1 The original Velveteen Rabbit- this stuffed animal was the prototype for one of our most popular stuffed animals in Martha by Mail. He comes out of hiding every Easter. The arrangement is hyacinths and clematis in an antique beaded basket.
2 Bright orange poppies brightened up this part of the small dining room- the silver tray holds antique French faience lettuce plates- the candies are from Sweden- the shop Sokkerbit sells the chocolate, marzipan and foil covered eggs. http://sockerbit.com
3 Steve Gerard always brings me beautiful Easter treats- this year, a chocolate egg, and a score of hand painted Easter European eggs- they brightened the table!
4 The large table was set with antique Wedgwood, sugar eggs (Domino sugar of course. https://www.dominosugar.com), and antique glass hurricanes and epergnes.
5 More Steve Gerard eggs and wonderful hand blown goblets.
6 I finally found a kielbasa we all loved almost as much as our all time favorite Kurowycky's (now out of business). These fat rings were made by Kiszka's in Brooklyn, New York.
7 The delicious smoked ham was purchased at Pat LaFrieda in New York City. What a special and delicious 17lb. ham!! Glazed of course with brown sugar and Armagnac. http://www.lafrieda.com
8 The giant asparagus- 20 pounds of it- was sent as a gift from Mister Spear in California. It was superb!!!! http://www.misterspear.com
9 My Easter plate- sorry, I did eat most of what is on it. So, so good! The artichokes, steamed to perfection, filled with frisee and topped with a delicate poached egg, from Mister Spear also. The pierogi, handmade by Northside Bakery in Brooklyn, New York. http://www.northsidebakery.com
10 I loved making this arrangement from clematis, ranunculus, poppies and viburnum.
11 Another great arrangement. We buy our flowers from Dutch Flower Line and G. Page Wholesale Flowers in NYC.
12 Blue hyacinths and white bisque bunnies go well together.
13 We purchased 20-baskets and painted them creamy white. Tied with green ribbons and filled with beige paper grass they were great for the hunt.
14 I made the desserts for Easter- two Italian lemon cakes, which we served with coconut whipped cream.
15 Pierre Schaedelin and his lovely mother and I on the Saturday before Easter. Pierre has a catering business PSTailored Events. He is a superb chef. His mom was visiting from France. http://pstailoredevents.com
16 Cherry tomatoes and parsley from my greenhouse. Yum.
17 New Zealand spinach- this is what I make my green juice from every day.
18 Eggs ready to be poached. Of course, the fresher the better and these were laid on Good Friday for the Easter lunch.
19 Fluffy biscuits. Great with the ham.
20 The coulibiac of salmon encased in puff pastry prior to baking.
21 Nine fit nicely on each cookie sheet.
22 The fruit salad was so colorful- supremed citrus, honeydew balls, papaya and pineapple, garnished with tiny carrot rabbits.