It’s always such a joy to see the animals at my farm thriving - they are all so beautiful, so curious, and so friendly.
If you follow my Instagram page @MarthaStewart48, you may have seen photos of my newest residents - 20-chicks that recently hatched in my Winter House kitchen. The peeps hatched in a special incubator from Brinsea, a leading manufacturer of egg incubators, hatchers and brooders for poultry, waterfowl and other birds. The chicken eggs are placed into the incubator the day they are laid. They are kept at the ideal temperature of 99.5 degrees Fahrenheit for 21-days until they hatch. It's exciting to see every chick emerge and grow.
Enjoy these photos.
Here is my Brinsea incubator in my kitchen. I incubate them here where they can be safe from other birds and closely monitored until they hatch. This Brinsea Ovation 56 Advance model includes a digital temperature and humidity display, automatic temperature controls and alarms, programmable automatic egg turning features, and an airflow system. The unit can hold up to 56-eggs depending on the egg size.
Once an egg comes up from the coop, we label it with the date it was placed in the machine, so we can gage approximately when it will hatch. There are several crucial conditions needed for proper embryo development in all birds. These factors include: proper temperature, controlled humidity, and sufficient air circulation.
While the eggs incubate, they are automatically turned once a day, 45-degrees each way, back and forth during the storage period. Insufficient turning can cause poor growth. The eggs are checked every morning and spritzed with water to keep them from “drying out”. Water is also added to the unit to provide proper humidity levels.
Once hatched and dry, the chicks are moved to this large bin under an essential heat lamp on another counter. These chicks hatched within hours of each other, which is nice, so they are not lonely.
This peep is very curious and very alert. It is already looking for food.
After a couple of days, there are more chicks – all up and about and playing and interacting with each other. They also peck at each other playfully.
Once they are fully active, the chicks are moved to a larger crate in my basement.
This yellow chick loves sitting on top of the stuffed toy. It is already practicing roosting skills – and look at its big feet.
It is always nice to see such a strong and energetic group of babies. Chicks grow quickly, so it won’t be long before they outgrow this enclosure.
Meanwhile, another peep has hatched, and here it is in the warm bin on my kitchen counter. Baby chicks need constant monitoring until they are at least a month old.
Within hours, it was standing and looking for food and water. We show each chick where their water and food are right away, so they know where to find it once they are able to walk around. The chicks are fed organic chick starter for the first six to eight weeks.
On average, about 10-chicks can consume approximately one-pound of chick starter feed per day. A good chick starter feed will contain protein for weight gain and muscle development, plus vitamins and minerals to keep them healthy and to build their immune systems.
The cheeks on these chicks are nothing short of adorable.
Soon, there were five chicks in the bin.
These chicks have all become fast friends.
By the end of last week, all 20-chicks were down in the basement cage. Here is Sanu changing the bedding, which is done several times a day as chicks can be quite messy.
The chicks are growing fast and starting to flap their wings.
This chick looked straight at the camera. Chickens have their own personalities – some are more active or more curious than others.
Sanu places fresh greens in the cage – they all come running to the fresh vegetables.
This chick starts picking at the stems first. All these chicks have clear eyes and are very alert – signs of good health.
Once a chick starts snacking, the rest soon follow – so curious and so eager.
These youngsters will remain in my house until they are big enough to socialize with the others down at the coop.
I am so happy with this group of babies – they are all strong good eaters, and will be a great addition to my flock.
And, back upstairs in the incubator – a group of goose eggs, which take between 28 and 32 days to hatch – I can’t wait.
Whenever I travel, I always try to fit in a little shopping.
During my recent trip to Florida for the 19th annual Food Network & Cooking Channel South Beach Wine & Food Festival, my friend, Lisbeth Barron, and I took some time to visit the Gardens GreenMarket - a Sunday market in Palm Beach Gardens where 140-vendors sell fresh fruits and vegetables, fragrant herbs, honey, homemade bread, donuts, pies, cheeses, handmade crafts, and much more. We also walked through some of the wonderful antique shops in West Palm Beach and Fort Lauderdale. We had so much fun touring the different galleries and shops and looking at all the vintage clothing, fine furniture, and other decorating pieces - I always take lots of photos of items that interest and inspire me.
Here are more images from my trip to Florida - enjoy.
This day started at DAFA, Decorative Arts & Fine Antiques, in Fort Lauderdale. Owned by Craig Mayor, DAFA is one of the largest antique shops in the area. http://dafainc.com/
DAFA offers a suite of impeccable showrooms featuring constantly changing collections of antiques, decorative objects, and original fine art.
Then it was on to Casa Gusto on Georgia Avenue in West Palm Beach. The space is filled with 17th and 18th-century furniture mixed with some mid-century pieces. https://www.getthegusto.com/
This is Charles Peed showing us a handmade flower art piece. He and his mother, Cris Briger, are the co-proprietors of Casa Gusto.
We saw this handsome chair covered in vintage fabric and this decorative hand-molded ceramic medallion.
We went into Paula Roemer Antiques on Dixie Highway – also in West Palm Beach, where we saw these fun chairs. Paula showcases many interesting vintage furnishings, antiques, and accessories. http://www.paularoemerantiques.com/
The chairs went with this table – all made out of bamboo.
We went to Classic Collections of Palm Beach on North County Road – a consignment shop owned by Sally Kimball. Sally showcases well-known designer women’s apparel, handbags, shoes and accessories that are brand new, or “momentarily worn.” https://classiccollectionsofpalmbeach.com/
Another stop was the Faena Bazaar in Miami Beach. The Faena Bazaar is housed in the old Atlantic Hotel and features four floors filled with galleries of curated goods. We spotted this whimsical elephant at the entryway. https://www.faena.com/
I also saw this painting of businesswoman, interior designer, and fashion icon, Iris Apfel.
On another day, we spent some time at an estate sale at a historic home in West Palm Beach. Judy, who is the sister of my friend, Lis Barron, is an antiques dealer and hosted the sale. There was a very long line to get inside.
The home was filled with antique pieces. Judy also owns Brass Scale Antiques on Dixie Highway in West Palm Beach. http://www.brass-scale-antiques.com
This is an early morning view from Lisbeth’s Palm Beach home overlooking the Intracoastal Waterway, a 3,000-mile inland waterway along the Atlantic and Gulf of Mexico coasts.
On the last day, we visited the Gardens GreenMarket on North Military Trail in Palm Beach Gardens. Colored Cauliflower is available in purple, orange, and green varieties. Although it may look different than the popular white cauliflower, the taste is just the same – mild, sweet and nutty. The orange and purple cauliflower are higher in antioxidants than regular white cauliflower.
And look – fresh goose eggs.
There were many buckets of cornichons. These delicious little pickles are great on an appetizer plate, chopped up in deviled eggs, and added to sandwiches.
We saw several mushroom varieties. These are maitake mushrooms. Maitake means “dancing mushroom” in Japanese. The mushroom grows wild in parts of Japan, China, and North America.
This is a rare mushroom called Pioppino – a popular food ingredient in both Asia and southern Europe. It is also known as black poplar mushroom because it is often found growing around poplar trees. The Pioppino develops a light brown colored cap sprouting from a thin white stem.
At this booth, arepas – ground maize dough or cooked flour served with various ingredients, such as cheese, meat, eggs, vegetables or fish.
These arepas are so delicious. These corn arepas were served with mozzarella cheese.
There was even a both with homemade dog treats – I bought a bag for my sweet doggies at home.
And this was a very interesting booth. Have you ever heard of Hungarian chimney cakes? Also known as Kürtőskalács, these are made from sweet, yeast dough that is cut into strips and then wrapped around a truncated cone-shaped baking spit.
Here are the chimney cakes on this portable cooker. See below for a fun video I took of the chimney cake-making process. It was a packed few days in Florida, but lots of fun.
If you’ve never been, I encourage you to attend SOBEWFF - with more than 100 signature events, tastings, parties, seminars, dinners, and classes, it is a wonderful way to enjoy food and to learn from some of the world’s best chefs.
I gathered many of the objects from my home for this exhibit – items I still use and love. I also worked closely with the Wolfsonian team to incorporate their beautiful collections and place them with their present-day counterparts. (Photo by WorldRedEye.com)
This article is a New York Times Magazine clipping from 1996 – perhaps some of you remember it. It is about my ideas for the “Kitchen of the Future.” I believed it would incorporate more sustainable and “smart” appliances. And guess what? 24-years later, today’s kitchen certainly does.
This case showed different forms. The food storage containers at the top were offered exclusively in my Martha Stewart Everyday line at Kmart. Manufactured by Anchor Hocking, the oven-to-refrigerator containers were available to the public for nearly a decade. The all-glass, rectangular vintage refrigerator containers are from Kubus, 1938 – also stackable and still quite usable. (Photo by WorldRedEye.com)
My cake stands were among the first pieces I thought of displaying. I offered reproduction pieces using the original vintage molds and sold them through my old Martha by Mail catalog in the mid-2000s. These are in my signature fresh green color. (Photo by WorldRedEye.com)
In this case – a look at the materials used for canteens. On top is a Thermoshaker, c. 1933, next to a more modern Metallic Canteen and Stemless Cup, 2016, from Corkcicle. Corkcicle focuses on creating stylish products that are reusable. These canteens are triple-insulated to keep the contents cool or hot. The bottom item is a pitcher and tray by Thermos in 1935, made from aluminum, steel, and enamel. (Photo by WorldRedEye.com)
Here are is another grouping of items I have long used in my homes, including Miele vacuums, and Kitchen Aid’s stand mixer. (Photo by WorldRedEye.com)
On the wall is this vintage clock I purchased in the early 1990s. Aside from the name “Stewart” on the piece, I thought it was a wonderful item, especially since I recorded many “Ask Martha” radio spots for terrestrial radio at that time, and my magazines were originally published by Time Warner.
There are many more items to see. The pop-up display runs through May 26th – I hope you have a chance to go to The Wolfsonian-FIU in Miami to see it. (Photo by WorldRedEye.com)
Here I am with Mitchell “Micky” Wolfson Jr. – businessman, collector, and the founder of the Wolfsonian Museum in Miami Beach, and Genoa–Nervi, Italy. He gave me a personal tour of the exhibit. (Photo by WorldRedEye.com)
Then it was time to go downstairs for a dinner I co-hosted with Chefs Michael White and Antonio Bachour. I’ve known Michael for many years. He is the head chef and owner of the Altamarea Group, which is composed of the restaurants Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. In 2011, Antonio was named one of the “top 10 pastry chefs in America.” He is also an author and just opened a flagship store in Coral Gables, Florida in February of 2019.
The dining room was set with flowers and vintage pieces from the museum. (Photo by WorldRedEye.com)
Here is a vintage toaster used as one of the centerpieces. Notice – it can only toast one piece of bread at a time. (Photo by WorldRedEye.com)
Here is a vintage tea set – the tea kettle, creamer and sugar bowl in stainless steel with Bakelite handles. (Photo by WorldRedEye.com)
This is a vintage Fanon Deluxe Wireless Intercom also with the original black Bakelite switch. (Photo by WorldRedEye.com)
Here is my seat, set with several utensils for the variety of courses we were having for dinner – the menu was amazing. (Photo by WorldRedEye.com)
This is a very nice photo of my longtime publicist, Susan Magrino, myself, and my friend, Lisbeth Barron. (Photo by WorldRedEye.com)
And here I am with Susan, and Bank of America business executives, Gene Schaefer, and Brian Mormile. (Photo by WorldRedEye.com)
I took this photo of Michael preparing the dishes from the freight elevator.
Michael stopped for a quick photo as he plated one of the courses. (Photo by WorldRedEye.com)
Wolfsonian Museum Director, Tim Rodgers, greeted all who attended and introduced Micky to say a few words. The photographer took this photo as I was taking a photo of Tim. (Photo by WorldRedEye.com)
Micky also welcomed the guests, thanked everyone for attending, and then gave me a wonderful introduction. (Photo by WorldRedEye.com)
I talked about how much I enjoy attending SOBEWFF. I’ve been a participant and a supporter of the Festival for many years and said I couldn’t believe this was its 19th anniversary. I also talked about my exhibit at the museum and how honored I was that Micky asked me to curate the collection. (Photo by WorldRedEye.com)
Our dinner started with Nova Scotia lobster served with burrata, basil, and eggplant al Funghetto. (Photo by WorldRedEye.com)
Then we had Rotolo in Bianca, which is rolled pasta, veal ragu, and ricotta. (Photo by WorldRedEye.com)
The next course was braised short rib with ricotta, gnocchi, black truffle, and red wine jus. (Photo by WorldRedEye.com)
And for dessert – gianduja mousse with hazelnut praline, passion fruit cremeux, and caramelized cocoa nib. (Photo by WorldRedEye.com)
Here’s another photo of my co-hosts for the evening event, Chef Antonio and Chef Michael. (Photo by WorldRedEye.com)
And here I am with Micky and Tim. I hope you get the chance to visit The Wolfsonian “Then + Now” exhibit. In my next blog – more from my fun trip to Florida. (Photo by WorldRedEye.com)
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