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Lunchtime? How about a pickled pepper sandwich?

Courtesy of volunteer Larry Aronson

Karen Z. —  August 14, 2014 — Leave a comment

Out at the Regenstein Fruit & Vegetable Garden, there’s a whole group of volunteers with really interesting career histories and double-digit years of volunteer service. Larry Aronson is one of them.

You’re likely to find Larry on Thursdays at his favorite volunteer station: the Pepper Discovery Cart. There, he presides over 120 different pepper samples and flavorings. “When I started volunteering 11 years ago, there were four pepper samples and a book on the cart,” Larry says.

PHOTO: Pepper spices from the Pepper Cart.

Think there’s only one kind of paprika? Think again.

So he made it his mission to add to the cart. Dried peppers, ground peppers, pepper flakes and pepper sauces. Peppers from Brazil and Peru, France and Spain, China and Japan, Africa and South America. Well-known peppers like paprika (the seasoning made from dried and ground pimento peppers) and obscure peppers like Capsicum chacoense (an ancient species).

Ask Larry a question about peppers and he’ll not only have the answer, but he’ll also add a conversation-starting fact or story to go with it. What’s his favorite pepper to eat? It changes over time. The Brazilian malagueta pepper is a current favorite that is “better than Tabasco,” Larry says.

What’s the hottest pepper he’s got? Used to be “Ghost” (Buht jolokia), until he got a sample of Trinidad moruga “Scorpion.” Its heat level is said to be the same as pepper spray—essentially, inedible.

Which peppers does he use in recipes? Cayennes. Jalapeños. Habañeros. Why? “Because they have the most universal and interesting flavors,” Larry says. He should know—he eats peppers every single day.

Speaking of recipes, Larry recommends a favorite resource: Chile Pepper magazine. He owns every issue, and says it has the best recipes in the world.

PHOTO: Volunteer Larry Aronson at the Pepper Discovery Cart.

Volunteer Larry Aronson at the Pepper Discovery Cart—come and chat with him on Thursdays!

A professional chef and baker on his non-volunteer days (he’s owned 27 restaurants in his six-plus decades of cooking, including Chicago’s My π Pizza), Larry likes to re-create recipes for great food that is new to him. (He’s in the process of writing a cookbook now.)

While talking recipes, Larry mentioned that he had a new favorite sandwich, using his favorite recipe for pickled red peppers. Naturally, we asked if he’d share.

Larry Aronson’s Pickled Red Peppers

  • 1 ounce sugar
  • 1 ounce salt
  • 1 cup white vinegar
  • 3 cups water
  • 1 bay leaf
  • 1 tablespoon pickling spice, tied in cheesecloth
  • 1 medium carrot, peeled, cut into ½-inch slices
  • 1 medium onion, peeled, cut into ½-inch slices
  • Fresh red pimento peppers, cut into ½-inch slices (amount will depend on pepper and jar size; may substitute other sweet red peppers, such as red bells)
  • Fresh red jalapeño peppers, cut into ½-inch slices (amount will depend on pepper and jar size; may substitute serranos)

In a saucepan, bring the first six ingredients above to a boil. Add the carrots to the boiling liquid. When carrots start to soften (test with a fork), remove from boiling liquid.

PHOTO: Pickled red pepper and turkey sandwich.

Larry’s favorite sandwich: turkey/mayo/pickled red peppers on homemade white bread

Pack carrots, chopped onions, and a mix of 50/50 chopped sweet and hot peppers into sterilized jars. (Follow manufacturer’s instructions for sterilizing jars and lids.) Pour hot pickling liquid over vegetables, filling to ¼-inch from the top of the jar. Seal with sterilized lid and screw top. Let sealed jars cool.

Larry stores his pickled peppers in the refrigerator for several months.

To make a great sandwich: On homemade white bread, spread mayo, then layer with sliced turkey and pickled red peppers.

Alternate serving: Cube fresh turkey and combine with mayo and pickled red peppers as turkey salad. Delicious served with chicken, too!

Our volunteers are awesome.


©2014 Chicago Botanic Garden and my.chicagobotanic.org

Roof to Table

Read about the roof garden at McCormick Place

Gloria C. —  August 8, 2014 — Leave a comment

 

Stacey Kimmons, Windy city Harvest graduate, works on the rooftop garden at McCormick Place.

Stacey Kimmons, Windy city Harvest graduate, works on the rooftop garden at McCormick Place.

The Windy City Harvest and SAVOR partnership replaced roof garden at McCormick Place in 2013 with vegetables. Farm coordinator Darius Jones estimates the 2014 season will yield 18,000 pounds of produce. Read about this story and other successes in Roof to Table (PDF) from Landscape Architecture Magazine’s August issue. 

 

 

 

True Garden Love Stories

Summer of Love

Karen Z. —  July 20, 2014 — Leave a comment

Of all the summer evening sights at the Chicago Botanic Garden, only one can compete with the flowers: the brides.

38 Weddings at the Garden in 2013!

Beautiful in their gowns, stepping delicately into the Krasberg Rose Garden or walking down toward the fountain at the Esplanade, they trail bridesmaids and tuxedoed men and happy families. As they pass, we onlookers stop in our tracks, smile goofily, gawk unabashedly…and let our thoughts turn to romance.

Over the years, the Garden has been the site of many a romantic story for both staff and visitors.With summer in full swing—and romance in the air—here are a few more of our favorites.

2013: It Takes a Flash Mob

Early on a 2013 summer evening, a seemingly random group of visitors slowly gathered at “the Ken,” the lovely green field with the photo-perfect view of the Elizabeth Hubert Malott Japanese Garden. As a young couple approached, a few people walked out on the grass, took their places, cued the music, and began to dance. Popping up from benches and stepping out from trees, others skipped into the action…and suddenly the young man of the couple jumped into the flash mob and joined the choreography, while his girlfriend threw her hands up to her face in surprise. 

PHOTO: A group of people dancing on the Ken, a green field in front of the Japanese Garden.

When the music finished, the crowd of friends and family formed an aisle, and the young man lowered to his knee to propose.

 

PHOTO: Wedding proposal at the Garden.

She said yes.

2008: Starting off on the Right Track 

The engineers in the Model Railroad Garden: Landmarks of America love to tell the story of the groom-to-be who worked closely with them on a one-of-a-kind, finely-timed marriage proposal.

Strolling leisurely through the Model Railroad Garden with his girlfriend, the thoughtful young man arrived at a pre-determined spot just as a miniature train pulled up (guided by engineers in the wings). Surrounded by a curious crowd (and the wedding party-to-be), he stepped over to the track, reached down to the flower-bedecked gondola car that bore an engagement ring in a box, and dropped to one knee to ask for his lady’s hand. She said yes. 

2005: Where to Hide a Ring in Spring

PHOTO: Heather Sherwood and husband Tommy.

She said yes—Heather and husband Tommy married in McGinley Pavilion.

Like any workplace, the Garden has its share of romantic stories starring staff, too.

For horticulturist Heather Sherwood, the story began with a memorable date: 5/5/05. She worked late that day, and was ready to head for home when her beau came by and insisted on a stroll around the Garden to see the tulips in bloom. After quite a long walk, they came to the Graham Bulb Garden, where he asked her to look at something strange inside one of the bright red tulips planted there. Leaning in, she saw something…shining. He reached down, pulled out the diamond ring he’d hidden there, and proposed on the spot.

1989: Dedicated to the One I Love

PHOTO: A tree tag labeled, "Will you marry me?"

When you make a tribute gift of a tree at the Garden, a tree tag marks your personal dedication. See what other tribute dedications you can make here.

It’s 25 years later, but the hybrid paperbark maple tree in the Waterfall Garden that bears the dedication “Will you marry me?” (Scott asked Laura; she said yes) is still called the “marry me tree” by our staff.

(Curious romantic? Find this unusual maple near a bench at the path split between the third and top levels of the garden. In fall, its leaves turn a brilliant red, and in winter, its cinnamon-brown bark peels to reveal beautiful texture amid the snows of winter.)

Sketch by artist Tuki79 of deviantart.com of Chip and Dale Disney chipmunks.Timeless: “Oh No, I Do Insist!”

A former horticulturist recounts having weeks of critter problems in the Heritage Garden, when a man dressed in a chipmunk costume sauntered into her garden, grabbed her, and started dancing. Turned out to be her future husband, who asked her there and then to marry him.

Love: it’s in bloom at the Garden.

Daisy Chain

Music and Dance to Enhance Your Romance

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

A Flower-Powered Picnic

Summer of Love

Karen Z. —  July 19, 2014 — Leave a comment

What does your mental checklist look like when you think “romantic evening”? Does it include picnicking? Flowers? Music? Dancing? Sunsets? Selfies? Walking hand in hand?

Spur-of-the-moment picnic? We have you covered.

PHOTO: Grilled salmon over a bed of julienned greens.

The Garden Grille is open ’til 9 every evening (last order, 8:30 p.m.) and, yes, you can get it to go!

On Monday nights at the Chicago Botanic Garden, start with the first item on this list, and all the rest should fall right into place. That’s because Monday night is picnic night. It’s also Carillon Concert night—but more on that in a moment.

A romantic picnic need not be formal or fancy. The secret to making it romantic is a personal touch—something that both reflects your personality and makes the evening more fun. It could be a picnic blanket with a story. It could be real plates/glasses/flatware instead of plastic. It could be a home-cooked meal or an out-of-the-ordinary beverage.

One of our favorite ways to make picnic fare more special—whether it’s homemade or store-bought—is with edible flowers.

Dress your picnic with love.

Gathered from your garden or from a trusted source (no florists or foraged flowers, please—read why here), edible flowers can make even the simplest dish taste more interesting and look decidedly more romantic:

Edible flowers.

PHOTO: Pansy blossom

Violas or pansies come in beautiful and dramatic colors (including near-black), and are shaped like little hearts. Their flavor is sweet and perfumed. Conversation starter: the word “pansy” comes from the French “pensée,” or “thought.”

PHOTO: Nasturtium blossom

Nasturtium flowers’ summery colors—yellow, orange, red—beg to be tossed into salad greens, where they’ll deliver a bit of bite (peppery, radish-like). Decorate cheeses, dips, and even a humble potato salad with nasturtiums’ edible blossoms (the pretty leaves are edible, too).

PHOTO: Rose petals

Rose petals are quintessentially romantic. Use the petals from heirloom roses rather than hybrids—the former have the fragrance and thin delicacy that the latter do not. Add rose petals to salads, ice creams, homemade vinegars; candied, they’ll store for months.

PHOTO: Lavender blossom

Lavender buds are delicious sprinkled on a fruit salad (terrific with berries, cherries, figs). Lavender has more than fragrance and flavor to offer: it’s a natural source of calcium, iron, and vitamin A.

PHOTO: Chive blossom.

Chive blossoms are so beautifully purple that you’ll be tempted to use them on everything, but a little of their onion flavor goes a long way. Float a few florets on a chilled potato-leek or spring pea soup for all the extra zip you’ll need.

Carillon concerts every Monday night in summer—be there with bells on!

PHOTO: View of the carillon from the Nautilus.

Tables at the Nautilus on Evening Island are a great place for a Carillon Concert picnic.

Now back to the third item on the checklist: music. Monday night is Carillon Concert night, when carillonneurs (such a great word) local, national, and international take the stage to new heights at our 48-bell carillon. With such a global lineup, the musical repertoire is always rich and surprising. Dancing is, of course, both spontaneous and encouraged.

Picnickers can gather any time before the 7 p.m. concerts. (Every 15 minutes between 5:30 and 6:30 p.m. there’s a carillon tour and demo—a great way to break the ice and/or keep the kids intrigued.) The lawn at McGinley Pavilion is a favorite spot to set up your picnic—and to prepare for those selfies, as the sunsets are simply spectacular.

As for the last item on the checklist—walking hand in hand—we’ll leave that to you.

Daisy Chain

©2014 Chicago Botanic Garden and my.chicagobotanic.org

All the possibilities for the Obama Library plus our Windy City Harvest Youth Farm are featured in the Chicago Tribune today! Read about it in Community groups pin hopes on Obama library (PDF).

PHOTO: Windy City Harvest Youth Farm teen waters in the garden.

( Jose M. Osorio, Chicago Tribune / July 16, 2014 )
Oluwapelumi Ajayi, 15, waters vegetable beds at the Chicago Botanic Garden’s urban farm in Washington Park last month. Sophia Shaw, the botanic garden’s CEO, hopes the Obama presidential library will settle on the South Side and include a garden.

Click here to download a PDF of this article.


dglanton@tribune.com
Copyright © 2014 Chicago Tribune Company, LLC