This summer, stay local. The Edible Garden is the New York Botanical Garden’s summer-long celebration of growing and eating fresh, locally grown food. Learn to grow and prepare delicious garden produce, meet celebrity chefs and gardeners, and spend time with family and friends exploring our many summer exhibits all within the garden’s spectacular 250-acre landscape, just minutes from Manhattan, the boroughs, Bergen County and Westchester.
I’ll be appearing at the Edible Garden twice this summer, and I couldn’t be more excited about it. I had the pleasure of attending the opening of the exhibit last weekend. The gardens could not be lovelier. I particularly enjoyed our tour of the Family Garden, where education programs teach New York City children to grow, eat and enjoy their veggies, and families tend plots together. The staff is amazing and knowledgeable, and the setting is perfect for strolling, contemplating, and enjoying nature in all of its splendor.
On July 11th at 3pm, come to the Conservatory Kitchen for Summer Salads from the Grill. Using the freshest local produce, I’ll be demonstrating Roasted Tomato Gazpacho, Grilled Corn and Black-Eyed Pea Salad (featured in The Best of Vegan Cooking), and a fabulous Grilled Panzanella.
On August 8th, I’ll return to the Conservatory Kitchen at 1pm and 3pm for Home Canning. We’ll discuss methods for preserving the bounty of your garden or local farmers’ market, and I’ll show you how to make tomato sauce and fruit preserves.
For more information and discounted tickets, visit www.nybg.org/promo. Choose: Friends Ticket Buy 1 Adult get 1 half price, and enter code: EGDIG09.
2 comments:
Hi. I was there over the weekend with my daughter and she loved your food. You mentioned the recipes would be online but we can't seem to find them. Could you point us in the right direction? Thanks, Sandra (sfathi@affectstrategies.com)
Hi Sandra - thanks! All of the recipes from my Edible Garden appearance are online at www.nybg.org. Click on the Edible Garden link, and then I believe you click "eat it" and there's a link to recipes. The recipes are organized by ingredient. Once the exhibition has ended, I will also re-post here. Come back on August 8th - I'll be there at 1 and 3 doing presentations on home canning and preserving.
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