The Maroon Vol. 2… No. 56 Friday, July 22, 2022
“Bringing us all to a place we don't want to lose."
Observer: Volunteer Sunflowers At Willard
Macky’s New York: Rambutans On Canal
William Peay: Tales From The Wood…
RHS Athletic Hall Of Fame: Save The Date: Nov. 5th 2022
La Dolce Vita: Zucchini / Summer Squash
M + A NYC: Mighty Are We As One
James Stroker: Hope Coach
Jim Schoneman: Rock Hound
Kathy & Ross Petras: You’re Saying It Wrong
Observer
Volunteer Sunflowers At Willard
For those who know me it’s common knowledge that I am an avid gardener. Call me lucky to have had many lessons introduced to me during my time in the Ridgewood Public School System and by parents who knew I wouldn’t call Child Protective Services if I were asked to dig some holes, cut the grass, or rake the leaves. Not to mention shovel the front walk so my Dad could get to work in the morning.
In addition to my parents, I owe a lot to Willard School’s Gene Ricci for my interest in growing things. Little known fact that in the 1960s & 1970s he would annually spend $200 out of his own pocket to maintain an extensive set of grow lights for teaching the basics of gardening in his classroom. It was an honor to be in his plant club and kids stayed after school to learn about how to tend and propagate plants.
I was also fortunate to live adjacent to Willard and for a time its wildside, complete with raspberries my Mom made jam with and beautiful Sunflowers which came up voluntarily. Though slowly but surely through the years the wilderness was tamed, the berries ripped out, the trees cut down, and fences were put up. I recall those days now whenever I see a Sunflower in somebody’s garden.
Not to say there wasn’t a fair amount of poison ivy in this small patch of wildnerness on Willard School property. It was also a place where we experiemented with fire, out of the site of responsible adults. We even built a tree fort in an Apple tree. It was all too good to last.
What followed the wilderness, many years after it was removed, is a beautiful baseball diamond with storage lockers to hold equipment. This new baseball diamond just so happens to face away from the school. The old diamond faced the school and a homerun was called if you hit one on the hill Willard is situated upon. I recall Bob Baumler’s father hitting a ball over Willard School. The ball was still rising when it came in contact with the trees on Morningside. No telling how far it would have flown beyond the trees if nature hadn’t been in the way. A tape measure shot for certain!
Macky’s New York
Matthew Cortellesi Photography
July 17, 2022 - Chinatown
Rambutans On Canal
As I walked along Canal street...I passed a small fruit vendor selling nothing but these fruits from the Ramburan tree - after I took this photo...the old man offered me one...he cut it and i broke it open...he gestured for me to eat it and so I popped out the grape sized fruit inside and i have to say...it was sweet and refreshing although the mouth feel was a little like eating you own eye ball which is a bite I try to avoid - but the fruits in their casing make a colorful photo
Shot on Canal street just east of Mulberry looking north.
Time 1130am.
#ny1pic
William Peay
Tales From The Wood…
RHS Athletic Hall Of Fame
Save The Date: November 5, 2022
Visit The RHS Athletic Hall Of Fame & Order Tickets for 2022 Inductees Banquet
Digital Printing for the RHS Hall of Fame provided by Tim Boucher, RHS 1988
La Dolce Vita:
Zucchini / Summer Squash
For lunch today I stuffed and baked one of the round zucchinis. This technique also works for the long version whether green or yellow.
Start the oven at 425.
For the round ones, slice off the top and scoop out the seedy middle. The long skinny ones get sliced in half and then scooped. The trick is to pluck the young ones that don’t have well formed seeds (pick out the seeds if they are tougher than you prefer - toss them to the birds). Chop the innards, mix in an egg, breadcrumbs, grated cheese, S&P, and either ricotta, rice, or ground meat. If using meat (we prefer sausage) brown / drain / let it cool. I will sometimes add in a bit of olive oil - the idea being that I’d rather have olive oil than most animal fats.
Stuff this back into the zucch, cover, and let bake for at least thirty, then check to see how done it is and decide whether to re-cover or let the top crisp up a bit. The length of the bake will completely depend on their size.
Let cool for a few minutes and enjoy.
These whip up quickly. They also can be assembled ahead of time but baked later.
One last thing: Salt. For these sorts of preparations, I’ll adjust the salt by adjusting the amount of cheese. If you are concerned, it takes just a few minutes to fry up some the stuffing to make sure it tastes the way you wish. Don’t worry, you’ll have far more stuffing than can fit back within.
Send pix of how you are making use of your garden.
M + A NYC
Mighty Are We As One
Inspired by art, designed in New York, and made by hand with love by artisans all over the world. Shop home décor and wearable accessories at www.mplusanyc.com
James Stroker
Hope Coach
Jim Schoneman
Rock Hound
Made a special trip down the road to get a picture of what I thought was Queen Anne's Lace growing in a moist roadside ditch. But it turns out that this is not Queen Anne's Lace. It's apparently a little too early for Queen Anne's Lace to be blooming. Some online research appears to identify this plant as Spotted Cowbane, also known as Water Hemlock. It is fairly common, and it is also the most poisonous plant in North America. I brought some home for the salad, NOT!!!
Kathy & Ross Petras
You’re Saying It Wrong
Our newest book, coming in August 30 2022! It’s … A History of the World Through Body Parts: The Stories Behind the Organs, Appendages, Digits, and the Like Attached to (or Detached from) Famous Bodies