Aside from their beauty and intoxicating fragrance, roses have the wonderful ability to continue blooming throughout the summer.
I've adored roses for more than 30 years and have grown them in many different places here at my farm. Earlier this year, I designed my biggest rose garden yet - behind my chicken coops. The bed was previously planted with gorgeous lilacs as well as roses, but it was in need of an overhaul to revitalize the space and add some new young plants. I planted more than 140 new roses to add to the existing rose bushes. The roses bloomed this season, and were recently pruned and groomed.
Enjoy these photos.
In order to grow beautiful, healthy roses, they must get an abundance of sunshine. This garden bed is perfect. My roses also get nutrient rich soil, lots of food, and regular maintenance through the year.
Last spring, I completely transformed this garden. All the old lilacs were pulled out and new, young, vibrant roses were planted. Here is one side shortly after planting was complete. Among the varieties recently planted here – Parfuma® Earth Angel™ ‘KORgeowim,’ Bolero™ ‘Meidelweis,’ Raspberry Cupcake™ ‘KORcarmsis,’ Parfuma® Bliss ‘KORmarzau,’ Michelangelo™ ‘Meitelov,’ Sunbelt® Savannah,™ Romantica® Moonlight ‘Meikaquinz,’ Princesse Charlene de Monaco® ‘Meidysouk,’ Dee-Lish® ‘Meiclusif,’ and Top Cream™ ‘Meiroguste.’
The two beds are surrounded by young boxwood.
These boxwood shrubs were nurtured from cuttings right here at the farm. Eventually, they will grow into a nice formal hedge.
In just a couple of months, both the roses and the boxwood have grown so nicely.
Some of the existing roses were transplanted years ago from the gardens at Lily Pond, my former home in East Hampton, New York.
A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae. There are more than a hundred species and thousands of named cultivars.
I always knew I wanted many different roses in all sorts of petal formations. Double blooms consist of 16 to 25 overlapping petals in three or more rows.
Roses come in many different colors, such as pink, peach, white, red, magenta, yellow, copper, vermilion, purple, and apricot.
Rose plants range in size from compact, miniature roses to climbers that can reach several feet in height.
Many roses are loved by bees, depending on the variety, bloom structure, and how much nectar and pollen they produce. Open, single or semi-double blooms that expose the pollen-rich stamens are some of their favorites.
When watering, give roses the equivalent of one-inch of rainfall per week during the growing season. Water at the soil level to avoid getting the foliage wet. Wet leaves encourage diseases such as black spot and powdery mildew.
Rose leaves are borne alternately on the stem. In most species, they are about two to five inches long, pinnate, with at least three leaflets and basal stipules. The leaflets also usually have a serrated margin.
And remember, rose stems are often armed with sharp prickles, not thorns. A prickle can be easily broken off the plant because it is really a feature of the outer layers rather than part of the wood, like a thorn.
And depending on the variety, some can have more prickles than others.
There are different pruning strategies for different times of the year, but overall the goals are the same – to keep the plants looking fresh and open, promote new growth and re-flowering, and to improve the overall health of the plant.
Deadheading is one of the easiest forms of pruning – as blooms fade, cut off below the spent blossoms and above the first set of full, healthy leaves. Make any cut at a 45-degree angle just above an outward-facing bud. This angle helps water run off the stem while encouraging strong, outward growth.
New leaves are similar in shape to older foliage, even if slightly redder or thinner. The red/purple tint is normal and comes from anthocyanins, which protect tender tissue from getting any sun damage.
Depending on the variety, climate, and care they receive, roses can bloom from late spring through autumn. Here’s the bud of a new flower just waiting to open.
And always use nutrient-rich compost, composted manure, and other organic and natural fertilizers. I am a voracious feeder of all my plants. Good, thoughtful maintenance in the garden will always be well worth the effort.
This morning, why not have a delicious steamed egg for breakfast?
So many of my readers and viewers ask me how to make the perfect steamed egg - when the white of the egg is firm, and the yolk is silky, creamy, and liquid gold. Steamed eggs, soft-boiled eggs, and hard-boiled eggs are all great with toast, or as an addition to salads, or even alone as a quick snack. My eggs are as fresh as can be - they come straight from my chicken coops every day. Eggs are also very nutritious. A large egg contains about six-grams of protein, plus other nutrients, including vitamin D and choline. And, best of all, making the perfect egg is so easy.
Here are some photos and my step-by-step method for steamed eggs, enjoy.
As many of you know, I’ve long enjoyed raising chickens. I began raising chickens many years ago, primarily for their delicious fresh eggs. And I use a lot of them. Aside from enjoying one or two myself on any given day, I share them with my daughter and grandchildren, I cook flavorful dishes such as frittatas for guests and my crew at the farm, and I use many eggs for various cooking shoots. Here is a bowl of fresh eggs on my kitchen counter. When hens lay eggs, they have a natural coating called the “bloom” that helps keep out bacteria. Washing eggs can drive some bacteria in through the pores of the shell, so I don’t wash them before cooking. I always just wipe them with a warm damp cloth to get rid of any dirt and place them in this giant bowl.
I have about 200-chickens down in my poultry yard. They’re all beautiful birds. I I’ve grown fond of caring for them, and learning about their many different breeds and varieties.
Here’s a hen sitting in her nesting box – I wonder if she’s sitting on an egg? In general, hens become mature enough to lay eggs around six months of age, though this varies slightly by breed. Healthy hens are able to lay an egg about once a day.
To steam the perfect egg, one needs a saucepan with a lid and a steamer.
These stainless steel expandable steamer baskets are easy to find.
Just fill the pot to the bottom of the steamer basket – about an inch-and-a-half.
Then place the saucepan on the stove and turn it on high to boil.
While waiting, select your eggs. I chose six large eggs. I do not refrigerate my eggs. Freshly laid eggs can be left at room temperature for at least a month.
The water is just about boiling. A covered pot boils faster than an uncovered one because the cooling presence of the room’s atmosphere is greatly diminished. And notice, the lid is askew on top of the pot – just so it doesn’t boil-over.
I’m using a large spoon to carefully move the eggs into the pot.
I keep a crock near my stove filled with tasting spoons – large spoons intended to lift out about a 1/2 tablespoon of liquid from a pan or pot for sampling. I also keep some tasting forks close at hand.
Place the eggs carefully into the steamer – six is enough for one layer of eggs in this pot. Try not to stack the eggs if possible.
Set the timer to four-and-a-half minutes.
Place the lid properly on the pot and wait.
Remove the eggs as soon as the timer goes off. Remember, these are large eggs, but depending on the size of the eggs and how one likes them, this time may need some adjusting.
To serve eggs in their shells, I use the edge of a serrated knife to cut off the top.
Look at that beautiful gold color – it’s perfect. Egg yolks range in color from pale yellow to deep orange. The color of an egg’s yolk depends upon the hen’s diet. The darker color of a yolk indicates the hen is fed foods high in carotenoids or antioxidants, which are natural pigments found in greens. My chickens are fed the best scraps including organic vegetables from my gardens.
Add a little salt and pepper and it’s ready to eat.
To serve out of the shell, hold the egg over a small bowl, tap around center with a knife, gently pull the shell apart, and then scoop out the egg with a small spoon.
Here’s another egg with its creamy egg yolk pouring out into the bowl – made to perfection. Minutes really make a difference, but after doing this a few times, one will find their perfectly cooked egg.
Here are the two eggs in the bowl. Again, I added just a little salt and pepper to taste.
Steamed eggs for breakfast – so easy to make and so flavorful and healthy too. Don’t you just want one now? Enjoy.
Caramoor is an 81-acre former country estate where art and music enthusiasts Lucie and Walter Rosen built an Italianate-style villa and gardens to entertain their friends from around the world. In 1946, the Rosens opened their property as a performing arts center, which hosts seasonal concerts, historic house tours, educational programs, and other outdoor affairs and performances. And now for the first time in more than 30-years, guests can view the bold garments Lucie wore and treasured from the 1930s to the 1960s - the shimmering silks, elegant patterns, and vivid color palettes - and learn the captivating stories behind them.
Caramoor Center for Music and the Arts is located in the picturesque hamlet of Katonah, New York and is listed on the National Register of Historic Places. If you haven’t been, Caramoor is a wonderful place where one can hear exceptional music, enjoy interesting and informative programs, and walk through beautifully maintained and historic gardens.
The Rosens built the estate and restored the grounds gradually during the 1930s, importing many architectural and decorative items from Europe. The Caramoor became a center for the arts and music following the World War II death of the Rosens’ only son.
The gardens are meticulously manicured and maintained. Some of the original gardens were planted around 1912, making them one of the oldest native features of the estate.
This is a family portrait of Lucie Bigelow Rosen and her children, Walter and Anne. This was painted in their New York City townhouse and is now displayed at Caramoor along with the green desk in the painting.
This is the Music Room at Caramoor. This room seats 170 guests and is known for its Renaissance furniture, Gothic tapestries, and stained glass elements. Depending on the time of year, the room is sometimes configured with theatre seating for views of the stage.
The Music Room is used for intimate musical performances, recitals, opera and lectures. My nephew, Christopher Herbert, performed here in 2018 with his musical group, New York Polyphony, an amazing a cappella vocal quartet that sang both early and new music.
Here are Gillian Fox, President & CEO of Caramoor and Gayle Greves, Director of Guest Experience.
This year, the main exhibit is the Rosen House Focus Tour: Inside Lucie’s Wardrobe. It offers guests an interesting look at Lucie Rosen’s fashions through the years – some of which would still look radiant today. This is an evening coat made out of Fortuny stamped silk velvet.
This evening coat is made of orange-red silk velvet with metallic embroidery and trim. Lucie loved to use bold colors and rich fabrics for her capes.
Lucie often used feather hand fans. She had them made in an array of different colors to match her clothing.
This silk satin hostess dress is flocked with velvet accents. While Lucie loved color, she often used some black for dramatic effect.
In the Spanish Alcove, a small space in the Music Room reserved for intimate gatherings and family games, were these costumes. On the left is a hand-painted Flora costume made of silk chiffon, silk organza, silk linen flowers, and metallic thread. It was what Lucie wore to the February 1924 Beaux Arts Ball, a high society fundraiser for the Beaux-Arts Architects. The costume was inspired by the painter Sandro Botticelli’s, Primavera.
Also in the Music Room, a pair of Lucie’s shoes. Shoes of this era had elongated silhouettes to emphasize narrow foot shapes. Decorative elements were also used and required snug fits to maintain structure.
Full skirts, cinched waists, and shapely bodices were characteristic of evening gowns in the 1950s. This gown shimmers in silvery gray satin.
This is one of several day-dresses on display inspired by Christian Dior’s “New Look” after the war. These dresses included floral prints, long, full skirts and fitted busts.
Here is another example of one of Lucie’s floral day-dresses.
This wine-colored evening coat features a wide-collar with a pomegranate pattern stamped in gold, a signature pattern of Fortuny.
Lucie was more fond of finding her own fabrics and having them made into dresses than purchasing ready-to-wear garments. The fabric for this gown is made from magenta silk stamped with a silver pigment by Fortuny. The actual dress is said to be made separately with a custom fitted bodice and train.
Displayed here – a two piece ensemble used for lounging and a light tiger-lily patterned shawl, a gift from designer Ethel Wallace.
This dinner dress with matching stole lined in magenta was a favorite silhouette style for Lucie. She wore versions of this in the 1930s and 940s.
The dress is displayed at the end of the Southwest Wing, which was completed in 1974. It includes three period rooms from the Rosens’ New York City townhouse and features many of the items taken from that home.
There is so much to see and learn at The Caramoor Center for Music and the Arts. A visit offers a unique blend of world-class performing arts, historic architecture, natural beauty, and now an inside look into the wardrobe of Lucie Rosen. Caramoor is open all year round. Check out its calendar at caramoor.org or stop in for a pleasant walk through the historic gardens.
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