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Fall 2018 • Vol 45 program Guide Inside

ZimSculpt Dazzles | Pumpkin Picks | Cabbage Posies


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2017-02-03 8:06 AM

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inside Fa l l 2 0 1 8

upfront

[4] Fall at the TBG Expansion is approved!

[5]

The Expansion Next steps

[6]

GET IT! DO IT! Fall’s best products and pursuits

[8]

The Event Carved in stone: Zimbabwean sculpture

[12]

COLLECTIONS Why we love pumpkins

FEATURES

[14] Souped-up pumpkins

[16] Luscious lingonberries

[18]

Moments

Photo: Kevin Wong

Teaching Garden celebrates 20 years!

[20]

Next Up Fall events and happenings

[21]

Make it! Hearts of kale and cabbage


fall

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Our expansion has been approved!

Finally, the City has approved our expansion. Council voted on April 25 to approve its staff recommendation that Toronto “implement the draft Edwards Gardens and Toronto Botanical Garden Master Plan and Management Plan”—a 160-page document filled with the exciting possibilities that the City and the TBG are agreed on pursuing. We are committed to growing from four to 35 acres and creating a “globally acclaimed botanical garden”. The City and the TBG will be partners in creating this world-class institution, with the City retaining ownership of the lands and facilities while the TBG manages the botanical garden under a licence arrangement. This is a successful model that is common to many botanical gardens in the United States. Atlanta Botanical Garden, for example, has autonomy to develop and operate to high standards of excellence on city property. The City of Toronto will accord the TBG similar autonomy within our partnership which allows us to aim high and achieve great things. The TBG will raise funds for its expansion, but the City is also committing $4.85 million for capital improvements. Along with managing the garden (and its programs, activities, events), the TBG also will be responsible for detailed design of the garden and

facility improvement as well as having authority over project and construction management. The City will be at the table as our partner, but the leadership in these areas will come from the TBG. The April 25 vote was the culmination of four and a half years of planning and advocacy for the idea that Toronto deserves a world-class botanical garden. Our Councillor, Jaye Robinson, was a strong supporter behind the scenes and at Council (thank you, Jaye!). We also couldn’t have achieved such a great outcome without the support of our members and stakeholders. Thank you. The TBG’s Board and staff have been patient and supportive beyond what I had any right to expect. As Daniel Burnham, the American architect, famously said, “Make no little plans; they have no magic to stir men’s blood”, but rather, “Make big plans; aim high in hope and work”. I hope you’ve been stirred, friends. Now that we got what we asked for, we get to go out and make it happen!

torontobotanicalgarden.ca

Harry Jongerden, Executive Director

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Fall 2018

Explore more at bit.ly/2xqm3d6 to view the Master Plan document.

Photo: paul Chmielowiec

After four and a half years of planning, Toronto will get the world-class garden it deserves.


Sneak Peek

Barn Courtyard

The expansion Next Steps “Here we go”, says Harry Jongerden, as he outlines the first of many exciting developments for Toronto’s botanical garden.

Phase I moves the service area to free up space for events, education and food services in the Barn Courtyard.

W

e woke up on April 26 and asked ourselves, what next? City Council had just given their approval to our expansion plans the day before, and they placed the ball firmly in our court. What next, indeed! The TBG Board, City staff and master planning consultants agree that the expansion project should unfold in three phases. Phase I will encompass the area immediately west of our garden and our facility. We are already using this ‘Barn Courtyard’ for the Edwards Summer Music series. It’s a glorious space that is crying out for enhancement. The buildings and gardens that surround it will undergo the first phase of transformation. At the first meeting with our master planning consultants, the TBG and City staff considered the problem that the barn area happens to be the service yard for parks operations in Edwards Gardens. Very few visitors come into Edwards Gardens without passing through a busy service yard, with staff and equipment often milling about. Some of you may remember when there were two service yards in Edwards Gardens—the present one as well as a significant nursery operation in the southwest corner of the park accessed from the Bridle Path. Phase I will therefore include building a new service yard in that former location and moving the operational maintenance hub for our expanded botanical garden there, too. This will free up buildings

and landscapes for education, food services and events. It’s a perfect opportunity for the TBG to grow organically into the park. We have a wonderful master plan, but it gives big picture opportunities. Therefore the planning process will begin with detailed design to explore and finalize the plan before we can build. The TBG takes the lead role in detailed design, so it will progress at a pace set by us. And, of course, we get to build when our fundraising efforts allow us to proceed. Is there any element of doubt or hesitancy in our undertaking? We know that we have your support and the support of a wider community and of our

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City. Elsewhere in North America, cities big and small are undertaking similar botanical garden expansion projects: Sarasota ($67 million) and Houston ($50 million) are current examples. There’s a benefit from having waited four and a half years for City permission. We’ve had a long time to work on our plans from all angles. The TBG is ready for this and Toronto is ready for this, too. We’ll have many, many more opportunities to connect with you and keep you abreast of the planning. Your input will be sought, and I encourage you to contact me with questions and suggestions. I’m very confident of our success and of the pride you’ll take in being part of it.


HERE COMES THE SUN

SunFlare Japanese forest grass (Hakonechloa macra ‘HABsf100’) is a new Canadian-bred ornamental grass with golden foliage that promises fall highlights of burgundy red to burnt orange.

get it! do it! The season’s best products and pursuits

The Less Is More Garden: Big Ideas for Designing Your Small Yard by Susan Morrison helps you simplify and unify your garden to make it lovely and livable. Timber Press, 2018. $29.95.

COOKIES ’N’ TEA

Pour yourself a cuppa of one of our custom-blended Tealish teas and treat yourself to a plate of Sprucewood handmade shortbread cookies. Garden Shop, Tea $18.99, Shortbread, $6.99.

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Photos (Clockwise From top): concept plants, Timber Press, June Anderson

WHAT’S THE BIG IDEA?


u p front RAKE AND ROLL!

Photos (Clockwise From top Left): Cushyspa.com, Pinebush Home & Garden, Van Noort Bulb CO. LTD, Theo Carazzo Kara/Flickr, Sandra Pella

This compact leaf rake expands to tackle any task, from close-quarters clean-ups to piling and bagging fall leaves. Garden Shop, $27.99.

FRESH FACED

Learn to make your own facial scrubs, masks and cleansers in this fun workshop. Saturday, November 17, Public $40; Members $32.

Three-way extension handle is easy to use and collapses for storage.

EYE-CATCHER

From Canadian hybridizer Alan McMurtrie, Iris reticulata ‘Eye Catcher’ can be planted this fall for a striking spring display. Garden Shop, 5 bulbs/$8.99, limited supply.

BEE-UTIFUL BLOOMS

A favourite of bees, Anemone x hybrida ‘Robustissima’ is a Japanese anemone that sports vivid pink blossoms from mid- to late summer. Wispy seed heads persist into winter.

SPICE IT UP!

Join registered herbalist Penelope Beaudrow and learn how to blend your own spice mix. Spice Talk, Wednesday, November 21. Public $30; Members $24.

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Carved in Stone

Don’t miss the chance to see ZimSculpt, a dazzling show of sculpture from Zimbabwe displayed throughout the gardens.

Photos: Courtesy Zimsculpt

The most popular exhibitions ever hosted during my stints at Royal Botanical Gardens and VanDusen Botanical Garden were the African sculpture shows known as ZimSculpt. If you like either gardens or sculpture, you’ll like them even more together! —Harry Jongerden

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t h e e v e nt

Birds and animals are favourite subjects.

Bathing Sheeba by Gregory Mutasa is carved from limestone.

F This heron family is carved from opal stone.

or the first time, the Toronto Botanical Garden presents the international exhibition ZimSculpt, a world-renowned display of modern Zimbabwean stone sculpture. Hundreds of pieces from several dozen contemporary Zimbabwean artists will be displayed throughout the beautiful natural backdrop of the Toronto Botanical Garden and Edwards Gardens. Known as Shona sculpture, these contemporary pieces can be as tall as two metres and are hand carved from colourful stone. Over twobillion-year-old stone in colours of opal, cobalt and amethyst have been artfully shaped into various African forms, making these sculptures the most collectable form of African art. The exhibition also hosts two artistsin-residence. Passmore Mupindiko and Brighton Layson will demonstrate their artistry by carving statues using chisels, hammers, files and sandpaper while guests watch and learn about their art. Internationally acclaimed Zimbabwean sculptor Dominic Benhura will make a guest appearance in September, sculpting alongside the other two artists.

Works are carved from various stone found in Zimbabwe.

Visitors may purchase any of the sculptures on display: those created by the onsite artists as well as work for sale in the Marketplace, open daily from 9 a.m. to 5 p.m. Visit ZimSculpt August 3 to September 30, 2018 Free admission Marketplace open daily, 9 a.m. to 5 p.m., Thursdays until dusk.

Z i m s c u l p t e v e n t s at T h e T B G

The exhibition includes many Africian-themed sculptures.

ZimNights evenings in the garden. Thursdays, August and September, 6 to 8 p.m. FREE

torontobotanicalgarden.ca

Art Walk Guided tours, Saturdays and Sundays, 2 p.m.

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Fall 2018

Art and Garden Tours Tuesdays at 10 a.m. and Thursdays at 10 a.m. and 6 p.m.


t h e e v e nt Meet the Artists in Residence

I n c o n v e r s at i o n w i t h

These three exceptional Zimbabwean artists demonstrate their talent and skills during the exhibition.

Vivienne Croisette, Curator

Passmore Mupindiko was born in Marendero, Guruve. His main subjects are leaf-bowls, slender Guinea fowl, shells and hummingbirds. His work has been exhibited in many European and North American countries.

Brighton Layson​is from Harare, Zimbabwe. He believes stone sculpture reflects what an artist feels, thinks and sees. Nature is his main inspiration. His work has found its way to North America and Europe.

Dominic Benhura is regarded as the cutting edge of Zimbabwe sculpture. The artist has an exceptional ability to portray human feeling through form. He will make special appearances from September 7 to September 16.

How did you get involved with and develop ZimSculpt? For seven years, I worked with British artists and then I met a promoter of Zimbabwean sculpture and travelled to Zimbabwe to meet the artists. After a three-week visit in 2000, I’m still in Zimbabwe—18 years later! Where has the exhibit appeared? In the beginning, ZimSculpt exhibited in trade shows in London, and then moved up a notch to the renowned Chelsea Flower Show. Gardens were always a part of ZimSculpt’s branding and image. In 2006, the exhibit moved across the ocean to North America and was shown at the Royal Botanical Gardens in Hamilton. In North America, ZimSculpt started in Canada and we are extremely honoured to be back in Canada and Toronto. Tell us about the sculptors ZimSculpt now promotes more than 500 sculptors from five regions and more than 20 art centres. Among them are some of the most renowned Zimbabwean sculptors, many of whom have exhibited in Europe and North America. We also support the next generation. The works of these young apprentices are also available for sale. How do you find the artists? ZimSculpt travels all over Zimbabwe to seek the most unusual stone and to look for a diversity of style. All the sculptures

are made by hand using chisels, hammers, rasps and sandpapers. The harder the stone, the more difficult and time-consuming the process is. At the TBG, the artists will be demonstrating this process. How do you select the sculptures for exhibit? We simply choose work we love—if we like it, we hope others will too. This can be difficult at times, especially when we have travelled for some time to see an artist’s work and there are only five pieces, none of which reach a high enough standard. In Zimbabwe, there are more than 200 different minerals, but only 20 or so can be carved by hand, so stone variation is also important—we look for purple, bright green, white, yellow and multicoloured stone. Sometimes the work is serious and thoughtprovoking; sometimes it’s naive and comical; and sometimes it’s just practical. There truly is something for everyone— abstract, figurative and many animals. What are the key themes? ZimSculpt tries not to pigeonhole Zimbabwean society as typically African, although we do include many Africanthemed sculptures: ladies carrying babies on their backs, elephants, zebra and the like. We also present contemporary art works with abstracts, busts, domestic animals and torsos that could be found in any exhibition around the world. This interview has been edited and condensed.

Coffee with the Curator Join Vivienne Croisette for coffee and a chat Saturdays and Sundays at 11 a.m. She’ll offer a behind-the-scenes perspective on the exhibition and its inspiration and answer questions about this art form. Free. Registration recommended.

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ABCs of Selecting Garden Art A is for Analyze Take a good look at your space. Is it large enough to do justice to an imposing piece of statuary? Or is it so large that a single work of art—no matter the size—will lose its impact? It’s also important to keep in mind that while art is static, gardens grow, so consider how the garden will develop around the piece without overwhelming or concealing it.

Give art enough space to breathe, to complement the garden, not overwhelm it.

B is for Bravery Be brave, be bold! You may fall in love with a design that’s controversial, or that few find attractive. However, not only is beauty in the eye of the beholder, but you may be ahead of your time. Buy it, place it, love it and wait for others to catch up.

Photos: Lorraine Flanigan

When Robert Irwin designed these iconic rebar trellises for the Getty Museum Garden, he was ahead of his time. Now, they have inspired many others, including the landmark Supertrees in Gardens by the Bay, Singapore.

C is for Connection Whatever piece of art you

The whimsical Girl with Balloon by William Roddy of Kaolin Designs ties into a garden designed for grandkids.

select, whether classic statuary or kitschy wall art, listen to what it has to say to you. Art has the ability to touch our souls and speak to our experiences in life. If you look for these connections, you’ll find a piece that’s meaningful now and in the future.

—Lorraine Flanigan, editor, Trellis

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Autumn Buckskin

Cinderella (Rouge Vif d’Etampes)

Prized in displays for its brilliant colour. Its sweetly flavoured, creamy flesh also makes tasty pies, ice cream, pumpkin butter and baked goods

The thin rind of this buff-coloured pumpkin makes it easy to carve. The orange flesh may be eaten fresh or canned. Also suitable for pies.

Blaze

A long-lasting, thickskinned small ornamental best used uncarved for autumn décor. Not suitable for eating.

Jarrahdale

The dense flesh of this pretty grey-blue ornamental makes it difficult to carve, so use it whole in a display. The aromatic flesh is somewhat sweet and fruity.

New moon

One of the best large white forms with a firm rind that’s ideal for carving jack-o’-lanterns. Roast or bake the flesh or use to make soup.


collections

Musquee de Provence Porcelain Doll

This unique ornamental develops various mottlings depending on the pumpkins that grow nearby. The dense, sweet orange flesh is used for roasting, soups, pies and other desserts.

This ribbed beauty is a hefty, solid pumpkin best used uncarved for décor. The sweet flesh is suitable for pies, purées and roasting.

Why we love...

Pum p kins

Explore the diversity of size, colour and form of these favourite fall ornamentals. Text by Paul Zammit Photography by Kevin wong

Kakai

A small pumpkin with eye-catching colour that’s suitable for carving. Noted for its delicious, hull-less seeds.

KnuckleHead Wart-like growths make this pumpkin perfect for freaky Halloween displays. The orange flesh can be used in baking, roasting and soups.

Flat White Boer

Best uncarved in a display. The orange flesh reportedly makes the best pumpkin pie—competition anyone? The flesh can be boiled, mashed, roasted or used for soup.


Souped-up

pumpkins Not just a throw-away seasonal decoration, so get cooking, says Signe Langford.

Even the biggest foodies among us consider the pleasures of pumpkins only in the fall, and then that’s often restricted to pie and jack-o’-lanterns. However, in many world cuisines pumpkins—and their gourdy relatives—are enjoyed year-round and in myriad ways. What North Americans call a pumpkin, though, is known as squash in other parts of the world, and what we might identify as squash is called pumpkin elsewhere. Call it what you will, though, this North American native is good eats, from leaf to flower to fruit. To find interesting varieties in the produce aisle, shop beyond the big box and explore African, Indian, Island, Asian and South American grocery stores. Once you’ve found a new and different squash or pumpkin, treat it as you would any of the more familiar varieties: peel, chop, roast or stew until tender. Or—and don’t judge—buy a can or two of pure pumpkin meat. Food writer and recipe developer, Signe Langford, is the author of Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden, with 100 Recipes. Her recipes and stories have appeared in the LCBO’s Food & Drink magazine and more. She shares her Port Hope, Ontario, home with a flock of spoiled hens.

creamy & cozy Thai Curry Pumpkin Soup with Coriander-Scallion Yogurt


T h ai Curry P umpki n Sou p

Makes about 12 cups (3 L) Here’s a recipe you can make at any time of the year. It’s pretty, filling and healthy, and this soup is spicy without being hot. Red Thai curry paste can be found in most grocery stores, but the intensity of spice differs from brand to brand, so taste as you go. For this recipe, I use Blue Dragon brand. It’s less concentrated than some, so use three tablespoons. Also, if you have a fish allergy, note that most brands contain shrimp and/or anchovy. I N G R E Dients

3 Tbsp. (45 mL) olive oil or coconut fat 1 medium red onion, peeled and coarsely chopped 2 Tbsp. (30 mL) peeled and finely chopped fresh ginger root (about a 5-cm (2 inch) knob) 2 garlic cloves, minced 1 to 3 Tbsp. (15 to 45 mL) Thai red curry paste ¼ cup (60 mL) dry white wine 1 796 mL can pure pumpkin meat (or roast your own pie pumpkin to make about 3 1/3 cups) 1 796 mL can chopped tomatoes, with the juice 1 900 mL tetra pack chicken or vegetable broth 1 98 mL can coconut milk 1 tsp (5 mL) toasted sesame oil ½ tsp (2 mL) pepper

Photos: Tristan Peirce

Into a large, heavy-bottomed saucepan over medium-low heat, add onion and ginger; stir often, cooking until just softened and translucent but not browned, about 5 minutes. Add garlic; stir often and cook for another 3 minutes, but do not brown. Add curry paste and wine; stir until well combined, with no lumps of curry paste remaining. Add pumpkin meat, tomatoes and juice, broth, coconut milk, sesame oil and pepper. Stir until well blended. Increase heat to medium and bring to a simmer. Simmer uncovered for about 15 minutes, stirring often to prevent sticking. Reduce heat if soup begins to boil. Purée soup with an immersion blender, or transfer soup in batches into a blender, leaving the vent open to prevent steam build up. When smooth, taste and adjust for seasoning, although, between the curry paste, broth and canned tomatoes, the finished soup should be pretty tasty! Transfer soup to a serving dish and serve with a selection of garnishes: finely chopped Thai chili, sliced scallions, fresh coriander leaves and coriander-scallion yogurt.

Cook up some pumpkin with Signe Langford Learn to cook with pumpkin in some surprising and delicious new ways, with

Co r i a nd er- Sc a l l i o n Yo g u rt The creaminess of the yogurt cools and enrichens the soup, while the coriander and lime add a dash of freshness. (Note: soak the coriander in ice cold water for a few minutes to remove the grit before rinsing and drying with either a kitchen towel or salad spinner.) I N G RE Dients

1 Tbsp. (15 mL) freshly squeezed lemon or lime juice ½ bunch (about 2 cups or 500 mL, loosely packed) fresh coriander (leaves and tender stems only), washed and dried 6 scallions, washed, trimmed white and green parts, coarsely chopped 1 tsp (5 mL) sea salt 1 cup (250 mL) plain full-fat yogurt Place ingredients into a blender or food processor and purée. Transfer to a dish or cream jug for pretty pouring at the table. T i p Jack-o’-Lantern Soup Tureen Serve Thai Curry Pumpkin Soup right out of a pumpkin! Select a basketball-sized one that’s smooth and even, without blemishes, and one that’s stable too, with a flat bottom. For extra safety, use a good bread knife to saw off just enough of the butt to make it sit solidly on the table. Cut a wide opening at the top of the pumpkin—as if you were making a jack-o’-lantern—being extra careful not to poke holes in the walls or bottom. Dig out the seeds and stringy pulp (reserve the seeds for roasting). Rinse well with cold running water, and then dry inside and out, including the top or lid. Cut a notch into the lid to accommodate a ladle.

flavours from Jamaica, Asia, India, Italy and Spain. Snack on roasted seeds while enjoying a slide show of garden-worthy pumpkin varieties.

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Sign up for Hit the Road Jack! Wednesday, October 3, 6:30 to 9:30 p.m. Public $48; Members $38.


Luscious Lingonberries These versatile wild berries are favourites for cooking, preserving and even for making liqueurs, says Nancy Turner.

L

ingonberry (Vaccinium vitis-idaea) is a colourful plant that makes an excellent landscaping groundcover. It is commercially cultivated in some areas, and it is often sold in plant nurseries as an ornamental. Its main use, however, is as a wild-growing berry, ready to pick from late August to around Thanksgiving in October and widely used to make jams, sauces, muffins, pancakes and pies. Lingonberry juice is popular in some areas of the world and the berries are also used in Europe and Russia to flavour vodka and for making berry liqueurs. Lingonberries, rich in vitamin C as well as vitamin A (beta carotene) and other vitamins and minerals, are a favourite with Indigenous peoples. The Haida name, sk’agi tsaay (literally dogsalmon eggs), is perfectly suited to these berries. Because they are so acidic (in particular benzoic acid), they can be harvested in the fall and stored fresh or parboiled and stored in their own juice as a winter food. They can also be picked slightly unripe and allowed to ripen over a week or two. Some people prefer

to harvest them in late winter or early spring, by digging them out, still frozen, from under the snow. Stored in a birchbark basket buried in peat moss or muskeg, they are said to keep for years. Nowadays people often mix the berries with sugar and store them in freezer. There are many different traditional dishes using lingonberries, including cooking them with flour and sugar, mixing them with eulachen (fish) grease or bear grease and making pemmican by mixing them with ground dry moose meat and fat. Lingonberries are not only popular as a food for people: bears, foxes, grouse and other wildlife also rely on them. Lingonberry’s high antioxidant activity, due to the presence of anthocyanin, tannins and phenolic compounds, suggests that its use as a food also has positive effects on human health. Nancy Turner is an ethnobotanist whose work for nearly five decades has focused in western Canada, collaborating with and learning from Indigenous botanical experts.

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P la nt p r o f i l e Lingonberry (Vaccinium vitis-idaea), also known as mountain cranberry, lowbush cranberry, partridge berry, foxberry, cowberry or redberry, is a low mat-forming evergreen shrub in the heather family (Ericaceae). It is found in boreal forests and in peat bogs and tundra from lowland to alpine zones throughout northern Canada, Alaska and Eurasia. It is particularly popular in Newfoundland and Labrador, across northern Canada, in Scandinavia and across northern Europe. The leaves of this attractive plant are small, oval to ellipse-shaped and leathery, without prominent stalks. The upper surfaces of the leaves are shiny green; the lower surfaces are paler, with small dark glands. The leaf margins are smooth to slightly toothed. The flowers, in small clusters at the ends of the stems, are small, pinkish and urnshaped to bell-shaped. The small clustered berries are bright red when ripe, globe-shaped and edible but tart.

L i ngo nberry s au c e

Photos: Courtesy Nancy Turner

4 cups (1 L) cleaned ripe lingonberries cup (150 mL) (approximately) water 1 cup (250 mL) sugar

23

TBG Lecture Edible Wild Berries: Iconic Canadian Food

Place the berries in a saucepan, add water and heat to boiling. Stir in sugar and simmer for about 10 minutes until the berries have burst open and the mixture thickens slightly. Remove from heat and serve on pancakes, ice cream or as a condiment for roast meat or fish. (Note, if you are baking a salmon or other fish, you can simply spread whole uncooked lingonberries over the filets, sprinkle with a little sugar or maple syrup and place in the oven. By the time the fish is done, the berries will be cooked and will add a delicious, tangy flavour to your dish.)

torontobotanicalgarden.ca

Thursday, September 27, 7:30 p.m. Join University of British Columbia’s Nancy Turner as she presents some of the most interesting wild berry species. During the lecture, she will demonstrate how many of them grow particularly well in garden settings where they add interest and biodiversity.

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moments

70,000

Children, teachers and parents have participated in programs since the garden opened.

3 to13

Year olds have the opportunity to participate in Teaching Garden programs.

people & places Goings On at the TBG

3,500

School kids visit the garden each year.

20

Years: established in 1998, the Teaching Garden is one of the earliest children’s gardens in Toronto.


The Teaching Garden celebrates 20 years! Thanks to the vision and continued support of the Garden Club of Toronto, the Teaching Garden is celebrating 20 years of connecting children to nature. In 1998, the Garden Club of Toronto envisioned an interactive garden for inner city children, says Marissa Bergagnini, who helped spearhead the project. The goal was also to “expand the children’s programs of the TBG [then the Civic Garden Centre] in a natural setting and to involve the tremendous resources of the Garden Club of Toronto in a long-lasting educational project.” When she met with the authorities at City Hall, Marissa recalls being asked if she was proposing an “embellishing project”, to which she responded, “No, an educational one.” She received the support of almost everyone at City Hall. She proudly reports that the project was finished on time and under budget. Inaugurated by Lieutenant Governor Hilary Weston on May 28, 1998, the Teaching Garden was in operation the following week.

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8

Summer camps, including Bug Camp and Nature Art Camp, are held yearly.

100

Pounds of fresh vegetables were donated to the North York Harvest Food Bank last year.

Photos: Toronto Botanical garden And The Garden Club Of Toronto

Seasons of programming take place, from spring planting and summer growing to fall harvest and winter wanders.

1

Spade, wielded by Heather Brodeur, Marissa Bergagnini and Mary Mingie started a commitment to children and nature that has endured for 20 years.


moments

Next Up Urban Ravine Symposium, November 2.

Edwards Summer Music Series Thursdays, 7 p.m., from July 5 to August 23. Featuring culturally diverse artists and engaging performances. Bring your own picnic blanket or chair. FREE Harvest Celebration Saturday, September 22, 12 to 4 p.m. Plant garlic, ride the smoothie bike, get your face painted and harvest veggies for the food bank. Stroller accessible. No registration required. FREE

8636 Reesor Rd. Rd. 3012 Kennedy Markham, ON Scarborough, ON

416-291-1270 www.valleyviewgardens.com sales@valleyviewgardens.com

Urban Ravine Symposium: Explore, Restore and Celebrate Friday, November 2. Urban ravines are experiencing erosion, invasive species, flooding and encroachment at unprecedented levels. These challenges and creative solutions will be discussed at the TBG’s symposium. Learn how to protect and restore wildlife habitat; discover how earthworms impact restoration; hear from experts on plant invasions and the lessons they provide us; and help the city celebrate ravines in a big way. Through talks, displays, tours and networking, this event will contribute greatly to the growing enthusiasm and expertise for urban ravine restoration. Early bird registration deadline: Friday, September 21: $70 to $110. Regular registration starts Saturday, September 22: $80 to $130.

TBG Lecture: Botanical Gardens and Conservation in the 21st Century Thursday, November 22, 7:30 p.m. Dr. David Galbraith of Royal Botanical Gardens will talk about botanical gardens’ long and fascinating history. In the past 40 years they have increasingly focused on plant conservation and human well-being. Conservation work by botanical gardens is as diverse as the gardens themselves and, among other things, includes seed banks, plant collections, ecological restoration and education on the importance of plant diversity for economic, medicinal and cultural purposes. David will present inspirational examples of botanical gardens that have embraced their new conservation role. Pre-lecture light dinner available from 5:30 p.m. Floral Hall doors open at 6:30 p.m. Members FREE; Public $15; Students (with valid ID) $12. Holiday Market and Open House Thursday, November 29, 10 a.m. to 8 p.m. Visit the TBG’s Annual Holiday Open House, presented in partnership with the Garden Club of Toronto. The building will be decked with holiday cheer and wellstocked with unique items to fulfil your holiday shopping needs. Enjoy a complimentary cup of cider while you shop. FREE

Photo: Toronto Botanical Garden

EVERYTHING YOU NEED FOR PERFECT PLANTERS, POTS AND GARDENS INDOORS OR OUT!


DIY

Make It!

Hearts of kale and cabbage Transform kale and cabbage into bountiful posies of fall colour. An accidental slip and fall into a crop of potted cabbages earmarked for an autumn display led horticulturist Paul Zammit to a surprising discovery.

By breaking off the centres of these fall favourites, you can multiply the showy hearts from one to many, just in time to create a spectacular fall arrangement. Here’s how to do it.

Did you Know? Cool night temperatures enhance the colour of the centres of the cabbages or kale.

Photos: Paul Zammit

1

Any time from early to midAugust, cut out the centre of a potted ornamental cabbage or kale, carefully cutting just above the point where the base of a leaf attaches to the stem.

2

3

At the base of each leaf is a bud that will begin to grow when the central shoot is removed.

4

Once the centre is removed, water and feed the plant with a balanced fertilizer—when actively growing, cabbages are heavy feeders.

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Fall 2018

In about a week, new buds will form and in three to four weeks, multiple hearts will grow to a couple of inches in diameter. Continue to water and fertilize.


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Colleen Cirillo Carol Gardner Sue Hills Maggie janik Harry Jongerden Christine Lawrance Marion Magee Jenny Rhodenizer Mark Stewart Paul Zammit Claudia Zuccato Ria

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Trellis - Fall 2018  

Trellis - Fall 2018