Every year around this time my farm undergoes a great transformation. It's when all the precious boxwood shrubs and hedges are covered with burlap.
I am a big supporter of "burlapping" shrubbery for the cold season. Burlap casings protect the tender branches from splaying and breaking under heavy ice and snow while shielding the foliage from strong winds. Burlap is more effective than plastic because it allows air to circulate through the plants. It is a practice I've followed for many years, and I think it also provides a cozy and pretty look to the winter landscape. Last week, the crew finished the biggest part of this project - my long Boxwood Allée.
Enjoy these photos.
When pipes like these are out this time of year, it can only mean one thing – it’s time to burlap. These pipes, which we keep organized in a back field where we store other supplies, are made from rolled galvanized 16 gauge industrial tubing. They are actually the metal parts of greenhouse hoop houses. I also use them for the framing needed for the protective burlap covers. In all, hundreds of ground stakes, purlin pipes, connectors, nuts, and bolts are used for the project.
The metal pipes and bows are brought out from storage by type and installed in a very organized manner.
To start, pieces are placed along the allée in a production line process. A long piece of twine is used to ensure ground pipes are positioned straight along each side of the allée.
Constructing the frame for the burlap takes several days, but the process is well worth the effort during cold snaps, high winds, and snowstorms.
Ground pipes are installed every four feet along the allée. These hollow pipes will anchor the supports.
These are 10-foot wide bow sections – they will last quite a while and give the boxwood a lot of room to grow. Building the frame at least a foot taller than the majority of the boxwood protects any heavy snow from weighing down onto the tender foliage.
Working in pairs, these bow sections are positioned on both sides of the boxwood.
Each end of the bow piece is inserted into the tall ground pipes.
Here is what it looks like once the bow pieces are in place. The boxwood has grown quite a bit in the last couple of years.
Long center pieces support the perpendicular bow sections.
Small pieces of wood are pounded into the ground next to each steel ground stake. These short wooden pieces provide points at which the burlap can be secured.
Because the burlap comes in 48-inch wide and 60-inch wide rolls, it’s necessary to sew lengths of burlap, so it is wide enough to cover the boxwood. Burlap is relatively inexpensive and available at garden centers.
The fabric is unrolled along the allée and prepared for sewing.
I have a portable bag closing sewing machine that works perfectly for this project and cuts manual sewing times in half. This machine is able to sew long lengths of burlap in just minutes.
The fabric is held taut as the machine is pulled across. It can also be done right on site, which is very convenient.
The machine uses white strong cotton thread and a chain stitch which is formed when the needle passes through the fabric and inter-loops with itself on the underside of the seam. It is often seen on sacks of rice.
Once sewn, the new cover is brought to a designated section and slowly draped over the boxwood.
The crew pulls the burlap over the metal framing and over the shrubs. It takes a couple of crew members to get the burlap over the frame peaks.
To secure the burlap cover tightly, Pete pulls down the burlap and attaches it to the ground stakes using wood strips and screws.
Even scraps of wood can be repurposed for various projects. Here, we cut wooden stakes into small strips. The strips are about six inches long – just long enough to accommodate two screws that will keep the burlap secure.
It looks very tidy once attached. Both the metal and wood stakes can be seen through the fabric.
At the ends, Phurba pulls the burlap snug and begins sewing it closed. For this he uses a large embroidery needle and jute twine.
All the sewing is done using five-inch or eight-inch long craft needles specifically made for working with jute – every member of the outdoor grounds crew has his own needle. These needles have large eyes and bent tips.
Here is what the end sections look like all sewn together. The fabric is pulled taut and secured – all by hand.
Here is one finished section of the Boxwood Allée. The burlap still allows the boxwood to “breathe”, and get sunlight, which is important even during the colder months.
I’ve been “burlapping” for many years and find that this is really the most reliable way to protect my hedges and shrubs. Covering this allée with burlap gives me comfort that all will survive the winter unscathed. And it is so pretty to see all done. And this is just the beginning… the crew has already started “burlapping” another part of farm – wait and see where the “cover up” happens next.
It's always nice to participate in local events and spend time with those in my own neighborhood - especially when the occasion helps something that is so dear to me, The Martha Stewart Center for Living.
Last week, I hosted a Christmas Tree Lighting at The Bedford Post Inn, a charming and historic property not far from my home. The event welcomed 100 guests to gather, enjoy cocktails and hors d'oeuvres, sing carols, and light the Inn's holiday tree, which was grown at my farm - with all proceeds going to The Martha Stewart Center for Living. It was a lovely evening with friends old and new.
Here are some photos.
Originally built in 1762, The Bedford Post Inn was believed to have served as a shelter for soldiers during the Revolutionary War. In later years it also provided a restful stop for travelers and postal riders passing though town before it was used as a private residence in the 19th ad 20th centuries. Starting in 2007, the structure was restored and turned into the Inn it is today.
For the event, fresh greenery adorned every staircase and banister.
This mantel was also filled with fragrant evergreen branches and faux candles.
There was a wreath on every window and door.
Bowls of candy canes added touches of color.
On this table, guests could even stop to make their own ornaments as keepsakes from the event.
Anduin Havens, who worked with me as art director on my television shows and many other appearances, oversaw the decorations here at the Bedford Inn.
The main gathering room was ready.
Outside, temperatures hovered in the 40s, so fire pits were all lit.
More greenery and candy were on the tables and bar.
By late afternoon, carolers were outside practicing their selection of classic holiday songs.
This tree was one of hundreds of small seedlings planted at my farm in 2009. It has grown so beautifully over the years. Days earlier, I personally selected this one to be cut down and donated to the Bedford Inn.
As the sun set, the lights around the Inn were turned on.
… And so were the lights inside.
This tree was just inside the entrance of the Inn. It was also grown at my farm.
Here I am watching as the champagne tower was filled – and not a drop spilled.
Guests arrived on time. It was so nice to see such a lively and cheerful crowd. It’s also nice that so many people attended to help raise money for The Martha Stewart Center for Living.
When it was time for the lighting, everyone moved outside. Thankfully, it was not too cold or windy. The weather definitely worked in our favor.
Soon, everyone was gathered around the tree.
I even joined in and sang carols.
It was lots of fun for all.
And then I counted down and flipped the switch for the lights to turn on. So beautiful and bright. Happy holidays!
Our annual tradition of sharing Thanksgiving photos on my blog continues. All our company employees love sharing holiday images.
On the Wednesday before every Thanksgiving, I send out an email wishing everyone a safe and lovely holiday. I also ask everyone to take photos of their table settings, their feasts, their families and their friends, so I can post them on my blog. There are always so many pictures and so many stories that accompany them - it's among our favorite entries.
Enjoy.
One of my own traditions is to make pies for everyone who works with me at my farm. I offer each member of my crew a choice of several pies and then I spend two days baking each pie from scratch. I hope you saw my Instagram post on @MarthaStewart48. I made a total of 35 pies this year.
Here are more of my pies cooling in the kitchen ready to be boxed up and distributed. Chocolate pecan, brown butter maple rum pecan, pumpkin phyllo, apple crumb, and cranberry tart. No one ever forgets to pick up their sweet dessert.
My executive assistant, Dorian Arrich, spent her holiday in Long Island with her boyfriend, Tommy, and his family at the home of his sister and brother-in-law, Jeanette and Brian Dice. This is a section of their long table set under a tent – the perfect way to fit everyone comfortably.
The entire family posed for a photo after their Thanksgiving feast. Whenever celebrating with the family at Jeanette and Brian’s, a traditional staircase photo is always taken.
Associate Producer Abigail Lengyel spent her holiday at her cousins’ Tom and Julie’s house in Chatham, New Jersey. With such a large group, everyone contributes a dish, or two.
Abby made my Cornbread, Mushroom, and Chestnut Stuffing Filled Roasted Cheese Pumpkin. She says she’s made it three years in a row and it’s been a hit every time.
Abby also made this pecan pie.
Here is Abby with her immediate family at a separate holiday celebration.
This is the family table set by Abby’s mother, Bernadette.
And here is the family turkey waiting to be plated. It was made by Abby’s dad, James.
Abby’s niece, Sarafina, was the first to taste – I think she approves.
Tim Reid, Marquee EVP Fashion Brands, sent in these next photos. This is Maple Roasted Brussels Sprouts with thick cut bacon. This is a precooked picture Tim took of his daughter, Olivia. Apparently he tried to get her into a proper Thanksgiving dress, but she’s really into “Ghost Spidey” right now.
This cheese bowl is Tim’s “almost famous Pale Ale Cold Fondue” that his French Bulldog Jack was eyeing! The fondue was paired with a really nice crispy French bread from Balthazar.
Tim made my Sweet Potato Casserole with Marshmallows and added homemade candied pecans.
Tim’s friend Chris made an amazing Beef Wellington. There were also many classic dishes and a turkey – a feast indeed.
This photo is from Marquee Treasury Analyst, Heather Crocetti. It is of the Crocetti Family Cornucopia Charcuterie Board with various Italian meats and cheeses.
Chloe Zale is our Marquee Brands Culinary Director. She set this beautiful holiday table. Chloe melded old and new traditions by showcasing her grandmother’s china in her cozy tablescape at her new home in Westport, Connecticut. Burgundy mums added a touch of festivity to the bud vases at the center of the table and the vase on the buffet.
Chloe made a butternut squash soup inspired by one of the most popular new items on the menu at my restaurant The Bedford by Martha Stewart in Las Vegas. Chloe’s version features drizzles of brown butter and crème fraiche, crispy sage, and toasted brioche croutons.
Sarah Elwell from Da Kine Hawaii sent me this beautiful sunset image. It is of the Thanksgiving table before dinner and the beautiful view of the ocean from her mother’s home in Maui!
Our own Chief Content Officer, Christian Martin, and his wife, Liz, hosted their holiday gathering this year. A total of 10 including Christian, Liz, two grandmothers, Christian’s son and his girlfriend, his daughter – both home from university, two uncles, and an aunt.
Christian’s table is beautifully set every year.
Christian says there were “plenty of delicious starters, and a keen eye will recognize an American Made cutting board.”
Christian says he tried the parchment turkey but “the absence of an actual staple gun necessitated a late switch to Martha’s cheese cloth turkey. it was delicious.”
All the food was A+ thanks to Christian’s awesome wife and great cook, Liz.
Here are more dishes on the table. Some of Christian’s favorites – the Brussels sprouts salad, Gruyère and pancetta stuffing and sautéed green beans.
Carolyn Goldstein, Marquee Brands Brand Director for Ben Sherman and Bruno Magli, submitted this photo of her Welsh Pembroke Corgi Milo eyeing the bowl of mashed potatoes – my mother, Big Martha’s, famous recipe.
Here’s the festive table set by my housekeeper Elvira Rojas and her family.
This is Elvira’s turkey – cooked to perfection.
Turkey and all the fixings for everyone! Here are Sandy, Andrea, Martin, Gladys, Elvira, Joseph, Stephanie, and Kelly.
And in this version, Sandy, Andrea, Leidy, Gladys, Envira, Joseph, Stephanie, and Kelly.
And one of the apple crumb pies I made and gifted to her!
Office Manager, Frank Sanchez, spent Thanksgiving with his mom, who cooks up a wonderful Thanksgiving meal every year. This is her turkey.
And all the fixings. There were very few leftovers.
William McCormack is a member of my security team at the farm. Here he is with his family, Will and Diana.
Cheryl DuLong, who works at my home Skylands, enjoyed her Thanksgiving in New York City with her family – her son Torrey and his wife Michaela, her mom Sharon, her aunt Rosanne, her sister Michele and Sharon’s partner, Gerry.
There was plenty to go around.
The turkey – golden brown.
Short ribs… a tradition for the family. It’s always part of the menu.
Delicious squash soup.
And of course, a little wine.
I recieved some photos from Justin Anderson – a loyal Instagram follower and owner of several pieces from my Great American Tag Sale. Here is the setting done by tablescape designer Nancy Knudson in her Texas Hill Country home. Nancy invited Justin to cook the entire Thanksgiving dinner in her kitchen – “the first time she hasn’t made Thanksgiving and the first time I’ve been allowed to use her kitchen alone!”
Here is Justin’s turkey before it went into the oven.
This is Justin’s first standing rib roast. It is a 17.5 pounds and he used my method for cooking, along with a spice blend inspired by my recipe.
It came out perfectly. Here it is on the table.
“Time to dig in” – Justin’s friends Spencer, Nicholas, Eric, and Nancy at the buffet.
Justin’s first plate with standing rib roast, turkey, roasted potatoes, mashed sweet potatoes, cornbread sausage stuffing, homemade cranberry sauce and a fall harvest apple salad.
Ryan Mesina, vice president from our Creative Services team, makes desserts for his family Thanksgiving every year. This is an apple pie with a lattice top.
This is a brown sugar layer cake with cranberry buttercream topped with sugared cranberries. Ryan’s sister, Lynnette, requested it.
Ryan says his family demands he make this cheesecake every year. It’s topped with a layer of sweetened sour cream. Ryan also used a ginger snap crust to make it more seasonal.
And with all that baking, Ryan and his husband, Ryan, managed to also put up the tree. What a wonderful selection of photos to ring in the holiday season. Hope you all had a great Thanksgiving.
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