I hope you all had a pleasant Fourth of July holiday. I had a fun and restful time at my home in East Hampton. I returned from Turkey last Wednesday afternoon. The next day, Thursday, I was busy preparing for my new television season, which we begin taping this week. On Friday, I spent the entire day with Chef Pierre, preparing some final menus for my upcoming entertaining book. It’s been a long time in the works and I cannot wait for it to be in print. It’s going to be a really beautiful volume. In between all that, there is always time to tour around the farm.
I asked Shaun to pick me very thin stalks of rhubarb for a special dessert for the new entertaining book photo shoot.
The vegetable garden is strong and healthy.
This curly leaf is kale – Winterbor
This is an heirloom variety called True Black Brandywine.
Thankfully, the tomatoes are growing beautifully this year.
The cabbages are forming nice heads.
These are stalks of Brussels sprouts – Bubbles.
A row of garlic
The eggplant patch
This white variety is eggplant – Casper.
The edible pea pods are still growing like crazy.
A thick row of Swiss Chard – Ruby Red
The flowers of garlic – Chrysalis Purple
Recently planted rows of radish – French Breakfast, lettuce – Merlot Batavian, radish – Early Scarlet Globe, and celeriac – Boule de Marbre
He also picked an assortment of fragrant herbs – thyme, sage, basil, and tarragon.
Meanwhile, Pierre was cooking feverishly in the kitchen, creating beautiful menus for the new book.
Gyurme mowing the lawn
Rufus, Clive, and Billy are enjoying the cool and clear day.
This is a seed head of a tree peony.
Large, showy, upright flower clusters produce fruits with husks that have thick, knobby spines. Usually a single, rounded, shiny brown seed is produced in each fruit.
These are the flowers of an Ohio buckeye.
Purba and Gelbu have just done the weekly cleaning out of the hen houses. The used wood shavings are taken to the compost area.