The Official Martha Stewart Blog

June 28, 2017

A Visit to Storm King Art Center

Whenever my schedule allows, I always try to spend time with my dear grandchildren, Jude and Truman - we always have so much fun!

Last week, the children came to visit me at my Bedford farm. After watching me host a special Facebook LIVE about baking and decorating cookies, and a brief swim in the pool, we decided to take the one-hour ride north to visit Storm King Art Center in New Windsor, New York - not far from the City of Newburgh. Widely celebrated as one of the world’s leading sculpture parks, Storm King’s 500-acre landscape of fields, hills, and woodlands provides the perfect setting for more than 100 carefully sited art installations created by some of today's most distinguished artists.

If you are ever in the area, I encourage you to stop by Storm King Art Center - it is definitely worth a visit. And, if you are in New York City this fall, Storm King's Annual Gala Dinner and Live Auction will be held on October 18th at the iconic Rainbow Room, honoring sculptor, Joel Shapiro, and the Ralph E. Ogden Foundation. Enjoy my photos.

: This is Storm King’s Museum Building, which provides space for galleries, a bookshop, and offices. It was built in 1935 as a residence for the late banking specialist, Vermont Hatch, who owned it until his death in 1958.

: Just outside the Museum Building is Louise Nevelson ‘City on the High Mountain’, 1983 – an assemblage of black-painted steel sourced from models for different sculptures she had created several years earlier.

: This bronze work by Lynda Benglis is called ‘North South East West’, 1988/2009/2014-15. She created it using polyurethane foam poured over a large Ming ceramic pot and wire.

: These are the Ionic Columns from the Armstrong Mansion at Danskammer Point, New York.

: Jude and Truman are so athletic and full of energy – they loved running up and down the grassy hills. In the south fields, all these works are by Mark di Suvero. They include, from left to right: ‘Pyramidian’, 1987/1998. ‘She’, 1977-78; ‘Mon Père, Mon Père’, 1973–75; and, ‘Mother Peace’, 1969–70.

: Here is a beautiful view of Storm King’s Maple Allée.

: In this field, from left to right, all the works are by David Smith. ‘Primo Piano III’, 1962; ‘2 Circles 2 Crows’, 1963; ‘Primo Piano II’, 1962; ‘Untitled’, 1963; ‘Cubi XXI’, 1964; and ‘Circle and Box (Circle and Ray)’, 1963. Storm King has one of the most significant institutional holdings of David Smith’s works.

: These are by Alexander Calder. From left to right: ‘Knobs’, 1976; ‘Gui (Mistletoe)’, 1976; and ‘Five Swords’, 1976. Calder is renowned as a pioneer of abstract sculpture. ‘Five Swords’ has been displayed in this location for more than 25-years.

: Here is another sculpture by Alexander Calder called ‘Black Flag’, 1974. It was installed on the site in 1999.

: This is Ursula von Rydingsvard’s ‘For Paul’, 1990-92/2001 and ‘Luba’, 2009–10. The primary material used is four-by-four lengths of cedar wood, which the artist stacked, glued, and cut freehand with a circular saw.

: This is also by artist, David Smith, called ‘Becca’, 1964. Its elements are welded, a process in which pieces of steel are pressed together and heated with a blowtorch. Smith was considered a master of fine-art welding.

: In the distance, several pieces dot the landscape, including Alexander Liberman’s, ‘Adam’, 1970; and Menashe Kadishman, ‘Suspended’, 1977.

: This is Kenneth Snelson’s ‘Free Ride Home’, 1974. Named after a race horse, this sculpture is fashioned from a network of stainless steel cables knotted to aluminum tubes – and look closely, it only touches the ground at three points.

: This is by Arnaldo Pomodoro, ‘The Pietrarubbia Group: il fondamento, l’uso, il rapporto’, 1975–76. He built it to commemorate Pietrarubbia, a dilapidated Italian village near his hometown.

: This is Isamu Noguchi’s ‘Momo Taro’, 1977–78, a nine-part, 40-ton granite sculpture, anchored to a concrete base underground, and sitting atop a hill with beautiful views of the surrounding area.

: Alexander Liberman created ‘Adonai’ in 1970–71 (refabricated 2000). ‘Adonai’ was one of a few sculptures Liberman made using six-foot-long gas storage tanks.

: Heather Hart, ‘The Oracle of Lacuna’, 2017 is on view at Storm King through November. The site-specific work is made of shingles and other building materials. It is part of Outlooks— the center’s annual exhibition series.

: This is by an unknown artist – Easter Island Head (Reproduction), 1970.

: This is by Mia Westerlund Roosen, ‘Muro Series X’, 1979. It was commissioned by and created at Storm King as part of a series of the artist’s wall-like pieces from the 1970s. This was made by pouring concrete to form thin horizontal slabs that when stood up become monolithic vertical surfaces.

: This is by Charles Ginnever, ‘Fayette: For Charles and Medgar Evers’, 1971. The piece was named for two brothers who were prominent leaders in the civil rights movement.

: Here is another work by Charles Ginnever – ‘1971’, 1971.

: This is by Alice Aycock, ‘Three-Fold Manifestation II’, 1987 (refabricated 2006). The artist describes it as “three bowls or whirling, skewed spaces that are tipped, so it’s as though you’re looking into disoriented worlds.”

: Alice Aycock also created ‘Low Building with Dirt Roof (for Mary)’, 1973/2010. It was inspired by a farmhouse and a small cemetery on her family’s property.

: Here is a work by Mark di Suvero, ‘Mahatma’, 1978-79. Over the years, Storm King has presented more than 90 of his sculptures, and currently owns a group of five of his large-scale pieces including this one.

: One of the children’s favorites was Menashe Kadishman’s ‘Suspended’, 1977. This massive scale of steel work appears to be floating in mid-air.

: Here is another view of the works by Alexander Calder, including ‘Knobs’, 1976, ‘Gui (Mistletoe)’, 1976, and ‘Black Flag’, 1974.

: Jude loved Alyson Shotz’s ‘Mirror Fence’, 2003 (refabricated 2014).

: This work by Joel Shapiro is Untitled, 1994.

: Here is another piece Jude and Truman thought was great – Zhang Huan’s, ‘Three Legged Buddha’, 2007. It is a copper and steel sculpture standing 28-feet high and weighing more than 12-tons. It represents the bottom half of a sprawling, three-legged figure, one of whose feet rests on an eight-foot-high human head.

: The work is comprised of nine sections of copper “skin,” each with an interior steel armature, held together with bolts and welds.

: Richard Serra’s ‘Schunnemunk Fork’, 1990–91. This installation was constructed on a 10-acre rolling field bordering woodlands. It consists of four weathering steel plates set lengthwise and inserted into the ground at designated intervals. Each plate is eight-feet high and two-and-a-half inches thick, with about a third of the length of each rectangular plate visible and the remainder buried in the earth.

: This is so beautiful – Andy Goldsworthy’s ‘Storm King Wall’, 1997-98.

: Jude and Truman were so intrigued. Here is Jude examining the wall around one of the trees.

: And here is another view of the winding wall from afar.

: Andy Goldsworthy’s, ‘Storm King Wall’, 1997–98 is his first museum commission for a permanent work in the United States and his largest single installation to date. ‘Storm King Wall’ was originally imagined as a 750-foot-long dry stone wall snaking through the woods, but the artist continued the wall downhill to a nearby pond, and then uphill to Storm King’s western boundary at the New York State Thruway—totaling 2278-feet overall.

: This is Mark di Suvero’s, ‘Frog Legs’, 2002.

: And here is Maya Lin’s, ‘Storm King Wavefield’, 2007–08. The seven nearly four-hundred-foot-long “waves”, ranging 10 to 15-feet high appear so naturally in the landscape.

: ‘Wavefield’ sits in front of Schunnemunk Mountain to the west and the Hudson Highlands to the south and east – so beautiful. Situated on an 11-acre site, it is the largest and last in a series of three of Lin’s wave fields – the other two are located in Ann Arbor, Michigan, and Miami, Florida. What a lovely trip to Storm King Art Center.

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June 27, 2017

Picking Currants

It’s berry picking season at the farm!

Yesterday, we picked some beautiful currants - those bright red, white, and black juicy, tart fruits. I’ve been growing currants for many years. I love using them to make jams and jellies, tarts and pies. They're also very easy to freeze and store for later use. In addition, currants are among the most nutritious of berries. They’re packed with antioxidants, minerals, and loads of vitamin-C. Currants are multi-stemmed, hardy, fast growing deciduous shrubs that are easy to grow and easy to maintain.

This year, we also planted several blackberry plants. They do best in full sunshine, but can tolerate some shade. The plants are from Bushel and Berry Homegrown Berries in Oregon. I can't wait until they start producing delicious fruits. Enjoy these photos.

: Here at my farm, the currant bushes are located outside the front entrance of my main greenhouse.

: I grow black, white, and red currants.

: Red currants can range from deep red to pink to almost yellow in color.

: The fruits need to be picked quickly before they drop to the ground, or get snatched up by the birds. These currant bushes are very dependable and vigorous as growers.

: The fruits grow in clusters called racemes, and are very easy to pick. The best time to harvest red currants is when the fruits are firm and juicy.

: When grown, red currants should be trained as open-centered bushes, with enough room to spread, so light and air can flow freely around the branches.

: The varieties of red currants that I grow include ‘Redstart’ and ‘Jonkheer Van Tets’ – both produce very bright, red fruits.

: The English word “currant” has been used to describe this fruit since the 16th century. It was taken from the fruit’s resemblance to the dried currants of Greece, which are raisins made from a small seedless grape.

: ‘Jonkheer Van Tets’ is a red currant variety from Holland. It’s known for its highly rated flavor and fruit size. The ‘Jonkheer Van Tets’ bush is hardy, upright and great for easy-picking.

: Here is my housekeeper, Enma, with a full tray of juicy red currants. I like to place them in single layers, on trays, so they don’t get crushed. After each batch of currants is picked, my housekeepers gently take each fruit off its long-stem.

: The tart flavor of red currant fruit is slightly greater than its black currant relative, but with the same sweetness.

: Look at all the delicious red currants – I am so glad these bushes do so well here.

: Here is my longtime housekeeper, Laura – she never misses a good berry picking opportunity.

: These trays of currants will be taken to my flower room, de-stemmed and then frozen until I can make them into wonderful jams and jellies.

: Black currant, Ribes nigrum, is a woody shrub grown for its piquant berries. You can’t miss them in the garden- they are very aromatic.

: The best time to pick black currants is when they are dry and ripe. The varieties of black currants in my garden include ‘Ben Sarek’ and ‘Ben Lomond.’

: Black currants are the most nutrient-rich of the currants. They are high in vitamins A, C, B1, B5, B6, phytochemicals and antioxidants. They are also high in minerals, such as iron, copper, calcium and phosphorous. They can be eaten raw, but are usually cooked in a variety of sweet and savory dishes.

: Black currants are also used in various alcoholic mixtures, such as the French liqueur, creme de cassis.

: When ripe, black currants are dark purple in color, with glossy skins.

: A well established black currant bush can produce up to 10-pounds of berries per year.

: Black currants can grow well on sandy or heavy and loamy soil as long as their nutrient requirements are met. They prefer damp, fertile ground, but not waterlogged.

: White currants, ‘Blanka’, are a sub-cultivar of the red currant. White currant berries are translucent with warm white tones and a slight pink blush color.

: These white currants add flavor and texture to sauces, liquors, jams, jellies and syrups. The best way to freeze currants and many berries is to place them in the freezer on metal trays. and then move them to freezer bags or containers and then back into the freezer.

: White currants are the sweetest of the three currant colors – sweet, and tart with floral undertones. Although the fruits are the primary source of food from the plant, the leaves and tender, young shoots are also edible.

: White currant berries are slightly smaller than their red counterparts.

: White currants are the classic ingredient in the highly known Bar-le-duc or Lorraine jelly.

: Fully set five-inch, delicate stems called strigs become pendulous chains of small berries. Berries of white, pink, and red currants are translucent, while black currants are matte purple-brown.

: These berries are a good source of vitamins C, B1 and are rich in iron, copper and manganese.

: Pink Champagne’ currants are pendant clusters of fruits the color of champagne blushed with pink. These currants are less tart than the red, and among the sweetest of all currants.

: Although they may be eaten ripe off the shrub, pink currants are more often harvested for use in jams, jellies, and pies.

: Currants are still largely unknown here in the United States. They are well-loved in many other countries, and here in the US, they are slowly gaining popularity, especially because of its high antioxidant content. They are now more prevalent at local farms and home gardens.

: I just love the rich color of these pink currants – so pretty.

: And look how prolific the bushes are this season – every bush is laden with fruits.

: We also planted several blackberry plants from Bushel and Berry.

: We planted these behind my main greenhouse, near my raspberry bushes.

: I’ve already started making jams from all the wonderful fruits we’ve harvested. This is strawberry – I am trying a new parchment paper for the cover. I love how they look in these vintage glass containers. Have you started picking some of your garden’s summer berries? What have you done with them? Let me know in the comments below.

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June 26, 2017

Decorating Cookies with Pastry Chef Robert Twardzik on Facebook LIVE

If you live in the New York City area and are looking for something unique and beautiful to give out at your next party this summer, consider getting some delicious Bakehaus 561 cookies.

Bakehaus 561 cookies are made by Chef Robert Twardzik - a master baker. Last week, I invited Robert to my Bedford, New York farm to join me for a special Facebook LIVE on making and decorating cookies. Robert, who makes some of the most stunning treats I have ever seen, gives me a cookie every year around Easter, so I was very excited to have him teach me some of his techniques. We had such a great time making dark chocolate cookies, and decorating them with fondant and royal icing. We also answered many of your questions and shared some of our favorite baking tips.

Robert lives in nearby Fairfield County, Connecticut, and sells his Bakehaus 561 cookies exclusively at the Fairfield Women's Exchange, a not-for-profit gift shop and organization in Southport that focuses on supporting the wellness of local women and children. Enjoy these photos - and if you missed this special Facebook LIVE, just click on the highlighted link.

Here are Robert's recipes…

Chocolate Cookies (rolled)
Preheat oven to 350 degrees
2 cups Butter (16 oz)
1 cup Confectioner’s Sugar
1/2 cup Sugar
1/2 cup Brown Sugar
2 Large Egg Yolks
3 Cups All Purpose Flour
1/2 Cup Black Cocoa Powder
2/3 Cup Cocoa Powder
1 Teaspoon of Salt

1. Sift flour, cocoa powders together and add salt
2. Cream butter and sugars together then add egg yolks
3. Add dry ingredients to butter mixture in 3 batches until just combined
4. Wrap in plastic wrap and refrigerate for 4 hours or overnight
5. To roll: remove dough from refrigerator 10-minutes before rolling, cut into shapes
6. Bake approx 8-12 minutes depending on size and thickness

Marshmallow Fondant
4 Cups Domino Confectioner’s Sugar (18 1/2 oz)
3 Tablespoons Lemon Juice or Water
3 1/2 cups Marshmallows (9 oz)
2/3 cup White Baking Chocolate or White Candy Melts (2 3/4 oz)
Food Coloring (optional)
Nonstick Cooking Spray or Vegetable Shortening

1. Sift confectioner’s sugar into large bowl and make a well in the center of bowl
2. Place marshmallows and lemon juice or water in microwave for 40-seconds and stir mixture well with spatula coated with cooking spray or vegetable shortening
3. Place mixture back into microwave for 30-second intervals, stirring in between, until all marshmallows have melted and mixture is smooth
4. Add chopped white chocolate or candy melts into marshmallow and stir until chocolate is melted and no lumps are visible
5. Stir in optional food coloring (or knead color into fondant just before use)
7. Mix the marshmallow/sugar mixture with spatula coated with cooking spray or shortening or alternately with mixer fitted with dough hooks
8. Finish by kneading the fondant to fully incorporate any bits of sugar into the marshmallow fondant
9. Coat a large piece of plastic wrap with nonstick spray, wrap tightly and place in resealable sandwich bag to firm up for four-hours or overnight
10. When ready to use, if the fondant feels too firm, place in microwave at full power for 10-seconds to soften it, then knead it and it will be ready to roll and cut for use.

: I was so excited to have pastry chef Robert Twardzik over to my farm to teach us how he bakes and decorates his beautiful cookies.

: I hosted this Facebook LIVE right from my Winter House kitchen. These shows are great to do because we can broadcast right off of an iPhone.

: I also had some guests join us in the kitchen. I’ve known Butzi Moffitt for many years. We met at the Fairfield Organic Gardeners Club.

: The children also came up for a visit. This was my grandchildren’s first serious cookie baking and decorating lesson. They had so much fun. Robert and I made each of the children one cookie.

: Robert and I use different baking techniques, but I am so thrilled to learn some of his – he cooks with such artistry. Robert explains that he enjoys working with fondant and modeling chocolate because of its flavor and elasticity.

: Robert showed us black cocoa. Black cocoa is Dutched cocoa that has been treated with an alkaline solution to neutralize the acidity.

: I always love answering all your questions during Facebook LIVE – we received so many good inquiries about the chocolate, and Robert’s recipe for the cookies, which I’ve included above.

: Robert explained that the important thing to remember when making any rolled cookie is not to over-process the cream and butter, which could aerate the mixture too much and cause the cookies to spread.

: The dry ingredients were put through a tamis. This “tammy”, also known as a drum sieve, is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.

: I have always used Domino Sugar – it is my favorite sugar. On the west coast, it is called C&H. https://www.dominosugar.com

: Robert rolled out the dough mixture and wrapped it in plastic wrap. He likes to chill his dough for at least four hours.

: Robert loves the weight of my rolling pins. I got this mahogany rolling pin from Paris. I love it too.

: Here I am cutting an already chilled piece of cookie dough into two parts – one for Robert and one for me.

: I rolled my dough out quite thin. Robert likes his dough much thicker. He says a lot of his cookies are for special occasions, so he didn’t want to chance breaking them.

: Robert also shared how much he likes working on Silpat non-stick silicone mats, because if the dough gets warm, he can just lift the mat and place it in the refridgerator.

: I wanted to make many cookies using this fun flower blossom cookie cutter.

: Here are some of the thinner wafer clover shapes I made. The rich chocolate color makes these so beautiful.

: But see how thick Robert’s cookies are – about a quarter-inch thick.

: Here are some of his other cookies decorated with royal icing and fondant. Robert gave me the one in the middle a couple years ago.

: And here are more of Robert’s stunning creations using the dark chocolate.

: Robert combines the ingredients for the fondant. If you missed the process for this, be sure to go to our Facebook page and watch the show.

: Here are some colorful fondants all ready for us to use.

: Truman wanted a blue star. Here is what I created so far – now for the decorating.

: Using some royal icing in a pastry bag, I was able to make tiny balls on top of the star points.

: Everyone watched Robert so closely.

: Here he is embellishing a flower cookie for Jude.

: And, here I am piping some more white dot decorations onto Jude’s special cookie.

: We had such a good time making and using fondant – and any scraps of fondant can be rolled and used again.

: Robert worked as a business professional before he followed his passion for baking. He is so talented – I love all his beautiful cookies.

: Here are some smaller cookies he made.

: These cookies are a little more elaborate.

: His cookies are called Bakehaus 561 cookies and are available exclusively at the Fairfield Women’s Exchange. If you missed any of this Facebook LIVE, please click on the link above and watch it – it will inspire you to make some of your own cookie treats.