Monday, September 8, 2014


It’s not Thanksgiving yet but our cranberries are ripening at the Garden! Stop by the pond in the Edible Garden to admire these native wetland fruits. Cranberries grow on low-lying vines and thrive only under special combinations of soils and water properties typically found in bogs. The health properties of this fruit were recognized by Native American Indians. Cranberries contain no cholesterol and virtually no fat and are low in sodium. Utilizing cranberries in recipes adds substantial levels of dietary fiber and certain vitamins that may be beneficial to health.

Friday, August 29, 2014

Try the latest Garden Chef Recipe! 

Black Japonica Rice Salad with Lemon Vinaigrette 

1 cup black japonica rice
2 cups water
1 lemon, freshly squeezed
2 T white balsamic vinegar
2 garlic cloves, crushed
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 tsp sea salt
1/4 cup extra-virgin olive oil
1 cup shelled edamame
1 cup grape tomatoes, halved
3 scallions, chopped
1/2 cup crumbled feta or goat cheese
Fresh cracked black pepper to taste

Place rinsed rice in a large saucepan and cover with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Remove from heat and let steam for 10 minutes. In separate bowl, combine white balsamic vinegar, lemon juice, garlic, rosemary, thyme and sea salt in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend. In large bowl, drizzle vinaigrette over cooked rice and gently toss. Add in edamame, tomatoes, scallions and crumbled cheese. Season with fresh cracked black pepper to taste. 


Recipe by Edible Garden Chef Megan McCarthy

Thursday, August 21, 2014

Summer Edible Garden

The summer vegetable harvest is in full swing! So far, more than 500 pounds have been donated to the Atlanta Food Bank including okra, tomatoes, peppers, edamame and eggplant.


The Edible Garden includes an impressive row crop of ‘Carolina Gold’ rice (an heirloom, long grain variety). Grains are showing beautifully now, and harvest will begin in mid September.


There are also colorful zinnias alternating with the rice rows that help attract beneficial pollinators to the Garden. The flower petals make a pretty garnish and are edible, though they tend to be bitter. Look for the apple crop with varieties such as ‘Gala’, ‘Liberty’ and ‘Golden Delicious’ which are trained as espaliers in the ‘three tier cordon’ shape.  The ‘Celeste’ fig trees across from the Outdoor Kitchen are producing heavily now, and the ‘LSU Purple’ and ‘LSU Gold’ should be ripening soon. Lastly, don't miss the fuzzy kiwis!




Thursday, August 1, 2013

Rustic Mediterranean Salad

Peppers are in season in Georgia.  The Edible Garden rows are bursting with five different varieties of peppers ranging from sweet to hot.  

Two bell peppers were used in the recipe below: ‘Tejas’ and ‘California Wonder.’  Bell peppers are rich in vitamins A and B and contain twice as much vitamin C as oranges.  Most green bell peppers are simply immature red bell peppers.  

Rustic Mediterranean Salad

15 oz can white butter beans, drained
1 cup canned artichokes hearts, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cup kalamata olives, chopped
½ cup red onion, chopped
¼ cup extra virgin olive oil
2 T white balsamic vinegar
1 clove garlic, minced
sea salt & fresh cracked pepper, to taste
10 fresh basil leaves, chopped

In a large bowl, combine beans, artichokes, peppers, black olives and diced onions and toss.  In a separate mixing bowl, whisk together olive oil, vinegar, garlic, salt and pepper.  Drizzle vinaigrette over bean mixture and toss again.  Garnish with chopped basil.

Recipe by Garden Chef Megan McCarthy

Explore over 100 Garden Chef recipes here.

Tuesday, June 4, 2013

Walnut Pesto Caprese with French Bread

May was a busy month in the Outdoor Kitchen with Garden Chef cooking demonstrations on the weekends and during Cocktails in the Garden on Thursday nights.  In addition, the Outdoor Kitchen served up seven dinner classes in May alone.  It’s early in the season and we hope you can join us for a cooking demonstration or class soon!

Garden Chef Christina Curry served up a delicious seasonal pesto for happy visitors one weekend.  Her recipe features a basil, arugula and walnut pesto.  Arugula is a peppery lettuce that pairs well with walnuts to make a smooth and buttery pesto.  If pine nuts were used, as in traditional pesto, the peppery flavor of the arugula might be overwhelming.  Chef Christina recommends tasting the mozzarella and adding salt to bring out the flavor as needed. 

Walnut Pesto Caprese with French Bread

8 oz fresh basil leaves
4 oz arugula
1 clove garlic
1/4 cup walnuts, toasted
2 T lemon juice
1/4 c parmesan cheese
1/4 c olive oil
tomato slices
fresh mozzarella
French bread, sliced & toasted
kosher salt & black pepper, to taste
lemon zest, to garnish

In a blender or food processor, combine the basil, arugula, garlic, walnuts, lemon juice, parmesan cheese and olive oil.  Blend on high until smooth and season with salt and pepper to taste.  Spread the pesto on one side of French bread slices.  Top with a tomato slice and a slice of mozzarella.  Garnish with the lemon zest.

Discover more delicious Garden Chef recipes here.

Wednesday, November 28, 2012

What a Season!

2012 was a very busy season in the Edible Garden Outdoor Kitchen. Over 10,000 visitors attended a Garden Chef cooking demonstration. The Outdoor Kitchen was also used for three glorious weeks of summer camp (ages 4–6 or 7–10). On top of demonstrations and camps, the Garden offers an assortment of classes ranging from Pickling & Preserving to Chocolate in Five Courses to The Well-Seasoned Chef Series. In fact, we held 44 cooking classes in the Outdoor Kitchen this season between April and November! Here’s a photo journey of this spectacular season of classes: 

Sautéed Shrimp and Kale over Grits (in the largest cast iron pan!) artfully created by Marie Nygren, The Farmhouse at Serenbe, The Well-Seasoned Chef Series


Farm Burgers with Sautéed Swiss Chard, Grilled Onions and Herbed Goat Cheese

Chef Eddie Hernandez, Taquería del Sol, Fresh Plates Series

Chef Steven Satterfield, Miller Union, The Well-Seasoned Chef Series


Chef Gillespie’s Sweet and Sour Garden Cucumbers with Dill, Charred Fennel, Compressed Radish, and Whipped Chevre




Chef Turbush’s Pimento Cheese Crostini

Chef David Gross of MARKET Buckhead plates his Frisee and Goat Cheese Salad with Pickled Peach and Crystallized Wasabi for the Fresh Plates Series


Chef Anthony Gray and Chef Art Smith, Southern Art, The Well-Seasoned Chef Series

Chef Ron Eyester of Rosebud’s Breakfast Casserole, Brunch in the Garden

These wonderful classes and series are listed on the Atlanta Botanical Garden's website on the Classes page.  Registration for April 2013 classes will begin by the end of December.  Check back often and register early - seats are limited.  

Friday, November 9, 2012

Sweet Potato Season


Three varieties of sweet potatoes thrived in the Edible Garden this summer: ‘Georgia Jet,’ ‘Carolina Ruby,’ and ‘All Purple.’  By the middle of September, we had a bumper crop of beautiful, but not quite ready, sweet potatoes.  It takes time for the roots to sweeten and develop a moist texture.  We piled the sweet potatoes in crates and cured them inside for a few weeks before using them for cooking demonstrations and classes.  They lasted for many, many demos and classes!  Enjoy these simple and delicious Garden Chef recipes this fall.

Gingered Sweet Potatoes

4 organic sweet potatoes, peeled and chunked
2 T fresh ginger root, peeled and chopped
¾ cup coconut milk beverage
3 T maple syrup or agave nectar
1 T extra-virgin coconut oil
freshly grated nutmeg, to taste
1 pinch sea salt
½ cup pecans, toasted

Cover sweet potatoes with salted water to boil.  Cook for about 10 minutes or until fork tender.  Drain sweet potatoes.  In food processor, pulse ginger to mince.  Add cooked sweet potatoes, coconut milk, maple syrup, coconut oil, nutmeg and sea salt.  Pulse sweet potatoes in food processor until desired consistency.  Top with toasted pecans to serve.

Recipe by Garden Chef Megan McCarthy

Coconut Whipped Sweet Potato

1 lb sweet potato, peeled and diced
1/3 cup coconut cream
3 T honey
1 tsp cinnamon
toasted coconut, to garnish

Place the sweet potato in a pot, cover with water and simmer until fork tender.  Drain well and place into a food processor.  Add the coconut cream, honey and cinnamon.  Blend until smooth and serve with toasted coconut on top.

Recipe by Garden Chef Christina Curry

Grilled Sweet Potato and Thyme Hummus

2 sweet potatoes, peeled
3 T extra virgin olive oil, divided
½ tsp sea salt, divided
2 cloves of garlic, peeled
2 T sesame tahini
1 lemon, juiced
½ tsp cumin
pinch of cayenne pepper, to taste
fresh cracked black pepper, to taste
1 T fresh thyme

Preheat grill or grill pan to high heat.  Slice sweet potatoes into ¾-inch thick wedges.  In large bowl, toss wedges with 2 tablespoons extra-virgin olive oil until coated and season with ¼ teaspoon sea salt.  Place wedges on hot grill and cook for 5-6 minutes, turning once, or until potato is tender.  

In food processor, mince garlic.  Add grilled sweet potatoes, 1 tablespoon extra-virgin olive oil, tahini, lemon juice, cumin, cayenne, ¼ teaspoon salt and black pepper to taste.  Pulse mixture until smooth.  Add fresh thyme and pulse until blended.  Serve with baby carrots or toasted pita bread.

Recipe by Garden Chef Megan McCarthy