August 28, 2013 |
The Rubens at the Palace hotel recently unveiled one of the largest "living walls" in London, a 3,770-square-foot vertical garden on the side of its building that features buttercups, strawberries, lavender and even geraniums. The idea is to create a little ecosystem with flowers blooming year-round and one designed to draw bees, butterflies and birds to the urban spot sure to become a landmark. The vertical garden is packed with 16 tons of soil and 10,000 ferns and plants. The wall takes up part of the Palace at 39 Buckingham Palace Road and sister property 41 , both in the Victoria area right near Buckingham Palace.
August 2, 2013
Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator. Jam 1 cup diced rhubarb 1 cup diced strawberries 1/4 cup sugar 1 teaspoon cornstarch 2 teaspoons water 1. Combine the rhubarb, strawberries and sugar in a small saucepan over low heat until the fruit softens and breaks down, stirring occasionally, about 15 minutes.
July 31, 2013 |
President Obama joked on Monday that "It's OK to have a hot dog once in a while" after announcing that the first edible garden at a "major American sports facility" will open next season at AT&T Park in San Francisco. "With rows of kale and strawberries and eggplant, the Giants are going to help encourage local youth to eat healthy -- even at the ballpark," Obama said during a White House ceremony honoring the San Francisco Giants as 2012 World Champions. The San Francisco Chronicle reports that the 3,000-square-foot organic garden will be planted behind center field and will include hydroponic troughs, concrete planters and green trellises with vegetables, herbs, flowers and fruit.
June 18, 2013
Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer's night. It's a cool way to end a meal. Total time: 20 minutes, plus freezing time Servings: Makes 1 1/2 quarts Note: Adapted from David Lebovitz's "The Perfect Scoop. " If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. 3/4 pound rhubarb (5 or 6 thin stalks), trimmed 3/4 cup sugar 10 ounces fresh strawberries (about 1 1/2 cups)
June 12, 2013
Note: New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier. " After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. The recipe comes from Forgione's cookbook "An American Place" (William Morrow: 1996, $30), which was chosen as one of our favorite cookbooks of 1996.
June 7, 2013 |
This week may be the best of the year for high-flavored fruit that's worth a special trip to local farmers markets, because it's almost never available elsewhere. Start with boysenberries, whose rich, complex, sweet-tart flavor reflects their ancestry, part raspberry, part trailing blackberry. To be at their best, they must be picked dead-ripe, when they're too soft and perishable for supermarkets, and even at farmers market just a few vendors take the trouble. Look for containers in which all or most of the berries are deep purple, indicating full ripeness; less ripe berries are better for baking or making preserves.