Ed. note: Sandy Wolkenberg is a Citizen Scientist who has been working in the Thain Family Forest for three and a half years. Over the course of a week on Plant Talk, Sandy will share a five-part series of posts on The New York Botanical Garden’s Citizen Scientist Tree Phenology Program. If Sandy’s experiences motivate you to want to know more about becoming a Citizen Scientist, check out the Garden’s Volunteer Program page.

On June 16, 2011, volunteers in the Citizen Science Tree Phenology program received the following email from Jessica Arcate Schuler, Manager of the Thain Family Forest:

Hi Everyone!

I hope you are all enjoying this late spring, soon-to-be summer. I have an update on the Spicebush Trail. Unfortunately, Tuliptree #98 had to be removed this week. As many of you know, it has been struggling these past two years as a result of a severe lightning strike in summer 2009. We were hoping that it would come out of winter okay, however, it did not. The arborists felled the tree on Tuesday. I just counted the rings and it seems to be just under 150 years old. We will plan to find a healthier tuliptree to add to the project starting in spring 2012 to replace this lost tree on the Spicebush Trail. In the meantime, just ignore #98 on your datasheets for the remainder of the season.

Alas! How shall we ignore Tuliptree #98? Citizen Science Phenologists who chronicle the Spicebush Trail have lost an old friend–a tree friend, to be sure–but a friend we have been observing since the Citizen Science Tree Phenology program began in 2008. This program grew out of a long-term phenology study started by Dr. Charles Peters with the help of students and Garden staff. In 2008, the Citizen Science Phenology Program was initiated with an email to Docents from Volunteer Services. A small, curious group of Docents met to hear about this intriguing new venture. The program was quickly opened to all volunteers and soon training sessions and on-site support followed.

Learn what phenology means below.

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Chioggia Beets and Strawberries with Shiso Yogurt

Anthony Sasso, Executive Chef, Casa Mono – Read a blog post Chef Anthony wrote about this recipe.

2 bunches of Chioggia beets (about 2 quarts)
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 cup water
1 head of garlic, cut in half
6 sprigs thyme
2 sprigs rosemary
2 lemons

1 pint strawberries, washed, stemmed and cut in half
1 tablespoon sugar
1 lemon, juiced and zested
A pinch of salt

16 ounces strained Greek yogurt
6 leaves shiso (if you cannot find shiso, you can substitute basil), julienned

2 shallots, peeled and finely sliced into rings
Basil leaves (if you can get a hold of opal basil, it makes for a great presentation)
12 squash blossoms

Preheat oven to 375ºF.

Toss the beets with the olive oil, vinegar, garlic, thyme, and rosemary. Season with salt and place in a roasting pan. Pour 2 cups of water over top. (The water will help create steam in the pan, making the beets easier to peel later on.) Cover the pan with aluminum foil and roast for 45 minutes. To check if the beets are cooked and tender, pierce with a knife. If the knife slides in and out with ease, the beets are fully cooked.

While the beets are in the oven, prepare the strawberries by tossing with sugar, salt, lemon juice, and lemon zest. Set aside.

Combine yogurt with the shiso (or basil) and season with salt. Set aside.

While the beets are still warm, peel them using a kitchen towel. Cut the larger beets into quarters and the smaller beets in half. Dress with 2 tablespoons of olive oil, the juice of 2 lemons, and taste for seasoning.

To plate, spread the yogurt on the bottom of a large platter, to about 2 inches from the edge of the plate. Combine the beets, strawberries and the shallot rings. Spoon mixture on top of the yogurt. Using the remaining juices from the beet and strawberry mixture, make a vinaigrette by adding olive oil and stirring gently. (Create a “broken” vinaigrette rather than a well whisked, emulsified one.) Drizzle dressing around the outside of the plate.

Garnish with squash blossoms and basil and serve.

… Morning Glory?

Photos by Ivo M. Vermeulen