Already hunting in vain for the tastes of summer–that last, sweet reminder of tan lines and getting the mail without boots on? While your friends tell you it’s masochism, you may have a few crumbs of luck left: last week’s Greenmarket bounty included a teasing stack of peach pies from The Little Bake Shop. And while there are no guarantees that we’ll see more stone fruit desserts on the tables tomorrow, it can’t hurt to take a look, right? In the meantime, what little remains of summer’s harvest now makes way for the rush of autumn edibles.

If waiting until Thanksgiving for your first dose of melons, gourds, and root vegetables sounds foolish to you (c’mon, it does), then you’ll want to make tomorrow your day out. We’re expecting to see piles of mellow Asian melons, decorative pumpkins, gourds in Seussian shapes and beans by the armful. On the starchy front, parsnips and potatoes are practically begging for a stew, and the beets and radishes aren’t far behind. You’ll even have a chance to bag up some apples and pears while you’re here.
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Tomorrow is Wednesday, and that means one thing and one thing only (if you’re particularly fixated on fresh produce, at least): the NYBG Greenmarket! From what the calendar tells me, we’re looking at the last official summer Greenmarket before we move on toward autumn’s bushels and baskets–spicy apple cider and the like–so you might want to think about hoofing it up here while we’re still savoring the flip-flop weather. It’s been pleasantly cool out until now, but some trees are already coloring for fall; it’s going to be scarves and pea coats before you can say “fare thee well peaches.”

Last week’s tasty loot came in the form of apple-cranberry pies, concord grapes, San Marzano tomatoes, jalapenos, bosc pears, and so much more. But along with the fruits, vegetables, and baked goods, I noticed something else: the Greenmarket staffers work really hard. They’re out there each week, trucking away to keep market events moving smoothly, and striving to get the word out to New Yorkers in all the boroughs. Beyond that, they’re holding events within events, like last week’s cooking demonstration. I’m only disappointed that I missed out on the omelettes!
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Countless acres of lush flora, over 230 bird species, a virtual menagerie of fish, insects, reptiles, and mammals–and that’s just Central Park. New York City may have a reputation for being the urban jungle, but tucked in and around the buildings are the greenscapes–including the NYBG–that land us in the upper echelons of woodland sustainability. Places where flora and fauna have thrived in spite of the metropolis built up around them. But it’s not as if it was an easy task to get to where we are now, as The Cultural Landscape Foundation‘s (TCLF) president, Charles Birnbaum, recently explained; it was a long and trying process, with green spaces across the city sometimes suffering under a lack of proper management. And that’s a part of the reason that we’re adding our voice to TCLF’s fall conference, Bridging the Nature-Culture Divide II: Stewardship of Central Park’s Woodlands.

On Friday, October 5, the NYBG joins with the Central Park Conservancy and institutions from across the country to examine today’s woodland sustainability, along with natural diversity, the role of people in the care of these landscapes, and public education. Speakers such as the Garden’s Arthur Ross Vice President for Horticulture and Living Collections, Todd Forrest, will offer their expertise on the lessons learned by our park stewards over the years, while accomplished landscape architects and other national experts detail the challenges now faced in caring for these cultural icons.
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With autumn so near at hand, you’d think the excitement would be winding down in the Ruth Rea Howell Family Garden. Most vegetable gardens in New York are offering up the last of their produce right about now, while green thumbs stow their trowels for the next spring planting. But at the NYBG, the best of the season is still ahead of us! In fact, the atmosphere is nearly humming with anticipation for the peak event of the summer: Mario Batali’s Edible Garden Festival. And while the legendary chef’s top culinary minds have inspired plenty of palates during Family Dinners throughout the season, it’s Mario himself that will treat your tastebuds for September’s pièce de résistance.

Now that the Family Dinners have come and gone, I got to wondering what might end up on Mario’s menu. And when you think of Italian cooking, you don’t have to be shy about it: your mind leaps straight to the tomatoes. Plump and delicious, blushing red (or yellow, or purple), they take center stage in so many of the dishes we’ve come to love. Still, while picking my way through the Family Garden in recent weeks, I thought to myself, “Why let the tomatoes hog the spotlight?” They’re delectable–don’t get me wrong–but Italy’s culinary history encompasses so much more! Mario knows this better than anyone. And when his acclaimed chefs first planted their vegetable plots, they dotted the Family Garden with leafy greens, pungent onions, and herbs enough to make your spice rack green with envy. And the peppers! So many peppers, in myriad shapes and colors.
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Wednesdays are foodie days at The New York Botanical Garden, and the twelfth is no different! If your palate’s been hunting for something a touch more scintillating than what you can sniff out at your average midtown hot dog stand, it’s not a crime to look outside your borough–the Bronx, perhaps? As always, our Greenmarket is a cornucopia of home-grown goodies!

Peppers in many a color were last week’s highlights–orange, yellow, and red, all crisp and piquant–while apples flaunted sweetness among the pre-fall fruits. Even the fresh bitterness of dandelion greens was on call. Not to be outdone by the “two to four servings a day” crowd, The Little Bake Shop and Millport Dairy made a delectable point with fresh-baked breads, raisin oatmeal cookies, and berry pies to put any dessert tray to shame. Wash it down with a fruity juice from Red Jacket Orchards and you’re sending off summer with all the right flavors.
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I can say with sureness that this upcoming October will be a big month for The New York Botanical Garden. And I mean that in as literal a sense as possible. “But how big is it?” you most certainly ask. Well, if we need to get down to brass tacks, we’re talking about squash waaaay bigger and badder than anything you’ve seen in your neighborhood market–pumpkins trucked in from around the globe that weigh in at nearly a solid ton (that’s 2,000 pounds by U.S. standards). In other words, they make your porch jack o’ lanterns look like carved grapes in comparison.

Each of the growers that contributed mammoth pumpkins to 2011′s Halloween in the Garden–members of the Great Pumpkin Commonwealth hailing from California, Pennsylvania, and even Quebec–supplied a home-grown monster the likes of which most have only seen in The Nightmare Before Christmas or Cinderella. I’m talking record-breaking squash weighing 1,600, 1,700, and even as much as 1,800 pounds in some cases. After the weigh-ins and the awards, each found its final resting place in the Garden, where Ray Villafane took knife to squash in an artful if ghoulish manner.
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So you don’t have a back yard, a rooftop apartment in Brooklyn, or even a couple of bee suits and a smoking can. Not a problem! For kids (or parents!) who are bursting with questions over the city’s biggest agricultural excitement since fire escapes first met tomato plants, you won’t need any of the above to pick up the basics.

While the Ruth Rea Howell Family Garden is home to two active beehives, Assistant Manager Annie Novak and her team have put together the full beekeeping kit–sans bugs–for those who’d rather go to the open house without the tenants in attendance, so to speak. Apiculture at its easiest! And we won’t be sparing with the sweets, either; if you’ve ever wondered how flower choice affects what goes into the jar, we’ll be offering tastes of the many different types of honey that a healthy hive can produce.
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So the kids are shuffling back to school with no lack of grumbling and the chill in the morning air has you rethinking a light jacket. No matter! Summer still reigns on Wednesdays at the NYBG, where our weekly Greenmarket takes center stage from 9 a.m. to 3 p.m. It’s free to park and peruse, so why make excuses to stay home?

Each week’s fresh offerings are something of a surprise, depending on the month, so we can’t make any guarantees as to what our growers will be bringing with them. However, based on last week’s bounty, we’re looking at a bevy of heirloom tomatoes in reds, yellows, and purples, along with beets of all hues. To that end, I’ve listed a sampling of simple recipes to put your haul to its best use (because I’m nice like that). Alongside the vegetables, you’ll also find Red Jacket Orchards selection of fruit juices, and of course Millport Dairy’s pickled eats (habanera pickles among them). Round out the menu with some moon pies and you’re looking at an envious shopping list.
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Bats in the trees, ghosts in the garden, and jack-o’-lanterns every which way you look–Halloween is soon to creep its way back into the NYBG. And even for someone like me, who’s usually too busy to realize what time of year it is until the spirit is sneaking up behind me (the best way to experience the holiday, I suppose), there’s too much incoming excitement for us to let it wait until later.

This year, the Garden’s madcap Halloween events are back and even bigger than 2011′s. That’s if you can imagine us topping a cadre of record-breaking pumpkins carved into the stuff of nightmares. But we absolutely plan to! Plans are in the works to again feature the gargantuan gourds of the Great Pumpkin Commonwealth, which will once again go under the knife of master carver and ghoul-whittler extraordinaire, Ray Villafane. Together with his team of skilled pumpkin sculptors, he’s on track to top last year’s masterpieces a few times over.
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Gardening and instant gratification rarely go hand in hand, much as we wish they would. But while we could only dream of fresh produce while planting Mario Batali’s Kitchen Gardens this past May, we’ve made the leap from sprout to salad in almost no time at all. Once-tiny tomato plants are now heavy with full, ripe fruit, and the peppers are piling up in all shapes and sizes. Between them, heaps of fresh greens get ready to make their way into a classic Italian recipe. And just in time for September’s Edible Garden Festival!

But it’s better to show than tell, right? Below are a few of the before and after snapshots taken in the Ruth Rea Howell Family Garden, where Mario Batali’s top chefs have planted vegetables that best represent not only the flavors of their renowned New York City restaurants, but the nostalgic tastes that inspired them to cook in the first place.
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