December 6, 2023

A Guest Blog from a Trip to Fife, Scotland

I always enjoy seeing photos from others taken during their vacations.

This Thanksgiving, I invited friends, colleagues, and social media followers to share photos of their holiday tables. We all enjoyed learning about the various dishes families made and shared, and all the decorations used to make each one of their gatherings extra special. This year, my longtime special projects producer, Judy Morris, did something a little different - she spent several days in Scotland visiting two of her three sons currently attending the University of St Andrews. Founded in 1413, it is the oldest university in that country and the third oldest in the English-speaking world after Oxford and Cambridge. Judy and her family also toured the historic county of Fife, where they visited a longbow range, learned about some birds of prey, and shopped in local Scottish establishments.

Here are some of Judy's photos, enjoy.

December 5, 2023

Planting Peonies at My Farm

Come spring I'll have even more spectacular peonies blooming than ever before here at my Bedford, New York farm.

I simply adore peonies and have been growing them for quite some time. I have a long tree peony border planted under the semi-shade of giant sugar maples at one corner of the property. I have a giant bed completely dedicated to pink and white herbaceous peonies just across the carriage road from my home. I have tree peonies and Itoh peonies planted in the formal sunken garden behind my Summer House. And last week, we planted 75 bare root peony divisions in what will be my new cutting garden - my former vegetable garden adjacent to my chickens. These varieties will thrive here at Cantitoe Corners.

Enjoy these photos.

December 4, 2023

Harvesting Parsnips and Celeriac

Do you know... some vegetables taste even better after a frost? Many root vegetables are best when harvested in colder weather.

Here, at my Bedford, New York farm, much of my new raised bed vegetable garden is already cleared and cleaned for winter, but a few beds still continue to thrive with an abundance of parsnips, and one of my favorites, celeriac. These vegetables take the longest to reach maturity - about four months, but when they're finally picked, they're so delicious.

Enjoy these photos.