October 13, 2015

A Hot-Air Balloon Flight over My Farm and a Horseback Ride

A day filled with stunning views and inspirations.

This past weekend, I went horseback riding with a small group of friends. It was a beautiful autumn morning, and the plan was to meet at Muffin Dowdle’s home and then ride through the Ward Pound Ridge Reservation - the largest park in Westchester County, New York, with more than 43-hundred acres of varied terrain. Our ride included some amazing views of the Cross River Reservoir and the changing foliage surrounding it.

Earlier that morning, I was fortunate enough to catch some other breathtaking sights - of a hot-air balloon flying over my Bedford farm. Balloon pilot, certified FAA instructor and owner of Balloons Over Westchester, LLC, Michael Blum, was flying a passenger toward the reservoir just as I was outside my front porch looking out at my paddocks and fields. It was such a clear day for taking these photographs - I hope you enjoy them…

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October 12, 2015

Renovating a Kitchen at My Farm

It’s Martha Stewart Living Kitchen Week… the perfect time to upgrade your kitchen.

The main “hub” of any home is often the kitchen, where the family gathers together for meals, and plans the day’s activities. Since it is among the most important spaces in the home, it’s important to ensure any remodeling job provides a well-designed quality kitchen that can be used for years to come.

I recently updated one of my kitchens at the farm using my Martha Stewart Living cabinetry, countertops and hardware from The Home Depot. In a few short months, the small, outdated space was transformed - here are some photos…

And, don’t forget to follow us all week long to find out how Martha Stewart Living™ kitchens, exclusively at The Home Depot, can make your dream kitchen a reality.

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October 10, 2015

Making Grape Jelly

The arrival of autumn here in the northeast means the grapes are ready to be harvested and made into delicious jellies, jams and preserves - I just love this time of year.

Recently, during a rainy couple of days at my Bedford farm, I took some time to make jelly from the heaps of fruits that were harvested this season. I used a recipe by chef and jam maker, Christine Ferber, a fifth-generation pastry maker from the Alsace region of France, who has won acclaim and awards for her baked goods, yet holds a particular passion for preserves. The recipe is from her book, “Mes Confitures” - my favorite for making jams and jellies.

Enjoy these photos…

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