My 'Great Wall of China' at Skylands

April 3, 2017

So many of you love reading about Skylands, my home in Maine - it is growing more busy there as we prepare for the coming season of entertaining.

Last week, Cheryl and Gretchen tackled the ‘Great Wall of China’, where I keep a large collection of dishes used for everyday dining. I love this wall - everything is visible and within easy reach. Around this time every year, the dishes, and the shelves upon which they are displayed, get a good, thorough cleaning. It's a tedious chore, but an important one - there are always many mouths to feed during the summer months at Skylands. I can't wait until my next visit.

Enjoy these photos.

: This is my ‘Great Wall of China’ – four open shelves that span nine-feet across one kitchen wall at Skylands. I created it by taking every white dish I could find out of the cupboards and putting them on display.

: In spring, Cheryl and Gretchen, who manage the care of Skylands when I am not there, take all the dishes off the shelves, where they have been stored all winter, and give them a fresh cleaning.

: All the dishes are placed on the large metal-topped table, and washed by hand, section by section.

: Ramekins, platters, butter dishes – everything we use for everyday dining are all washed in very hot water.

: Cheryl fills a small bin with a little dishwashing liquid – it is more economical than squirting soap directly on a sponge. In the kitchen, I have two enameled sinks, which are original to the house. Each sink also has its own wooden drainage board.

: As each dish is washed and rinsed, it is placed on the board until it is thoroughly dried.

: All the sterling silver is also washed in hot water and then polished.

: I love these bowls, with the simple “Skylands” written on the side.

: Here is Gretchen removing the dishes as Cheryl washes them nearby – it has become an efficient process.

: The table under the china is a porcelain fishmonger’s table – I found it in an antiques store – it’s the perfect accompaniment for the china.

: The ‘Great Wall of China’ holds a service for about 14-18, but there are always more dishes if needed.

: Right off the kitchen is the butler’s pantry, or servery. I keep a lot of fine china here – much of it belonged to Mrs. Ford.

: The wainscot in the kitchen is of vintage Pewabic tiles – the kitchen was designed for functionality.

: I have many espresso cups, and of course, egg cups – for all the fresh eggs I bring to Skylands from my Bedford, New York farm.

: We also like to wash all the everyday pots and pans.

: I keep the pots conveniently located to the right of the cooking area in what I call the cookware pantry.

: Stainless steel pots and pans are heavy, durable—and dishwasher-safe. Most nonstick pans are not dishwasher-safe, however, and should be hand-washed with a soft sponge and mild dishwashing liquid. And be sure no sterling-silver or silver-plated items are in the machine at the same time – mixing metals can lead to pitting in the silver.

: When everything is done, the dishes are placed within easy reach on the shelves and on the table below – mixing bowls and other cooking utensils are all ready to use.