The big pergola transformation project is now complete and it looks absolutely terrific.
As you know, I decided to make some changes to the garden beds below my long and winding pergola. I wanted to plant two long rows of boxwood, Buxus, along the entire length of the space. I love boxwoods and have hundreds growing all over my Bedford, New York farm. Over the last couple of weeks, the outdoor grounds crew has been very busy expanding and preparing the beds, so we could transplant about 300-boxwood shrubs - shrubs that I have been growing right here at the farm for the last three-years. It was an arduous task, but we are all so proud of the outcome - the new boxwood border is stunning.
Here are photos of the last phase of this transformation process - enjoy.
Across from my Tenant House, where my daughter and grandchildren stay during visits to the farm, I have a long and winding pergola.
This summer, I decided this area would be great if planted with a row of boxwood on both sides. Here is one side all ready for planting.
In a small patch adjacent to my vegetable garden, I planted these boxwood shrubs three-years ago. They’ve developed and grown into nicely sized specimens – perfect for the pergola. Buxus is a genus of at least 70-species in the family Buxaceae.
Here, Dawa trims and shapes the boxwood. This is easier to do before they are moved because the new beds have already been cleared and mulched.
Then, Wilmer carefully removes each boxwood shrub – choosing the largest and most similar in size. Using a shovel, Wilmer digs a trench about six-inches wide and eight-inches deep all around the boxwood and then beneath the root ball, until it is finally severed from the soil.
Carefully, Wilmer removes the boxwood from the ground. It’s important not to break the root ball.
Each shrub is placed into a plastic pot and then groups of potted boxwoods are transported to the pergola, where they are placed one by one along the garden bed.
Every boxwood must be positioned perfectly, so the outdoor grounds crew cut a piece of bamboo to help space the plants as they are planted.
The boxwood will be planted exactly two-feet apart. Here, Chhiring places a shrub in its proper position before the hole is dug.
Chhewang digs a hole twice as wide as the root ball, but no deeper. Once in the hole, the top of the root ball should be a half-inch higher than the soil surface.
Chhiring places the boxwood into the hole, and tamps down around the plant, backfilling with soil wherever necessary.
Here are the first several planted – it looks so beautiful already. Boxwood can grow in full sun and partial shade.
The crew works in a well-paced production line process. As the boxwood is planted, more are delivered. Boxwood shrubs are slow-growing plants with dark green glossy leaves. Leaf shape depends on the variety; some are round while others are elliptical.
Here is Phurba, carrying each plant to the pergola. so they’re ready for planting.
There are nearly 80-boxwoods in each section. The best time to plant boxwood is during the fall. Plants need well-drained, alkaline soil that contains organic matter. As you know, my soil is filled with lots of nutrient-rich compost made right here at the farm.
As the shrubs are planted, Ryan gives them a good drink. Water needs to penetrate the earth to a depth of around eight-inches.
The entire process takes a few days. Here is Dawa planting one of the last boxwoods.
I am so pleased with how well these boxwoods have grown.
Dawa waters each specimen by hand, so it gets a good, deep drink.
And look how beautiful. This row is on the back side of the pergola, in front of a row of Rose of Sharon.
Here is the front of the pergola – all finished. The small flat stones spaced along the bed helps with the water runoff when it rains.
My property director, Fred Jacobsen, took out the drone to get this bird’s eye view of the pergola with its new boxwood border.
It looks completely transformed – I love it.
I am even more excited to see how it develops over the next couple of years – it is so, so beautiful. What do you think about the new border? Let me know your thoughts in the comments section below.
Be sure to tune-in to QVC today at 10am ET and 7pm ET to shop my newest collections - I'll be showcasing my mechanical and hand gardening tools! You're going to love them.
Several samples from my QVC Collections were displayed last weekend at the Detroit Free Press Food & Wine Experience. More than 1500 visitors attended the interactive food event at downtown Detroit's popular Campus Martius. The day's activities included exciting panel discussions, delicious tastings, and celebrity "Meet & Greet" opportunities. Those that signed up for "Meet Martha" sat-in for my special cooking demo and book signing, promoting my newest publication, "Slow Cooker". Visitors also got to walk through the Martha Stewart Experience Pavilion where they saw items from all my retail collections, learned about my Martha & Marley Spoon meal-kits and joined in on a Martha Stewart Crafts project at the Michael's Paint House. It was a wonderful day in Detroit - enjoy some of our photos.
The first thing visitors saw when they entered our Martha Stewart Experience Pavilion was the Wall of Martha featuring all of our partnering brands, including Macy’s, The Home Depot, QVC, Martha Stewart Wine Co., Martha & Marley Spoon, and more.
The event took place at the well-known Campus Martius, a one-acre re-established urban park in downtown Detroit.
I participated in several great events including a cooking demo, a panel discussion and a wine tasting.
Inside the Martha Stewart Experience Pavilion, guests could join in on craft projects at the Michael’s paint house. http://www.michaels.com/crafts-and-hobbies/martha-stewart-crafts/938473843
Lots of volunteers were on-hand to help visitors with stenciled projects using Martha Stewart Craft Paints. (Photo by Christian Lathers)
In the center of the Pavilion was a table dressed with pieces from my “Harvest” Collection at Macy’s. (Photo by Christian Lathers) https://www.macys.com/shop/product/martha-stewart-collection-harvest-collection?ID=722549
Above the table – a Macy’s gadget chandelier made with handy supplies from my collection exclusively at Macy’s.
There was also a display featuring items from my new QVC collections. Be sure to tune-in to QVC today at 10am ET and 7pm ET to buy some of my great gardening tools.
On another side of the Pavilion, we set-up a table where guests could purchase copies of my newest book, “Martha Stewart’s Slow Cooker” – it’s never too early to start thinking of your holiday gift giving list.
We also displayed some of my other popular books, including “Appetizers”, “Vegetables”, and “A New Way to Bake”. (Photo by Christian Lathers)
Here is a sample from my vanity collection at The Home Depot. I am so proud of our vanity and organizational drawer options. We have three premium bath series that include coordinated vanities and accessories in various sizes and styles. http://www.homedepot.com/b/Bath-Bathroom-Vanities/Martha-Stewart-Living/N-5yc1vZcfv3Z4tg
Here is a volunteer working at our Martha Stewart Wine Co. station. https://marthastewartwine.com
And this is our Martha & Marley Spoon display. Sayan, who oversees our meal kit order business was there to answer everyone’s questions. https://martha.marleyspoon.com/
Outside, there were many other wonderful vendors, including this one from the Detroit gourmet shop, Eatori. Market.http://www.eatori.com
We also stopped at The Farmer’s Hand – another specialty locally focused artisanal grocery and cafe. https://www.thefarmershand.com
In the afternoon, I conducted a food demo sharing dishes from my “Slow Cooker” book. It was so nice to see such a lively crowd. Of course, all of our pots and cooking supplies are from my collection at Macy’s.
Everyone loved our demo set-up provided by The Home Depot and MasterBrand Cabinets. http://www.masterbrand.com
I loved speaking to the audience and answering questions. Thomas Joseph, host of our own “Kitchen Conundrums” joined me for the demo. Thomas will be at The D&C Digital Food & Wine Experience on Saturday, September 23rd. (Photo by Christian Lathers) FoodandWine.DemocratandChronicle.com
I also moderated a panel discussion on young Detroit entrepreneurs and the surge in new food-related businesses in the area.
Later in the day, I hosted a book signing for “Slow Cooker”. I always enjoy thee events because I get to meet so many different people – many who share great stories of how I’ve inspired them to live well over the years. http://www.parcdetroit.com (Photo by Christian Lathers)
Here are some of the members of my team who joined me in Detroit – Kim Miller, SVP Video Development and Programming, Karen Murray, CEO of Sequential Brands Group, Chad Wagenheim, EVP Strategic Development and Operations, Stella Cicarone, VP Marketing, and Carolyn D’Angelo, our Home Division President.
Doesn’t this stand-up look real? Snoop and I want to remind you to tune-in to VH-1 on October 16th at 10pm for the premiere of “Martha and Snoop’s Potluck Dinner Party”!
I love entertaining at the farm, especially when I can add a special theme to the evening’s menu.
Late last week, I hosted a very special Moroccan-style dinner gathering for a small group of friends. Chef Pierre Schaedelin, from PS Tailored Events, and I, planned a delicious menu for my guests. The first course was Bisteeya, a traditional Moroccan dish, followed by Couscous Royale, made with chicken, lamb, sausage and variety of fresh vegetables from my garden. Our dessert was fresh citrus fruit, and homemade buttermilk sorbet topped with sprigs of bright green mint. It was a wonderful meal.
Enjoy these photos.
My large Brown Room is a great space for entertaining. The long table is set for 17-guests. The white domed dishes are Moroccan tagines. Each one has a low-sided bottom and a conical cover.
Inside the Flower Room kitchen, just a few steps from my Winter House, Chef Pierre Schaedelin, from PS Tailored Events, is busy preparing our delicious meal. http://pstailoredevents.com
One of the first tasks Chef Pierre does when he arrives is prepare all the ingredients, such as cutting up all the vegetables picked from my garden the day before – he says, “mise en place” or “putting in place” and setting up, is extremely important when cooking any special meal.
The eggs we used are all from my wonderful and very productive chickens.
The first course is bisteeya, a traditional Moroccan dish that’s most like an elaborate meat pie combining sweet and savory flavors, and using a phyllo dough encasement. The chicken is simmered in broth with onions, garlic, lemon juice, herbs, cumin, and saffron until it is falling off the bone.
Chef Pierre removes the chicken and places it on a cookie sheet along with the other ingredients. Next, the chicken will be taken off the bone and placed into a large bowl and mixed with herbs.
We used about 30-eggs for our bisteeya. The eggs are scrambled in butter with lemon juice, salt, and pepper until fairly stiff.
Whenever adding multiple eggs to a dish, it never hurts to run them through a strainer to be sure pieces of shell do not go unnoticed. It may take a little longer, but it is definitely worth the effort.
Then the eggs are cooked and then placed in cheesecloth over a bowl to remove the excess liquid.
Ryan picked fresh zucchini from the garden just moments before they were cooked – they look so beautiful and fresh.
Pierre cuts them up and adds them to our mixture of vegetables.
Look at the vibrant colors of all the fresh vegetables. They will be served with the Couscous Royale.
Here are the vegetables as they simmered in broth.
After cooking the vegetables, Pierre strained off the rich broth.
And, here are the meats that were also prepared for the couscous dish – lamb, chicken and Merguez saucisson, a red, spicy sausage from North Africa.
Ground lamb burgers are seasoned with salt, pepper, olive oil, spices and mint. All the meats are placed into the refrigerator until it is time to sear them and finish them off in the Winter House oven.
To construct the bisteeya, Chef Pierre carefully places the first buttered sheet in a buttered round pan, draping the excess over the edges.
He layers another buttered sheet of phyllo to completely cover the bottom of the pan.
He adds a generous layer of the chicken mixture.
Next, a layer of the scrambled egg mixture. Bisteeya also calls for almonds tossed with confectioner’s sugar and a bit of ground cinnamon.
Chef Pierre tops it with more chicken and phyllo dough, and another layer of the almond mixture. Here is my bisteeya recipe from season-4 of my show, “Martha Bakes”. http://www.marthastewart.com/1103743/bisteeya
Brushing each sheet of phyllo with butter is important so that it bakes golden, crisp, and flaky.
Then, Chef Pierre folds the excess phyllo up and over the filling before completely covering the bisteeya with more phyllo dough.
Chef Pierre cuts off any excess phyllo dough from the sides of the pans.
And then carefully tucks the overhanging layers down the inside edges of the pan, sealing the bisteeya. A final brush with clarified butter is added to the top so it shines. Here is one of two bisteeyas ready for the oven.
Oranges are also peeled for the special citrus dessert.
On another counter, the sorbet is checked for consistency.
Here are the tomatoes for our confit fresh out of the oven. All these tomatoes were just harvested from my garden – we had so many beautiful cherry tomatoes this season.
Meanwhile, inside my home, finishing touches are done on my Brown Room dining table.
A copy of the evening’s menu is set-down at every place setting.
Here are the tagines, ready to be filled in my kitchen. The base is wide and shallow, and the tall lid fits snuggly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.
The bisteeyas are baked at 425-degrees Fahrenheit until the tops become golden brown.
The finished bisteeya. Here, the tops are sprinkled with confectioner’s sugar and cinnamon – it was everyone’s favorite dish.
Here is Pierre cutting the bisteeya.
Chef Aron carefully dresses each plate with the tomato confit and greens.
To make the dinner even more special, we also served gougerers – A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.
Each piece of bisteeya is served with a side mix greens and tomato confit.
The Couscous Royale is plated with vegetables, and a piece each of lamb, chicken and then sausage, and placed into the base section of the tagines.
Our dessert is fresh orange section with homemade buttermilk sorbet and sprigs of mint from my garden. A Mailanderli cookie adds a perfect touch on each plate.
We also had a wonderful box of sweet treats for dessert.
Everyone enjoyed the dinner and conversation.
Here, I am joined by all the chefs that were at the dinner – Chef Pierre and his sous chef, Aron, who prepared our feast, Chef Geoffrey Zakaraian and Chef Daniel Boulud.
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