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.
read more »

It’s tomato time, and that can only mean one thing, that it is also gazpacho time. Gazpacho (or gaspacho) is a cold soup from Spain. It is refreshing, healthy, delicious, and a great way to showcase the intense flavor of summer’s most perfect tomatoes.

Gazpacho generally consists of a few basic ingredients; tomatoes, cucumbers, peppers, garlic and olive oil, but as with most “simple” recipes, the variations are endless. We have rounded up a handful of our favorite gazpacho recipes below. Do you have a favorite variation we haven’t mentioned? Feel free to tell us in the comments!

Summertime is also a good time to brush up on your food safety smarts. To that end the Cornell Cooperative Extension will be at the Greenmarket this week 11 a.m. – 1 p.m. to offer tips and answer all your food safety questions.

The weekly NYBG Greenmarket occurs every Wednesday through November 21, 9 a.m. to 3 p.m. near Tulip Tree Allée. Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted.

read more »

It is a bountiful time of year. Just about any fruit or vegetable you can imagine is available and at the peak of flavor. It’s the best time of year for vegetable lovers; tomatoes, corn, cucumbers, peppers, garlic, peaches, nectarines, cherries, they’re all available at the weekly NYBG Greenmarket! Last week we featured recipes for salads that use lots of vegetables and require little or no cooking. This week we’re giving you recipes that involve cooking, but also take full advantage of all of summer’s amazing produce. See our picks below.

Also this week you can also learn how to take your vegetable scraps and turn them into the gardener’s version of black gold–compost! Representatives from the NYC Compost Project will be on hand 11 a.m – 1 p.m. to offer composting tips and tricks and to answer all your questions.

Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted. The Greenmarket is situated near the Mosholu Gate entrance near Tulip Tree Allée and occurs every Wednesday through November 21, 9 a.m. to 3 p.m.

read more »

It’s hot, I cannot lie. Another thing I cannot lie about: I’m really bad at dealing with the heat. My favorite ways to cope include sitting in the shade along Tulip Tree Allée, drinking lots of cold water, indulging in an occasional popsicle, and staying as far away as possible from the stove; in other words, it’s time to eat lots and lots of salad.

But, as I’m sure you know, plain old iceberg and tomatoes can get a bit repetitive. What’s the solution? Hit the weekly Wednesday NYBG Greenmarket for inspiration (and check out our recipes below)!

This week, in addition to the usual abundance of fruits and veggies, you will also find representatives from the Montefiore Office of Community Health and Wellness offering advice and screenings, and educators from St. Barnabas Hospital offering advice on healthy habits and staying well. And though it may seem hard to motivate in this intense heat, a bit of gentle exercise is still important, so pull on your sneakers and go for a walk with the members of the Weekly Walking Club.

Admission and parking are free to shop at the Greenmarket and EBT, WIC, and FMNP and NYC Health Bucks are accepted. The weekly NYBG Greenmarket near Tulip Tree Allée happens every Wednesday through November 21, 9 a.m. to 3 p.m.

read more »

At the Garden’s weekly Greenmarket you’re going to find more than just beautiful veggies and fruits for sale. At the Greenmarket, we’re hoping you will also find the inspiration to grow your own healthy crops! And we’re here to help you along the way.

This week, amid the greens and beans and peas and cherries, you will also find experts from the NYC Compost Project who will demonstrate how to turn your food scraps into beautiful, rich garden soil that can feed you for years to come! While they say there’s no such thing as a free lunch, growing your own and using what would normally be thrown comes pretty close.

The weekly NYBG Greenmarket near Tulip Tree Allée happens every Wednesday through November 21, 9 a.m. to 3 p.m. Admission and parking are free to shop at the Greenmarket and EBT, WIC, and FMNP are accepted. Stay tuned to Plant Talk for information on weekly special events, produce updates, and recipes for using your freshly bought produce.

For a special healthy grilling recipe, head below the jump!

read more »

The weekly NYBG Greenmarket returns tomorrow! Fresh veggies, fruit, baked goods, and cheeses are available near Tulip Tree Allée every Wednesday through November 21, 9 a.m. to 3 p.m. Admission and parking are free to shop at the Greenmarket and EBT, WIC, and FMNP are accepted. Stay tuned to Plant Talk for information on weekly special events, produce updates, and recipes for using your freshly bought produce.

Weekly Walking Club – Meets every Wednesday at 12:30 p.m. by the NYBG information table.
Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.

What vegetables will be available?

read more »

As the founder and director of the Growing Chefs field-to-fork education program, co-founder of the Eagle Street Rooftop Farm, and the Assistant Manager of the Ruth Rea Howell Family Garden, Annie Novak knows her way around a vegetable plot. Join her on May 17 for The Art of Cooking in the French Garden, bringing the taste and sophistication of this world-renowned cuisine to the NYBG.

Coq au vin, Quiche Lorraine, and vichyssoise—nowhere in the world have culinary artists developed such a reputation for precision, passion and talent as in the French kitchen. From perfectly crusty baguettes to finely flavored vinaigrettes, the art of French cooking seems at first glance like an unachievable alchemy of herbs, creams, and knife skills. But as a green thumb enamored with the precise and beautiful public parks throughout Paris (and a compulsive Googler of Versailles’ vegetable gardens), I became obsessed with the idea that French food could be done well, yet with ease.
read more »

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.

Whole Wheat Rigatoni with Chard, Garlic, and Dandelions

Recipe courtesy of Mario Batali

This pasta is both healthy and showcases the bounty of the harvest. ‘Bright Lights’ chard is a favorite seasonal vegetable because of the incredible bold color of its stems: gold, pink, orange, and purple. They add a beautiful color to your garden and, in this case, to your plate.

Kosher salt
1 pound whole wheat rigatoni
1/4 cup extra-virgin olive oil
1 medium red onion, halved and sliced 1/3-inch thick
3 garlic cloves, thinly sliced
1 pound Bright Lights chard, trimmed, stems and leaves sliced 1/4-inch thick
Dandelion greens, stemmed and chopped
Freshly ground black pepper, to taste

Bring 6 quarts of water to a boil in a large pot.

Meanwhile, in a large sauté pan, heat the oil over medium high heat. When oil is hot, stir in onion and garlic slices. Add the chopped ‘Bright Lights’ chard and dandelions. Season with salt. Cover and cook until chard and dandelions soften, about 5 minutes.

When water is boiling, add 2 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time for al dente.

Uncover chard and dandelions, stir and cook, for 8 or 9 minutes more, until the greens are very tender.

Drain the pasta, reserving about 2 cups pasta water. Drop the pasta into the sauté pan with the chard, along with a ladle of pasta cooking water. Toss thoroughly until the liquid is absorbed and the pasta is evenly coated, adding more pasta water if needed. Drizzle with extra-virgin olive oil and season with fresh pepper.

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.

Rosemary Olive Oil Cakes

Dahlia Narvaez, Executive Pastry Chef, Osteria Mozza

2 cups plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 1/2 cup whole milk
1 1/2 cup extra virgin olive oil
3 tablespoons orange zest, tightly packed
A (generous) pinch of rosemary leaves

Preheat oven to 350ºF.

Combine the dry ingredients in a medium bowl and make a well in the center. Pour the wet ingredients in the well and combine the wet and dry ingredients until smooth. Stir in finely chopped rosemary leaves.

Pour batter into a greased 10-inch loaf pan. Bake for 10-15 minutes until golden brown.

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.

Pickled Shallots

Jason Neve, Executive Chef, OTTO Enoteca Pizzeria, Las Vegas

Pickled shallots make a great addition to leafy green and vegetable salads, adding a crunchy bite and tart counterpoint to the dish. They’re especially delicious with a roasted beet salad.

1 cup water
2 cups sherry vinegar
1 tablespoon sugar
2 tablespoons salt
½ cup shallots, peeled and sliced paper thin against the grain
1 tablespoon pepper

Place water, vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil. Remove the liquid mixture from the heat and set aside.

Peel the shallots and using a mandolin, slice them as thinly as possible to make rings. Place the sliced shallots in a non-reactive bowl and pour over the warm pickling liquid. Cool the mixture to room temperature, then place in storage vessel and refrigerate for up to one week.