On both the North and South forks, East End dairy farmers are offering locals a creamy, unfiltered taste of the past.
The stand features their grass-fed beef and pastured heritage pork, as well raw milk and artisan cheeses.
Here’s a delicious culinary riddle: How do you make local cheese from fresh summer milk infused with fresh black winter truffle, and age it in time to melt onto a grass-fed beef burger in the fall?
The village of Westhampton Beach, which has its own mayor, is distinct from the hamlet of Westhampton, which is part of Southampton Town. And…
Edible is pleased to be a media sponsor of the upcoming “Conservations With” series at Bridge Gardens. The series is called Long Island Grown: Food & Beverage Artisans At Work and will be moderated by Laura Donnelly, local pastry chef and writer for the East Hampton Star.
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.
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.
This year, skip the supermarket and get your turkey fresh from a farm.
“Let there be beaches, let there be barbecues, let us lay our blankets out on the grass in Prospect Park,” declares Brooklyn Brewery’s precocious and indefatigable brewmaster Garrett Oliver. We are taking his words as inspiration for what to drink and how to enjoy this holiday weekend.
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.
Reserve your seat for the Slow Food East End Potluck Fundraiser and Tour of Mecox Dairy Farm. The potluck lunch will be held in the farm’s field.