Inside The New York Botanical Garden
Strawberries
Posted in Programs and Events on July 15 2014, by Lansing Moore
Tomorrow’s Greenmarket will feature a very special herb demonstration by the community gardeners at Bronx Green-Up. Come with questions and pick up a gardening tip sheet to bring home! Each week features a special educational component. Check the upcoming schedule and see what useful tips and tricks you can bring home along with your groceries.
And don’t bother putting together a shopping list. The fun of the Greenmarket is coming to visit and planning your recipes around what’s in season. There’s a wealth of variety right now, including cherries, tomatoes, red and golden beets, and raspberries. Our specialty vendors also bring delicious baked goods every Wednesday to NYBG, such as assorted pies and tarts, cakes, brownies, and biscotti.
With the menus announced for our upcoming Family Dinners with Mario Batali’s Chefs—beginning Sunday, July 27—there is no end of inspiration for fresh summer recipes! One popular classic makes use of two ingredients in season at the moment—strawberries and rhubarb! Click through for a recipe to make an Old-Fashioned Strawberry-Rhubarb Crisp to share with loved ones.
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Posted in Photography on June 24 2014, by Matt Newman
…Did I mention the Greenmarket is back? I suppose the strawberries speak for themselves. Join us this Wednesday, 9 a.m. – 3 p.m.!
At the Greenmarket – Photo by Ivo M. Vermeulen
Posted in Mario Batali's Edible Garden on September 12 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.
Chioggia Beets and Strawberries with Shiso Yogurt
Anthony Sasso, Executive Chef, Casa Mono – Read a blog post Chef Anthony wrote about this recipe.
2 bunches of Chioggia beets (about 2 quarts)
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 cup water
1 head of garlic, cut in half
6 sprigs thyme
2 sprigs rosemary
2 lemons
1 pint strawberries, washed, stemmed and cut in half
1 tablespoon sugar
1 lemon, juiced and zested
A pinch of salt
16 ounces strained Greek yogurt
6 leaves shiso (if you cannot find shiso, you can substitute basil), julienned
2 shallots, peeled and finely sliced into rings
Basil leaves (if you can get a hold of opal basil, it makes for a great presentation)
12 squash blossoms
Preheat oven to 375ºF.
Toss the beets with the olive oil, vinegar, garlic, thyme, and rosemary. Season with salt and place in a roasting pan. Pour 2 cups of water over top. (The water will help create steam in the pan, making the beets easier to peel later on.) Cover the pan with aluminum foil and roast for 45 minutes. To check if the beets are cooked and tender, pierce with a knife. If the knife slides in and out with ease, the beets are fully cooked.
While the beets are in the oven, prepare the strawberries by tossing with sugar, salt, lemon juice, and lemon zest. Set aside.
Combine yogurt with the shiso (or basil) and season with salt. Set aside.
While the beets are still warm, peel them using a kitchen towel. Cut the larger beets into quarters and the smaller beets in half. Dress with 2 tablespoons of olive oil, the juice of 2 lemons, and taste for seasoning.
To plate, spread the yogurt on the bottom of a large platter, to about 2 inches from the edge of the plate. Combine the beets, strawberries and the shallot rings. Spoon mixture on top of the yogurt. Using the remaining juices from the beet and strawberry mixture, make a vinaigrette by adding olive oil and stirring gently. (Create a “broken” vinaigrette rather than a well whisked, emulsified one.) Drizzle dressing around the outside of the plate.
Garnish with squash blossoms and basil and serve.
Posted in Mario Batali's Edible Garden on September 7 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.
Strawberry Gelato
Gina DePalma, Executive Pastry Chef, Babbo
Recipe Courtesy of Dolce Italiano, Desserts from the Babbo Kitchen (W. W. Norton & Company, 2007)
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.
Makes about 3 1/2 cups of gelato
