1 My granddaughter, Jude, participated in a ballet recital last Friday and I wanted to give each of the little ballerinas a pretty bouquet. We made these little posies from flowers blooming in the gardens. I transported them in paper cups of water nestled in plastic bins.
2 You can practically see the herbaceous peony beds growing inches every day. Many are tall enough to require their string supports.
3 Wilmer begins this project by hammering in special metal stakes that have two twisted eye holes.
4 At the farm, we like to use biodegradable natural jute twine.
5 He threads the twine through the lower eyes in a zig-zag pattern.
6 The zig-zag travels the length of the peony bed.
7 When he reaches the end of the bed, Wilmer zig-zags back the other side of the bed.
8 He then threads the eyes, enclosing the sides of the peony bed and repeats the entire pattern through the top eye holes. When blooming, the peonies are very top-heavy and these string supports keep the plants upright.
9 The new vegetable garden is coming along nicely. Wilmer and Roger used stakes and string to measure out the raised beds.
10 Ryan wanted to get all of the brassicas - cabbage, cauliflower, broccoli, etc. - in the ground. He devised a string and stake for marking out placement of the holes.
11 Ryan grew beautiful brassicas from seed. Here he is carrying a flat of cauliflower Snow Crown, which forms a large white head.
12 One by one, the cauliflower plants are placed in their holes.
13 And then they're given a good watering.
14 Moving on to the next bed
15 These brassicas are growing very nicely and so far, no mole crickets have attacked. We're hoping it stays that way!
16 The boxwood enclosed garden behind the summer house is finally being planted. I had stone pathways installed last year and more boxwood and ginkgo trees planted.
17 Inside the small boxwood border, I wanted groupings of various dianthus planted.
18 I chose cheddar pinks - Firewitch, Tiny Rubies, and Greystone –– Cottage Pink - Birmingham and Rose de Mal –– and dianthus - Raspberry Surprise.
19 Ryan oversaw the placement and planting.
20 Removing from the pots
21 Placing in the holes
22 And covering with soil
23 I can't wait to see a mass of color here once the dianthus begin to bloom.
24 There are still many rose bushes from my East Hampton garden that are sitting in water, waiting to be planted. I thought they would look great next to the lilac allee. To enlarge the beds, the sod cutter was rented again.
25 As you can see, the lilac is just beginning to bloom.
26 Pete and Chhewang rolled up the sod.
27 The sod was loaded onto the John Deere and relocated.
28 The area surrounding the new storage unit is in need of sprucing up and all that sod was laid down there.
29 Laying sod is very gratifying as you get an instant lawn. It's really important that it gets watered very well until the roots get established.
30 So many trees are blooming now that it's finally warm. This shrub is a sargent crabapple.
31 It's flowers are ready to pop.
32 These prolific blossoms are on the espaliered apple trees.
33 The muscari border is brilliant!
34 And the highly fragrant wisteria flowers are beginning to open.
35 Even the rhubarb is blooming, which isn't a good thing.
36 These large flowers take too much energy away from forming the desirable stalks, so Ryan went down the row and removed all the rhubarb flowers.
37 The asparagus are sending up tender shoots.
38 In order to prolong the season, it's important to pick the asparagus regularly. Ryan feels that the season will be a short one because of our cold spring.
39 Purple asparagus on the left and lots of green on the right - Not bad for one day!
40 The pergola border is quite full this season.
41 Ryan grew red and orange Oriental poppies to plant in any empty spaces.
42 He removes a few poppy plants at a time from the flat.
43 And plants them one by one
44 These brightly colored poppies will be a nice contrast in a mostly blue flowering border.
45 These morel mushrooms were found growing in a corner of the farm last Friday. They are highly prized in the culinary world.