This time of year my grove of Japanese maple trees is aglow with autumn color - bright yellow, blazing orange, and bold crimson red.
Many of my Japanese maples are varieties of Acer palmatum - trees that have been cultivated in Japanese gardens for centuries. Over the last several years, I’ve planted many of these trees in one section of a shade garden not far from my chicken coops and hoop houses. They were planted in honor of my late sister, Laura Plimpton, who adored these trees. Japanese maples provide countless variations in size, leaf shape, and color, creating a landscape of beauty and texture that gets better and better every year.
Here are some photos.
Few trees are as beautiful as the Japanese maple. With more than a thousand varieties and cultivars including hybrids, the iconic Japanese maple tree is among the most versatile small trees for use in the landscape. Every year, all of us here at my farm wait for this woodland to burst with color.
Japanese maples are native to areas of Japan, Korea, China, and Russia. In Japan, the maple is called the “autumn welcoming tree” and is planted in the western portion of gardens – the direction from which fall arrives there.
The contrast between the bright reds, oranges, yellows, and greens in this grove are stunning.
But the brilliant fall colors aren’t a guarantee. The colors are a result of climate, weather, and environmental conditions. Here in the Northeast, fall weather usually arrives in September, with temperatures cooling off rapidly at night even when the days are still warm. These cool nighttime temperatures trigger the leaf-changing process. Unusually warm early fall weather may even prevent the leaves from turning red. This is because the color changes occur with gradually cooling temperatures – not cold snaps.
Leaf color best develops when nighttime temperatures remain above freezing but below 45-degrees Fahrenheit. A sudden cold snap could turn the leaves more plum-brown seemingly overnight, skipping the vibrantly orange and red stage altogether.
Red leafed cultivars are the most popular, followed by green shrubs with deeply dissected leaves.
I also have more rare varieties. These leaves are deeply divided, but each lobe is also dissected, giving them a lacy effect.
Japanese maples are divided into categories based on their distinct leaf structures. Among them is palmate, which is the classic maple-shaped leaves with bold lobes. Another is dissectum characterized by deeply cut, feathery foliage. Atropurpureum
contains some of the most recognizable Japanese maples that are upright with deeply lobed red leaves containing “five fingers.” There are also variegated varieties with multi-colored leaves. There are 17 different groups in all.
The leaves range from about an inch-and-a-half to four-inches long and wide with five, seven, or nine acutely pointed lobes.
Japanese maple forms also vary. They can be weeping, rounded, dwarf, mounding, upright, or cascading.
Japanese maples typically grow about one-foot per year for the first 50-years and can live to be more than a hundred.
Any heavy pruning should be done in late winter before leaf buds begin to open. Cut out scraggly interior twigs and branches, but leave the structural branches alone. Small, corrective cuts can be made any time of year. If I can, I like to prune and groom these Japanese maples myself.
Japanese maple trees are particularly suitable for borders and ornamental paths because their root systems are compact and not invasive. Through this woodland grove, they line both sides of the carriage road.
They can withstand very cold temperatures, but in summer, water deeply during dry spells and cut back on the amount of water in late summer to intensify the autumn color.
As young trees grow, their colors become even more vibrant. It’s exciting to see how they develop through the seasons – many have such interesting growth habits.
With the right conditions, the fall colors of the Japanese maple may last for several weeks. Unfortunately, as it gets colder, the colors begin to dull.
And look who else is walking around enjoying the autumn changes… one of my “blue boys.”
And where one goes, his friends will follow. These peacocks sometimes roam the areas outside their enclosure, observing all the activity around them, and searching for insects to eat.
These trees are hardy in USDA plant hardiness zones 5 through 8 and thrive in slightly acidic, well-draining soil.
If growing in containers in colder zones, allow the plants to go fully dormant outside and then bring them into an unheated garage or other sheltered, cool area. In warmer zones, place them in a shaded location where they can be protected from drying winds.
The best location is a sunny spot with afternoon shade. Red and variegated leaves need relief from hot afternoon sun in summer but need the light to attain full color.
Here is a view looking up at the foliage. I purposely planted my Japanese maples beneath larger trees. The varying heights and layers make the grove so much more interesting. I love this woodland and continue to add more and more gorgeous Japanese maples to this collection. How are the Japanese maples doing where you live? I hope you can stop and enjoy their magnificent color this weekend.
Here's some exciting news! I've launched some of my favorite dessert pastries and cookies with Crumbl!
From now until November 8th, you can find seven of my best-loved sweet treats right on the Crumbl menu - Chocolate Tart Cookie, Coconut Layer Cake, Classic Fudge Brownie, Mile-High Lemon Pie, New York Cheesecake, Pumpkin Sheet Cake, and my Chocolate Chip Cookie Thins. Every one was inspired by my first book, Entertaining, which I just re-released earlier this week. I helped develop these mouth watering desserts with Crumbl's menu team. Buy one or one of each - they're perfect for gifting or making any gathering a little more special.
Here are some photos, enjoy.
I am so excited to collaborate with Crumbl to launch a selection of my delicious dessert cakes and cookies. All this week, the North American bakery is offering a lineup of seven treats on their menu.
Every offering is inspired by my very first book, Entertaining, just re-released earlier this week. I hope you have a copy – it’s ready for purchase at bookstores and online right now.
Limited-edition boxes of my desserts are available for 6-pack orders through November 8th.
I had samples of each cake delivered to my farm, so I could share them with my hard-working crew.
Every one looked so delicious – it was hard to choose which to try.
This is my Classic Fudge Brownie finished with a glossy chocolate glaze and white chocolate drizzle.
The cake is so moist with just the right amount of sweet frosting.
Here is my rendition of New York-style Cheesecake, personal size. It has a graham cracker crust and is garnished with fresh strawberries.
Many love the crust to cream ratio – it’s just right.
This is a Chocolate Tart Cookie with a chocolate cookie crust filled with silky fudge and chocolate mousse. Every cake and cookie is made from scratch with fresh ingredients every day.
To finish it off, it is topped with whipped cream and dark chocolate curls.
Another offering on the menu is this Coconut Layer Cake – a tender white cake mixed with shredded coconut, layered with vanilla mousse, and finished with toasted coconut pieces for a delicate crunch.
Perfect for fall is this spiced Pumpkin Sheet Cake crowned with vanilla bean cream cheese frosting and a buttery brown sugar streusel.
It’s the perfect balance of savory and sweet.
For those who love lemony desserts, my Mile-High Lemon Pie – also inspired by Entertaining. It features a bright lemon filling in a golden shortbread crust, topped with lofty whipped cream and a slice of fresh lemon.
It’s fluffy, light, and deliciously tart with just a touch of sweetness.
And don’t forget my delicious chocolate chip cookie. These are Chocolate Chip Cookie Thins – delicately crisp cookies with caramelized edges, chewy centers, and semi-sweet chocolate chips.
It’s crispy outside and chewy inside – a favorite combination for chocolate chip cookie fanciers.
I often display cookies and pastries on cake stands. Just place them on the table or buffet and let guests choose what they want, or try every one.
My crew will love all of these. If you have a craving for something sweet, get one of my mouthwatering dessert pastries or cookies from Crumbl today! You’ll love every bite.
This time of year, when most of the garden flowers have already faded, one stands out in a variety of gorgeous colors and forms - the heirloom chrysanthemum.
Last week, I attended a very informative and inspiring Heirloom Chrysanthemum Workshop at Bear Creek Farm in Stanfordville, New York. Bear Creek Farm sells an array of flowers, tubers and seeds and hosts several interesting flower seminars through the year. At this gathering, I, along with a small group of other "mum" enthusiasts, learned all about what makes these chrysanthemum blooms so special. We heard about their history and their unique growing needs, the secrets of cultivating strong healthy plants, certain growing methods and helpful tips - all with hands-on instruction and detailed explanations.
Enjoy these photos.
Have you ever seen a mum so beautiful? Chrysanthemum ‘Seaton’s Je’Dore’ is deep pink to almost white in color depending on the growing temperatures. It was just one of the gorgeous blooms I saw at Bear Creek Farm last weekend.
And this is another stunning bloom, ‘Fleur de Lis.’ It’s often called the “Queen of Fall Flowers” with its vivid bright pink tones and delicately curved petals.
And look at its size. This and many of the heirloom mums here are bigger than one’s hand.
And this is one of several chrysanthemum tunnels. Greenhouse tunnels allow for extended growing seasons, provide controlled environments with specific temperature ranges and protection from wind and frost. These mums are ‘Savanna Charleton’ and ‘Fleur de Lis.’
Chrysanthemum ‘Savanna Charlton’ is big, elegant, light pink, and early-blooming. Growing these heirloom mums requires careful attention and care. They thrive in sunny locations with well-draining soil and space to develop their spreading roots and tall stems.
Chrysanthemum ‘Hagoromo’ has a large in-curved form. It is a vigorous grower with strong, straight stems.
Here are Chrysanthemum ‘Jefferson Park’ and Chrysanthemum ‘Hagoromo’ – both about thigh-high and so healthy. All the mums grown at Bear Creek are heirloom Chrysanthemums, meaning they are grown using traditional techniques passed down through generations.
This is Chrysanthemum ‘Wind Dancer’- a tall mum with butterscotch rust colored flowers in a starburst pattern.
Chrysanthemum ‘Seaton’s Coffee’ has many layered petals formed in a large and open bloom. Its center is dark maroon and stretches to lighter terracotta with slightly gold tips. These flowers can grow up to four and a half inches in diameter atop strong stems.
‘Showers’ describes exactly what is seen, a beautiful shower of white petals and a yellow center. Chrysanthemums are actually short-day plants that require longer periods of darkness to form blooms. They flower best when the days are shorter and the nights are longer.
This Chrysanthemum variety is called ‘River City’ which features salmon colored buds that open to upward-facing apricot flowers. When harvesting, pick individual stems when the blooms are one-half to two-thirds open.
And this is ‘Woolmans Century’ – a very light pale green to white mum with petals that are incurved and interlaced.
This chrysanthemum is an easy grower on strong stems.
And this is irregular curved bloom is Chrysanthemum ‘White Out.’ Water chrysanthemums carefully. Be sure to check for dryness first at about an inch deep. If it feels dry, water deeply and always direct water to the base, so it does not damage any leaves or flowers.
This white mum is ‘Primrose Mt. Shasta’ – crisp white to light yellow blooms.
‘Connie Mayhew’ is creamy to bold yellow in color with a dome shape.
In this tunnel, proprietor Debra Kaye grows ‘Connie Mayhew’ next to Je’Dore. Early in the season, before blooming, Debra recommends disbudding. Disbudding is a technique used primarily on mums to encourage the growth of a single, large flower per stem. By removing side buds, the plant focuses its energy on developing one big bloom.
‘Apricot Alexis’ is one of the heirloom mums I am growing at my farm along with ‘Fleur de Lis,’ ‘Jefferson Park,’ ‘Apricot Alexis,’ ‘River City,’ ‘Woodman’s Century,’ and ‘Luxor.’ I will definitely grow a lot more varieties next year.
This gorgeous variety is ‘Kokka Bunmi’ – a most captivating mum loved for its intricate layers of lavender and pink flowers with shades of purple on the reverse. It also has long, trailing petals.
The unique bloom forms, rich history, and long vase life are what set these stunning mums apart. Learn more on Debra’s web site and follow her on Instagram @bearcreekfresh.
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