If you live in an area where the foliage changes with the seasons, you know how beautiful and exciting this time of year can be.
Here at my Bedford, New York farm, the peak of fall color is still several weeks away, but the changing leaves are already producing touches of gold, amber, and red. Over the years, I’ve planted thousands of trees across the property, making it even more rewarding to watch the landscape transform as autumn unfolds.
Here are some photos, enjoy.
One of the prettiest times of year to walk the four miles of carriage road around my home and through the woodland is now, when the foliage on so many trees and shrubs begin to show off their fall colors.
Late September to early October is when the fall foliage starts to turn here in the Northeast.
The range of colors is influenced by several factors, including the type of tree, environmental conditions, and the timing of the leaf drop. Weather also plays a part – cooler nights and sunny days are ideal for the brightest reds and oranges.
Because of changes in the length of daylight and changes in temperature, leaves stop their food-making process. The chlorophyll breaks down, the green color disappears, and the yellow to gold and orange colors come out and give the leaves part of their fall splendor. This maple is just up the carriage road from my chickens and near three of my hoop houses.
Here are the horse chestnuts at one end of my long Boxwood Allée. The one on the right is turning beautiful shades of amber.
Even within the same species, the timing of color change can vary from tree to tree. Both trees will turn shades of yellow, orange, and reddish-brown before all the leaves drop.
Here are the weeping hornbeams, Carpinus betulus Pendula, planted between my long pergola and my orchard. I love these weeping hornbeams – the branches of these trees gracefully weep creating an umbrella of foliage that reaches the ground. The leaves are just beginning to change – the foliage turns a bright yellowish color this time of year.
Up close, one can see the seed catkins hanging from the branches, holding about 10 to 30 seeds each.
Deep in my woodlands, many of the trees are showing off their bright green to yellow gold color palette.
Some of the lindens in my maze have also started to turn. Lindens, also called basswood or Tilia, are known for this uniform yellow fall color.
These lindens are also just starting to change. This section extends from my long pergola all the way to the Boxwood Allée. In 2017, I lengthened the allée all the way down to the chicken coops.
Ginkgo biloba, commonly known as ginkgo or gingko, and also known as the maidenhair tree, is the only living species in the division Ginkgophyta. It is found in fossils dating back 270-million years. Native to China, the ginkgo tree is widely cultivated, and was cultivated early in human history. Here’s a close look at the leaves showing the changing colors from bright green to yellow.
Here is my Allée of Pin Oaks, Quercus palustris. These have done so well over the years. The leaves are changing to yellow and reddish bronze. Once its fall color display is done, pin oaks often retain brown leaves, which persist on the trees through winter.
Just behind my large Equipment Barn in my pinetum is this American larch, Larix laricina. This tree is commonly called tamarack, eastern larch, American larch, or hackmatack. Here is one of its bright yellow fall branches. This deciduous conifer will drop all these showy needles just as winter approaches.
Autumn leaves have already started falling. My outdoor ground crew will soon be blowing all around the farm.
The trees around my hayfields display such wonderful shades of orange, yellow, amber, brown, and green. I love the layers of color created by the changing leaves. Although some autumn coloration occurs wherever deciduous trees are found, the most brightly colored foliage is seen in Canada, the northern United States, Scandinavia, northern and western Europe, the Caucasus region near the Black Sea, Russia, eastern Asia, Argentina, Chile, southern Brazil, Korea, Japan, and New Zealand’s South Island.
Some of the berries persist into early fall, such as these kousa dogwood fruits, which are edible. The soft pulp is sweet with a similar flavor to a ripe persimmon but it also has hard seeds inside.
In fall, crabapple trees offer a dramatic show of vibrant foliage and colorful fruit. I have a grove of crabapple trees outside my stable.
The older, innermost needles of Eastern white pines often turn yellow all at once. The needles are usually a paler and more yellowish color than other pines, but still quite attractive this time of year.
Viburnum leaves also change colors in the fall, and may turn red, burgundy, and yellow, depending on the species.
Persian parrotia or Persian ironwood is a small upright tree or large, rounded, multi-stemmed shrub. It is related to witch-hazel. The oblong green leaves turn various shades of red, orange and yellow in the fall, often lasting into the winter months.
I planted many different types of trees in hopes that they would shade, provide climate control, and change color at different times, in different ways. It’s so beautiful to see them change through the seasons. I hope you can stop and appreciate some of the colors of fall this weekend.
Earlier this week, my co-founder, dermatologist Dr. Dhaval Bhanusali, and I celebrated the launch at Ladurée SoHo in New York City with more than 200 guests. Elemental Lip Serum is our next-generation, peptide-infused formula created to address the visible signs of lip aging. It combines peptides and antioxidants with deeply nourishing and conditioning ingredients to help smooth the appearance of lip lines, improve softness, and leave lips looking healthy, hydrated, and beautifully polished - all with a sheer wash of color and shine. I am so very proud of this lip serum and excited to share it with you. Order yours today!
Here are some photos, enjoy.
Lips are one of the first places to show visible signs of aging. I am thrilled to offer my Elemental Lip Serum to address those signs, such as lip lines, dryness, and volume loss. And this serum comes in four colors – blush, mocha, clear, and petal.
The special peptide-infused formula has changed my lips. They feel softer, fuller, and healthier.
The event was held at Laudurée Soho, the brand’s flagship store. A fun cart was set up outside to welcome guests.
Here I am with Dr. Bhanusali ready to introduce our next-generation serum developed with Elm’s advisory panel of dermatologists, scientists, and researchers.
The evening started with a moderated interview. I told guests about Elm Biosciences and living well. Fashion, beauty, and entertainment journalist, Zanna Roberts Rassi, interviewed me.
I spoke to a full audience. Attendees included dermatologists, influencers, members of the media, and friends. Sitting here is entrepreneur Charlotte Palermino.
Here is Zanna – we had such a fun and interesting conversation.
After the interview, the event opened its garden doors for a reception. Some of the passed hors d’oeuvres included mini sliders, smoked salmon, mushrooms with spinach, goat cheese and honey,
mini croque-monsieur sandwiches, and vegetarian bites.
Laudurée macarons in various flavors were also served to all the guests.
Businessman John Demsey was among our guests.
Chef and author Candice Jumai was also there along with nutritionist and wellness chef, Shauna Faulisi.
And here is fashion designer, writer, and social media personality, Emily Kammeyer.
There was lots of time for photos. Many posted images of the event on their own social media platforms.
If you haven’t already, order your new Elm Biosciences Elemental Lip Serum today! And be sure to shop my other products – my A30 Elemental Serum, my A30 Elemental Night Cream, and my Inner Dose Daily Skin Supplement. There’s nothing like Elm Biosciences – just try it!
Early fall is such a nice time of year to entertain at home.
Yesterday, I hosted a small luncheon for six at my farm. I worked with Chef Jeff Srole, who has helped with many meals here and up at Skylands, my home in Maine. We created a menu with several ingredients harvested from my garden and my orchard. Our meal began with Smashed Baked Potatoes topped with Crème Fraîche and Caviar, using homegrown potatoes. Next, a classic French Onion Soup made with onions from my garden, finished with three different cheeses, and dressed with garden herbs. And for dessert, I served an Applesauce Tart made with freshly picked apples - a delicious recipe from my 100th book, MARTHA: The Cookbook.
Here are some photos.
After all the rain we’ve had, it was a perfect day for hosting a small luncheon. I decided to serve our meal right at my Winter House kitchen counter. I just picked the beautiful Celosia Cristata flowers behind me.
I used my Wedgewood Drabware plates on the table – so beautiful for a fall meal.
I always love to decorate my Winter House using flowers grown right here at the farm. Also known as American marigold or African marigold, Aztec marigold, Tagetes erecta, is a showy, easy-to-grow annual that blooms from summer to the first frost. The huge, fragrant blooms, appear on top of one to four-foot stems and are available in various shades of orange, yellow, bronze, and creamy white.
Chef Jeff began preparations early. This is my Applesauce Tart before it’s baked. It’s made with thin, peeled apples from my orchard arranged in concentric circles on top of a buttery, flaky crust. Be sure to use my recipe from MARTHA: The Cookbook. You’ll make it again and again this season.
Here’s the Applesauce Tart fresh out of the oven and cooling.
I harvested so many beautiful potatoes from the garden this year. These are washed and prepped for baking.
Jeff made sourdough whole grain croutons to dress the soup.
When selecting the right bowls for any dish, always consider: the primary purpose – if they are for an appetizer or main course; what kind of soup – broth, cream, stew, etc.; and whether the event is formal or casual. And select plates and bowls early, so there is no rush later. These medium sized crocks are perfect for French Onion Soup.
Once the soup is poured into the crocks, Jeff drops a handful of croutons in each bowl.
He also uses three different cheeses – Gruyère, Emmental, and Compte.
The soup is cooked wonderfully in my Winter House oven, They came out perfectly browned.
I always offer freshly made iced tea or juice when I host. This is a loose leaf black tea with a light orange blossom flavor.
I wanted to serve my Smashed Baked Potatoes with Crème Fraîche and Caviar from my 100th book. I always smash my cooked potatoes on the kitchen counter before serving to break up the tough fibers of the cooked flesh.
Here I show my guests how I dress the potato – first a dollop of crème fraîche and then a generous spoonful of the finest caviar one can find.
These potatoes were devoured by everyone.
Before serving, Jeff sprinkles parsley on top – also grown in my garden.
The tart is cut carefully with a very sharp knife, which cuts through the flaky, crisp crust and soft filling without crushing either.
This Applesauce Tart can be served warm or at room temperature.
Topped with sanding sugar and baked until the fruit is tender, and then served with a spoonful of crème fraîche – nothing is better for an autumn dessert.
Celosia Cristata has twisted, dense, velvety flower heads that can grow to six inches wide. It is always so nice grow beautiful flowers and then cut stems right before a gathering. My guests loved this centerpiece. It was a lovely midday meal at Cantitoe Corners.
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