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Plant Talk

Inside The New York Botanical Garden

Garden Full of Activities on Veterans’ Day Off from School

Posted in Programs and Events on November 11 2009, by Plant Talk

Spend a Fall Day at Kiku, Greenmarket Finale, More; Veterans Get Discount

Gayle Schmidt is Manager of Public Education.

Pies at the Farmers MarketThis week we say goodbye to our Greenmarket farmers and bakers for the year, as today and Saturday mark the last two markets for 2009. All summer and fall they have offered wonderful seasonal colors—from the bright green sprouts of asparagus and leaves of lettuces to sweet red cherries, purple radishes, yellow corn, and brilliant orange squashes and pumpkins.

The autumn shades of the market table complement the beautiful showiness of the trees around the Garden and the spectacularly trained chrysanthemums on display in the Conservatory Courtyards in Kiku in the Japanese Autumn Garden.

Join us today as we present additional family activities at the Greenmarket and elsewhere in the Garden to mark the Veterans’ Day holiday. Grounds admission is free, though an All-Garden Pass is needed for the main exhibition and some programs. United States Veterans receive $5 off the All-Garden Pass purchased on-site with proof of military service.

As you stroll through the Garden, you will encounter some Japanese cultural programs to complement the beautiful Kiku in the Japanese Autumn Garden exhibition and Japanese Autumn Adventures. Try your hand at origami folding and saori hand-weaving on a traditional loom. Make a showy Japanese flower hat, and learn a few traditional dance steps that celebrate the flowers in the Children’s Adventure Garden.

Over at the Greenmarket at Library Allée, tap your toes to live music and taste some fresh apple cider that you can help press. We dare you to stick your hand in a giant pumpkin and grab a few seeds to count for the tally!

Our market always provides fresh fruits and vegetables, and we use this produce in whipping up easy recipes to help you decide what to bring home for dinner. Today I’ll be making some of my now famous butternut squash soup for you to taste. You can also learn what it takes to grow this great food at a discussion with one of our farmers, and you can even find out what to do with the peelings and scraps at Bronx Green-Up’s compost information table.

You won’t find a better way to spend a fall day!