Weekly Update from Browders Birds: Foodie Edition; Did you Know They Make Mayonnaise Now?

At Browder’s Birds, we get a lot of visitors. It is very rewarding to show off our healthy, happy animals and explain how we farm using rotational grazing with mobile structures and portable fencing. We are always transparent at our farm and you can see our animals in the brooder, out on pasture and even on processing day. Lately, we have had a lot of chefs stop by the farm to learn more about the ingredients they feature!

Each week Holly Browder sends an e-mail to all her subscribers to keep them updated on her farm, her chickens, some recipes and new products. We’re passing it on to you, and I can’t wait to try the mayonnaise.

At Browder’s Birds, we get a lot of visitors. It is very rewarding to show off our healthy, happy animals and explain how we farm using rotational grazing with mobile structures and portable fencing. We are always transparent at our farm and you can see our animals in the brooder, out on pasture and even on processing day. Lately, we have had a lot of chefs stop by the farm to learn more about the ingredients they feature!

One recent visit was with Chef Deborah Rivera Pittorino of Cuvee at the Greenporter Hotel. Deborah spent the morning touring the farm and captured our story in pictures and words in her blog, The Seasoned Fork. She also shared her incredible recipe for North Fork Chicken Tagine.

Ready to try the recipe? On Fridays, from 9:00 am – 12:00 we are at the North Fork Table & Inn’s Farmers Market. Learn more about your local farmers and check out this short video from the market last week. 

On Saturday from 9 a.m. – 1 p.m. we are at the Westhampton Beach Farmers Market and also at the  Riverhead Farmers Market now outdoors from 10 a.m. – 2 p.m.  If you need to find us, you can always check out our Market Calendar.

Ready to see for yourself? Browder’s Birds is open today from 3-5 p.m and Saturdays and Sundays from noon – 5 p.m.  You can buy your chicken and eggs right from the farm and visit our  pasture-raised animals. Directions to the farm are on our website.

Chicken and egg CSA members should pick-up at the farm stand unless you have designated a market as your pick-up point. Dock-to-Dish’s CSF is on Saturday. Very fresh will be fish here from 2 – 5 p.m. for members.

Our Certified Organic eggs are now available in NYC at Eli Zabar’s on Third Avenue (corner of E80th Street).  And also at Eli’s Amagansett Farmers Market. Just look for our blue cartons.

Locally, purchase our organic eggs and mayonnaise at The Village Cheese Shop in Mattituck and at Fork & Anchor General Store in East Marion.  Or enjoy our eggs at the North Fork Table & InnAlmond Restaurant and The Topping Rose House.

ASK YOUR FARMER:  Did You Raise It? Always support locally raised poultry & meat.

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Eileen M. Duffy

Eileen M. Duffy DWS holds a diploma in wines and spirits from the Wine & Spirit Education Trust. Her book on Long Island wine Behind the Bottle came out in 2015. Visit her website,
eileenmduffy.com, to find out what else she’s working on.