The big chicken coop project at my Bedford, New York farm is complete.
Yesterday, I shared photos of the work that was done to replace the timeworn fence around my four chicken coops. During the same time, my own outdoor grounds crew worked very hard to make other needed repairs and adjustments - they surrounded the pen with edging stone, leveled the ground and raked the yards, put down fresh gravel, changed any uneven stone steps, installed new platforms for feed bins, and laid down new sod. I am so happy with how it looks - I think the chickens, geese and Guinea fowl like it too.
Enjoy these photos.
Here is our happy wild turkey hen who wandered into the enclosure a few weeks ago and seems to enjoy life with the rest of the flock. I hope you saw all the turkey photos on my Instagram page @marthastewart48.
As each section of the fence is completed, the crew places edging stones along the fence line.
I have edging stone around my vegetable garden, my flower garden and in other areas of the farm. It is a great way to give the area a clean and finished appearance, but also to help deter small creatures from digging.
Here is another side all done between the row of hawthorn trees and the back side of the chicken coops.
On the front side, Domi is secures the last edging stone near the first coop and the entrance. Notice, Domi uses a piece of wood in between the stone and the sledge hammer so the pounding does not mar the stone piece itself.
Dawa oversees the care of all the chickens, peacocks, geese, and pigeons. Here he is as he cleans the back area behind one of the coops. All the old hay is removed and the ground is leveled.
The gravel is delivered from a nearby pile to the chicken coops in our Kubota model M7060HD12 tractor – a vehicle that gets used at the farm for a myriad of tasks – pulling or pushing agricultural machinery or trailers, for plowing, tilling, transporting and so much more.
Phurba drops small piles of gravel all around the pen, so it can be spread evenly across each section of yard. Gravel is easy to keep clean, drains well, and looks very pretty.
Using a hard rake, Phurba spreads the gravel on both sides of the chicken coops. The gravel is a natural colored stone. The entire coop section will be covered in just about an inch of gravel.
Here is the front side all complete and level.
Here is my pair of Pomeranians – always en guarde! They are very alert and curious creatures.
The back side looks great. New perches made from felled trees here at the farm are also constructed and placed in areas where the chickens like to roost.
Any wobbly steps are replaced with new, wider natural stone pieces. This one is perfect and looks so natural.
Inside another coop, two Guinea fowl perch on the bar outside the nesting boxes listening and watching all the goings-on.
Unused pieces of pool tile are used to raise the feed bins off the ground, so they don’t rust. I always like to reuse and repurpose whenever possible.
Chhiring adjusts the gravel, so the slabs sit level.
Here are two metal bins on the slab – these bins will last a long time, now that they are raised off the ground.
Here are two of my Chinese geese from Snug Harbor Farm in Kennebunk, Maine. These geese most likely descended from the swan goose in Asia, though over time developed different physical characteristics, such as longer necks and more compact bodies. They always walk together. My chickens are very well-fed. They get fruit and vegetables from the gardens and scraps from my kitchen. They love to peck at the pumpkin smashed on the ground revealing all the delicious flesh.
This is one f the geese hutches, where they like to sleep and lay their eggs. It was moved to another spot in the pen. The chickens seem to like it also.
This buff-brown goose is a Toulouse. On this breed, the bill is stout, the head large and broad, and the moderately long neck is thick and nearly straight. Often suspended from the lower bill and upper neck is a heavy, folded dewlap that increases in size and fullness with age. The body is long, broad and deep, ending in a well-spread tail that points up slightly. They have a rounded breast, and often exhibit a wide keel. The abdomen is double-lobed and often brushes the ground, particularly in females during the early spring.
Here they all are – curious about the pile of sod. One of the Chinese geese stood on top of the pile to get a better view of all the activity.
Here, Chhiring starts putting down the sod. Sod or turf is grass and part of the soil beneath it held together by its roots. This supply is cut very straight. It makes lining up the strips of sod very easy and quick.
The Sebastopol goose is also referred to as a Danubian goose. The name ‘Danubian’ was first used for the breed in 1863 Ireland. Sebastopols are considered medium-sized birds. They are also very affectionate and kind-hearted with others in their group, or gaggle.
This is one of my four coops. These coops are cleaned thoroughly every week – It’s important that all these birds always have access to clean, dry bedding and good, fresh food.
The chicken yard looks terrific. Thanks to Garon Fence Co. and my crew for doing such a great job – the chickens, geese and Guinea fowl are so happy and healthy.
A big outdoor project is underway at my Bedford, New York farm.
As you may know, I have four coops that house more than 100 chickens, 17 geese, and a confusion of Guinea fowl in a large and enclosed space down by my vegetable garden. I make sure they are all fed the best, most nutritious foods, and have lots of room to roam and range happily. I also make sure their yard is as safe and as beautiful as possible. This year, I decided to spruce up the pen - replace all the fencing, level the ground surrounding each coop, add a new layer of gravel, etc. For the fence, I called on our friends from Garon Fence Co. Inc. in nearby Bedford, Hills. It took several weeks to complete, but they did an excellent job.
Here are some photos, enjoy.
The original fencing served its purpose, but it was time to replace it and put up a more durable fence that would look nice, and protect all my poultry, waterfowl, and Guinea fowl. Here is some of the old fencing that was removed. It is all rolled up and ready to be discarded.
The wooden fence frames and posts are also removed. Whatever wood is salvageable is stored for other projects around the farm.
We used the team from Garon Fence Co. This company also put up my pigeon and peafowl fence earlier this year.
All fence projects start with string. The crew ties brightly colored mason string from one end to the other indicating where the fence will be placed. Everything is measured several times to be sure all the fencing will be straight.
Then, post holes are dug deep into the ground – at least two feet, and all dug by hand.
These pipes are made from 16-gauge galvanized steel for strength, durability, and corrosion resistance.
The galvanized steel posts are secured into the ground with concrete. After the posts are secured and leveled in the concrete, they’re left to dry thoroughly.
These are called tension bands and are used to attach the fencing fabric and to secure any gate posts.
Several tension bands are placed along the pipes in preparation to secure the fence fabric.
These are metal fence loop caps, which are used at the top of the steel posts to cover the tube openings.
Here, one can see a series of posts placed along three sides of the yard – some already with the upper cross bars.
Meanwhile, my outdoor grounds crew works on improving the drainage within the chicken yard by installing this curtain drain. Curtain drains are very similar to french drains – they both direct water away from an area. A french drain focuses on ground water, while a more shallow curtain drain deals more with surface water.
This is perforated drain pipe. The perforated pipe provides drainage along the full length of the pipe.
The crew lines pipe across the area behind the coops, where water collects during heavy rainstorms. Chhiring creates intersections and elbows wherever necessary.
Atrium grates are used used to drain the excess water into the pipes, so there is no ponding.
The last very important step is to install a bed of gravel on top of the pipes to filter the water to the perforated pipes. The gravel also helps to keep the surrounding soil from washing into the voids and clogging the drain.
Above, these pipes will also support fencing fabric to keep aerial predators away. The pipes are attached to the coops, so there are absolutely no access points for intruders.
This new roll of fencing fabric is from a company called Red Brand Fence Co. in Peoria, Illinois – the only company in the world that makes this type of fencing.
It is a V-mesh weave fence fabric. It has a continuous weave pattern, so cut wire ends don’t harm the animals. It also provides very effective predator control. The high quality galvanized wire with durable zinc coating resists weathering as well as wear and tear – it’s perfect for the chicken yard, but can also be used for horse and cattle enclosures.
Several crew members unroll the fence fabric along the side of the yard and attach it to the posts from the top to the bottom.
They secure it with these chain link fence wire ties, also known as chain link hook ties, or chain link fence tie wires. They are constructed from a heavy duty bendable gauge wire.
All the fencing is carefully attached by hand.
A poultry safe wire netting is also secured on the inside lower half all around the perimeter. Here, one can see the two layers.
Here is one of the gate doors – also covered with the V-mesh weave fence fabric.
Half gate doors are installed within the yard, so there is access between certain sections – these access points are new and will help to speed up cleaning and feeding.
Here is the netting secured above to keep the hawks, falcons and other aerial predators out. The wire is also extended several inches down to keep burrowing vermin out of the enclosure.
And here is a view after the new chicken yard fence is all finished. I think my chickens, geese, and Guinea fowl will be very happy with their pen. In my next blog, I will share photos of the other changes made to this enclosure. I’m also replacing the fence around the vegetable garden – it’s all very exciting. Stay tuned for more photos in upcoming blogs.
Whether you're starting your holiday shopping this weekend or looking for an uplifting distraction from today's current events, here are some wonderful books to pick up right now!
This cookbook, “Fruit Cake,” focuses on baked goods made with fruit. Author Jason Schreiber has done lots of work for me, my magazines, my books, and my television shows. I was honored and excited to write the foreword. Original and witty, this book adds a modern and flavorful twist to the versions we remember eating as children. (Photo by Ethan Calabrese)
This is the Polenta Pound Cake with Spiced Mandarins. Serve it whole on the table, or plate it up individually – either way, it is sure to be devoured. (Photo by Ethan Calabrese)
The Peanut Butter and Jelly Cake combines the delicious creamy texture of peanut butter with the perfect balance of sweet jam. (Photo by Ethan Calabrese)
This is called Chocolate Caramel Banana Roulade – the ingredients speak for themselves. In this cake, Jason also adds two tablespoons of rum. It’s one you will make over and over. (Photo by Ethan Calabrese)
This cake is Bim’s Yeast Cake made with blueberries. This is a gorgeous cake inspired by Jason’s grandmother who always baked with fresh yeast rather than instant. Fresh yeast, with its sweet aroma, can still be found in grocery stores – look for it in the refrigerated section. (Photo by Ethan Calabrese)
Nectarine Kuchen is a soft, fruit-topped cake that can be dressed with nectarines or any stone fruit you like. (Photo by Ethan Calabrese)
“Life in the Studio” is by Frances Palmer. I’ve known Frances for years – she is a renowned potter, gardener, photographer, and entrepreneur. I was so happy to open this book and see all the gorgeous photographs – most of which were taken by Frances herself. This book is about a lovely and unique artist, her passions, her expertise, and her best lessons for living a creative life. (Photo by Frances Palmer)
Here is an image of Frances at her potting wheel. Frances has been a potter for more than 30 years. Her crafts have been featured in my magazines, on my television shows, and carried by countless retail shops.
Among her works, Frances makes beautiful pieces painted with cobalt. She starts by penciling her designs right onto the clear-glazed pots before adding the paint and then firing in the kiln – the results are breathtaking. (Photo by Frances Palmer)
This is Frances’ garden on an autumn morning with all the dahlias in bloom. In this book, Frances also shares her tips for growing these colorful flowers. (Photo by Frances Palmer)
This is a view from the second floor of her barn studio overlooking some of her ceramics for sale. Frances places her pots on one large table, so customers can see the various one-of-a-kind shapes. (Photo by Frances Palmer)
Frances also features some of her stunning floral photographs. She talks about the four main principles of photography – light, contrast, warm versus cool, and point of view. I love this collection of amaryllis, orange tulips, and bright pink hyacinths. The book offers pages and pages of inspiration. (Photo by Frances Palmer)
Another book filled with striking images is “Windcliff: A Story of People, Plants, and Gardens.” Dan Hinkley and I have known each other for many years. He is an exceptional plantsman, garden writer, horticulturist, nurseryman, and friend – best known for establishing Heronswood Nursery, in Kingston, Washington, and his current garden, Windcliff on Washington State’s Kitsap Peninsula. Through these pages, one can see how Dan’s own garden evolved. (Photo by Claire Takacs)
This garden shows Pittosporum tenuifolium, Phormium tenax, and other gorgeous and rare specimen plantings. The diverse collection holds its beauty through the seasons. (Photo by Claire Takacs)
The garden is built on a bluff with spectacular views of Mt. Ranier in the distance. (Photo by Claire Takacs)
The council ring is the heart of the Windcliff garden. Commonly known as a fire pit, it was built by craftsman Jeffrey Bales in 2002 – all the rocks and pebbles meticulously hand-selected and thoughtfully positioned. (Photo by Claire Takacs)
Dan’s dogs are also featured. This is Henri walking over to greet Dan with a gift of a shoe. (Photo by Claire Takacs)
This photo shows Agapanthus in late July. The darkest blue on the right is Agapanthus ‘Martha Stewart’ – named after me in 2013 when Dan and his husband, Robert, asked guests at their wedding to select favorite specimens among their blooming seedlings. I picked a most gorgeous flower. (Photo by Claire Takacs)
As you know, I love traveling to Marfa, Texas, a small desert city in West Texas, known largely as a center for minimalist art. The town, about three hours from El Paso and an hour from Big Bend National Park has a population of about 2000 and is a mix of old and new, classic and modern – with vintage cafes, contemporary art exhibits, historical architecture, and some of the most stunning desert landscapes. This book, by Virginia Lebermann and Rocky Barnette, talks about Capri, a restaurant, an art installation, and a wonderful place to gather. The photographs are all taken by my friend, Douglas Friedman. When asked what inspired the book, the authors said, “Douglas Friedman was the impetus and inspiration for us all to come together to propose this project to Phaidon. He loves The Capri, the wildness, beauty and theater coming out of the kitchen. We thought he was wonderfully mad when he shared the idea. But now we have “Cooking in Marfa” to document a magical moment in time at The Capri.” (Photo by Douglas Friedman)
In a chapter entitled “Smaller Dishes,” Capri Crudites combines a tasty assortment of the freshest vegetables of the season. Here – carrots, celery hearts, pomegranate, avocado, cauliflower florets, scallions, cucumber, asparagus tips, and more – all served over a bowl of crushed ice. (Photo by Douglas Friedman)
Recognize this combination? This is Jenny Laird’s Texas Caviar, an appetizer at The Capri inspired by our own Kevin Sharkey who loves serving Fritos Corn Chips with the finest caviar. I love it too – have you tried it? (Photo by Douglas Friedman)
This is the Capri Steak – made with the finest quality Akaushi beef, a distinct breed of wagyu, or Japanese cattle. The steaks are incredibly tender and flavorful. (Photo by Douglas Friedman)
Who can resist a bowl of Chocolate Ice Cream? This one is made with the simplest and purest chocolate and made even more decadent with couveture, chocolate made with extra cocoa butter to give it a high gloss. (Photo by Douglas Friedman)
Tamarind is the fruit pod of a tree native to Asia and northern Africa. Mexico is known for its tamarind candy. These are Tamarind Ice Pops. The Capri serves them with a spicy salt mix made with — grasshoppers, which are commonly eaten in certain areas of Mexico. (Photo by Douglas Friedman)
This cocktail is a Hibiscus Margarita – made with hibiscus flowers, agave, lime, lemon, orange, and Reposado tequila – a light and refreshing drink that can be enjoyed on warm Texas evenings. Douglas, who lives in Marfa, said this about working on the book. “I jumped at the opportunity to barter my photography services for free meals at The Capri. In all seriousness, I was looking for a reason to work with Virginia and Rocky. It was an excuse to spend time in my dusty little town drinking tequila and eating with my friends.” (Photo by Douglas Friedman)
“Designing History” is by internationally renowned decorator, Michael Smith. He wrote this book with Margaret Russell and the foreword was written by former First Lady, Michelle Obama. (Photo by Michael Mundy)
Here is Michael standing in the Yellow Oval Room of the White House. This book is for anyone who appreciates the art of decorating – design enthusiasts, political aficionados, and students of Americana, and more. It is an extraordinary book showing Michael’s collaboration with President and First Lady Obama on decorating the White House, one of the most celebrated residences of the United States. (Photo by Michael Mundy)
This room was the Master Bedroom, decorated with furniture from the late 18th century, Larsen raw silk, and wallpaper by Gracie. Everything is impeccably designed. (Photo by Michael Mundy)
The Family Dining Room was originally a storeroom, then a bedchamber, a master bedroom, and even a music room before Jacqueline Kennedy renovated the space and designated it as the family’s dining room. (Photo by Michael Mundy)
A private dining room for small presidential meetings or lunches, shows an 1868 painting of a Civil War peace negotiation. It is George P.A. Healy’s “The Peacemakers.” (Photo by Michael Mundy)
For more relaxed evenings, the First Family used this Sitting Room which overlooks the South Lawn. The painting is Sean Scully’s ONEONEZERONINE RED, which was lent to the White House by the National Gallery of Art. (Photo by Michael Mundy)
The Solarium features a color palette of earthy tans and browns mixed with touches of deep red. This room has gorgeous views of the south that include the Washington Monument. (Photo by Michael Mundy)
If you haven’t seen it yet, this is my 97th book. And I assure you, you’ll want to make each and every one of the cakes in “Cake Perfection.” We worked very hard to make this book different from all the rest. It’s filled with stunning photographs, great ideas, and helpful baking techniques for making beautiful and flavorful cakes. (Photo by Lennart Weibull)
This Pistachio Cardamom Bundt Cake can be made any day of the week – fragrant and flavorful, this bundt cake is decorated with Sicilian pistachios and dried rose petals. And in my book, I provide the easiest solution for getting a bundt pan out in one piece. (Photo by Lennart Weibull)
This is our mouthwatering Mile-High Salted-Caramel Chocolate Cake. This one is for chocolate lovers – it is made with rich salted caramel, layers of chocolate cake, and dark chocolate frosting. (Photo by Johnny Miller)
It’s hard to resist our Berry Layer Cake – look at all the gorgeous deep colors of the blueberries, black raspberries, blackberries, and varying shades of burgundy frosting. This recipe packs fresh fruits in the dough and sweet black raspberry jam into the meringue buttercream. (Photo by Mike Krautter)
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