Here's another encore blog post. This one originally ran on April 29th of this year.
Among the many benefits of growing one's own flowers - they can be enjoyed both inside and out.
It's always so nice to walk through the gardens and see a multitude of beautiful and colorful blooms. I also love cutting fresh flowers to display in my home. Recently, my housekeeper Elvira Rojas brought in some beautiful spring tulips - so loved for their tall, straight stems, graceful leaves, and bright, cheery blooms.
Enjoy these photos and tips.
Hard not to love fresh, colorful spring tulips. They come in a large variety of shapes, sizes, colors, and forms. Some are traditional and cup-shaped, some have fringed petals, others have pointed ones, and some are full of fanciful ruffles. Some varieties even carry a soft, subtle scent.
Tulips typically begin emerging from the ground in late winter or early spring. I have tulips growing in many areas around my farm including several beds of my vegetable garden, in my flower cutting garden, and in this bed behind my main greenhouse.
In 2015, this garden was dedicated entirely to tulips. I eventually turned this space into a rose garden, but some tulips continue to pop up every spring.
Although closely associated with Holland, tulips were first cultivated in Turkey. The name tulip is believed to be derived from the Turkish word for turbans, “tulbend,” because of their resemblance.
Garden tulips thrive in sunny areas with well-drained soil. They also need cold winters, where they can get 12 to 16 weeks with temperatures between 35 and 45 degrees Fahrenheit to trigger proper root development and flower formation.
Here’s Elvira cutting some of the tulips to bring indoors. If possible, cut tulips when the buds show full color but are not yet completely open – this will allow for the longest vase life.
And cut flowers in the early morning or late evening when stems are fully hydrated and sugars are at their peak. And always use clean, sharp shears.
Cut the tulips at the base of the stem at a 45-degree angle to provide the largest surface area for water uptake while in the vase.
Elvira also picks some white tulips.
As soon as the flowers are brought in, vases are filled and arranging begins. I use cool, fresh water and only fill about two thirds to avoid over-submerging. More water can be added later if needed.
Putting tulips and other flowers in water soon after cutting prevents stems from sealing, which can slow water uptake and reduce freshness.
I like to keep similar colors and varieties together, but tulips can be mixed depending on preference.
Any leaves that would sit below the waterline should be removed to keep the flowers fresh and prevent bacteria from growing.
To remove the leaves, gently pull them back and peel them away from the stem.
These yellow tulips with bright red streaks are striking for cut arrangements.
My antique glass finger vases work well for tulips because they support the tall stems.
Elvira mixes white with these yellow tulips. Tulips have been hybridized in just about every color except blue. Most tulips have one flower per stem, but there are some multi-flowered varieties.
And do you know… tulips follow the sun even when they’re in a vase? Watch them. Tulips also continue to grow even after they’ve been cut.
Elvira looks at the arrangement from all sides and fills in any holes. This arrangement looks full and beautiful.
This arrangement is placed on this counter in my servery, where I can see them every day on my way to the kitchen.
Mother Luna Mona and daughter Half Moon nap nearby – flowers don’t interest them too much.
These tulips are displayed in my sitting room on a brass tray table. Keep cut flowers in a cool area as heat reduces the bloom time. I hope you can bring some flowers inside from the garden and enjoy the beautiful spring blooms.
My blog team is taking a brief summer break, so for the next week we'll be posting some of our favorite blogs from years past. This one was originally posted on July 24, 2024.
No plants give sweeter returns than fruit trees.
Fresh fruit is one of nature's most delicious products. My large orchard here at my farm has more than 200 fruit trees. I grow peaches, apples, pears, cherries, quinces, medlars, etc. Most of the fruits are not ready to pick, but many of the peaches are ripe and sweet. After harvesting several trays this week, I decided to make peach cobbler - one of those delicious summertime desserts one waits all year to enjoy. I used a cobbler recipe from Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Here are some photos.
This is one of the season’s most anticipated harvests – my peaches. My peach trees are so productive – look at all these fruits, and there are still so many more on the trees.
When picking peaches, color is a great indicator of maturity. Peaches are ripe when the ground color of the fruit changes from green to completely yellow and the fruit is a bright red-orange.
If the peach is firm to the touch, it’s not ready. It’s ripe when there is some “give” as it is gently squeezed. Some could have used a little more time, but we wanted to get them before the squirrels.
Another indicator of ripeness is if the peach separates easily from the tree when pulled.
Peach tree leaves are oval-shaped and simple, with a length that is greater than the width. They are bold green in color, but turn yellow in the fall before falling.
After just minutes, we had all these peaches picked. I always use trays and place them in a single layer so they don’t get bruised.
Once the peaches are brought into my Winter House kitchen, they are pitted and sliced into wedges, and placed in a large stainless steel bowl.
Then they are sprinkled with one cup sugar and left in the fridge to macerate.
I added some blueberries picked from my bushes the same day.
While the oven was pre-heating to 375-degrees Fahrenheit, I buttered two baking dishes.
I prepared the filling – the fruits, sugar, cornstarch, lemon juice, and salt and transferred the mixture into the dish.
I decided to use a buttermilk biscuit topping, so I prepared my ingredients – flour, sugar, baking powder, baking soda, butter, and buttermilk.
I combined the dry ingredients and then added the buttermilk until a soft, sticky dough was formed.
I turned out the dough onto a lightly floured work surface.
Then I rolled it out until it was about an inch thick.
Using a floured 2 1/4-inch round biscuit cutter I cut out the biscuits.
To be efficient, when cutting out the biscuits, do it as close together as possible.
The biscuits are spaced evenly on top of the fruit.
I brushed the tops with some buttermilk and then sprinkled them with sanding sugar.
Here they are all ready to go into the oven. I made two, so the recipe was doubled. Cobblers, crisps, buckles, and crumbles are all fruit desserts that are similar but have different toppings and textures. Cobbler has a top crust made of biscuit or pie dough, and usually no bottom crust.
The cobblers are cooked until the biscuits are golden brown and the fruit is bubbling in the center of the dish – about an hour and 15-minutes.
Just perfect out of the oven. Once done, let it cool about a half hour before serving. This dish is for my hardworking crew. I know they’ll love it!
Order your copy of my landmark 100th book “Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen” today from Clarkson Potter. I am so proud of this book. I know you’ll read it cover to cover and want to make every recipe!
I always enjoy entertaining at Skylands, my home in Maine.
Earlier this month, I had the pleasure of hosting a dinner for 23, bringing together Friends of Acadia, some of the organization’s supporters, and others who share a deep appreciation for Acadia National Park and its surrounding communities. I was also delighted to welcome several members of the Wabanaki Nations which include Indigenous nations with deep and enduring ties to Maine. We began the evening with cocktails and hors d’oeuvres on my Western Terrace before moving into the main dining room for dinner. One of the highlights of the evening was a fascinating and informative viewing of handmade baskets made by Wabanaki citizens. Some were from my own collection, while others were brought from the Penobscot Nation Museum. It was a wonderful opportunity to learn more about these beautiful works and the traditions, craftsmanship, and history they represent.
Enjoy these photos.
My dining room at Skylands was set earlier in the day to accommodate my guests for dinner. Beautiful white lilies from my garden line the table along with flameless candles and some special and unique items from one of my own basket collections.
As guests arrived, they were offered cocktails and hors d’oeuvres, including fresh oysters with mignonette sauce out on the West Terrace.
Also served – trays of mini toasts, each with a dollop of crème fraîche and caviar.
Today, the four Maine Indian tribes are the Maliseet, Micmac, Penobscot, and Passamaquoddy, known collectively as the Wabanaki, “People of the Dawnland.” Jennifer Neptune, a citizen of the Penobscot Nation and Director of the Penobscot Nation Museum, brought a selection of baskets and other pieces handmade by Wabanaki Nation Citizens. On the left is what is likely an 1800s child size lunch basket with its handle for carrying. It’s made with black ash splints, which is very strong and very flexible. In fact, black ash is such a popular tree to use for weaving baskets because pieces can be thick or sliced very thin like paper. The other basket is also made from black ash and is decorated on top with “diamond curls.” This basket could have been used to store mens’ collar stays.
This is a weaved box basket, likely made in the 1920s or 1930s from black ash. It may have been used to store paper.
This basket was made by a Penobscot Nation basket weaver. It is made from black ash and sweetgrass. This basket is extra special because of the spiral weave pattern and the decorative star ring at the top.
This covered piece was made by the late Butch Philipps, a tribal elder of the Penobscot Nation and talented birchbark artist known for etching winter bark with traditional Penobscot double curve motifs and designs. This container could have been used for storing garden seeds or even tea.
This is a hand fan from the 1800s handmade from black ash.
Gabriel Frey is a Passamaquoddy artist and 12th-generation black ash basketmaker whose work has earned national recognition. He made these two more modern basket handbags with leather tops.
This is a fine example showing Gabriel’s birchbark etching. Here, Gabriel etches the darker bark and scrapes out the white double curved designs. These are traditional designs used by the Wakanabi Nation citizens to create more modern pieces.
I especially liked these weaved sewing kits. The larger round sweetgrass piece is a needle case. There is also a pin cushion, thimble holder, and the longer piece is a scissor case.
These are more storage baskets made by Penobscot Nation citizens. Early basket makers would sell the pieces door to door and bring along miniature samples.
This is a miniature acorn shaped basket. Larger ones were used for tatting, or making lace. The basket would store the thread and the ring would be secured to a finger or wrist to keep hands more free for crafting.
This weaved storage basket could have held drinking glasses or bottles, much like a modern day “koozie” or insulated bottle sleeve.
I surprised the group with some of my own baskets, which I displayed on the dining table as center pieces. The larger basket here is dyed to add a reddish tint. It also uses curls as decorations on the sides and top. It was made by Passamaquoddy Nation Elder, Diane Campbell.
They all loved seeing my baskets – so well crafted and so well preserved.
Each table setting included a menu with a map showing Skylands, Seal Harbor, and many of the surrounding islands.
Whenever I entertain, I always incorporate fresh vegetables from my gardens. We started with Skylands Garden Green Pea Soup with Balthazar Brioche Croutons and Crème Fraîche. You may have seen photos on my Instagram page @marthastewart48.
The main course was Seared Vertical Bay Penobscot Scallops, Waldoboro Summer Corn and Confit of Sungold Tomatoes and Bedford Pommes Purée. The entire meal was prepared by Chefs Molly Wenk and Jeff Srole.
And of course dessert was a hit – Skylands Blueberry and Bedford Peach Cobbler with House Made Vanilla Bean Ice Cream. The wild blueberries grown here at Skylands and the peaches grown at my farm were so sweet and so flavorful.
In this photo are several Wabanaki Nation Citizens, and member of the National Park Service – Jennifer Neptune, James Francis Sr., Heather Augustine, Becky Cole-Will, Suzanne Greenlaw, and Gabriel Frey.
And here I am with Gabriel, Heather, James, Suzanne, and Jennifer. What a lovely summertime dinner for all.
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