Do you know... some vegetables taste even better after a frost? Many root vegetables are best when harvested in colder weather.
Here, at my Bedford, New York farm, much of my new raised bed vegetable garden is already cleared and cleaned for winter, but a few beds still continue to thrive with an abundance of parsnips, and one of my favorites, celeriac. These vegetables take the longest to reach maturity - about four months, but when they're finally picked, they're so delicious.
Enjoy these photos.
This half acre garden has produced bounties of wonderful vegetables this year. Even now that the weather is colder, we’re still able to harvest delicious organic produce.
Among them, celeriac – also known as celery root, knob celery, and turnip-rooted celery. It is a variety of celery; however, while celery is grown for its succulent stalk and foliage, celeriac is cultivated for its edible and bulbous stem or hypocotyl, and shoots.
The leaves of celeriac are also edible and can be chopped finely and used as a garnish or to flavor soups and stocks.
First, Ryan cuts the leafy stalks to reveal the celeriac.
And then he eases each ball slowly from the bed using a pitch fork.
Celeriac has many small roots, so it is sometimes hard to pull from the ground.
Once harvested, Ryan cuts off the stringy roots from the bottom of the celeriac ball.
Ryan does the same for each of the celeriac in the bed. He harvested two of these buckets full of celeriac. I’ll use them for soup. The flavor is very mild, slightly sweet and nutty, and doesn’t have any bitterness.
In just a few minutes, this bucket is full. Celeriac is a concentrated source of many nutrients, including
vitamins C, K, B6, potassium, phosphorous, and fiber.
Next, Ryan moves to another bed to loosen the parsnips from the soil.
Ryan is careful when he uses the pitchfork – one does not want to pierce the parsnips if possible.
Once the soil surrounding the parsnips is loosened, Ryan pulls each parsnip carefully, much like harvesting carrots.
And out comes a well-sized parsnip. The parsnip is closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae.
Parsnips have broad, hairless, ovate, compound pinnate leaves, up to six inches in length. These leaves and the stems can also be eaten or used to flavor soups and stews.
Here’s a closer look at one large parsnip being pulled from the ground.
Parsnips that are about eight to 10-inches long are the best tasting. They have thicker skin and a woodier center compared to carrots, but they are delicious cooked.
Ryan picked many parsnips and also filled two large trug buckets.
Here he is trimming the foliage off and getting them ready to bring up to my flower room for cleaning and storage.
When cleaning, wash the parsnips under cool running water using a vegetable brush. Never use soap. Once they are clean, they can be wrapped in paper towel and stored in the refrigerator for up to two weeks.
The celeriac is also scrubbed thoroughly and placed into the refrigerator. I am always so excited to see what comes out of the garden. If you haven’t tasted them yet, give parsnips and celeriac a try – you’ll be glad you did.
This week, we all enjoyed seeing holiday photos from my colleagues, business partners, friends, and followers - now here are some of my own Thanksgiving memories.
This year, I attended Thanksgiving lunch at the home of my friend and distinguished interior designer, Stephen Sills. He organized a big buffet for all his guests, so I brought a beautifully stuffed and roasted 20-pound organic heritage turkey to supplement the meal. I prepped and cooked it Thanksgiving morning, and it was perfectly golden by afternoon - just in time. It was a most enjoyable gathering with friends, and a wonderful feast for all.
Here are photos from my Thanksgiving Day, enjoy.
On Thanksgiving morning, just one day after I made 30-pies for my hard-working staff, I’m back in my kitchen preparing a 20-pound organic heritage turkey for lunch. Here is the bird on the counter before it is prepped. A turkey will cook more evenly and faster if it starts out at room temperature, so remove the turkey from the refrigerator about an hour before roasting.
Once the turkey is patted dry and seasoned, I spooned several cups of apple and pear stuffing inside the bird’s cavity. The capacity of the cavity will vary with every bird. Any remaining stuffing can be baked separately.
Then I secured the flaps with big wooden picks.
I decided to cook this turkey “en papillote,” or “al cartoccio” in Italian. It is a method of cooking food carefully placed into a folded parchment pouch then roasted or baked. Here is the turkey before it was buttered and wrapped.
And here is the turkey after it is well buttered. I spread a generous amount of softened unsalted butter over the top of the turkey – about six to eight tablespoons.
Next, I start wrapping it in a giant sheet of parchment. And only use parchment paper when cooking – never wax paper. Wax paper is NOT heat resistant, and could melt or even catch fire in the oven.
One can purchase big roles of parchment paper, but if it is not big enough, staple two long sheets together and then wrap the turkey.
Here, Enma helps me roll the paper tightly at the top. It is important to have enough to come up and over the turkey.
Once covered on top, crimp the parchment paper and staple it closed.
I also stapled the sides, so it was a snug fit around the entire bird.
Here it is just before it goes into the oven. Many of you have used my recipe, “Roasted Turkey in Parchment With Gravy.” It yields moist meat and crisp, golden skin every time.
And here it is – out of the oven and dressed with rosemary and grapes on the platter. It is perfectly golden.
And then it was off to Stephen’s home not far from my farm. Stephen’s home is exquisite. This is his newest room renovation.
The dappled Thanksgiving Day light through the large windows was just perfect. As a hugely celebrated interior designer, Stephen knows exactly how to transform a room, so it is both stunning and timeless.
I admired this gorgeous mirror above the fireplace.
… and this arrangement of fall leaves on the coffee table – simple yet elegant.
I walked in and smelled the cut peonies right away. And do you know what these gift boxes from Petrossian contained? Look closely – small Caviar Mill Crêpe cakes, where layers of crêpes are stacked to form a cake with caviar-infused pastry cream. Each cake is decorated with lemon dill gelée and fresh dill sprigs.
Other sides on the buffet included giblet gravy, and homemade cranberry sauce.
There was autumn ratatouille with couscous. Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice. Couscous is a North African dish made from tiny steamed balls of semolina flour – a type of pasta. Every dish was clearly labeled.
Here’s a dish of classic potatoes au gratin, also known as scalloped potatoes.
And here I am with the delicious roasted turkey – ready to devour.
I was asked to carve the turkey, and Stephen insisted I use his electric knife. It worked, but you know what I would have preferred to use…
Here is Kevin’s plate – his first serving. Everything was so delicious, we all went back for seconds, some even thirds.
And don’t forget dessert! It was a terrific holiday lunch, with all the fixings. Thanks to everyone for submitting your beautiful photos. And here’s to a great continuation of the holiday season ahead.
All our company employees, business partners, and friends love sharing holiday photos.
As my tradition goes, 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 the blog. There are always so many pictures and so many stories that accompany them - it's among our favorite entries.
And here it is - enjoy the gallery. I'll share my own Thanksgiving photos this weekend.
I think it’s just as much fun to send in photos as it is to see them. This year, I had such a wonderful response to my email asking for Thanksgiving pictures. My longtime attorney, Peter Grant and his wife, Amy, shared photos of their table.
Their centerpiece was made by Amy and Aubry at a floral design class “Made Floral” in Connecticut. Amy adds, “the water glasses are Orrefors, wine glasses are vintage French from Vintageweave in LA, the linens are Sferra, and the plates are Juliska.”
And the charming “squirrel bud vases are vintage McCoy.”
Danielle Vadai works with me on several partnership projects. She writes, “If you look closely at the tablecloth and napkins, the Thanksgiving linen I bought years ago, excited to have “Turkey” embroidery to use on Thanksgiving- turned out to be roosters!! I still love and use them though!”
Danielle also shares her table filled with delicious desserts.
And every year, Danielle “hangs up the old Thanksgiving Day things my now teenagers made when they were younger.”
These next photos are from Anduin Havens, Creative Director, Video for Martha Stewart & Emeril Lagasse at Marquee Brands. This is her mom, Karen Havens, with the turkey fresh out of the oven.
Here’s her dad, Geoffrey Havens, the bartender.
Anduin’s daughter, Harper, is now a teen. We’ve seen her grow up on our Thanksgiving galleries.
And here is Anduin’s family enjoying their meal.
Marquee Brands office manager, Francisco Sanchez, submitted this photo from his holiday gathering – a buffet of mouthwatering dishes at his mom’s home.
This is his wife Fairuz’s lasagna…
And here is Fairuz’s focaccia.
My executive assistant, Dorian Arrich, celebrated her Thanksgiving in New York at her boyfriend Tommy’s sister’s home, The Lettires.
And here is the kids’ table – complete with crayons for coloring.
And here – more than 30 family members gathered at Karen’s and Gerard’s home.
And the next day Dorian adds, “thanks to the Lettires, I got great seats and access to the coaches club to see the first ever Black Friday football game between the NY Jets and the Miami Dolphins. It was a great and chilly, day. The Dolphins defeated the Jets 34-13.”
You may all recognize Susan Magrino – my longtime publicist. Here are Susan and her sister, Allyn, with their mother, Mary Cross, and family.
Here’s a snapshop of Susan and her husband, James Dunning.
And here is another one of Susan’s famous “emerging through the door” photos – this one on Thanksgiving Day with her miniature poodles, Rockefeller and Astor.
James Maikowski has been helping me with my 100th book and was once an art director for Martha Stewart Living Omnimedia. Meet the star of his family’s holiday table in Connecticut – “a fresh Gozzi’s Turkey Farm turkey, spatchcocked and roasted just like Martha Stewart Living taught me.”
This photo was sent in by Christophe Pourny, well known furniture restoration expert who has been on my television shows, radio shows, and in my magazines many times.
Senior marketing director at Marquee Brands, Ben Luckadoo, “stayed in the city this year and had Thanksgiving with a group of friends.”
Ben “brought Martha’s Bourbon Pecan Pie, which everyone loved.”
Brian Utz is a longtime dedicated fan who came all the way from Dallas, Texas to attend my Great American Tag Sale. He bought many items and was happy to incorporate several “into the décor for hosting our family’s first Friendsgiving.”
Brian says, “we used an 8’x4’ piece of finished wood and stained it a custom gray. This extended our tabletop below and made the table more comfortable for guests. The napkin rings we used were once a part of the MSLO Prop Library. Behind the table, you’ll see Martha’s Garden Cart that we bought from the tag sale. We decorated it with fresh cut pine and evergreens from our own pinetum on the property. A live blue spruce that we bought from a local nursery gave this seasonal moment some height and we decorated the cut evergreens and tree with stargazer lights.”
Brian also sent this photo. “In the dining room of my mother’s home we had another table set. The dining table was purchased from Martha’s tag sale as were the Karch chairs and Karch bench. We decorated the table with jadeite plates from Mosser as well as some seasonal plates that had pretty green pumpkins on them that paired beautifully with the jadeite. We set a McCoy planter, planted with an ornamental cabbage and reindeer moss in the middle of the table, and flanked it with Zafferano Poldina Pro lamps in Rust from Martha.com as well as two Martha by Mail Jadeite turkeys.”
Brian adds, “the last tag sale treasure we used at our Friendsgiving was this custom pastry island. It was a prototype that was never developed. It has a beautiful marble counter that stays icy cold and is perfect for rolling out cookie doughs and pie crusts. For this party, we converted it into a beverage bar for guests to enjoy. I decorated it with lights and used lanterns filled with moss and more lights. On the other end of the island, foraged grasses from our garden made a pretty, seasonal arrangement.”
Diana Rose, Product Marketing Manager for Body Glove & Dakine, shared these next few photos “from her Thanksgiving in Joshua Tree National Park!”
She “spent the holiday among the horses on a friend’s farm.”
Here is a photo of the Joshua Tree, taken on Thanksgiving Day afternoon.
And this is her “Thanksgiving turkey which was smoked for seven hours, featuring handmade knife from Prescott Knives.”
And here is Diana’s holiday table. The weather looked perfect for the special day.
Sarah Comerford Loria, our own culinary director, celebrated at her “Aunt Robin and Uncle David’s house on the Jersey Shore! My cousin made Oreo truffle turkeys for each guest.”
Sarah’s “youngest cousin turned 21 two days before Thanksgiving, so this was the first time the entire “kids” table could enjoy some wine and beer with dinner!”
The next three photos are from Anik Chaudhry, Director, Business Intelligence for Marquee Brands. These show her “mother’s annual Thanksgiving feast in Westchester, New York.”
This is their turkey…
… and all the sides.
Patrick Tierney from my security team sent in these beautiful images from his family’s holiday feast. His daughter, Claire, captioned all the pictures. Here is the “Tierneys’ beautiful turkey… thanks to Martha’s recipe “Roasted turkey in Parchment with gravy.” It was delicious.
“The Tierneys and Murtaghs are ready to enjoy their wide variety of Thanksgiving dishes. Everything looks amazing.”
Here are the cousins…
Kelly, Claire, Thomas, Sean, Rory, Kevin, Julie and Patricia. “Savoring moments and delights together – the Tierney Murtagh clan gathering was made sweeter with every bite of Martha’s lemon tart.”
And, “the Tierney Family is serving up a slice of sunshine on their Thanksgiving dessert table with Martha Stewart’s exquisite Lemon Tart!”
Destination Maternity intern, Rachel Slesnick, spent Thanksgiving at the home of her aunt, Judi Myers of Illinois. She “warmly welcomed over 25 family members for her cherished annual Thanksgiving gathering.”
Sabrina Blaustein, our VP, Brand Management at Marquee Brands “spent Thanksgiving with my fiancé’s extended family in New Canaan, Connecticut. Thanksgiving was hosted by Reid’s second cousins, Elisabeth and Joseph Leo. The evening was filled with lots of pups running around (four to be exact!) and some of the best Thanksgiving food I’ve ever had. The surprise dish of the evening was a simple harvest salad with Dijon dressing – delish!”
“Reid’s family golden retriever, Bailey, kept us entertained all weekend running around the yard with her new favorite snack – carrots!”
Claudia Lieto-McKenna Special Projects Manager to Martha Stewart writes, “this year, I made a special Thanksgiving/birthday delivery to my son who is studying in Montréal. We drove up his absolute favorites- apple pie and cornbread stuffing.”
Here is the apple pie – it went very quickly.
Our business partner, Dr. Dhaval Bhanusali, sent this picture “visiting my niece and my sister’s family for Thanksgiving in Florida. It was a fully vegetarian meal with truffled Mac add cheese, stuffing, vegetarian Turkey and all the trimmings. The little ones wanted to share.”
My friend Lisbeth Barron, on the right, shared this photo of her and her “personal trainer Deedra Ryder after running the Palm Beach 5k Turkey Trot Race at 7:30am on Thanksgiving Morning, to benefit United Way.”
And here is Lisbeth at Palm Beach Country Club having Thanksgiving with her friends – the Floersheimer family.
Ryan Mesina from our Creative Services team sent in photos of his Friendsgiving. This is his table.
Here is a new take on turkey. Ryan’s fiancé Ryan “made confit turkey thighs and served them with a marmalade glaze. It was so delicious.”
“This is a brown butter pumpkin cake made by my friend Kyle. I made the chocolate espresso dacquoise with 12 alternating layers of hazelnut meringue, espresso buttercream, and bittersweet chocolate ganache.”
My operations manager, Matt Krack, cooked a beautiful roasted turkey at his home in Ridgefield, Connecticut.
And here is his table – set for four. Matt enjoyed a wonderful meal with his sons and his partner, Julia Dickens, who was my longtime executive assistant.
Trevor Smith, who is helping me with my documentary, made my Apple-Cider Donut Cake. He says it “didn’t last long!”
Bill McCormack, also from my security team, went to New York City with his family to watch the Thanksgiving Day parade up close. Pictured here are William, Diana, Elizabeth and Will.
Then it was a big “McCormack Family dinner at mom’s, Rosemary Lee.”
Wendy Norling, who cares for my gardens in Maine, made a delicious organic turkey prepared using a dry brine and Martha’s Chard.
Wendy also made roasted vegetables including onions, shallots and garlic from the Skylands garden.
This is Wendy’s dessert – she used “mom’s apple pie recipe.”
And of course, a glass or two of Martha’s Chard.
Cheryl DuLong, who also works at Skylands enjoyed her Thanksgiving in New York City with her family.
Everyone’s plate was full.
And there were more than enough desserts for everyone.
My friend and artist, Christopher Spitzmiller, sent in his photos from Thanksgiving. “We used Royal Dalton Blue and White dishes that I collected, inspired by the same ones Martha used last year when she hosted us. The table cloth is vintage Colefax & Fowler fabric that was Mario Buatta’s.”
Christopher says, “I used one of the heirloom pumpkins as a center piece for the flowers I arranged, in dark colors, Anemones, dark red peonies and mums and a few orange ranunculus.”
“A dark chocolate turkey made with an antique mold surrounded by heirloom cranberries sent from a friend in Massachusetts.”
This was his “locally bred and raised turkey from Quatrro’s farm in Millbrook.”
He also served “dips from William Poll.
“We always serve a Thanksgiving buffet so friends can take as much or a little as they want. We had three different cranberry sauces. Two stuffings, sweet potato soufflé, our own tiny Brussels sprouts, corn pudding, gravy, and green beans casserole. For Dessert Martha’s Five Spice Pumpkin pie, Martha’s chocolate pecan pie and a regular pecan pie. Anthony and I cooked most of the dinner and let friends bring their favorite dishes. We sent everyone home with leftovers. Then we made turkey noodle soup out of what was left!”
“Our mothers were our guests of honor this year.”
And “our newest addition Kitty Princess Margaret made her way to the table and is making new friends all the time! I hope you all enjoyed this gallery of photos. It’s one of our favorite posts every year. Enjoy the holidays.
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