I'm so very proud of the organic mulch and nutrient-rich compost I produce right here on my farm.
Mulch is the protective layer spread over soil that helps to suppress weed growth, retain moisture, insulate the ground, and reduce erosion. Compost, also known in gardening as “black gold,” feeds the plants with essential nutrients. During the course of the year, my outdoor grounds crew amasses large amounts of organic debris - felled trees, branches, leaves, etc., but none of the material ever goes to waste. It is either repurposed quickly as milled lumber, or made into one of the two garden dressings.
Here are some photos.
Located in a back field of the farm is my compost yard – one of the most important areas on the property. These compost and mulch piles are in various stages of decay.
Last week, my outdoor grounds crew foreman, Chhiring Sherpa, covered all the piles with lime. Lime is applied once a year to reduce mold, stabilize pH, enhance nutrient uptake, and speed up decomposition.
And then the piles are covered to help decompose the material faster and more efficiently, raising the temperatures up to 160-degrees Fahrenheit. This pile is two year old mulch. Mulch needs to age for at least six to 12 months before it is safe and beneficial for the gardens.
Once the a pile is covered, using our trusted Hi-Lo Chhiring places huge boulders on top to keep the tarps in place.
He also places boulders around the edges.
On this pile, Chhiring uses a long pipe and a large log to prevent the tarp from blowing away. I always encourage my crew to think about better ways to improve our work around the farm using items we already have. My team is very innovative.
Look at the rich, dark color of this clean and weed free mulch.
This is a pile of compost. I am so proud to be able to make both right here at my farm.
And much of it starts in my chicken yard. My roosters, hens, turkeys, geese, pheasants, quail, and peafowl all help to create my valuable compost.
… And so do my donkeys and horses.
Here is the animal waste and hay collected and piled in another area of the compost yard – ready for processing.
During the course of the year, felled tree limbs and branches are collected and stored neatly. When possible, it is either chipped and returned as dressing in the woods, or carted away and brought to the compost yard.
Once a year, I call in heavy machinery to process the materials. And then the compost and mulch are left to decay naturally.
Finally, it is brought out into the gardens to feed and dress my beds. Here’s Pasang transporting a wheelbarrow of mulch to the new rose garden earlier this season.
Here is my pinetum right after it was covered with mulch.
The pinetum looks tidy and well groomed.
In my peony garden, mulch is spread over weed cloth in all the footpaths. High-quality mulch typically appears rich in color, has a uniform texture, and is free from weeds or debris.
Good compost is dark brown, crumbly, earthy-smelling, and free of any recognizable organic waste. Here it is spread around all the peony plants.
I also spread mulch between my raspberry bushes.
In this full sun berry patch, the mulch regulates the soil temperature and makes the area neat for pickers.
This week, my crew is mulching the maze. For most gardens, a two to four inch layer is sufficient. I mulch and compost my gardens once or twice a year. It’s a lot of work, but with compost to feed the soil from within, and mulch to protect it from above, any garden can flourish like mine.
It’s always fun to share the transformation of a garden project with “before” and “after” photos.
My farm includes 150 acres of gardens, pastures, and woodlands. Every year, I work hard to design new spaces and enhance existing ones. I carefully consider each specimen’s growing requirements and mature size before planting. Down at my tennis court, I already had a collection of white hydrangeas on one side. In 2024, I decided the area would look even better with hydrangeas planted all around the court fence. I chose a blend of white and pink flowering shrubs. I watered, fed and groomed them diligently, and now two years later, they're blooming and thriving magnificently.
Enjoy these photos.
My tennis court is tucked away in a far corner of my farm. The court is surrounded by the same type of fencing as my perennial flower garden. And like all the other structures, it is painted Bedford gray.
On one side of the court behind and next to the observation pergola, is a selection of beautiful white hydrangeas including Pee Gee hydrangeas. During summer they bloom so beautifully.
Right now, the flowers are so big, they can be seen from the carriage road.
Two years ago, I decided to plant more hydrangeas around the other three sides of the court. Two foot wide strips of sod were removed for planting. These plants are Little Hottie® Panicle Hydrangeas from First Editions. They’re compact, mid-sized white hydrangeas – perfect for this side of the court.
Along both width sides, I added a selection of First Editions Diamond Rouge hydrangeas, Hydrangea paniculata ‘Rendia’ and Berry White hydrangeas, Hydrangea paniculata ‘Renba.’ Plants were positioned about two-and-a-half feet apart, so they would grow close together.
The hydrangeas were planted and mulched. I was confident they would all flourish around my tennis court where they would get at least three to four hours of direct sunlight.
The plants were in excellent condition. And, while not every perennial takes time to get going, there is some truth to the old gardener’s adage “the first year they sleep, the second year they creep, and the third year they leap.”
Look at them now – two years later.
All the hydrangea shrubs are just dripping with gorgeous blooms.
Diamond Rouge® Panicle Hydrangeas have abundant, long lasting, rounded flower heads that start white and progress to pink, intense raspberry red, and finally wine red.
These beautiful heads will get darker as the season progresses.
Hydrangeas have four petals in their florets. The petals can be found in a multitude of colors including blue, pink, purple, and white, depending on the species and in some cases, the soil pH. I have other colored hydrangeas elsewhere around my farm and they’re all blooming.
I have long grown hydrangeas. Hydrangeas are one of the most popular ornamental garden plants because of their large spherical flower heads.
And look at the Little Hottie panicle hydrangeas – also bursting with beautiful flowers.
Each low shrub is filled with white to antique white flower clusters.
On the opposite side, I planted taller Berry White hydrangea with flowers that also start out white in July then progress to dark pink, beginning at the bottom and developing up to the top of the panicle.
Hydrangea leaves are mostly large two to eight inches long, ovate or heart-shaped, with serrated edges, prominent veins, and a rich green color.
It’s wonderful to play tennis surrounded by all these gorgeous flowers.
And just feet from the hydrangea border is this apple tree – one of the favorites on the farm for green tart fruits.
Step under its canopy and there are so many apples growing.
They are not ready just yet, but I think it will be a good apple year.
What a difference a short time makes in the garden. Plant in the proper spot for the specimen, maintain good nutrient rich soil, and water and feed properly – your gardens will thrive like mine.
Business gatherings are always so much more enjoyable when accompanied by a delicious homemade meal.
Yesterday, I hosted a luncheon at my home for 22. With help from Chef Jeff Srole, I served a wonderful summer menu that included tomato tart, fennel salad with provolone and olives, arugula salad, chilled salmon with cucumber and dill, and for dessert - vanilla bean Panna Cotta with grapefruit granita and Sicilian pistachios. It was an excellent luncheon - al fresco under my pavilion.
Here are some photos.
Delicious summer tomatoes just cut for my luncheon appetizer – tomato tart. It’s part of the mis en place. Mise en place is a French culinary practice meaning “everything in its place,” involving the preparation and organization of ingredients, tools, and workstations before cooking.
The tart crusts are also laid out. If you’re not familiar with tomato tart, try my recipe in my 100th book, MARTHA: The Cookbook. You’ll make it again and again.
A generous layer of grated Italian Fontina cheese is spread on the chilled crust.
Then the tomatoes are arranged in an overlapping circular pattern.
The tarts are garnished with cherry tomatoes and seasoned with salt and pepper before going in the oven.
Meanwhile, grapefruit segments are placed on a sheet pan and chilled so they’re ready when dessert is made.
Outside at my pavilion, potted plants are arranged on the table. I decided to give one to every guest, so I used them for the centerpieces. These are Chinese money plants, Pilea peperomioides – low-maintenance perennials with interesting coin-shaped foliage.
These Chilewich place mats are very special. The seashell image was designed by my granddaughter, Jude. She arranged the shells on the beach while on a trip to the Philippines and sent me the photo inspiration.
Enma ironed and folded crisp, white napkins for the event.
They’re perfect on my drabware Wedgewood plates.
Although the food is already well seasoned, I always like to put out some extra salt and pepper.
Flatware is placed next. When hosting a meal, be sure to decide what utensils, plates, and platters will be needed ahead of time, so there is no last minute rush.
My long yew table is all set. I decided to serve lunch “family style,” so everyone could serve themselves. Space was allotted for all the necessary platters.
Enma made lots of fresh iced teas for the guests including my popular pomegranate iced tea made using concentrate from our friends at POM Wonderful.
I like to serve the tomato tart warm to hot. Here is one of several. Not one piece was left over.
The tarts were served on cake stands to make good use of table space.
The fennel salad is served with strips of provolone cheese, olives and herbs.
The fresh arugula salad was served with pine nuts and a light vinaigrette.
Here’s the main course – a delicious salmon, served chilled with a cucumber and dill. It was perfect.
And finally for dessert, a light Panna Cotta with grapefruit granita and pistachios. It was a lovely lunch to celebrate Hint, my latest project and the newest age in homekeeping. I hope you’ve seen my posts on @MarthaStewart48. Be sure to get on the waitlist – just click on the highlighted link.
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