.
I’ve had this manual Happy Valley Ranch press for more than 20 years. It is designed to grind and squeeze at the same time.
Pati and Carlos are getting some great exercise pressing apples. This “American Harvester” model consists of a hand-crank grinder affixed to a basket press. The grinder, pressing screw, and flywheel crank are all made of durable cast iron.
The apples are pulled from the basket or crate one by one.
Each apple is dropped onto the rotating drum. The embedded teeth grind up the apples as they are placed into the chamber.
Looking closely, one can see the small blades – they are very sharp. As the wheel is turned, the apples are pressed into the teeth and cut into small pieces.
The rotating drum works very quickly to chop up the fruits. This process is best done with two people, so one can drop the apples as the other turns the wheel.
The flywheel is an 18-pound cast iron wheel attached to the grinding shaft. This allows the operator to turn the drum which grinds the apples. It takes quite a few apples to fill the tub. Once the tub is filled with apple pulp – skins, seeds and cores – the pressing process can begin.
The tub where the apples fall after going through the grinder is called the hopper. The hopper catches the apple pulp while another tub is used for pressing.
The basket press relies on a large screw to add pressure to the crushed apples, or pomace, that are in the tub. It takes some strength to turn the screw efficiently. The 2×4 piece of wood helps add more torque. The hardwood tubs have beveled staves which make them easy to clean. They measure 12-inches high, 13-and-a-half-inches in diameter and are supported by steel hoops.
The screw pushes down on this press plate that is placed on top of the chopped apples. The pressing disk is made of maple wood.
The screw is a one-and-a-half inch thick cast iron threaded acme screw – an industry-leading thickness that can withstand the pressing pressure needed.
As the apples are compressed, the juice flows out of the sides, through a downspout, and into a collection vessel below.
A bushel of apples makes about three gallons of cider. A bushel of apples typically holds about 125 medium apples.
Do you know the difference between apple cider and apple juice? Juice has already been filtered to remove any solids or sediment, and then pasteurized to extend its freshness. Fresh cider is pure, raw juice from the apples.
Look how beautiful the cider is – such a rich, amber color.
All the compressed apple pulp is emptied into a bin and set aside for my chickens – they love pecking at the scraps.
I add a step, which is to strain the cider through layers of damp cheesecloth. This removes all the foam.
The juice is poured into a strainer and directly into a jar.
Pure, fresh apple cider made from crisp, sweet, organic fruits. It’s well-worth all the effort.
After the cider is poured, the top of the jar is wiped perfectly clean and the lids are screwed on top.
More than 60 quarts of cider made so far at the farm…
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