Tag Archive | "New York Botanical Garden"

New York’s wet season sends mushroom hunters in frenzy, NY Times

The year 2011 is New York City’s fourth wettest year ever recorded and it is keeping mushroom hunters busy, the NY Times reported.

“It’s that kind of year that people will talk about in the future: ‘Remember 2011, the year the hen took over New York?’ ” said Gary Lincoff, author of “The Complete Mushroom Hunter” and an instructor of a mushroom-identification class at the New York Botanical Garden in the Bronx.

Even in a normal year, Mr. Lincoff said, “The city is a phenomenal place to go mushrooming.”

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Bronx botanical garden debuts world’s largest pumpkin, NY Daily News

A giant pumpkin from Quebec, Canada will be the center of attraction at the New York Botanical Garden’s Halloween celebration this year, the NY Daily Daily reported.

Weighing close to one ton, the pumpkin will be carved on Saturday at the popular Bronx venue.

“Every year they just go after bigger and bigger ones,” said Michael Nee, a curator at the Botanical Garden. “There’s no end in sight”

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[Video] Hot house!  A Caribbean ecosystem in the snow-covered Bronx

[Video] Hot house! A Caribbean ecosystem in the snow-covered Bronx

By Sana Gulzar & Manuel Rueda

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Edible Garden’s season finale

Celebrity chefs and gardeners teamed up on Oct. 17 for the season finale of the New York Botanical Garden’s Edible Garden exhibit to show visitors how to take their homegrown vegetables from the ground to their dinner plates – just like the pros.

Todd English giving audience members a taste of the beets he used in his risotto. Photo: Brent Ardaugh

Todd English giving audience members a taste of the beets he used in his risotto. Photo: Brent Ardaugh

Start small, and start easy, said Sonia Uyterhoeven, the gardener for public education at the New York Botanical Garden.

“Start with chili peppers, zucchini or tomatoes,” Uyterhoeven said. “Go to people’s gardens and learn what grows well in your neighborhood. Know the needs of the vegetables.”

The next step is learning how to cook them.

Todd English, the chef and owner of Olives Restaurant in Manhattan, taught audience members how to dress a side of risotto with paper-thin slices of beets, roasted in vinegar and wine.

“I call this my little treasure chest,” said English.

English used the risotto as a side dish for lamb chops.

“He’s a very amazing chef,” said Catherine O’Hara, an educator from Manhattan who had a front-row seat at English’s demonstration. “That was the most original, creative use of beets.”

Jennifer Rothman, 36, the associate vice president of children’s and public education at the New York Botanical Garden, coordinated over 200 cooking demonstrations since June, sometimes stepping in and doing demonstrations herself when chefs could not attend.

“I love the cooking demos,” Rothman said. “But tomorrow I have off, and I’m looking forward to that.”

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