Fresh Chickens, or “Little Gerrys” on Sale at North Fork Table and Browder’s Birds

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.

Read Dock to Dish’s Newsletter on Striped Bass

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.

Oystering in Blainville-sur-Mer

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.

VIDEO: Time-Lapse Beehive

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.

Throwback Thursday: Say Cheese

“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.