Preparing the Farm to Celebrate the Nation's Semiquincentennial

July 2, 2026

Preparing the Farm to Celebrate the Nation's Semiquincentennial

Preparing for any special gathering takes a lot of effort, time, and advanced planning.

I'm sure many of you have seen the photos on my Instagram page @marthastewart48. Last weekend the Friends of John Jay Homestead joined me in hosting a spectacular celebration of our nation’s Semiquincentennial, honoring the signing of the Declaration of Independence. In preparation for the event, it was "all hands on deck." Everyone at the farm was busy, inside and out - cleaning my giant Equipment Barn, finishing the planting in my garden maze, counting the plates and glasses, ironing and hanging all the flags, setting the tables for more than 200 guests, and so much more. It was a race to the finish, but with a good, hardworking team, we got it all done.

Here are some photos, enjoy.

: Due to the chance of rain on the day of the party, I decided to hold the dinner for more than 200 guests inside my giant Equipment Barn. In preparation, the entire space is emptied and the floors are power washed and mopped.

: I used large tree stumps from felled trees around the farm as cocktail tables in the stable courtyard. Each one is cut to the perfect height and then also power washed and positioned in my courtyard.

: The floors of the stable are also cleaned.

: All the stable doors are wiped down.

: In my maze, the last quarter of the space is planted and watered.

: The carriage road that runs through my Boxwood Allée is weeded, edged, and topped with a fresh coat of gravel – thanks, Pete!

: My housekeeper Enma irons all the flags – about 25! Flags can be ironed on a low setting and then hung temporarily until properly displayed.

: Here they are ready to be hung outdoors on flag poles. Always take great care of a US flag because it is a symbol of national pride, unity, and respect.

: Our wine from Patz & Hall is removed from boxes and carefully counted.

: The Veuve Cliquot champagne flutes are individually washed and dried.

: Dinner and dessert plates are stacked and ready to set.

: Chairs and tables are positioned in the Equipment Barn.

: Here’s my Boxwood Allée where the flags are put up on poles. Guests will use this allée to walk from my stable courtyard to dinner inside my barn.

: In all, 11 flags on each side of the allée are displayed.

: Tents are put up behind my stable and outside the Equipment Barn for food and drink preparations.

: White sheet cakes are baked for the giant flag cake dessert.

: The blueberries and raspberries are laid out in single layers on sheet trays and then frozen until they are placed on the cake for the stars and stripes.