There's always a long list of gardening chores to complete here at my Bedford, New York farm.
The fiddle leaf fig, Ficus lyrata, is a species of flowering plant in the mulberry and fig family Moraceae. It is native to western Africa, from Cameroon west to Sierra Leone, where it grows in lowland tropical rainforests. Named for its large, leathery, glossy green leaves, the fiddle leaf fig is a very popular indoor houseplant, and when given plenty of light, and enough soil and room in its planter, it can grow quickly and beautifully for years. Yesterday, my head gardener tended to one that needed repotting.
Enjoy these photos.
This is my vegetable greenhouse. This structure is located near my Equipment Barn. It uses minimal artificial heat, where many cold hardy crops and other greens can be grown and harvested through the winter.
There are 16 wooden garden boxes in this greenhouse. They fit the entire length and width of the space. Right now, all my crops are growing outdoors in my large half-acre vegetable garden, but this greenhouse is well maintained off-season, so it is ready to plant in the fall.
In one corner is this fiddle leaf fig tree, which needs repotting. I have always been fond of these large ornamental specimens. This one is very healthy, so it grows quickly and needs a larger container.
The leaves of the fiddle leaf fig sprout only from the branches and can get quite large. They are also rigid with a leathery feel. As they grow, the leaves are covered by a protective papery bract that shrivels and dries once the leaf fully emerges.
Here is the underside of one leaf. Healthy leaves should show no signs of yellowing, browning, blemishes, or spots.
The fiddle leaf fig is a tropical tree closely related to other Ficus trees. Mature stems and the trunk have a thin woody bark.
Using a sharp knife, Ryan cuts off a couple inches from all sides of the root ball. This is very effective in the future development of a strong root system.
Ryan also gives the bottom of the root ball a good trim. These cuts stimulate new root growth. We do this with all our plants that are repotted – it’s called scarifying the roots, which helps them to get more air, water, and nutrients.
The hole at the bottom of the new pot is covered with a stone. I also use shards of broken pots. Doing this prevents soil from falling out as the water drains.
Ryan starts to fill the pot with an appropriate potting mix.
Always use fresh potting soil when transplanting as old potting mix tends to be soggy and depleted of nutrients. The pot is filled about a third of the way up.
Miracle-Gro Osmocote Plus is a slow-release plant food that can feed for up to six months.
The soil gets a sprinkling of Osmocote – small, round coated prills filled with nutrients.
Ryan trims off any dying or poor looking leaves.
And then places the tree into its new container. This fiddle leaf fig is easy to repot. With about two to three inches of space around the root ball, the new pot is the perfect size for this specimen.
Next, he ensures it is sitting at the proper height. The top of the root ball should sit about an inch below the rim of the container.
Next, he centers the tree and turns it, so its best side is facing out.
Once the tree is properly positioned, Ryan backfills the sides with more soil mix. The extra room at the top prevents soil from overflowing when watered.
Fiddle leaf figs grow below the forest canopy, so it should be placed where the tree will receive very bright, but indirect light all day. In proper conditions, it can grow to 10-feet tall when kept indoors as a houseplant.
Fiddle leaf fig trees prefer to dry out completely between waterings, and while they take a good deal of water to keep healthy, consistent moisture will drown it. Check the tree regularly and do not water if the top two-inches of soil are still moist from the previous watering.
This fiddle leaf fig will continue to thrive in this greenhouse, where it will be exposed to consistent temperatures, proper humidity, and minimal drafts.
Some of the best gatherings are those spent with friends celebrating special occasions.
Over the weekend, my neighbor, designer Andy Yu, hosted a birthday dinner for me and his partner, Dr. Evan Goldstein. Chef Eyal Shani prepared a delightful modern Israeli summer menu themed "How to Think Like a Tomato." There were 24-guests in attendance. Among the many flavorful dishes - gazpacho, grilled fish and fresh vegetables, seafood risotto, lamb shish kebab, Jerusalem focaccia, tomato flatbread pizza, and several delectable desserts including the famous vanilla meringue cake from Cipriani. We also enjoyed music by Jack West. It was a wonderful feast and a most delightful celebration.
Here are some photos.
It was a lovely day for a summer party at the home of Dr. Evan Goldstein and Andy Yu. Here I am with Evan and Andy shortly after arriving. (Photo by Charles Wills)
The event was the first gathering in Andy and Evan’s newly renovated barn – I’m sure the first of many.
As part of the “How to Think Like a Tomato” theme, Chef Eyal Shani brought hundreds of beautiful heirloom tomatoes to decorate the barn entrance.
Here’s a view from above – each tomato is gently placed on the ground flanking the doors. Guests took home tomatoes after the party. (Photo by Charles Wills)
Here’s another photo showing the summer palette of red, yellow, and green tomatoes – big, medium, and small. (Photo by Charles Wills)
Inside the barn was a long table set for 24.
And in the nearby kitchen, more fresh organic vegetables being prepared for dinner. (Photo by Charles Wills)
Do you recognize who I am standing next to in this photo? On my left is Clive Davis, the great music impresario. We are joined by designer Greg Schriefer, Andy, and Evan. (Photo by Charles Wills)
At one end of the barn is musician Jack West, who entertained all the guests with his excellent guitar playing. (Photo by Charles Wills)
More photos are taken outside – this one of Chef Daniel Boulud, his wife Katherine, Andy, and entrepreneur Roy Tin. (Photo by Charles Wills)
Glasses of flavorful gazpacho are handed out to start.
Fish and vegetables are plated individually before cooking outdoors. (Photo by Charles Wills)
Here I am with Evan, Andy, and co-founder of the As Promised Magazine, Cassie Arison, who also helped host the gathering.
Most of the cooking was done outside. Chef Eyal spreads tomato sauce on the pizza dough.
Here is Chef Eyal putting the finishing touches on the seafood risotto. (Photo by Charles Wills)
And here’s the tomato flatbread pizza just out of the oven.
The Jerusalem foccacia is made with a very soft and fluffy dough topped with olive oil tomatoes, onions, and other vegetables. (Photo by Charles Wills)
After everyone sat down for the meal, Chef Eyal made a welcoming toast. Chef Eyal is an Israeli celebrity chef noted for creating the Miznon restaurant chain. His New York City establishment Shmoné earned a Michelin Star last year. (Photo by Charles Wills)
Here is Executive Chef Nadav Greenberg preparing the lamb shish kebabs. (Photo by Charles Wills)
Chef Boulud takes a photo of the fish and vegetables fresh from the outdoor oven. (Photo by Charles Wills)
And what a nice surprise – my favorite cake made by Cipriani, the Vanilla Meringue Cake made with layers of sponge cake, vanilla mascarpone cream, and a shell of meringue brulée.
After a delicious feast, there’s always room for dessert. Guests gathered around the dessert buffet for birthday cake, flourless chocolate cake, sweet zucchini bread, banana bread pudding, and cookies. (Photo by Charles Wills)
It was such a fun party and a wonderful gathering with friends, old and new – thanks Andy! (Photo by Charles Wills)
Do you have a favorite classic neighborhood restaurant? One that's known for its delicious homemade dishes and traditional and relaxed décor?
I've been dining at New York City's Elio's for 35-years. In fact, it was where I had my first date after my divorce in 1989. Elio's is a charming old-world Italian establishment on east 84th Street that has been delighting loyal guests for decades since the late Elio Guaitolini and his business partner, Anne Isaak, first opened it in 1981. Recently, I shared a most pleasant and delicious business dinner at Elio's with dear friends - longtime publicist, Susan Magrino, and Kevin Sharkey, EVP Director of Design at Marquee Brands. Among the plates we enjoyed - Lasagne Bolognese, Soft Shell Crabs, and Beef Carpaccio with Salsa Verde.
Here are some photos, enjoy.
On this day, I was the first to arrive and took a seat at a corner table. It was a warm summer evening, so I ordered a refreshing iced tea and a martini. Thankfully, Susan and Kevin came in just a few minutes later – Kevin with his phone camera ready.
Often described as a neighborhood “clubhouse,” Elio’s is a classic old-fashioned Italian restaurant. Elio worked as a waiter at another well-known eatery, Elaine’s, before becoming a restaurateur. He opened Parma in 1977, and then Elio’s in 1981 with Anne, who previously worked as a sous chef at Chez Panisse.
Elio’s shows off a friendly atmosphere with both outdoor and indoor seating.
Here is the entrance to Elio’s, which has looked the same for decades.
Longtime bartender extraordinaire, Brian Drew, and all the staff greet guests with “buono sera” or good evening. Brian makes one of the best icy cold martinis.
The dining room is intimate with tables placed closely together. I took this photo before the busy dinner rush.
Here is my view from the corner table. The classic décor includes dark wood paneling, coffered ceilings, and old-fashioned light fixtures.
Here’s the cozy outdoor dining area as seen from the inside.
We started with mixed green salads and a light vinaigrette dressing. The greens are always so fresh and hand-selected every morning from local farmers.
This is Beef Carpaccio, an Italian appetizer of raw beef that’s thinly sliced and traditionally served with olive oil, lemon juice, capers, and onions. Elio’s serves it with salsa verde.
Waiter Manuel sprinkled just a bit of pepper on the Vitello Tonnato. This is another classic Italian dish of cold, thinly sliced veal covered in a creamy sauce. The dish originated in Piedmont, Italy, and is often served chilled or at room temperature during the summer.
Thanks Manuel. The wait staff is always so friendly – I just had to take a photo.
I had Lasagne Bolognese. It was so delicious, I decided to make my own lasagne a few days later for my crew at the farm.
Susan ordered Soft Shell Crabs Meunière.
And Kevin had Faroe Island Cold Poached Salmon with Cucumber Salad and Mayonnaise. We all cleaned our plates.
And here’s a photo of my perfect martini made by bartender Brian. If you’re ever in New York City and want a special and classic Italian meal, visit Elio’s. You won’t be disappointed. And maybe I’ll see you there.
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