Asian longhorned beetles (ALB) are many things, but picky eaters isn’t one of them. It’s part of the reason they’re now such persistent pests throughout the northern United States. Worse, they’re approaching something of an outright pestilence. These non-native invaders are mincing maple populations, trashing elms, making a buffet of poplars and will happily bore into a wide menu of other tree genera! But thanks to a partnership with the Sentinel Plant Network, a USDA-funded collaboration between North American public gardens and other concerned groups, the NYBG is proud to serve as one of a number of “watchposts” striving to counter the menace through safe, effective means. That’s where our bug traps come in.
Native to Japan, China, and Korea, Anoplophora glabripennis first made its U.S. presence known in 1996. Soon after, it was found in Canada, France, Italy, Germany, and a slew of other countries less than welcoming of their newest guests. By the time authorities concluded that hardwood shipping crates were to blame, it was too late to shut the door: the beetles were already reproducing, boring into trees to lay their eggs. Upon hatching, the larvae then ravage the trees further, feasting on bark and inner wood. And 16 years later, the hunt continues for a fool-proof means of eradicating the ALB from American forests.
It’s tomato time, and that can only mean one thing, that it is also gazpacho time. Gazpacho (or gaspacho) is a cold soup from Spain. It is refreshing, healthy, delicious, and a great way to showcase the intense flavor of summer’s most perfect tomatoes.
Gazpacho generally consists of a few basic ingredients; tomatoes, cucumbers, peppers, garlic and olive oil, but as with most “simple” recipes, the variations are endless. We have rounded up a handful of our favorite gazpacho recipes below. Do you have a favorite variation we haven’t mentioned? Feel free to tell us in the comments!
Summertime is also a good time to brush up on your food safety smarts. To that end the Cornell Cooperative Extension will be at the Greenmarket this week 11 a.m. – 1 p.m. to offer tips and answer all your food safety questions.
The weekly NYBG Greenmarket occurs every Wednesday through November 21, 9 a.m. to 3 p.m. near Tulip Tree Allée. Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted.
Sometimes the ordinary can look extraordinary just by making a few changes. This is the case with dusty miller (Centaurea cineraria) in the Home Gardening Center. In one of the beds we have ‘Gloucester White’ growing alongside Salvia ‘Wendy’s Wish’ and Petunia Supertunia® ‘Vista Silverberry’. This is how you would expect to see it in a display–partnered in a nice color combination with other annuals.
In an adjacent bed, however, we have done something different. The same dusty miller, ‘Gloucester White’, has been grown into a standard. The two specimens that you see are between four and five years old. Dusty miller is a vigorous grower and forms a woody stem fairly quickly, making it an ideal candidate for a standard.
Artichokes look vaguely dangerous and are difficult to eat and prepare, but enlightened eaters know that they are a very worthy labor of love.
I am a bit carcofi mad. I have loved them since I was a young child. I would request them every year for my birthday alongside a grilled steak until well into my 20s. How did I, a kid who grew up with food aversions just like any other kid, become hooked on such an unlikely vegetable? My mother simply served them to me, I tried them, and I loved them!
Would you like the opportunity to introduce your children to this strange vegetable, too? Then bring them to our next Family Dinner with Mario Batali’s Chefs with Chef Alex Pilas of Eataly and Chef Dan Drohan of Otto Enoteca Pizzeria on Thursday, August 2 in the Ruth Rea Howell Family Garden. Artichokes are growing beautifully alongside a massive collection of herbs in the Eataly beds of ‘Mario Batali’s Kitchen Gardens,’ and will be served as a main course alongside leg of lamb and dandelion greens by chefs Pilas and Drohan.
There’s so much going on behind the curtain of the as-yet-unopened Native Plant Garden, and yet, here and there, the patchwork of developing biomes already lays down a wide-open, peaceful vibe.
A little late for Easter? Not really! The Easter lily’s off-kilter blooming periods makes this Japanese native a fragrant option for gardens in mid-summer.
Lilium longiflorum ‘Snow Queen’ — Photo by Ivo M. Vermeulen
Is it too early to plan for your child’s critically acclaimed gallery showings? Maybe not! Because sometimes inspiration just needs a little coaxing. Join the NYBG on Saturday, July 28, as we host MasterCard® “Priceless Budding Masters” in the Everett Children’s Adventure Garden, guiding each young artist through a hands-on exploration of the links between nature and their own boundless creativity.
Just as Claude Monet looked to his garden to find his muse, kids will enjoy the opportunity to indulge inspiration through the plants and flowers around them, channeling what they see, smell, and touch into masterpieces of their own. Once finished, each young Impressionist’s painting will be photographed for our online gallery–or even hang in the Budding Masters Gallery if your child chooses. That’s a long way from sticking it on the kitchen fridge. So be sure to sign up today, as remaining spots are sure to disappear quickly!
Asian longhorned beetles (ALB) are many things, but picky eaters isn’t one of them. It’s part of the reason they’re now such persistent pests throughout the northern United States. Worse, they’re approaching something of an outright pestilence. These non-native invaders are mincing maple populations, trashing elms, making a buffet of poplars and will happily bore into a wide menu of other tree genera! But thanks to a partnership with the Sentinel Plant Network, a USDA-funded collaboration between North American public gardens and other concerned groups, the NYBG is proud to serve as one of a number of “watchposts” striving to counter the menace through safe, effective means. That’s where our bug traps come in.
