Login
 

Traditional Home Magazine Photo Shoot

Posted on June 13, 2014 by Rebecca | 0 comments

We have just finished one of the most fun projects on which we've ever worked on.  A few weeks ago, Stephen Carlson, our good friend and Rebecca Ray Designs Marketing and PR expert who owns DVG Group, called me one evening and said, "How would you feel about the Farm being featured in the September Fashion Issue!?"  After I let out a giant squeal of joy like a small girl, I regained my composure and tried to sound matter-of-fact (but I'm certain Stephen wasn't buying it!!).  There was a small catch, Stephen mentioned, "They are on a very tight time line and they'll be arriving in 12 days. Is that OK with you?"  "Sure!" I gulped- the same kind of "Sure" you use when you hear that unexpected house guests are 10 minutes away and you are cleaning your closets! 

I got off the phone so excited... and then I looked around.  As you know, we were absolutely ravaged by a record breaking winter, and Spring was at least 6 weeks late. The 100 year old roses had been killed back to the ground from the below 30 degree temperatures. Builder Bob was just finishing the new barn building and there were still piles of dirt all over and a rather unattractive dumpster sitting in front of the barn.  Game face I thought.  We can do anything in 12 days, right?  No worries that Derek, my heavy lifter and my right hand was traveling for work and wouldn't be home until about an hour before the Senior Architecture Editor of Traditional Home touches down in Cleveland.  In fact, maybe they could share a ride home from the airport... but I digress.

 

 

So, "any-who" as Lizzie would say, we got to work, and fast! My family, who is pretty reliable in a pinch, came to my aid. My aunt spent countless days gardening with me and transplanting perennials.  My mom came to help me plant my baskets and planters while my dad rode old Fergie (the 1954 Massey Ferguson) with the big gang mover dodging the rain and lightening. Andrea went above and beyond helping me with the animals. I rode my little John Deere tractor (which Derek reminds me weekly, is not a brush hog - whatever) and I answered my texts and calls as I was on the tractor out in left field.  

 

Within 10 days a magical transformation had occurred. The gardens were back up and everything started to bloom on cue.  

      

The hedges were trimmed and the patio furniture sparkled.  

 

Even the horses seemed to know to stay clean - there was no extra time to give them baths!  

 

On the appointed day, the Traditional Home crew arrived!  We suggested that they stay in the Village of Chagrin at The Inn at Gamekeepers, a historic hotel.  We took them to several of our favorite places to eat, including Lemon Falls, a delightful luncheon spot in Chagrin where they make the best egg salad, home-made soups and bakery.  

 

It was fascinating seeing how they make all of their shots so beautiful by arranging flowers and furniture. We all had a blast!  

    

The Traditional Home team was absolutely delightful and we can't wait to see the Farm in the pages of their gorgeous magazine.  Look for the September Fashion Issue, coming out in mid-August.

 

In the meanwhile, I'll be recovering!!!!

 

Rebecca

 

 

 

Continue reading →

Hemlock Lane at Valley High: A Stable 25 years in the Planning!

Posted on May 16, 2014 by Rebecca | 1 comment

As you know, Derek, Lizzie and I moved two years ago to our farm and have been renovating it ever since.  Despite the fact that this was originally a horse farm, the barns were all too small to accommodate the size of the Percheron girls. In addition, we found that all of the outbuildings, as charming as they are, were way too far apart to have animals spread out over 35 acres. Just bedtime check on everyone was an event!  So, we decided to bite the bullet and build a new stable that would house both our English Setters and the Percherons.

 

Both Derek and I have spent a lot of time in both barns and kennels throughout the years so we wanted to build a smart building that accommodated all of our needs.  Frankly, when Derek and I first started dating (we met riding equation for Miami of Ohio), we used to spend evenings sketching what our dream barn would look like.  I know - we were (and are) certainly a little dorky!  However, as our relationship went along and we got married, we kept designing on paper - we are probably both frustrated want-to-be architects!!  

 

So, when we finally were faced with a clean palette and the necessity of putting in a new building, we were able to realize our dream.  The entire project commenced in October of last year and stretched through one of the worst, coldest winters on record; we lost weeks of construction time due to the below 30 degree temperatures.

 

But I am very pleased to announce that 9 months later, we now have the most gorgeous dream bar! We wish we could spend every waking hour in it!!  Builder Bob (whom I've introduced you to in earlier blogs) has done it again and we are so excited.  We moved the animals in last weekend.

  

We splurged on our stall fronts from a wonderful company called Rockin J' out of Oklahoma.  They custom-made all of our fronts and even created matching smaller fronts for the pony stalls. The center aisle is reclaimed road brick while the center hunter green "Gas Station Lights" are an antique find.  The entire building is done in dark hunter green, copper, brick and dark walnut colors.

 

The tack room has a walnut floor plus other equestrian details and antique finds.  

The dogs plus all of the tack and feed rooms are on radiant floor heat, which the dogs adore - I find them on the floor soaking up the heat instead of their dog beds.


The kennel floor is done in a grey slate-like product that our good friend John Fabelo helped us find.  Our kennel runs are all Mason Fencing and the covered outdoor runs are done in a "Doggy Astroturf". These first pictures are hot off the press - I'll continue to update you as we continue to move in!

 

 

 

 

 

Continue reading →

I Never Met A Beet I Liked Until I Met Chef Ryan!

Posted on February 06, 2014 by Rebecca | 0 comments

As I've mentioned before, Derek and I have been enjoying participating in a Winter Farm Cooperative with Fresh Fork Markets, where once a week we get a wonderful delivery of all local, farm fresh seasonal produce, eggs and meat. But, I've got to admit - I've been a little stumped with some of these root vegetables and mounds of kale. I freely admit, I am not a beet fan. The thought of a jar of pickled beets is not my happy place. Fortunately, we have a wonderful, good friend who just happens to be a Culinary Institute of America trained Chef! Ryan wowed us at the Rebecca Ray holiday party with several creations including a beet and arugula salad that was fabulous. So now our great friend Ryan is also our Resident Rebecca Ray consulting Chef! So on a snowy day last week, with a counter full of root vegetable, I called Ryan and said help!

Ryan began my beet transformation by informing me that "beets (and all tubers) are naturally the gem of the winter". He added that beets are a "luxurious winter vegetable with an amazing versatility - they can be served raw, roasted, shaved and juiced."  Who knew? For beet beginners like me, Ryan suggested trying to roast a candy striped beet - available at most farmer's markets and quality grocery stores. They actually look like a peppermint stick when you slice them! Place sliced candy striped beets on a cookie sheet, brush them with a good quality extra virgin olive oil, sprinkle them with a little wonderful salt (his favorite is Maldon Salt - I used the smoked version), put a little orange zest over them, and bake at 350 degrees. Yum!! I'm already a beet convert. Then, if you want to move up the skill ladder, Ryan suggests shaving a raw beet and gently marinate it in a mixture of citrus and salt, and pour it over your salad or fish.

To get really fancy, here is another one of Ryan's roasted beet recipes: Make roasted beets by slicing them down and roasting them on a shallow pan. Brush with olive oil and squeeze the juice of an orange over the top before baking. According to Ryan, while these terrific tubers are roasting, they naturally convert their starch to sugar, which in turn caramelizes and turns to a sweet sauce (He advises trying the same thing with turnips, rutabagas, colored carrots, etc). Take out the beets, wait until they cool, peel the skins off, dice them, and arrange on a bed of Arugula. Then, take the drippings, add some more olive oil, and throw in some shallots and fresh herbs like thyme or rosemary. Whisk and pour over your beets and arugula; finish with some goat cheese. Absolutely fabulous. If you roast a rutabaga the same way, then mash it with some extra virgin olive oil and fresh herbs, you suddenly have a unique starch to serve along side a meat dish.


The final eye opener for me is Ryan's kale recipe. So easy and so wonderful! Simply sauté some diced pancetta and shallots. Once they begin to caramelize, toss in the kale and a little chicken stock over low heat. Delicious! Ryan urged me to keep a few winter staples at home: Maldon Salt (or any other quality gourmet salt), really good extra virgin olive oil, sherry or champagne vinegar, brown sugar and fresh citrus to zest and squeeze (lemon, limes and oranges). You can make so many wonderful concoctions with just those items and fresh produce.

Derek, Lizzie and I now no longer are at a loss with the tubers!! We are enjoying roasted winter vegetables every night!! Thanks Chef Ryan!!

 

Meet Ryan!

Chef Ryan Young, of Pepper Pike, Ohio, is an undergraduate in hospitality Management at the University of Nevada, Las Vegas as well as a graduate of the Culinary Institute of America in Hyde Park, New York. Ryan's career has taken him all over the country and he has been fortunate to cook in many high profile venues, including Le Petit Bistro in New York City, Trio in Chicago, and and Fix at the Bellagio in Las Vegas. Ryan has recently returned to his hometown, Cleveland, to join his family's business. Additionally, he is in great demand, creating fabulous charity dinner parties. Ryan is a big a believer in the farm to table movement as supports all of Cleveland's local farmer's markets. He can be spotted regularly shopping at the Shaker Square and Chagrin Falls' Farmer's Market as well as the West Side Market downtown, where he is scouting out the freshest seasonal ingredients for his artfully presented dishes! To see some of Chef Ryan Young's beautiful culinary creations, be sure to visit his Facebook Page: Ryan Young!

Continue reading →

Winter Harvest - Calling All Squash Recipes!!!

Posted on December 06, 2013 by Rebecca | 0 comments
This winter, Derek and I joined a Farm Cooperative called Farm to Fork that provides it's members with a weekly harvest from their crops.  It is a great way to get fresh vegetables, eggs and meat and we love knowing that we are supporting our local farmers.  We've gotten to try root vegetables that I might not have tried without receiving them from the cooperative and having really fresh greens every night is a treat.  However, we seem to have had an over-run on Squash - every kind imaginable.  They are beautiful, colorful and decorative, but I'm running out of innovative ways to use them!!  Anyone have some great recipes out there that you'd like to share with us and our readers?
To share your recipes e-mail them to info@rebeccaraydesigns.com and we'll select our favorite reader recipe for a Rebecca Ray prize.  E-mail recipes by midnight, Wednesday, December 11th.  Happy cooking!!

Continue reading →

Gratitude Changes Everything

Posted on November 27, 2013 by Rebecca | 1 comment

This is a photo of our daughter Lizzie the moment after she and her pony Peppermint finished a perfect round. Her hug says it all, without words. During the Thanksgiving Holiday season, we are especially grateful for the bond that we share with all of our four-footed friends at Hemlock Lane Farm and the unparalleled joy and love they share with us. Animals are not our whole lives, but they make our lives whole.

Continue reading →

 
Scroll to top