4 minute read
Martha’s Month
JUNE 2017
Gentle reminders, helpful tips, and important dates.
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SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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Cover garden paths between beds with salt hay Wash and groom cats Turkey Hill garden talk and tour to benefit Positive Directions ( positive directions.org)
Cardio and core Weight training
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Judge the Cooper Hewitt, Smithsonian Design Museum’s National High School Design Competition (cooperhewitt.org) Mow fields Plant melons Stock up on summer wines Godson Augustine BoothClibborn’s birthday Clean outdoor lighting fixtures Host friends for picnic
Weight training Yoga Cardio and core Weight training
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Pick strawberries for jam (see recipe, right) Schedule dog-grooming appointments Executive manager Dorian Arrich’s birthday
Fertilize greenhouse orchids FLAG DAY Plant second crop of beet and spinach seeds Niece Erica Scott’s birthday Weed rose gardens
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FATHER’S DAY
Go for a horseback ride Weight training Yoga
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Sharpen knives and scissors Plant bush and pole beans Plant sunflower seeds Cardio and core Weight training
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Harvest garlic scapes Weed vegetable beds Go for a horseback ride
Weight training Yoga Cardio and core Weight training
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Brunch with Alexis, Jude, and Truman Deadhead peonies Feed roses Harvest peas Pick raspberries Set out additional lettuce seedlings
Weight training Yoga Cardio and core Weight training
“We grow many different varieties of strawberry at the farm, and I love making jam with them. I’ve adapted my friend Christine Ferber’s recipe, from her book Mes Confitures— it’s delicious!” —Martha
STRAWBERRY JAM
In a glass bowl, stir together 3 pounds hulled ripe red strawberries, 5 cups granulated sugar, and the juice of 1 large lemon. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221°. Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months. For canning directions, go to marthastewart.com/canning.
Find us in the freezer aisle.
JUNE 2017
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LIFE’S A PICNIC
Three next-level spreads that you’ll be excited to assemble— and delighted to share.
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BACK IN BLOOM
After years of neglect, a New York garden designed by landscape architect Beatrix Farrand is reborn.
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THE TIME IS RIPE (TO BAKE WITH FRUIT)
Squeeze the goodness out of berries, peaches, and plums with our divine desserts.
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IN LIVING COLOR
Learn how a Toronto artist makes gorgeous natural inks from foraged materials.
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HEAVEN ON EARTH
The founders of Shed, a locavore restaurant and market in California, create an unforgettable meal at their sun-washed home and farm.
Perry Hoffman, the executive chef at Shed, tops a burrata appetizer with a drizzle of extravirgin olive oil pressed from local olives.
JUNE 2017
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FROM MARTHA
Garden-Fresh Pastas Our founder’s favorite seasonal recipes feature just-picked vegetables.
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GOOD THINGS
How to marbleize vases, DIY earrings that put the swing in summer, and three-ingredient hors-d’oeuvre ideas.
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GOOD LIVING
The Palette: Cherry + Sky Blue Energize any space with this crisp, high-contrast color pairing. 27
The Well-Kept Home Happy to Host: All the right stuff for a relaxed but refined outdoor party. 28 Garden Sitting Pretty: A greenthumb guide to planting in containers. 32
Beauty Face the warmer months with genius new sunblocks and your easiest makeup routine ever. 38
Tastemaker Talented & Gifted: Chic picks from gift-box curator Simone LeBlanc. 46
American Made The Fine Print: How a crafter turned her favorite hobby into a creative small business. 48
Health The Path to Good Posture: Basic habits for a more balanced, less tense body. 52 Pets Scratch and Sniffle: A threepronged approach to managing allergies to animals. 56 Ask Martha Orange wines 101, how to clean copper pots, and the best hardwood charcoal. 60
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EVERYDAY FOOD
Recipe Remix Better Burgers, Hotter Dogs: The perfect patty and three tasty twists, plus iconic dogs from across the country. 67
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What’s for Dinner? Cooking With Fire: Four unexpected recipes to grill and enjoy outside. 72 Healthy Appetite Power Pods: Delicious ways to make the most of nutrientpacked fresh peas. 74
On the Cover
Take a seat—and a bite out of summer—with this picnic. Cut cooked corn-on-the-cob into bite-size pieces, and top with chopped scallion, lemon zest, fresh herbs, salt, a pinch of red-pepper flakes, and a drizzle of olive oil. (For more ideas, see page 78.) Photograph by Kate Mathis. Styling by Tanya Graff. Verterra wooden forks and Baronnet baking basket, verterra.com.
DEPARTMENTS
Martha’s Month 1 Editor’s Letter 8 Out & About 10 The Workbook 110 Collecting 120
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