The annual burlap project continues here at my New York farm, where my ornamental planters and other garden objects are being prepared for winter.
For years, I’ve wrapped my boxwood shrubs and hedges in burlap to help prevent their branches from splaying or breaking under the weight of snow and ice. I take similar care to protect my outdoor containers and garden ornaments from winter’s harsh elements. Repeated freezing and thawing can cause stone and cement to crack or crumble, particularly in antique pieces. This time of year, all my outdoor planters, birdbaths, stanchions, and other vulnerable objects are carefully covered in burlap, just like my living specimens.
Enjoy these photos.
I have many outdoor containers and garden ornaments that are covered and protected with burlap and kept in their respected locations for the duration of the cold season. This is one of two faux bois planters on the stone ledge outside my carport. A piece of plywood is on top ready to be measured and cut to fit.
The crew cuts spare plywood into custom lids to fit over various pieces. Pete measures the diameter of pot’s top and then marks it on the plywood before cutting.
Here he uses the center mark and some twine to draw a perfect circle.
And then carefully cuts the plywood to size.
It’s perfect. The wood top fits right over the pot’s hole resting on the edges of the container.
The planter is then carefully covered in plastic. I instructed Pete to make sure he wraps everything completely – that means underneath it as well. The black plastic is a regular garbage bag, which is easy to use on smaller vessels.
When possible, my crew reuses burlap from seasons past; however, it is also available in giant rolls of 40-inches or 60-inches wide. Pete cuts the burlap fabric to fit – one piece that can completely wrap around the urn. He doubles up the fabric to accommodate two.
The burlap is wrapped around the entire piece. Burlap is so useful for many gardening projects – it is inexpensive, biodegradable, and the color and texture of burlap is so pretty to use.
He makes small stitches and knots to keep the burlap in place. And then Pete sews the edge closed. The burlap should be sewn tightly, but with some space for air circulation. Because the burlap is exposed to the elements for several months, Pete does this task very carefully.
To complete all the burlap projects, the tools are simple – we use five-inch long craft needles specifically made for working with jute. These needles have large eyes and bent tips. Every member of my outdoor grounds crew has a needle.
We also use jute twine. It is all natural and the same color as the burlap.
After the side edge, Pete sews the top closed, tucking the excess burlap in and pulling taut as he goes.
The sewing gets better and better every year.
A pumpkin decorates the top when finished. My faux bois planters will now be well protected until spring.
Meanwhile, Fernando places plastic under and on top of these planters outside my Winter House kitchen.
Here, Pete tucks in and secures the plastic, so every part of the urns are covered.
Once plywood is cut and fit on top, Pete also connects both pieces with another cut of wood, so they do not move.
And then the sewing can begin. Pete wraps two together, tucking and pulling to keep it all tight and tidy.
Here they are all wrapped.
There are three of the same planters in all – here’s one on the other side of the stairs, also finished.
Pete and Fernando also wrapped the big stone birdbath in the courtyard behind my Winter House.
Pete also wrapped these two planters in the same area.
Here’s a stone trough outside the barn doors of my stable – it, too, is covered with burlap.
And so is this group of birdbaths and planters that sit outside my offices in the same stable complex – all wrapped for the season.
There is still so much “burlapping” to do around the farm. All the many boxwood shrubs and hedges will all be covered in the weeks ahead. Wait, follow, and see.
Here at my farm, it's a clear sign cold weather is on the way when plants and various ornamental vessels are covered in burlap. I've been covering my boxwood and ornamental planters for years, but my bonsai trees that live outside also require winter protection.
During the cold season, most bonsai enter dormancy, a state of reduced metabolic activity that helps conserve energy and water while protecting the tree from frost and low light conditions. Yesterday, the pots of my deciduous Stewartia bonsai and my evergreen juniper bonsai were both insulated and covered with burlap to further prevent heat loss and protect shallow roots.
Enjoy these photos and easy how-to instructions.
These bonsai trees sit on a table outside my Winter House where they are protected from harsh winds. To prepare them for the cold season, they are first insulated with hay, which I grow right here at the farm.
Pete places a generous two to three inches of hay on the soil of the pot. Roots in pots can freeze faster than in-ground trees because the vessel conducts cold from all sides.
Here’s Pete doing the same thing with my Stewartia bonsai tree. A bonsai tree is a full-sized tree species grown in a small container and carefully shaped to create the appearance of a mature tree in miniature. This Stewartia has done so excellently over the years.
Pete cuts a piece of burlap to drape over the pot. Burlap is available in giant rolls of 40-inches or 60-inches wide. Also called hessian, burlap is made in Pakistan, Bangladesh and India from jute, a tall, grass-like plant grown for its strong fibrous stalks.
To sew burlap, the crew uses jute twine. It is all natural and the same color as the burlap. Five-inch long needles specially designed for sewing this material have large eyes and bent tips. Every member of my outdoor grounds crew has a needle. Pete stitches the top of the fabric together pulling the burlap snug.
Pete makes a slit down the center of the burlap piece to accommodate the base of the tree.
And then Pete wraps it around the base of the juniper’s trunk, where the tree meets the soil.
Pete closes the burlap neatly in place, so it is snug all the way around the tree and container.
And then he begins to sew the slit closed.
Pete also sews around the trunk, so the base of the juniper is completely protected.
To secure the sides of the burlap, Pete anchors the twine under the feet of the planter.
While sewing, he also tucks in the ends, so they are neat, tidy and snug around the pot.
Here, Pete secures the end of the jute twine and makes a knot.
Meanwhile, Fernando uses my battery powered handheld blower from STIHL to blow any leaves from the area.
Pete covers and sews the potted Stewartia bonsai. Everyone on my crew knows how to sew very well because of the burlap work we do around the farm.
The burlap covers the hay on top of the pot completely and then gets tucked under and sewn tight.
Here is a closer look at the first stitches made at the edge of the pot. Using burlap still allows some water to penetrate the root ball while providing good aeration and circulation for the roots.
Because this pot does not have feet, Pete ties jute twine around the vessel, so supporting pieces of twine can be secured.
Here is the Stewartia bonsai all finished and protected for the season.
These bonsai trees will be monitored closely during the season. These precious plants are now protected from wind, snow, and freezing temperatures so they can rebound healthy and happy come spring.
Be sure to tune in to Gordon Ramsay’s "Hell’s Kitchen" tonight at 8/7c on FOX as the popular culinary competition celebrates its milestone 25th season.
Gordon launched the series in May 2005, and now he says this season is “one of the hungriest yet.” The contestants, all 25 or younger, have grown up watching Gordon and are eager to prove their culinary skills, compete for the grand prize, and earn a head chef position at his restaurant. This special season also looks back at former winners, unforgettable challenges, and some of the notable culinary experts who have appeared on the show over the years. Congratulations to Gordon and the entire Hell’s Kitchen team on 25 incredible seasons!
Enjoy these photos.
The show is filmed at Foxwoods Resort Casino. Gordon and I both have restaurants there – I hope you’ve visited. (Photo provided by FOX Entertainment)
Gordon hosts the unscripted show, putting the contestants through a series of cooking challenges. (Photo provided by FOX Entertainment)
The season started with two main teams – one team of women and one team of men, and all of them between 18 and 25 years old. (Photo provided by FOX Entertainment)
Key participants come from all over the US, one from Haiti, and one from Argentina. (Photo provided by FOX Entertainment)
The contestants also come from a wide range of backgrounds with different experiences. (Photo provided by FOX Entertainment)
Gordon says “Hell’s Kitchen” is about professional chefs, so he holds every contestant to the highest standards. His toughness is part of the show’s competitive format and appeal. (Photo provided by FOX Entertainment)
Every competing chef works hard showing their best culinary skills. (Photo provided by FOX Entertainment)
At the end of each show, one contestant is eliminated, narrowing the group each week until the winner is announced. It’s suspenseful until the end. (Photo provided by FOX Entertainment)
To celebrate this landmark 25th season, the show sent out cooking gift sets to various culinary celebrities.
The set includes elements to create one’s own fun and fiery dishes.
Here are three cooking ingredients – Krude Chilli Oil, Momofuku Chili Oil, and Mike’s Hot Honey.
There is also a roasting pan and rack.
Congratulations to my friend Gordon on his 25th season! And be sure to tune in tonight for another exciting episode! (Photo provided by FOX Entertainment)
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