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Alphabet train floor puzzle.

New Book Arrivals - Sat, 09/24/2016 - 9:25am
Alphabet train floor puzzle.

Train sound puzzle.

New Book Arrivals - Sat, 09/24/2016 - 9:25am
Train sound puzzle.

Sound puzzle. Train.

New Book Arrivals - Sat, 09/24/2016 - 9:25am
Sound puzzle. Train.

Thomas & friends 7 wood puzzles.

New Book Arrivals - Sat, 09/24/2016 - 9:25am
Thomas & friends 7 wood puzzles.

Bird Walks

Birding Events at the Forest Preserves - Sat, 09/24/2016 - 9:00am

Join us for a morning stroll to look for resident and migrating birds. Beginners welcome! Limited binoculars available. Registration required at least two days prior.

The post Bird Walks appeared first on Forest Preserves of Cook County.

Perkins Woods Birding Trip

Birding Events at the Forest Preserves - Sat, 09/24/2016 - 8:30am

Join the Evanston North Shore Bird Club to look for warblers and other fall migrants. Street Parking. Meet at the corner of Ewing Ave and Grant St.  Please visit http://ensbc.org/trips.html for updates and contact information.

The post Perkins Woods Birding Trip appeared first on Forest Preserves of Cook County.

Viaje de Campo Miller Meadow

Birding Events at the Forest Preserves - Sat, 09/24/2016 - 7:30am

Observar la migración otoñal.  Esta gira será bilingüe. Nos reuniremos en el área estacionamiento localizado en Roosevelt Road, cerca de la entrada. Traigan botas a prueba de agua. Contactar a Luis Muñoz, malango@rcn.com.

The post Viaje de Campo Miller Meadow appeared first on Forest Preserves of Cook County.

Fresh Recipes in Windy City Harvest’s New Cookbook

Community Gardening - Fri, 09/23/2016 - 11:00am

‘Tis the season for the harvest bounty at Windy City Harvest! Our staff and program participants are busy harvesting our final summer crops: peppers, tomatoes, and eggplant; and early fall crops: kale, carrots, and cabbage.

This harvest season we are excited to unveil our new cookbook, Cooking in Season with Windy City Harvest. This cookbook is a collection of our favorite seasonal recipes and features the fresh produce grown and harvested at our farms transformed into healthy dishes by our program participants, staff, and local chefs.

 Windy City Harvest Youth Farm participants.

Windy City Harvest Youth Farm participants

Our program has been lucky to develop wonderful partnerships with local chefs and restaurants. Many of these chefs, including Cleetus Friedman, executive chef and creative chef for Caffé Baci; and John des Rosiers, chef/proprietor of Inovasi, Wisma, and The Otherdoor, have generously shared seasonal recipes that feature Windy City Harvest produce.

 Harvesting kale at the Washington Park farm.

Harvesting kale at the Washington Park farm

Just like planting seeds and harvesting the bounty, cooking is an essential component of the Windy City Harvest program. Program participants learn how to cook with produce grown on the farms, sometimes using fruits and vegetables that may be unfamiliar to them. The participants then share their newfound culinary skills with their communities, whether trading recipes with market customers, providing cooking demonstrations at local WIC (Women, Infants, and Children) clinics, preparing multicourse lunches for their peers, or showcasing their dishes at our annual Open House celebrations.

One of our favorite fall recipes is a grilled kale salad.

Grilled Kale Salad
Preparation: 15 to 30 minutes. Serves: 6 to 8

 Grilled kale salad.

Salad:

  • 3 pounds (about 4 bunches) toscano kale, washed and dried
  • ½ cup vegetable oil, divided
  • ½ teaspoon salt, plus more for bread
  • 2 garlic cloves, cut in half
  • ½ loaf of sourdough bread (cut into ¾-inch thick slices)

Dressing:

  • 3 large garlic cloves, minced
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup feta cheese, crumbled

Preheat the grill to high. Stack the kale and cut off the thick end of the stems about 3 inches from the end of the leaf. Compost the stems. In a large bowl or large plastic bag, toss the kale with ⅓ cup of the vegetable oil and salt, until the leaves are evenly coated with oil.

Rub each slice of bread with a garlic clove half. Drizzle the remaining oil on the bread. Grill the bread slices until golden brown with nice grill marks on each side. Set aside. Grill the kale leaves until crispy and cooked—about 30 seconds to 1 minute per side. Dice the grilled bread into croutons, and julienne the kale into bite-size pieces. Place the mixture in a large bowl.

To make the dressing, combine the minced garlic with the lemon juice, olive oil, and salt in a Mason jar. Tighten the lid and shake the jar vigorously to combine the ingredients. Pour the dressing over the kale and bread, and toss the mixture to coat. Add the feta and toss again. Transfer the salad to a serving platter or bowl.

 Windy City Harvest student cooks in the Fruit & Vegetable Garden kitchen.

Get in the kitchen with Windy City Harvest

If you would like to see more seasonal recipes and learn about the Windy City Harvest program, purchase a cookbook from createspace.com or pick one up in the Garden Shop. Bon appetit!

©2016 Chicago Botanic Garden and my.chicagobotanic.org

Fresh Recipes in Windy City Harvest’s New Cookbook

Garden Blog - Fri, 09/23/2016 - 11:00am

‘Tis the season for the harvest bounty at Windy City Harvest! Our staff and program participants are busy harvesting our final summer crops: peppers, tomatoes, and eggplant; and early fall crops: kale, carrots, and cabbage.

This harvest season we are excited to unveil our new cookbook, Cooking in Season with Windy City Harvest. This cookbook is a collection of our favorite seasonal recipes and features the fresh produce grown and harvested at our farms transformed into healthy dishes by our program participants, staff, and local chefs.

 Windy City Harvest Youth Farm participants.

Windy City Harvest Youth Farm participants

Our program has been lucky to develop wonderful partnerships with local chefs and restaurants. Many of these chefs, including Cleetus Friedman, executive chef and creative chef for Caffé Baci; and John des Rosiers, chef/proprietor of Inovasi, Wisma, and The Otherdoor, have generously shared seasonal recipes that feature Windy City Harvest produce.

 Harvesting kale at the Washington Park farm.

Harvesting kale at the Washington Park farm

Just like planting seeds and harvesting the bounty, cooking is an essential component of the Windy City Harvest program. Program participants learn how to cook with produce grown on the farms, sometimes using fruits and vegetables that may be unfamiliar to them. The participants then share their newfound culinary skills with their communities, whether trading recipes with market customers, providing cooking demonstrations at local WIC (Women, Infants, and Children) clinics, preparing multicourse lunches for their peers, or showcasing their dishes at our annual Open House celebrations.

One of our favorite fall recipes is a grilled kale salad.

Grilled Kale Salad
Preparation: 15 to 30 minutes. Serves: 6 to 8

 Grilled kale salad.

Salad:

  • 3 pounds (about 4 bunches) toscano kale, washed and dried
  • ½ cup vegetable oil, divided
  • ½ teaspoon salt, plus more for bread
  • 2 garlic cloves, cut in half
  • ½ loaf of sourdough bread (cut into ¾-inch thick slices)

Dressing:

  • 3 large garlic cloves, minced
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup feta cheese, crumbled

Preheat the grill to high. Stack the kale and cut off the thick end of the stems about 3 inches from the end of the leaf. Compost the stems. In a large bowl or large plastic bag, toss the kale with ⅓ cup of the vegetable oil and salt, until the leaves are evenly coated with oil.

Rub each slice of bread with a garlic clove half. Drizzle the remaining oil on the bread. Grill the bread slices until golden brown with nice grill marks on each side. Set aside. Grill the kale leaves until crispy and cooked—about 30 seconds to 1 minute per side. Dice the grilled bread into croutons, and julienne the kale into bite-size pieces. Place the mixture in a large bowl.

To make the dressing, combine the minced garlic with the lemon juice, olive oil, and salt in a Mason jar. Tighten the lid and shake the jar vigorously to combine the ingredients. Pour the dressing over the kale and bread, and toss the mixture to coat. Add the feta and toss again. Transfer the salad to a serving platter or bowl.

 Windy City Harvest student cooks in the Fruit & Vegetable Garden kitchen.

Get in the kitchen with Windy City Harvest

If you would like to see more seasonal recipes and learn about the Windy City Harvest program, purchase a cookbook from createspace.com or pick one up in the Garden Shop. Bon appetit!

©2016 Chicago Botanic Garden and my.chicagobotanic.org

The medicinal plants of Tennnessee : exhibiting their commercial value, with an analytical key, descriptions in aid of their recognition, and notes relating to their distribution, time and mode of collection, and preparation for the drug market /...

New Book Arrivals - Fri, 09/23/2016 - 9:25am
The medicinal plants of Tennnessee : exhibiting their commercial value, with an analytical key, descriptions in aid of their recognition, and notes relating to their distribution, time and mode of collection, and preparation for the drug market / arranged and published under the direction of T.F.P. Allison, Commissioner of Agriculture, by A. Gattinger.
Author: Gattinger, Augustin, 1825-1903, author.
Call Number: QK99.G38 1894

Diccionario de medicación herbaria : la botica en el jardín / Carlos Urquieta Santander.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Diccionario de medicación herbaria : la botica en el jardín / Carlos Urquieta Santander.
Author: Urquieta Santander, Carlos.
Call Number: QK99.A1U77 1939

Handbuch der heilpflanzenkunde / von Aug. Paul Dinand ... 300 seiten text mit 120, und 25 farbendrucktafeln mit 63 abbildungen.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Handbuch der heilpflanzenkunde / von Aug. Paul Dinand ... 300 seiten text mit 120, und 25 farbendrucktafeln mit 63 abbildungen.
Author: Dinand, Aug. Paul (August Paul), 1865-
Call Number: QK99.D56 1921

Pflanzenbuch : mit in den Text eingedruckten farbigen Abbildungen : ein Lehrbuch der Botanik zum Gebrauch im freien und in der Schule / von Dalitzsch unter mitwirkung von Dr. Ross.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Pflanzenbuch : mit in den Text eingedruckten farbigen Abbildungen : ein Lehrbuch der Botanik zum Gebrauch im freien und in der Schule / von Dalitzsch unter mitwirkung von Dr. Ross.
Author: Dalitzsch, Max.
Call Number: QK47.D35 1928

Kniphofia : the complete guide / Christopher Whitehouse.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Kniphofia : the complete guide / Christopher Whitehouse.
Author: Whitehouse, C. (Christopher), author.
Call Number: QK495.A835W55 2016

Stickwork / Patrick Dougherty.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Stickwork / Patrick Dougherty.
Author: Dougherty, Patrick, 1945-
Call Number: NB237.D68A4 2010

Purely pumpkin : more than 100 wholesome recipes to share, savor, and warm your kitchen / Allison Day.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Purely pumpkin : more than 100 wholesome recipes to share, savor, and warm your kitchen / Allison Day.
Author: Day, Allison (Nutritionist), author.
Call Number: TX803.P93D39 2016

Snowdrop / Gail Harland.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Snowdrop / Gail Harland.
Author: Harland, Gail, author.
Call Number: QK495.A48H37 2016

The hidden life of trees : what they feel, how they communicate : discoveries from a secret world / Peter Wohlleben ; foreword by Tim Flannery.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
The hidden life of trees : what they feel, how they communicate : discoveries from a secret world / Peter Wohlleben ; foreword by Tim Flannery.
Author: Wohlleben, Peter, 1964- author.
Call Number: QK475.W64 2016

Wild suburbia : learning to garden with native plants / Barbara Eisenstein.

New Book Arrivals - Fri, 09/23/2016 - 9:25am
Wild suburbia : learning to garden with native plants / Barbara Eisenstein.
Author: Eisenstein, Barbara, author.
Call Number: SB439.24.C2E37 2016

Pages

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