Here at my farm, I work hard to keep everything clean, organized, and in excellent working condition — especially the large and essential pieces of agricultural equipment.
Earlier this month, we baled our second cut of hay for the season, producing more than 500 bales to feed my horses. Once the work is finished, it’s important to thoroughly inspect and clean all the equipment before putting it into my "trailer barn" for storage. Every year, the barn is also completely emptied and thoroughly washed. Keeping everything clean and properly maintained minimizes damage and extends the life of the structure and each piece of machinery.
Enjoy these photos.
I am very fortunate to have all the proper equipment to make nutritious and delicious hay for my horses. I try to impress upon my team how important it is to take good care of everything we have. Once the hay is cut for the season, Chhiring services and washes all the equipment.
My outdoor grounds crew foreman, Chhiring Sherpa, overseas the hay production and the baling machinery. Here, he thoroughly power washes the hood and top of the mower-conditioner, which cuts, crimps and crushes the hay to promote faster and more even drying.
Chhiring cleans every crevice of the baler to remove any debris caught in the machine. This is also a good time for Chhiring to check any parts that may need more maintenance attention. A baler is a piece of farm machinery used to compress a cut and raked crop into compact bales that are easy to handle, transport, and store.
This is the pick up cylinder of the baler, which rolls over the cut hay and gathers it into the chamber.
Most of the equipment is pulled by our trusted Kubota tractor, one of the most important pieces of equipment here at the farm. It is used every single day of the year.
And look at the wheels – each one is five feet in diameter. Chhiring makes sure the tractor and all its tires are also well cleaned.
Chhiring cleans and checks all the lights and other safety features.
And then finally, he cleans around the mechanicals, but is careful to avoid any direct contact with bearings and seals.
Once the equipment is cleaned and adequately sun dried, it is all pulled one by one behind the tractor to the barn specifically designated for these pieces.
Meanwhile, before anything is returned inside, the entire barn is emptied, so it, too, can be well-cleaned.
The dirt floor is raked level and cleaned of any small debris.
And then using a STIHL SGA 85 Cordless Backpack Sprayer, Fernando treats the walls with a dirt and mildew remover and then rinses it off thoroughly.
Any hand tool hooks are also checked and cleaned.
And then tools are placed back in their designated places.
Fernando repaints the bird feed storage station. It’s “Bedford Gray,” of course.
Chhiring oils the hay equipment to repel water, slow oxidation, and prevent corrosion during the off season.
And then one by one, Chhiring backs in each piece.
Some pieces fold up conveniently for storage and transport purposes.
Any flat trailer pieces are put up against the wall and properly secured to save space.
This barn provides adequate air circulation and proper drainage to keep them all dry and safe from the elements.
Every piece has its designated space. Chhiring checks the equipment periodically through the year to ensure it is all safe from moisture, mold, and pests. Good, clean, well-maintained equipment of any kind is sure to last many years.
An early-season nor’easter is moving up the East Coast, bringing gusty winds and heavy rain from the Mid-Atlantic through New England.
Yesterday, my outdoor grounds crew worked tirelessly to prepare the farm for this weekend storm. They moved all my precious citrus trees indoors, stored any furniture that could potentially be blown over, secured doors and windows, and made sure all the animals were safe in their enclosures. Being well-prepared is crucial when a major storm is approaching. A few helpful precautions include having an ample supply of food and water on hand, making sure flashlights have fresh batteries, checking and replenishing the first-aid kit, and ensuring that all vehicles have plenty of fuel.
Here are some photos of the storm prep at Cantitoe Corners.
The day started with overcast skies and very little sunshine. Forecasts called for poor weather to start in the evening, but winds had already picked up by midday.
Flooding and high winds can cause damage to any property, so it’s always good, and smart, to be well-prepared for any inclement weather. Here is the path between two of my horse pastures with the great eastern white pines in the distance.
The crew began preparing early. All the cushions are removed from the poolside chaises longues and stored in my gym garage.
Chairs surrounding my long pavilion yew table are taken to my hay barn across the carriage road for storage. Decide what spaces can be used to store what items ahead of time, so there is less scrambling later.
In 2021, after a large yew tree was removed from my former East Hampton home, I decided to give the wood a second life by turning it into this large dining table for the pavilion. I designed it to be three tables connected as one.
Doing so made it easy to transport when needed. Here, Pete and Jimmy carry each table piece to its designated storage place.
I store the table in a glass room next door to my Equipment Barn. The tables are carefully placed in the room and then covered for the season.
The room can accommodate the three yew table pieces as well and the pool furniture.
Before being moved, the pool furniture head rests are tied down, so they don’t flap during transport, which could damage the wood.
And then one by one, Jimmy and Pete carry the furniture to their storage space in the glass room.
Down by my chicken coops, my citrus trees are displayed outdoors during summer. They remain in this gravel covered area until cooler weather arrives.
However, citrus trees are sensitive to frost and cold temperatures, so I asked that they be moved indoors temporarily until the storm is over. This also prevents any from falling and potentially losing fruits. Here’s Matthew moving one of my lemon trees indoors.
Here, all the citrus trees will be safe from dipping temperatures and strong winds.
Hay mangers, or hay feeders, are checked and placed in the pastures. These are designed to hold the hay so it is accessible to my horses but off the ground and protected from wet weather.
Meanwhile, back at my pool, Fernando closes and covers all the shade umbrellas so they are ready for storage.
He carries them one by one to the glass room keeping them all together, so they are easy to find and take out again next spring.
Take the time to store pieces carefully and properly to save them from damage.
Phurba helps by carting the heavy steel umbrella bases into the same area as the umbrellas.
Glass doors replace screen ones to keep heavy rain away.
The animals are all checked that they are safe in their enclosures. I think my geese are actually looking forward to the showers.
And all my horses, donkeys, and other pets are all in great care. The current nor’easter is expected to last through Sunday night and into Monday morning and finally weakening by Tuesday. I hope you are all safe where you are.
Dinner at The Bedford by Martha Stewart is delicious... as always. Have you been yet?
I hope you saw the photos on my Instagram page @marthastewart48. Earlier this week, I traveled to Las Vegas for a business trip to promote Hint, my new home management platform that helps homeowners understand, monitor, and maintain their properties. While there, I, along with a small group of colleagues, stopped in for a wonderful dinner at my restaurant, The Bedford by Martha Stewart, located at Paris Las Vegas. The menu features French-inspired cuisine along with some of my own favorite recipes - all with the freshest, locally sourced ingredients. And, the restaurant is now one of two - The Bedford by Martha Stewart is also on the east coast at Foxwoods Resort Casino in Mashantucket, Connecticut. I've received so many excellent responses to the menu and food at both, so make your reservations and visit soon!
Here are some photos, enjoy.
I visit my restaurant, The Bedford by Martha Stewart, whenever I can. I opened this first-ever establishment in August 2022 in a partnership with Caesars Entertainment. We all worked hard to make it feel just like my home. It has done excellently over the years.
After a busy day at the Blueprint Convention, a multiple‑day, global trade show and conference for real estate, construction, and technology leaders, my team and I sat down for a delicious meal. Here I am with my signature Martha-tini, my own rendition of the classic martini. Mine is made with Żubrówka bison grass vodka, dry vermouth, and a lemon twist.
We started with a Cold Seafood Tower served with raw oysters, Maine lobster tail, scallop crudo, lobster roll, and shrimp cocktail.
For appetizers, we offer these House-made Bread Baskets. Each one has JuneBug’s garden flatbreads, grape-rosemary focaccia, and warm Parker House rolls. This is a very popular appetizer – when one table gets theirs, all the guests at surrounding tables start ordering their own.
This is Clams Marinière with saffron, white wine, garlic, herbs, and grilled bread.
Another appetizer – my Raw Oysters, served with red wine mignonette and cocktail sauce.
Oysters Rockefeller is baked with Pernod cream, spinach watercress, and a parsley breadcrumb topping.
On the menu, look for Martha’s Wagyu Meatball, a big favorite. It is served with pomodoro and ricotta cheese.
A must-have comfort dish is the Four Cheese Mac and Cheese – it’s great for the children and their accompanying adults.
The most popular side dish to any entrée is my Smashed Baked Potato – smashed table-side and served with crème fraîche, chives, and bacon lardons. One can also enjoy with added Golden Ossetra Caviar* and sour cream.
Alexis’s Chopped Salad has asparagus, radish, English peas, haricot vert, Fresno peppers, red onion, English cucumber, cilantro, rice wine vinaigrette.
This is the Spaghetti and Wagyu Meatball, served with pomodoro and aged grana padano cheese.
Here is the Honey Mustard Glazed Salmon with wilted spinach and confit shallots. So many of the dishes are the same ones I serve to family and friends when I entertain at home.
The Stovetop Clam Bake has lobster tail, clams, shrimp, Spanish chorizo, corn and potatoes with spicy butter sauce.
I like to serve risotto dishes at my own dinner gatherings too. This one is Lemon Risotto with Sea Scallops and caramelized fennel.
The 8-ounce filet is served with braised leek and watercress, with bordelaise or béarnaise sauce.
There is also the juiciest 38-ounce Prime Tomahawk for Two that is carved table-side and served with braised leeks, watercress, and bordelaise or béarnaise sauce.
Always save room for dessert! Our table enjoyed this Upside-Down Lemon Meringue Pie made with baked meringue, lemon curd in the center, and fresh whipped cream.
We also ordered the Classic Crème Brûlée.
And for chocolate lovers, my Mile High Chocolate Cake with devil’s food cake, milk chocolate frosting, and fresh whipped cream.
Some selected the House-made Sorbets and Ice Creams dessert – a choice of raspberry, black currant, chocolate, crème fraîche, or coffee served with brown butter shortbread cookies – perfect after a great feast.
My restaurants are inspired by my 1925 country farmhouse in Westchester, New York. The cocktail napkins feature the sycamore tree – the symbol of my Bedford farm. A most delicious dinner at The Bedford by Martha Stewart. If you haven’t yet come over for a visit, please make reservations – you’ll have a great time! And hopefully, I’ll see you there!
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