From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Shaved Turnip Salad with Parmigiano-Reggiano and New York Botanical Garden Honey
Mark Ladner, Executive Chef, Del Posto
1 bunch smallish turnips, with tops
1 ounce New York Botanical Garden honey
2 ounces Parmigiano-Reggiano, for shaving
1 ounce freshly squeezed lemon juice
1 ounce extra virgin olive oil
Coarsley ground black pepper
Remove tops from the turnips. Wash and dry both the tops and the bottoms very well. Discard discolored, holey, wilted, or rotted parts.
Mix honey, lemon juice, olive oil, and pepper in a medium bowl. Using a Japanese mandolin, shave turnips into mixing bowl. Add turnip tops and a generous shaving of cheese.
Gently toss, season with salt and freshly ground black pepper, and serve immediately.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
2 bunches of Chioggia beets (about 2 quarts)
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 cup water
1 head of garlic, cut in half
6 sprigs thyme
2 sprigs rosemary
2 lemons
1 pint strawberries, washed, stemmed and cut in half
1 tablespoon sugar
1 lemon, juiced and zested
A pinch of salt
16 ounces strained Greek yogurt
6 leaves shiso (if you cannot find shiso, you can substitute basil), julienned
2 shallots, peeled and finely sliced into rings
Basil leaves (if you can get a hold of opal basil, it makes for a great presentation)
12 squash blossoms
Preheat oven to 375ºF.
Toss the beets with the olive oil, vinegar, garlic, thyme, and rosemary. Season with salt and place in a roasting pan. Pour 2 cups of water over top. (The water will help create steam in the pan, making the beets easier to peel later on.) Cover the pan with aluminum foil and roast for 45 minutes. To check if the beets are cooked and tender, pierce with a knife. If the knife slides in and out with ease, the beets are fully cooked.
While the beets are in the oven, prepare the strawberries by tossing with sugar, salt, lemon juice, and lemon zest. Set aside.
Combine yogurt with the shiso (or basil) and season with salt. Set aside.
While the beets are still warm, peel them using a kitchen towel. Cut the larger beets into quarters and the smaller beets in half. Dress with 2 tablespoons of olive oil, the juice of 2 lemons, and taste for seasoning.
To plate, spread the yogurt on the bottom of a large platter, to about 2 inches from the edge of the plate. Combine the beets, strawberries and the shallot rings. Spoon mixture on top of the yogurt. Using the remaining juices from the beet and strawberry mixture, make a vinaigrette by adding olive oil and stirring gently. (Create a “broken” vinaigrette rather than a well whisked, emulsified one.) Drizzle dressing around the outside of the plate.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Roasted Cippolini Onions in Balsamic Vinegar
Frank Langello, Executive Chef, Babbo
2 quarts cippolini onions, cleaned and peeled
1 cup balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 425ºF.
Season the onions with salt, pepper, and olive oil. Place the seasoned onions in a roasting pan and cook in the oven for about five minutes. Remove the onions from the oven, add balsamic vinegar and replace in the oven to cook for another ten minutes, until tender.
Season with salt and pepper and serve warm as an antipasto.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon granulated sugar
1/2 vanilla bean
6 large egg yolks
1/2 pound cleaned, sliced strawberries
An additional 3 tablespoons granulated sugar
Place the heavy cream, milk, and 1/2 cup of the sugar in a heavy-bottomed saucepan. Scrape the vanilla bean and add the seeds and bean pod to the pot, and place over medium heat.
Meanwhile, whisk the remaining egg yolks well with the remaining tablespoon of sugar in a large bowl. When the milk/cream mixture comes to a boil, remove the pan from the heat. Add a splash of the hot liquid to the bowl with yolks, and immediately begin to whisk vigorously. Slowly whisk in the remaining liquid, then return the entire mixture to the saucepan and continue to whisk for about a minute or so. Strain the gelato base through a chinois or fine-meshed sieve to remove any bits of cooked egg.
Allow the gelato base to cool completely in the refrigerator, whisking occasionally so it will cool evenly. While the gelato is cooling, place the cleaned strawberries in a blender or food processor along with the additional 3 tablespoons of sugar. Pulse to achieve a chunky puree, but do not over process or the strawberries will liquefy.
Stir the strawberry puree into the cold gelato base to thoroughly combine them. Immediately transfer the gelato to an ice cream freezer and freeze according to manufacturer’s instructions.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Broccoletti with Stracciatella
Cruz Goler, Executive Chef, Lupa
4 cups broccoli rabe, tightly packed
The zest and juice of one lemon
A pinch of red pepper flakes
3 tablespoons lemon-infused extra virgin olive oil
3 ounces stracciatella (a type of mozzarella)
Salt and freshly ground pepper, to taste
Bring 4 quarts of water to a boil in a large pot.
Wash and trim broccoli rabe, cutting into desired lengths. Blanch broccoli until crisp-tender, about 5 minutes. Drain in a colander and cool under cold running water. Set aside to dry.
In a mixing bowl, season the broccoli with salt, pepper, red pepper flakes, and lemon zest. Dress the rabe with lemon-infused extra virgin olive oil (Olio Verde makes a nice option).
To plate, mix dollops of straciatella and spoonfuls of lemony rabe, seasoning the cheese with additional sea salt and freshly ground black pepper, to taste.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Penne with Arugula, Ricotta, and Pepperoncino
Dan Drohan, Executive Chef, OTTO Enoteca Pizzaria, New York
Arugula Pesto
3 garlic cloves
1 tablespoon pine nuts
2 cups arugula leaves, tightly packed, rinsed and dried
2/3 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Drop the garlic into a food processor to chop. Add the pine nuts and arugula and pulse until the arugula is finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano. Set aside. The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
Bring 8 quarts of water to a boil in a large pot.
Meanwhile, in a small sauté pan, sweat the garlic and pepperoncini until the garlic is lightly toasted. Remove from heat.
When water is boiling, add 2 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time, reserving half cup of cooking liquid.
Transfer pasta to serving bowl and toss with pesto, pepperoncini, reserved pasta water, and pecorino. Serve immediately with dollops of fresh ricotta on top
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Spicy Cucumber and Fennel Salad
Dan Drohan, Executive Chef, OTTO Enoteca Pizzaria, New York
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan
1 fennel bulb, sliced paper thin
2 breakfast radishes, thinly sliced
2 hot house cucumbers, skins on
2 peperoncini, thinly sliced
4 tablespoons Lemon Vinaigrette
Sea salt and freshly ground black pepper, to taste
2 sprigs fennel fronds
Whisk the lemon juice, marmellata, and olive oil together in a small bowl and set aside. The vinaigrette can be refrigerated for up to 3 days.
Using a Japanese mandolin, thinly slice fennel and radishes and set aside in a serving bowl. Split cucumbers lengthwise and cut into 1/2-centimeter-thick half moons, skins on, and transfer to serving bowl. Thinly slice peperoncini on a bias and incorporate. Add all Lemon Vinaigrette, season with salt and pepper and toss lightly. Garnish with fennel fronds and serve.
From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Caprese Salad with Genovese Pesto
Recipe courtesy of Mario Batali
There are about 150 varieties of basil, but basilico genovese makes for the best pesto. It’s also essential to making authentic pesto genovese. In Italy, basil is a symbol of love and I love this recipe for a summer caprese salad with ingredients fresh from the seasonal garden.
Basil Pesto
3 garlic cloves
2 cups lightly packed fresh Genovese basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino romano
10 ounces fresh mozzarella
1 1/2 pounds assorted ripe tomatoes (choose a combination of colors, types and sizes) including Italian Heirloom and bicolor Pineapple
With the motor running, drop the garlic into your best food processor to chop it. Add the Genovese basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino. Set aside. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.)
With a sharp knife, cut the mozzarella into 1/2-inch-thick slices. Transfer to a serving platter.
If using cherry or grape tomatoes, cut them in half. Core the remaining tomatoes and slice them. Arrange the tomatoes with the cheese.
Pour the pesto over the salad, sprinkle with salt, and serve.
Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden features the celebrity chef’s favorite ingredients. In Batali’s Berry Patch; the Otto Pizza Garden; and the Babbo Beets, Beans, Garlic, and Greens Garden, kids and families can learn all about the benefits of vegetable gardening and using fresh produce in daily meals. We asked the chefs at Mario Batali’s restaurants to give us some insight into how they love using the ingredients being grown at the Garden. First up, Anthony Sasso Chef de Cuisine at Casa Mono tells us how he likes to use strawberries (as featured in Batali’s Berry Patch), and Chiogga beets (as featured in the Babbo Beets, Beans Garlic and Greens Garden) in a simple summer salad.
In New York, we get pretty excited about the first culinary signs of the season. Winter, spring, summer, and fall are pretty well defined in the Northeast. So as soon as a fruit or vegetable makes its debut at the local farmers market, chefs are instantly motivated to come up with new ideas and get their hands on what’s in season before anyone else. In the spring, after long cold months of winter squash and mushrooms and potatoes (brown, brown, and brown), that means we get to look forward to ramps, asparagus, snap peas, and anything else green!
Similarly, there are a few things that offer hints that summer has arrived (besides ice cream trucks on every corner), like strawberries. Strawberries have a way of popping up (especially the wild ones) after the first few consecutive days of really warm weather. In New York, that means towards the middle or end of June. And I think I speak for most chefs when I say that we have a hard time coming up with unique ways to use them creatively in savory dishes. Strawberries are sweet and tart, beautiful to look at, juicy, and small enough to use whole, yet they are usually given to the pastry kitchen to be used as a topping for sundaes, as a condiment to shortcake, or cooked down with sugar until they become jammy for cheesecake. I have used them before by pureeing the fruit into a sauce to dress poultry, or simply mixing them with balsamic and sherry vinegar as an accompaniment to our house-made charcuterie.
This year though, we wanted to leave them uncooked and intact, so I started to play around with raw strawberries. I sprinkled them with just a touch of sugar (this lets the berries sweat out their juicy interior) and lemon juice and paired them with our baby beet salad, in which we use Chioggia beets as the main ingredient. This heirloom beet variety has that same great earthy taste as red beets, but tend to be a little bit sweeter and are quite a sight to behold when peeled and cut in half. Inside they have a colorful swirl pattern that best resembles a trippy Grateful Dead bumper sticker (sorry, I’m from Woodstock). Their greens are really delicate and can be cooked down as a nice side dish. The stems are crunchy and make a great snack, or a surprise addition to a crudité platter. They’re easily one of our favorite vegetables at Casa Mono because of how versatile they are. I suppose beets embody the “nose to tail” ethos of the garden, meaning you can use every part in the kitchen.
So when you taste the two together, the match is pretty surprising. The beets are firm and rich and the juicy strawberries lend great sweetness. We pair them with a thickened Greek-style yogurt spiced up with Shiso (Perilla) leaves and garnish it all with summer squash blossoms and basil leaves. A trip to the garden can turn into the perfect summer lunch.
1 bunch smallish turnips, with tops
