The Feisty Foodie: The Edible Garden @ NYBG -
A nice write-up about The Edible Garden
The following tips are provided by WholeFoodsMarket.com:
For all varieties of summer squash, they should be heavy for their size with glossy, unblemished skins. Soft, thin skins are also an indicator of freshness and quality. Hard skins are over-mature with fibrous flesh and hard seeds.
Variety Characteristics Tips for Selecting Zucchini similar to a cucumber in shape small ones are more tender than large ones Crookneck Squash yellow skin, slender, curved neck, slightly sweet, meaty choose those under 10 inches in length Straightneck light green or yellow color small ones are more tender than large ones Scallop (Patty Pan) small, disk-shaped, scalloped edges, sweet, tender should be harvested young
Store unwashed summer squash in the crisper drawer of the refrigerator for no more than three or four days. Do not wash until you’re ready to prepare them since moisture promotes decay. The flesh may be diced or grated and then frozen for long-term storage, but freezing breaks down the texture. Unless you intend to use frozen squash for baking, it should be blanched for two minutes prior to freezing.
Peeling is not necessary. Larger squash and crookneck varieties may need to be cut in half and the seeds removed with a spoon prior to slicing. Due to its high water content, summer squash may need to be drained before being used in recipes where additional liquid is not desired. To do so: After cutting, salt lightly and place in a colander in the sink for about 20 minutes, then rinse thoroughly and pat dry. Summer squash is versatile—amenable to steaming, grilling, boiling, frying, sautéing or stir-frying regardless of variety. It is a good addition to vegetable medleys, complementing tomatoes, onions, peppers and okra. Light summer ratatouilles are an especially good use for fresh squash. Large, over-mature zucchini may be used in cakes or other baked goods to add moisture to the recipe.
Summer squash varieties are a source of fiber, iron, manganese, magnesium, potassium, phosphorous, riboflavin, niacin, zinc, and vitamins A, B6 and C.
Recipe courtesy of Whole Foods Market:
Rhubarb Cream Pie
This unique rhubarb-only pie comes to us from a team member with a passion for rhubarb. This was his mother’s recipe (adapted from a 1950’s era Better Homes & Gardens cookbook) and one of his favorite desserts as a child and still today. He once ate an entire pie in the space of an afternoon, much to the dismay of his mother!
We replaced the shortening in the crust with butter and added some orange zest to the filling to complement the citrus flavors in the pie crust. A touch of fresh nutmeg adds warm spicy notes to the tart rhubarb.
Orange Pie Pastry
2 cups all-purpose unbleached flour, more for rolling out the dough
1 teaspoon salt
Grated zest from 2 organic oranges
10 tablespoons (1 stick + 2 tablespoons) unsalted butter, diced and chilled
Juice from 1 organic orange, about 5 tablespoons, more if needed
2 tablespoons milk
For the Rhubarb Filling
1 1/2 cups sugar
1/4 cup all-purpose unbleached flour
1 teaspoon grated orange zest leftover from pastry
1 tablespoon freshly squeezed orange juice
3/4 teaspoon freshly grated nutmeg
3 eggs, lightly beaten
1 pound fresh rhubarb, trimmed and cut into 1-inch slices (about 4 cups)
First, make the pie pastry. Set aside 1 teaspoon of the grated orange zest for use in the filling. Place flour, salt and remaining orange zest in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add butter and pulse until the butter and flour are combined and the mixture resembles coarse meal, about 10 seconds. Alternatively, cut butter into flour using two table knives. Add orange juice and pulse just until the dough begins to come together. If dough is dry, add another tablespoon or two of juice or water. Remove from processor and gather dough into a flattened disc. Cover and refrigerate for 30 minutes.
Preheat oven to 400°F. Make the filling by whisking the sugar, flour, zest, orange juice, nutmeg and eggs together until blended completely. Stir in rhubarb and set aside.
Remove pastry from refrigerator. Divide the dough in half. Roll out one half and line a 9-inch pie plate with it. Spoon rhubarb filling into pie shell. Roll out the second half. Cut into 12 1-inch strips and form a lattice top over the filling by arranging six of the strips across the top of the pie, spacing them evenly apart. Place remaining strips across the top of the pie in the opposite direction. Press strips to edge to seal. Crimp or flute the edges. Brush lattice gently with milk. Bake for 50 to 60 minutes or until pastry is golden brown, rhubarb juices are bubbling and pie filling is lightly browned and set. If crust browns too quickly, cover the edge with foil. Let cool completely before cutting.
Per serving (About 1/8 pie/181g-wt.): 440 calories (140 from fat), 16g total fat, 9g saturated fat, 7g protein, 67g total carbohydrate (2g dietary fiber, 37g sugar), 115mg cholesterol, 320mg sodium
The following tips are provided by WholeFoodsMarket.com:
Common varieties of rhubarb range in color from pale green to pink to deep red. Color is not an indication of quality or flavor. Look for rhubarb that is firm, crisp and glossy. Avoid limp, dull-colored stalks. Stalks more than 1 ¼ inches thick may be tough and fibrous, though some green varieties are tender at even larger dimensions. There are two main types of rhubarb found in markets: field grown and hothouse. Field grown is available from April through September and has more intense flavor and color. Hothouse, or greenhouse, rhubarb extends the season at both ends and can be found nearly year round in some areas. Hothouse rhubarb is a bit sweeter, more tender and the stalks are not quite as firm.
Fresh rhubarb stalks will keep in the refrigerator for four or five days, but it’s best to use them as soon as possible, before they become flaccid. Rhubarb freezes quite well; simply cut it to a size appropriate for the container and place in the freezer. Frozen rhubarb will keep for up to nine months.
Rhubarb is always sold with the leaves cut off, but if you grow your own or get it from a neighbor, be sure to completely remove all traces of the leaves, since they contain oxalic acid, a corrosive toxin. Before cooking with rhubarb, remove any trace of the leaf and cut off about 1 inch of the bottom along with any discolored areas. Rhubarb is extraordinarily tart and sour and is always used in conjunction with a sweetener. Rhubarb’s earthy tartness can be incorporated into savory dishes as well, turning stews or ordinary chicken or pork dishes into an extraordinary flavor experience. One simple method is to cook rhubarb in sugar and use the resulting sauce as a marinade, serving sauce or stew ingredient.
Rhubarb is a source of magnesium, fiber, vitamins C and C, calcium, potassium and manganese.
Cooking demonstrations at The Edible Garden -
Want to meet your favorite Good. Food. Stories. editors up close and personal and sample some of our signature dishes? If you’re in New York this summer, you’re in luck, because we’ll be showcasing our favorite seasonal foods with locally-grown ingredients at the New York Botanical Garden’s Edible Garden.
Become a fresh-food gourmet in no time, with featured tools from Anolon®. Each week we’ll be featuring a new tool that will have you cooking like a pro before you know it. Two of each item will be given away weekly.
Breakfast muffins, birthday cupcakes, party size mini-quiches and buttery rolls all bake with ease and perfection using this high-quality muffin pan made of durable, heavy weight carbon steel that’s dishwasher safe. In addition, comfortable silicone Anolon SureGrip® handles provide a slip-free grasp. Paper baking cups are totally optional since the excellent nonstick surface ensures foolproof food release, and effortless cleaning. Garden-fresh grated zucchini, peaches, berries, apples and pears are all ideal ingredients for sweet and savory treats.
(Item # 54710 - $24.99)
For official rules click here.
Berries Abound! During this Fourth of July Weekend (Monday, too), The Edible Garden cooking demonstrations at the tented Conservatory Kitchen are starring New York chefs preparing their mouth-watering, berry-inspired recipes. In the Home Gardening Center, the Blueberry Trial Garden is featuring several interesting varieties. And the Family Garden’s strawberry patch is brimming with these summertime favorites.
Don’t miss these and other berry highlights all weekend!
The New York Botanical Garden has a gorgeous showcase called The Edible Garden. It’s an exhibit demonstrating how plants and their glorious bounty go straight to a table. Although in some dishes, they’ll take a detour in a kitchen. The exhibit started June 19 and it will end October 17. Several weekends will feature famous chefs, cooking demonstrations and garden classes. This week’s theme is berry special. I’ve also included recipes for a Strawberry Mint and a Mango Raspberry Sorbet to accompany this week’s theme. The strawberries and raspberries are from the farmer’s market, and the mint is from my urban pottery garden. The mangoes used in this recipe is a favorite variety called Champagne. It’s important to let them fully ripe to enjoy their sweetness. Please enjoy the show. Visit www.MyLifeRunsOnFood.com for more recipes.
Repost from 66 Square Feet, a blog about gardening in tight spaces - visit blog here.
My strawberries are ripening again, so the everbearing cultivar “Fern” really is one.
For more strawberries, visit the NYBG’s Edible Garden this weekend.
Saturday is strawberries, Sunday raspberries, with blue and blackberries on Monday. Click here for the cooking and recipe schedule.
The Garden-to-Table weekend is free to members of the NYBG, or $20 per adult, with a $2 discount if you book online. The best part of it, of course, is the kitchen gardens themselves.
The following tips are provided by WholeFoodsMarket.com:
Fresh blackberries are more difficult to find in season than other berries because shipping accelerates loss of quality. Locally grown blackberries are your best bet. Look for berries that are firm, dry and of uniform purplish-black color. When selecting any type of berry, it is important to inspect their packaging carefully to look for signs of spoilage, excessive moisture or mold. Check cellophane-wrapped containers for stains or dampness, which could indicate damage, and make sure the berries are not wrapped too tightly. Look under the top layer of berries in open containers to check for mold.
Blackberries are extremely perishable so be prepared to use them within 24 hours of purchase. As soon as you get them to your kitchen, empty the carton and discard any crushed or moldy berries. Consume the soft, overripe berries immediately and return the rest of the berries to the carton or place them in a single layer on a shallow plate or pan, then cover with paper towels and plastic wrap and refrigerate for up to two days. Blackberries freeze well.
Serve fresh blackberries drizzled with honey, with yogurt or ice cream, or tossed in a salad. Cooked desserts and jams incorporate fresh or frozen blackberries equally well—no need to thaw frozen ones before adding them to recipes.
Like most darkly colored fruits and vegetables, blackberries are rich in antioxidants, including vitamins C and E as well as ellagic acid.