It's always so important to keep up with the maintenance at my working Bedford, New York farm - especially the four miles of carriage road that meander around my homes, my gardens, my horse paddocks, and through the expansive woodland.
Yesterday, Pete Sherpa and Fernando Ferrari took on the task of raking the roads with our new Land Pride Power Rake PR1690. It's an attachment that fits our new Kubota M4-071 tractor. The equipment works in tandem to grade, level, and shape the gravel on the surface. Once the road is raked, our trusted Polaris Ranger follows behind with our own soft rake system to pick up any fallen leaves or light debris.
Here are some photos, enjoy.
This is our new Kubota M4-071 tractor. It’s designed to use auxiliary equipment such as the L1154 front loader that helps us transport so many things around the farm – potted plants, mulch, wood, etc.
On the back is our Land Pride PR1690 Power Rake. This piece of equipment has a 90-inch rake to work on large properties. We are using it to rake and grade the carriage roads, but it is also capable of windrowing soil, rocks, and debris in a field.
Here is a closer look at the roller of the power rake. When it is lowered onto the road surface and tilted to the proper angle, this attachment moves the gravel and road dust to the center, creating the proper crown for the surface. There should be about a three-percent slope from the shoulder to the center of the 12-foot wide road.
Before any of the road work begins, it is important to blow all the leaves or needles, so the edges of the road are clearly visible. Fernando fills the tanks of our STIHL blowers. I’ve been using STIHL blowers for many years.
Pete and Fernando work together to blow both sides of the carriage road near my tennis court. These blowers are powerful and fuel-efficient. The gasoline-powered engines provide enough rugged power to tackle heavy debris while delivering much lower emissions.
And then Pete takes the wheel of the tractor and slowly drives along the road. One can see the gravel and road dust being picked up by the roller and moved.
Our Kubota tractor has large wheels – almost five feet in diameter. These wheels are made to have big grip pads that “bite” into the ground and also prevent it from sinking into wet soil.
The power rake freshens up the gravel as it turns and brings any compacted gravel to the surface.
Not far behind, Fernando is doing what we call “dragging” the road. Here he is in our Polaris Ranger. I love these off-road vehicles. We use them every day for so many tasks.
We created this special device to rake the gravel, so it is even and also picks up any debris along the way. This is done every couple of weeks to keep the roads looking neat and tidy.
It is made from four soft garden rakes attached to a wooden frame. It is crucial to maintain gravel roads, so water can flow properly during storms.
Here is Pete passing my tropical hoop house. He drives along one side of the carriage road and then the other to cover every part of the surface.
And here is Fernando close behind.
When maintaining a road it is important to ensure it has a crowned driving surface and a shoulder area that slopes directly away from the edge for water drainage. During this time of year, we also place wooden stakes, made right here at the farm, along the carriage roads to delineate the road from the grass. Each stake is about three feet tall, so it is well seen above any snow drifts.
Here is our duo again – this time on the road near my American beech grove going toward the woodland.
In this section of the road, there is a small pothole, or a depression in the surface, where traffic and water have removed the gravel.
As the tractor and power rake drive over it – very slowly – about three miles per hour, it moves the gravel and dust to level the area and get rid of the depression.
This is what it looks like after the power rake clears the road.
And here is Fernando going over the same spot.
I love how the roads look after they are done. I built these carriage roads this way because they provide the best footing for my horses. It takes a bit of time to power rake and “drag” the four-miles of carriage road, but they all look so well-groomed once it is completed.
I’m always so excited to see photos of our staff’s Thanksgiving Day celebrations.
Every year before Thanksgiving, I send out an email to all our employees and partners, extending my very best wishes for a safe and lovely holiday. I also urge them to take photos of their table settings, their feasts, their families, and their friends. And, every year, I’m always so thrilled to see the pictures and to read the many stories that accompany them.
Many of you also comment on how much you look forward to seeing our annual Thanksgiving gallery, so here it is - enjoy.
Marquee SVP of Marketing, Stella Cicarone, hosted Thanksgiving at her lovely home. Here is the beautifully set table. This year, Stella was inspired by one of my decorating ideas to place pumpkins upon cake stands. They look great.
Our CEO, Neil Fiske and his wife, Sonya, enjoyed a wonderful holiday at their home with family and friends. Sonya says they always use her grandmother’s vintage Metlox Red Rooster dinnerware for the table setting.
Here’s a closer look at the Red Rooster plates. Metlox Pottery was founded in 1927 by T.C. Prouty and his son Willis Prouty. This collection was among a few that were well known for the brightly colored glazes derived from locally mined metallic oxides. The place cards are from a local shop in Old Chatham, New York called The Punctilious Mr. P’s.
This was the first time the Fiskes used my Perfect Roast Turkey 101 recipe. Here is their turkey with the cheesecloth ready to be removed.
It was a huge success! This recipe really is excellent. It makes a plump and regal roast turkey, with crisp, golden-brown skin.
Here’s Neil carving the turkey just before serving.
Of course, Sonya also loves a bit of whimsy, so she made turkey shaped butter molds for the table.
There’s always time for a group photo! Here are some of their friends who attended the Fiske feast – Lance, Laura, Matt, Francie, along with Sonya’s son Jonah Ernst and his dog Ziggy.
Marquee Brand Manager, Sabrina Blaustein, celebrated Thanksgiving at her boyfriend’s parents’ home in Katonah, New York. This is a photo of their beautiful table before all their Thanksgiving favorites were served.
And here’s Brandy, the family’s happy Golden Retriever.
Since Chanukah started early this year, Sabrina also celebrated at her aunt’s house in Connecticut with a feast of latkes, a family gift exchange and games! In this group photo – Morgan Fried, Natalie Fried, Steven Fried, Jacob Fried, Leslie Brazda, Allison Mason, Sharon Mason, Glenn Mason, Fran Blaustein, Cheryl Podob, and Emily Podob.
Vanessa Arnold, Manager of Strategic Partnerships, had her family dinner in Nutley, New Jersey – my hometown, and hers. Her family started with castelvetrano olives, fig jam, artichoke hearts, and aged cheddar.
There was also homemade stuffed olive bread – how can one go wrong?
Here’s a view of Vanessa’s table and all the fixings. It was a very relaxed Thanksgiving filled with good food, humility, and love during a rather rough year.
In this photo – Vanessa’s husband Scott, her daughter Hadleigh, son Liam, and mother Mary Ann.
This photo includes Vanessa herself.
My longtime Special Projects Producer, Judy Morris, enjoyed her holiday with the family at her Weston, Connecticut home. She decorated her table with mismatched copper candlesticks bought at various tag sales, an Indian sari silk table runner Judy made herself, and an antique bench she painted raccoon fur gray then covered with a faux fur blanket for the meal.
She also used a variety of greens and fall-colored flowers as part of her centerpiece.
Our own Brand Director, Alexa Halsell, made the Coconut-Pecan-Caramel Sandwich Cookies, from my Baking Handbook. Alexa says “they were a huge hit with my family and disappeared shortly after I set them down to take this photo.”
This table for six was set by my Operations Manager, Stephanie Lofaro, at her Fairfield, Connecticut home where she enjoyed the holiday meal with her husband, Chuck, and some friends.
Jen Cho, Design Director for Branch & Twig, shared this photo of her sons at the table. Beckett is three and Asher is six. Jen’s caption read, “this is going great.”
Susanne Ruppert, who is Editorial Director of my books, shared the following photos of some of her Thanksgiving dishes. Here are Brussels sprouts, sweet potatoes, and beets roasted in a cast-iron skillet.
These potpies were made with the leftovers from Susanne’s Thanksgiving – sometimes leftovers are the best part of the meal!
These are homemade marshmallow fluff, toasted on twice baked sweet potatoes made by Rich Aiello, father of Robert Aiello from our Inventory Costing/AP team. Robert says his dad is an incredible home cook and also loves big football tailgate parties where he serves a full buffet style spread that includes a deep-fried turkey for all his guests.
Marquee Chief People Officer, Nicole Mascera, shared this photo of her table. Nicole hosted alongside friends in Westport, Connecticut. Her celebration included 24 in all.
This is the home of Christian Martin, President of Marquee Media. He and his family hosted a gathering for eight in Sharon, Connecticut.
Their table was decorated in white, gray, and fall shades of orange.
Later that afternoon, they also got three inches of snow. Their 10-month old Labrador Retriever, Appa, seems more interested in the snowfall than any of the delicious foods.
This photo came from Claudia McKenna-Lieto, Executive Assistant to Chef Daniel Boulud. She calls it “Apple Pie en Deux.” Claudia says these apple tarts should have been one pie, but turned into two rustic tarts in order save about 15 minutes or so! I think they look amazing – and I am sure they tasted even better.
This table photo was submitted by Sara Dennis, SVP Design for Motherhood and A Pea in a Pod. Her Thanksgiving table was set in Princeton, New Jersey by her brother, Greg Dennis and his wife Sarah Rulon-Miller Dennis. The placemats are from gregorydennis.com, her brother’s newly launched homewares line.
Here’s my Stable Manager, Helen Peparo, with her niece, Adriana, and her nephew, Giovanni.
Seven year old Adriana loves a theme and set the table for the family gathering.
Here she is posing with a loaf of sourdough bread Helen baked to look like a “turkey.”
And here is Helen’s sister-in-law, Kristen Peparo, with the full entree spread. Kristen hosted this year and did a wonderful job.
My business partner for my skincare line, 86 Elm, Dr. Dhaval Bhanusali, had a wonderful Thanksgiving with his family. They enjoyed an Indian and American vegetarian Thanksgiving at his parent’s upstate New York home. It included tofurkey, vegetarian pot pie and stuffing, pomegranate Brussel sprouts with a date glaze, and smaller Indian sides such as thepla – flavorful flatbreads made with spices, herbs, yogurt, whole wheat flour and millet flours.
Here is Dr. B with his niece and twin nephews. The little ones gave me a shout out – “Hi Martha Aunty!”
Cheryl DuLong, who works up at Skylands, my home in Maine, celebrates Thanksgiving a couple weeks early every year when she visits her son, Torrey Grant, and his fiancee, Michaela, in Syracuse, New York. Cheryl sends photos from her family and “Friendsgiving” every year.
To start – Maine oysters!
Cheryl’s son makes a big platter of short ribs every Thanksgiving.
They also had all those well-loved sides including this roasted Brussels sprouts with bacon.
And garlic mashed potatoes.
For dessert, Cheryl makes her own rendition of pumpkin charlotte – a creamy, no-bake dessert that’s perfect for entertaining. Instead of the traditional lady fingers, she uses Milano cookies. It is always a big hit.
And here is Cheryl’s no-bake chocolate eclair cake made with vanilla wafers.
J.C. Roberts is my Business Manager at my farm. He enjoyed turkey at his parents’ home.
And when he and his wife returned to their own home, his kitty Ivy was already tucked in bed, but waiting up for any treats they may have brought with them. I love seeing all these photos. I hope you did also. And I hope you all enjoyed a safe and wonderful Thanksgiving with those near and dear. Happy holidays.
And here’s a photo from one of our Instagram @marthastewartshop followers tagged with #imsomartha!
You know winter is just around the corner when various ornamental vessels around my farm are covered in burlap.
I’ve been covering my shrubs and hedges with burlap for many years - since I first started to garden. This practice protects branches from splaying and even breaking from the weight of snow and ice. I feel it is equally important to protect all my outdoor garden ornaments from the harsh winter elements. A winter freeze, alternating with thaws, could crack or crumble any kind of stone or cement. Every year, all the outdoor containers, planters and birdbaths, are drained, covered, and then wrapped in the same burlap used for my live specimens.
Here is a look at our process. Enjoy these photos.
This time of year, it is not unusual to see at least one of our Polaris vehicles filled with “burlapping” supplies. I have many outdoor containers and garden ornaments on the farm. Many of them are large and very heavy, so they are covered and protected with burlap and kept in their respected locations for the duration of the cold season.
To sew the burlap, we use jute twine. It is all natural and the same color as the burlap. The needles are specially designed for sewing jute. These five-inch long needles have large eyes and bent tips. Everyone on the crew has his own needle.
Here is Domi working on one of the two stately Kenneth Lynch garden urns flanking the entrance to the flower cutting garden. They are more than 500-pounds each. Because stone and cement can crack from exposure to the winter elements, Domi covers it with heavy duty plastic first. Rolls of this plastic can be ordered online or purchased at a local hardware and home supply store. This plastic will protect the vessels and keep them dry.
Domi secures the plastic around the bottom and the top with twine. Now it is ready for its burlap shroud.
Next, Domi cuts the burlap fabric to fit – one long piece that can completely wrap around the urn.
When we can, we reuse burlap from seasons past; however, it is also 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.
Starting from the bottom, Phurba makes small stitches and knots to keep the burlap in place. He also makes sure the burlap protects as much of the bottom as possible.
Here is one of the quick stitch knots that secures the burlap. The ends at the top are tucked under in the same way a gift is wrapped.
Once the burlap is secured and the ends are tucked, Phurba begins stitching the fabric together and pulling the burlap snug.
Here are the two large planters when done. They are completely enveloped in their burlap covers and ready for the cold season ahead.
Here is another giant planter in front of my Winter House. The burlap is sewn tightly, but with some space for air circulation.
And underneath all the vessels are small wooden shims, which keep the urns raised and away from any water or melting snow on the ground.
Depending on the size of the vessel and how much sewing is needed, each piece takes about 20 to 30 minutes to complete. Burlap is so useful for many gardening projects – it is inexpensive, biodegradable, and the color and texture of burlap is so pretty to use. These planters are in front of my Summer House.
On the terrace behind my Summer House is where I keep several smaller and very heavy planters as well as a group of seven faux bois containers that also need covering this time of year. This burlap remains on the stone objects until early spring, so it must be done very carefully to withstand strong winds and heavy snowfall.
The crew moves down to the stable courtyard to cover these items. Before wrapping this birdbath, it is first completely emptied of water and then covered with a piece of plywood. The plywood is cut to fit the top opening, and can be used from year to year. It is also painted in my signature “Bedford Gray.”
Here they are all done. The covered birdbaths and planters sit outside the stable office where my business manager, property director and operations manager work.
The burlap nearly conforms to the shape of the garden ornaments atop the pillars flanking the gate to my Winter House courtyard.
Here are two covered urns inside the courtyard. The crew knows where every stone container is located – and never miss a single one.
Here’s another big birdbath. The burlap can be reused about three times before it needs replacing. In spring, we remove the covers and carefully label each piece before storing, so we know what it fits the next fall. Always store burlap fabric in a cool dry place. It will attract moisture and this can cause it to start molding even in a space with low humidity. If possible, don’t fold burlap because it will get creases and wrinkles that are very difficult to remove. The best option is to roll the it.
Here are two smaller covered urns on the terrace parterre outside my Winter House kitchen. Look closely and see four more in the distance.
Here’s Phurba wrapping burlap around these air conditioner units outside my studio.
We also cover the stone faux bois support for the sundial. There is still so much “burlapping” to do around the farm. The project continues with all the many boxwood shrubs and hedges that will be covered in the weeks ahead. Do you wrap any of your outdoor vessels? And what do you think about my process? Let me know in the comments section below.
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