Now that the days are getting colder, and all the trees are dropping their leaves, my outdoor grounds crew is busy with fall cleanup.
To stay organized during seasonal transitions at my Bedford, New York farm, we follow a schedule of tasks from one year to the next. Over the last few weeks, we've been blowing leaves, covering air-conditioner pits and greenhouse vents, cleaning equipment, collecting door mats and hoses, planting bulbs, and so much more. It's a race to get it all done - cold, wet weather is on its way.
Enjoy these photos.
It is so beautiful this time of year when all the deciduous trees show their stunning autumn colors before dropping their leaves. Here at my farm, leaf blowing is now in full swing. This is one side of my great Pin Oak Allée. When we planted these trees, they were just a few feet tall – they have flourished over the years and continue to be a favorite stop on tours of my farm.
As colder weather approaches and sunlight decreases, the trees seal the spots where the leaves are attached – this process is what causes them to change color and fall to the ground. Rather than expend energy to protect these fragile organs, trees shed leaves to conserve resources for the next year.
Leaves can change their color from as early as mid-September all the way through early November. These trees line the carriage road to my London planetree and Cotinus Allée and then to the hayfields and woodlands beyond.
Here, Domi and Pasang are blowing leaves into one area. They’re using our trusted STIHL backpack blowers. We’ve been using STIHL’s blowers for years here at my farm. These blowers are powerful and fuel-efficient. The gasoline-powered engines provide enough rugged power to tackle heavy debris while delivering much lower emissions.
Leaf blowers are noisy, but they are the most effective for gathering the bulk of leaves into large piles.
This area looks so different once the leaves are removed.
Once the leaves are blown into a manageable pile, they directed to the opening of this vacuum tube connected to our dump truck. The leaves are then taken to the compost area, where they will decompose and get used again as mulch next year.
Here are my feathery bald cypress trees. This stand of bald cypress is across the long and winding pergola and near my Stewartia garden. These bald cypress trees are changing so beautifully. Although many conifers are evergreen, bald cypress trees are deciduous conifers that shed their needle-like leaves in the fall. Their autumn colors include tan, cinnamon, and fiery orange.
Oftentimes, the feathery brown foliage from the bald cypress trees is bagged and used as mulch – I always try to reuse and repurpose whenever possible.
Fall is such a gorgeous time of year. This is one of my allées. Lindens are planted here on both sides along the paddock fence from my corn crib to the chicken coops. Most of the leaves have fallen off the lindens.
The leaves of our potted saplings have also fallen.
The crew is also in a rush to complete other fall chores. Here’s Chhiring working on the air conditioner pits. I keep all my air conditioners in large pits, where they are well hidden behind each house. These air conditioner pits are covered with industrial strength plastic and plywood to protect them from the winter elements.
Then, we cover the entire length of the pit and plywood with a layer of burlap – it looks more finished and tidy.
Chhiring uses a staple gun to secure the burlap to the plastic and the plywood.
This air conditioner pit is now all set for the winter. Covering these pits also makes it easier to maintain. Any snow or debris that falls can be brushed to the side before accessing the units below.
The vents of the vegetable greenhouse are also covered. This greenhouse is equipped with several heavy-duty aluminum vent systems that automatically open and close when needed to allow hot air to escape while simultaneously allowing fresh air into the space. Before winter, both the inside and the outside of these units are covered to help insulate the structure.
All the tropical plants are safely stored in their designated hoop houses.
And bales of hay are stacked around the structures for added insulation. This is older hay my horses won’t eat, but they still come in very handy.
All the doormats are collected, cleaned and stored away until next year. For years, I’ve gotten my mats from Cape Cod Doormats in Hyannis, Massachusetts. These mats are extremely durable, attractive, and come in both standard and custom-fit sizes – plus, they’re American made.
And the “burlapping” has begun. This is when the crew wraps all the valuable outdoor urns with plastic and fabric to protect the vessels from the elements. For a few weeks, the back of the Polaris vehicles will carry rolls of burlap and twine as the crew completes the annual project.
Meanwhile, our annual bulb planting project continues. Have you planted all your spring-blooming bulbs yet? These bulbs are from Brent and Becky’s, a source I’ve used for many years.
This fall has been so beautiful here in Westchester, New York. The colors have been amazing – red and gold look so pretty against the bold green. This is the entrance to my Japanese Woodland Grove, named after my dear late sister, Laura. I hope you’re getting all your fall chores done. Here in the Northeast, we’re expecting some wintery wet weather today.
My chickens, Guinea fowl, peacocks and peahens are ready for the cold season.
Here at my Bedford, New York farm, I like to offer supplemental heat for my peafowl and chickens during the winter months. 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.
Here are some photos.
It is important to me that my chickens get the very best care. In return, they provide good companionship and the most delicious eggs. This is my chicken yard. It has four coops and is completely fenced in to keep the birds safe. Now that it is fall, it’s time to set up the heaters in the coops so they’re ready when the temperatures dip.
Chickens are actually very hardy, and covered in fluffy feathers, so the temperatures have to be very low to require such supplemental heat. Some chicken experts recommend a temperature around 40-degrees Fahrenheit as ideal for hens.
I started raising chickens many years ago, and vowed to always have my own coops where I could keep happy, healthy and beautiful birds. I am so proud of the flocks I have raised – they have always thrived here at the farm. They spend most of their days outside in the yard – always with clean, fresh water…
… and food. Twice a day, early morning and late afternoon, the birds are given cracked corn. They also eat plenty of vegetable and fruit matter.
Since all my chickens come here as baby chicks, they are very accustomed to the sounds made by the crew. In fact, these birds are filled with curiosity and friendliness and love to greet and follow visitors when they arrive.
Sweeter Heaters are safe, energy-efficient, and reliable heaters for chicken coops and other animal enclosures. I have enough heaters to install two in every coop.
Each unit hangs down from the rafters with chains. The Sweeter Heater comes with chains and “S” hooks, but spools of chain are also easy to get at the hardware store.
These chains are light and can be cut to fit any length needed.
Here are the chains suspended from the wooden supports. Each heater will be located just inside one of two doors to each chicken coop.
These heaters are not heavy – just a few pounds. And, because it swings, birds will be less apt to perch on it.
For my coops, I use the largest size Sweet Heater, which measures 11-inches by 40-inches. They also come in smaller sizes for smaller flocks. The unit is designed to be suspended, so the electrical cord is at the top and away from any birds.
Chickens prefer to roost on high levels – this Guinea hen and the chicken hens below are perched in front of the nesting boxes.
From this doorway, one can see the Sweeter Heater on the other side of the coop. The Sweeter Heater’s infrared rays are spread over the entire surface area of the unit’s panel and are evenly projected straight down, with no hot or cold spots in the pattern.
This coop is used for my Silkie Chickens. It is also now equipped with adequate Sweeter Heater units. The weather here at my Bedford, New York farm has been quite mild so far, but the nights are getting cooler, so I am glad our heaters are all in place to keep the birds warm.
In the Silkie coop, the heaters are positioned lower. The Sweeter Heater’s infrared radiant lens temperature doesn’t exceed 160 to 180 degrees Fahrenheit. The surface will be warm, but it won’t burn the animals or any of the bedding – it is very gentle.
There is another one standing by on this side, ready to use. These are also tilted to warm a greater surface area. The wires are carefully secured to the wall, so they are not in any way of the birds.
If you’re unfamiliar with Silkie chickens, they were originally bred in China. They are best known for their characteristically fluffy plumage said to feel silk- or satin-like to the touch. Underneath all that feathering, they also have black skin and bones and five toes instead of the typical four on each foot.
There are eight Silkie color varieties accepted by the American Poultry Association. They include black, blue, buff, gray, partridge, splash, and this crisp white.
This breed grows a bit slower than other chicken breeds. Silkies are adaptable and playful. And, they are naturally more calm than other chickens.
Because peafowl originated from southeast Asia, they are not as tolerant of the cold, so they require heated shelters in northern states. My peacocks and peahens share a large coop just outside my stable near the Silkies and the geese. Here is one perched inside the coop watching all the activity from above.
In the peafowl coop, the heaters are also secured closer to the ground where it will be coldest in winter.
While the temperatures are still pleasant during the day, these peafowl love to perch outside. Over the summer, I fenced the entire top of this yard, so they would be more safe from predators. I am so glad all my birds are doing so well at the farm. They’ll also be very warm and safe this winter with their Sweeter Heaters from My Pet Chicken.
Le Bernardin, the legendary Michelin three-star restaurant owned by my friend, Chef Eric Ripert, and his business partner, Maguy Le Coze, is 50 - what a milestone!
This week, I attended a wonderful dinner marking the special golden anniversary. The event was held at Le Bernardin's New York City location, where it has been since 1986. I fondly remember dining at the original Le Bernardin seafood restaurant after it opened in 1972 in Paris, France. And, 50-years later, it is still one of the finest dining establishments in the world. The celebratory dinner included six courses, highlighting some of Le Bernardin's most iconic dishes. We enjoyed yellowfin tuna, langoustine, halibut, monk fish, and of course two different desserts. It was an incredible party. Here's to another 50, Chef Eric and Maguy!
Enjoy these photos.
Few restaurants hold the distinction of being open 50-years. Le Bernardin has not only turned 50, but has remained one of the most celebrated restaurants in the world. Maguy Le Coze and her brother, Gilbert, first opened Le Bernardin in 1972, then relocated the restaurant near the Arc de Triomphe before moving to the United States and its present mid-town location in 1986.
Chef Eric, who has served as co-owner of Le Bernardin since Maguy’s brother, Gilbert, passed away in 1994, addressed all the guests and thanked everyone for attending the anniversary dinner in Le Bernardin’s Privé space.
The first course was thinly pounded yellowfin tuna with foie gras, chives, and extra-virgin olive oil.
Each course was also paired with a wine. The tuna was served with Bollinger Champagne, La Grande Année, 2014.
Our meal was served with the finest baked breads – not a crumb was left.
The second course was sautéed langoustine over fennel compote. Langoustines, also known as Norway lobsters, Dublin Bay prawns, scampi, and cigala, are essentially small lobsters averaging about eight inches long and fished from the bottom of the Atlantic Ocean and Mediterranean Sea.
As the langoustine was served, it was poured with a delectable sea urchin sauce table side – it was so delicious.
With this course, guests enjoyed Grüner Veltliner, Smaragd, Rotes Tor, Franz Hirtzberger, Wachau, Austria 2020. This white wine has a delicate tobacco spice flavor with juicy yellow apple fruit and hints of herbs and orange zest.
The next course was steamed halibut with a dollop of Osetra caviar. Osetra is one of three sturgeon species and Osetra caviar is known to be one of the finest caviars in the world.
This dish was then poured with a citrus marinière sauce.
And paired with Puligny Montrachet, Les Charmes, Chavy-Martin, Burgundy 2020.
The fourth course was a pan roasted monk fish served with a truffle sunchoke purée and baby vegetables. If you’re not familiar with sunchokes, it is a Jerusalem artichoke – a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable and has a distinct starchy taste.
The monk fish was finished with a bordelaise sauce – a classic French sauce named after the Bordeaux region of France. The sauce is generally made with dry red wine, bone marrow, butter, shallots, and sauce demi-glace.
This course was paired with Château Magdelaine, Saint-Émilion Grand Cru, Bordeaux, 2001 – a deep, dark, ruby-red, almost opaque wine.
And look at the first dessert – a warm Peruvian chocolate tart with a scoop of toffee ice cream at the base of three chocolate covered cookies.
And this is Le Bernardin’s “The Egg” – a milk chocolate pot de crème with caramel foam, maple syrup, and one grain of salt.
Magazine editor and television personality, Nilou Motamed, Becca PR founder Becca Parrish, and co-owner of Le Bernardin, Maguy Le Coze, stopped for this photo I took from across the table.
Here I am with Jay McInerney Jr. Jay is a novelist, screenwriter, editor, and columnist. Among his books is “Bright Lights, Big City.” He is also the wine critic for the magazine, Town & Country.
And here’s a photo of me and Maguy after our delicious meal.
Congratulations Maguy and Chef Eric. I am so happy for you, and for Le Bernardin! For those of you who haven’t yet been to Le Bernardin, the next time you’re in New York City, please consider a visit – you will love it!
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