Clean-up continues today at my Bedford, New York farm after torrential rains pounded through the Northeast over the weekend. I hope you saw the photos on my Instagram page @MarthaStewart48.
It’s heartbreaking to see the many images of areas ravaged by this storm. In many regions of New England and the Northeast, this recent rain caused flash flooding, deluged roadways, and thousands of power outages. Fortunately, my farm escaped major damage. There was extensive runoff on the carriage roads, trees hit by lightning, and trees completely uprooted from the oversaturated soil, but everything here can be fixed, and my outdoor grounds crew is working very hard to get things back into shape. If you were in this recent storm, I hope you and your families are safe.
Here are are some photos.
I have four miles of carriage road at the farm and much of it suffered water runoff generated from all the fast-moving rain that flowed over the roads and into the landscape. A lot of the gravel is everywhere is shouldn’t be. Soon after the rain, we placed larger stones in the crevices left by the rushing water. It will all be recovered by gravel.
The rain came down fast and furious, causing overflowing waters all over.
This tree was struck by lightning. One can see the darkened charred bark.
There was ponding everywhere.
Here’s another part of the carriage road where water rushed through it taking away much of the gravel.
And here’s a tree that had completely toppled over because of the oversaturated soil.
Fortunately, the tree fell on another maple which was strong and stable – it kept the tree from falling onto my guest house.
Here is the base of the fallen tree – look at how it has totally come out of the ground.
The first step was to cut off the smaller branches. Pasang is an excellent tree man. He works efficiently and safely to remove the branches with the chainsaw.
Then from the safety of the Hi-Lo cage, Pasang tackles larger limbs and sections of the trunk.
Each section falls from the tree to the ground below – everyone keeping their distance for safety.
This is what is left of the base of the tree after the rest has been cut apart. Maple, Acer, is a genus of trees and shrubs commonly known as maples. There are approximately 132 species, most of which are native to Asia, with a number also from Europe, northern Africa, and North America. It is a creamy white hardwood that sometimes has a reddish tinge. It is also a very heavy wood, so breaking it apart first is crucial.
Chhiring is my outdoor grounds crew foreman. He is an excellent driver and operates all the large machinery at the farm. Here he is operating the Hi-Lo to carry parts of the tree to the nearby dump truck.
I am so grateful that this tree cushioned the fall and saved the nearby structure from any damage…
… thank you, thank you, thank you.
All these logs are from the one tree – it was very large.
And look, watching from above is this hawk – it stayed quite awhile. Perhaps it is nesting in one of the nearby trees.
Here comes the Hi-Lo to loosen the base from its location in the soil. Chhiring wraps a chain around the trunk and moves it slightly until it is completely separated from the soil. I always feel bad when I lose trees on the farm. Trees are important to our environment – they are the world’s single largest source of breathable oxygen. Trees absorb carbon dioxide and potentially harmful gasses, and they create an ecosystem to provide needed habitat and food for birds and other animals. However, occasionally trees fall or need to be removed.
And this is what was uncovered. The tree was actually unwell – half of it was already dead and deteriorating leaving no roots whatsoever. Underneath was a rush of water nearly 24-hours after the deluge.
Chhiring pulled it out in two pieces – here is the very bottom. Now the tree is completely removed.
Meanwhile, Pasang removes any broken branches from the standing tree.
Phurba brings the branches down the carriage road to the chipper. I am fortunate to have all the necessary equipment here at my farm. It is important to clear the debris as it is being cut to prevent any injuries during the process. The chipper is directed to the woodland, so all the cut pieces are used as top dressing right away.
By the afternoon, the area is clear of the fallen tree, and this one is looking great. Another job well-executed and completed. There is still much to do around the farm, but we made great progress, thanks to my hardworking crew. this task is now “done and dusted.”
Here at my Bedford, New York farm today, we're cleaning up after the torrential weekend rains. We got quite a bit of damage - fallen trees due to lighting and oversaturated soil, excessive runoff that washed away gravel from the carriage roads, and flooded garden beds causing many of the vegetables to rot. It's a lot of work on top of an already long list of outdoor chores.
Last week, despite the hot and humid summer weather, my outdoor grounds crew worked hard pruning, grooming, and planting. Pasang Sherpa, who is our resident tree expert here dedicated a few days to the six beautiful weeping hornbeams that line one side of what I call my "soccer field" - a large, flat area where my grandson, Truman, loves to play. Botanically known as Carpinus betulus 'pendula', the weeping hornbeam is deciduous and has a tight, dense growth pattern. I keep a close eye on all my hornbeams - it’s crucial that they be pruned regularly, so they never look too overgrown and unruly.
Here are some photos, enjoy. And check out my Instagram page @MarthaStewart48 to see some of the damage caused by this recent storm.
In the area between my orchard and my clematis pergola are six matched standard weeping hornbeams, Carpinus betulus ‘pendula’ – a dense tree with a strong center, a shapely form, and gracefully arching branches.
The leaves are a fresh green color in the spring and summer. Each leaf has a sharply double serrated edge and a top that tapers to a point.
These are the seed catkins hanging from the branches, holding about 10 to 30 seeds each.
This is a photo taken in October. The weeping hornbeam turns a golden yellow in autumn. One can see the changing color here.
Because it is deciduous, these hornbeams also lose all their foliage in winter. This is a photo taken of the hornbeams in February.
But now, these rare, slow growing and exceptionally beautiful weeping hornbeams are full of gorgeous foliage and are due for a trim.
The long arching branches are healthy, but are now touching and sweeping the ground.
Pasang is an excellent pruner and oversees a lot of the smaller tree pruning projects around the farm. As with any pruning project, Pasang cuts off any dead, damaged, or diseased branches first.
I prefer all the hornbeams be pruned by hand using pruners, secateurs or Japanese shears – it is a slower process, but provides a more detailed and prettier finish. This is our The STIHL PL 40 lopper with long handles that allow for better leverage and reach. This tool has a cutting capacity of two-inches, which is very helpful for these hornbeams.
These ‘pendula’ hornbeams are actually grafted onto a lower trunk of Carpinus betulus. The branches start off by growing straight downwards and later grow more in the width, which forms the half-rounded parasol shape.
Here’s a look at the long branches from underneath the hornbeam.
The trunk is dark grey and very sturdy with a relatively smooth bark.
Hornbeams are very dependable cultivars and don’t need much pruning except when necessary for shaping or for removing dieback. Here Pasang removes any crowded or crisscrossing branches from inside.
Pasang also uses his hand pruners to remove smaller branches less than an inch in diameter.
The goal is to trim up the hornbeam, so the branches do not drag. This will also allow more air circulation within the tree and give it a nicely groomed appearance.
Pasang makes his cuts sloping down and away at a 45 to 60 degree angle. And always use sharp tools, so the cuts are clean.
Here are the first two trees well-pruned. One can now see underneath them.
Here’s a view from ground. There’s a good two feet cleared under each one.
All the clippings are gathered and carried away to the compost yard.
And here they are – all six done. Under ideal conditions, weeping hornbeams can live up to 120-years or more. I am so pleased these trees are thriving here at my farm – they are among my favorite and most precious of trees.
Business gatherings are always so much more enjoyable when accompanied by a delicious homemade meal.
Earlier this week, I hosted a luncheon at my home for a group of colleagues and associates. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I, planned a wonderful summer menu for 14-guests that included beet borscht with carrots, onion, Red Bliss new potatoes and crème fraîche, risotto with English peas and artichokes, and for dessert black currant and raspberry sorbet with brown butter shortbread. All the vegetables and fruits were grown right here at my Bedford, New York farm and many were picked fresh that morning. It was an excellent lunch and a most productive and interesting meeting.
Enjoy these photos.
Here at my farm, I’ve been enjoying so many of the wonderful vegetables growing in the new garden. We harvested all these gorgeous carrots just hours before they were used for my luncheon.
The artichokes are also so plentiful this year. Artichokes are actually flower buds, which are eaten when they are tender. Buds are generally harvested once they reach full size, just before the bracts begin to spread open. When harvesting, cut the stem approximately one to three inches from the base of the bud. The stem becomes a useful handle when trimming the artichoke.
And look at these beets! Beets are so good, and so good for you. Beets are sweet and tender – and one of the healthiest foods. Beets contain a unique source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory and detoxification support.
We also picked several onions. We planted a lot of white, yellow, and red onions. Most of the onions will be harvested later in the summer when the underground bulbs are more mature and flavorful.
And remember the peas we picked? So many amazing fresh peas – perfect for our lunch.
Inside, my long table was decorated with fresh flowers also from the garden. My housekeepers and I always work on the table settings together. We try to make each one different and beautiful.
Small faux bois vases were lined up along the center of the table and filled with colorful rose blooms.
Also in my Brown Room, I decorated nearby tables with Cotinus stems with their purplish pink billowy hairs attached to flower clusters.
Here, some light lime green. All my guests admired them. Cotinus, also known as smoke bush and smoke tree, is a genus of two species of flowering plants in the family Anacardiaceae, closely related to the sumacs.
In my kitchen, all the plates and glasses were selected and prepared for service. When entertaining, try to do these tasks early to save time.
Chef Pierre and his sous chef, Aaron, made delicious herbed butter bread to start. Here, Aaron cuts the baguettes still warm from the oven…
… and places them in a basket for serving. Everyone loves these herbed breads – we had to make enough to go around once, twice, and three times.
Alongside the bread, we served glasses of the freshest carrot juice – so, flavorful.
Meanwhile, here is Aaron helping to plate the first course – our beet borscht with carrots and onion.
Each bowl of soup was topped with a potato and a dollop of crème fraîche, and a sprig of dill. Borscht, also spelled borsch, borsht, or bortsch, is the beet soup of Slavic countries. Although borscht is important in Russian and Polish countries, Ukraine is frequently cited as its place of origin.
More bowls of crème fraîche are placed on the table in case anyone wants more. Crème fraîche, French for “fresh cream,” is a thick cultured cream often used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.
The artichokes are cut and roasted for the risotto.
And here are all the peas – also ready for the risotto. When serving a meal, it is important to keep track of the time, so everything can be plated and served warm. Use warming ovens, or warmed trays and covered dishes when needed.
Here is the risotto with our English peas and fresh artichokes. Risotto is an Italian dish made by cooking a starchy, short grain rice like arborio with stock until it becomes creamy. It is so delicious with peas – one of my favorite ways to serve risotto.
Here is a closer look. The risotto is always a big hit – every bowl was left completely empty.
I often serve brown butter shortbread with my desserts. Shortbread is easy to make and goes with many fruit sorbets.
Dessert was most refreshing – especially on this warm and humid afternoon.
A beautiful serving of black currant and raspberry sorbet topped with a scoop of whipped cream and mint. Thank you Chef Pierre and Aaron. Every course, every bite, was divine.
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