Welcome to the MUNCHIES Garden
We’re inviting some of our favorite chefs, bartenders, and personalities in the world of food and drink to come and treat our garden like their very own edible playground.
Photos by Sydney Kramer.
Well, we've done it. We've gone and planted our very own MUNCHIES garden.
And yes, it's a rooftop garden, of course—one of those experiments in urban agriculture of which we've sung praises in the past. Ours just happens to be located at our dreamy new office in Williamsburg, Brooklyn, overlooking the lapping blue waters of the East River.
It is here that we get our Ina Garten on. We don our clogs, we gather up armfuls of heirloom produce, and we wax warmly about how much our dear, dear friends will enjoy the feast we're about to prepare them.
Well, not really.
But we, under the tutelage of Brooklyn Grange, are growing some deliciously strange vegetables—Chinese red noodle beans, West Indian gherkins that look like some kind of Medieval ball-torture device—along with your standard farmer's market fare.
We're also inviting some of our favorite chefs, bartenders, and personalities in the world of food and drink to come and treat our garden like their very own edible playground. Here they'll cook roof-to-table with the freshest herbs, vegetables, and even mushrooms, all within arm's reach.
But don't think that this is just some Pinterest ploy. Yes, gardens are pretty, but we're also getting weird with our crop of wormwood (DIY absinthe, anyone?) and finding out how exactly to make hops happy on a Brooklyn rooftop. This is an experiment in doing what we preach: eating to live, and living to eat.
Along the way, we'll discover wayward turnips the size of a baby's head and probably write love letters to compost.
Check back later today as we kick off our MUNCHIES Garden-meets-cooking column, Dirty Work.For our first installment, we used Jake Nemmers, chef-de-cuisine of Estela in NYC, as our guinea pig. He rummaged through our various edible offerings, pulled some prime vegetables, and turned them into couple of simple but stupidly delicious dishes.
Join us on this dirt-filled journey, won't you?