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Plant Talk

Inside The New York Botanical Garden

Ann Rafalko

Kiku Classification: Irregular Incurve, Reflex, and Regular Incurve

Posted in Behind the Scenes, Exhibitions on September 28 2011, by Ann Rafalko

Japanese Chrysanthemums in the Nolen Greenhouses, 2010
Japanese chrysanthemums in the Nolen Greenhouses, 2010

Beginning October 5, Fall Flowers of Japan will feature a dazzling display of kiku in the Enid A. Haupt Conservatory! Don’t miss these magnificent Japanese chrysanthemums trained to grow in a mesmerizing variety of shapes and styles. In anticipation, we’re taking an in-depth look at these fascinating flowers.

Learn more about these fascinating flowers below.

Mario Batali’s Edible Garden Recipe of the Day: Whole Wheat Rigatoni with Chard, Garlic, and Dandelions

Posted in Mario Batali's Edible Garden on September 25 2011, by Ann Rafalko

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

Chard in Mario Batali's Edible Garden at the New York Botanical GardenThis 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 ‘Bright Lights’ chard and dandelions into the best food processor and let it do the work. 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.

Mario Batali’s Edible Garden Recipe of the Day: Rosemary Olive Oil Cakes

Posted in Mario Batali's Edible Garden on September 24 2011, by Ann Rafalko

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

Rosemary2 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.

Mario Batali’s Edible Garden Recipe of the Day: Pickled Shallots

Posted in Mario Batali's Edible Garden on September 23 2011, by Ann Rafalko

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

Allium HarvestPickled 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.