The Beach 91st Street Community Garden is hosting a Pie Party Fundraiser and I want to share the details with you because there are some pretty fun and tasty things happening!
The Pie Party is this Saturday (tomorrow!) Sept. 23rd, from 12-4pm. The event will be held in the beautiful garden courtyard – 136 Beach 91st St., Rockaway Beach (Beach Block). Bring a picnic blanket and dress like you’re heading to the country fair (if you want)!
The Food: Delicious, homemade pies baked fresh by your neighbors for sale! Come hungry for savory and sweet slices, vegetarian, vegan, and gluten-free options too. We hear there’s peach pie, vegan Sicilian pistachio pie, banana cream pie, apple pie, artichoke pie, and cheesy tomato pie, to name a few. Enjoy your slice with a cup of coffee available at the pie stand!
The Art: The B91 Community Garden has been a longtime advocate of local arts by hosting several art exhibits in years past. Furthermore, you’ve probably seen their monthly rotating public art display case located in the garden. This space highlights creatives in our community year-round.
The 2023 garden tote bag was designed by artist Phil Rodriguez. When Phil isn’t creating art, he skateboards… worldwide. Also find him @brothersrockaway on the boardwalk, making healthy eats for our community. The tote bag was beautifully screen printed at Kingsland Printing (WBE) owned by long-time Rockaway resident Sara Gates. Gates prints for many of our favorite small businesses on the peninsula.
The Music: Friend of the Garden Sameer Kapoor (@indianidol) will be playing country hits and more on the keyboard. He’s fantastic and talented so don’t miss his sounds! Singer, songwriter, and banjo player Maggie Carson will follow. Her voice is unique and powerful, her strumming rhythm is bold and delicate at the same time. Experience Maggie’s folk music performance in the inmate setting of the community garden. Her latest album, The Dark Was Aglow, recorded in Rockaway Beach will be for sale!
The Fun: Come early for pie in the face! Yes, for a small suggested donation, you or your child can propel a pie in Keith Vittore’s face. If you don’t know him, you will after Saturday! He’s willing, he’s able, he’s doing it because he’s a big supporter of the B91 Garden and he likes whipped cream.
The Purpose: A portion of the funds raised from The Beach 91st St. Community Garden’s Pie Party fundraiser will be used to give back to our community in the way they know best – gardening. The members have committed to transforming an unkempt slice in Rockaway, into a sustainable garden. In addition to beautification, their goal as a non-profit is to bring awareness to the importance of community ownership of our public spaces and to build neighborhood relationships and engagement. The B91 Garden appreciates your support and contributions in fostering a positive impact on the green spaces of Rockaway. You can contribute to this important community fundraiser by… just eating a delightful pie!
Tag on Instagram your fun Pie Party photos to @beach91communitygarden at Saturday’s event!
When life gives you green tomatoes… fry them.
I’m getting a hunch that most of my beefsteak and heirloom tomatoes will not ripen. You may be feeling this too. We had a slow start to the summer, temp. wise. I remember 4th of July weekend was the first time it hit above 80 degrees. Large tomatoes need time, about 100 days to ripen. It’s likely with the slow start this summer, larger breeds may not make it to cherished red.
Tomatoes ripen due to a combination of factors. If the below conditions are not met, tomatoes will stay green:
- Warmer temperatures and humidity speed up the ripening process. If your tomatoes are not exposed to high temperatures, they will not mature.
- Tomatoes need sunlight to ripen properly. Sunlight triggers the production of pigment (lycopene), which gives tomatoes their fabulous red color.
- Tomatoes have a natural ripening process that simply takes time. The breed of tomato determines this schedule. The larger the tomato, the longer the ripening will take.
If you want to ripen tomatoes faster, you can place them in a paper bag with a banana or apple. These fruits release ethylene gas, which will accelerate ripening. But be aware, vine ripe tomatoes have a better flavor and texture, so I suggest…. When life gives you green tomatoes, fry them! The combination of a sharp, tart tomato with a fried crunchy cornmeal coating is delicious. Add a creamy creole dipping sauce and you arrive at the perfect end-of-summer comfort food.
French Remoulade
Prepare before frying the tomatoes.
Ingredients:
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice
1 teaspoon hot sauce
1 large clove garlic, minced and smashed
Directions: Mix all ingredients together in a bowl. Let it sit for at least an hour so the flavors fuse.
Fried Green Tomatoes
Ingredients:
3 medium, firm green tomatoes
Salt
3/4 cup all-purpose flour
2 tbsp Cajun seasoning
1/2 buttermilk
1 egg
1/2 cup cornmeal
1/2 cup dry bread crumbs
1/2 cup vegetable oil
Directions: Cut tomatoes into 1/2 inch slices. Sprinkle it with salt. Let the tomato slices stand for 5 minutes. Mix the flour and Cajun seasoning, buttermilk and egg, and breadcrumbs and cornmeal – each in separate bowls. Dip the green tomatoes in the flour-seasoning mixture, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix. Heat the oil in a skillet on medium. Fry the green tomatoes for 3-5 minutes on each side or until brown. Set on paper towels to drain. Serve immediately, freshly fried is always best.
Bodysurfers rely on the natural power of the waves to propel them, creating a strong connection to the ocean and its energy. It’s an organic and unadulterated way to ride the waves.
Witness this unique link to the water – tomorrow, Saturday, September 9th at the 2023 Rockaway Beach Bodysurf Underground (RBBU) Competition. The first heat rides at 10 a.m. Get your blankets, beach chairs, and bathing suits, and pack a lunch for the day-long event. Set up on the sand at The Box (East jetty at Beach 84th Street). The power of the waves, rushing through the competitors and cutting down the line, will be a thrill to see!
Artwork by Justin Valdes
Justin Valdes, bodysurfer and designer of RBBU swag, has created another impressive illustration for this year’s tote bags and t-shirts. The tranquil expression of the bodysurfer, engulfed by the movements of the rushing waves, expresses the rider’s trust and surrender to the sea. A connection I feel most of us Rockaway folks know in our own special forms.
Born in Flushing, residing in Ridgewood Queens, Justin Valdes floated towards the Oregon coast in the 2000s where he learned to bodysurf. He moved back to NYC and continued surfing in Arverne when the shore was adjacent to vacant lots.
Justin crafted his artistic talents at Cooper Union. Creatively, he moves like the waves of the ocean, shifting between styles and concepts. “I’ve always had a hard time just doing one thing, that doesn’t really help if you want to commodify your work!” He jokes! It’s important that my art is accessible and that you don’t need to be in the know to interpret it.” Justin shares. Valdes is currently working on a public art project in an extension being built at the Arverne Library.
Keep Rockaway’s cherished Bodysurf event thriving. Show your support by purchasing a tote or t-shirt designed by Valdes! These are sought after, so stop by the shop tent early to make sure you get the goods. Your contributions allow the RBBU organizers to host a unique, top-notch event each year that is safe and fun for our community!
To see more of Justin Valdes’ rad illustrations follow him on Instagram – @valdes.studio. To inquire about commissioning art and design visit www.justinvaldes.work.
This contest is organized by the Rockaway Beach Bodysurf Underground – Mike Poindexter, Jon Wagner, Clare Hilger, Jeremy Jones, and their ocean-enthusiastic friends who volunteer to make this exciting day possible. Follow on Instagram and tag your photos tomorrow to @rbbunderground.
Everyone is wondering what to make with their homegrown garden eggplants… besides heavy eggplant parm. My long-time paisan Rob Di Rico saw a post of mine on Instagram relating to this conundrum. He messaged me, “Paula, I have eggplants too. I made an eggplant-tomato gratin. It was delicious. It’s very fresh and light. People think gratin, they think heavy cream. Not always!”
Gratin is a French culinary technique. Ingredients are topped with breadcrumbs, grated cheese, egg, butter or oil to create a browned crust by baking. The term is used for any dish made using this method.
Rob DM’d the recipe and said, “It’s based on Jacques Pepin, my favorite. I didn’t use gruyere, I used imported Parmigiano and blended it with the bread, chives, garlic, and parsley. Use some EVOO on the breadcrumb mixture so the top browns in the oven. It also says ‘use Chinese eggplant’ but white eggplant is fine.”
I stuck to the original below, but this recipe, as Rob mentioned, is a great base. Experiment with different cheeses and your favorite herbs from the garden.
Eggplant-Tomato Gratin
Ingredients:
2 eggplants, preferably long, narrow Chinese eggplants
1/2 cup olive oil
2 ripe tomatoes (about 1 pound)
2 cups diced (1/2-inch) day-old baguette
1 cup diced gruyere cheese
3 fresh thyme sprigs
1/3 cup minced fresh chives
Salt and freshly ground black pepper to taste
Directions: Preheat the oven to 400 degrees. Trim off both ends of the eggplants. Cut them crosswise in half, then cut each half lengthwise in half, so you have 8 pieces.
Pour 2 tablespoons of the oil on a baking sheet and put the eggplant slices cut side down in the oil. Sprinkle with salt. Bake the eggplant for 25 minutes, until tender. Flip once. Remove from the oven.
Meanwhile, cut the tomatoes into 1/2-inch slices. Process the diced bread and cheese in a food processor for about 30 seconds, until coarsely chopped.
Arrange the baked eggplant pieces in a gratin dish, alternating them with the tomato slices. Sprinkle each layer with thyme, chives, salt and pepper. Toss the bread and cheese mixture with the evoo and spread on top of the vegetables. The gratin can be prepared to this point hours ahead.
Bake the gratin uncovered for 30 minutes or until crusty and brown. Serve and enjoy!
I brought the Eggplant-Tomato Gratin dish to my Aunt Marie’s house for a luncheon. I was a bit nervous because I had never done this and I couldn’t taste-test beforehand. Well… let me tell you… All of my cousins and Aunts were ranting and raving about it! The Eggplant-Tomato Gratin was a success and everyone was asking for the recipe (Thank you Rob!). Give this one a try with your homegrown eggplants, it will not disappoint!
