{"id":28545,"date":"2012-09-11T12:49:06","date_gmt":"2012-09-11T16:49:06","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=28545"},"modified":"2012-10-17T15:34:27","modified_gmt":"2012-10-17T19:34:27","slug":"weekly-greenmarket-preview-cornucopia","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2012\/09\/garden-programming\/weekly-greenmarket-preview-cornucopia\/","title":{"rendered":"Weekly Greenmarket Preview: Cornucopia"},"content":{"rendered":"

\"\"<\/a>Wednesdays are foodie days at The New York Botanical Garden<\/a>, and the twelfth is no different! If your palate’s been hunting for something a touch more scintillating than what you can sniff out at your average midtown hot dog stand, it’s not a crime to look outside your borough–the Bronx, perhaps? As always, our Greenmarket is a cornucopia of home-grown goodies!<\/p>\n

Peppers in many a color were last week’s highlights–orange, yellow, and red, all crisp and piquant–while apples flaunted sweetness among the pre-fall fruits. Even the fresh bitterness of dandelion greens was on call. Not to be outdone by the “two to four servings a day” crowd, The Little Bake Shop and Millport Dairy made a delectable point with fresh-baked breads, raisin oatmeal cookies, and berry pies to put any dessert tray to shame. Wash it down with a fruity juice from Red Jacket Orchards and you’re sending off summer with all the right flavors.
\n
\nI’m not so sure what we’ll see this Wednesday (it’s always a pleasant surprise), but I thought I’d spotlight some of the flavors we’re seeing so much of in recent weeks. Below, just a few recipes to prepare you for tomorrow’s shopping.<\/p>\n

Again, the Greenmarket takes place along Garden Way in front of the Library Building, every Wednesday through November 21, from 9 a.m. to 3 p.m. One-hour parking at the Mosholu Gate entrance and grounds admission to the NYBG are free to all, and our vendors accept EBT, WIC, FMNP<\/a> and NYC Health Bucks<\/a>.<\/p>\n

Weekly Walking Club \u2013 Meets every Wednesday at 10:30 a.m. by the NYBG information table<\/strong><\/h3>\n

Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.<\/p>\n

Family Garden Program Preview — Pollinator Pals: Bees and Butterflies — 11 a.m. to 1 p.m.<\/strong><\/h3>\n

Join us in learning about important pollinators: honeybees as well as Monarch butterflies that are passing through on their way to Mexico. Get buzzy doing the honeybee dance, observe up-close the workings of a beehive, and sample honey from different nectar sources.<\/p>\n

\n

\"\"<\/a><\/h3>\n

Recipes<\/h3>\n

Dandelion Greens<\/h4>\n

By Diana Rattray, Southern Food<\/a><\/p>\n

Ingredients (serves 4)<\/em><\/strong>
\n1 pound dandelion greens
\n1\/2 cup chopped onion
\n1 clove garlic, minced
\n1 whole small dried chile pepper, seeds removed, crushed
\n1\/4 cup of cooking oil
\nSalt and pepper
\nParmesan cheese<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. Discard dandelion green roots, and wash greens well in salted water. Cut leaves into 2-inch pieces.<\/li>\n
  2. Cook greens uncovered in small amount of salted water until tender, about 10 minutes.<\/li>\n
  3. Saut\u00e9 onion, garlic, and chili pepper in oil.<\/li>\n
  4. Drain greens; add to onion and garlic mixture. Season with salt and pepper to taste, then top with grated parmesan.<\/li>\n<\/ol>\n
    \n

    Pickled Lady Apples<\/h4>\n

    By Martha Stewart<\/a><\/p>\n

    Ingredients (serves 12)<\/em><\/strong>
    \n2 pounds lady apples (or crab apples)
    \n2 cups apple-cider vinegar
    \n1\/2 cup packed light-brown sugar
    \n1\/2 cup granulated sugar
    \n1 1\/4 cups water
    \n1 1\/2 teaspoons coarse salt
    \n2 cinnamon sticks
    \n1 1\/2 teaspoons whole allspice berries
    \n3 whole cloves
    \n1 dried bay leaf
    \n3\/4 teaspoon whole black peppercorns
    \n1\/2 cup fresh cranberries<\/p>\n

    Instructions<\/strong><\/p>\n

      \n
    1. Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.<\/li>\n
    2. Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes.<\/li>\n
    3. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Tomorrow at the NYBG, join us for a late-summer Greenmarket! Admission is, as always, free.<\/p>\n","protected":false},"author":153,"featured_media":28559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[17],"tags":[299,4640],"jetpack_featured_media_url":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-content\/uploads\/2012\/09\/Weekly-Green.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/ph0lU-7qp","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/28545"}],"collection":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/users\/153"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/comments?post=28545"}],"version-history":[{"count":17,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/28545\/revisions"}],"predecessor-version":[{"id":28814,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/posts\/28545\/revisions\/28814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media\/28559"}],"wp:attachment":[{"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/media?parent=28545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/categories?post=28545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nybg.org\/blogs\/plant-talk\/wp-json\/wp\/v2\/tags?post=28545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}