A young country girl named Susan fell in love with a sailor. When he had to leave for a long sea voyage, she promised to remain faithful and wait for his return. As time passed, Susan began to doubt his loyalty and her heart saddened. While standing in a meadow, she plucked the petals from a daisy, saying, “He loves me, he loves me not,” to determine whether her love would return. The daisy’s petals provided no answer.
I spotted a patch of Black-Eyed Susans at Edgemere Farm last Sunday at the Domingo World Event. Pictured here is m i c c a and the Bucket Heads performing within the yellow meadow. How lovely!
Then, she noticed a beautiful, bright yellow wildflower with a dark center nearby, which she had never seen before. As she was about to pluck its petals, her sailor suddenly appeared, having returned from his journey. The sight of the striking flower in her hand made him smile, and he affectionately referred to “their” flower as “Black-Eyed Susan.” The flower, with its yellow petals and dark center, became a symbol of true love and fidelity in English folklore.
The flower’s connection to the seas and the sailor’s return / enduring love captured the imagination of poet John Gay, and his poem titled “Black-Eyed Susan” popularized the flower and its symbolism of love and devotion.
You will see Black-Eyed Susan (Rudbeckia) throughout Rockaway in gardens or on the roadside this time of year. They seed themselves so easily close to the sea. A wind must have brought the wildflower to the Beach 91st Street Community Garden. I deadheaded some a few years back and brought the seeds into my backyard. And since, I have Black-Eyed Susans blooming without any effort on my part. I clip them and make bouquets, bringing bright yellow joy inside my home.
Detail of a Black-Eyed Susan with striking burnt orange, two-toned pedals.
Sometimes you’ll hear the flower referred to as a cornflower for its distinct dark center cones surrounded by bright yellow and orange petals. They are part of the sunflower family – this is evident by their similar appearances. Rudbeckia are hardy wildflowers requiring little care. They thrive in full sun and need minimal water. Clip the dried flower heads and save the seeds. Sow them anytime and you will grow a field of golden flowers for the birds, insects, pollinators, and your love-struck seafarings neighbors.
I have many Black-Eyed Susan seeds. If you’d like some, reach out to me on Instagram @theglorifiedtomato.
Music, visual art, and dance movement integrated within a field of vegetables is the stage for Domingo World.
Domingo World is a music and art residency held at Edgemere Farm on the first Sunday of every month throughout the summer. Have you been yet?
Teresa Farrell and Gio Fernandez-Kincade are the co-creators of the explorative collective which features a different artistic experience each month.
Feel the community joy this weekend on “the day of the Lord.”’ From 1-5 p.m. meditate in the music of Galazyworld (@galaxyworldz) and Agua De Gio. Artwork of many mediums including art clothing visioned by Teresa Farrell (@tuh_nesta) will be available for purchase. See dance by m i c c a. (@mamicca) and the Bucket Cast. Be hungry for West African-style empanadas made by Amped Panadas (@AmpedPanadas). And quench your summer thirst with refreshing botanic beverages. Seasonal, fresh produce and herbs will be for sale before Domino World turns on. So come early, the Edgemere farmstand opens at 10 a.m.
Remember, supporting local art not only enriches your surroundings but also strengthens our community and the connection between artists and art enthusiasts. Represent!
Experience the expressions of Domingo World this Sunday, August 6 at Edgemere Farm (@edgemerefarm) – 385 Beach 45th Street. Far Rockaway – 1-5pm.
A genuine thank you to the folks at Edgemere Farm for partnering with Domingo World to bring us community vibrancy, art, music, and nourishment.
Edgemere Farm is a volunteer-run, half-acre urban farm in Far Rockaway that provides homegrown organic foods to the Edgemere community and beyond. Supported by NYC Parks / GreenThumb, GrowNYC, and Partnerships For Parks. The farm’s mission is education, food justice, and increasing capacity for both the production of food and the processing of food waste on the Rockaway Peninsula.
The heat is on and caffeinated icy-cold coffee drinks have been the topic of conversation in my circle on the sand.
My friend Keith said in Key Food the Manhattan Special now has a little pop-up stand! I’d like to think my column on the vintage coffee soda a few weeks ago resulted in an up-tick in sales!
I’m on the beach last weekend with a bunch of friends. We were enjoying the entertainment of a very crowded foamy lineup on a knee high afternoon. “I think I have to go, I need coffee.” I weakly blabbered. “Have you ever had an espresso tonic?” My friend Karoi said. That woke me up…
Kaori was recently in Nakano Japan visiting family. There she often goes to the kissaten (a tea-drinking shop). Kissatens also sell coffee and on the menu was an espresso tonic. This drink is a popular tea alternative in Japan. The bubbly coffee coolers she had was so fantastic, she’s been recreating the summer drink at home since her return.
Kaori offers to make me one! We left the flaming sand and went back to her cool apartment for an espresso tonic tutorial and needed refuel.
Kaori’s Espresso Tonic was wow-refreshing! The combination of the cold, strong espresso and the effervescence of tonic water created a unique zesty flavor profile. Here’s Kaori’s must try, easy and impressive espresso tonic recipe.
Kaori’s Iced Espresso Tonic
Ingredients:
2 shots espresso or moka pot coffee
Tonic water
Lemon to taste
Ice
Honey (optional)
Directions: Brew the espresso in advance and chill. Over ice in a cup, pour the espresso. Add a healthy splash of tonic water. Squeeze in the lemon to taste. If you like sweeter coffee add a touch of honey. I’d recommend trying it without honey first.
The history of espresso tonic is not well-documented, but it is believed to have originated in Sweden or the U.S. in the early 2000s, then gaining popularity worldwide.
The concept of combining espresso with tonic water might have been inspired by the Spanish drink called “café con hielo,” which is a shot of espresso served with ice and a glass of sparkling water on the side.
As the specialty coffee culture grew, baristas and coffee enthusiasts began experimenting with different ways to delight in coffee. The idea of mixing espresso with tonic water emerged as a unique and refreshing variation, offering a different taste and texture compared to traditional coffee bevs.
Follow The Tomato on Instagram for all things caffeinated – @theglorifiedtomato.
In total, I’ve made three pies in my whole life! Guess what? I’ll be practicing my pie-making skills through the end of September because the Beach 91st Street Community Garden will be hosting a fall Pie Party! I’m organizing the event and we’ll be selling sweet and savory pies. Part of the funds raised will be used to give back to our community by gardening an unkept area in Rockaway – guerilla gardening style.
If you’re interested in donating a homemade pie or purchasing a pie from one of our local bakeries please donate, email me at beach91communitygarden@gmail.com. Otherwise, I’ll be baking 15 pies till 2 a.m. the night before the event and that isn’t ideal!
The pie crust recipe below is from a book called Pie In The Park. This recipe collection is the inspiration for the Community Garden Pie Party Event. My friend and your neighbor Lauren Cucinotta gave me the book. She is the author. It speaks to how a small five-person picnic of pies only, held in Prospect Park, expanded to several annual events, a 200-person fundraiser for a startup bread business, and the book itself, which holds the memory of it all and a compilation of homemade pie recipes made by Laurens friends.
My hope is that this book also inspires us to gather in the community, enjoy the garden space and raise funds to beautify a little slice of Rockaway.
Strawberry Basil Pie
INGREDIENTS:
Subtly Rustic Cornmeal Crust (by Lauren Cucinotta):
1 2/3 cups flour
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoon salt
1 cup salted butter
7 to 8 tablespoons ice-cold heavy cream or water
Filling:
5 1/2 cups fresh strawberries, hulled and halved
1/4 cup basil leaves, chopped
2/3 cup sugar
2 tablespoons cornstarch
1 tsp lemon
1/8 tsp salt
DIRECTIONS:
Crust: Mix together flour, cornmeal, sugar, and salt in a medium bowl. Slice tablespoon-size pieces of room-temperature butter into the dry mixture using a fork or pastry blender, until it resembles small balls. Add the heavy cream or water into the mixture, one tablespoon at a time. Use your hands to combine the mixture and form two equal-sized balls.
Flour your surface (I used wax paper) and roll out the first ball. Flip the wax paper over your pie dish and form the shape. Cover with plastic wrap and refrigerate for at least a half hour. Roll out the second ball into a flat circle on wax paper. Transfer to a dish, cover with plastic wrap, and refrigerate for at least 30 min. This will be the pie top. Try lattice, or other designs, get creative!
Filling: Combine all the ingredients into a bowl and toss lightly.
Baking: Preheat the oven to 350. Fill the pie crust with the strawberry filling. Cut and design your pie top. Cook for 50 minutes until the filling is bubbling and the crust looks golden. Best served immediately after cooling.
Tastes great, looks weird!
