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.
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon granulated sugar
1/2 vanilla bean
6 large egg yolks
1/2 pound cleaned, sliced strawberries
An additional 3 tablespoons granulated sugar
Place the heavy cream, milk, and 1/2 cup of the sugar in a heavy-bottomed saucepan. Scrape the vanilla bean and add the seeds and bean pod to the pot, and place over medium heat.
Meanwhile, whisk the remaining egg yolks well with the remaining tablespoon of sugar in a large bowl. When the milk/cream mixture comes to a boil, remove the pan from the heat. Add a splash of the hot liquid to the bowl with yolks, and immediately begin to whisk vigorously. Slowly whisk in the remaining liquid, then return the entire mixture to the saucepan and continue to whisk for about a minute or so. Strain the gelato base through a chinois or fine-meshed sieve to remove any bits of cooked egg.
Allow the gelato base to cool completely in the refrigerator, whisking occasionally so it will cool evenly. While the gelato is cooling, place the cleaned strawberries in a blender or food processor along with the additional 3 tablespoons of sugar. Pulse to achieve a chunky puree, but do not over process or the strawberries will liquefy.
Stir the strawberry puree into the cold gelato base to thoroughly combine them. Immediately transfer the gelato to an ice cream freezer and freeze according to manufacturer’s instructions.
Sweet smell of phlox drifting across the lawn—
an early warning of the end of summer.
August is fading fast, and by September
the little purple flowers will all be gone.
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.
Broccoletti with Stracciatella
Cruz Goler, Executive Chef, Lupa
4 cups broccoli rabe, tightly packed
The zest and juice of one lemon
A pinch of red pepper flakes
3 tablespoons lemon-infused extra virgin olive oil
3 ounces stracciatella (a type of mozzarella)
Salt and freshly ground pepper, to taste
Bring 4 quarts of water to a boil in a large pot.
Wash and trim broccoli rabe, cutting into desired lengths. Blanch broccoli until crisp-tender, about 5 minutes. Drain in a colander and cool under cold running water. Set aside to dry.
In a mixing bowl, season the broccoli with salt, pepper, red pepper flakes, and lemon zest. Dress the rabe with lemon-infused extra virgin olive oil (Olio Verde makes a nice option).
To plate, mix dollops of straciatella and spoonfuls of lemony rabe, seasoning the cheese with additional sea salt and freshly ground black pepper, to taste.
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.
Penne with Arugula, Ricotta, and Pepperoncino
Dan Drohan, Executive Chef, OTTO Enoteca Pizzaria, New York
Arugula Pesto
3 garlic cloves
1 tablespoon pine nuts
2 cups arugula leaves, tightly packed, rinsed and dried
2/3 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Drop the garlic into a food processor to chop. Add the pine nuts and arugula and pulse until the arugula is finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano. Set aside. The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
Bring 8 quarts of water to a boil in a large pot.
Meanwhile, in a small sauté pan, sweat the garlic and pepperoncini until the garlic is lightly toasted. Remove from heat.
When water is boiling, add 2 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time, reserving half cup of cooking liquid.
Transfer pasta to serving bowl and toss with pesto, pepperoncini, reserved pasta water, and pecorino. Serve immediately with dollops of fresh ricotta on top
The Ruth Rea Howell Family Garden opens to the public for daily gardening activities at 1:30 p.m. Prior to that time, it is not uncommon to see families sitting in these wonderfully shaded benches in little niches of a giant hedge. It’s like something out of a storybook!
Across From the Family Garden (photo by Ivo M. Vermeulen)
Debbie Becker’s ever-popular Bird Walks return this Saturday with a hunt for those tiny gems of the garden; hummingbirds! The walks begin at 11 a.m., leaving from the Reflecting Pool in front of the Visitor Center. A limited number of binoculars are available for loan at the Visitor Center Information Booth, so if you have a pair, bring them along, and be sure to wear sturdy shoes.
The diverse habitats of the Botanical Garden offer bird-watchers a chance to see dozens of species of birds throughout the year. The Garden’s magnificent 250-acres of outdoor gardens and collections, open meadows, native forest, and waterbodies such as the Bronx River and Twin Lakes entice birds migrating through the area in spring and fall and those that stay to nest in summer or to spend the winter.
We talked to some visitors and staff about their favorite birds and why they love birding at the Garden.
Upcoming Bird Walk themes include:
– In Pursuit of Hummingbirds September 10
– Great Hawk Migration September 24
– In Search of the Great Horned Owls November 19
– Annual Bird Count December 10
– Great Backyard Bird Count February 18
Tell us (by leaving a comment): What is your favorite bird? Have you had a great birding experience at the Garden?
1 cup heavy cream
