Here in Bedford, New York, temperatures are just beginning to fall, so lots of work is being done to prepare all my tropical plants for the cold season ahead.
Yesterday, my gardeners tackled the plants inside what we call my "little greenhouse" - located next to my main greenhouse and just outside my flower cutting garden. Like all my greenhouses, this structure is heated and the humidity levels are closely monitored and adjusted when necessary. Some of the plants in this space include my cymbidium orchids, myrtle topiaries, fishtail palms, and a walking iris.
Here are some photos, enjoy.
It was a pleasant day to move some of my tropical plants into their designated greenhouse for the long winter. Here, Phurba and Ryan carry two potted cymbidium orchids into the smallest of my five greenhouses. I have many of these plants and they thrive here at the farm.
Cymbidium, or boat orchid, is a genus of more than 50-evergreen species in the orchid family Orchidaceae. Cymbidium orchids are prized for their long-lasting sprays of flowers, used especially as cut flowers or spring corsages. Cymbidiums are more demanding than many orchids commonly grown as houseplants. They flower from autumn to spring, and produce large flower spikes that can last up to eight weeks each.
Cymbidiums have long, thin, light green, grass–like leaves that arch upright from the pot.
Because the “little greenhouse” has limited room and my cymbidiums are growing so well, we needed to be a bit creative with their storage. We often use leftover stumps from cut trees as bases for our pots – these can make better use of the vertical space.
We also keep smaller scraps of wood to use as shims for under the pots – these help level the planters and allow for better drainage.
Phurba checks to see what kind of wood shim would fit best under this cymbidium.
And then places three underneath the pot to make it secure on top of the stump.
Here is one side where there are no stumps – it looks quite crowded and the plants are too close together.
On the right, the stumps are in place and there is more room and air circulation between the plants.
On this side, all my myrtle topiaries, Myrtus communis ‘Compacta’. Myrtle is any of the evergreen shrubs in the genus Myrtus, belonging to the family Myrtaceae.
Myrtle is a medium-sized shrub with small aromatic, glossy green leaves, which release a nice scent when crushed. It bears showy small white flowers from mid spring to early summer before giving way to small purplish-black berries.
Here, Ryan feeds all the topiaries Osmocote fertilizer – small, round coated prills filled with nutrients. Buy some at my retail shop Martha.com.
Here’s a closer look at the Osmocote prills – these plants just need a sprinkling. Myrtle prefers to be moist but not soggy. They should be watered only when the top layer of soil begins to feel dry.
In another corner, several potted sansevieria – a historically recognized genus of flowering plants, native to Africa, notably Madagascar, and southern Asia. These hardy plants are very popular because of their adaptability to a wide range of growing conditions. They do best in medium to bright indirect light, but can also tolerate lower light as well as direct sun.
Sansevieria are characterized by their stiff, upright, sword-like leaves.
This is a walking iris, Neomarica northiana, also known as North’s false flag. It is a flowering plant native to Brazil. This exotic-looking plant has graceful sword-like foliage. When in bloom, it has white, yellow or blue flowers that resemble a cross between those of an orchid and an iris.
The walking iris is also called the fan iris for the fan-like growing characteristic of its leaves.
Another interesting plant in this greenhouse is the fishtail palm. Caryota is a genus of palm trees known as fishtail palms because of the shape of their leaves. There are about 13 species native to Asia, northern Australia, and the South Pacific.
Here’s a closer look at the leaves – shaped like a jagged fish’s tail, which form thick, swirled layers of ruffled fronds.
I am so glad I am fortunate enough to have several greenhouses for all my well-loved tropical specimens. What are you doing to prepare your potted plants for the cold weather? Please share your comments in the section below.
Our annual project of storing all the citrus and tropical plants for the winter is underway.
As many of you know, I have quite a large collection of warm-weather plants at my Bedford, New York farm, including citrus trees and a vast array of other tropical specimens. Because I live in a four-season region, during colder months, it’s vital these plants move indoors, where the temperature and humidity levels can be controlled. Fortunately, I am able to keep them in high-grade greenhouses, where they can continue to thrive. This week, my outdoor grounds crew and gardeners moved the citrus plants, repotted any that needed it, top-dressed the containers with a well-draining mix, and fed every single specimen.
Here are some photos, enjoy.
Here is one of two large hoop houses at my farm, and one of five total greenhouses. I store all my citrus plants here. The weather in the Northeast is starting to get chilly, especially at night – temperatures are now in the 50s, so it is important to get started on this process. In general, there is more room at my Bedford, New York farm to store my warm-weather specimens, so many from Maine are also returned here after the summer. This greenhouse works by heating and circulating air to create an artificial tropical environment. The entire structure is built using heavy gauge American made, triple-galvanized steel tubing covered with heavy-duty, woven polyethylene.
My citrus collection has grown quite a bit over the years. This summer, I kept my potted citrus specimens just across the carriage road from this hoop house outside my vegetable garden. They’re slowly moved to the hoop house entrance by tractor – some of these pots are extremely heavy.
And then Pasang, Domi, and Phurba move the potted citrus trees inside. They move them very carefully, so the branches aren’t damaged, and the fruits don’t fall. If storing for the winter, remember that all citrus plants dislike abrupt temperature shifts and need to be protected from chilly drafts and blazing heaters. Consider the needs of the plants when deciding where to store them.
Here’s Chhiring wheeling one in on a hand truck. Avoid prolonged exposure to heat or cold, with temperatures below 35 degrees Fahrenheit or higher than 95-100 degrees Fahrenheit. Fortunately, on this day, temperatures were in the 60s.
As the plants are brought inside, Brian assess them and starts to repot any that need it. A shard is placed over the drainage hole of this planter to help the plant drain more effectively. We always save shards from broken pots – it’s a great way to repurpose those pieces.
Citrus plants need well drained soil, so it is important to have the right potting mix that includes peat moss, perlite, vermiculite and nutrient-rich compost.
Brian mixes some organic Fort Vee mix from the Vermont Compost Company with Pro-Mix HP, a well-draining, high air porosity and lower water retention medium.
Then, Brian uses a long knife to cut around the inside of the pot to loosen the plant. Always do this first, so the plant comes out intact and the roots undisturbed.
Here is the root ball after it is removed from its former pot – it is in good condition.
Brian uses his hands to rough up the bottom and scarify the root ball. This stimulates root growth.
He also cuts some of the old, outer roots with a hori hori knife to stimulate more growth and promote good aeration.
Then he fills the planter with more soil – just until the bottom of the pot’s rim – adding too much soil will cause a mess when watering.
Meanwhile, Phurba weeds and top-dresses the other plants.
Next, Phurba waters all the plants thoroughly. The tall citrus trees are placed on the gravel floor while smaller specimens fit on a long wooden shelf.
Here, Phurba gives every specimen a sprinkling of food. The plants are getting Osmocote fertilizer – small, round coated prills filled with nutrients. All citrus fruits are members of the genus Citrus. Citrus fruits come in various colors, flavors, shapes, and sizes. Among the most recognizable are oranges and lemons. Less known, the smallest member of the citrus family, is the kumquat.
These plants grow a little more each year, so the placement of these specimens changes every time they are stored. Dwarf citrus trees require at least eight to 12 hours of full sunshine.
Some of the citrus bearing fruit now include Citrus australasica, the Australian finger lime or caviar lime. Australian limes are a species of the plant genus Citrus that are native to Australia and Papua New Guinea. They have a minty, citrus-forward aroma with a tangy, sweet, and slightly sour, floral, lemon-lime flavor.
Citrus sinensis ‘Trovita’ is thin skinned and develops without the excessive heat most oranges need to produce good fruit. The fruit is smaller, juicier, and milder in flavor.
These are young green Nagami kumquats, Fortunella margarita – the most commonly grown type of kumquat. The tree is small to medium in size with a dense and somewhat fine texture. These trees are quite cold-hardy because of their tendency to go semi-dormant from late fall to early spring.
Here is another citrus tree – Calamondin, Citrus mitis, an acid citrus fruit originating in China.
And here is a Meyer lemon tree – I have enough to provide all the lemons I need. I can’t recall the last time I bought a lemon. Citrus × meyeri, the Meyer lemon, is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter lemon.
The ‘Ponderosa’ citrus tree is always the last pot to be stored in this hoop house. I always keep it in the front just behind the doors. This plant produces huge lemons, often up to five-pounds each!
There is just enough room in between the pots to allow for good circulation, someone to get around with a hose for watering, and of course, so they don’t touch. These plants actually spend about seven months of the year in their heated shelters – but they definitely thrive. To simulate the best subtropical environment, we try to keep the temperature in this greenhouse between 60 and 80-degrees Fahrenheit with some humidity. These citrus plants are now safely stored for the cold season ahead, but there are so many more plants to put away. Stay tuned, and I will show you in upcoming blogs.
I always enjoy eating out, especially when it is with dear friends celebrating special occasions.
Earlier last week, a group of friends and I gathered in New York City for my belated birthday dinner. As many of you know, my birthday is August 3rd, but it took quite awhile to find a day that fit all our busy schedules. We dined at the celebrated Le Bernardin restaurant, which is co-owned by my friend, Chef Eric Ripert. Le Bernardin is ranked among the best restaurants in the world. It received its four-star review from The New York Times only three months after opening in 1986 and is the only New York four-star restaurant that has maintained its status of excellence for more than three decades. It also holds the highest rating of three stars from The Michelin Guide. We had the most delicious meal. I was also gifted with an 18-foot dawn redwood tree which is now planted in a perfect location at my Bedford, New York farm.
Here are some photos, enjoy.
It is so refreshing to be able to dine out again in New York City. Here I am at the entrance to the French seafood restaurant, Le Bernardin, with the distinguished maître d’s. On the right is Tomi Dzellalija, Le Bernardin’s Directeur de Salle.
We started with a bottle of J. Vignier ‘Aux Origines’ Blanc de Blancs champagne – a sparkling complex and traditional champagne produced in the Champagne region of France. It was a wonderful start to our Chef’s Tasting Dinner.
I was joined with some of my dearest friends, Here are Stephen Sills and Terre Blair.
Also joining me for dinner are Dominique Bluhdorn and Kevin Sharkey.
And here is my friend, Charlotte Beers.
We were seated in the main dining room at Le Bernardin and started with a seafood trio, which included, of course, my favorite Royal Osetra caviar.
This is Fresh Heart of Palm Carpaccio. Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most notably the coconut, juçara, açaí palm, and peach palm.
Another dish included this thinly pounded tuna served with foie gras.
My longtime publicist and friend, Susan Magrino, and her husband James Dunning, Jr. stopped for this quick snapshot.
Dessert included Praline Mousse served in an egg shell. Everything was incredibly delicious – every morsel devoured.
Here’s a lovely photo of my friends, Steve Gerard and his wife, and my banker, Jane Heller.
And here are Memrie Lewis and Charlotte.
Chef Eric Ripert came out with my birthday cake that he made especially for me. Here I am with Chef Eric, Jane and Susan.
As we were leaving, we took more photos – we were all dressed in our finest formal black attire. Here I am with Susan and Kevin. It was such a wonderful evening with good friends.
I was also gifted a very beautiful tree by Stephen Sills and Dominique Bluhdorn. This is a Metasequoia glyptostroboides, the dawn redwood – a fast-growing deciduous conifer. It is the sole living species of the genus Metasequoia. It’s one of my favorite trees.
The deep green needles transition to a brilliant bronze before falling later in the season.
The root ball of this 18-foot tree is quite large, more than three feet in diameter.
The planting of the tree was also part of the gift. The project was led by Max Apton, owner of Sweet Clover Design. He and his team do a lot of work for Dominique and were happy to deliver the tree and get it planted here at my farm.
I chose to plant the tree near my tennis court and across the carriage road from my chicken coops. Here, a hole is made at least twice the size of the tree’s root ball.
It is very important to feed the plants and trees. I always say, “if you eat, your plants should eat.” Here, a good amount of fertilizer is sprinkled into the hole and the surrounding soil.
The crew then manually turns the tree, so its best side faces the carriage road.
With the help of our trusted Hi-Lo, my crew coreman, Chhiring Sherpa, gently lifts the tree and places it into the hole.
The tree is adjusted by hand so it is perfectly straight.
And then the crew removes the protective wire basket and burlap from the root ball. The purpose of the wire basket and burlap wrapping is to protect it during transportation and to keep it all together while positioning in its planting hole. Once the tree is in place and ready to be backfilled, these materials are no longer needed.
Finally, the hole is completely backfilled and the soil tamped down to remove any air pockets. And remember, never plant a tree too deeply – leave it “bare to the flare.”
I think the tree will be happy here near a grove of other beautiful dawn redwoods. Thank you for such a special gift, Stephen and Dominique. And thanks to my dear friends for a lovely and very memorable evening.
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