If you haven’t started planting your spring-blooming bulbs yet, try to get it done soon! Here in the Northeast, the temperatures are getting colder fast.
Planting these bulbs can be a a very labor intensive task. As many of you know, every autumn we plant thousands and thousands of bulbs at my farm. This week, my head gardener, Ryan McCallister, carefully planted rows and rows of Dutch iris bulbs in one of the beds of my new vegetable garden. These irises from Van Engelen Inc., a wholesale family-run flower bulb business in Bantam, Connecticut, are in shades of blue and purple and include varieties 'Silvery Sky,' 'Picasso,' 'Eye of the Tiger,' 'Pink Panther,' and 'Red Ember.'
Enjoy these photos.
Ryan wrote all the names on markers, so we could identify the flowers when they bloom in spring. Ryan repurposed some unused paint stirrers to make these, but plant markers can be found at all gardening shops.
I’ve been using Van Engelen Inc. as a bulb source for years. Van Engelen Inc., and its sister company John Scheepers, Inc. are located in the Litchfield, Connecticut borough of Bantam. Jo-Anne’s father, Jan Ohms, acquired the Van Engelen flower bulb company in the 1970s and created the first real wholesale flower bulb catalog available to private residences in the US. Jan then acquired John Scheepers in 1991 in order to keep his uncle’s flower bulb business in the family.
Among the varieties I selected for planting – Iris ‘Silvery Sky.’ This has beautiful periwinkle-blue standards and blue-tinged, white falls with yellow blotches. (Photo from VanEngelen.com)
Iris hollandica ‘Picasso’ has bright yellow falls with chocolate veins and shades of lavender and purple standards. (Photo from VanEngelen.com)
Another interesting Dutch iris is ‘Eye of the Tiger’ with its violet-blue standards and dark mahogany-bronze falls with yellow blotches. (Photo from VanEngelen.com)
This variety is called ‘Pink Panther.’ It is lavender-pink with a buttercup-yellow blotches on deeper magenta-pink etched falls. (Photo from VanEngelen.com)
And this one is ‘Red Ember’ – a more dramatic iris with bold purple-red standards and copper-terracotta falls accented with yellow blotches. (Photo from VanEngelen.com)
The bed was already fed with an all-purpose flower and vegetable continuous release fertilizer.
Ryan then uses garden twine to mark where the rows would be in the bed. Proper spacing is crucial in a flower cutting garden. Ryan figures out how many rows are needed for each variety, so the entire bed is well-utilized and the bulbs have ample room to grow.
Next, Ryan makes the rows using the bed preparation rake from Johnny’s Selected Seeds. This tool allows him to easily create furrows in the soil. Hard plastic red tubes slide onto selected teeth of the rake to mark the rows.
Here is the bed all ready for the bulbs.
The bags of bulbs are placed on the bed where they will be planted.
The coinciding markers are put down next.
Ryan places each of the bulbs six-inches apart in the row.
Bulbs should always be planted pointed end up. On many bulbs, it is very easy to see which end should be faced up. If it is planted upside down, the flower will still grow, but it will likely take longer.
Spacing the bulbs carefully takes a bit of time. On the right is a tape measure, so Ryan can be sure they are all planted equally spaced. We take a lot of photos of my gardens, so it is also important to plant everything properly, so I can share the most precise and beautiful photos with all of you.
For these Dutch iris bulbs, Ryan uses a dibber. A dibber or dibble or dibbler is a pointed wooden stick for making holes in the ground so seeds, seedlings or small bulbs can be planted. Dibbers come in a variety of designs including the straight dibber, T-handled dibber, trowel dibber, and an L-shaped dibber. This is a T-handled dibber.
Then, once all the bulbs are in their designated rows, Ryan pushes the dibber into the soil making a hole where the bulb will be planted.
Smaller bulbs can be planted about five-inches deep.
Here is the bulb in the soil.
Ryan plants all the bulbs before backfilling, so he can keep track of the planted holes and rows.
And then it’s time to rake this side of the bed. The other side will be done next. Dutch iris bulbs are planted around the same time as tulips and daffodils, so be sure to plan accordingly. These will look so beautiful when they bloom in spring – I can’t wait.
For those of you asking how my geese are doing, they're all doing great and thriving here at my Bedford, New York farm.
I currently have 17 beautiful geese. I’ve had Pomeranian guard geese for many years, but I also keep Sebastopol geese, Toulouse geese, African geese, and Chinese geese. They all reside in a large enclosure outside my stable and next door to the peafowl, where they have lots of room to roam, a number of dipping pools, and a shelter providing ample shade, protection from strong winds, and a safe place to nest and lay eggs. Yesterday, we also added some hay to their pen - where they can keep warm on cold nights. Geese are very resilient animals and love the outdoors in all kinds of weather. I am glad they are happy here at Cantitoe Corners.
Here are some of the latest photos, enjoy.
Every year, when the cold weather sets in for the season, we put down a large bed of hay for the geese. It serves as a bed for keeping warm, but it also allows for good footing when it’s icy. We use hay grown right here at the farm. The older hay my horses won’t eat is perfect for use as insulation around my greenhouses and for the geese enclosure.
If this is happiness, I think my African geese are very pleased with the delivery of hay.
Word of the hay spread fast – all the geese are on their way to inspect the delivery.
This one is also flapping its wings. Although their heavier weight and build make flying challenging, most domestic geese are capable of flying short distances with strong flapping and a good headwind.
These four made themselves right at home – I think they like their new bed, don’t you? Waterfowl don’t need roosts – they are very happy gathering together and sleeping on the ground.
My goose pen is just outside my stable. Eveyone stops to greet the geese when they visit. And the geese all love to watch the activity around the farm.
I have several goose breeds. Here is my pair of Chinese geese. The Chinese goose is refined and curvaceous. The Chinese goose holds its head high. Its head flows seamlessly into a long, slim, well-arched neck which meets the body at about a 45 degree angle. Its body is short, and has a prominent and well-rounded chest, smooth breast and no keel. Mature ganders average 12 pounds, while mature geese average 10 pounds.
Their bills are relatively long and slender, with a large, rounded, erect knob that attaches to its forehead.
Look closely at the Chinese geese in the back compared to the other in the foreground. The Chinese geese most likely descended from the swan goose in Asia, though over time developed different physical characteristics, such as longer necks and more compact bodies. The Chinese goose is a very hardy and low-maintenance breed.
Everyone asks about the Sebastopols. These birds are considered medium-sized birds. Both males and females have pure white feathers that contrast with their bright blue eyes and orange bills and feet. Sebastopol geese have large, rounded heads, slightly arched necks, and keelless breasts.
And what is most striking is the plumage. The plumage of the head and upper two-thirds of the neck is smooth, while that of the breast and underbody is elongated and well-curled. Sebastopol geese cannot fly well due to the curliness of their feathers and have difficulty getting off the ground.
These two in the center are my African geese – a breed that has a heavy body, thick neck, stout bill, and jaunty posture which gives the impression of strength and vitality. The African is a relative of the Chinese goose, both having descended from the wild swan goose native to Asia. The mature African goose has a large knob attached to its forehead, which requires several years to develop. A smooth, crescent-shaped dewlap hangs from its lower jaw and upper neck. Its body is nearly as wide as it is long. African geese are the largest of the domestic geese. These two African geese are often found together in the yard.
And these buff-brown geese are Toulouse geese. On this breed, the bill is stout, the head large and broad, and the moderately long neck is thick and nearly straight. Often suspended from the lower bill and upper neck is a heavy, folded dewlap that increases in size and fullness with age. The body is long, broad and deep, ending in a well-spread tail that points up slightly. And thanks to their honks, these geese make excellent guardians. They can scare off any animals on the ground and they’re great at spotting aerial predators, such as hawks and falcons.
And if you follow my blog regularly, you may recognize the Pomeranian guard geese – the oldest of my gaggle.
Geese are grazing birds that eat a variety of different items. They eat roots, shoots, stems, seeds, and leaves of grass and grain, bulbs, and berries. They also eat small insects. In addition, I fortify their diet with a mix specifically made for waterfowl. And we always give them lots of vegetables from my gardens. They pick at them during the day.
This is Bear. He was incubated and hatched right here at the farm. He is about two years old and is very attached to the humans, but his “affectionate” pecks can sometimes be a bit insistent.
These geese love to gather close together most of the time. And do you know, a group of geese on land is called a gaggle. This is because when geese get together they can get quite noisy and rowdy.
Whenever someone comes near, the geese all come waddling over to see what is happening – they are very curious birds.
Some even “sound the alarms.”
Domestic geese have plump bodies, slender necks, and humped bills that taper at the end of the mouth. Some geese have rounder heads than others. Geese have impressive visual capabilities. The way their eyes are structured allows them to see things in much finer detail at a further distance than humans. They can also see UV light and can control each of their eyes independently.
And, while the term “goose” may refer to either a male or female bird, when paired with “gander”, the word goose refers specifically to a female. Gander is the term used to identify a male.
In flight, a group of geese is called a skein, team or wedge. On the water or flying close together, a group is referred to as a wedge of geese.
And while both ducks and geese love water, geese don’t require a pond or large swimming pool – they swim much less than ducks and are content with a small dipping pool where they can dunk and clean their noses and beaks.
Geese are very hardy and adaptable to cold climates. Waterfowl don’t mind the cold at all. Here they are just enjoying the afternoon at the farm. See you soon, my geese.
Shows from another interesting and informational season of "Martha Cooks" are now available exclusively on The Roku Channel. Be sure to stream the free episodes!
On one show, I am joined by Hannah Heimbuch, a lifelong Alaskan and third-generation commercial fisherman. Hannah owns and operates a small fishing vessel and set net site that harvests wild Alaska salmon in the North Pacific. Being a commercial fisherman is a physically demanding and challenging job, with long hours in unpredictable weather conditions. Hannah is extremely knowledgeable and very passionate about fishing, and when not on her boat, she spends time as a fisheries advocate supporting the sustainable fishing practices in the state.
Here are some photos of Hannah at work. Please visit Alaska Seafood for more information. And don't forget to stream the newest season of "Martha Cooks" - it's a culinary world tour!
Alaska is the nation’s premier source for seafood. More than 60-percent of all wild seafood and 99-percent of wild salmon harvested in the United States comes from Alaska. All seafood from Alaska is wild caught and sustainable. Sustainable seafood is fundamentally important to Alaska; it’s been the law since statehood in 1959 when it was written into the state constitution. In fact, Alaska is the only state with sustainability written into its founding laws. (Photo from Alaska Seafood)
Kodiak is the transportation hub for southwest Alaska. Kodiak’s fishing port is the largest in the state and ranks among the top in the country. (Photo from Alaska Seafood)
Peak season for fishing runs from May through September, with several major fish species spread across the season – Alaskan halibut, King salmon, Silver salmon, Red salmon, Pink salmon, and Chum salmon. (Photo from Alaska Seafood)
Hannah and her partner, Michelle, spend three months of every year fishing for salmon. The daily schedule of a commercial fisherman can be intense. It often starts early before the sun is up. Hannah is out working the nets throughout the day from about 5am until 11pm. (Photo from Alaska Seafood)
Here is Hannah on the beach with the giant net used for harvesting fish at the set net site. She often lays out the entire net, checks it, and does any mending if necessary. (Photo courtesy of Hannah Heimbuch)
The nets are anchored in place out in the bay. One end is on a reef rock close to shore, the other reaching out into deeper waters. Hannah stays close to land, but she is still at the edge of the open ocean. There’s basically nothing between her boat and Hawaii. Hannah fishes with the tide, and the weather. This means timing is crucial. She keeps track of when the fish are coming in, and when she is less likely to get into bad elements – good planning and safety are everything.
(Photo courtesy of Hannah Heimbuch)
Here she is picking fish while driving along the set net site. She and Michelle do this every day. They go out to the nets located on open skiffs and check for fish. (Photo courtesy of Hannah Heimbuch)
This large salmon is an Alaska coho salmon weighing about 15-pounds. As an Alaska fisherman, Hannah understands the importance of knowing where the seafood comes from. She dedicates her time to ensuring wild caught seafood is available for future generations. (Photo courtesy of Hannah Heimbuch)
Here is Hannah with a smaller fish. Alaska’s cold and natural environment produces seafood that has lean flesh, rich flavor, and natural nutrients. Each species has a versatile flavor profile and is a source of protein, Omega-3s, Vitamin D and other health benefits.
(Photo courtesy of Hannah Heimbuch)
Do you know… Alaska’s abundant fisheries catch and process enough seafood each year to feed everybody in the world at least one serving of Alaska seafood, or one serving for every American for more than a month? (Photo from Alaska Seafood)
Here is Hannah with Alaska Dungeness crabs. Watch this episode of “Martha Cooks” to learn how to properly crack Alaska Dungeness crabs. (Photo courtesy of Hannah Heimbuch)
And here she is with side stripe Alaska shrimp. These shrimp are slender, pinkish-orange in color, with white stripes running lengthwise on the body. They can reach about eight-inches in length. They have a firm texture and a naturally sweet, succulent flavor. (Photo courtesy of Hannah Heimbuch)
Hannah and all the commercial fishermen in Alaska’s industry are committed to the future health and resiliency of fish populations and the surrounding marine ecosystem. They practice careful, science-based and strict resource management. And each season, scientists reassess and determine the optimal harvest levels for the health of individual species and the entire ecosystem. Hannah also eats Alaskan seafood all year long – fresh, frozen, canned, and smoked seafood about three to five times a week. (Photo courtesy of Hannah Heimbuch)
For “Martha Cooks,” Hannah provides a glossary of different wild caught Alaskan fish. There is a wide variety of seafood options. Aside from salmon and halibut, there are also multiple varieties of whitefish and numerous types of crab and shellfish.
Here is Hannah showing me how to filet a whole wild Alaska sockeye salmon.
On the same show, renowned Chef Marcus Samuelson, shows us one of his favorite salmon recipes. Here we are for a quick group photo. Go to The Roku Channel and start streaming our Season-3 shows. It’s free! The entire season is filled with foods from around the world – from fresh Alaskan seafood to a lesson in classic Indian spices to picture-perfect pinwheel lasagna. I’m joined by friends and world renowned chefs who share all the techniques and recipes to recreate incredible dishes right at home. It’s a fantastic selection of shows I know you’ll enjoy.
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