That’s right, the North Fork’s Browder’s Birds have begun a locavore poultry project that is sure to have you singing, “It’s the circle of life,” in no time. Mattituck’s organic free-range chicken farmers are currently feeding two of their flocks scraps from the highly touted North Fork Table and Inn and the chickens will ultimately appear on the restaurant’s menu on the weekend of July 25.
If you’re lucky enough to be a member of Long Island first community supported fishery, Dock to Dish, then you’d be getting the e-mails that founder Sean Barrett sends each week. They’re information packed and always include a recipe. This week he featured the in-season, it-fish, striped bass.
For a wrap-up, I asked panelists local species they’d like to see on more menus and dinner tables. Here are their picks for five unsung fish you should be eating. We predict they will soon become the next “it” fish in and around Gotham.
Starting at the roots, he simplifies the often complex kaleidoscope of historical food regions, players, trends, ingredients, influences and philosophies, and then paints a broad-stroke picture of neo-American cuisine using a fine-point brush.
We got to shoot on the beach next to the Silver Sands Motel in Greenport, where Pipes Cove is based. It was a beautiful day, Berson is made for the camera and Aaron got to use nearly every toy in his bag, including a Go-Pro for an underwater shot.
Mike Osinski of Widow’s Hole Oyster Company, who writes the Mollusk Culture column for Edible East End, visits oyster farms. This past winter he and his family spent some time at a big one on the Norman coast of France, where the United States Army landed on their bloody path toward resolving WWII.
In the Low Summer issue of Edible East End writer Gwen Groocock visits Laura Klahre, a beekeeper who sells her products under the name of Blossom Meadow. Klahre has a shop on the Main Road in Cutchogue, a space she shares with her new husband, winemaker Adam Suprenant.
We are announcing the 10 Eggs Project. Over the course of the summer, we will give 10 Edible readers a dozen eggs each and ask them to show us what they make.
The Shinnecock Bay Restoration Program continues its effort to improve the bays health, enlisting local residents to, quite literally, change the tide.
By reading Chaskey’s book, what kind of life-changing content would I discover that might require another major adjustment to my world view and a response to a critical call to action?
“Whenever I get gloomy with the state of the world,” says Hugh Grant’s character at the beginning of the film Love Actually, “I think about the arrivals gate at Heathrow Airport.” Well, we here at Edible East End prefer to treat ourselves to a piece of cheese instead. And as we learned in Eileen M. Duffy’s 2006 article on Mattituck’s own Catapano Dairy, we just so happen to live a stone’s throw away from the farm that, according to the American Cheese Society, produces the best chèvre cheese in the country.
In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain
