Archives For volunteers

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

When I met Larry Marchetti at a model train show in 2002, I had no idea he was connected to the famous Como Inn restaurant, or that it would be the beginning of a 12-year friendship, full of fun and hard work together.

PHOTO: Larry Marchetti.

Larry Marchetti in the Model Railroad Garden at the Chicago Botanic Garden

I was displaying my N-gauge layout at a show put on each year by the Fox Valley Division of the National Model Railroad Association. Larry stopped to look and we got to “talking trains.” I had been operating the Model Railroad at the Chicago Botanic Garden for two years, and we were expanding and looking for people to help us. Larry mentioned that he had a G-scale layout in his basement and, as they say, one thing led to another. I thought to myself that this was a fella who knew trains, was at ease talking to people, and someone I could get along with.

Larry soon joined us as an engineer and I realized I was very lucky in finding him. He turned out to be quite handy with tools and machines and, as he already had a lot of the same type of rolling stock that we had, was expert with repairs. It wasn’t too long before he became our first chief operating engineer.

We clicked and it worked very well. We eventually came to a point where we could kind of anticipate what the other guy was thinking of doing next. We had some squabbles and some hearty disagreements but they never got in the way of our respect for each other or the ends to which we were working. Some people forget, that is what a good friendship is.

Larry teased and cajoled with everyone in the Model Railroad Garden, always creating laughter and having fun. He was seven years my junior and he never let me forget that I was “the old man.” Another one of his favorite names for me was “shorty.” The “old man” one I comprehended but, “shorty,” I’m still working on. Larry was an infectious personality. He grew on you. He helped create our motto, “If you are not having fun in the Model Railroad Garden, you don’t belong there.” But when you are playing with trains what isn’t fun?

During our time together we would talk about our childhoods, our “war stories,” and our families. It was then that I found out that Larry grew up in Lemont, Illinois, on his family’s farm with a lot of animals and farm work. We realized that we had that in common, as I grew up in a similar way. I also learned that the Como Inn was the family business for many years. No wonder he had the gift of gab and found it easy to talk with our Garden visitors. He was a natural, and our visitors enjoyed his explanations of what the different cars and engines were used for and how railroads really worked. He would make the railroad an educational experience.

PHOTO: The Como Inn model, created with all natural plant materials.

The Como Inn model created by Applied Imagination in honor of Larry Marchetti. Its debut will be at this year’s Wonderland Express exhibition.

During the 12 years he worked here, Larry put his heart and soul into making the Model Railroad Garden better with everything he did. Every time he came up with an idea, we would kick it around and invariably it would turn out to be something really cool. There were so many that I can’t remember them all. Let’s put it this way, if it weren’t for many of his ideas the railroad wouldn’t be as great as it is today.

PHOTO: Dave Rodelius in the Wonderland Express exhibit.

Dave Rodelius, chief engineer, brought Larry Marchetti on board the Model Railroad team.

Larry, of course, was also heavily involved in Wonderland Express when it arrived on the scene and had a tremendous amount of input regarding the logistics of its construction and operation. He did it with the same intensity he put into the Model Railroad Garden. He was a great detail man and during the construction of Wonderland Express we all would give him a hard time about being picky and he would give it right back to us, all in good fun. That could have been another motto of the railroad. ”If you can’t take some fun poked at you, you might not want to hang around with these ‘Railroad Rowdies’.” Once in a while, when Larry and I talked to friends, we would joke about spending more time together at work than we did with our wives at home. It wasn’t too far from being true.

Now you know why the Como Inn was chosen to be displayed in Wonderland Express in Larry’s fond memory and to commemorate his life with us. Applied Imagination has done an outstanding job of replicating it in great detail, for which we thank them.

Thinking of you, Larry,
Dave Rodelius

Miniature maintenance!

Karen Z. —  March 17, 2013 — Leave a comment

With just two months to go until the Model Railroad Garden opens, one dedicated group of volunteers undertook a big job this week: cleaning and retouching the 500+ miniature figurines that accessorize the garden’s landmark buildings.

Led by Becky Maganuco, volunteers got out the toothbrushes and toothpicks, the glue and the triple-zero paintbrushes, and set to work.

PHOTO: Volunteer Becky Maganuco with a box of miniatures.

Becky gets the boxes of miniatures out from winter hibernation. It’s good to see familiar faces!

An ark's worth of animals prop the Railroad Garden's landmarks.

An ark’s worth of animals prop the Model Railroad Garden’s landmarks.

Over the course of several days, they washed (the cars, trucks, and tractors were especially dirt encrusted), touched up paint (eyes and eyebrows are the trickiest), and glued back the tiny hands and feet that are inevitably broken (weather, errant human footsteps) during five months spent outdoors in the Model Railroad Garden.

PHOTO: George and Judy Knuth sorting a pile of miniatures.

Railroad Garden volunteers George and Judy Knuth sorted, organized, and repaired figurines.

PHOTO: Volunteer painting a horse miniature.

An appaloosa horse gets fresh tiny, tiny spots in volunteer Gerry Lewis’ expert care.

I always look forward to the May days that Becky and fellow miniaturists, many of whom are members of Northbrook’s North Shore Miniature Society, accessorize the garden. It takes them a couple of days to layer in all the right details: the barber pole on Main Street…the sunbathers and sailboaters on Cape Cod…the lone wolf and the bears in Yellowstone National Park…even Bo the dog at the White House.

Their work makes the buildings come to life, and never fails to delight—key factors in a garden that’s especially for children, for whom the magic and humor of the small will always trump the realities of life-sized.

PHOTO: Rows of miniature citizens.

Freshly painted figurines—some for circus, some for city—drying in an organized fashion.

There’s a practical side to their miniature work as well: “Visitors take close-up pictures and use telephoto lenses a lot in this garden, so it’s nice to make the details look a little more real,” says Becky.

What’s new for 2013? Volunteers are mulling how to accessorize the most recently added landmark, the Lincoln Memorial.


©2013 Chicago Botanic Garden and my.chicagobotanic.org