I have a rather sizable collection of tropical specimens at my Bedford, New York farm. During the winter, they are all stored in special greenhouses. Once the warm weather arrives, they are all brought out for display - some go to my home in Maine, and the remainder of the plants are placed in various locations here at Cantitoe Corners. It is a big undertaking to move all these plants at the beginning and end of each season. Thankfully, I have the help of a strong outdoor grounds crew and some heavy-duty farm equipment to get the job done.
Enjoy these photos.
This is the inside of one of three large plastic hoop houses where most of my tropical plants are stored during the cold weather. They actually spend about seven months of the year in these temperature-controlled shelters, but they definitely thrive.
These structures are built using heavy gauge American made, triple-galvanized steel tubing. I chose this gothic style because of its high peak to accommodate my taller plants.
Every year, these tropical plants are taken out of storage, cleaned up and repotted if needed, and then moved to their warm-weather locations.
The crew is always very careful when moving these container plants. I have a large variety of special planters – antiques and reproductions, planters made of stone, lead, fiberglass and resin, and in a wide array of shapes and sizes.
As the plants are removed from the hoop house, they’re grouped by type. Here are several potted bird’s nest ferns. Bird’s-nest fern is a common name for several related species of epiphytic ferns in the genus Asplenium.
Here is one of my bird’s nest ferns, Asplenium nidus. The bird’s nest fern is known for its tropical fronds that grow out of a rosette in the middle of the plant which closely resembles a bird’s nest. It is also occasionally called a crow’s nest fern.
The sago palm, Cycas revoluta, is a popular houseplant known for its feathery foliage and ease of care. Sago palms prefer to be situated in well-drained soil, and like other cycad plants, do not respond well to overwatering.
Below the foliage is the bare section of trunk where leaves were once cut. The rough trunk becomes leafless as it ages.
Here is a closer look at one of the fronds. The tips are quite pointy and sharp, so it’s best to keep it away from lots of foot traffic.
Here’s Phurba moving one of the heavy container plants by hand. This is a potted Beaucarnea recurvata, the elephant’s foot or ponytail palm – a species of plant in the family Asparagaceae, native to the states of Tamaulipas, Veracruz and San Luis Potosí in eastern Mexico. Despite its common name, it is not closely related to the true palms. In fact, it is a member of the Agave family and is actually a succulent. It has a bulbous trunk, which is used to store water, and its long, hair-like leaves that grow from the top of the trunk like a ponytail, gives the plant its name.
I go through all the potted specimens and decide where they will be displayed for the season. I always try to vary their locations.
This is a Bismarkia palm, Bismarckia nobilis, which grows from a solitary trunk, gray to tan in color, and slightly bulging at the base.
Bismarckia is a monotypic genus of flowering plant in the palm family endemic to western and northern Madagascar, where they grow in open grassland. The genus is named for the first chancellor of the German Empire Otto von Bismarck and the epithet for its only species, Bismarckia nobilis, comes from Latin for ‘noble’.
This potted agave is one of many in my collection. It is so beautiful, but be sure to keep agaves in low traffic areas, as their spikes can be very painful. And always wear gloves and eye protection when potting them up or dividing as the sap can burn. Agaves are exotic, deer-resistant, drought-tolerant plants that can live happily in containers. This blue agave has gray-blue spiky fleshy leaves. And do you know… tequila is actually distilled from the sap of the blue agave?
Agave plants spread without flowering by growing offshoots, called pups. These pups grow into new plants once they are separated from the main plant. They can easily be removed by exposing the connecting root and cutting through it. Once separated it can be replanted in another container.
In this area – more ferns. I have all different types with interesting foliage. It is so nice to see them all again after the long cold season. The weather this week has been in the high 60s and 70s, which is perfect for taking all the plants out of storage.
Bird of Paradise, Strelitzia nicolai, is a species of evergreen tropical herbaceous plant with gray-green leaves that grow up to 18-inches long out of a main crown in a clump. Look closely, these plants have actually evolved to create splits along their lateral leaf seams to allow the wind to pass by. In doing so, they eliminate the risk of being snapped in half by strong tropical gusts.
Here is a green colocasia. In contrast to Alocasia, the leaf tip of colocasia points downwards.
The foliage of philodendrons is usually green but may be coppery, red, or purplish with parallel leaf veins that are green or sometimes red or white.
Shape, size, and texture of the leaves vary considerably, depending on species and maturity of the plant. I have many philodendrons that are growing so well here at Bedford.
I also have several Norfolk Island pine trees, Araucaria heterophylla. These are native to the South Pacific, so Norfolk Island pines prefer warmer, wetter climates between 65 and 70 degrees Fahrenheit – similar needs as my citrus trees. The foliage is medium green and needlelike with an awl shape.
And here is a tall pygmy date palm tree, Phoenix roebelenii. This tree grows to about 10-feet tall or more. Phoenix roebelenii is a popular ornamental plant and needs little pruning to develop a strong structure. The slender trunk has decorative protuberances along its entire length from where fronds were once attached, but have fallen off as the tree matured.
It’s amazing how many plants can fit in these durable hoop houses. I am so fortunate to be able to store all these plants during the cold season, and then enjoy them all around my farm when it gets warm. There are just a few more to take out. I’ll share photos of where I placed them around the farm in an upcoming blog.
This latest recording gave me the opportunity to catch up with someone I’ve worked with and celebrated so many good times with over the last 30-years, Darcy Miller. Darcy is an artist, an author of the bestselling book, "Celebrate Everything! Fun Ideas to Bring Your Parties to Life," a celebration expert, and an entrepreneur. In fact, she just launched a new business, where she advises people on celebrating the most meaningful moments in their lives in the most unique, personal, and one-of-a-kind ways. Darcy was also a founding editor of Martha Stewart Weddings, and for many years its Editorial Director, working on what would become one of the most beautiful weddings magazines ever.
Here are photos of some of the good times we've had over the last three decades and don't forget to listen to my podcast.
Here I am with Darcy inside the charming Newsstand Studios at Rockefeller Center, where we recorded my podcast. Look closely, Darcy drew the phone and the oversized champagne coupes in the photo.
Not long ago, I visited Darcy at her “Celebration Expert” headquarters in Manhattan. It’s full of Darcy’s whimsical artwork and favors she’s created for celebrations honoring her various clients.
The studio is where all the creating, crafting, and celebrating happens—or at least where it all begins. From floor to ceiling, wall to wall, the small space is filled with everything needed to create or entertain.
Here’s a photo of her meeting table and desk. And yes, that’s Darcy’s own artwork on the wall.
I always appreciate Darcy’s attention to detail—her art is on the macarons, the cookies, the matchboxes, and even the custom confetti on the table.
Here’s a favor she created for a baby shower.
… and another favor she did for Ruth Bader Ginsberg.
Here is the late Associate Justice of the Supreme Court herself, Ruth Bader Ginsberg, several years ago holding her own favor.
This photo is from an elegant dinner party Darcy threw for her parents’ 45th wedding anniversary—pictures of their life together made the most beautiful and meaningful décor.
And here I am with her girls that night. Even the girls were dressed in the event’s gold, white, and black color scheme.
Those looking for fun ways to celebrate their own occasions turn to Darcy’s book, “Celebrate Everything,” as well as her website, and her Instagram page @DarcyMiller.
One of the Celebration Expert services Darcy offers is LIVE drawings at events. Here is one she drew of me.
She also draws from photos to create portrait favors for guests at weddings or corporate affairs.
Darcy may be the Celebration Expert now, but she’s been bringing that celebratory spirit into my life for 30 years, from the day she became an Editorial Assistant at Martha Stewart Living in 1992. She was so creative and so hard-working. Darcy would do everything—from answering phones and dying Easter Eggs to styling shoots and sourcing craft supplies. I think she’s the only person who ever had me paged in a Walmart – true story.
We traveled all over the country together for shoots. Here we are in a hotel room getting ready for a wedding, the one time she towered over me, thanks to standing on that bed. I think it was the late 90s, judging by my shoes, which are back in style, by the way.
She became so indispensable that when we launched Martha Stewart Weddings in 1995, I knew she had to be a founding editor of the magazine.
Over the years, Darcy brought her magic to so many weddings and to Weddings the magazine—even though, as she was fond of saying at the time, she was “way too single to be a weddings editor.”
Some of you may know – I’m a problem solver, so I introduced Darcy to the smartest single young man I knew at the time —my lawyer, Andy. And guess what, it worked, and they eventually got married.
Their wedding was at New York City’s Four Seasons. It was such a beautiful wedding, which you might remember from the magazine. So, you’re welcome, Andy. And Darcy. And Daisy, Ella, and Pippa, their three daughters.
Over the years, I also got to attend so many of Darcy’s own amazing parties. Here I am at Daisy’s first birthday with my own Chow Chow baby.
I remember that party had a Daisy theme–the flower was everywhere. And that’s what Darcy does. She takes something meaningful, something personal, and she uses it to create a party, or a favor, or a craft, or an illustration, or a memory that no one else would ever think of.
Look at this table of treats! (Photo by Allan Zepeda)
… And she shows you how to do it too. Darcy shared some of those party ideas on my television show. Here I am with Darcy and her two older girls doing a pajama party segment. And would you believe Daisy, pictured here on the right, is in college now?
Darcy also threw me the most amazing 70th birthday party. It was themed around everything I love, from playing Scrabble to gardening to cooking.
Here’s my birthday cake – complete with a big “M” on it.
For that party, she drew all these portraits of me and used them for decorating – here I am doing yoga, sewing, antiquing…
… and of course, gardening.
If I sound like a proud mentor, it’s because I am. There’s no one I’d rather celebrate with than Darcy. And I’m thrilled that now everyone gets to celebrate with her. Please listen to our podcast today—I guarantee it’s worth celebrating.
The gardens are full of color and life at my Bedford, New York farm - so perfect for a spring day gathering.
If you follow me on Instagram @MarthaStewart48, you may have seen my photos. Over the weekend, I hosted a luncheon at my home for a group of 20. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I, planned a delicious menu that included steamed giant artichoke with poached egg and Hollandaise sauce, golden Ossetra caviar with brioche melba toasts and crème fraîche, heirloom tomato, comté and Gruyère tart with jumbo green asparagus and honey-lemon dressing. And for dessert, we had palmiers with baked pink rhubarb and homemade sorbet along with coffee and tea. It was a delicious meal.
Here are some photos.
Here I am in my Brown Room the morning of my luncheon. My housekeepers and I always work on the table settings together. We try to make each one different and beautiful.
And if we can, we always try to incorporate some freshly cut flowers from my gardens. These are some of the first herbaceous peonies to bloom this season. These bold pink blooms were cut just hours before guests arrived and then placed in small glass vessels the entire length of the Brown Room dining table – it looks so cheerful and inviting.
A second table was set on the opposite side of the room – also with charming cut flowers from the garden.
On this second table, we used white peonies. When using peonies for cut flowers, gather them early in the morning, and always cut the stems at an angle before placing them in water.
This arrangement on my kitchen counter is made of azaleas in various shades of orange and yellow.
My head gardener, Ryan McCallister, also added various houseplants to decorate the rooms.
In my Winter House kitchen, Chef Pierre prepares all the asparagus from Mister Spear in Stockton, California. Look how big these stalks are. I like to trim an inch and a half off the bottoms of the asparagus stalks and then blanch or steam them.
And here is the fresh rhubarb cut into pieces and baked for the dessert.
Triangular melba toasts prepared for the Ossetra caviar.
Pierre also prepared several tomato tarts – enough for all my hungry guests.
All the artichokes are ready to stuff. These are also from Mister Spear.
Watching all the activity from the kitchen courtyard door are my four doggies, hoping to come back in, so they could maybe get a little bit of something…
Chef Pierre and Moises fill the artichokes – each with a poached egg, a drizzle of Hollandaise sauce and topped with frisée.
Here is one ready to serve. Frisée is also known as curly endive. It’s a leafy green with frilly leaves and a subtly bitter flavor. And it is actually not a member of the lettuce family at all, but rather the chicory plant family.
Moises works here at the farm as part of the grounds crew, but he is also a very skilled sous chef who helps me in the kitchen.
Here is a plate ready serve – a big slice of heirloom tomato, comté and Gruyère tart with jumbo green asparagus, a garden salad, and honey-lemon dressing.
For dessert, I served palmiers. Also known as elephant ears, shoe-soles, palm trees or palm leaves, palmiers are delicious pastries that can be served for breakfast or dessert. They have a delicate, flaky texture and a sweet buttery taste.
Each palmier is served with a layer of baked rhubarb, sorbet, and a sprig of mint.
Here is my dessert. Everyone loved every bite.
Of course, to accompany dessert, we all enjoyed some coffee.
Here in the New York City area, the day was very wet – it rained hard most of the afternoon, but I led a brief tour through my stable to visit my dear horses, the greenhouses, and around the farm to see the various gardens from the inside of our Polaris off-road vehicles. Despite the weather, it was a most enjoyable day with friends – old and new.
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