Preparing for a Summer Outing at My Farm
I always enjoy hosting summer outings at my Bedford, New York farm.
This week, I opened my home to more than 80-colleagues for a luncheon, garden tour and an afternoon of summer games and activities. Preparing for any special gathering takes a lot of effort, a lot of time, and a lot of advanced planning. With so much to do, all hands were on deck - cleaning silverware, setting up tables, installing sports nets, planting decorative containers and of course, devising the menu and cooking the food.
Enjoy these photos and party prep tips. Later this week, I’ll be sure to follow up with more images from our fun day at Cantitoe Corners.
-
- I planned a Mexican fiesta for our party. All the necessary foods were placed in bowls on the Flower Room counter to see what we had and what else was needed. This is the first step in preparing the “mis en place”, which is a French culinary phrase meaning “everything in its place”.
-
- Here is a crate filled with tomatillos, also known as Mexican husk tomatoes. They have a fresh, tangy flavor and are often used for salsa.
-
- Bright green cactus paddles are trimmed of any spines, thorns, and eyes and then washed.
-
- Outside, chairs are pulled, counted and set up to be checked and cleaned. These are some of my favorite wicker chairs. Care must be used whenever transporting delicate furniture – never drag, always pick up.
-
- I decided lunch would be in my large carport just outside my Winter House. All the walls and floors had to be spotless. It’s the details that are most important – try to get ahead with any necessary cleaning during the days leading up to the party.
-
- For tables, we made our own saw horses to place under the covered wooden tabletops. These were much less expensive than buying tables and they can be used time after time.
-
- We also made these saw horses stackable for easy storage.
-
- Faux bois oilcloth covered all the dining tables – oilcloth is easy to clean and is great for outdoor surfaces during a party.
-
- And don’t forget the corners – always miter them for a clean, tidy look.
-
- The silverware was washed and dried by hand – another task that can be done ahead of time. Be sure to find out exactly how many guests will be attending, so the table can be set perfectly. And no matter what – always be prepared for “extra”.
-
- Over by my pool, Chhiring makes the holes for the volleyball net.
-
- Chhiring makes sure everything is set up according to official game regulations.
-
- Fernando sets up the corn hole beanbag toss on my Party Lawn. We made these corn hole platforms on my television show. http://www.marthastewart.com/996829/cornhole-beanbag-toss-game
-
- The outdoor grounds crew edged all the interior carriage roads, so they look crisp and clean. This is something that can also be done days before the gathering.
-
- Down by the stable, Phurba cleans the giant stone birdbaths.
-
- And in the greenhouse, these fun Chinese money plants, Pilea peperomioides, are set aside for our table centerpieces. These handsome plants always attract lots of attention.
-
- In my Winter House basement, bags are prepped with all the supplies needed for the day’s scavenger hunt – a fun activity to help people learn more about my farm. It’s also a way for me to teach the group more about who I am and what the Martha Stewart brand is all about.
-
- Gardens are weeded and cleaned of any loose and fallen foliage. Here is my Multipurpose XL Garden Tote always within arm’s reach. These are a bestseller from my collection on QVC – I hope you have your own set for all those outdoor chores. https://qvc.co/2Y6ID6U
-
- The carport is coming along nicely. Here’s a view from one end – all the tables are placed just right and measured to fit. When planning seating areas, be certain there is enough room for guests to walk. And sit in the seats to ensure it isn’t too cramped for dining – you want your visitors to be comfortable.
-
- On the other end, one of our interns, Bailey Rizza, begins setting the table.
-
- Ryan plants a number of antique pots on the stone wall outside the carport. Remember, whenever planting in an antique container, first line it with a plastic bag to protect the valuable and porous material.
-
- Chef Aron Cutuc, our head chef for this event, is in the Flower Room peeling all the garlic – another part of our “mis en place” process.
-
- Fresh raspberries, just picked from my garden, are pureed and prepared for the refreshing fruit ice popsicles.
-
- The puree, with some added whole berries and sugar, is poured into four-ounce cups and then into the freezer.
-
- Aron’s brother, Kevin, the sous-chef, prepares a tray of tomatoes.
-
- And back in the carport, Enma and Sanu fold all the napkins for the table settings. Beautifully folded napkins set the scene for the meal. Depending on how they’re folded, they can serve both a practical purpose—by tucking in utensils, displaying menu cards—or used purely for decoration on the plate.
-
- Enma and Sanu folded them and placed one on each plate – almost taco shaped to match the party’s theme. The tables and chairs are covered with sheets overnight to keep everything dust-free.
-
- Here is the buffet area. I like to use heavy tree stumps for the umbrella bases – they are strong and made right here at the farm. The middle one is about six inches taller, so all three of the umbrellas can be positioned close together.
-
- And here is the stone wall all planted, watered and looking beautiful for our party. The forecast calls for possible thundershowers in the afternoon, but fingers are crossed the weather holds up just long enough for the gathering. Be sure to check this blog again to see pictures from our summer outing at the farm.
Martha Pins
Martha Tweets
