One of the best times to visit the Northeast is during fall when one can enjoy the glorious colors of the season.
Cheryl DuLong, who helps me care for Skylands my home in Maine, loves the outdoors, and often sends me beautiful images taken during her walks. Not long ago, she photographed the colorful fall foliage along the carriage roads in Acadia National Park, around Jordan Pond and Northeast Creek, through Stone Barn Farm, and at the Asticou Azalea Garden. Cheryl is an avid photographer and nature lover.
Enjoy her photos.
One of my favorite places to stop whenever I am in Maine is the Asticou Azalea Garden in Northeast Harbor. Asticou Azalea Garden was created in 1956 by lifelong Maine resident, Charles Kenneth Savage, who was inspired by his love of native plants and his study of Japanese garden design. The Garden and its pond are open to the public from May to October each year. The fall colors are stunning.
Asticou features a wonderful selection of rhododendrons and azaleas, a sand garden, and a meandering collection of fine gravel pathways. Cheryl took this photo along the garden path.
This time of year, the Asticou Azalea Garden glows with blazing reds, yellows, and oranges.
Here is a closer look at one of the maple trees at Asticou. Autumn leaf color is a phenomenon that affects the green leaves of many deciduous trees and shrubs. During a few weeks in autumn, various fall shades can be seen throughout many landscapes.
There are many ancient stone ornaments at Asticou. Here is one of several lanterns tucked in among the plantings.
This photo was taken from the town dock looking at the beach – a very different sight compared to the same view in summer when there are many more boats and visitors.
This is Upper Hadlock Pond, located just north of Asticou Azalea Garden in Northeast Harbor. Ahead is the 974 foot Bald Peak rock.
This is Northeast Creek, a tidal estuary that extends to the southeast from the waters of Mount Desert Narrows and Thomas Cove. Look at the beautiful reflection in the still water.
Here’s another beautiful image of the fall trees reflected in the clear water – almost as smooth as a mirror.
Here is a view of Stone Barn Farm, a 128-acre property comprised of approximately 20 acres of open field, more than a 100-acres of mixed forest, and at least a mile of frontage on Northeast Creek. The farm was once privately owned by Harry and Cindy Owen who bought it in 1963. In 2001, the Owens conserved their property through a conservation easement with Maine Coast Heritage Trust, which then acquired the land in 2019 to open it as a preserve.
This is the Jordan Pond Bridge built in 1920. This carriage road bridge is 85 feet long, 19.5 feet tall, and may still have some of Beatrix Cadwalader Farrand’s plantings surrounding it. Beatrix was a landscape gardener and architect whose career included commissions to design more than 100 gardens for private residences, estates and country homes, public parks, botanic gardens, college campuses, and the White House.
Here is a fall view of Jordan Pond. Jordan Pond covers 187-acres with a maximum depth of 150-feet. The pond was formed by the Wisconsin Ice Sheet during the last glacial period. It serves as the water supply for the village of Seal Harbor.
Fall foliage seen through the woodland surrounding Jordan Pond – these views never get old. I hope you’ve had the chance to view some of nature’s autumn changes this season.
The Jordan Pond Bubbles are so prominent in the Acadia National Park landscape. The North Bubble on the left has the highest elevation at 872 feet. The South Bubble follows at 766 feet.
Also near Jordan Pond are these wild blueberry fields. I have wild blueberries that grow at Skylands – they’re some of the sweetest most delicious blueberries I have ever had.
Despite being 115 feet in length, this is a somewhat understated bridge located just west of the Jordan Pond House. This is the West Branch Bridge built in 1931. It is 115 feet in length and 22 feet in height. A single narrow six foot wide arch stands above the stream bed.
This view is from the bridge to Little Long Pond and the ocean in the distance.
From a different spot along the road, Cheryl captured this image of Little Long Pond, the Boat House, and then the ocean beyond.
And here is more fall foliage seen along the carriage road.
Cheryl captured this image of a tall pine tree on Sargeant Drive along Somes Sound. It lost the top of its main trunk in a past storm, but is still thriving. What are your favorite places to see the autumn colors? Share your comments with me below.
Yesterday, while I was busy with meetings, podcasts, and television appearances in New York City, my housekeeper, Enma Sandoval, prepared another great dish from our time-saving meal kit delivery service - Oven-Fried Beef Taquitos with Tomatillo Salsa & Jalapeños. We test as many recipes as possible here at my farm to ensure we're sharing the best ones with all of you. The taquitos were a huge success! Plus, just as promised on the recipe card, the entire dish was done in less than 40-minutes. Martha Stewart & Marley Spoon features so many inspiring recipes and cooking ideas, and you can customize the menu and choose the recipes that best fit your tastes. Please go to the website for more information on how you can subscribe today!
Enjoy these photos.
Here is the recipe card for our Oven Fried Beef Taquitos. Every Martha Stewart & Marley Spoon kit comes with this large recipe card complete with a photo of the finished dish on one side…
… And on the other, the complete how-to, step-by-step instructions and detailed photos to match. These photos help so much when preparing any meal – we make sure there are only six main steps for every dish. We work hard to develop every Martha Stewart & Marley Spoon meal kit recipe so it is time-saving, easy to make, and most of all delicious.
To start, Enma removes and discards the husks from the tomatillos, halves them, and then coarsely chops them into cube-sized pieces. Tomatillos, sometimes called Mexican husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They are more acidic and less sweet than regular tomatoes, and are perfect for making the salsa in this recipe.
Next, she coarsely chops the cilantro leaves and stems.
She also finely chops the onion.
This is called “mis en place” – a French culinary phrase meaning “putting in place” or “gather”. It refers to the setup required before cooking, and is often used in professional kitchens to mean organizing and arranging the ingredients.
Here, Enma thinly slices the jalapeños and then finely chops one tablespoon.
The next step is to start cooking the filling for the taquitos. Enma heats a tablespoon of oil in a large skillet over a medium-high flame and adds all but 1/4 cup of the chopped onions.
Once the onions are cooked and a little browned, she adds the beef and breaks it up into large pieces.
Enma then adds the pre-portioned taco seasoning. Everything is pre-portioned and added, so there is no rushing to the store to buy last minute ingredients. All one has to have on hand – salt, pepper, olive oil, eggs, and milk if needed.
The meat is cooked through until brown and then seasoned with salt and pepper to taste.
Meanwhile, Enma separates the tortillas on a baking sheet…
… And then spoons about three tablespoons of the beef and onions mixture onto one end of each tortilla.
Each one is topped with shredded cheddar-jack cheese – also pre-portioned and provided.
Here, Enma rolls each taquito tightly and places them seam side down on one oiled baking sheet ready for the oven.
Here, Enma shows how they look after they are rolled.
Each one is generously brushed with oil. On the baking sheet, they can be pretty close together – just don’t let them touch or they may stick together.
They’re placed into a pre-heated 425-degree Fahrenheit oven until they are all golden brown and crisp. The range is about 15-20 minutes because ovens vary so much, so keep an eye on them while they cook.
In a skillet, Enma heats up another tablespoon of oil and adds the chopped jalapeños and tomatillos, using a fork to mash the ingredients so they all reduce. Do this until everything is softened and lightly browned. She also adds a teaspoon each of salt and sugar and stirs in half of the cilantro.
17 minutes later, the taquitos look just perfect fresh out of the oven.
In a small bowl, Enma thins the sour cream with a teaspoon of water and mixes it with salt and pepper.
Finally, she tops the warm taquitos with the tomatilla salsa, sour cream, remaining onions, cilantro, and the sliced jalapeños – nothing is wasted.
Here is how they look next to the photo on the recipe card – perfect.
Enma left a couple taquitos for me to enjoy when I returned home, but all the rest were completely devoured. My hardworking crew loved every bite and wanted more. Every meal is made for two or four servings. I am sure we will choose this one again the next time it’s on the menu. If you haven’t yet tried it, please go to the website and learn how you can subscribe to this delicious service. Martha Stewart & Marley Spoon… it’s a good thing.
There's always something new to see during tours of my Bedford, New York farm.
Yesterday, I opened my gardens for a private autumn showing to a group of passionate horticulturists from the New York Hortus Club, a prestigious group of professional and semi-professional plants experts, which has been going strong for more than 60-years. This exclusive organization is made up of 35-members - many of whom are, or have been, employed in positions at public gardens, grand estates, and universities. The Hortus Club meets once a month - in winter, at the National Arts Club in Manhattan for horticultural lectures and discussions, and from April through October, at various outdoor public and private gardens. I was honored to welcome them to my Cantitoe Corners Farm.
Here are a few photos taken during the tour, enjoy.
Every now and then I agree to a handful of private guided walks to show visitors what is happening in my gardens at the time and to share how we care for all the many plantings. On this beautiful autumn day, the visiting group from the New York Hortus Club was able to see all a lot of the fall colors around my home, my new and developing living maze, the allées and groves, and my greenhouses.
Here, my head gardener Ryan McCallister welcomes everyone to the farm and walks them through my allée of lindens. I was in my Winter House kitchen making a delicious apple crisp.
The group was fascinated by the peafowl perched in their enclosure. During this time of year, the peacocks are without their long, lustrous tail feathers, but they will regrow their plumes longer and fuller by February when breeding season begins.
Among the first stops – my stable, to see the Friesians, my Fell pony, and the five Sicilian donkeys. Bond seems to enjoy meeting everyone who stops by his stall.
Next, Ryan walked the group past the extended azalea garden. Along both sides of the carriage road leading from my Summer House to the stable, we planted hundreds and hundreds of azaleas. They will look so stunning in spring.
The group saw my long tree peony border planted in a semi-shade of giant maples near my Summer House. These tall trees are showing off amazing fall color.
The garden behind my Summer House is always a favorite stop. Ryan pointed out the tall, old Ginkgo tree at the back – the focal point of this garden.
Next, everyone was led to the courtyard behind my Winter House, where the group stopped for refreshments. We have not yet had a hard frost, so most of my potted plants are still outdoors including these topiaries – Australian Brush Cherry trees, Eugenia myrtifolia, also now known as Syzygium paniculatum. I also have several sago palms displayed here.
Here, I addressed our guests and we all enjoyed refreshments and conversation – all about plants, or course.
On one side of my courtyard, we set up cups for warm coffee, butter and homemade jams for croissants.
… And glasses for homemade apple cider pressed by myself and my granddaughter, Jude, from apples grown right here at the farm.
Here’s the apple crisp fresh from the oven. I always like to make a homemade treat for those who visit my farm.
Moises served each guest a piece of warm apple crisp – some even came back for second helpings.
After our refreshments, I guided the group to my newest project here at Cantitoe Corners – my new living maze. I wanted to create a maze of interesting hedges, espaliers, and shrubs in the three-acre pasture across the carriage road from my Winter House terrace. I started with European beech, European hornbeams, boxwood, and a variety of espaliered apple trees. I designed the maze with different plantings to add texture and interest. All of these specimens will grow tall enough to prevent walkers from seeing the paths ahead. We’ve planted so many in just a couple of months – and the entire crew is having so much fun planning all the different turns.
I led the group past the grove of bald cypress, or Taxodium distichum – a deciduous conifer. Bald cypress is a large tree with gray-brown to red-brown bark. It is popular as an ornamental tree because of its light, feathery foliage. These trees have grown so much over the years – and look, they are now changing to their fall colors.
Across from the bald cypress is my long and winding clematis pergola. I explained to the group how all the boxwood shrubs started as small root cuttings which were nurtured in a garden bed here at the farm for three years before being transplanted. The boxwood continues to thrive along this border.
Nearby is my Stewartia garden – filled with perennials and of course, Japanese stewartia trees – lovely, slow-growing, woodland trees native to Japan, Korea, and the southeastern United States. And do you know why I love these trees so much? My name is Stewart, after all.
We walked to my soccer and party lawn where my grandson, Truman, loves to play when he is here. On one side are six weeping hornbeams, Carpinus betulus Pendula.
And just behind them is my new pavilion, where I have this long table made from yew trees cut down at my former home in East Hampton. The hanging plants are staghorn ferns, Platycerium – a genus of about 18 fern species in the polypod family, Polypodiaceae. Ferns in this genus are widely known as staghorn or elkhorn ferns due to their uniquely shaped fronds.
Guests admired the staddle stones at the end of the pool. Staddle stones were originally used in the 17th and 18th centuries as support bases for granaries, hayricks, and game larders. They typically looked like giant stone mushrooms, but mine are square – a more rare and unique version.
The group was guided past the Equipment Barn, these fall colored parrotias, toward my hoop house and vegetable greenhouse. Fall colors could be seen everywhere.
The group then walked down the Boxwood Allée, past the stable courtyard where they saw this grouping of potted cycads. Very soon, these will be tucked away in their greenhouses for the long winter ahead. Thanks for coming, New York Hortus Club – I hope you enjoyed your visit to my farm.
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