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.
This time of year, my grove of Japanese maple trees is aglow with autumn color - bright yellows, oranges, and reds.
Many of my Japanese maples are varieties of Acer palmatum - trees that have been cultivated in Japanese gardens for centuries. Over the last several years, I’ve planted many of these trees in one section of a shade garden not far from my chicken coops and tropical hoop houses. They were planted in honor of my late sister, Laura Plimpton, who adored Japanese maples. I always look forward to their gorgeous display every fall. These specimens provide countless variations in size, leaf shape, and color, creating a landscape of beauty and texture that gets better and better every year.
Enjoy these photos. And on this Veterans Day, we honor all the men and women military veterans of the United States Armed Forces who have served and sacrificed to defend our country. Thank you.
Few trees are as beautiful as the Japanese maple. With more than a thousand varieties and cultivars including hybrids, the iconic Japanese maple tree is among the most versatile small trees for use in the landscape. Every year, all of us here at the farm wait for this woodland to burst with color.
Japanese maples are native to areas of Japan, Korea, China, and Russia. In Japan, the maple is called the “autumn welcoming tree” and is planted in the western portion of gardens – the direction from which fall arrives there.
I love the contrast between the bright reds, oranges, yellows, and greens in this grove. The heavy leaf cover on the ground also enriches the soil and adds even more fall color.
But those brilliant fall colors aren’t a guarantee. The colors are a result of climate, weather, and environmental conditions. Here in the Northeast, fall weather usually arrives in September, with temperatures cooling off rapidly at night even when the days are still warm. These cool nighttime temperatures trigger the leaf-changing process. Unusually warm early fall weather may even prevent the leaves from turning red. This is because the color changes occur with gradually cooling temperatures – not cold snaps.
Leaf color best develops when nighttime temperatures remain above freezing but below 45-degrees Fahrenheit. A sudden cold snap could turn the leaves more plum-brown seemingly overnight, skipping the vibrantly red stage altogether.
Here, one can see the leaves transforming from green to dark burgundy.
Red leafed cultivars are the most popular, followed by green shrubs with deeply dissected leaves. The leaves in the Palmatum Group are most typical of the wild species. The leaf lobes are more divided, nearly to the leaf base.
I also have more rare varieties. These leaves are deeply divided, but each lobe is also dissected, giving them a lacy effect. These are from the Dissectum Group.
Japanese maple forms can be weeping, rounded, dwarf, mounding, upright, or cascading.
Japanese maples typically grow about one-foot per year for the first 50-years, but they can live to be more than a hundred.
Any heavy pruning should be done in late winter before leaf buds begin to open. Cut out scraggly interior twigs and branches, but leave the structural branches alone. Small, corrective cuts can be made any time of year. If I can, I like to prune and groom these Japanese maples myself.
Japanese maple trees are particularly suitable for borders and ornamental paths because their root systems are compact and not invasive. Through this woodland grove, they line both sides of the carriage road.
Young trees should be kept moist to prevent their shallow root structures from drying out and weakening, particularly during the hot summer months.
These trees do best in hardiness zones 5 through 8. If you are not familiar with these zones, the United States is divided into hardiness zones based on each region’s weather patterns. There are 13 hardiness zones across the country. The lower the number, the colder the winter. My farm is in zone 6b.
They can withstand very cold temperatures, but in summer, water deeply during dry spells and cut back on the amount of water in late summer to intensify the autumn color.
As young trees grow, their colors become even more vibrant. I love seeing how they develop through the seasons – many have such interesting growth habits.
With the right conditions, the fall colors of the Japanese maple may last for several weeks. Unfortunately, as it gets colder, the colors begin to dull. We are expecting lower temperatures this week.
The best location is a sunny spot with afternoon shade. Red and variegated leaves need relief from hot afternoon sun in summer but need the light to attain full color.
When growing in containers in colder zones, allow the plants to go fully dormant outside and then bring them into an unheated garage or other sheltered, cool area. In warmer zones, place them in a shaded location where they can be protected from drying winds.
I purposely planted my Japanese maples beneath larger trees. The varying heights of these trees also add a nice texture to the grove. I love this grove and continue to add more and more gorgeous Japanese maples to this collection. How are the Japanese maples doing where you live? Stop and enjoy their magnificent color this weekend.
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