Local farmers like Tom Wickham are reinvigorating a 350-year-old East End tradition.
At Wickham’s, the secret recipe came with the machine.
The seasonal marching band starts off with the big brass of asparagus.
Shinn Estate’s been making hard pear cider using produce from Wickham’s since 2008.
For us at Edible, the act of supporting your local food and drink maker is always patriotic. It helps create “a more perfect union,” between farmer and eater, so to speak. To sweeten the deal, consider the American flag tart at Lucy’s Whey and some other locavore suggestions for this historic weekend.
The damage was immediate, but will also create problems for years to come. The flood ruined fields that had just been prepped to plant cover crops, and fields that grew in low-lying areas like their strawberries and turnips.
Cherry season on the East End.
Blueberry products abound but growing the crop is a struggle.