Here at my Bedford, New York farm, whenever a member of my team returns from vacation, I always encourage them to share some of their photos.
Last month, my head gardener Ryan McCallister traveled to Europe to visit two major cities. His first stop was Amsterdam, the capital city of the Netherlands, where he walked along its canals, shopped its outdoor markets, and learned about the area's vibrant culture. He also spent time in and around Berlin, the capital of Germany - well known for its rich history, notable landmarks, and modern attractions.
Here are a few of his images, enjoy.
Amsterdam’s canals are part of the city’s history and charm. They are crucial for water management, trade, and transport. They divide the area into numerous islands connected by hundreds of bridges. In all, there are 165 canals.
Here’s Ryan at Amsterdam’s famous Flower Market, located on the Singel between Koningsplein and Muntplein. It is the world’s only floating Flower Market and was first established in 1862.
In addition to an impressive and vast selection of flowers and plants, there is also a wide variety of flower bulbs available at the market.
Look at the size of these amaryllis bulbs!
And there are so many different types from which to choose.
In this section – beautiful calla lilies for sale.
And of course, Ryan perused the large selection of peonies.
Over the years, the market has become a popular destination for garden enthusiasts and other travelers. In this section – fritillaria and crocus bulbs.
The flower market is also open throughout the year, offering visitors large and vibrant displays regardless of the season.
Hortus botanicus in Leiden is one of the oldest botanical gardens in the world and the oldest of the Netherlands. It was established in 1590.
This plant is Amorpholhallus atroviridis, also known as the voodoo lily. It is known for its dark emerald-black green foliage. The plant produces cream and pink flowers that bloom in spring and summer, reaching heights up to three feet. The flowers are composed of a spadix surrounded by a spathe, resembling a large, open umbrella.
This is Aeschynanthus tricolor, commonly known as the lipstick plant. It features striking tubular flowers that are bright red with yellowish tips resembling makeup. This plant is native to regions of Southeast Asia and flowers in clusters showing off its colors for several weeks.
This is the Friedenstein Palace or Schloss Friedenstein – an early Baroque palace in the city of Gotha in Germany. This palace was built in the mid-17th century around an open courtyard. The palace now houses several museums.
Inside, one can see its opulent stucco ceilings.
The main banquet hall had lavish ceiling sculptures framed with flowers.
In Weisbaden, cuckoo clocks are particularly popular for their unique charm and craftsmanship. In this shop, Ryan saw both vintage and newer handmade items.
In another shop, Ryan admired the wall of beer steins – traditional beer mugs made out of stoneware, pewter, porcelain or even silver, wood, or crystal.
Here is the Erfurt Cathedral, also known as St. Mary’s Cathedral, the largest and oldest church in the city of Erfurt.
Many of the streets were decorated for the holidays.
Here is the Berlin Palace, also called Stadtschloss or “City Palace.”
And nearby is the Berlin Cathedral. This Protestant church was built from 1894 to 1905 by order of Emperor William II.
In Berlin, Ryan couldn’t miss this Christmas pyramid all lit up for the holiday season.
And here is the famous Brandenburg Gate, one of Germany’s best-known landmarks. It was built from 1788 to 1791 on the site of a former city gate that marked the road from Berlin to Brandenburg. Since German reunification in 1990, it has been considered not only historic but also as a symbol of European unity and peace. Thanks for sharing your photos, Ryan.
Why not have a delicious steamed egg for breakfast?
So many of my readers and viewers ask me how to make the perfect steamed egg - when the white of the egg is firm, and the yolk is silky, creamy, and liquid gold. Steamed eggs, soft-boiled eggs, and hard-boiled eggs are all great with toast, or as an addition to salads, or even alone as a quick snack. My eggs are as fresh as can be - they come straight from my chicken coops every day. Eggs are also very nutritious. A large egg contains about six-grams of protein, plus other nutrients, including vitamin D and choline. And, best of all, making the perfect egg is so easy.
Here are some photos and my step-by-step method for steamed eggs, enjoy.
As many of you know, I’ve long enjoyed raising chickens. I began raising chickens many years ago, primarily for their delicious fresh eggs. And I use a lot of them. Aside from enjoying one or two myself on any given day, I share them with my daughter and grandchildren, I cook flavorful dishes such as frittatas for guests and my crew at the farm, and I use many eggs for various cooking shoots. Here is a bowl of fresh eggs on my kitchen counter. When hens lay eggs, they have a natural coating called the “bloom” that helps keep out bacteria. Washing eggs can drive some bacteria in through the pores of the shell, so I don’t wash them before cooking. I always just wipe them with a warm damp cloth to get rid of any dirt and place them in this giant bowl.
I have about 200-chickens down in my poultry yard. They’re all beautiful birds. I I’ve grown fond of caring for them, and learning about their many different breeds and varieties.
Here’s a hen sitting in her nesting box – I wonder if she’s sitting on an egg? In general, hens become mature enough to lay eggs around six months of age, though this varies slightly by breed. Healthy hens are able to lay an egg about once a day.
To steam the perfect egg, one needs a saucepan with a lid and a steamer.
These stainless steel expandable steamer baskets are easy to find.
Just fill the pot to the bottom of the steamer basket – about an inch-and-a-half.
Then place the saucepan on the stove and turn it on high to boil.
While waiting, select your eggs. I chose six large eggs. I do not refrigerate my eggs. Freshly laid eggs can be left at room temperature for at least a month.
The water is just about boiling. A covered pot boils faster than an uncovered one because the cooling presence of the room’s atmosphere is greatly diminished. And notice, the lid is askew on top of the pot – just so it doesn’t boil-over.
I’m using a large spoon to carefully move the eggs into the pot.
I keep a crock near my stove filled with tasting spoons – large spoons intended to lift out about a 1/2 tablespoon of liquid from a pan or pot for sampling. I also keep some tasting forks close at hand.
Place the eggs carefully into the steamer – six is enough for one layer of eggs in this pot. Try not to stack the eggs if possible.
Set the timer to four-and-a-half minutes.
Place the lid properly on the pot and wait.
Remove the eggs as soon as the timer goes off. Remember, these are large eggs, but depending on the size of the eggs and how one likes them, this time may need some adjusting.
To serve eggs in their shells, I use the edge of a serrated knife to cut off the top.
Look at that beautiful gold color – it’s perfect. Egg yolks range in color from pale yellow to deep orange. The color of an egg’s yolk depends upon the hen’s diet. The darker color of a yolk indicates the hen is fed foods high in carotenoids or antioxidants, which are natural pigments found in greens. My chickens are fed the best scraps including organic vegetables from my gardens.
Add a little salt and pepper and it’s ready to eat.
To serve out of the shell, hold the egg over a small bowl, tap around center with a knife, gently pull the shell apart, and then scoop out the egg with a small spoon.
Here’s another egg with its creamy egg yolk pouring out into the bowl – made to perfection. Minutes really make a difference, but after doing this a few times, one will find their perfectly cooked egg.
Here are the two eggs in the bowl. Again, I added just a little salt and pepper to taste.
Steamed eggs for breakfast – so easy to make and so flavorful and healthy too. Don’t you just want one now? Enjoy.
Here's a blog that was originally posted on March 03, 2021.
Another big time-consuming cleaning chore is checked off the "to do" list at my farm.
Yesterday, Carlos, Enma, and Elvira took on the task of cleaning all the precious glass objects stored on the shelves in my Winter House Brown Room - American cut glass, pressed glass, blown glass, vases, candlesticks, bowls, valuable crystals, in all different sizes, some some very old, and some new. Cleaning these items takes time and a lot of elbow grease to complete, but now these pieces are shimmering once again.
Here are some photos, enjoy.
Along one wall of my Brown Room, I have deep shelves filled with precious glass and crystal. Every so often it is a good idea to take stock in these pieces and clean them so they’re ready for the next special occasion or holiday.
All these pieces are quite delicate, so they need to be washed by hand and not in the dishwasher.
These vases have not been used in awhile. In fact, because of the pandemic, most of these pieces haven’t been used in more than a year. Many have developed a bit of dust and are due for this cleaning.
One can see the dust on this carafe – it’s no longer shiny, but dull.
Each piece is removed from the shelf carefully one by one.
For washing glass and crystal that is well-maintained, use a mild dish soap and a soft sponge. For pieces that have developed tannin and lime deposits, add some white vinegar.
To get into tight, narrow spaces, one may also need a variety of soft bottle brushes. To make them even softer, one can be wrapped with a small dishcloth before using.
Enma holds this bud vase securely in one hand as she gently rubs with the soapy sponge – never use scouring pads or abrasive cleansers.
Enma rinses with warm water. It’s important to always use just-warm water, not hot. And never rinse with cold water. Extreme temperatures can cause cracks or breakage.
And here’s a good thing to remember – whenever washing anything delicate in the sink, always line the bottom of the sink with a towel, just in case the object slips or accidentally hits the surface.
After rinsing, dry immediately with a clean, lint-free towel to prevent spotting.
While Enma washes, Carlos dries – it is a very efficient production line process. The rims and stems are naturally the weakest parts, so hold the pieces gently but securely and avoid lots of twisting.
For drying very tight areas, Elvira wraps a bamboo skewer with a piece of paper towel.
And then gently wipes the inside.
This allows one to get into all the crevices without scratching the glass.
Next, Carlos washes this heavy glass container.
As pieces are washed, place them on a dry towel next to the sink. Always save old hand towels – they’re great for these chores.
Once the shelves are emptied, they too must be cleaned. Here, Carlos dusts each shelf with a dry cloth.
Look closely and one can see the light layer of dust – these shelves were definitely due for a cleaning.
Guests always admire my open cabinet shelving. I designed these custom slat walls on the inside of my cabinets to secure the shelves – they can be adjusted to so many different levels.
Carlos dusts each shelf and cabinet completely.
And remember the dusty carafe – here it is, clean, shiny and bright.
I instructed the team to place all the glass objects on top of soft flannel sheets on my long dining table. The next task is to put everything back on the shelves – I will go through this vast collection and decide what will be returned to the shelves and what can go elsewhere. Care should always be taken when handling and stacking items – they should never touch each other.
These pieces look so beautiful. I am looking forward to when it’s safe for us to gather and entertain family and friends once again.
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