Just over one more week to go! We’re counting off the days until Mario Batali‘s first Family Dinner of the summer, with eminent chefs from both Lupa and Babbo presiding, and already our appetites are piqued. Not that it’s all too surprising—the promise of Mozzarella di Bufala, strip steak with marinated runner beans, pistachio olive oil cake and more would have the gourmand in almost anyone hopping with anticipation.
The event goes well beyond the family-style dinner, too. If you’ve got kids in tow, don’t worry about antsiness playing into it: we’ll have a bunch of hands-on gardening and craft activities to keep the little ones happy. Meanwhile, cooking demonstrations from Mario’s top chefs round out the experience in the Whole Foods Market® Family Garden Kitchen. It’s a lot to pack into one evening, but we’re not shy of saying how proud we are to host it! That said, we only have food for so many guests in the Family Garden at one time, so tickets are limited—better to register now than wait until next weekend! Check out The Edible Garden for more on this MasterCard® event, or head straight over to Priceless NY to get your tickets. Your tastebuds would thank you if they could.
For this weekend’s activities, Wild Medicine is as much the belle of the ball as ever, with horticulturists working each and every day to keep the Conservatory display at its peak. And we’re doing it one better this weekend with Saturday and Sunday gardening demonstrations geared toward the flower arrangers among you (or those who are hopeful of becoming one). Check the rest of the schedule below!
A recent graduate from Pelham Memorial High School, Owen Robinson worked as a volunteer Forest Intern at the NYBG in the summer of 2012. He will begin as a freshman at the University of Virginia this fall, where he hopes to continue his pursuit of science research as a part of the Echols Scholar Program.
Norway maple leaf pack
Last summer I conducted a project to determine whether or not invasive trees are negatively impacting aquatic macroinvertebrate populations. Aquatic macroinvertebrates are small, invertebrate insects that play essential roles in their ecosystems, acting as an energy bridge between outside plant life and the rest of their aquatic environment. They do this by breaking down tree leaves.
Invasive trees are an established and worsening problem in our region, one that impacts plant biodiversity as well as some mammalian and avian populations. As little research has been dedicated to my particular focus, I wanted to determine whether the leaves from these invasive trees were less beneficial to aquatic macroinvertebrate populations than the leaves of native trees. If this proved the case, there would be reason to work harder against the takeover of invasive plant species.
Crème Yvette, lime, and one all-important choice to finish it: tequila or mezcal? We’re moving off from the last Cocktail Evening‘s gin and cucumber combo toward something on the smoky side of the spectrum, couching the refreshing flavors of berry liqueur in everyone’s favorite agave spirits. And with the city baking like a blueberry pie this week, I can’t think of many things better than a complimentary cocktail, a stroll through Wild Medicine, and some music after dark to shrug off the day’s heat.
On stage, “Italia in Jazz” spotlights the musical talents of the Marco Pignataro Quartet, paying a proper tribute to timeless Italian standards and original compositions alike. And with Marco and his saxophone at the helm, the night’s entertainment is in good hands! Originally from Bologna, Italy, Pignataro has taken the stage with such jazz greats as Eddie Gomez and Danilo Pérez. In concert with the latter, he now leads Berklee’s Global Jazz Institute in Boston, but that hasn’t stopped him from performing on stages around the world—and he’ll be right at home with his quartet here at the Garden.
As a botanist, my idea of paradise is to have an identification tag appear on every plant that I or anyone with me does not recognize. At The New York Botanical Garden we enjoy what is about as close as you will get to that paradise. I am so thankful for those who perform the monumental task of labeling the plants in the Garden, even including the cultivar names on the labels where applicable.
Cultivar names (as in cultivated varieties) are those names that appear in single quotes following the scientific (“Latin”) name of the species. If you see an “x” in the name, that means the plant is an artificial cross by plant breeders between two species. The scientific name consists of two parts: the genus and the species name, with only the genus name capitalized. But in the case of cultivars, sometimes only the genus name is given because the species is not clearly delineated.
Caterpillars often munch unmerciful on their preferred plants, but there’s usually the later butterfly’s pollinating habits to look forward to, at least. I think this one will become a black swallowtail butterfly (Papilio polyxenes). Then again, I’m no entomologist. Any confirmations from readers?
Last week’s Greenmarket saw the addition of eggs, red raspberries, cauliflower, cucumbers, and red currants. Meanwhile, the rhubarb (so glad strawberry-rhubarb pie is making a comeback) was on its way out. You may still find some this week, however, as we continue the important harvest month of July with some of the freshest produce in New York!
We’re hoping to see more blueberries, peaches, and plums going forward, but as always, what shows up each Wednesday is something of a surprise. You can get a better idea of what to look forward to by visiting our friends’ harvest chart at GrowNYC. Or you can just plan on the pies, fresh breads, cookies, and quiches to be found here otherwise—they are absurdly delicious.
The NYBG Greenmarket runs from 9 a.m. to 3 p.m. each Wednesday through November 27, with free short-term parking for Greenmarket shoppers and—as on every Wednesday—free Grounds Admission for visitors. The market accepts food stamps, EBT, WIC/FMNP, and Senior coupons, in addition to cash and credit or debit cards. Learn how to use EBT, WIC and FMNP at the Greenmarket. And head below for a recipe from our staff at the Ruth Rea Howell Family Garden.
For the next few months, it can’t be helped: you’ll see more New Yorkers fanning themselves with their newspapers than reading them. We’re all looking for a little relief from the summer heat, and for some it’s lemonade (or an Arnold Palmer if you’re next-level about your refreshments). For us, it’s a heaped bowl of cherries—chilled to frosty perfection! But there are so many ways to enjoy these summer treats that even we don’t know each and every one. That said, telling us about your recipe might just win you something!
The New York Botanical Garden is teaming up with Whole Foods Market this summer, and we’re on a quest to beat the heat. Naturally, that means uncovering novel ways to prepare some of our favorite hot-weather fruits and vegetables, whether they’re topping ice cream, filling out a fruit salad, or sitting pretty at the bottom of a juice glass. Whatever you can come up with—sudden epiphany, family recipe, a neat idea, anything—we want to try it out! Of course, we wouldn’t think to take this on without putting a reward up for grabs. After you’ve submitted your recipes, Whole Foods Market Culinary Demonstration Specialists will pick a winning dish to receive a $50 Whole Foods Gift card. Better yet, that recipe will be prepared in your local Whole Foods Market store and made available for visitors to sample.
Are you a trypophobe? If so, the sight of a lotus pod might just set off your fight or flight response. This fear of “clustered holes” and similar patterns most often finds root in the fleshy, expanding seed chambers of this particular plant, though some psychologists have pointed to Photoshop and the popularity of giving people the willies on social media as a factor in the supposed spread of the phobia.
Us? We just think they’re fascinating botanical constructs.
Just over one more week to go! We’re counting off the days until Mario Batali‘s first Family Dinner of the summer, with eminent chefs from both Lupa and Babbo presiding, and already our appetites are piqued. Not that it’s all too surprising—the promise of Mozzarella di Bufala, strip steak with marinated runner beans, pistachio olive oil cake and more would have the gourmand in almost anyone hopping with anticipation.
