There's nothing quite like Sunday supper - the tradition of gathering around the dinner table with family and friends at the end of a long, busy week.
This past weekend, I attended "Sunday Supper" at Makers Central in nearby Tarrytown, New York. Makers Central is a group of talented artists and entrepreneurs who create handmade goods for some of the best restaurants in the country - items such as ceramic plates, wooden bowls, knives, and much more. Several times a year, Makers Central transforms its bustling workshop into a beautiful and thoughtful pop-up restaurant, and invites a well-known chef to prepare signature dishes for a long table of guests. This dinner was made by celebrity chef and restaurateur, Christian Petroni. He prepared a delicious menu including escarole and iceberg salad, fried meatballs and vinegar peppers, pasta e patate with mussels, beef braciola braised in arrabbiata sauce, creamy polenta with farro, and for dessert - olive oil cake with zabaglione.
Enjoy these photos of "Sunday Supper" at Makers Central. And please go to the web site to learn more about its Makers.
Above the table is a giant handmade wreath full of foraged spring flowers.
Each place setting includes a menu card and message from its hosts. The table centerpieces are floral arrangements by Michelle Edgemont Design. All the Makers contributed their beautiful creations to the event. (Photo by @sagehundgen)
Each menu was also handmade on recycled paper by Natalia Woodward from Bat Flower Press. Natalia has a work space at Makers Central. I got to see her printing press as well as some of the other types of handmade paper that she makes.
This is Connor McGinn, co-founder of Makers Central. He is opening his ceramic kiln so it can be used to make Chef Christian Petroni’s signature meatballs. Just hours before the meal, the kiln was filled with plates made right in the studio. Connor and Christian fired it back up to cook much of the meal. (Photo from @connormcginnstudios)
Here are some of Connor’s handmade ceramic plates displayed prominently on the shelves and used for “Sunday Supper” meals.
Two Makers helping with dinner – concrete maker, David Puchalski and woodworker,
Carlos Chimborazo. Both are former bartenders from Blue Hill Stone Barns. They are teaming up once again behind the bar to create craft cocktails for Makers Central’s Sunday Supper. (Photo by @lexymonaco)
Here I am with knife maker, Matt Yazel. Matt made this group of knives for the event. (Photo: @connormcginnstudios;
Maker: @yazelknives)
Matt and I talked about the beauty of hand crafted kitchen knives.
I also took a small tour of the workshop – here are shelves filled with Connor’s plate ware – cups, bowls, plates in a variety of light hues.
Here are more of Connor’s creations stacked nearby.
Before dinner began, I took this snapshot from one end of the table. It was fun to meet so many interesting and energetic people.
And here was the first course – plated escarole and iceberg salad with red onion and creamy labneh yogurt and pecorino vinaigrette dressing. Chef Christian also topped each salad with parmigiano cheese. (Photo by Clarence Morey III)
Next, Chef Christian’s meatballs – fried and served with vinegar peppers. These meatballs were set family style, so everyone could get seconds and thirds.
Here’s Chef Christian putting the finishing touches on the main course – pasta e patate con provolla e cozze, or mussels. Chef Christian shared stories of visiting his grandmother in Italy as a child. Pasta e patate was an old peasant dish she used to make. At the end of every week she would empty out the bottom of the jar of pasta on the counter. All of the little broken pieces of spaghetti, the stray bowtie or zitti, the crumbs of pasta flour, it all ended up in the pot with a handful of potatoes and some garlic. She would cook it down until it all melded together into a porridge.
Here is a closer look at the giant bowl of pasta – it smelled so delicious.
The pasta was plated on lathe turned wooden bowls made at Makers Central by Carlos and Elena of C-Los Carpentry. Carlos gets all of his wood from local trees downed by storms. I told them they’d have to come by my farm to pick up some of the ash trees I had to take down and turn them into more bowls.
Here, Chef Christian prepares his toasted farro polenta. To add a bit of extra nutty earthiness he toasts it until it is nice and deep golden brown. “Right on the edge of being burnt so it brings out all of those beautiful nutty flavors”. Then he put into a spice grinder and pulverized it before adding it to the stone ground polenta served with the third course – beef braciole braised in arrabbiata sauce. He said it was an experiment, and it worked like a charm. (Photo by Clarence Morey III)
Chef Christian and Connor spoke to all the guests. They’ve known each other for years and enjoyed sharing stories fro their early restaurant days. (Photo by Clarence Morey III)
They both agreed there was no better purpose is in life than to make people happy with food. (Photo by Clarence Morey III)
Here’s the creamy polenta and kiln roasted braciole served on Connor’s ‘Trash’ plates. Each of these plates was made out of recycled clay. (Photo by Clarence Morey III)
We all watched as dessert was prepared.
Chef Christian brought in the most delicious crumb cake from his friends at Galloways bakery. He soaked it with brown butter simple syrup and fresh bright green olive oil. (Photo by Clarence Morey III)
After it was baked in the kiln, he topped it with zabaglione, a a rich Italian dessert custard made with eggs, sugar, and sweet wine.
The dessert plates are some of Connor’s “misfit samples.” Connor makes custom plate ware for some of the top restaurants in the country. He told us about the piles of beautiful designs that didn’t quite make the cut for one reason or another. Making art for a functional purpose like a restaurant has to be done within certain guidelines. They have to stack nicely, fit in a dishwasher, be ergonomic and easy to lift from the table with one hand. Most of these pieces didn’t make the final cut, but are perfect for “Sunday Supper.” And each guest picked out their favorite dessert plate to use.
(Photo by Clarence Morey III)
It was a lovely event and a delicious meal. I hope it helps bring back “Sunday suppers” in everyone’s home. Thank you Makers Central. And please visit the web site for more information. (Photo by @sagehundgen;
Maker: @connormcginnstudios, @capelilyflowers)
Not long ago, I shared images of my cute, fluffy, and very curious gosling, which was bred, incubated and hatched right here at my Bedford, New York farm. For the first two weeks, it was housed with other chicks in my stable feed room where we set up safe, warm brooders. But, geese grow very quickly. In fact, they catch up to full body size within the first few months of life. As their feathers come in, they also nearly double in weight and stature every week. It was time to move our gosling to another coop, with some bigger, older peeps, and more room to roam.
Here are some photos, enjoy.
Our gosling is now three weeks old, but it is growing fast – much faster than the other peeps in the stable feed room brooder.
Here’s a closer look at our youngster. Geese have a flattened beak covered with a thin skin and a horny plate at its end. The bill is tapered toward the tip to help in grasping grass. This gosling is very curious and loves everyone who comes to visit. It always comes to the front of the brooder to say hello.
A few days ago, my stable manager, Helen Peparo, who oversees the care of all my equines and the outdoor birds, decided it was time to move our gosling to a larger coop, where it could be with other birds its size.
Hard to tell from this photo, but these chicks are a little older and larger than the ones indoors – better company for our growing gosling. The red hue is from the heat lamp.
Waterfowl babies don’t need as much warmth as other birds, but they do need a little extra warmth, especially at night. The heat lamps are turned on when needed. This day was cloudy and a bit cold outside.
At this stage, goslings need a safe place to sleep that is dry, but not droughty until they have sufficient feathers to help maintain and regulate their body temperatures.
At first, the gosling doesn’t quite know what to make of its new surroundings, but it is alert and curious. Geese spend most of their time on the ground. Their legs are adapted to walk longer than other birds. They are also equipped with webbed legs which are positioned farther forward than on swans and ducks, allowing them to walk readily, and to swim efficiently.
Among the chicks in this coop – a group of Cochins, a large domestic breed of chicken.
Cochins have round bodies, a single comb, and feathered feet. When full grown, these birds have long, soft plumage that makes them seem even larger than they actually are. The American Poultry Association Standard of Perfection recognizes several Cochin colors: buff, partridge, white, black, silver laced, golden laced, blue, brown, and barred.
In this “nursery” coop, I also keep three Silkie chickens – one white, one gray, and one black. There are eight Silkie color varieties accepted by the American Poultry Association. They include black, blue, buff, gray, partridge, splash, and white. This trio is always together.
All the chicks will eat, drink, and run around for four to six months before they start laying any eggs.
All my chicks get a balanced diet of medicated chick crumb with some treats and fresh greens from my gardens.
Fresh, clean water is also always provided. In fact, every chick is personally shown where their food and water sources are, so they know where to find them. This waterer allows the chicks to drink safely without getting it dirty.
Within a few minutes, our gosling is curious enough to start mingling with its new friends.
This Cochin chick is also curious about the newest bird to join its flock.
These birds will remain inside this coop for several more weeks until it is safe for them to roam outdoors.
Here, our little gosling starts to flutter its wings. This youngsters cannot fly, but goslings usually start to flutter around this age and can go short distances at about three months old.
Geese are flock birds. They like company and will always stay together in their group – this group will soon be great friends.
Do you know… a goose is actually the term for female geese, male geese are called ganders. A group of geese on land or in water is a gaggle, while in the air they are called a skein, a team, or a wedge.
Our gosling will do just fine with the Cochins and Silkies. And by summer, this bird will be out in the goose enclosure socializing with the other adults.
For now, I think it is content just observing its new environment. This gosling has a lot of friends – human and avian. I am sure it will continue to thrive and be happy here at the farm.
Woodland chores continue as my outdoor grounds crew and gardeners also transition to our long list of spring tasks. From now through summer is our busiest time here at my Bedford, New York farm.
This time of year, my team works on many projects, including removing the burlap that has protected my boxwood all winter long, pruning various trees and hedges, and preparing our garden beds. But there is also work being done in the woodland - moving cut trees closer to the carriage road, so they can be hauled to our big compost pile in the back field, chipping branches and twigs, and staking up young trees for added support and visibility as they grow. There is always so much to do on my working farm.
Here are some photos, enjoy.
This is the great big sycamore tree and symbol of my farm, Cantitoe Corners. This tree is among my favorites. It stands prominently on one end of my back hayfield. It is quite old and original to my farm.
While I did not plant the great sycamore, I have planted thousands and thousands of trees on my 153-acre farm – at least 20-thousand over the years. I love how they look in the landscape and how they change through the seasons. Most importantly, we need trees for the environment – they help combat climate change, provide habitat and food for birds and other animals, and release oxygen for us to live. This is one of my groves of weeping willows. It is located on a marshy edge of my middle field.
I also planted these beautiful larch trees along this carriage road in the back field. Larch trees are conifers in the genus Larix, in the family Pinaceae. They are native to much of the cooler temperate northern hemisphere, on lowlands in the far north, and high on mountains further south. Larches are also deciduous, meaning that they lose their needles in the fall – rare for coniferous trees. These are just budding out.
And here, smaller, younger evergreens are growing well in the middle field. We plant trees every year, so there are trees in all stages of growth.
Younger trees are staked for several years after planting. Brian cuts bamboo canes in half to use as strong tree stakes. Bamboo canes are easy to buy in bulk, and can be found in a variety of sizes. These canes are about eight feet tall and cut down to half.
Brian replaces short wooden stakes with these stronger bamboo poles. These stakes alert anyone working in the area and also provides added support to the tree as it grows.
This tree is big enough that it no longer needs its stake. It is sturdy and well-established. Brian removes stakes from trees like this.
Brian cuts a piece of jute twine and ties the stake loosely to the tree.
The knots used should be very simple. I always teach every member of the crew to twist the twine into a figure eight before knotting, so the tree or vine or cane is not crushed or strangled.
Here, in this section of mature trees, one can see clear through the woodland to the hayfield beyond.
Such views wouldn’t be possible without some general maintenance work. Every year, my outdoor grounds crew spends several weeks “cleaning” the woods. “Cleaning” the woods allows us to reuse and repurpose a lot of natural materials – and it makes the area much prettier. As part of this maintenance, dead, damaged, and diseased trees are taken down during various times of the year.
Once the trees are taken down, they are placed in various piles around the farm. We try to keep all the piles as neat as possible so as not to block any carriage roads or damage the ground beneath them.
Any cut branches are gathered and also placed on the side of the carriage road. These will all be picked up later and chipped for top dressing.
When piles get too big, we call in our friend Juan from Central Tree Service, Inc. This company in nearby Rye, provides full arbor care for all trees and shrubs including the removal of any logs and stumps.
Juan is very skilled at using this hydraulic grapple attachment. He carefully lifts each piece of wood that he has collected and placed into his truck to the big pile in my compost yard.
This pile is then saved for the tub grinder, which I call in every summer. The tub grinder reduces the size of our debris pile into much finer, usable nutrient-rich mulch.
Many of you ask me why I’ve cut down so many trees. Many of the trees are ash trees – infested and killed by the emerald ash borer. The borer larvae kill ash trees by tunneling under the bark and feeding on the part of the tree that moves water and sugars up and down its trunk. This is a closer look at the damage done by the emerald ash borer under the bark. The ash borer, also known by the acronym EAB, is responsible for the destruction of tens of millions of ash trees in 30 US states since it was first identified in this country in 2002.
Any long, straight logs are set aside in another pile for our sawmill, which will cut them down into usable lumber boards for various projects. If I cannot save a tree, it is comforting to know I can reuse the wood left behind.
Here are our main piles of debris – leaf mold, clippings, and organic matter made up of manure and other biodegradable materials. Most of these piles are combined and also put through the tub grinder – twice.
And out comes this rich compost filled with nutrients. My gardens are so successful, in part, because of the excellent soil, amended with compost made right here. I am so pleased we can use our organic debris in so many different ways – including planting more trees. Share your early spring chores with me in the comments section below.