My Easter Lunch 2021
So many of you have asked to see photos from my Easter celebration - I hope you saw some of them on my Instagram page @MarthaStewart48. If not, check them out now.
Holidays are so much fun. I love celebrating them with my daughter, Alexis, and her beautiful children, Jude and Truman. This year, I prepared a lovely lunch at the farm for my family and a few friends. We enjoyed salmon, ham, and lamb, artichokes and asparagus, kielbasa, scalloped potatoes, a tomato quiche, and a variety of desserts including coconut macaroons, chocolate caramel tart, lemon chiffon tart, lemon squares made by my daughter, and so much more. It was a wonderful feast for all.
Enjoy these photos - many were taken by Kevin Sharkey. Follow his Instagram page @seenbysharkey.
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- For Easter, I hosted a small and intimate gathering. I decided to prepare everything myself and cook all the dishes. One tip for planning any party is to always make a list, so everything can be done timely and efficiently. Several rooms in my home were decorated the day before – they were filled with bunnies, chicks, eggs and lots of beautiful houseplants and flowers.
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- In the bird’s nest ferns, I placed, of course – eggs. Bird’s nest ferns make excellent low light houseplants. They are also epiphytic, which means in the wild it typically grows on other plants or objects.
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- In my foyer is this big rabbit – the same one I made for the April 2015 issue of Martha Stewart “Living.” Smaller bird’s nest ferns share the faux bois table.
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- As some of you know, I share my Winter House with some birds. I have parakeets and canaries. They love singing and communicating with each other and enjoying their days from my airy, light-filled porch. Parakeets are indigenous to Australia, where they are known as budgerigars or budgies. They are very social, both with each other and with people. My parakeets are in one of two large wooden cages I designed after a 1900 French antique that was originally used to house doves or quails.
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- I always love to decorate with pretty flowers. These cut orchids are called Cymbidium Midnight Tracey ‘Moonwalker’.
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- These beautiful daffodils were picked right from my gardens and placed in faux bois vases in my large Brown Room. Wait until you see my long daffodil border this year – the flowers are coming up so wonderfully.
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- Another fern sits atop my coffee table – the foliage looks so vibrant in this room. The Easter basket was given to me by Kevin Sharkey in 2016 – filled with lots of lovely lamb figurines and green and white decorated eggs.
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- Remember those pussy willows, Salix discolor, we arranged several weeks back? Here they are still looking so pretty in the antique urn made of the same material used to manufacture sewer pipes. Sewer tile pottery was made by pipe workers who used leftover clay at the end of the work week to create sculptured forms such as this planter.
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- And of course, I had lots of fun chocolate Easter bunnies and eggs for the children.
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- The table was also decorated with seasonal plants and flowers, a variety of colorful eggs, and lots of Easter bunnies.
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- The table settings are always so beautiful. We paired light green, white and natural tan plates and linens, so the bright Easter colors and decorations would stand out.
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- I often serve beverages from this area whenever I entertain. This servery is a popular space for guests to gather. Guests could enjoy a glass of freshly squeezed grapefruit juice or orange juice – alone, with a splash of sparkling water, or with vodka.
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- Raisin scones were a big hit – served warm with delicious butter from Vermont Creamery. I made these from the Tartine Bakery cookbook.
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- I have these giant asparagus delivered to me every year from Mister Spear in California. They are always so delicious. I like to peel the bottoms of the asparagus stalks before blanching.
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- These giant artichokes are also from Mister Spear – always so giant and fresh.
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- The ham is from my friend, Pat LaFrieda. Pat LaFrieda Meat Purveyors is a third generation meat wholesaler based in North Bergen, New Jersey. He sells dry-aged steaks, artisanal burger patties, and selected cuts of beef, pork, poultry, veal, lamb and buffalo.
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- A ring of kielbasa was sliced and served with my own homemade horseradish grown right here at the farm.
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- Here’s one plate full of delicious food – everyone went back for seconds, some even thirds.
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- I also made coconut macaroons. The recipe is from my web site at MarthaStewart.com.
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- My daughter, Alexis, made these delectable lemon squares – not one was left over. She is an excellent cook and baker, and always makes something different for our holiday gatherings.
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- There was enough dessert for everyone. What a wonderful celebration. I hope you all had a festive and memorable holiday. Share your Easter stories and menus in the comments section below.
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