One of my favorite pastimes is gardening. I am a very serious gardener and am always thinking about ways to improve the care and maintenance of all my plants and trees.
Here at Bedford, I have a large collection of tropical specimens. Because I live in a four-season region, during colder months it’s vital these plants move indoors where the temperature and humidity levels can be controlled. Fortunately, I am able to keep them in high-grade greenhouses, where they can continue to thrive all year long. Earlier this year, I decided to enclose a nook on one side of my Equipment Barn to provide additional greenhouse storage space and to house a few of my taller potted plants. Closing off an already existing covered area is a good, space-saving solution for keeping plants well-protected from the harsh winter elements.
Enjoy these photos.
This area was originally built as a covered porch outside my Equipment Barn where members of the outdoor ground grounds crew could sit during warm weather months. In the winter, however, this space gets little use, so I decided to enclose the sides to make it more functional.
To prepare it for the steel frames, my friends from Luppino Landscaping & Masonry created notches in the existing stone. https://www.luppinolm.com/
Here is a closer look at one of the notches. The notch has to be cut with absolute precision, so the frame fits perfectly in place.
Here is a sample piece of the anchoring frame that will surround the space on two sides and hold the glass securely.
Here is a view from the top – the frame fits exactly.
Similar notches are made in the wooden beams and moldings above. The framing will sit level and square within these notches.
The corner support on the opposite side is also adjusted to fit the new glass framing.
For this project, I enlisted the help of GlasSolutions, a family-owned business that focuses on architectural glass and metal and installation for both residential and business use. https://www.glassolutions.com/
The metal framing was built at the GlasSolutions offsite facility and then transported to my farm for installation.
Before installing any of the glass, the area is measured for the frame’s tracks. As the adage goes, “measure twice, cut once”. It is extremely important to get the measurements perfect.
The tracks for the frame are cut to the exact measurements right here at the farm.
The frame is then carefully placed into the opening, leveled and squared.
Here is the frame placed into the notch made in the corner wooden support.
All sides and corners are again measured to be sure everything is square.
These are plastic shims which are used under the frame for spacing and leveling wherever needed. The color indicates the thickness of the shim – 1/16th of an inch, a 1/2-inch, one-inch, etc.
With the frame properly aligned, the base is screwed into the stone. Caulking is used to properly seal the drilling holes.
Caulking is also used at the corner exterior joints and where any seepage could occur. Silicone caulk bonds and seals, so no water can enter the space.
The framing is then installed into the concrete foundation at the front of the structure.
Within a few hours, the framing is complete. The opening in the center is designed for the double doors.
And here is the front after the door frames are installed. The doorway will be wide enough to accommodate the large pots that will be stored in this area come winter.
The next day, the space is completely enclosed with glass. The crew will be able to sit here for lunch through the fall, and then the room will be used for greenhouse storage during the cold months. I am so pleased with how it turned out – it’s a great way to use the area efficiently all year long.
Summer entertaining isn’t complete without a few outdoor games and activities to make the day even more memorable.
After our delicious company lunch, I directed everyone to the southeast paddock for volleyball, badminton, and a small “toe” dip in the pool to cool off. I also set up croquet and the corn hole beanbag toss. But first, we all gathered on my soccer field lawn for a giant egg toss competition.
Enjoy these last photos of our company summer outing.
The day was warm, but thankfully the heavy rains held off until the night after our party. I took this photo from my lower terrace parterre. There are so many lilies in bloom or just about to bloom here at my farm.
After lunch, we all walked down to the soccer field for some outdoor games. Many guests commented on how few bugs there are at my farm. It is because I have so many birds here – about 125 different types of birds. I enjoy seeing them gather at the bird feeders on the back of my carport. (Photo by Peytn Leigh)
The soccer field is just on the other side of my long and winding pergola. Previously, I called it the Party Lawn, but now that my grandson, Truman, is obsessed with playing soccer, I put up a regulation soccer net and whenever he visits, he plays for hours on this field. (Photo by Peytn Leigh)
I instructed everyone to line up in pairs down the length of the field – facing each other and about two arm lengths apart. Here I am explaining how the egg toss is played.
Of course, we used eggs from my prolific hens. Each person on one side of the line would get one egg. This game can be played with hard-boiled eggs, but raw eggs are more fun. The last pair to successfully toss their egg between them without dropping or breaking it wins. (Photo by Peytn Leigh)
Our day’s photographer, Peytn Leigh, took a series of drone images. Here is one looking down on our egg toss lineup. See more of her photographs on her Instagram page @PaytnLeigh.
Each person on one side gently tosses the egg to their partner.
Once the entire line of players tosses their egg, the other side now holding the eggs takes a giant step back to increase the distance between them and their teammates.
Within minutes, the lines were several feet apart. Each player tosses the egg to their partner on the other side using whatever strategy they can – some threw their eggs high in the air, while others stretched out as far as possible before tossing.
With only a few pairs left, we rotated the lines to allow the players more room – overcast skies definitely helped.
On this side, our last two remaining players include Marquee Brands Home Division President Carolyn D’Angelo and Managing Director for Neuberger Berman, Zachary Sigel.
On the other side, Pam Levine and Stella Ciccarone.
Carolyn’s teammate, Stella, throws her egg.
Unfortunately this time, it came crashing down – on Carolyn’s arm. (Photo by Peytn Leigh)
Leaving Zachary and Pam our winners. The prize – dinner with me in New York City along with the victors from our scavenger hunt earlier in the day.
Then, it was next door to the pool area. Many of my guests loved this view of the stone staddles at the far end of the pool. If you follow this blog regularly, you may have seen the installation of these staddles earlier this season. Staddle stones were originally used in the 17th and 18th centuries as support bases for granaries, hayricks, and game larders. They typically looked like giant stone mushrooms, but mine are square – a more rare and unique version. (Photo by Peytn Leigh)
Everyone loved dipping their feet in the pool – such a refreshing break after a long and hot, humid day.
It was so nice to see all my guests having such a good time. (Photo by Peytn Leigh)
Here is another drone photo of everyone sitting around the pool and spa. (Photo by Peytn Leigh)
Several decided to try their hands at badminton. (Photo by Peytn Leigh)
My dogs came out for just a few minutes to stretch their legs and play with our visitors – this day was much too warm for long play sessions outside. (Photo by Peytn Leigh)
Creme Brulee preferred volleyball to badminton. (Photo by Peytn Leigh)
Here are my beautiful Chow Chows, Empress Qin and Emperor Han – just before a game of chase. (Photo by Peytn Leigh)
And don’t forget Bete Noire – she loves to run and run and run. (Photo by Peytn Leigh)
And then get lots of good rubs. (Photo by Peytn Leigh)
Before leaving my farm, everyone gathered for one last group photo. The drone captured this image from above. (Photo by Peytn Leigh)
And here is a photo from ground level. What a fun day with all my colleagues. Tomorrow, it’s back to work.
I always love entertaining at home - especially when I can add a special theme to the menu.
For our company summer outing, I planned lots of fun and delicious Mexican dishes - tacos, quesadillas, tostadas, grilled corn from Mike's Organic, and of course chips, guacamole, and a glossary of flavorful salsas. All these foods were prepared by Chef Aron Cutuc and his hardworking team. If you follow my Instagram page @marthastewart48, you may have already seen some of the delectable bites we enjoyed. I also invited Pizza Luca New York to bake their mouthwatering pizzas from one of their iconic pizza trucks. For drinks, we served selections from Martha Stewart Wine Co., sangria, pomegranate tea with our favorite POM Wonderful concentrate, lemonade, frozen margaritas with Milagro Tequila, and Frose from the Kelvin Slush Co. Finally, our desserts included a variety of homemade cookies and fruit popsicles using berries picked fresh from my gardens. It was a perfect summer feast for all.
Here are more photos from our gathering at Cantitoe Corners.
Here I am at my new Arteflame Classic grill cooking meat for our summer outing. I love this grill – it’s made of half-inch carbon steel and corten “weathering” steel with a cooktop that heats from the center out. As a finishing touch, Arteflame carved out my name on the top. https://arteflame.com/
After our scavenger hunt, everyone gathered on my driveway outside my Winter House for our big feast. Here’s Marquee Brands Chief Operating Officer Cory Baker. (Photo by Paytn Leigh)
Not far behind – Managing Director for Neuberger Berman Zachary Sigel, its Principal David Zolot, and Marquee Brands President Michael DeVirgilio. (Photo by Paytn Leigh)
We used a palette of light green and blue enamelware and coordinating cloth napkins. For centerpieces, we placed pots of Chinese money plants, Pilea peperomioides, that guests could take home at the end of the day. (Photo by Paytn Leigh)
Here are Emily Foster and Rebecca Szymczak on the way to their table. (Photo by Paytn Leigh)
Everyone loves the frozen rose, “Frose” from Kelvin Slush Co. It’s made with Kelvin Frose Slush mix, our own Martha Stewart Wine Co. Racine, and smooth Belvedere vodka. https://kelvinslush.com/
Greta Anthony, Susanne Ruppert, Kim Dumer and Kim Miller-Olko stopped for a quick snapshot on my terrace parterre.
Within minutes, there was a long line to our buffet.
Here’s the first bowl of guacamole – with just the right mix of avocado, tomatoes, onion, and cilantro. (Photo by Paytn Leigh)
And of course, lots of chips to go around.
Our executive chef du jour – Aron Cutuc, who has helped me cook many meals at Bedford, Skylands and Lily Pond, my home in East Hampton.
The pork for our tacos al Pastor cooked perfectly on the Arteflame grill. The marinated pork was stacked with slices of pineapple for added flavor and then cooked until just charred on the outside. (Photo by Paytn Leigh)
On another grill, flank steaks and chicken for more tacos.
And at this station, Simone makes one of many trays of tacos and tostadas. (Photo by Paytn Leigh)
I also invited Pizza Luca to the party. This is the front of the truck – so charming. Chef Dean Medico, the pizzaiolo, owns the business with his wife. Luca is their young son. http://pizzaluca.com (Photo by Paytn Leigh)
Here is Chef Dean putting a pie into the oven.
This is the Margherita pizza made with San Marzano tomatoes, mozzarella di bufala, extra-virgin olive oil, fresh basil, and Sicilian sea salt.
And here is the Bianca with mozzarella di bufala, extra-virgin olive oil, fresh garlic, fresh basil, and Sicilian sea salt.
Back at the Arteflame – grilled seafood for tacos. We had salmon and shrimp.
And here’s Rene cooking the cactus paddles, nopales, for our tostadas pico de Gallo.
Look at the fresh and delicious pico de Gallo.
All the tostadas and tacos were served on large wooden boards for everyone to pick – they all went so quickly.
We had lots of salsas to go around – Verde, Roja, spicy mayonnaise, pickled onion pickled cabbage, micro cilantro, sliced Serrano, and sliced radish.
And the micro cilantro mix – picked from my gardens.
Amanda Favorite went back for seconds, maybe even thirds. The tacos were so delicious.
Our corn came from Mike’s Organic in nearby Stamford, Connecticut – a small delivery service and warehouse shop that focuses on providing healthy and delicious foods its clients. Owner, Mike Geller, and his team partners with farmers, fishermen, artisans, and producers, personally picks up the products and delivers them to hundreds of customers each week. https://mikesorganicdelivery.com/
For our luncheon, we cooked them Mexican style with mayonnaise, cotija cheese and the Mexican condiment Tajin, mostly consisting of chile peppers, lime, and salt.
Thomas Joseph and Jerry Haggerty look very happy with the meal and refreshments. And congratulations to Thomas and his team for winning the scavenger hunt. The prize – dinner with me in New York City.
Erin Maguire and Lindsey Groginskey relaxed in the shade on my terrace. The day hit a high of 91-degrees Fahrenheit.
Soon after lunch, we were hit with a few minutes of rain – but not enough to dampen anyone’s spirits. Unfortunately, the brief shower didn’t do much to drop the day’s temperatures.
For dessert – lots of cookies!
Milk chocolate cookies were placed in the center of every board. On this board, we also served banana walnut chocolate chunk cookies.
And here, old fashioned sugar cookies mixed in with more milk chocolate cookies.
A big highlight – many, many delicious popsicles. We made raspberry, strawberry, blackberry, yogurt, and coconut flavored fruit pops – and many of the berries were picked right here at the farm!
Here is Neuberger Berman VP Jackie Reshef enjoying a raspberry popsicle – so perfect on this hot and humid day.
Despite the heat, it was a most enjoyable day for all. On my next blog – more fun activities including an egg toss on the Party Lawn.
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