My blog team is taking a brief summer break, so for the next week we'll be posting some of our favorite blogs from years past. This one was originally posted on July 24, 2024.
No plants give sweeter returns than fruit trees.
Fresh fruit is one of nature's most delicious products. My large orchard here at my farm has more than 200 fruit trees. I grow peaches, apples, pears, cherries, quinces, medlars, etc. Most of the fruits are not ready to pick, but many of the peaches are ripe and sweet. After harvesting several trays this week, I decided to make peach cobbler - one of those delicious summertime desserts one waits all year to enjoy. I used a cobbler recipe from Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Here are some photos.
This is one of the season’s most anticipated harvests – my peaches. My peach trees are so productive – look at all these fruits, and there are still so many more on the trees.
When picking peaches, color is a great indicator of maturity. Peaches are ripe when the ground color of the fruit changes from green to completely yellow and the fruit is a bright red-orange.
If the peach is firm to the touch, it’s not ready. It’s ripe when there is some “give” as it is gently squeezed. Some could have used a little more time, but we wanted to get them before the squirrels.
Another indicator of ripeness is if the peach separates easily from the tree when pulled.
Peach tree leaves are oval-shaped and simple, with a length that is greater than the width. They are bold green in color, but turn yellow in the fall before falling.
After just minutes, we had all these peaches picked. I always use trays and place them in a single layer so they don’t get bruised.
Once the peaches are brought into my Winter House kitchen, they are pitted and sliced into wedges, and placed in a large stainless steel bowl.
Then they are sprinkled with one cup sugar and left in the fridge to macerate.
I added some blueberries picked from my bushes the same day.
While the oven was pre-heating to 375-degrees Fahrenheit, I buttered two baking dishes.
I prepared the filling – the fruits, sugar, cornstarch, lemon juice, and salt and transferred the mixture into the dish.
I decided to use a buttermilk biscuit topping, so I prepared my ingredients – flour, sugar, baking powder, baking soda, butter, and buttermilk.
I combined the dry ingredients and then added the buttermilk until a soft, sticky dough was formed.
I turned out the dough onto a lightly floured work surface.
Then I rolled it out until it was about an inch thick.
Using a floured 2 1/4-inch round biscuit cutter I cut out the biscuits.
To be efficient, when cutting out the biscuits, do it as close together as possible.
The biscuits are spaced evenly on top of the fruit.
I brushed the tops with some buttermilk and then sprinkled them with sanding sugar.
Here they are all ready to go into the oven. I made two, so the recipe was doubled. Cobblers, crisps, buckles, and crumbles are all fruit desserts that are similar but have different toppings and textures. Cobbler has a top crust made of biscuit or pie dough, and usually no bottom crust.
The cobblers are cooked until the biscuits are golden brown and the fruit is bubbling in the center of the dish – about an hour and 15-minutes.
Just perfect out of the oven. Once done, let it cool about a half hour before serving. This dish is for my hardworking crew. I know they’ll love it!
Order your copy of my landmark 100th book “Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen” today from Clarkson Potter. I am so proud of this book. I know you’ll read it cover to cover and want to make every recipe!
I always enjoy entertaining at Skylands, my home in Maine.
Earlier this month, I had the pleasure of hosting a dinner for 23, bringing together Friends of Acadia, some of the organization’s supporters, and others who share a deep appreciation for Acadia National Park and its surrounding communities. I was also delighted to welcome several members of the Wabanaki Nations which include Indigenous nations with deep and enduring ties to Maine. We began the evening with cocktails and hors d’oeuvres on my Western Terrace before moving into the main dining room for dinner. One of the highlights of the evening was a fascinating and informative viewing of handmade baskets made by Wabanaki citizens. Some were from my own collection, while others were brought from the Penobscot Nation Museum. It was a wonderful opportunity to learn more about these beautiful works and the traditions, craftsmanship, and history they represent.
Enjoy these photos.
My dining room at Skylands was set earlier in the day to accommodate my guests for dinner. Beautiful white lilies from my garden line the table along with flameless candles and some special and unique items from one of my own basket collections.
As guests arrived, they were offered cocktails and hors d’oeuvres, including fresh oysters with mignonette sauce out on the West Terrace.
Also served – trays of mini toasts, each with a dollop of crème fraîche and caviar.
Today, the four Maine Indian tribes are the Maliseet, Micmac, Penobscot, and Passamaquoddy, known collectively as the Wabanaki, “People of the Dawnland.” Jennifer Neptune, a citizen of the Penobscot Nation and Director of the Penobscot Nation Museum, brought a selection of baskets and other pieces handmade by Wabanaki Nation Citizens. On the left is what is likely an 1800s child size lunch basket with its handle for carrying. It’s made with black ash splints, which is very strong and very flexible. In fact, black ash is such a popular tree to use for weaving baskets because pieces can be thick or sliced very thin like paper. The other basket is also made from black ash and is decorated on top with “diamond curls.” This basket could have been used to store mens’ collar stays.
This is a weaved box basket, likely made in the 1920s or 1930s from black ash. It may have been used to store paper.
This basket was made by a Penobscot Nation basket weaver. It is made from black ash and sweetgrass. This basket is extra special because of the spiral weave pattern and the decorative star ring at the top.
This covered piece was made by the late Butch Philipps, a tribal elder of the Penobscot Nation and talented birchbark artist known for etching winter bark with traditional Penobscot double curve motifs and designs. This container could have been used for storing garden seeds or even tea.
This is a hand fan from the 1800s handmade from black ash.
Gabriel Frey is a Passamaquoddy artist and 12th-generation black ash basketmaker whose work has earned national recognition. He made these two more modern basket handbags with leather tops.
This is a fine example showing Gabriel’s birchbark etching. Here, Gabriel etches the darker bark and scrapes out the white double curved designs. These are traditional designs used by the Wakanabi Nation citizens to create more modern pieces.
I especially liked these weaved sewing kits. The larger round sweetgrass piece is a needle case. There is also a pin cushion, thimble holder, and the longer piece is a scissor case.
These are more storage baskets made by Penobscot Nation citizens. Early basket makers would sell the pieces door to door and bring along miniature samples.
This is a miniature acorn shaped basket. Larger ones were used for tatting, or making lace. The basket would store the thread and the ring would be secured to a finger or wrist to keep hands more free for crafting.
This weaved storage basket could have held drinking glasses or bottles, much like a modern day “koozie” or insulated bottle sleeve.
I surprised the group with some of my own baskets, which I displayed on the dining table as center pieces. The larger basket here is dyed to add a reddish tint. It also uses curls as decorations on the sides and top. It was made by Passamaquoddy Nation Elder, Diane Campbell.
They all loved seeing my baskets – so well crafted and so well preserved.
Each table setting included a menu with a map showing Skylands, Seal Harbor, and many of the surrounding islands.
Whenever I entertain, I always incorporate fresh vegetables from my gardens. We started with Skylands Garden Green Pea Soup with Balthazar Brioche Croutons and Crème Fraîche. You may have seen photos on my Instagram page @marthastewart48.
The main course was Seared Vertical Bay Penobscot Scallops, Waldoboro Summer Corn and Confit of Sungold Tomatoes and Bedford Pommes Purée. The entire meal was prepared by Chefs Molly Wenk and Jeff Srole.
And of course dessert was a hit – Skylands Blueberry and Bedford Peach Cobbler with House Made Vanilla Bean Ice Cream. The wild blueberries grown here at Skylands and the peaches grown at my farm were so sweet and so flavorful.
In this photo are several Wabanaki Nation Citizens, and member of the National Park Service – Jennifer Neptune, James Francis Sr., Heather Augustine, Becky Cole-Will, Suzanne Greenlaw, and Gabriel Frey.
And here I am with Gabriel, Heather, James, Suzanne, and Jennifer. What a lovely summertime dinner for all.
I always enjoy seeing photos and hearing about the wonderful trips and adventures taken by those I know.
Yesterday, my longtime special projects producer, Judy Morris, shared images from a recent trip to Lake Tahoe, where she had the opportunity to see a cherished family heirloom return to the water - a 1928 Hacker-Craft 26-foot Triple Cockpit Runabout named THRILL. The boat was once owned by Judy’s late father and, before him, her grandfather, making its return to service an especially meaningful occasion for her and her family. THRILL had undergone an extensive two-year restoration under the careful supervision of her new owner, Preston Smith, and Greg Rudloff at Northwest Classic Boats. Today, THRILL is back in the water and is a remarkable example of early 20th-century American wooden boatbuilding, admired for her rarity, exceptional craftsmanship, elegant design, and historical significance.
Enjoy these photos and THRILL's story.
This is THRILL after her latest two year restoration. Hacker‑Craft boats were hand‑built by the Hacker Boat Company, founded by naval architect John L. Hacker in 1908. The triple cockpit runabout was one of Hacker’s signature configurations, offering two forward cockpits and a walk‑through aft cockpit – a layout that provided space, comfort, and versatility.
THRILL was originally purchased in 1928 by Judy’s great grandmother, and given to Judy’s grandfather, Judson Morris, for his 18th birthday. Over several years, Judson campaigned THRILL throughout Maine, competing in numerous boating races and winning multiple championships.
After retiring from racing in 1935, Judson placed the boat in dry storage for 58 years, where it was protected from the elements and remarkably preserved.
In 1989, Judy’s father, Jay, took the boat out of retirement and began its first restoration. He enjoyed THRILL, cruising the coastal waterways of Maine for more than 10 years before being put in dry storage once again. Here is Jay in 2024 with THRILL and Cecil who helped him find a new owner who would appreciate both her history and heritage.
THRILL was sold to classic wood boat enthusiast, Preston Smith, who traveled to Maine and then brought the boat cross-country to California where it would begin another long restoration.
THRILL was entrusted to Greg Rudloff of Northwest Classic Boats where it was lovingly restored to its original beauty. Here is the boat in August 2024 before work began.
The 1928 Hacker‑Craft Triple Cockpit Runabout is noted for its rare design, and exceptional craftsmanship. It is one of the most celebrated early 20th‑century American motorboats.
THRILL was stripped down to the bottom. All the interior fittings, decks, floors, trim, and other components were removed, leaving only the frame and old planking.
This is the bottom exterior before it was also stripped.
Work started right away. Greg carefully dismantled the boat to preserve its original pieces.
By November of 2024, the framing was clamped together to hold the bottom in place for planking.
Here is the boat turned over.
THRILL was beginning to take shape once again.
Restoring and replanking THRILL was a very labor‑intensive process that involved removing old planks, inspecting the hull frame, and installing new ones that match the original curves and joinery of the boat.
The seats were also completely restored.
Here is the boat one year after restoration work began.
The only significant new piece was a modern engine. This is a 375 HP Mercruiser GM V-8 engine.
And here is the boat last July – nearly two years after it was first brought in for restoration. Hacker‑Crafts are built with triple layers of mahogany planking that form the boat’s exterior shell.
Once fully restored, THRILL was finished with multiple coats of hand-brushed varnish.
And last week, it was officially back in service. This 1928 Hacker-Craft 26′ Triple Cockpit Runabout is a timeless work of art combining mahogany craftsmanship, chrome accents, and a century‑old design.
Here’s Judy with her son, Billy, and THRILL’s newest owners Preston Smith and his wife, Joy.
THRILL’s first launch was at the 2026 Lake Tahoe Concours d’Elegance Show. It was so exciting for Judy and her son to see it back in the water. Here’s Preston ready to start the engine. Out of a group of 60, THRILL was the second oldest boat entered at 98 years. THRILL won a second place trophy for the category “pre-war runabout over 23′ in length.”
Later, the group enjoyed a private ride aboard THRILL on Lake Tahoe.
THRILL started as a birthday gift to a son, went on to championship racing, fun on the water for three-generations, two long restorations, a journey cross-country, and now back in service for a new chapter. Thanks for sharing this story, Judy.
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