Here in the Northeast, temperatures are expected to hit 40-degrees Fahrenheit today, with even warmer, spring-like weather at the end of the week - very different from the below-freezing conditions and strong winds we had here just a few days ago.
It's very important to be well-prepared for any storm or drastic change in weather. Before the freezing cold last week, my outdoor grounds crew, gardeners, and stable staff worked hard to ensure everything was safe and secure. They checked that every greenhouse was well-insulated and equipped with portable heaters. They checked all the bird enclosures, making sure adequate heat spaces were accessible to all our chickens and fowl. They also made sure all the animal water systems were in good order and that my horses got a little extra hay in their feeders. Fortunately, the cold snap only lasted two days - it was back to unusually mild winter weather by the end of the weekend.
Enjoy these photos.
At the end of last week, the skies over my Bedford, New York farm were partly cloudy with patches of sunshine, but the forecast called for bitterly cold weather over the weekend. For anyone battling extreme weather, it’s important to have a good supply of food and water— at least for three-days, knowing where all the flashlights are kept and making sure they are equipped with fresh batteries, stocking the first aid kit, and checking that all vehicles are filled with gas – a full tank will keep the fuel line from freezing. Here at the farm, we also have to check all the animals and greenhouses.
I bring my horses, donkeys, and pony indoors when it is gets very cold or windy. I know they would prefer to be outdoors, but it is much safer and definitely warmer in their stalls. We expected below-zero night temperatures, so they were all brought in at the end of the day.
The stalls are all cleaned and filled with a little extra bedding, just to keep them cleaner until they were let out into their paddocks again.
All the waterers are checked. I have automatic systems so these never freeze – there is always fresh water to drink.
Rufus and Truman “TJ” Junior are just in from their day outside and now waiting for their afternoon meal.
… And so is Jude “JJ” Junior. Or maybe she’s waiting for a c-o-o-k-i-e.
My handsome Friesian Hylke is also safe in his stall – watching all the activities in the stable.
Hay is prepared in the barn shower stall. Some of the horses get their hay wet, so we soak it for about 30-minutes and then let it drain completely before feeding. We’re using our Scenic Road wheelbarrow with drain.
My stable crew is very mindful of the horses’ hay intake. Each feeder holds up to three flakes of hay. When they are kept indoors during the bitter cold, we give them a little extra – the eating keeps them warmer and keeps their blood circulation going.
In the goose enclosure, we put down bales for hay for extra bedding. My geese hate being inside. They have a shelter on the other side of the pen, but they prefer to be out and about. The hay also prevents their feet from freezing or getting stuck to any patches of ice.
These geese all enjoy each other’s company and like to huddle together to keep warm.
In the chicken coops, we make sure the Sweeter Heaters are all in working order. I use Sweeter Heaters in all the coops – they’re safe, reliable and easy to install. We got them from our friends at My Pet Chicken, a company I’ve used for many years. These Sweeter Heaters stay at or below a safer heat level, and use far less electricity – and, they’re also designed and assembled right here in the United States.
We also have units down low for those chickens on the ground.
And of course, the greenhouses are well-inspected before any drastic drop in outdoor temperature. I am fortunate to have several tropical hoop houses to keep my large collection of plants safe in the winter.
All the thermometers are checked – there are a few in every greenhouse. To simulate the best subtropical environment, we try to keep the temperature between 50 and 85-degrees Fahrenheit with some humidity.
Outside, more bales of hay are used to give the structures more insulation.
We also install residential door sweeps in all the areas where drafts could enter the hoop houses. The are secured vertically along the side walls.
Inside, The heaters hang from above and are fueled by propane…
… but extra portable heaters are always standing by – just in case.
And although it was getting more windy and cold as the day progressed, look who is out enjoying the weather – a Cooper’s Hawk. This is one of a mating pair that seems to love it here at the farm – thankfully, all my animals are safe in their fenced in enclosures. I love hawks and always enjoy seeing them around my home. We were all set for the cold – which didn’t last long, but always better to be safe than sorry…
It's no secret that I love gardening, and I love plants of all kinds - in particular, potted plants. I keep many in my greenhouses, including a wide-ranging group of orchids - all the vibrant colors and variations in shape and size make me so happy.
Last week, I visited White Plains Orchids, a family-operated nursery not far from my Bedford, New York farm. There, I found some beautiful orchids and a few other container specimens to add to my collection.
Enjoy these photos.
Whenever I get the opportunity, I always try to visit and support the businesses in my neighborhood. White Plains Orchids is the only orchids nursery in Westchester County.
Its main greenhouse is filled with orchids, those flowering and often fragrant plants that bloom indoors from late winter to spring.
Orchids grow on every continent except Antarctica. They are native to the tropical regions of Asia, Australia, the Himalayas, and the Philippines. The orchid forms one of the largest families in the plant kingdom, with more than 25,000 species worldwide.
The size of orchids depends on the species. They can be quite small or very large. However, every orchid flower is bilaterally symmetrical, which means it can be divided into two equal parts.
Rule of thumb – orchids that receive a proper balance of light, humidity and temperature will have healthy bright green leaves. Too little light would make the leaves very dark. The size, shape, and texture of leaves depend on the habitat. Orchids that live in dry climate have large, thick leaves covered with wax, while species that live in warm and humid areas have thin, elongated leaves. And certain species of orchids do not have leaves at all.
Optimum temperatures for orchids in winter are 45 to 55-degrees Fahrenheit at night and 65 to 75-degrees Fahrenheit during the day. When plants are in bud, temperatures must be as constant as possible.
Most orchid genera are epiphytic, meaning they grow on trees and rocks rather than in soil. Orchid roots need to breathe and therefore cannot live buried in dirt.
This is Eric Wang, senior sales associate at White Plains Orchids. His parents are also orchid experts and have more than 30-years experience in selling all different varieties here in New York and in the Dominican Republic.
Dendrobium is a large orchid genus, with more than a thousand species. The evergreen canes are topped by a single three to five-inch long inflorescence, each one producing four to eight flowers.
Dendrobiums need lots of light, but not direct sun. A lightly shaded south window is best. This is Dendrobium Roy Tokunaga. Its main feature is an incredibly long bloom time – it begins to flower in November, and continues blooming for close to six months.
Paphiopedilum orchids are often called ‘lady slippers’ or ‘slipper orchids’ because of their unique pouch-like flowers.
Here’s another view. This is Paphiopedilum gratrixinum. The pouch of a slipper orchid traps insects so they are forced to climb up, collect or deposit pollen, and fertilize the flower. Slipper orchids have two fertile anthers — meaning they are diandrous.
This orchid is called Paphiopedilum ‘Ernie Barnham.’
This stand is filled with miniature orchids. These plants have the same requirements as full-sized orchids. They need the proper amount of water, indirect sunlight, regulated temperature and a fairly high humidity level between 55 and 75 percent.
This is Phalaenopsis Sogo Yukidian ‘V3 White Dream’. Phalaenopsis, the moth orchid, is perhaps the best orchid for growing in the home and is also a favorite with greenhouse growers. Well-grown plants can flower often, sometimes with a few flowers throughout the year, though the main season is late winter into spring.
This is a Cattleya quadricolor orchid with its purple, white, lavender and yellow bell-shaped half-open flowers.
And this is a hybrid, Laeliocattleya Purple Cascade ‘Fragrant Beauty.’
There were also some other plants at the nursery. These are potted Philodendron Thai Sunrise – known for their long lime green leaves. They are all packaged and ready for transport.
Anthurium is an epiphytic species of flowering plant native to Colombia. It is grown in more temperate climates as a greenhouse or houseplant for its large, pendulous leaves that can be several feet long. This will be a nice addition to my greenhouse.
If you love orchids as much as I do, try to visit a nursery that specializes in these beautiful plants, or of you’re in the New York City area from the end of February through April, visit the New York Botanical Garden. Look out for more on orchids from the NYBG in an upcoming episode of “Martha Gardens” on Roku.
If you're in the Northeast this weekend, I hope you're staying warm and cooking up one of our Martha Stewart & Marley Spoon meal kits. Remember, there's no need to shop for specific ingredients - everything is delivered right to your door.
Yesterday was also very cold here at my Bedford, New York farm - temperatures were in the low 20s with wind chills in the single digits. For lunch, my housekeeper, Elvira Rojas, cooked one of the meals I selected from this week's menu - Chicken Pad Thai with Peppers, Peanuts & Lime. It was excellent and just the perfect size for four. Plus, just as promised on the recipe card, the entire dish was done in less than 40-minutes. Our delivery meal service features so many inspiring recipes and cooking ideas, and you can customize the menu and choose the recipes that best fit your busy lifestyle. To order your Martha Stewart & Marley Spoon meal kits, please go to the web site.
Enjoy these photos.
The first thing we do is take out all the ingredients from our Martha Stewart & Marley Spoon box and place them on the counter where everything is easy to see. All these ingredients are fresh and pre-portioned, so there is no waste. Each meal comes with a large recipe card, which lists the ingredients and each of the six steps plus large photos to help show each stage of the process.
Elvira heats a tablespoon of oil in a large skillet over high and drops in the chicken to cook through.
She stirs occasionally while it cooks for about four to five minutes.
Pad Thai is made with dried rice noodles that are cut thick and flat. They can be found in any Asian specialty store or Asian section of the grocery.
The noodles are cooked in a medium pot of salted boiling water for about six to eight minutes until al-dente.
She also chops the garlic and all the other vegetables.
Here is the chicken almost cooked – always make sure poultry is cooked through. To be sure, one can poke the chicken to see if the juices run clear. If they do, it’s done.
Once the chicken is cooked, Elvira transfers it to a separate bowl.
Next, the sauce is prepared. Elvira whisks together the fish sauce, sweet & sour sauce, and two tablespoons sugar.
Then she adds two tablespoons lime juice into the sauce.
In the same skillet, Elvira adds the peppers, shallots, and scallion whites. She cooks everything until they are tender and then removes them from the skillet and adds to the same bowl as the chicken.
Once the noodles are done, they are drained and rinsed under cold water and tossed with two teaspoons oil to prevent sticking.
Elvira adds the garlic, noodles and sauce to the skillet stirring and tossing often until the noodles start to absorb the sauce. This takes about two to four minutes.
Next, the noodles are pushed to one side and the eggs are added to the empty space.
Once the eggs are broken, cooked and stirred in with the noodles, Elvira adds the chicken and vegetables.
Then she adds the peanuts, scallion dark greens and seasons with salt and pepper to taste. It’s that easy.
After just a few minutes, our Chicken Pad Thai with Peppers, Peanuts & Lime looks great just like the photo. Serve with a lime wedges on the side and it’s ready – a delicious meal on a very cold winter day. Be sure to visit Martha Stewart & Marley Spoon today and sign up!
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