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.
It’s the first mobile processing unit for poultry on Long Island, and the proud new owners are Holly and Chris Browder of Browder’s Birds, the free-range organic chicken farm on the North Fork.
The restaurant-inn will be hosting its first farmers market on the grounds in the restored barn. The market will be open from 11 a.m. to 2 p.m.
In EEE’s coming High Summer issue, we have a first-person account of his first chicken slaughter by Amber Waves Farm intern Steven Waldman.
Chef Gerry Hayden is starting a boutique market behind the North Fork Table & Inn in Southold on Fridays from 8 to 11 a.m. featuring the produce of the farms that Hayden uses for his menus.
From cheese to lobster and wine and beer, there’s something for every foodie this weekend.
Peconic Land Trust Announces the Sale of 13.2 acres of Protected Farmland in Mattituck to Chris and Holly Browder of Browder’s Birds.
In the past few years, habitues of farmers markets have no doubt noticed that in addition to the goat cheese and eggs that are an established part of our local fare, there’s now cow’s milk, pastured chickens and cow’s cheese. That’s just the tip of the protein pyramid.
A brand of poultry raised on pasture in Southold sets the bar high.
Food and wine are perennial holiday gifts. At Edible, obviously, we like to keep it local. Some are old favorites and others are newcomers…
Browder’s Birds, the North Fork poultry farm that was featured in our Spring 2010 issue when it was just getting started, is doing well…
The Peconic Land Trust can put another notch in its belt for helping to bring sustainable food to the East End. Former banker Chris…