Spring is here - and it's so exciting to see the gardens transform after such a long, cold winter.
I have blooming crocuses, snowdrops, Eranthis, hellebores, irises, and so many more. And the leaves of so many daffodils are pushing through the soil. Soon, the grounds will be covered in spring color. Here’s a glimpse of what is flowering in my gardens now.
Enjoy these photos.
And just like that there are flowers popping up everywhere. Crocus is an early season flower that pops up usually in shades of purple, yellow, and white. There are about 90 different species of crocus that originate from Southern Europe, Central Asia, China, the Middle East, and Africa.
This striped crocus flower produces several upright, cup-like, purple and white striped blooms on stems rising four to six inches above basal, grass-like leaves.
Croci can be found in alpine meadows, rocky mountainsides, scrublands, and woodlands. I have groups of crocus blooms all around my farm.
Beneath my allée of pin oaks and in an area near my blueberry bushes, I grow white crocus. They only reach about four inches tall, but they naturalize easily, meaning they spread and come back.
And here are some dark purple crocus.
Golden crocus bears vivid orange-yellow bowl-shaped flowers.
Crocus blossoms attract winter-weary bees that are drawn to the rich, golden pollen inside each flower.
There are also lots of irises blooming – this one in a creamy yellow. These dwarf irises are good for use in borders, along walkways, by ponds, or woodland areas in mass plantings.
In another area, dark purple irises. The blooms have a very light and subtle violet-like scent. Irises come from a vast genus of plants, but nearly all show the recognizable iris flower form – three standard petals and three hanging outer petals.
New growth is also emerging in the woodland. Symplocarpus foetidus, commonly known as skunk cabbage or swamp cabbage, is a low growing plant that grows in wetlands and moist hill slopes of eastern North America. The flowers appear before the leaves and show a mottled maroon hoodlike leaf called a spathe, which surrounds a knob-like structure called a spadix.
One of my favorite spring blooms is the snowdrop, Galanthus nivalis. These beautiful white flowers are blooming all around my houses. I check on them every day. Snowdrops produce one very small pendulous bell-shaped white flower which hangs off its stalk like a “drop” before opening.
These flower heads can be ‘single’ – one layer of petals – or ‘double’ – multiple layers of petals. And notice the inner petals – they can be blotched with green markings – different on so many varieties.
This snowdrop is a double, making it even more interesting.
Eranthis, or winter aconite, is a genus of eight species of flowering plants in the family Ranunculaceae – the Buttercup family. Winter aconite produces such cheerful flowers that appear in late winter or earliest spring. They are deer resistant and multiply more and more every year.
The yellow flowers are small, cup-shaped, and typically yellow or white, with five to nine petal-like sepals.
The witch-hazel continues to bloom nicely. It grows as small trees or shrubs with clusters of rich orange-red to yellow flowers. They’re very hardy and are not prone to a lot of diseases. Most species bloom from January to March and display beautiful spidery flowers that let off a slightly spicy fragrance.
Witch-hazel flowers consist of four, strap-like petals that are able to curl inward to protect the inner structures from freezing during the winter.
Another favorite – the hellebores. Hellebores are members of the Eurasian genus Helleborus – about 20 species of evergreen perennial flowering plants in the family Ranunculaceae. They blossom during late winter and early spring for up to three months.
Hellebores come in different colors and have rose-like blossoms. It is common to plant them on slopes or in raised beds in order to see their flowers, which tend to nod.
Puschkinia is a genus of three known species of bulbous perennials in the family Asparagaceae. It is native to the Caucasus and the Middle East. The leaves are green, strap-like, and grow in pairs. Puschkinia is best grown in moist, fertile, well-draining soil in full sun to partial sunlight.
The flowers open in early spring in racemes up to about 10-inches high.
Around the farm there are patches of daffodil foliage. I have thousands of daffodils planted in large groupings, providing a stunning swath of color when in bloom.
Much of the farm still looks like winter, but not for long. Soon the trees will be filled with glorious leaves, and all the gardens will be bursting with color – just wait and see!
The furry catkins of pussy willows are one of spring's earliest harbingers - their branches shimmer in the moist to wet soil near meadows, swamps, and streams. Sometimes the furry twigs can be seen even when there's still snow on the ground.
Last week, I asked my gardener, Matt Orrego, to cut lots of long, straight pussy willow branches from a grove I planted along the wetlands behind my main greenhouse. These deciduous shrubs naturally grow up to 20-feet tall, or even more if left unpruned. They are very easy to multiply and make wonderful cut arrangements. I always collect big bunches to make dramatic displays for my home.
Here are some photos, enjoy.
Pussy willow is a common name given to many smaller species of the genus, Salix. During this time of year, fuzzy nubs start to appear along the branches of pussy willows. These soft silver tufted plants are named for their resemblance to tiny cats’ paws, but these are actually the flowers just before they fully bloom. The soft coating of hairs acts as insulation to protect these early bloomers from cold temperatures.
Some pussy willows have very large, furry catkins.
While other varieties have smaller catkins. This is ‘Purple Heirloom’. It has attractive blonde bark, thin grassy stems, and lots of small dark purple catkins.
My pussy willow grove is located in a field where there is room for them to flourish. Pussy willows grow in almost any kind of moist soil and thrive best in full sun, but while they don’t take up a lot of space, their roots can be quite invasive, so don’t plant them near water lines or septic systems.
Although they can be allowed to grow unpruned, pussy willows will benefit from regular pruning after blooming. Pruning makes picking reachable and quick. These pussy willows are pruned every couple of years.
And they’re pruned hard to encourage the plants to produce new shoots from the bases and divert energy from the older, less productive branches.
Here are neat bunches of pruned branches waiting to be discarded.
Matthew assesses the length and growth of these pussy willow offshoots. The ones he cuts will be used for indoor arrangements. I prefer the straightest and longest branches and asked for some that were six to seven feet and then some that were about five to six feet long.
Once Matthew has a good number of pussy willow branches, he brings them back to the greenhouse for tying.
Each grouping is tied together using jute twine. We use jute twine for many projects here at the farm. Jute is a long, soft, shiny fiber that can be spun into coarse, strong threads. It is produced from flowering plants in the genus Corchorus, which is in the mallow family Tiliaceae.
Matthew ties the bunches in two places to ensure they are well secured. The arrangements will remain tied in the container for added support.
Matthew gathered some nice branches – three bunches in all. Now they’re ready to take to my Winter House.
Matthew carefully brings these bunches into my Brown Room where they will be arranged in one pot.
Matthew places each bunch into the pot one at a time.
It is important that the branches go in deep. Matthew also checks to make sure everything is centered and secure.
The twigs are flexible. They need to be snug in their container, so they remain upright.
Matthew then looks at the arrangement and trims any branches that are sticking out. The base of the branch remains to help support the bundle in the pot.
Discarded branches are neatly placed on a sheet nearby. This will be easy to take out after the project is done.
Here is the finished arrangement. The pussy willows will keep their upright position. I love making large arrangements for use indoors – the bigger, the better!
Here is another one on the other side of the room. Nothing is touching the window shades or any surfaces that could be scratched.
And here is a third. All of them look so wonderful. And they can last for several weeks. Cutting branches for indoor displays is an excellent use of these pussy willow catkins.
The 194-seat dining destination was inspired by my own 1925 farmhouse in Westchester, New York. The menu features French-inspired cuisine along with some of my own favorite recipes. Recently, longtime Martha Stewart Brand devotee and contributor to the blog and content archive "Martha Moments," Brian Utz, visited Las Vegas with his mother and dined at my restaurant twice to celebrate his birthday. Brian shares his experience and photos below.
Enjoy this guest blog.
From the moment I began perusing the menu at The Bedford by Martha Stewart in Las Vegas, I felt transported back through decades of watching Martha teaching the masses how to live well. Each dish read like a page from memory. I could vividly recall watching Martha demonstrate many of these recipes on television, or stumbling upon them while flipping through one of her many cookbooks, including her milestone 100th book, where several of the restaurant’s dishes appear as mainstays. Seeing them brought to life at the table felt surreal.
Walking into The Bedford itself is an immersive experience. The restaurant is modeled after Martha’s own Bedford, New York home, and the attention to detail is meticulous. At the entrance, trailing wisteria climbs up onto replicas of the Chinese granite posts from her property.
Inside, photographs from her early modeling and stockbroker days, and shelves filled with the books that helped shape her empire. Faux-bois inlays, mirrored sconces, and elegant design touches create the sense that you’ve stepped inside Martha’s perfectly curated world. The details reveal themselves slowly.
Everywhere you look are subtle nods to Martha’s extraordinary career such as the copper pots lining the kitchen. The Bedford feels both like a love letter to longtime fans and a reminder to newcomers of exactly who Martha Stewart is: a cultural force.
No detail is overlooked. Even the music reflects her personality. The playlist — curated by Martha herself — blends timeless classics with songs from guests who have appeared on her show. At precisely 6:20 p.m., the unmistakable opening beats of “Still D.R.E.” filled the room. Martha’s a gangster. Well, not exactly — but she does famously work out to hip-hop. The service matched the polish of the environment.
Our bartender, George, was exceptional, serving cocktails that felt like they belonged on the set of Martha’s television kitchen. The first party I ever hosted was a New Year’s Eve gathering inspired by the recipes I found on a Martha Stewart DVD, where I served White Cosmopolitans to my guests. Seeing that very cocktail on the menu felt like a full-circle moment.
After drinks, we were escorted into the restaurant’s Brown Room, where LED panels display sweeping panoramic views of Martha’s Bedford farm.
Here I am with my mother. Our waiter, TJ, explained that this is the space where Martha personally entertains guests when she visits the restaurant. Diners can reserve Martha’s personal table, available for parties of two or four, and enjoy the evening from the same vantage point. The wingback chairs were so comfortable. They immediately reminded me of pieces from Martha’s Bernhardt furniture collection, upholstered here in an elegant green damask. Immersive experiences are often attempted but rarely executed well. The Bedford is a rare exception.
The restaurant truly feels like stepping into a space Martha herself curated for guests spending an evening on her farm, transported to Las Vegas. For this meal we opted for the prix fixe menu, beginning with a generous bread basket featuring herbed cherry focaccia, Parker House rolls finished with flaky sea salt, and the celebrated garden flatbread — a stunning arrangement of onions, sage leaves, tomatillos, and tomatoes designed to resemble a blooming garden.
The second course, a Caesar salad, was presented like sculpture with each leaf of lettuce meticulously stacked and dressed.
My main course was the short rib ragù, deeply comforting and rich featuring homemade trecce pasta and grana Padano.
For dessert, we enjoyed the Upside-Down Lemon Meringue Pie, another recipe featured in Martha’s 100th book. Beneath the meringue crust was a vibrant Meyer lemon curd, hidden under whipped cream, a delightful surprise revealed with the first bite. That moment reminded me of the first Martha recipe I ever made from the October 2005 Martha Stewart Living Magazine: her “Surprise Pasta,” a dish where roasted butternut squash and ricotta are hidden beneath buttery herbed bucatini. Martha has always loved an element of surprise in her cooking, and this dessert felt like a playful nod to tradition.
On the final evening of our trip, and just one day before my 40th birthday, we returned once more and ordered the seafood tower with Maine lobster, oysters, clams, scallops, shrimp and Martha’s signature peekytoe crab cakes.
For dessert we experienced Snow in the Dessert, presented tableside: a towering mount of delicate cotton cady dusted with gold leaf is hollowed out before a vibrant raspberry purée is poured into the center, cascading over a scoop of raspberry sorbet hidden inside. The dessert may not have appeared on Martha’s television show or any of her books, but its theatricality evokes the whimsical spirit of grand New York dining rooms like The Four Seasons, the kind of place that undoubtedly helped inspire Martha’s own hospitality philosophy.
Whimsy and ambition have always been central to Martha’s brand. Whether it’s constructing a five-foot replica of her Turkey Hill estate out of gingerbread, building a haunted mansion with caramel windows, or spinning croquembouche towers taller than cars, Martha approaches the impossible with calm authority, and then invites viewers to follow along. That’s part of the magic. While her projects can seem intimidating, Martha always reminds us that every masterpiece starts with the basics, and a willingness to try. My advice? The next time Martha begins one of her iconic projects, join in. And the next time you’re in Las Vegas, make a reservation at The Bedford. It’s a Good Thing!
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