Last week we told you about some very special visitors coming to the Garden. Because last week was Smurf Week in New York City (in honor of the new movie The Smurfs ®), the Everett Children’s Garden played host to two of the hottest stars in Hollywood today: Papa Smurf and Smurfette. Check out this short video below highlighting their visit.
And just because the Smurfs are gone doesn’t mean the fun is over at the Children’s Garden. Right now the “Flowers to Fruits” program runs everyday (1:30-5:30 p.m. on weekdays and 10 a.m.-5:30 p.m. on weekends). Children can make a Nature Field Notebook and identify the dizzying diversity of flowers and pollinators that inhabit the Adventure Garden during the summer months. Create a pollinator puppet, pot up a plant, and visit the pond to spot frogs, turtles, and other wetland wildlife.
Find out what’s happening during your visit to the Garden in our “Plan your visit” section of our website.
Smurfs Week NYC at NYBG
Tuesday, July 26 – Sunday, July 31
Celebrate the release of the new movie, The Smurfs ®, with Smurfy fun for kids all week. Embark on a Smurf-errific scavenger hunt exploring the gardens to find things Smurfs love, like mushrooms and berries. Plus, have fun spotting their wildlife friends like frogs, turtles, and birds. Thursday, July 28 ONLY!! Meet Papa Smurf and Smurfette from 1:30-4 p.m. in the Everett Children’s Adventure Garden!
The Greenmarket is open today until 3 p.m.! Be sure to stop by.
It’s a beautiful day to get out and sample the goods from our fantastic vendors. Grounds admission is free on Wednesdays (there is an additional charge for entrance to the Conservatory and certain gardens), but there’s so much to see on the grounds right now (Waterlilies! Daylilies! Roses!) that a quick trip to pick up beans and blackberriescould easily turn into an all-day affair.
Here’s a look at what’s fresh and delicious today at the Greenmarket:
Plums, peaches and blackberries are in season this week!
Gajeski Produce has beautiful bunches of sunflowers and statice, corn, zucchini, cucumbers, squash, beets, tomatoes, lettuce, broccoli, new potatoes, scallions, string beans, kale, blueberries, black cherry tomatoes, peppers, shallots, basil, cilantro, lettuce, broccoli, new potatoes, scallions, onions, dill, blackberries, blueberries and eggs.
Local honey can be purchased from The Little Bake Shop. Pies of all sorts-cherry, blueberry, apple, and raspberry in the Linzer tart and chocolate croissants, quiches, and scones
Bread Alone has sourdough, multigrain bread, foccacia breads; raisin nut, Ciabatta, and peasant rolls; as well as muffins, tarts, danishes, cookies, baguettes, scones, tarts, cookies, danishes, muffins are also available.
Red Jacket Orchard has plums, sour cherries, apples, gooseberries, jams, and juice.
You can learn more about Greenmarket, part of the Council on the Environment of New York City and one of the largest open-air farmers market programs in the country their booth. Taste what’s fresh at their weekly cooking demonstrations.
The Waterlily & Lotuses Pool in the courtyard of the Enid A. Haupt Conservatory is a magical place. Summer breezes ripple the surface, playing with the glittering reflection of the Conservatory; koi stick their heads clear out of the water, as if begging for a scratch under the chin; and kaleidoscopic waterlilies and lotuses stir gently, like drowsy dancers at the end of an evening of waltzing. The colors and lingering aromas of these exotic flowers create a enchanted atmosphere, perfect for afternoon daydreaming.
Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden features the celebrity chef’s favorite ingredients. In Batali’s Berry Patch; the Otto Pizza Garden; and the Babbo Beets, Beans, Garlic, and Greens Garden, kids and families can learn all about the benefits of vegetable gardening and using fresh produce in daily meals. We asked the chefs at Mario Batali’s restaurants to give us some insight into how they love using the ingredients being grown at the Garden. First up, Anthony Sasso Chef de Cuisine at Casa Mono tells us how he likes to use strawberries (as featured in Batali’s Berry Patch), and Chiogga beets (as featured in the Babbo Beets, Beans Garlic and Greens Garden) in a simple summer salad.
In New York, we get pretty excited about the first culinary signs of the season. Winter, spring, summer, and fall are pretty well defined in the Northeast. So as soon as a fruit or vegetable makes its debut at the local farmers market, chefs are instantly motivated to come up with new ideas and get their hands on what’s in season before anyone else. In the spring, after long cold months of winter squash and mushrooms and potatoes (brown, brown, and brown), that means we get to look forward to ramps, asparagus, snap peas, and anything else green!
Similarly, there are a few things that offer hints that summer has arrived (besides ice cream trucks on every corner), like strawberries. Strawberries have a way of popping up (especially the wild ones) after the first few consecutive days of really warm weather. In New York, that means towards the middle or end of June. And I think I speak for most chefs when I say that we have a hard time coming up with unique ways to use them creatively in savory dishes. Strawberries are sweet and tart, beautiful to look at, juicy, and small enough to use whole, yet they are usually given to the pastry kitchen to be used as a topping for sundaes, as a condiment to shortcake, or cooked down with sugar until they become jammy for cheesecake. I have used them before by pureeing the fruit into a sauce to dress poultry, or simply mixing them with balsamic and sherry vinegar as an accompaniment to our house-made charcuterie.
This year though, we wanted to leave them uncooked and intact, so I started to play around with raw strawberries. I sprinkled them with just a touch of sugar (this lets the berries sweat out their juicy interior) and lemon juice and paired them with our baby beet salad, in which we use Chioggia beets as the main ingredient. This heirloom beet variety has that same great earthy taste as red beets, but tend to be a little bit sweeter and are quite a sight to behold when peeled and cut in half. Inside they have a colorful swirl pattern that best resembles a trippy Grateful Dead bumper sticker (sorry, I’m from Woodstock). Their greens are really delicate and can be cooked down as a nice side dish. The stems are crunchy and make a great snack, or a surprise addition to a crudité platter. They’re easily one of our favorite vegetables at Casa Mono because of how versatile they are. I suppose beets embody the “nose to tail” ethos of the garden, meaning you can use every part in the kitchen.
So when you taste the two together, the match is pretty surprising. The beets are firm and rich and the juicy strawberries lend great sweetness. We pair them with a thickened Greek-style yogurt spiced up with Shiso (Perilla) leaves and garnish it all with summer squash blossoms and basil leaves. A trip to the garden can turn into the perfect summer lunch.
Seasonal Walk is an exuberant celebration of the seasons. Never the same two weeks in a row, this beautiful garden was designed by the famous landscape designers Piet Oudolf and Jacqueline van der Kloet. Bordering the Garden Cafe and the Enid A. Haupt Conservatory, Seasonal Walk in the early Summer is a dazzling display of sun-loving dahlias, garden phlox, and a range of lilies. At the eastern end of the walk an assortment of plants that thrive in the shade like ferns and astilbes can be found under a stand of trees. Keep your eyes open for the many different kinds of butterflies that flock to this colorful, beautiful garden.
Today I sauntered down Daylily Walk at lunchtime. Daylily Walk runs from Perennial Way (the road that goes in front of the Conservatory), past the Garden Cafe, down a little hill, and then takes a jag to the left running parallel to Garden Way (the road in front of the Library Building where the Greenmarket is held) (map). Daylily Walk is currently a riot of color and a study in fabulous plant names. Come check out the amazing diversity of daylilies!
We’re so lucky to have such creative and enthusiastic visitors! Do you create art at the Garden? We would love to see it! If you would like your Garden-themed art featured on Plant Talk, email an example of your work and a little bit about yourself to blog@nybg.org.
Today’s topic is the one thing that I think every New York City wildlife photographer should consider investing in. With this, not only will you have access to the grounds and great attractions the Garden offers year round, but you’ll also be able to enter the Garden before the public does. What is it? It’s an Annual Supporting Membership.
As a Supporting Member, not only will you get a neat membership card for yourself and one other person (which in turn, gets you into the Conservatory, Rock Garden, Everett Children‘s Adventure Garden, and more) both of you will get what I like to call “the golden ticket:” An early-morning grounds pass which grants you access to the Garden’s stunningly beautiful 250-acres before they open to the public at 10:00 a.m. With this pass, you can arrive as early as 6:00 a.m. and shoot till your heart’s content.
An annual supporting membership is $250. Yes, that might seem a bit steep, especially in today’s economy, but you can cut the cost in half if you join with another person. I convinced my best friend who is also an amateur photographer to join with me, which brings the cost down to $125 each. Although the membership is in my name, we both got individual membership cards and early morning grounds passes.
I look at it this way; the money is going to keep a place that I love operating. Just the opportunity to photograph hawks, owls, and other wildlife with only a few folks around 52-weeks a year is enough to get me to re-up every year. My last four close-up encounters happened before 7:30 a.m.!
You just show your pass to the security guard at either entrance and you’re in. During one of my more recent adventures, I came across two young great-horned owls and one of their parents in the native forest around 6:45 a.m. I was able to get some great shots and video.
If you just want to go solo and don’t care about the pass, then join as an individual at $75. You can check out all the different levels of membership here.
If you still need convincing, then go to my photo site and see for yourself. Look into the eyes of the owls, hawks and other wildlife and imagine yourself in the Native Forest, camera in hand, the smell of damp earth in the air and the sounds of the natural world around you. It doesn’t get any better than this.
