Meet Larry Weaner, a nationally recognized leader in the natural landscape field whose work combines ecological restoration with traditions of fine garden design. Thursday, January 19, 10 a.m. to 12 p.m.
Larry Weaner takes you beyond popular buzzwords like “sustainable” and “low-maintenance” to examine some surprising and at times counter-intuitive strategies for eco-friendly garden design.
Weaner’s presentation takes a look at practical, concrete processes for creating easily-managed landscapes that seamlessly combine ecological diversity, cultural expression, and the traditions of garden design. See how his alternative approaches—on everything from selecting plants to arranging, spacing, and weeding gardens—can yield rich landscapes that are more easily maintained, achieving their greatest ecological and aesthetic potential.
Weaner, 58, has created hundreds of native landscapes throughout the eastern United States since 1977. Larry Weaner Landscape Associates has received the top three design awards in 2008 from the Association of Professional Landscape Designers. Their projects include private gardens, public and commercial spaces, meadows, and natural areas.
Joyce H. Newman is the editor of Consumer Reports GreenerChoices.org, and has been a Garden Tour Guide with The New York Botanical Garden for the past six years.
Thursdays, 10 a.m. to 12 p.m. — January 19, February 16, March 15
The New York Botanical Garden invites you to come in from the cold and warm up at the 2012 Winter Lecture Series, featuring three distinguished experts at the forefront of ecology and sustainable practices. Each will be sharing insights and practical advice on crucial challenges confronting today’s gardeners.
January 19 —BREAKING THE RULES: Ecological Design for the Real World
Larry Weaner has been creating native landscapes throughout the eastern U.S. since 1977. His firm, Larry Weaner Landscape Associates, has received several top design awards and has a national reputation for combining ecological and traditional garden design.
In this lecture Weaner shows us new and alternative gardening techniques that can yield richer, more easily maintained landscapes.
Joyce H. Newman is the editor of Consumer Reports GreenerChoices.org, and has been a Garden Tour Guide with The New York Botanical Garden for the past six years.
An arrangement of Andromeda, paper whites, orange ranunculus and other careful selections
Fresh off her exciting holiday decor project for the First Family, floral designer Emily Thompson will be making time in 2012 to stop by The New York Botanical Garden and share some of her creative talents.
Thompson’s work is best known for its sculptural and naturalistic elements as inspired by her native Vermont. Her clients are not only among the internationally famous, such as the Obamas, but include her local Brooklyn friends and restaurants as well. Having studied at the Pennsylvania Academy of Fine Arts and earned an MFA in sculpture at UCLA, Thompson eventually moved to New York, where she set up her shop–Emily Thompson Flowers–on Jay Street in Brooklyn’s DUMBO district, one of the city’s premier art havens.
Fall’s chill may be creeping in, but the brilliant sun catching the leaves of the Forest makes for a fantastic celebration here at The New York Botanical Garden. Luckily, Garden Tour Guide Suzanne Goldstein was there in the crowd this past weekend to snap photos of the ongoing event in action, from canoe trips to forest tours.
The festivities take off again this Saturday and Sunday with live music, demonstrations, and activities for everyone to jump into. Want to glide along New York City’s only freshwater river with an expert canoe guide? The Bronx River Alliance has you covered. And once you’re back on shore, you’re welcome to join in on one of our trail tours, or sit back and enjoy the pluck and bow of The Manhattan Valley Ramblers’ talented musical arrangements.
It’s not often that we’re thankful for the rare sounds of industry in the Garden. We do love our peace, and if silence is golden, it’s an abundant commodity here in a place where car horns and creaking subway trains can be so readily forgotten. But since the storm left its mark over the Halloween weekend, the sound of work being completed is–at least for the moment–a comfort.
Arborists and the horticulture staff have leapt to the task of trimming away damaged tree branches, removing fallen boughs, and returning the Garden to its original splendor. And while we may have endured a bit of a jolt, we’re already back on our feet and moving forward with a weekend of events both exciting and memorable.
Our last attempt at hosting this “inside look” at The New York Botanical Garden‘s Science campus was rained out by a certain tropical storm (we’re looking at you Irene), so we’re trying again. And this time we’re making it even bigger and better than before!
The Science Open House weekend will be held in conjunction with the second Thain Family Forest Dedication festival weekend, which means there will be a ton of fun activities for the whole family! Start inside with a look at the beautiful Pfizer Plant Research Laboratory, then explore the fascinating William and Lynda Steere Herbarium, and finally, listen to Garden scientists talk about their forest-based research. Then head outside and enjoy the beauties of fall in the Garden’s historic, 50-acre Thain Family Forest: take an expert-led nature walk, canoe down the Bronx River and learn about its wildlife, climb a tree with an arborist, and so much more. The Garden is never the same two days in a row, so come spend a day in one of the world’s greatest urban gardens, The New York Botanical Garden!
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.
Whole Wheat Rigatoni with Chard, Garlic, and Dandelions
Recipe courtesy of Mario Batali
This pasta is both healthy and showcases the bounty of the harvest. ‘Bright Lights’ chard is a favorite seasonal vegetable because of the incredible bold color of its stems: gold, pink, orange, and purple. They add a beautiful color to your garden and, in this case, to your plate.
Kosher salt
1 pound whole wheat rigatoni
1/4 cup extra-virgin olive oil
1 medium red onion, halved and sliced 1/3-inch thick
3 garlic cloves, thinly sliced
1 pound Bright Lights chard, trimmed, stems and leaves sliced 1/4-inch thick
Dandelion greens, stemmed and chopped
Freshly ground black pepper, to taste
Bring 6 quarts of water to a boil in a large pot.
Meanwhile, in a large sauté pan, heat the oil over medium high heat. When oil is hot, stir in onion and garlic slices. Add the ‘Bright Lights’ chard and dandelions into the best food processor and let it do the work. Season with salt. Cover and cook until chard and dandelions soften, about 5 minutes.
When water is boiling, add 2 tablespoons of salt and drop in pasta. Cook pasta until two minutes short of package cooking time for al dente.
Uncover chard and dandelions, stir and cook, for 8 or 9 minutes more, until the greens are very tender.
Drain the pasta, reserving about 2 cups pasta water. Drop the pasta into the sauté pan with the chard, along with a ladle of pasta cooking water. Toss thoroughly until the liquid is absorbed and the pasta is evenly coated, adding more pasta water if needed. Drizzle with extra-virgin olive oil and season with fresh pepper.
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 cups plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 1/2 cup whole milk
1 1/2 cup extra virgin olive oil
3 tablespoons orange zest, tightly packed
A (generous) pinch of rosemary leaves
Preheat oven to 350ºF.
Combine the dry ingredients in a medium bowl and make a well in the center. Pour the wet ingredients in the well and combine the wet and dry ingredients until smooth. Stir in finely chopped rosemary leaves.
Pour batter into a greased 10-inch loaf pan. Bake for 10-15 minutes until golden brown.
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.
Pickled Shallots
Jason Neve, Executive Chef, OTTO Enoteca Pizzeria, Las Vegas
Pickled shallots make a great addition to leafy green and vegetable salads, adding a crunchy bite and tart counterpoint to the dish. They’re especially delicious with a roasted beet salad.
1 cup water
2 cups sherry vinegar
1 tablespoon sugar
2 tablespoons salt
½ cup shallots, peeled and sliced paper thin against the grain
1 tablespoon pepper
Place water, vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil. Remove the liquid mixture from the heat and set aside.
Peel the shallots and using a mandolin, slice them as thinly as possible to make rings. Place the sliced shallots in a non-reactive bowl and pour over the warm pickling liquid. Cool the mixture to room temperature, then place in storage vessel and refrigerate for up to one week.
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.
Sauteed Kale with Pancetta and Buratta on Charred Bread
Nicole Brisson, Executive Chef, CarneVino
1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste
In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.
On a flattop or grill, char bread slices and drizzle with good olive oil.
Slice the buratta, place on the warm charred bread, top with kale and serve immediately.
Larry Weaner takes you beyond popular buzzwords like “sustainable” and “low-maintenance” to examine some surprising and at times counter-intuitive strategies for eco-friendly garden design.
