Last March, I decided it was time to replace the lilacs in this garden. They had all served me well over the years, producing many beautiful and fragrant blooms, but they were aging and the garden needed a good overhaul.
When removing any plant, large or small, it is important to take out the entire root system, so it doesn’t grow back.
Here is the area with most of the lilacs removed. I also had roses planted here, but I kept those in place.
Next, strips of sod were removed to make the garden larger.
Rototilling is one method of turning up the soil before planting. It also helps to loosen any other root balls that may have been left deep in the bed. The machine is set to till the soil at about six to eight inches deep. It is driven slowly through the bed to mix the organic matter, break up crusted soil, and loosen the earth.
The boxwood is lined up and counted to be sure there are enough to fill the outsides of the garden beds.
Once the outside of the beds is planted, compost is brought in.
Pasang manually drops compost along the bed. I am so proud of my compost that is made right here at my farm. Quality compost provides nutrients, improves soil structure, and supports beneficial microorganisms.
Using garden twine is an important step in creating a formal garden to ensure the beds are perfectly straight.
Following the twine, Phurba uses an edger to make good, crisp lines along the edges of the beds.
And then he uses a hoe to remove the unwanted turf.
This side of the bed is now ready for planting.
Another selection of young boxwood shrubs is positioned for the border. These boxwood shrubs came to me as small cuttings. I nurtured them right here at the farm and in just a couple years, they’ve grown big enough to put in more permanent locations.
Pasang lines them up with the boxwood that is on the outside of this bed.
Next, the roses are also selected and brought to the garden.
I decided to group them by variety – four of each and lined up all along the bed. These roses are from Star Roses and Plants, a company of brands that focuses on breeding and introducing specimens offering longer-lasting, disease resistant blooms.
And then the crew starts digging the holes.
Every hole and the surrounding soil is sprinkled with food. I use Miracle-Gro Shake ‘Feed Flowering Trees & Shrubs fertilizer.
Garden twine is used again to ensure the boxwood is positioned properly.
Phurba adjusts each boxwood before it is planted.
The same is done for each rose – everything must be perfect.
Here is an area of roses in the ground. Always be sure to bury it to the same depth it was in the pot. The bud union should be at or slightly below the soil surface.
Once the area is planted, the surrounding soil is raked evenly and neatly.
And then every plant is watered thoroughly. I told my crew to water each one for 10-seconds.
And here is one side completely planted. It looks great. Next, the beds will be covered with weed cloth and a layer of mulch. In my next blog, I’ll share images of the rose varieties. Transforming a garden gives it renewed life and appeal. I can’t wait to see it flower.
My azaleas are putting on quite a show at my Bedford, New York farm.
Of all the shrubs that flower in spring, azaleas provide some of the most brilliant displays. I have hundreds of them planted together in a garden that starts just outside my Summer House and runs along two sides of the carriage road all the way down to my stable. When they bloom this time of year, this area of my property erupts with spectacular color - from pure white to shades of pink, crimson, and orange. And right now, I'm enjoying them all.
Enjoy these photos.
The azaleas here at my farm are looking more beautiful every day.
My azalea collection is in a lightly wooded area, where they get lots of filtered sunlight.
When I expanded the azalea garden, I added a variety of different azaleas and arranged them by color.
Azaleas are flowering shrubs in the Ericaceae family, which includes blueberries and mountain laurel. They are also all rhododendrons and members of the genus Rhododendron.
Azaleas are generally healthy, easy to grow plants. Some azaleas bloom as early as March, but most bloom in April and May with blossoms lasting several weeks.
Azalea petal shapes vary greatly. They range from narrow to triangular to overlapping and rounded. They can also be flat, wavy or ruffled.
Azalea flowers can be single, hose-in-hose, double or double hose-in-hose, depending on the number of petals.
Many azaleas have two to three inch flowers and range in a variety of colors from pink to white to purple, red, orange, and yellow.
The leaves are often evergreen with wooly undersides. The length of azalea leaves ranges from as little as a quarter-inch to more than six inches. Leaves of most azaleas are solid green, with a roughly long football-shape.
The tube-shaped base of the flower contains a stamen that protrudes from the center.
The best time to shop for azaleas is when they are in bloom so one can see their flower colors and forms.
Buy plants that are sturdy, well-branched, and free of insect damage or diseases. And, avoid plants with weak, spindling growth and poor roots.
When selecting a location for planting, be sure to know the mature size of the plants so they can be grouped accordingly in the landscape – tall plants in the background and short plants in the foreground.
Azaleas have short root systems, so they can easily be transplanted in early spring or early fall. Be careful not to plant too deep and water thoroughly after transplanting.
These beautiful bold orange azaleas are at one end of the grove closer to my stable.
In another area, I have several crisp white azaleas and all of them are flowering now.
It’s so nice to see them thrive in my gardens, but never eat azaleas. Like its cousin the rhododendron, the azalea is a toxic plant, and all parts of the plant are poisonous, including the honey from the flowers.
Prune azaleas after they bloom to remove tall, lanky growth or vigorous suckers that detract from the overall form and shape of the plant.
And, If you like to enjoy flowers indoors, cut some of the blooming branches and place them in a vase. They look so stunning and cheerful.
Over the next couple of weeks, more and more azalea flowers are sure to explode with color.
Azaleas are so gorgeous in any part of the landscape. I am so proud of this garden – its beautiful display gets better and better every year.
I always enjoy entertaining at home especially in spring when the gardens look so wonderful. This week, many of the azaleas are blooming, the tree peonies are exploding with color, and all the boxwood shrubs are lush and green.
Yesterday, I hosted a dinner gathering for a group of business partners and colleagues. My friend, Chef Pierre Schaedelin, from PS Tailored Events, and I, planned a delicious menu for 11. The first course was Jumbo Asparagus Grenobloise using vegetables freshly picked from my garden, followed by Pan Seared Black Bass with Fresh English Peas and Morel Mushrooms. And dessert was a mouth-watering Vanilla Panna Cotta with Poached Rhubarb grown right here at the farm. It was the most delectable meal and a lovely spring evening.
Enjoy these photos.
Here is my gorgeous spring dining table filled with all sorts of flowers freshly picked from my gardens. When entertaining, take time to dress the table and look in your own garden and backyard for inspiration.
It’s so important to create an inviting atmosphere for any dinner – casual or formal. My peonies started blooming just in time for this occasion.
Each setting has a place card and a menu, both stamped with the symbol of my Cantitoe Corners Farm, the giant sycamore.
If you haven’t yet, be sure to get a copy of my latest book – THE MARTHA WAY: Essential Principles for Mastering Home and Living. It’s out now and includes my best tips for hosting a well-planned and memorable gathering.
This day began with lots of preparations. Enma created several large flower arrangements using bunches of blooming azaleas cut from the garden.
Here is a bright red arrangement in my Winter House foyer.
In my Flower Room, Chef Pierre prepares the asparagus. These green spears are fresh from my vegetable garden – so big and perfect. Chef removes the skin from the bottom half of the asparagus to provide a a more tender core.
White asparagus is also prepared. White asparagus is a variety of grown without sunlight, resulting in pale, tender spears with a delicate, slightly sweet flavor.
A giant bowl of fresh peas were removed from their pods.
Beautiful black bass fish fillets ready to be seared.
I often serve brown butter shortcake cookies when I entertain. The dough can be prepared early, chilled and then cut and baked shortly before the meal.
These rounds are baked perfectly in the oven. My recipe is in my 100th book, MARTHA: THE COOKBOOK. You’ll want to make these over and over too.
Here, Chef Pierre pours the panna cotta mixture into molds before chilling.
After a lengthy and productive meeting, I conducted a tour of the gardens. By dinnertime, everyone was very hungry. Enma and Andres are ready to greet guests as they enter my kitchen. If serving drinks, consider a signature cocktail and always have non-alcoholic options.
Appetizers included oysters on the half shell – these were devoured quickly.
Mini potatoes topped with caviar and mini salmon bites are also offered.
And then the first course, the Jumbo Asparagus Grenobloise. Country bread crumbs, dried capers, brown butter and parsley dressed these spears wonderfully. The parsley and spinach leaf garnishes are also from my garden.
The asparagus spears were served with small cups of cold asparagus soup. When planning a menu, think seasonally and think ahead.
The black bass was served on a bed of fresh English peas and Morel mushrooms and potatoes.
And there is always room for dessert. this is vanilla panna cotta with poached rhubarb grown right here, and two brown butter shortbread cookies. Panna cotta is a traditional Italian dessert made from sweetened cream thickened with gelatin, and known for its custard-like texture. Not a morsel was left. It was a lovely dinner and a perfect day for a spring gathering.
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