Showing posts with label longwood gardens. Show all posts
Showing posts with label longwood gardens. Show all posts

Thursday, March 22, 2012

Metro Hort hosts Boxwood Diva Andrea Filippone


Metro Hort hosts Boxwood Diva Andrea Filippone

New York’s professional horticulturists meet in the “off season” at the Central Park Armory, nestled onto the rim of the Park, just nosing the children’s attractions that hold court outside, behind the imposing, rather Gothic-looking building, somewhat like a movie set for Alice in Wonderland.
Indoors at the Armory, at the winter meetings, Metrohort members look forward to gardening camaraderie, networking and learning about our passion: plants and landscapes.

Recently, all roads led to F2 Environmental Design’s Andrea Filippone, the horticulture world’s leading expert on boxwoods, whose talk “Inside and Outside the Box” explored the world of boxwoods.
What Alice Waters is to homegrown food, Andrea Filippone is to box—that staple of virtually every designed garden.  

Filippone demonstrated her confident knowledge of all things box, provided a cautionary “heads up” on the rolling thunder of virus, pathogens and pruning that is increasingly afflicting these ubiquitous work-horses of the garden.  She was common-sense, country doctor in dispensing plant RX advice, and provided a hand-out that is a gold mine of ready information about box, listing: Cultivar, Hardiness, Exposure, Size, Best Features, Other Feature (such as Form and color), Pruning and Substitutes. 
This was a Very informative lecture from start to finish.

Filippone quickly earned the audience’s interest and respect. 
She was billed as a landscape designer who “brings together the finest elements of design with ecologically sound scientific practice… She grows boxwood using organic methods. In the past ten years, she has started a boxwood nursery of more than 50 cultivars and now spends most of her time defining structure and space in the outdoor environment. She uses no toxic chemical pesticides or synthetic high nitrogen fertilizers in dealing with pest and disease issues such as cylindrodladium pseodonaviculatum, aka Boxwood Blight. She is a Watson Fellow.”

I think she could be the queen of boxwoods.  Her oeuvre is an inspiring, over-the-top palette of all kinds of boxwoods that extend waayy beyond the usual English and Winter Gem.

Just in time, too.

The MetroHort professionals who attended the lecture were transfixed as Filiippon, informed us about the virulent fungus, boxwood blight, now ravishing the staple of virtually every garden: the boxwood border or defining wall of many a “garden room.”

As an aside -- and not mentioned at the lecture is a very interesting piece of garden history as it relates to boxwoods:  in conducting the interviews for my soon to be published book, “The Hamptons & Long Island Homegrown Cookbook” that explores the nexus of culinary and garden art – how master chefs are inspired by their homegrown farmers and fishermen – I learned that the owner/steward (13th generation to do so) of Shelter Island’s Sylvester Manor, Bennett Konesni family brought boxwood to these shores. Here is the excerpt from the book:  farmer and executive director Bennett Konesni’s ancestors owned the entire Island – which for centuries was virtually dedicated to farming and that early on, Bennett’s family not only brought many heirloom vegetables, especially tomatoes and potatoes to America, he claims the family also introduced the now ubiquitous boxwood to the American shores, for which landscapers and gardeners from Long Island to Charleston to San Francisco pay homage to the family! Then as now, the secret of the family’s longstanding garden success is the soil.”

To pre-order my book "The Hamptons & Long Island Homegrown Cookbook" at B&N, Amazon:
or




Just like Sylvester Manor’s farmers, Filippone too stressed the importance of planting in good soil.
If boxwood is planted in clay soil, the box is under stress and can turn orange in color. 
Discoloration is due to lack of nutrients. She advises to do a soil sample -- both a textural and chemical test.




Also a problem for boxwood is common pests. 
English boxwood is very susceptible to fungus, in particular the defoliating leaf minor, which can cause a blistering, at the end of leaf effect, peeling the leaf apart.  

In images on the screen (she also brought along healthy plant samples), she pointed out the larvae feeding inside the leaves. “They lay their eggs in spring, stay through the seasons and then emerge out of the back of leaf” she said to much “nervous” laughter as the hort pros wistfully recognized this look.




How to deal with this and the fungus that causes the cupping effect:
            * Don’t plant with too much density or too tightly planted –
               English boxwood need air circulation
* No wet feet.
            * Plant other box cultivars.  “Don’t plant only English
               boxwoods!”
* Use organic solutions – spray with insecticidal soap

She recommends that this year – due to extraordinary warm weather because of climate change – to check earlier than normal in April to see if flies are present, swarming the box – in order to confirm leaf minor.  If so, spray so they can’t lay more eggs and then cut the branch off and burn it.

Filippone also humorously – but emphatically - pointed out the importance of curbing dogs!  “The heat of the urine turns the box brown even after just one time. It can ruin the box plant,” she claimed. 

Three or four diseases hit boxwoods don’t get but she explained English boxwood phytophthora (plant damaging water molds) and suggests examining roots – if black, replace the box plant.  

Macrophoma is a fungus that makes leaves drop and look black on the inside of foliage due to dense planting, too much rain or high humidity. 
Solution:
* Prune as much as possible  (The boxwood queen is funny, too.  Maintenance?  “I prune when I get to it,” she says.
*  Watch invest in drainage and irrigation
*  Plant different varieties








In general, she also admonished gardeners not to brush snow off boxwoods (not that we had any to worry about this year!) 
If you think you’re helping the box by brushing off the snow – you are not. The problem won’t manifest itself or be seen until summer.  You can break the internal plumbing. She explained historical gardens in particular, have this experience. 
Brushing or removing the snow can break the stem – and the break allows a door for the fungus to set up house, creating a canker. (What do fungi know of decorating?!)
 
Solution:
To remedy the problem once it has occurred, and after all threat of a snowstorm, cut past the canker.  She says the plant will eventually grow back.
Let the snow melt – the plant will slowly upright itself and come back, according to Filippone.  Note: during a discussion after the Wave Hill lecture last night with the fabulous & dreamy Thomas L. Woltz, Nelson Byrd Woltz – a post coming soon about his work! – there was talk that may have understated the case for brushing snow off the boxwoods.  All the hort pros agreed that if the snow is too wet and heavy, it will break the stems.  Consensus seemed to be to allow nature to orchestrate her snow dance for a dusting or light snow…

With regard to boxwood blight, Filippone advised: “Don’t panic.”  Rather she suggested employing all the solutions noted above to prevent from the blight from spreading.  Further, the blight won’t affect other plants.  Whew!

However, the black spot and defoliation can wreak havoc on the box within a week.  

The blight is vascular –  and has already devastated plants rapidly in Australia and the UK.   It was discovered in October of 2011 in Oregon, Connecticut, North Carolina, and Virginia.
No one is sure of its origins.
Experts believe it’s traveling with or through water – even if the rain causes leaves to touch its neighboring box it will help spread the fungus. It’s a sticky substance that can cling to clippers and clothes, so she recommends sanitizing. 
Also:
*Fungicides are unsuccessful
*Don’t fertilize boxwoods
*Drip irrigation is a solution, especially when used in the nurseries where plants are packed especially tight

Filippone went on to amplify the great variety of boxwood – this was the biggest take away – to learn the astonishing variety of available boxwood to gardeners.  There is a color and shape and sculpture to add variety and excitement to garden designs. And think winter wardrobe too:  

She and her team collected boxwood in Macedonia, partnering with Longwood Gardens.  Their goal was to recreate the Edgar Anderson hort exploration in 1934.  Filippone’s team brought 33 cuttings for cultivation Macedonia is a rich area for a variety of box, she explained, thanks to lots of temperate variance and micro climates there.
She showed tall ones and forests of boxwood and weeping ones!
She will monitor her boxwood cultivar brood for six to seven years.  Her goal is to see what the varieties can do in terms of color, year-round interest, and if they acclimate best for windy or cold sites.  Stay tuned for market updates!  

She has over 50 cultivars at her nursery in the Garden State. (www.ajfdesign.com or www.f2environmentaldesign.com)
She uses lots of ‘Justin Brouwers’ buxus sinica var.insularis  (planted 18” apart) and Green Mountain, ‘Morris Dwarf’ buxus microphylla var. Japonica.
She is 100% organic and uses drip irrigation.

Andrea invited all to visit her bucolic, glamorous Garden State nursery and home at any time.  I, for one, will be motoring to this garden-growing oasis soon.  (Of course, please your manners and do call ahead to the Boxwood Queen and hostess….)

Cheers!



Sunday, December 18, 2011

Gingerbread Fantasies Sparkle the Holidays & Botanic Gardens

There is surely no better marriage than that of the garden’s plant parts and the kitchen baker than gingerbread -- with the enduring love interest swirled up by the pixie dust of unbridled culinary imagination. 

Take the spicy ingredients that come from roots, tree bark, flowers and seeds, mix in sweet sugar and molasses, along with some other things to stir the senses and cook up a holiday tradition that takes on shape-shifting forms and designs to dazzle all those sugar plum fairies – and confection dreams in all of us.

It’s no wonder that garden centers and botanical gardens turn to a gingerbread theme for sweet and magical inspiration during the holidays.

Botanical Gardens

Longwood Gardens
Sponsored and produced by Sickles Market recently-launched garden and food tours, a trip to Longwood Gardens revealed an elegant gingerbread-inspired theme. 

According to our favorite garden guide, John Bertram, Longwood boasts 30,000 "Construction Grade" gingerbread ornaments; 10,000 gingerbread cookies, made by local baker Liz Marden, www.lizmarden.com

John also explained the food has a long tradition at Longwood, starting with the DuPont family. (Did you know DuPont is French for "of the bridge?"  That is a perfect metaphor for Longwood Gardens too, as it "bridges" the worlds of edible gardens, display gardens and entertaining.
And January 1st remains "Calling Day"  - a heritage that honors the family women who bake the gingerbread for the community and the men who call on the neighbors to share the holiday home-baked treats.

“This year Christmas at Longwood is sweeter than ever as the gardens are transformed into a gingerbread fantasyland featuring fanciful and imaginative displays.


Longwood landmarks recreated in gingerbread stand beneath towering trees adorned with gingerbread ornaments and the candy-laden Music Room overflows with sweet and colorful holiday cheer that look like crayola-colored ornaments in the jars stacked on candy store shelves behind,” according to Longwood.    

The conservatory and original Du Pont homestead are lovingly rendered in a gingerbread house that will leave viewers breathless with their heart stopping architecture and spun sugar and “Cookie Construction!


Gingerbread wreaths hang with sweet dignity and gingerbread cookies drip from almost every tree and floral display at Longwood Gardens. 










Docents are on hand with spicy samples to describe and delight visitors about gingerbread’s starring role.   






Kirsty Dougherty, Director of Tours and Training, and Natale Siclare, Sickles Market, sprinkled a bit of their own pixie dust on the second luxury trip to Longwood in as many months.  And could a man whose name means Christmas (Natale) not be the ideal holiday garden tour guide?! He located everything from unique garden plants to secret doors!
Red Twigged Dogwood allee fronting the English Yew


Our favorite expert Longwood Garden Tour Guide, John Bertram, who volunteered just for us. How much do you love that bald cypress  mulch - and John! His garden tales & historical references make the Garden ever more exciting & interesting.




Along with Bob and Tori Sickles, and a chorus of Sickles elves, er staff, the trip was masterfully managed with just the right elixir to set the fa, la, la merry tone for holiday garden and food cheer. 

Who better than Sickles’ expert cheesemonger, Cheri Scolari to lead the fun wine and cheese tasting on the trip home.  After a delightful day strolling Longwood’s gingerbread-laden holiday horticultural displays,  travel guests were snugly ensconced on the bus, and were soon astonished to receive a box of treats, courtesy of Sickles’ food elves.  Oohs and ahhs soon led to mmmmm. 
Cheri guided eager guests to discover  a variety of three cheeses, and a choice of two wines. 


For the Holiday wine and cheese tasting led by Cheri, the gifted treats included:
            The Garden State’s Cherry Grove Buttercup Brie, soft ripened cow's milk
            Zamorano, aged raw sheep's milk, Spain (like Manchengo but better)
            Parmigiano Reggiano – aged raw cow's milk, Italy (Aged two years, from grass fed cows in the DOC = District Controlled Cheese, as authorized by the Italian governement.)

Accompanied by Marcona almonds and dried figs (be still my heart!)
            Pasticceri Filippi panettone artisanal handcrafted and wrapped in Vincenza, Italy.  Full story here by Cheri on Sickles’ blog: http://bit.ly/rpX2op

A show of hands voted the Reggiano the favorite. My hands-down winning taste favorite
is the Lawrenceville, NJ grass-fed happy cow-in-the-pasture petite, creamy, buttery brie.  This was especially good with chardonnay or a Fume Blanc, according to Cheri.  She is a treasure trove of knowledge about wine and cheese pairings and food stories and legends and recipes. Don't miss her blogs or her feature piece in www.currentsNJ.com -- "Wine and Cheese: A Marriage Made in Heaven."
And she is just someone you want to have to dinner to enjoy her food bliss!


Sickles' Natale Siclare & Maria Steinberg
My garden design client and muse, Maria Steinberg, took home the raffle winning Sickles confection, Gingerbread house, re-gifted by Lucy Matchett, our garden friend!  

And the good will didn’t stop there.








I received this gorgeous paperwhite composition designed by Natale, that “clever clogs” as Kirsty says.  And now the fragrance is in full, sweet throttle. I love paperwhites. 
I know there are those who find the smell too heady. But not me. It just spells Christmas in a stately, in-your-senses kind of way.
Sickles Paperwhites floral design & look at the glamorous gift bag!

And then, just when it couldn’t get any better, I received an email from Maria, saying she was going to Sickles to get all the tasting treats and would I want her to pick me up some?
You bet, I reply. 
On the following Saturday, Maria gives me the full foodie treat “treatment” (hmm, maybe that’s the genesis of that word!).  In any event, I was the lucky, lucky, happy recipient of the wine and cheese tasting – times two!  Every cheese and the hand bow-tied panettone is superlative.



New York Botanical Garden (www.nybg.org) visitors should make a second stop after the Holiday Train show to indulge in the Gingerbread Adventures found a short walk away in the Everett Children’s Garden. Families shouldn’t miss the display of gingerbread houses.
This reporter launched the gingerbread house holiday program while working at NYBG – beginning with the Soutine Bakery from the upper west side in Manhattan – and am thrilled to see the special gingerbread display has taken on a tradition all its own.
According to NYBG: “Some of New York’s best and most imaginative bakers prepare an exhibit of whimsical, one-of-a-kind gingerbread creations sure to capture the imaginations of children and adults alike, while evoking all the wonder of the winter holiday season. 

The bakers who are creating themed “Gingerbread Fantasy Houses” this year are: Lauri DiTunno, Cake Alchemy, Manhattan www.cakealchemy.com/

Irina Brandler, Sugar and Spice Bake Shop, the Bronx www.sugarandspiceonline.com/
 Kaye and Liv Hansen, Riviera Bakehouse, Ardsley, NY www.thewhimsicalbakehouse.com/
and Kate Sullivan, Cake Power, Manhattan www.cakepower.com/


Other botanical gardens featuring gingerbread holiday houses and displays include Cleveland Botanic Garden (www.cbgarden.org), Boerner Botanical Gardens in Wisconsin and Huntsville Botanic Gardens (www.hsvbg.org)
The United States Botanic Garden http://www.usbg.gov/  and the garden even provides gingerbread house templates online: http://www.usbg.gov/whats-happening/exhibits/upload/Green-Roof-Gingerbread-House.pdf

Look for gingerbread displays in local hotels and restaurants too.

Who better to get a classic gingerbread recipe from than the award-winning, best-selling cookbook author Claudia Fleming?  The following gingerbread recipe will be featured in this my soon to be published “Hamptons & Long Island Homegrown Cookbook.”

Recipes

North Fork Table and Inn, Claudia Fleming, Pastry Chef: (http://www.northforktableandinn.com/)


North Fork Table and Inn GINGERBREAD


STOUT BEER                   1 CUP                       
MOLLASSES                    1 CUP                       
BAKING SODA                ½ TBLS           
WHOLE EGGS 3 EA
WHITE GRAN SUGAR ½ CUP
DARK BROWN SUGAR ½ CUP
VEGETABLE OIL ¾ CUP
FRESH GRATED GINGER 2 ½ TBLS
AP FLOUR 2 CUPS
BAKING POWDER ½ TBLS
GROUND GINGER 2 TBLS
CINNAMON ¾ TSP
CLOVES 1/4TSP
NUTMEG ¼ TSP
CARDOMON 1/8 TSP

  1.  SET OVEN TO  350 DEGREES. COMBINE BEER AND MOLLASSES IN SAUCEPAN, BRING TO BOIL. ADD BAKING SODA. (USE A LARGE POT, IT WILL FOAM UP) ALLOW TO COME TO ROOM TEMPERATURE
  2. IN A LARGE BOWL, COMBINE FLOUR AND SPICES.
  3. WHISK TOGETHER SUGAR AND EGGS, ADD OIL, WHISK WELL. ADD BEER/MOLLASSES MIXTURE, WHISK WELL.
  4. ADD LIQUID TO DRY SLOWLY, MIXING WELL. MIX IN FRESH GINGER.
  5. BUTTER (WELL) AND FLOUR A BUNDT PAN. POUR MIXTURE INTO PREPARED PAN BAKE APPROX 45 MIN – 1HR. UNTIL CAKE SPRINGS BACK TO THE TOUCH.

BAKE AT 350 DEGREES


And from the “all things food and garden gurus at Sickles, is the following gingerbread recipe:

Sickles Market Gingerbread Cookies

3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing

1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioner’s sugar (powdered sugar)
Method
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Makes 16 5-inch long cookies.

Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)

If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.



Wednesday, November 23, 2011

Sickles Market Launches Bespoke Garden & Food Tours: First Foray to Longwood Gardens

When you think about it, it’s more than serendipity that the launch of the Garden State’s
family-owned and managed Sickles Market’s new garden and food travel tour initiative was to travel to a first-class American garden family destination: Longwood Gardens.
In fact award-winning Sickles was recently named The Garden State's Family Business of the Year:  

The inaugural journey to what once was the du Pont family’s extraordinary display gardens and is now a world-class botanic garden and horticulture center, was a much-anticipated garden tour. 

Too good to miss, I took the early bird Seastreak ferry from Gotham, our weekday nest, back to the Garden state for this! 
The early morning was glowing, the city winked good day.  

It was a splendid welcome at Sickles Market in Little Silver.  A smiling Bob Sickles welcomed guests in front of the luxury bus inviting all to enjoy the gourmet breakfast in the green house.  (but really, have you ever seen Bob not happy-looking? Must be all that green plant and good food love that is part of the Sickles charm) 

Like leaving on a very special class trip, the signing in hellos and good mornings were all a part of the anticipation.
But with a breakfast buffet of Sickles baked muffins, fruit and goody food bags for the bus trip, the buzz surpasses anything that ol’ school mascot could've ever dreamed about.  





Mother enjoying the Sickles breakfast buffet



Soon enough, the bus left the early morning’s sun kissed, misty Sickles’ farmland and we headed south to Longwood Gardens.








Along the way, Bob Sickles formally welcomed the tour guests, explaining how the new garden and tour initiative is the family businesses’ new business enterprise.  He explained they are trying something new – in an effort to amplify Sickles’ as the place to turn to for food and gardens.  His vision includes trips to Sicily next year, Vermont, the Biltmore in North Carolina, New York City and Paris and Williambsburg and ….
The thrill factor rose by more than a few degrees.  Heads were nodding and faces were grinning about his description of visiting food markets, restaurants, cooking, wine and cheese tastings -- and fun!

Kirsty welcomes guests on the bus
Bob introduced Kirsty Dougherty, the recently appointed Sickle’s Director of Tours and Training.  
Kirsty is glass of champagne: effervescent and full of happy memories soon-to-be.
A veritable Christmas stocking: meaning -- the first and best part of the celebration -- and always a tidy surpise.
It turns out this Australian native came to the Garden State by way of Buenos Aires after falling in love with a Jersey boy.  Sweet.
And that accent!  I teased her that she could read the phone book and I’d be happy just listening.
But this seasoned travel expert, garden designer and plants pro is an expert professional. 

With a business plan firmly in hand and approval by Bob, the first of a few tours were approved:  Longwood Gardens for the Mum Festival, followed up by the visit there for the Holiday Christmas display.
The new "Sickles Market on the Road Tours" business is a natural extension of Sickles as the leading authority of all things food and garden.

As the luxury bus and it’s happy driver whisked the guests south, Kirsty explained the day’s logistics and options.  There was to be docent-led group tours and lunch and lots of free time. A short Longwood video played to visually introduce the guests to the charms of the Garden. 

Kirsty introduced her associate Natale Siclare, garden guru, who it seems is more than a Longwood expert – he is a Longwood lover, having been seduced by the family garden’s charms long ago.

I share his indulgence.
I have written about this garden author Lidz  and spoke about her book authoritative and have visited the Longwood Gardens in summer. http://gardenglamour-duchessdesigns.blogspot.com/2011/09/horticultural-society-of-new-york.html

Yet this visit was special.

The day was blessed by a glorious Indian summer warmth and sunshine. 
The garden gods were smiling.

With a relaxed, courteous, customer focused and professional style, the tour progressed throughout the day.
Sickles guests were treated to a guide-led tour of a few of Longwood Garden’s famous display gardens. 
Longwood Garden Guide: John Bertram
Magic.  John Bertram was our enthusiastic and knowledgeable guide.  He was so much fun too.  We had to tease him about his family "tree" and the possibility of being related to the famous Bertram horticulture   family.  But he dispelled any such connection.  

He guided us with anecdotes and history, especially through the Thomas Church-designed open-air Theater Garden http://tclf.org/content/thomas-church
The fountains were working, and very dramatic accompanied by the taiko drumming.   









Mother and Longwood Garden Guide: John Bertram


Lunch was a treat especially in the Garden's restaurant with its edible food ingredients grown on premise at Longwood.  Delicious.
Mother and I had the great good fortune to dine with Kirsty and learn more about her travel and tour background and vision for Sickles tour business.

After lunch, Sickles tour guests had more than a few options to pursue: Moderated guided tours through the indoor Mum horticultural display led by Natale and Bob, Sickles staff, or Kirsty’s photography walking tips tour. 
Two passionate plant & food aficionados: Me (L) & Kirsty Dougherty, Sickles
There were the inescapable oohs and ahhs seeing the world- record holding display of mums (It’s said only the French or Japanese could torture their plants like this!)
This is a record breaker




I noted to a few fellow attendees despite the “common notation associates with mums, they remain the official flower of the Japanese royal family! 

My tip: Don’t throw out the mum display after Thanksgiving.  Hold on to them or put into the compost cabana.

Soon enough, we were exploring the garden on our own preferred tour.    ‘













Afterwards, Mother and I walked out and sat in the sun overlooking the Fountain Garden (felt so Gstaadish!) before moving to the Topiary Garden.













Mother headed to the gift shop and I headed to the Italianate garden, which was the acknowledged furthest garden room from the conservatory. 

No matter, it wasn’t far at all walking in the splendid afternoon, basking in the gardens.  Plus I got to stick my head into the place that once was the du Pont’s family home while I was seeking directions to the Italian garden.
No McMansion, the du Pont residence is still gorgeous, elegant and yet so simple.
A covered arch walkway led the du Ponts and their guests through to a garden-like indoor sitting area.  Not much has changed since the du Ponts lived there… 












Back out onto the Garden grounds, I was enchanted by the naturalistic, waving beauty of this far side of Longwood, in contrast to the sculpted, designed gardens on the other side.
Grasses, huge, architectural trees and undulating garden rooms gave way to soaring vistas made all the more splendid by the season’s crimson, gold and red fashion. 

I loved the seating here, positioned as they were, looking out beyond to that magical vista beyond.  I saw a couple canoodling – almost lost in the distant foliage.  Garden and nature are romantic.  
Onward to the Italian garden…

While the fountains had just been turned off for the season – there was no denying the mystical, secret charm of this garden.  There are lawns, pools, walks and elevated viewing bridges with looks out to the Italian garden and to the pond/lake behind it.











A not so far walk brought me back past the perennial garden beds to the theater garden with it’s soaring fountains accompanied by the throbbing, syncopated taiko drumming.


Back on the bus all were chatting up and swapping their garden experiences.
I thought, this is why people with a passion choose to join a tour – we want to share our discoveries and curiosities and love with those who do too.

We were in garden bliss.

Bob thanked everyone, recapped the day, saying this wonderful experience was just the tip of what was to come.  Food and garden tours would be carefully chose and “Sicklized” and then said the two magic words: wine and cheese!  
And then, just like that, we were transported to an on board Mediterranean café of sorts.

Kirsty & Ryan, Sickles on-board sommeliers!
With Bob as sommelier and wine guru and Kirsty and xx pouring white and red to better amplify the rich, tasty cheese and nuts, we learned about the food and wine provenance.  This was a perfect accessory accompaniment to the garden tour!  A communal café on board our bus.   
Then just when one can’t think it could get any more sublime, Kirsty announces there is a raffle. 
As I turn to Mother to lament we’d never won a thing since that atlas years ago a card party.  Before I could complete my tale of woe, I hear my name! 

I won, I won! 

I was astounded and blurted out I was just saying I’d never won anything since that stupid atlas! That brought the bus guests’ laughing uproariously.
“But wait, What did I win?!” I asked.

I was just too excited to win anything! 
Turns out, I won a complete gourmet Sickles Thanksgiving dinner for six people – all the trimmings! 
What a dream!  And because our Garden state home is in home renovation hell – I have no kitchen – so this is a huge miracle. 
I still can’t believe it.

This was one fairy tale of a garden trip. Sickles really knows how to do an elegant, interesting garden and food tour. They made learning fun and memorable. We met fantastic and fun people on the tour.  We are looking forward to spending time together on future tours with our new mutual friends.

And I am pinching myself about the gourmet Thanksgiving dinner! Can you believe the garden sprites – er Sickles – delivered food love like this?

Cheers.

Next up:  Sickles Gourmet dinner review

And The Longwood Gardens Holiday tour, December 7th.  This is going to be an all-out glam tour!

Cheers.

Thank you to Bob, Tori, Kirsty, Karen, Ryan, and the entire Sickles team.