We have many summer projects going on at my Bedford, New York farm - among them, moving my peafowl coop, so it can support new fencing above the enclosure to keep my birds safe from wild predators.
I have grown quite fond of peafowl and have my own ostentation that includes several peacocks and peahens that I hatched right here in a specially made incubator. My peafowl live in a spacious yard adjacent to my allée of lindens not far from my stable. They also have a sizable coop. Last week, my property manager, Doug, along with Pete and Fernando from my outdoor grounds crew, carefully moved the coop 25-feet toward the center of the pen. And they did it "the old fashioned way" - by using aluminum pipes to roll the structure forward.
Here are some photos and a short video from the move, enjoy.
Moving a heavy structure like this coop must be done correctly to prevent it from getting damaged.
The first step is to outline where the coop would go. Doug spray-painted the new footprint. This coop is rectangular in shape measuring 26-feet long by 10-feet wide.
We rented a Ryan sod cutter for the day. The Ryan Company has been designing and selling turf care equipment for more than 60-years. Their sod cutter was actually created after the business partnered with a commercial landscaper named Art Ryan. There are different types of sod cutters, but they all essentially cut grass at the roots so entire sections of sod can be removed to expose the bare ground underneath it. It cuts 12-inch widths of sod and can cut more than 100-feet per minute.
Pete starts cutting the sod from the outside first. Here is the new location after the sod cutter’s first pass.
Fernando follows by rolling up the strips behind Pete. Doing this makes it easier to see where the sod has already been cut.
Once all the sod is removed from the designated area, any stray pieces of grass are raked away and the area is prepared for the next phase of our project.
Meanwhile, the heavy stone step is also moved away from the coop along with any other smaller stone pavers.
For this project, the crew needs several aluminum pipes and long pieces of timber. All of these were already here at the farm. We save as much material as we can for projects like this.
The coop is already built on a proper foundation set on concrete blocks. Using a heavy duty hydraulic jack to hoist the coop up a little more, the crew carefully places the wood under the structure.
The wood is placed on the diagonal in the direction the coop will move.
Here is Pete using the jack again to position the pipes. Each side is done slowly, adding one piece at a time in order to keep the structure level as it is being done.
Here is the front of the coop with the pipes underneath and ready to go.
Here is a view from the back.
During this move, the peafowl are safe in another enclosure, but look who is curious about the entire process – my flock of geese. From their own pen, they walk closer to the fence to watch all the activity.
The next step is to position our trusted Hi-Lo in the adjacent paddock where there is room to maneuver it and pull the coop into place.
Giant straps and rope are used to secure the coop to the Hi-Lo.
Here is a view from a few feet away. Here, one can see how far the coop has to move.
Slowly the Hi-Lo pulls the coop. Here, the coop was rolled several feet. It is now over a section of its new footprint.
Here, it is moved a little more – almost there.
Here is a view from the back and the space it once occupied.
The Hi-Lo pulls it as close to its mark as possible. The last few inches will be finished by hand – slowly pushing the structure into position.
And here it is in its new home – perfectly in place.
Before the wood and aluminum rollers are removed, Fernando returns the gravel underneath the coop from the old location. When this coop was built, galvanized wire mesh was also used to line the entire top of the floor to prevent unwelcome critters from getting inside.
Here, Fernando levels the gravel under the coop.
Once all the gravel is moved, the jack is used to take out all the piping and timbers.
And the concrete blocks are adjusted perfectly into place once again.
The peafowl coop is now settled in its new spot. The stone step will be returned and protective wire will also be placed around the bottom sides of the coop. In a future blog, I will share photos of the new protective fencing that will cover the top of the enclosure to keep my peafowl residents safe from harm.
Here's a short clip showing the coop moving into place.
I am thrilled to open the doors to this 194-seat dining destination thoughtfully decorated much like my Bedford, New York farm. The menu features French-inspired cuisine along with some of my own favorite recipes - all with the freshest, locally sourced ingredients. Among them - Classic Niçoise Salad, Oysters Rockefeller, Whole Roast Herb Chicken served with my Smashed Baked Potato. And for dessert, my Upside-Down Lemon Meringue Pie. These are some of the same dishes I serve to family and friends when I entertain. And don't forget, at The Bedford by Martha Stewart, one can also enjoy my signature cocktails, such as my Martha-tini and my delicious Frozen Pomegranate Martha-rita. We've worked tirelessly to bring my farmhouse in Bedford, New York to life in Las Vegas! I know you'll love the food and your visit to The Bedford!
Here are some photos, enjoy.
We did it! All our hard work has paid off. Today is the opening day for my first-ever restaurant, The Bedford by Martha Stewart. I can’t wait to hear what you think!
Here is a peek inside The Bedford. Hanging copper pans in a variety of sizes from my MARTHA by Martha Stewart collection adorn the kitchen area.
Visit our website at Martha.com to order your copper pots today. These tri-ply, user-friendly pots and pans are must-haves for any kitchen.
This décor in The Bedford was inspired by my own 1925 farmhouse in New York. I display many of my crystal entertaining pieces on shelves in my Winter House Brown Room.
Similar prints were put up on the walls – also inspired by photos decorating the rooms in my home.
Our kitchen is large with top-quality all stainless steel appliances.
The windows in this area of the dining room look out to photos of my paddocks, boxwood, and my allée of majestic pin oaks.
Another restaurant cabinet shows the many cake stands and dishes inspired by my own personal everyday collections.
Over the last couple of weeks, our team has been working hard to get all the finishing touches done in time for opening day. Here, menus are taken out of the boxes and folded.
The wait staff gathers to review the computer programs for ordering and check out processes.
Final touches are also made at the bar, where signature cocktails such as my Martha-rita and my Martha-tini will be made.
Cocktail napkins feature the sycamore tree – the symbol of my Bedford farm.
Here’s our own EVP of Home, Kevin Sharkey, and our Culinary EVP, Thomas Joseph, who were both instrumental in the development of The Bedford by Martha Stewart.
Here I am with Chef Pierre Schaedelin and the talented team of chefs at The Bedford. Chef Pierre is the owner of PS Tailored Events. He and I have planned many menus together for my parties and gatherings at all my homes. He also helped to develop the delicious menu for The Bedford.
Here’s a wide view of the restaurant showing some of the outdoor space with the Bedford Gray furniture and beautiful lush green boxwood, climbing clematis, and ferns. Doesn’t this area remind you of my winding pergola at my farm?
Just before our launch party last night, the white marble dessert buffet table was set.
And look who surprised me and came to the opening – my dear friend, Snoop Dogg! He never disappoints!
I am so happy with how The Bedford turned out. I know you’ll love it too.
Maintaining a large farm of gardens, groves, hayfields, and woodlands is a time consuming job. Whenever I am home, I drive around the entire property daily to make sure everything is in good condition.
I especially love all the trees, and have planted thousands here at Bedford. Unfortunately, sometimes trees need to be cut down due to poor growth, damage, or disease. Recently, I instructed my outdoor grounds crew to remove a dead ash tree at the edge of my pinetum.
Here are some photos and a couple of videos showing our process, enjoy.
This is my pinetum – an arboretum of pine trees and other conifers. I first planted it almost 15-years ago in a field behind my large Equipment Barn and near my weeping willow grove. This collection has grown extremely well and I continue to add additional specimens every year.
The collection includes pine trees, but I have also included many spruces, firs, and other evergreens. I love all the different sizes and varieties.
However, just to the side of the weeping willow grove, at he edge of the pinetum, one can see a diseased and dead, or dying, tree – most of it is already bare of foliage.
Here is another picture. The tree was an eyesore – visible whenever one drove down the carriage road. It had to be removed. This particular tree is an ash tree – one of many 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. On this ash tree, in another part of the farm, one can see the bark beginning to peel away. Eventually this tree will also be cut down.
This is the lower part of the same tree – also quite damaged by the borer. These insects kill small trees within one to two years and large trees within three to four years once it is infested.
And here is an image showing 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.
I instructed my outdoor grounds crew to take down the ash tree last week. Pasang is our resident arborist. He is very strong and very skilled at taking down many of the smaller trees around the farm. Here he is in the bucket of our Hi-Lo preparing to climb into the tree.
Here, Pasang starts by removing the smaller branches first. It is quite a process – an arborist must work carefully to ensure the safety of everyone involved.
Pasang then moves onto slightly bigger limbs, taking them down one by one – and always securing himself to the tree with the proper safety equipment.
Each long section of tree is cut by chainsaw. The ash tree grows at a moderate rate of about a foot to two feet per year. At maturity, they tend to reach between 50 and 80 feet tall.
In this image, one can see most of the top is already cut down. As all the branches are cut, they are neatly placed in piles, so they are easy to remove later.
This day was quite warm. Here’s Pasang stopping for a moment before tackling the rest of the tree.
As soon as he is low enough, Pasang works from the safety of the bucket.
He is able to take off chunks of the trunk.
Here, Pasang stops for a quick photo. The tree is now low enough to cut down from the bottom.
And here is the stump. Ash is a hardwood, along with cherry, oak, walnut, and maple. Thanks Pasang and Chhiring for taking down the tree. See the two videos below.
My outdoor grounds crew foreman, Chhiring, watched from below and positioned the Hi-Lo wherever it was needed. He narrates this short video as Pasang starts to work on the tree. Pasang is using one of our trusted STIHL extended reach trimmers.
In this video, Pasang is in the middle of the tree and cutting off one of the larger sections.
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