The vegetable gardens at my Bedford, New York farm are ready for planting.
Having a really good vegetable garden where I can grow lots of fresh, delicious, and nutritious produce is extremely important to me. I share the vegetables with my daughter, my grandchildren, as well as other relatives and friends. Every year, we spend a lot of time preparing the soil for planting - tilling the earth, adding natural fertilizers, and building raised, well-aerated beds.
Enjoy these photos.
Building up the soil is the most important part of preparing a garden for growing vegetables and flowers. Deep, organically rich soil will encourage and support the growth of healthy root systems. Once the soil is fertilized, it’s ready for rototilling. The purpose of tilling is to mix organic matter into the soil, help control weeds, break up crusted soil, and loosen the earth for planting.
Here is Phurba with our Troy-Bilt Pony Rear-Tine “Big Red” Tiller. We rototill the vegetable garden every year – regular tilling over time can improve soil structure. The soil does not need to be tilled very deeply – less than a foot is fine.
This model tiller has four forward, one neutral, and two reverse speeds for easy use.
Here is a view from the operator’s position. It is not a heavy piece of equipment, but does need to be pushed slowly through the soil to work it well.
The machine is set to till the soil at about six to eight inches deep. On some tillers, the speed of the rotating tines helps determine the speed of the machine.
As Phurba moves, he makes sure to overlap his passes slightly, so every bit of soil is covered. Tilling also helps to level the ground as it turns over the soil. Phurba is also wearing proper safety gear – long pants, closed shoes, and head and face protection.
Here is one side of the larger garden all done. One can see the tilled dark, rich soil.
This soil in the adjacent garden is not yet tilled – one can see the difference in color.
Phurba goes around clockwise with our Troy-Bilt in the same manner. Only rototill when the ground is moist, but not wet – the soil should still crumble when picked up. It’s also a good idea to do this on a day with little or no wind, which could also slow down the task.
In the foreground is nutrient-rich soil that has been tilled. In the center is soil that Phurba still has to go over. If one is not sure what amendments the garden soil may need, one can test it to gain more knowledge of its pH, phosphorous, lime, potassium, soluble salts, and soil texture. Soil testing kits are available at garden centers, or through a local cooperative extension.
The vegetable gardens are quite large, so it takes time to rototill the entire space, but it’s well worth the effort. One complete pass over this garden takes a couple of hours. Once the soil is upturned, determine its condition – too much sand in the soil may make the soil too dry, and too much clay may make it too wet. The soil should be a good combination of earth, sand, and clay. My soil is very well balanced.
After the soil is well tilled, it is time to create the beds. I like to use the most amount of space possible for planting. Here is a line of jute twine marking the center of the garden. Jute twine is easy to tie from one side of the garden to the other. The twine will mark the raised beds so they are all aligned perfectly.
In the center is the perennial herb garden. This area is also marked with twine.
Brian tends the herbs – making sure the beds are weeded and the plants are in good condition.
Here’s Phurba raking and shaping the tops of the raised beds. Raised beds warm more quickly in springtime and maintain better aeration and drainage.
Narrow footpaths are dug alongside each bed using the twine as a guide.
The footpaths in between each bed are only as wide as the spade. These paths are used for walking, weeding, and cutting.
It takes time to build the beds perfectly. When building raised beds, be sure every part can be reached without standing on it. Let this be a number one “ground” rule – never step on the soil within raised beds.
We’ll be planting lots of crops soon. No matter when the soil is prepared, only start planting when the soil is warm enough to be worked. The soil temperature for planting cool weather vegetables is about 40-degrees Fahrenheit. 50-degrees Fahrenheit for onions and leeks, and at least 60-degrees for other warmer and tender crops.
Here is the main footpath between the two sides and leading to the center herb garden. It is also measured and marked with twine before edging. This aisle will accommodate the wheelbarrow and sprinklers when needed. It’s always exciting to start planting the vegetable gardens. I can’t wait for all the delicious vegetables we’ll have here this summer.
More than 2600 people were in attendance at this year’s annual Dinner of the White House Correspondents’ Association in Washington, D.C. This Association, WHCA, is an organization of journalists who cover the White House and the President of the United States.
The first WHCA Dinner was held in 1921. It is traditionally held during the last weekend of April. 16 presidents have attended at least one Dinner beginning with Calvin Coolidge in 1924. I’ve attended several over the years and always enjoy seeing other celebrities, politicians, public figures, and media personalities.
Here are some photos of the event and around DC, enjoy.
Whenever I travel to our nation’s capital, I always take photos of the historical buildings and monuments. The Lincoln Memorial is a US national memorial built to honor our 16th president, Abraham Lincoln. It is located on the western end of the National Mall across from the Washington Monument, and is built in the form of a neoclassical temple.
And if you haven’t yet visited, inside is a large seated sculpture of Abraham Lincoln and inscriptions of two well-known speeches by Lincoln, the “Gettysburg Address” and his second inaugural address.
This is the United States Library of Congress. The library’s primary mission is to research inquiries made by members of Congress, which is carried out through the Congressional Research Service. It also houses and oversees the United States Copyright Office and is the oldest federal cultural institution in the country.
If one looks closely, one can read the engraving above the front entrance of the United States Supreme Court building. It reads “Equal Justice Under Law.”
This is The South Portico of the White House. It was constructed by James Hoban in 1824 during the presidency of James Monroe. In 1948, President Harry S. Truman added the Truman Balcony to the second floor, a private porch enjoyed by First Families ever since.
As day turned to night, many of the monuments and buildings are lit up. Here is the Washington Monument, the most prominent structure in Washington, DC. The Washington Monument is an obelisk on the National Mall built to commemorate George Washington. It stands just over 555-feet tall and 55-feet wide at its base.
This is the back of the Lincoln Memorial – so brightly lit, one can see it clearly from nearby roads.
The US Capitol sits atop Capitol Hill at the eastern end of the National Mall. It is, of course, the meeting place of the United States Congress.
The White House Correspondents’ Dinner is always held at the International Ballroom in the Washington Hilton in Washington, DC.
My longtime publicist and friend, Susan Magrino, my agent, Ben Levine, and I were seated at table #234. I was a guest of DailyMail.com.
Here are members of the United States Marine Band and Joint Armed Forces Color Guard – all entering the ballroom with their instruments in tow.
Everyone was taking phone photos. Here I am in the ballroom before dinner began.
Susan and I stopped for this photo before sitting at our table.
In this photo I am joined by political journalist, author, and ABC News’ Chief Washington Correspondent, Jonathan Karl.
And here I am with Sean Walsh, Chief Brand Officer for DailyMail.com.
Kim Kardashian and Pete Davidson and I greeted each other while waiting for President Biden’s address. (Photo by Sean Walsh)
Did you see this image on my Instagram page @marthastewart48? Kim, Pete, and I stopped for some photos together – this one went viral. (Photo by Sean Walsh)
At the beginning of the event the United States Marine Band and the Joint Armed Forces Color Guard played “Hail to the Chief” – the official song welcoming the United States President. This event was the first after a two-year hiatus due to the pandemic. It was nice to see everyone who attended.
I hope you all had a festive and enjoyable Cinco de Mayo!
Yesterday, I hosted a lovely Cinco de Mayo party here at my Bedford, New York farm. The event celebrated my exciting partnership with Baccarat. Together, we created a timeless Collection of exquisite crystal pieces including goblets, tumblers, a pitcher, and an ice bucket. To toast the launch of this new line, we worked with Casa Dragones tequila to offer more than 20 media professionals and influencers my delicious "Martha-ritas." My friend, Chef Pierre Schaedelin of PS Tailored Events and I planned a tasty menu of bites including tacos, quesadillas, and tamales. We also set a buffet table of chips, salsa, and guacamole using Martha Stewart products from Martha.com. It was a fun time for everyone.
I hosted the event to celebrate my partnership with Baccarat and my new collection of fine crystal glassware. Some of the fun decor included these pool floats.
We added some by my pool. On the right are old staddle stones originally used in the 17th and 18th centuries as support bases for granaries, hayricks, and game larders. These look like giant stone mushrooms, but square in shape.
We decorated my new pool pavilion with banners in fun red and blue colors. My new yew table was made by master artisan Peter Billow, owner of Peter H. Billow Fine Woodworking in Brooklyn, New York. The yew wood is from an old tree we cut down at my former East Hampton home.
On the table – bowls of homemade tortilla chips, salsas, and guacamole for guests to enjoy. Look for these outdoor bowls on Martha.com soon.
Rattan placemats and flatware caddies are also available at Martha.com.
I also made my classic guacamole for everyone – avocado, lime juice, onion, jalapeños, fresh cilantro, cherry tomatoes, salt, pepper, and chopped hard boiled eggs from my chickens. Find the recipe on Martha.com.
Here is Chef Pierre with his sous chefs Lazaro and Moises – all from PS Tailored Events. They’re standing behind my Arteflame Classic grill – it’s made of half-inch carbon steel and corten “weathering” steel with a cooktop that heats from the center out. And look, as a finishing touch, Arteflame carved out my name on top.
Chef Pierre made delicious tacos on my grill – beef, chicken, and seafood.
Here they are ready to serve to our guests.
We also had tamales made by my longtime housekeeper in East Hampton, Esperanza. A tamale is made of masa, a dough made from corn, which is steamed in a corn husk. Tamales can be filled with meats, cheeses, vegetables, herbs, and chilies.
All the “Martha-ritas” were served in my new Baccarat goblets rimmed with pink Himalayan salt. These goblets were inspired by Baccarat “Nancy” glassware I found at Skylands, my home in Maine. I updated and modernized the design for my Collection.
Pomegranate “Martha-ritas” could not be made fast enough – everyone loved them. It’s made with 2 cups Casa Dragones Blanco, 2 cups fresh lime juice, 1/2 cup Triple Sec, 1/2 cup pomegranate concentrate from our friends at POM Wonderful, ice cubes, pomegranate seeds and a lime wedge to garnish. This recipe is also on Martha.com.
Casa Dragones partnered with us to create this fun event. Here, one can see the crossing horizontal and vertical lines that form a jewel-like decoration on the Baccarat goblets.
Here I am with our own SVP director of food development, Thomas Joseph.
Here’s Moises busy at the grill making tacos.
Bites were served throughout the event – there were no leftovers.
I had pinatas specially made for our party shaped in Casa Dragones boxes and this bottle. I also had one shaped as a goblet.
After our remarks, Baccarat North America President and CEO, Jim Shreve, tried his hand at opening one of the piñatas… blind folded of course.
Baccarat SVP Marketing, Ward Simmons, also took a turn. All the piñatas were filled with mini packs of Martha Stewart CBD gummies.
And all our guests went home with a gift bag of wonderful items including my Baccarat goblets, Casa Dragones Blanco tequila, and a Martha Stewart citrus press from Martha.com. It was a wonderful and very successful event!
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