Editor’s Letter

EDITOR’S LETTER

IT’S GOURD SEASON

IT’S SAFE TO SAY that no one in my household is more excited about the arrival of October than my son, James. A wee 2 years old, he’s only experienced Halloween twice (first as a pumpkin, then as a lion cub), but two memories seem to have officially stamped “most awesome month” in his mind: our trip to pick apples and all things autumnal in the Hudson Valley (gourds!), and the day our neighbors put glittered pumpkins outside their door. He gushed about these otherworldly orbs every time we came home (and has been inquiring about their return since July).

I, on the other hand, thought I’d outgrown costumes and candy, but now find myself anticipating this month too, even thinking on his fireman costume— yes, in August. At work, I’m inspired by more grown-up ideas, like cool ways to decorate, cook seasonally and deliciously, and still enjoy the great outdoors. Nothing compares to stepping out into October’s golden light and, come Halloween, reveling in the possibility of seeing a grown man in a superhero costume—or perhaps a grown woman dressed up like one little fireman’s big Dalmatian.

LIVING IN MY LIFE

Here, just a handful of ideas from our pages that I’ll be enlisting this month.

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The pale palette of these gorgeous pumpkins is something I’ll enjoy all month long—especially with the decorating ideas that require no carving.

sets in, this story offers smart, stylish, and cost-saving ways to keep your home warm. Cozying up to this blanket isn’t a bad idea, either.

L.L.Bean washable

wool throw, in Gray Heather/ Cream, $89, llbean.com.

Elizabeth Graves

Editor in Chief

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I love a good Caesar, and our food editors’ secrets keep the recipe super-simple while ensuring its bright flavors, toasted crunch, and refreshing crispness.

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Washing your hands may still be one of the best ways to avoid catching a cold, but following up with this luxe balm, which contains sweet-almond oil, mandarin, and rosemary, is my new favorite way of fending off dry skin.

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Time to turn up the oven! Our feature offers great recipes for roasting up fall’s bounty. I’m a big fan of this tart.

ON OUR BOOKSHELF

Now here’s a book we can get behind: Celebrate Everything! (William Morrow), by Darcy Miller, is packed with fresh, fun ways to throw any fête, big or small. No stranger to us, Darcy is a founding editor of Martha Stewart Weddings and a bona fide party expert. She makes every get-together feel truly personal. If you’re looking for an escape, enter the whimsical world of John Derian Picture Book (Artisan). The 368-page visual glossary of prints—from botanical illustrations to reproductions of amusing quotes—showcases many of the images used on his découpaged pieces.

OCTOBER 2016

Out&About

Where to go, what to see, and how to upgrade your October.

WHY NOT? TASTE THE SEA

Dive into these fun coastal food festivals.

Dungeness Crab & Seafood Festival, October 7–9

The 15th anniversary of this Olympic Coast feast off ers thousands of pounds of fresh crab and a chowder cook-off .

Port Angeles, Washington; crab festival.org

Annual National Shrimp Festival, October 13–16

Spend a midautumn day full of Creole flavor on this food-andarts-packed boardwalk.

Gulf Shores, Alabama; myshrimp fest.com

U.S. Oyster Festival, October 15–16

Oysters are everywhere— from a shucking competition to a cooking contest.

St. Mary’s County, Maryland; usoyster fest.com

ON THE ROAD: NEW YORK CITY

We know where we’ll be the weekend of October 21: right at home in Martha Stewart’s headquarters, honoring the country’s top makers and entrepreneurs at our annual American Made Summit. You are invited to a reception Friday evening at the One World Observatory for cocktails and 360-degree views of the city. On Saturday and Sunday, join us and Martha in Chelsea’s gallery district, where you can “Shop the Makers” at our headquarters; listen to speakers including Jessica Alba, Zac Posen, and Sarah Michelle Gellar share their business-building tips; and toast this year’s American Made Award winners. Tickets for the summit start at $500. marthastewart.com/americanmade

Stay at the historic High Line Hotel, built in 1895 as a seminary, and enjoy an Intelligentsia latte and complimentary Shinola bicycle rides. thehighline hotel.com

View 101-year-old abstract artist Carmen Herrera’s first solo show at the Whitney Museum of American Art, then head to its restaurant, Untitled, for cocktails. whitney.org

Eat at MSL editors’ lunch fave Chop Shop; David Chang’s newest spot, Nishi; or Israeli café Dizengoff. chop-shop.co; nishi .momofuku.com; dizengoffhummus.com

IN OUR FEED

@pinchofyum

Elementary-schoolteacherturned-food-blogger Lindsay Ostrom knows how to capture a seriously delicious image. Case in point: her Instagram feed, which is full of gooey desserts, luscious-looking sauces, and local fare artfully arranged to achieve maximum droolworthiness. Check out her website (pinchofyum.com) for even more foodie inspiration.

Follow Us

@marthastewart

Party on a pedestal.

See the Winnetka round extension table and its dining companions at crateandbarrel.com.

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Dana Bowen

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FROM MARTHA

Teach and Inspire

One Potato, Two . . .

I grow more than a dozen organic varieties, many from Irish Eyes Garden Seeds (irisheyes gardenseeds.com). To harvest, I use a sturdy garden fork, and homemade wire-bottomed flats for sorting and drying. Instead of washing your freshly dug harvest, remove any soil or dust with a brush to make them last longer in storage.

Digging It

However you slice them, potatoes are delicious and easy to grow. Martha plants an assortment—from bakers to fingerlings, in colors that range from yellow to red to purple. Here, she shows how to grow this tasty tuber and shares her favorite recipes.

PORTRAIT BY JOHN KERNICK PHOTOGRAPHS BY BRYAN GARDNER

Potatoes

FROM MARTHA

For a special presentation, pour the ice-cold buttermilk over the warm potatoes at the table.

Red Thumb

I serve this simple half-cooked soup for lunch, or as a first course at dinner. The caramelized fennel and shallot and shredded kale enhance the steamed potatoes. Try to find organic buttermilk if you can.

never really got interested in growing potatoes I in my own garden until I had enough space to dedicate to this amazing vegetable. Potatoes do take up a lot of room and are only a “pretty” crop for a few weeks, while the green tops are flourishing. When these start to shrivel and fade, as the underground hidden“prizes” mature and ripen, the potato patch isn’t very attractive. Thus

I recommend planting them in the back or off to the side of your vegetable garden. I have grown them behind the cabbages and broccoli, and also obscured them behind the tomatoes. Last year we planted more than a dozen types, and have discovered so many varieties that are utterly delicious substitutes for classic ones like

‘Yukon Gold,’ ‘Red Bliss,’ and ‘Maine Kennebec.’

‘Bake King’ has thick white skin and floury white flesh, and is a fantastic baking potato. ‘Daisy Gold’ is now my favorite mashing potato, with its smooth yellow skin and dark-yellow flesh—puréed potatoes have never been better. For roasting, I love

‘Red Thumb,’ which has firm pink flesh and can be eaten whole. ‘Huckleberry Gold’ is purple on the outside and golden-yellow on the inside, and is a really delicious boiling variety for potato salad.

These recipes are beloved by my family and friends. The buttermilk soup couldn’t be easier— steam the potatoes, caramelize shallots and fennel, and pour ice-cold buttermilk over the top. The waffle chips are good for a fish fry or as the base for innumerable hors d’oeuvres. Spoon a bit of tuna or salmon tartare on a chip, or a dollop of guacamole—you will think you’ve gone to heaven. The baked-cod dish is amazing, and you can swap in bass, hake, or haddock.

And if you’d like to know even more about this amazing tuber, read Helen Hamlin’s Pine, Potatoes and People: The Story of Aroostook (Norton, 1948) and Charles Morrow Wilson’s Aroostook: Our Last Frontier (Stephen Daye Press, 1937). Both are historical books about the transformation of frontier land into productive potato farms, a change that has occurred in so many parts of the world, including Ireland, and most recently China, which now grows more potatoes than anywhere else in the world.

BUTTERMILK AND STEAMED-POTATO SOUP

Active Time: 30 min. Total Time: 40 min. Serves: 4

Make sure to keep the butter- milk very cold. Store it on ice until you’re ready to serve. 1 pound bite-size red potatoes (about 25), or larger red potatoes, halved 2 tablespoons extra-virgin olive oil ½ small head fennel (11 ounces), cut into a ½-inch dice (about 1 cup)

Kosher salt and freshly ground pepper 1 shallot, cut into thin rounds (about ⅓ cup) 2 cups well-shaken cold buttermilk

2 tablespoons packed finely shredded kale, for serving

Fresh dill sprigs, for serving

Flaky salt, such as Maldon, for serving

1. Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes. 2. Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook, stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cook until golden brown and caramelized, about 5 minutes more. 3. Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.

Russet

Potatoes

FROM MARTHA

Yukon Gold

WAFFLE CHIPS

Active/Total Time: 45 min., plus soaking Makes: 8 cups For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. 2 russet potatoes, scrubbed

Olive oil and kosher salt

1. Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes ⅛ inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight. 2. Fill a heavy-bottomed pot with 2 inches oil. Heat over mediumhigh until a deep-fry thermometer reads 340°. Meanwhile, drain potatoes; dry well with paper towels. 3. Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325° and 340°.) Drain on paper towels. While still warm, season with salt.

BAKED COD WITH TOMATOES AND POTATOES

Active Time: 40 min. Total Time: 1 hr. 40 min. Serves: 4 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed ⅓ cup extra-virgin olive oil 3 small tomatoes (5 ounces each), very thinly sliced 3 shallots, peeled and cut into very thin rounds (¾ cup) 2¼ teaspoons chopped fresh thyme leaves, plus 4 sprigs

Kosher salt and freshly ground pepper 4 skinless cod fillets (5 ounces each) 12 very thin lemon slices

1. Preheat oven to 425°. Using a mandoline, slice potatoes a scant ⅛ inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice. 2. Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.

Growing Potatoes

Plant seed potatoes in late spring, when the soil is warm. Harvest once the green stems have dried up and the leaves have turned brown.

Step 1

To ensure growth, cut seed potatoes so each piece has at least two eyes. Leave smallest ones whole.

Step 2

Dip all cut surfaces into ground fir bark (a natural fungicide); let dry a few days. If planted fresh, they can rot.

Step 3 Dig a furrow roughly 6 inches deep; place potatoes (eyes facing up) about 6 inches apart. Cover with 3 inches of soil. As they grow, backfill to top.

GOOD THINGS

Fresh Ideas to Elevate the Everyday

EASY ACCENT

BLACK MAGIC

This October, add some eerie elegance to your usual cobweb-and-spider porch display with a bewitching ebony wreath. Simply hot-glue faux flowers onto a dried grapevine wreath and then spray the whole thing with black paint. Goth has never looked so good.

PHOTOGRAPHS BY AARON DYER TEXT BY ELENI N. GAGE

THE DETAILS:

Dried grapevine wreath, in Large, $18, shop terrain.com. Ashland Kate Rose Spray and Open Rose Stem faux flowers, from $2 each; and Liquitex Professional spray paint, $12, michaels.com.

October

GOOD THINGS

PERSONALIZE IT

An Illuminating Idea

Create unique lighting fixtures by wrapping all-natural thread, twine, or yarn in your favorite hues around inexpensive shades or shade frames. Tie the first loop, and keep going until you’re ready to knot on the next colored thread. The process is time-consuming but straightforward (and, might we add, meditative). When you’re done, put the shade on a lamp or hang it as a pendant, and pop in a 60-or-less-watt bulb.

INSTANT UPGRADE

Nice Legs!

Want to add some industrial cool to your home? Floyd Detroit sells solid-steel, made-in-theUSA furniture legs (in four colors: red, yellow, black, and white) that can be clamped onto a surface to make a table or bench. Use a pane of glass, a piece of wood, or your imagination— this side table started out as a marble pastry board. You’ll feel handy without ever opening a tool kit.

Lampshade frames, from $10 each, lampshop.com. Cotton and linen yarns, from $16 a skein, purlsoho.com.

The Floyd Detroit Legs, $179 for a set of 4, floyddetroit.com.

Fox Run marble board, 16" by 20", $60, amazon.com.

SEASONAL FIX

Scorching summer sun can do a number on your lawn, even if you’ve been watering regularly. With the heat gone, now’s an ideal time to rejuvenate a tired yard. Top-dress any bare patches with compost, then sprinkle grass seed over them (use the same variety you have growing). Then water, water, water!

October

GOOD THINGS

DIY DÉCOR

Pirate Booty

If you want to take the kids out trick-or-treating without jilting the rest of the neighborhood, leave a candy bounty on your porch. Fill a chest to three inches from the top with pillows, then pile on the Rollos, chocolate coins, and other foilwrapped goodies. Top it off with plastic skulls and other spoils from the high seas.

Old cedar-style large trunk (similar to shown), $158, overstock.com. Readaeer life-size replica skull, $13, amazon.com. “Pearl” beaded neck laces, $8 for 12, orientaltrading.com.

MAKE & TAKE

For sharp cutout lines, freeze the cookies for 15 Candy Crush minutes before baking. These mischievous jack-o’-lanterns will light up a party. For the stained-glass effect, cut faces out of rolled-out chocolate cookie dough, bake until just set, remove from the oven, and fill the holes with ground-up butterscotch candies. Bake until the candies are melted, about 3 minutes more. (For the recipe, go to marthastewart.com/halloween-cookies.)

October

GOOD THINGS

FLORA AND FAUNA

Let Halloween go to their heads! Hotglue faux flowers or butterflies onto fascinators and one or two barrettes, and transform kids into sweet woodland creatures.

Fascinators, $10 each, mjtrim .com. Faux hydrangea stem, $9, michaels.com. Feather butterflies (similar to shown), $12 for 12, blissful silks.etsy.com.

DOGGIE DRAGON

You only have to sew one seam to turn your best friend into a fire breather (the haunches and Velcro strip that secure the outfit are hotglued on). For our template and how-to, go to martha stewart.com/ dragon.

Wool felt, 12" by 12", $16.50, and Velcro strips, ⅝" by 12", $2, purl soho.com.

HALLOWEEN STYLE

All Dressed Up The mask she can’t quite see through. The puffy jacket that hides the superhero outfit. The alien ears Fido shook off his head, then buried in the yard. Our easy-to-craft costumes solve these common problems so every fairy, wild animal, and mini dragon in the family can stay cozy and comfy.

SNOWY OWL

This costume is made from warm fleece and a simple sewing template (find it at marthastewart .com/cape). Add felt feathers, eyes, nose, and beak. Now whooo wants candy?

Fleece, $5 a yd., fabric.com. Feather trim, $11.50 a yd., moonlightfeather .com. Felt, 12" by 12", $16.50, purlsoho.com.

BABY SLOTH & MAMA TREE

Use our template (at marthastewart .com/sloth) to cut the felt, then glue the pieces together and pin them to Baby’s wrap and hat. Mom can wear brown and tuck leaves in her hair.

Boba baby wrap, $40, amazon .com. Gap Knot hat, $10 for 2, gap.com.

BLOOD-MOON PUNCH

For the ice moon, freeze a mixture of 4 cups orange juice and 4 cups water in a bowl that’s 8 inches in diameter. In a large punch bowl, gently stir together 8 cups Concordgrape juice, 4½ cups (3 cans) ginger soda, 3 cups (2 cans) seltzer, and ¼ cup fresh lime juice. To release the moon, dip the bottom of the frozen bowl in hot water until the ice starts to melt at the edges. Remove the bowl from the water and turn it onto a plate. Place the moon in the punch, flat-side up, and arrange candy bats on top ($16 for 4 lb., candywarehouse.com).

October

GOOD THINGS

Spike grown-up ghouls’ glasses with an ounce (or two) of vodka.

WEREWOLF PAWS

Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie (store-bought, or use our recipe at marthastewart.com/vanillamadeleines), leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a“furry” texture, then press 5 toasted almond slivers (“claws”) into the tip.

CELEBRATE

Bad Moon Rising

Darkness falls across the land; the midnight hour is close at hand. Set the scene for a thriller night with a ginger-grape punch topped with a giant floating orange moon (candy bats optional). And you know what comes out when there’s a full moon, don’t you? Yup: incredibly frightening (read: delicious and chocolaty) “werewolf paws.”

HOME IMPROVEMENT

Window Dressing

Customized curtains are one of the simplest, most affordable ways to transform a room. Start with basic cotton or linen drapes, since natural fibers absorb dyes best. (We used IKEA Ritva curtains; $34 a pair, ikea.com.) Then choose one of these techniques: Stamp them with circles made from the rim of a cup dipped in an ink pad (don’t be too precious about it; imperfections look organic). Add an elegant iron-on trim. Dip-dye for an ombré effect. Or edge with fabric pompoms (hoorah!).

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October

GOOD THINGS

2

3 4

1. STAMP THEM

Dip the rim of a glass in a fabric-safe ink pad and press on 3 or 4 slightly overlapping circles; then re-ink.

Versacolor pigment ink, in Paprika, $7.75, paperpresentation.com.

2. EMBELLISH THEM

Apply decorative stripes with iron-on adhesive tape.

Stitch Witchery Prym Dritz heavy-duty tape, $3, joann.com. Crochet trim (similar to shown), from $4 a yd., eastcoasttrimming.com.

3. TINT THEM

Prepare dye and fabric per package instructions. Dip bottom third of curtains into dye bath and air-dry.

Audrey Louise Reynolds natural dye, in Pink, $40, alrdyeing.com.

4. EDGE THEM

Use iron-on adhesive tape to line the inside edge of a curtain with pom-pom trim. Add plain trim to front to cover seam.

Pompom trim, ⅜ ", $2.50 a yd., mjtrim .com. Woven trim (similar to shown), from $12 a yd., eastcoasttrimming.com.