1 A view of the stable and a rather wintery-looking landscape
2 This is Sasa, one of my 5 Friesian horses, all ready for a ride.
3 And this is Rinze, saddled up for me.
4 Betsy Perreten, my stable manager and I, went for a really great autumn ride.
5 The crew is working every day constructing the bamboo framing for the burlap covers.
6 As you can see, we've already received one snowfall and I certainly hope the boxwood shrubs are safely tucked away before any more snow comes our way.
7 The bamboo is joined together and secured with jute twine.
8 These boxwood shrubs are growing next to my house.
9 This the boxwood hedge surrounding the herbaceous peony garden.
10 Another secured joint
11 Chhewang uses a long metal pick to make holes in the ground.
12 He then sinks the bamboo stakes into the holes to anchor them to the ground. Once all the framing is complete, yards and yards of burlap is hand-sewn onto it.
13 Meanwhile, Ryan and Wilmer were busy clearing garden beds, composting them, and planting any remaining bulbs.
14 I wanted white lily bulbs planted in this terrace garden. Ryan sprinkled the bed with nourishing bonemeal.
15 He laid out the lily bulbs and because it was a confined space, he used a hand-held bulb planting tool to dig the holes.
16 The lily bulbs were planted at a depth of 6-inches, roots down and pointy side up.
17 He used the soil in the hole digger to refill the hole.
18 These terrace gardens have been put to bed nice and neat and will also be covered with burlap.
19 This is the new garden behind the Summer House. The yellow leaves on the ground are from the tall ginkgo tree.
20 The ginkgo seems to drop the majority of its leaves all at once.
21 These yellow fan-shaped leaves carpet the ground.
22 Leaf removal is another big job at the farm. We have a leaf vacuum, which really speeds up the process. The leaves are all taken to the compost yard, where they decompose with all the other organic debris.
23 These apples were really clinging to this tree!
24 Wilmer roto-tilled this large garden bed where squash and corn were growing. With those crops now gone, the plan is to plant garlic here, where it will winter over, to harvest next summer.
25 Another planting project took place near the long pergola.
26 Ryan and Gyurme measured this area for the transplanting of 6 large wisteria vines.
27 I planted these wisteria more than 20 years ago in the garden of my East Hampton home. As part of the garden redesign there, I had the plants dug up and brought to Bedford.
28 Gyurme dug one hole.
29 While Wilmer dug another.
30 Epsoma Bio-tone, which contains organic microbes, was added to the hole.
31 The Hi-Lo lowered a wisteria into the hole.
32 The vines are twisted around the trellis that supported it in East Hampton. The plan is to build a new pergola in the spring for the wisteria to grow upon. When that happens, the metal trellis will be cut away.
33 Once they're established on a new pergola, I think the wisteria will look absolutely magnificent here!
34 Recently, Ryan harvested many root vegetables.
35 This large vegetable is a rutabaga, which originated as a cross between the cabbage and the turnip. This very healthy root is delicious cooked and pureed.
36 Since the ground was slightly frozen, Ryan loosened the soil around the carrots with a garden fork.
37 It was then easy to pull out an abundance of carrots.
38 Fresh carrots, like these, are vivid in color and taste and are a real joy to eat, or drink as juice.
39 Ryan also harvested from a row of rainbow carrots.
40 The parsnips were beautiful and especially sweet this season!
41 Ryan then moved to a bed of celeriac, a variety of celery cultivated for its edible roots.
42 Celeriac is knobby and gnarly and may not look too attractive, but its flavor is superb. I'll be serving a delicious pureed celeriac soup on Thanksgiving.
43 The carrots all nicely washed - Some of these will be used in Thanksgiving crudite.
44 I separated the rainbow carrots by color. I took a lot of these vegetables to my office to share with employees.
45 The celeriac - I can't wait for the Thanksgiving soup!
46 Rutabaga - This will be part of the Thanksgiving vegetarian entree.
47 As will these parsnips. The vegetarian entree will be two large potiron, or flat pumpkins, filled with perfectly cooked vegetables - Yum!!!