As you may know, pumpkins grow on vines, which means they take up a lot of space. I always plant my pumpkin patches in roomy beds that can accommodate large crops of big, colorful fruits. This year, I decided to plant them in the large garden adjacent to the chicken coops, where we used to grow all the other vegetables. We planted lots and lots of seeds. Many of them are from Johnny’s Selected Seeds in central Maine - a company I’ve been using for quite some time. Some of the varieties should be ready to harvest in about 100-days. We also planted several rows of corn - also from Johnny’s Selected Seeds. It's going to be a bountiful season.
Here are some photos, enjoy.
Many of you already know, this garden is where I grew the majority of my vegetables. Now that I have a new and giant half-acre vegetable garden closer to my home, I decided to designate this area for our pumpkins and corn. The area was already cleared, rototilled and prepared for planting. Pumpkins are one of the last crops we plant because the soil must be thoroughly warmed to at least 70-degrees Fahrenheit – pumpkins are very sensitive to the cold.
Pasang begins transporting wheelbarrows of compost into the garden. The pumpkins will be planted in “hills” to allow the soil to warm more quickly, while encouraging the seeds to germinate faster.
Here, Phurba shapes the compost into the hills or mounds. These “hills” are the perfect size for planting the pumpkin seeds.
The two work in a production line process to get the job done efficiently and quickly. As one drops the soil in place, the other works at the opposite end creating the needed beds.
It doesn’t take long to create all the mounds for our pumpkin seeds.
Meanwhile, Ryan prepares all the seeds and markers for the pumpkin patch. We always use seeds from various seed companies, and seeds I save from interesting or tasty pumpkins I’ve enjoyed. This year, most of our pumpkin seeds are from Johnny’s Selected Seeds.
Each mound is then appropriately marked, so we can identify the fruits throughout the season.
Pumpkin seeds are oval-shaped with cream-colored husks. Some also come coated or dressed with an antimicrobial.
Ryan plants about five or six seeds in each spot, with each seed about an inch to an inch and a half deep into the soil.
Among the varieties we planted – ‘Rouge Vif D’Etampes.’ “Rouge vif” means “vivid red” in French. Shaped flatter than more traditional pumpkins, this variety averages about 10 to 15 pounds and the flesh is moderately sweet and orange – excellent for pies. (Photo from Johnny’s Selected Seeds)
‘Porcelain Doll’ is a popular favorite. It is a pink pumpkin with sweet flesh that can be used for pies, soups, and other gourmet delights. (Photo from Johnny’s Selected Seeds)
‘Valenciano’ has snow-white skin – it is among the whitest of pumpkins. It makes a unique for doorstep decoration. ‘Valenciano’ pumpkins are slightly ribbed, medium-sized and flatter in appearance. (Photo from Johnny’s Selected Seeds)
‘Cargo’ pumpkins are robust hybrid fruits with strong handles and beautiful rich orange color. (Photo from Johnny’s Selected Seeds)
We also planted a few melon varieties such as this ‘Starlight’ watermelon, a round “icebox” variety with sweet red flesh.
And this is ‘Griselet’ with an old-fashioned sweet and succulent melon flavor.
On the other side, Moises plants corn seeds. Corn is best planted in a location that has rich soil and receives at least six to eight hours of light per day.
Here, Moises plants two seeds together in each spot about an inch deep.
The seeds can be spaced about seven to 12 inches apart.
This is ‘Superb’ – a strong bicolored corn variety that thrives in difficult growing conditions. (Photo from Johnny’s Selected Seeds)
Another bicolor we planted is ‘Montauk.’ This has eight inch long ears with about 16 to 20 rows of small, sweet kernels. (Photo from Johnny’s Selected Seeds)
And another strong grower is ‘Solstice,’ which offers good eating quality and ear size along with delicious flavor. (Photo from Johnny’s Selected Seeds)
Once all the seeds are planted, Moises carefully rakes and backfills the seeds and then gives them a good drink. Our gardens are all planted – now to watch them grow. Sweet corn takes up to 100 days to mature. I can’t wait to pick our pumpkins and ears of corn.
Memorial Day Weekend up at Skylands is always fun and busy. We try to pack in as many activities as we can - hiking, shopping, and touring local gardens and nurseries are often on my list. And of course, spending time with good friends while sharing delicious meals.
Here are a few more photos from my weekend in Maine. I took many of these images, but a large number of pictures were also taken by my guests Kevin Sharkey and Ryan McCallister. Enjoy.
This is my long table in the entrance foyer of Skylands. I brought the roses up from my Bedford, New York farm, but the miniature classic Edsel station wagon was gifted to me by my daughter, Alexis.
Skylands is so relaxing – I always enjoy my stays here. This is a window in one of the bedrooms looking out onto Seal Harbor.
Here is another view looking toward Seal Harbor through the trees. On the right is a row of Rockefeller’s teeth on the top edge of the granite ledge. These teeth were part of Jens Jensen’s design plan for the home and alert passers by that there is likely a drop nearby.
Just below my large terrace is Aristide Maillol’s ‘La Riviere’ – also known around Skylands as “the lady.”
This is my large fenced in garden. This time in Maine, all the lilacs are in full bloom.
We cut lots of them in gorgeous purple, lavender, and white. Here they are in the back of our truck ready to bring to the house.
Every time I go up to Maine, Kevin Sharkey always creates the most gorgeous flower arrangements. Here he is with all the lilacs cut and ready to arrange – the fragrance of all these blooms is intoxicating.
One of his arrangements is on this faux bois table between the dining room and my living hall.
And here is another – each one more beautiful than the last.
I had seen a video of picked dandelions used for a garland and decided to give it a try. We picked a hat full of these dandelion puffs. In fact, the proper term for them is “dandelion clocks” – the single stem of a dandelion in its post-flowering state with the downy covering of its head still intact. Kevin strung the heads together to create a garland.
Look how pretty this garland of dandelion is hanging across the window. Simple, yet so charming. English writer A.A. Milne once said, “weeds are flowers too, once you get to know them.”
On this day we also took a short drive to Surry Gardens, in Surry, Maine. I visit this nursery often. It has more than five acres dedicated to growing and selling the area’s largest selection of unusual perennials, classic shrubs, and a huge variety of other favorite plants. There are always many wagons standing by for visitors to use.
Here are some flowering rhododendrons. It’s hard not to walk away with something from this nursery.
There’s always time for a hike when we’re in Maine. Here is a view from atop Cadillac Mountain. From this vantage point, one can see many of the offshore islands. Some of them are hosts to fishing communities, some are privately owned, but most serve as protected nesting sites for sea birds and other migratory species.
Cadillac Mountain features an ancient volcanic landscape. The granite mass was once a magma chamber more than two miles below the earth’s crust. Time has gradually eroded the overlying rock, but the summit still exposes much of the hardened granite.
These views are majestic – be sure to visit Cadillac Mountain if you’re ever touring Acadia National Park. It is the highest point on the eastern seaboard of the United States, and is worth the climb to see this.
At night, we played competitive games of gozo – a card game similar to rummy.
The charming town of Northeast Harbor, near my home in Seal Harbor, Maine, hosts its own Memorial Day Parade every year – I always try to attend. Marching bands from the Mount Desert Island high school and middle school, veterans, and elementary school children participate in the event along with other local first responders and some vintage car drivers.
One afternoon, our group also went to Beal’s Lobster Pier on Clark Point Road in Southwest Harbor. One couldn’t visit Maine without a delicious lobster roll.
In all, it was a wonderful weekend in Maine – I can’t wait to go back.
Whenever I go to Skylands, my home in Seal Harbor, Maine, the days are always filled with lots of great activities and delicious meals.
Here are a few more photos from my Memorial Day weekend in Maine. Moises Fuentes, who is a young hard worker who helps me at my Bedford, New York farm as both a sous chef and a member of my outdoor grounds crew, came up for the holiday to help me prepare many of our favorite dishes.
Enjoy.
This is my ‘Great Wall of China’ – four open shelves that span nine-feet across one kitchen wall at Skylands. I love this wall – everything is visible and within easy reach. Below is a large table with utensils, small plates and bowls, and whatever fresh fruits, and eggs we have.
I always bring lots of fresh eggs from my farm. My hens lay the most delicious eggs and I am fortunate to be able to enjoy them all year long with family and friends.
When we arrived, everyone dove into the platter of palmiers. Also known as elephant ears, shoe-soles, palm trees or palm leaves, palmiers are delicious pastries that can be served for breakfast, dessert, or any time the craving hits for something sweet. They have a delicate, flaky texture and a sweet buttery taste.
For our late lunch, we enjoyed bronzo mezzi rigatoni pasta with crab meat, lemon, parmesan cheese, and parsley.
And a delicious garden greens salad with a light vinaigrette dressing.
Our first breakfast of the weekend included warm croissants, toast, and avocado. And don’t forget the cappuccinos.
We also had a large platter of smoked salmon. A good, hearty breakfast before planting all the containers on the terrace.
Lunch was another garden greens salad with the freshest lettuces and vinaigrette dressing.
We also had Mexican street corn with butter, shredded parmesan cheese, and sprinkled with cayenne pepper.
We also ate bits of this Stilton cheese. Stilton is an English blue cheese, which has Penicillium roqueforti added to create the characteristic smell and taste.
The next morning, Moises and I prepared stacks of buttermilk pancakes for everyone. Who doesn’t enjoy pancakes? And there was enough for everyone to have seconds if they so desired.
The pancakes were served with poached eggs and buttered toast.
And to drink, green juice. I start every morning with a glass of my green juice. My version includes a pear or apple, celery, cucumber, parsley, spinach, ginger, and citrus with the rind.
Plus, fresh fruit – watermelon cut with pieces of the rind left on for holding.
Lunch that day was crab cakes, tartar sauce, homemade coleslaw and cornichons. Cornichons are tart and sweet, with a briny flavor. They’re crisp and crunchy, but less sour than traditional dill pickles.
For those looking for snacks – brown butter shortbread cookies, more of that giant wedge of Stilton cheese, and Whoopie Pies from one of Kevin Sharkey’s favorite establishments –The Colonel’s Restaurant and Bakery in Northeast Harbor, Maine.
Dinner was the most flavorful borscht soup topped with a dollop of crème frâiche and caviar. It was a big hit for everyone at the table.
Our soup was served with baked potatoes, topped with more crème frâiche and caviar.
Here’s a view from overhead. Our meals were served in the kitchen, family style. We usually finished without leaving any leftovers.
Dessert was homemade chocolate chip cookies and lemon ice cream.
Our last weekend dinner was this garden salad with avocado and parmesan cheese…
… and bowls of bucatini pasta with anchovies, roasted garlic brioche bread crumbs, parsley, and olive oil.
And here’s my handsome Emperor Han ready for another outing in Maine. In all, we had such an enjoyable time at Skylands. I can’t wait to return this summer. In my next blog, some of the other activities that filled our days – stay tuned.
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