Round Swamp Farm Offers Plethora of Local Goods; Open Now!

RECIPE: Round Swamp Farms Spring Asparagus Salad

Charlie Niggles

Charlie Niggles

Run by the Lester/Snyder/Niggles family, Round Swamp Farms in Bridgehampton hasn’t changed hands in generations, but it has added to the family and the locally produced offerings. “Round Swamp has been our family farm’s title for over 300 years; the farm is a National Bicentennial Farm,” says Brian Niggles, proudly.

Two years ago, Round Swamp re-located their stand rather conveniently to the back parking lot off Main Street (behind Candy Kitchen). The “farm stand” is more of a full-service country market, shelves laden with not only gorgeous, locally grown produce, but also handmade baked goods—prepared by Brian’s mother Lisa Niggles—jams, jellies, fresh prepared meals and sides, and fish just in from the nearby sea, caught by Charlie Niggles. Much of the family’s own produce goes into the impressive prepared food.

With a relatively cool spring, several area farm stands have delayed their opening well past Easter. Round Swamp opened May 20. Available will be local asparagus (this year’s batch is terrific). From the family’s farm and hothouse are tomatoes (early!), red lead and boston lettuce, and arugula. Also from area farms are spring onions, snap peas, and—within just a few weeks—local strawberries.

Round Swamp Farms Spring Asparagus Salad

1 bunch of asparagus, tender tops only
½ cup peas
a few handfuls of salad greens
½ cup chickpeas, drained and rinsed
4 sliced radishes
½ cup sliced mozzarella balls (vegan sub: avocado)
handful of chopped, toasted pistachios
handful of herbs: chives and mint

Basil & Mint Oil Dressing
a big handful of basil and mint
1 small garlic clove
1 tablespoon lemon juice, plus some zest
1 tablespoon white balsamic vinegar
2 (or more) tablespoons olive oil
salt & pepper to taste

In a food processor, combine ingredients and pulse until emulsified. Taste and adjust seasonings. Set aside. Chop your asparagus into 1 inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh

peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw). In a large bowl toss together the asparagus, peas, salad greens, chickpeas, radishes and mozzarella. Add as much of the dressing as you like and toss again. Add pistachios, chives and mint. Taste and adjust seasonings. Transfer the salad to a platter and serve.

The Bridgehampton location is closed Tuesdays.

Newsletter

Categories

Tags

Erica-Lynn Huberty

Erica-Lynn Huberty grew up on the East End, and has written for the New York Times, Washington Post, Sculpture Magazine and other publications. When not writing and making art, she can often be found in the garden growing good things to eat.