Inside The New York Botanical Garden
Mario Batali’s Edible Garden
Posted in Mario Batali's Edible Garden on August 5 2014, by Lansing Moore
This Sunday, August 10, the Ruth Rea Howell Family Garden borrows the gastronomic talents of the Batali & Bastianich Hospitality Group for the second of our four special Family Dinners with Mario Batali’s Chefs. Alex Pilas and Fitz Tallon will bring a bit of culinary magic to NYBG from their role as chefs at New York’s hottest Italian marketplace, Eataly. You can hear Fitz Tallon’s pointers on potatoes in his own words in our Kitchen Tales series, alongside bite-sized wisdom from the rest of our visiting chefs.
There is no better place for guests to enjoy this special three-course, family-style menu than in the green seclusion of the Garden grounds on a cool summer evening. However, these Family Dinners are about more than just good food—though there will be plenty of that. Kids begin the evening with hands-on craft and gardening activities, followed by a cooking demonstration so families can see the custom menu come to life before tucking in to a delicious meal together. This MasterCard® Priceless event goes to support the Edible Academy initiative, so treat the family to a wonderful evening while contributing towards the Garden’s educational programming for children.
Tickets are sure to sell out, so book now. Read on for the full details about this Sunday’s special menu, and to get more information about the Edible Academy.
Read More
Posted in Mario Batali's Edible Garden on July 21 2014, by Lansing Moore
On the heels of last month’s hugely successful Whole Foods 5% Day, we are very excited for the start of the next special event series to support the Garden’s Edible Academy initiative. This Sunday, MasterCard® Priceless® New York presents the first of four Family Dinners with Mario Batali’s Chefs!
Celebrated chef and NYBG Board Member Mario Batali is Honorary Chair of the Edible Academy Committee, and for four nights only the Garden will host chefs from the Batali & Bastanich Hospitality Group‘s acclaimed restaurants to prepare a three-course, family-style menu to be served al fresco in the most secluded green oasis in New York City. Your family can join in the fun too, so read on for more details about the special menu and fun activities in store!
Read More
Posted in Mario Batali's Edible Garden on July 8 2014, by Lansing Moore
Celebrity chef Mario Batali is a longtime friend of the Garden, and an Honorary Chairman of the Edible Academy Committee. Thanks to him, Mario Batali’s Kitchen Gardens at the Ruth Rea Howell Family Garden produce fresh vegetables and herbs, such as Italian heirloom tomatoes, to teach children about healthy eating.
Well, harvest time is just about here, and the whole family is invited to enjoy a nutritious and delicious meal, al fresco, at Family Dinners with Mario Batali’s Chefs! Visiting culinary talents from the Batali & Bastianich Hospitality Group’s stellar restaurants—including Otto, Del Posto, and Eataly—will host a series of evenings featuring hands-on gardening and craft activities followed by a a three-course, family-style menu. Each evening will take place under the cool evening sky in the Whole Foods Market® Family Garden Kitchen.
Read More
Posted in Around the Garden, Mario Batali's Edible Garden on June 2 2014, by Lansing Moore
Encouraging families to eat better and live healthier lives is a matter of reconnecting people, especially city-dwellers, with where their favorite fresh fruits and veggies come from and how much better they taste when grown with local care. NYBG has long offered such programs to let kids see their greens at all stages of growth before they end up on their plates, and to meet the growing demand for garden-based educational programs we launched the Edible Academy initiative.
While our array of educational and family programs, including Mario Batali’s Kitchen Gardens, continue to make a difference in the community, the ultimate aim of the Edible Academy is to double the number of those we serve through the opening of a three-acre, state-of-the-art complex on the Garden grounds. Including an amphitheater, children’s garden, and educational greenhouse, the Edible Academy is our vision of the bright future for family nutrition and educational outdoor fun. And, once again, our friends at Whole Foods Market are helping to make that vision real.
Read More
Posted in Around the Garden, Mario Batali's Edible Garden, Programs and Events on July 23 2012, by Ann Rafalko
Part of The Edible Garden, ‘Mario Batali’s Kitchen Gardens‘ in the Ruth Rea Howell Family Garden is an interactive space filled with beds of vegetables and herbs used in the restaurants of chef Mario Batali. The whole family will love exploring these beautiful gardens using an audio tour and Mario’s Menu Mystery game (you can pick it up in the Family Garden).
On Thursday, July 26 join two chefs from Mario Batali’s restaurants, Cruz Goler of Lupa Osteria Romana and Frank Langello of Babbo Ristorante, for the second of four Family Dinners with Mario Batali’s Chefs in the Family Garden.
Read More
Posted in Photography on December 25 2011, by Ann Rafalko
In April we celebrated Spring Color Week as a rainbow of blooms burst forth.
Spring Color Week
Read More
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
This 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.
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
2 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.
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
Pickled 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.
Posted in Mario Batali's Edible Garden on September 21 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.
Sauteed Kale with Pancetta and Buratta on Charred Bread
Nicole Brisson, Executive Chef, CarneVino
1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste
In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.
On a flattop or grill, char bread slices and drizzle with good olive oil.
Slice the buratta, place on the warm charred bread, top with kale and serve immediately.
