Archive for the ‘Food and Flora’ Category
Summertime Berry Compote
The beautiful, fruiting time of year has begun here in New York City, and we welcome it with open arms with this delicious recipe as prepared by our Growing Chefs culinary team at the New York ...
Bitter Lettuce & Sorrel Quiche
This Tuesday night was the first Community Supported Agriculture (CSA) pickup at the Eagle Street Rooftop Farm. I’d harvested sorrel, scallions, and lettuces for the shareholders, as well as collected enough eggs for everyone. It’s been a hot few weeks, so the lettuce has gathered quite ...
The first seed
In years of teaching children, one thing we’ve learned is that kids love to care for something smaller than themselves. A seed fits the bill, and so do most plants! In the Growing Chefs tradition, we teach ...
Time to start planting!
This morning, with the abundance of good weather days we’ve had, I decided to commit the cardinal sin of zone 6: planting before the frost-free date of April 15th. Truth be told, we’ve been planting for over a ...
Growing with Garden School
For twelve weeks from January into April, Growing Chefs is pairing its classic curriculum of cooking and horticulture with The Garden School, in Jackson Heights, Queens. This past week, we ...
Nasturtium Pesto
Nasturtium are beautiful plants, spicy and multi-purposed in the garden. Aphids love them, so if you plant them make sure you plant them as a border crop. You’ll notice aphids gathering on the undersides of the leaves in thick clusters as ...
Sundried Tomato Pesto
To celebrate the beginning of tomato season, Growing Chefs took the stage at the New York Botanical Garden’s Conservatory Kitchen. With the help of two young gardeners, Julia and Janine, we put together a child-friendly sundried tomato pesto.
Easily-Grown Salad
Here’s a perfect starter food for all beginning gardeners: salad. Sow your tiny lettuce and radish seeds now, and in just over 30 days, your window box will have everything you need but the dressing! I ordered my seeds from ...
