Thursday, June 17, 2010

The Edible Garden

Join me this summer center stage at the Conservatory Kitchen for The Edible Garden on July 17th and August 14th at The New York Botanical Garden. I will be helping the Garden celebrate locally grown, seasonal food in a delightful cooking demonstration. On July 17th, I'll be presenting recipes featuring summer squash, and on August 14th, we'll explore different ways to use peaches.

Set against the backdrop of the landmark Enid A. Haupt Conservatory, the Conservatory Kitchen features celebrity chefs sharing their expertise and inspiring visitors to get cooking! While at the Garden, visitors can enjoy plenty of samples at the Tasting Terrace, booksignings, home gardening demonstrations, guided tours, family activities in the Ruth Rea Howell Family Garden and the Everett Children’s Adventure Garden, and CafĂ© Scientifique, featuring talks with some of the Garden’s scientists.

Demonstrations are free with your admission to the Garden. Last year, we made a day of it, taking an amazing tram tour around the Garden (our driver made it informative and fun, and the breeze made it divine after a day at the stove), and stopping at the Family Garden so that the Muffin could run around and have a bit of fun. We capped the day with a trip to Arthur Avenue, the Bronx's "Little Italy", for shopping in the Italian markets, followed by a huge and delicious dinner. I can't wait to return this summer!

Tuesday, June 1, 2010

The Shirley Temple Black

Faced with a glut of strawberries from a local farm last weekend (I lost control of my senses and purchased four quarts for the two of us), and in dire need of a cocktail, I popped out into the garden for some mint and came up with this delicious drink. My husband commented that it tasted like an adult version of a mutual childhood favorite, the Shirley Temple.

I searched for a recipe for the "Shirley Temple Black", and discovered two recipes, neither of them very natural or yummy sounding, so I'm co-opting the name. Here's the drink. It's pink and bubbly, without being too sugary-sweet. I think Shirley the grown-up would approve.

Makes one cocktail:

1 oz. gin
2 teaspoons simple syrup
4 ripe, delicious strawberries
3 or 4 mint leaves
club soda and ice

Muddle gin, strawberries, mint and simple syrup in a highball glass. Fill glass with ice, top with club soda, and stir. Sit in the garden and enjoy!