Early June is such an exciting time here at my Bedford, New York farm. It is when my herbaceous peony garden is blooming with brilliant pinks and whites!
Every year, I’m always amazed by the dazzling display of these beautiful flowers - it’s one of the most anticipated sights - we all wait patiently for the floral show. I hope you've seen some of my photos on my Instagram page @MarthaStewart48. Friends and family love the peonies as much as I do and rush to see them in all their splendor. When I first planted this garden, I knew I wanted many, many peonies in one large area. I chose a location across from my Winter House, where there's lots of room and full sun - a spot where I could also see them from my window.
Enjoy these photos.
In early May, my herbaceous peony bed is filled with knee-high stems and dense green foliage. Everyone is always so excited to see this peony garden explode with color. Before the flowers appear, my outdoor grounds crew puts up stakes, so the peonies are well-supported as they grow. We use natural twine and metal uprights I designed myself for this purpose.
A week later, look at all the buds atop the stems. When I first planted my peony garden, I focused on pink varieties, and planted 11-double rows of 22-peony types. I chose the varieties for their colors, their forms and their long blooming periods.
By the third week of May, the first blooms appear. One of the reasons these peonies thrive here at my farm is because of the soil. It has a pH of 6.5 to 7.0, which is ideal. It is also amended with superphosphate and Azomite, a natural product mined from an ancient mineral deposit in Utah. These natural additives improve root systems and overall plant vigor, resulting in this fantastic profusion of blooms.
The peony is any plant in the genus Paeonia, the only genus in the family Paeoniaceae. They are native to Asia, Europe, and Western North America.
Peonies are one of the best-known and most dearly loved perennials – not surprising considering their beauty, trouble-free nature, and longevity.
By the start of June, the beds are nearly all filled with blooms.
Herbaceous peonies grow two to four feet tall with sturdy stems and blooms that can reach up to 10-inches wide. We spaced the plants about three to four feet apart to avoid any competing roots.
Peony blooms range from simple blossoms to complex clusters with a variety of petal forms.
The single form includes flowers with one or two rows of petals that surround the stamens and anthers in the center.
The peony’s fragrance can vary, but most have sweet, clean scents. And, do you know… pink peonies tend to have stronger fragrances than red peonies? Double form white peonies are also very aromatic.
Semi-double peonies are those which have single or double rows of broad petals encircling more broad petals and an exposed center crown.
This flower form is a bomb with a large number of petals rising in the center to form a distinct mound.
Flower colors come in white, pink, yellow, red and coral and the various shades and tints of each.
The peony is a perennial flower. The majority of peonies are hybrids and classified as herbaceous, or as deciduous tree peonies. The peony is showy, frilly with thick, large green leaves and tuberous root systems.
These blooms just pop in the garden. ‘Beautiful Señorita’, a Japanese variety, has a double row of deep, pink guard petals and a creamy center.
The leaves of the herbaceous peony are pointed with a shiny, deep green color.
Peonies are considered northern flowers – they tolerate and even prefer cold winter temperatures. They are hardy in zones 3 through 8 and need more than 400-hours of temperatures below 40-degrees Fahrenheit annually to break dormancy and bloom properly.
This is ‘Star Power’. It has pure white, large blossoms with bold round guard petals and red tipped stigmas. When using peonies for cut flowers, gather them early in the morning, and cut those whose buds are beginning to show color and feel similar to firm marshmallows. Always cut the stems at an angle and change the water daily.
This light pink peony is so pretty in the morning light. Peonies usually bloom quite easily. Always be sure the plants get at least six hours of full sun per day.
Among the varieties in my collection – ‘Elsa Sass’, ‘Victorian Blush’, ‘Fringed Ivory’, ‘Martha’, ‘Madylone’, ‘Lullaby Coos’, ‘Vivid Glow’, ‘Angel Cheeks’, ‘Miss America’ and ‘Flying Pink Saucers’.
For the most part, peonies are disease resistant. They do, however, take some time to get established, so be patient. And if you happen to see ants crawling on your peonies, don’t worry. The insects are attracted to the sugary syrup produced by the buds. Once the flower opens fully, and the sucrose has been finished, the ants disappear.
Plant peonies away from trees or shrubs, and provide them with shelter from strong winds.
The only disadvantage of peonies is that each field yields one crop of cut flowers for a couple of weeks only once a year, and then that’s it – until the next season when they bloom with splendor once again.
It's so nice to be able to attend events once again.
Earlier this spring, I attended a special "Evening of Wine" at the Caramoor Center for Music and the Arts - not far from my Bedford, New York farm. Caramoor is a 90-acre estate where Lucie and Walter Rosen built an Italianate-style villa and gardens to entertain their friends from around the world. In 1946, the Rosens opened their property as a performing arts center which hosts summer concert series, historic house tours, and other outdoor affairs and performances. "Evening of Wine" is an annual celebration supporting Caramoor’s dedication to the arts. The theme included wines and music from the 1960s and 1970s. The delicious menu was created by Chef Dan Barber and prepared by his team from Blue Hill at Stone Barns - all paired with rare wines from the area’s best private cellars.
Enjoy these photos, and please visit the web site at caramoor.org to see what events are being offered during the LIVE music summer season beginning June 19th.
On the Caramoor grounds, guests saw this newly commissioned sound art sculpture, in”C”, created by Trimpin. Born Gerhard Trimpin, Trimpin is a kinetic sculptor, sound artist, and musician. His work integrates sculpture and sound across a variety of media. (Photo by Gabe Palacio for Caramoor)
Guests were directed to the Pavilion Patio where they could mingle and enjoy refreshments and hors d’oeuvres. The evening was so pleasant – perfect for a safe outdoor gathering. (Photo by Gabe Palacio for Caramoor)
Guests were welcomed to the party with champagnes including this Moet & Chandon Nectar Imperial. (Photo by Gabe Palacio for Caramoor)
Some of the small bites included fresh, young vegetables from Stone Barns gardens. (Photo by Gabe Palacio for Caramoor)
In another area, guests sat in for the first set of music – a musical trip through the 1960s and 1970s with the Stella Blue’s Band, a Grateful Dead cover group. (Photo by Gabe Palacio for Caramoor)
The band includes lead guitarist Bill Bonacci, rhythm guitarist Steve Liesman, Clare Maloney on vocals, and Ken Aigen on keyboard. (Photo by Gabe Palacio for Caramoor)
The band, which performs around the New York tristate area, played until the sun set. (Photo by Gabe Palacio for Caramoor)
These are some of the rare and on-theme wine bottles that went up for auction, raising funds for Caramoor’s community outreach and education programs. (Photo by Gabe Palacio for Caramoor)
Here is another selection of rare wines up for auction. (Photo by Gabe Palacio for Caramoor)
The dinner menu, carefully planned by Chef Dan Barber and Blue Hill at Stone Barns, listed several courses, each paired with a specially selected wine from various years in the Grateful Dead history.
The tables were all set for dinner – and, of course, lots of tasting wines. During a tasting, the first wines are generally the light, crisp white wines followed by the reds. Since white wines don’t have the same level of tannins as red, tasting white first will leave the palate primed for sampling darker options.
Here are some of the vintages of wines from the 1960s and 1970s we enjoyed. (Photo by Gabe Palacio for Caramoor)
This is a 2013 François Raveneau Chablis
1er Cru Montée de Tonnerre. It was paired with the First Course of Crab Salad with panther soy beans and hakurei turnip.
Here is a 2016 E. Guigal Condrieu La Doriane, paired with the Second course of This Morning’s Farm Egg with morel mushrooms, green garlic, and new potatoes.
This is a 1961 Chateau Beycheville that was tasted side by side with a 1975 Chateau Haut Brion during the Third Course – Blue Hill Farm Pork.
And here is the label of the 1975 Chateau Haut Brion. Front wine labels indicate the winery name, grape variety and origin, the vintage year, and the alcohol content.
This is the Third Course – Blue Hill Farm Pork with eight row flint corn polenta and Donko shiitake. (Photo by Gabe Palacio for Caramoor)
During the Fourth Course, we tasted this 1970 R. López de Heredia Rioja Reserva Viña Tondonia alongside a 1970 Chateau Latour.
The course included tender Stone Barns Grass Fed beef with shelling beans and tomatoes.
And here I am with Caramoor President and CEO Ed Lewis III and Caramoor Chairman of the Board Jim Attwood. It was an enjoyable evening for all. If you’re in the area this summer, attend an event at the Caramoor – you’ll have a great time. (Photo by Gabe Palacio for Caramoor)
Whenever I go to Skylands, my home in Seal Harbor, Maine, the days are always filled with lots of great activities - shopping and touring local gardens and nurseries are often on my list. And of course, spending time with good friends while sharing delicious meals.
Every time I go up to Maine, Kevin Sharkey always creates the most gorgeous flower arrangements. Here I am behind a giant collection of lilacs from my garden. One of three beautiful and fragrant arrangements, and follow Kevin made on our first day up at Skylands.
Here are my good friends, Hannah and Douglas, with all the lilacs cut and ready for Kevin to arrange – the fragrance of all these blooms is intoxicating.
On our first evening in Maine, we drove by the Asticou Azalea Garden in Northeast Harbor – it is a beautiful place to visit. The light was perfect for a few photos, so we just had to stop. Asticou Azalea Garden was created in 1956 by lifelong Maine resident, Charles Kenneth Savage, who was inspired by his love of native plants and his study of Japanese garden design. The Garden and its pond are open to the public from May to October each year. Styled after a Japanese stroll garden, Asticou features a wonderful selection of rhododendrons and azaleas, a sand garden, and a meandering collection of fine gravel pathways.
Look at the beautiful reflection in the still water – simply gorgeous. Asticou Azalea Garden was built for quiet enjoyment, and intended for relaxation and contemplation.
Here’s a photo of our group from across the pond. I try to visit Asticou at least once or twice each year when I am in the area.
During the weekend, we had some delicious meals. Chef Lazaro Morales from PS Tailored Events joined us and prepared the most wonderful lunches and dinners. Here he is with a platter of fresh broccoli and green beans.
The vegetables were served with pork chops, steak, and potatoes – a good meal after a busy first day of traveling and gardening.
For dessert, we had baked apricots and peaches from Frog Hollow Farm in Brentwood, California. These fruits are baked with just a sprinkling of sugar in buttered dishes and then served with a dollop of creme fraiche.
The next evening, we enjoyed some ROE caviar and chips. The caviar was gifted to me by Douglas Friedman. Follow his Instagram page and see more photos from the weekend @DouglasFriedman.
We also had gougeres – those delicious baked savory choux pastries made of choux dough and mixed with cheese.
Here is a fun snapshot of Ryan and Kevin after another long day planting the terrace.
Later that night for dinner, my friend Scott Koniecko came over with a bag of fresh oysters. He also brought his shucking glove and knife. The best oysters shucking gloves are the ones that provide the highest level of protection. Aside from being cut-resistant, oyster shucking gloves should also be comfortable, easy to clean, and have a good grip. The knife should be very sharp in order to remove the top shell and reveal the beautiful meat inside.
He shucked all the oysters for us himself. To shuck, he holds the oyster firmly in the gloved hand and the oyster shucking knife in the other. He places the tip of the shucking knife at the base of the hinge to open, and then loosens the meat.
Here they are served on a bed of seaweed ready to devour – and devour we did.
They were served with a bowl of pasta bolognese topped with lobster and parsley.
Pete and Fernando from my outdoor grounds crew at my Bedford, New York farm were also up at Skylands for the weekend. Here they are ready for dinner! It’s a lot of work for everyone at Maine, but we all work very hard and then eat well.
At night, we played competitive games of gozo – a card game similar to rummy.
And early in the morning, we do some yoga and stretching.
For lunch on the next day, we enjoyed these mouth watering barbecued ribs. The meat came from D’Artagnan. They were steamed first and then roasted to perfection.
Chef Lazaro cut each of the ribs and served them on a large platter – the meat just fell off the bone.
The ribs were served with a delicious green salad – with lettuce from my gardens. Everything was so delicious.
Here’s a photo of Carlos with my gardeners and outdoor grounds crew up at Skylands – Porter, Mike, Carlos, Wendy, Rick, and Peter.
And here I am on my West Terrace. Despite the rain, it was such an enjoyable weekend. I can’t wait to return this summer. And please check out more of my photos on my Instagram page @MarthaStewart48.
Martha Pins
Martha Tweets
