Let me take you down, East Enders, ’cause this Thursday we’re going to Strawberry Fields—the ones you’ll find in-person at Green Thumb Organic Farm in Water Mill and profiled here, online, in E.L. Wyves’s “Strawberry Politics” from the Spring 2006 edition of Edible East End, to be exact.
What is a garden if not a feast for the senses? For the eyes there’s the vivid palette of its many blooms; for the nose, their sweet perfume. Even the ears enjoy the soft buzzing of the bees that pollinate them. But what if the same space could appeal to the tastebuds, too?
One of this winter’s greatest success stories has been the Riverhead Farmers Market. Packed to the gills every Saturday in the old Swezey’s space…
The Daily Meal just published its top ten list for school lunch programs across the country. But it neglected to mention the secret ingredient–call her the school food whisperer–behind nearly half them.
Since the lead-up to its stellar debut in February, the Riverhead farmers market has been drawing crowds and new vendors, and will now be open year-round.
A thing of beauty is a joy forever—be it a poem or a perfectly ripe tomato. And as we learned from Geraldine Pluenneke’s 2009 story, “The Poet, Grounded,” the joys of the page and palate converge at Amagansett’s own Quail Hill Farm in the shape of its director, Scott Chaskey.
Spring is at our doorstep, and so is Rustic Roots, a food delivery service that brings organic, locally sourced goods right to the welcome mats of Manhattan, Long Island and East End residents.
Saturday, March 15, marks the third installment of Topping Rose House’s farmer’s market.
On Saturday, Feb. 15 from 11 a.m. to 2 p.m., Topping Rose House will host its second monthly farmers market in their restored barn with some of the East End’s best artisans, farmers and purveyors. The market will continue on the third Saturday of each month from 11 a.m. to 2 p.m.
Trending topics that have kicked off the month of February on the East End of Long Island are the arctic blasts and the Riverhead Farmers Market — polar opposites: an oppressive freeze and a nourishing thaw.
Eating local is getting easier and easier on the East End.
I had big plans for my edible purchase, a comfort dish that would take anyone out of their icy doldrums: homemade egg noodles with grass-fed beef meatballs in a Parmesan shiitake broth.
