Tip# 19: Be a NoFo Foodie

Today from 10:00 am - 4:00 pm the North Fork Foodie Tour takes place from Jamesport to Orient.  Want to see the best of the local, artisinal producers and growers?  Spend this beautiful Sunday on a self-guided tour and visit organic farms, boutique wineries, even a dairy and lavender farm.   All are opening their doors and many are providing special, insider visits to those on the tour not offered to the public.   

Not to miss  are two cooking demonstrations by local, 'celebrity' chefs Tom Schaudel (A Lure and A Mano) and veteran John Ross (now a Suffolk Times food columnist) this afternoon.  If you have read Tom Schaudel's book, Playing With Fire, than you know to expect a laugh or two along with some innovative recipes featuring local ingredients and exotic flavors.  And John Ross is considered the historian of Long Island regional cuisine.  Both talks take place at Charnews Farms in Southold, with Tom at 1pm and John at 3pm.  At 2pm, Chris will be speaking about Browder's Birds, and raising our pastured chickens along with the benefits of such. 

Other highlights on the tour:  

 
Tomato tasting at 11am with Stephanie of Invincible Summer Farms and her incredible array of heirloom tomatoes (at Charnews Farms)
Special Vineyard walk at Shinn Estate Vineyards at noon with Barbara Shinn
Catapano Dairy offers guided tours of their goats, dairy and cheesemaking facility at 11:00a, 1:00p and 3:00 pm
Take an old-fashioned hayride at the Harbes Farms and learn about the farm and family history
At McCall Wines, Russ McCall is giving a tour of his 100 acre-farmstead that includes vineyards and grass-fed Charolias cattle at 10:30, 11:30, 12:30, 1:30, 2:30, 3:30
Guided Tour and talk with Karen Lee at Sang Lee Farms at 2:00pm and tastings all day
KK's The Farm will have tours on the half hour focusing on biodynamic growing from 10:30 - 2:30

Find the full line-up here: http://www.northforkreformsynagogue.org/calendar/events/
 

Don't miss this rare opportunity to get to know the extraordinary people producing local foods that make the North Fork such a unique and special place!

Tickets may be purchased on the day of the tour, after 9 a.m. at The Peconic Land Trust Ag Center at Charnews Farm or after 10 a.m. at any place participating in the tour. Children under 12 are free. 

Purchase price benefits the North Fork Synagogue Reform. For more information: Call 631.722.5712

Tip#82: Go Beyond Organic

When Chris first started working as an apprentice on an organic farm over 3 years ago neither of us were familiar with the term biodynamics.  Even after I started working at Shinn Estate Vineyards, it took me almost a year to understand the concept. And then another year to begin to learn the principles and techniques of biodynamics. Why did I have to stir that compost tea in one direction and then another for 20 minutes in the tasting room that one time - what was the point?

A very simple description of biodynamics is a type of organic farming that incorporates an understanding of “dynamic” forces in nature not yet fully understood by science. The origins date back to the 1920s when Rudolf Steiner, a scientist, developed the fundamental principles of biodynamic farming and gardening during a series of lectures given in Poland.  Like organic approaches, manures and compost are good while chemicals such as fertilizers and pesticides are bad. In addition, preparations made from minerals and herbs are added to compost, soil and plants.

2011 marks the 150th anniversary of Rudolf Steiner's birth, so what better time than now to learn about biodynamic growing?  An good introductory book that I'd recommend is Gardening For Life - The Biodynamic Way by Maria Thun.  If your interest lies in wine -  either as a wine grower or wine lover - then definitely read Wine from Sky to Earth by Nicolas Joly.

The North Fork is home to many biodynamic and organic growers and this Saturday, Shinn Estate Vineyards is hosting a panel discussion on "Biodynamics, Organic Practices and Sustainability" that includes a vineyard walk and wine tasting.  The panel speakers will be Barbara Shinn, K.K. Haspel of The Farm in Southold, Steven Storch of Natural Science Organics  and Mary Woltz of Bees' Needs. Scott Chaskey of Quail Hill Farm will be the moderator.  With so much experience and knowledge in one group you can expect an enlightening discussion.

"Biodynamics, Organic Practices and Sustainability" is part of the Wine Salon series for Harvest East End. For more information and to reserve online: www.harvesteastend.com

For more information on biodynamics, or to purchase books and preparations, check out the Josephine Porter Institute for Applied Bio-dynamics at:  http://www.jpibiodynamics.org/

Tip# 24: A Fork in the Road

Every Saturday at the Farmers' Market in Greenport, I routinely spot these two chic girls - often outfitted in St. James striped shirts, many times carrying yoga mats, and one always with the cutest Provence-style market basket in tow - shopping for local produce.  Well Saturday they finally approached my stand bought a chicken!

As it turns out, they come by way of Brooklyn to open Fork and Anchor, the newest culinary addition to the NoFo dining scene.  Formerly the Angel Country Store, in East Marion, the girls are planning to turn a general store that dates back to 1860 into a foodie destination offering basic provisions, exotic appetizers and prepared foods featuring all local produce. There will also be picnics to go and CSA (communtiy-supported agriculture) boxes for sale for weekenders. Erin Fitzpatrick and Lucy Muellner,  a sommelier/events planner and a fashion stylist turned chef, plan to open for business this month.  They also got their  liquor license approved so expect to see Greenport Harbor Brewing Company on tap.

Oh, and they were just featured in Vogue.com last week.  Check out the article here: http://www.vogue.com/culture/article/an-eating-guide-to-long-islands-north-fork/

Already they're bringing an element of style to the North Fork; I can't wait for their premiere.

Fork & Anchor
8955 Main Road, East Marion, NY

forkandanchor.com

631.477.3277

Monday–Sunday: 6:00 a.m.–7:00 p.m.

Tip# 47: One tomato, two tomato, three tomato four....

We wait all summer for that first tomato, which we savor, sliced with maybe just a sprinkle of pepper or sea salt. And it is heaven. 

Then almost overnight,  we can't seem to keep up with the tomatoes even though we eat them with every meal.  They start to accumulate along the windowsill in reds, yellows, orange and even green.  Inevitably some rot and get thrown out before they can make it into a meal. 

Times like these call for recipes that can utilize a lot of tomatoes and even keep them preserved for the day when all those fresh tomatoes become distant memory once again.

Since the rain kept me home yesterday, it was a good day to can the bounty.  I was able to use several pounds of beautiful heirlooms that were beginning to turn and make a tangy ketchup and savory tomato jam.   Both recipes were pretty simple and I used my pressure canner to seal the jars and store them in my pantry.  The nice thing about canning tomatoes is that it can also be done in a stockpot of boiling water with no fancy equipment required other than glass jars, with lids and bands. And if you prefer to skip the canning altogether, you can still make each recipe and enjoy them stored in the fridge.

Tomato Ketchup (adapted from jam it, pickle it, cure it by Karen Solomon)
Makes about 3 cups

1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 black peppercorns
28 ounces or about 3 1/2 cups of peeled and chopped tomatoes
1 large onion, quartered
2 tablespoons neutral vegetable oil, like canola or sunflower
2 teaspoons kosher salt, plus more to taste
1/3 cup firmly packed golden brown sugar
1/2 cup champagne vinegar or white wine vinegar
1 teaspoon Hungarian paprika
Freshly ground pepper

Using a piece of cheesecloth, tie the spices (the first six ingredients) into a bundle and set aside. 

Process the tomatoes and their juice in a food processor until totally smooth, and set aside all but 1/4 cup.  To the remainder, add the onions and puree.

In a large dutch oven (bigger the better, this will splatter), heat the oil to med-high heat.  Add the onion puree and the 2 teaspoons of salt and stir well.  Let mixture cook for 8-10 minutes, reduce and lightly brown. Add the tomato, sugar and vinegar, turn heat to low simmer and reduce for about 15 minutes, uncovered, with an occasional stir. 

Add the spice bundle and reduce for 10 minutes more.  When done, it should be a little thinner than commercial ketchup.  Stir in the paprika and taste for seasoning, and adjust as needed. 

Let the ketchup cool and remove the spice bundle.  Refrigerated, homemade ketchup will keep at least two months. 


Tomato Jam (adapted from Stir by Barbara Lynch)
Makes about 2 1/2 cups. 

4 1/2 pounds tomatoes
1 cup sugar
1/4 cup white wine vinegar
kosher salt

Stem the tomatoes and coarsely chop them, removing most of their seeds; don't worry if some remain.  In a wide, heavy pot over medium heat, combine sugar, vinegar, and 1/4 cup water.  Cook, stirring occasionally, until sugar dissolves and the mixture looks syrupy.  Add the chopped tomatoes cook over medium-low heat, stirring occasionally, until the tomatoes cook to jammy consistency - about 3 hours.  Season to taste with salt.

Jam will keep for a couple of weeks in the fridge.  Serve at room temperature.  


To can both recipes, use a heavy, non-reactive pot (no aluminum, unlined copper or cast-iron), mason canning jars, and two-piece caps (a lid held in place by a metal band).

To sterilize the jars, you can run them through the sterilize cycle of the dishwasher.  Or wash them in hot, soapy water and stand them up-right on a metal rack placed in a large stockpot and fill with water to cover by at least an inch.  Bring to boil for 10 minutes.  Leave the jars in hot water until you are ready to fill them.  Place the lids and bands in a small saucepan of water, bring to simmer (not boil) and remove from heat.  Leave them in hot water until ready as well.

Ladle the recipe while still hot into the sterilized half-pint jars, leaving 1/4 inch headspace.  A funnel will help if you have one.  Dampen a kitchen towel and wipe the rim of the jar clean. Then, using tongs, fish a lid out of the hot water and cap the jar, and screw on the ring band.  Repeat until all jars are filled.  Process by placing them back in the pot on the metal rack so they are not touching the bottom or one another. Water should cover the jars by 1-2 inches so add more as necessary.   Cover the pot, bring the water to a full boil for 15 minutes.  Turn off the heat and uncover, using tongs to remove jars from the pot.  Place them upright on a folded towel and let them cool naturally.

When the jars have cooled completely, check the seal on each lid.  The center should be slightly depressed.  Press on the center of the lid with your fingertip - i it stays down, the seal is good.  If it pops up, the seal didn't take and you'll need store them in the fridge.  Store processed jars in a cool, dark cupboard where they will keep for up to a year.

Tip# 10: The Best 'Bistro' You Don't Know About

Bruce’s Cheese Emporium & Cafe has been a fixture in Greenport since 1974 serving as a coffeehouse, cafe and cheese shop.  Most locals and tourists alike head to Bruce's on the weekends for omelets, pancakes and french toast, or for a sandwich at lunchtime.  What many don't know is that Bruce's son -  Scott -  has taken the helm and has created a late-night, casual bistro open Thursday - Saturday, serving Farm to Table fare at very reasonable prices.  The wines by the glass are all local (Shinn, Bedell's) and the beer is Greenport Harbor Brewing Company on tap.

Scott's menu changes weekly based on what is fresh and available from the local farms and fishery.  Recently it featured Striped Bass Tar Tar (served with cornichon, truffle dijon, & flatbread), Crescent Duck Wings (with Blue Castello and shaved celery) and the NoFo Knuckle Sandwich (lobster knuckle, avocado, candy bacon, & watercress). This being the Cheese Emporium there is of course a beautiful cheese plate and a charcuterie plate. 

Don't let the menu fool you:  this joint is as casual as it gets for a dinner in Greenport. On Saturday night a local couple shared a meal at the bar, a family seated outside, kids in tow, enjoyed a light dinner and I enjoyed a glass of wine with a friend. You'll likely even find Scott behind the bar, taking a break and pouring himself a glass of Shinn wine, chatting with his customers. 

You can view the current bistro menu here: www.brucescheeseemp.com/Cheese_Emporium/bistro.html

Bruce’s Cheese Emporium & Cafe

208 Main Street in Greenport

631-477-0023

Closed Tues.

Breakfast & Lunch   8 - 4

Dinner Thurs., Fri., Sat. 6 - Till.....

Tip# 19: Go 'Green Acres' this Saturday

If you are running out of activities to keep your kids entertained this summer - you can bring them to our farm on Saturday!  No, we won't put them to work.  The land that we farm is leased from the Peconic Land Trust and is part of the Charnews Farm Agricultural Center.  On Saturday the Land Trust is hosting the second annual Family Farm Day from 11:00 - 3:00 pm.  

There will be farm animals to meet, pony rides, and old-fashioned barnyard games like sack races.  The Slow Foods East End Chapter will prepare dishes of local bounty to share.  I bet there will be tomatoes! There's also a bake sale  - and last year there were some seriously outstanding desserts made by volunteers.  Live music by Darlene Graham and the Shades of Green Band, face painting and arts & crafts - there's something for everyone on Saturday.  And admission is free.

2nd Annual Family Day at the Farm is at Ag Center at Charnews Farm
3005 Youngs Avenue, Southold
11:00 - 3:00 Rain date Sunday August 14.

For more information on the Peconic Land Trust visit:  www.peconiclandtrust.org

All That Jazz: Tip# 88

If it looks like I give Greenport all my attention, I'll have you know that tonight we are heading to the Summer Showcase Concert Series in Southold.  Located at the Town Green (across from the IGA) and sponsered by Southold Town,  these free concerts happen every Wednesday night starting at 7:30pm. Tonight the musical performance is The Is Ensemble . This is a jazz band featuring, among others, Kim Tetrault on Bass.  If you read my tips you will know that Kim also runs the SPAT program at Cedar Beach helping locals raise oyster stock. It's looking to be a nice evening to sit outdoors and relax to some rocking jazz. 

For dinner, we picked up take-out from Southold Fish Market, the best fish market on the NoFo. I really thought that this fact was public knowledge but more than one person has asked me where to pick up fresh fish lately so I'm putting it out there.  Besides great local fish, oysters, bay scallops (fresh in season, but frozen now), and their signature baked clams, the market serves great take-out for lunch and dinner.  I give their classics such as the fried whole belly clams with house made fries and the steamers served with broth and drawn butter high marks.  Also good is the Fish Reuben and fish or shrimp tacos. Stock up on frozen soups (Seafood Gumbo and Seafood Cioppino are my favorites)  and frozen baked clams while you are there.  They are hearty and delicious - so nice to have on hand come fall when you need a quick dinner.

The remaining Summer Showcase Concert Series in Southold:
8/17 Eastbound Freight Bluegrass
8/24 The Greenport Band

Southold Fish Market is located at 61850 Main Road next to Port of Egypt Marina on the Bay.  Open Sunday, Monday, Wednesday & Thursday from 11:30 - 6:30; Friday and Saturday 11:30 - 7:30.  Call ahead for take-out: 631-765-3200

Tip# 77: See Some Star-Crossed Lovers

 

This weekend is Greenport's annual Shakespeare-in-the-Park, produced by Northeast Stage. The play this year is Romeo and Juliet and performances run Friday, Saturday and Sunday night at 7pm on the waterfront at Mitchell Park.  The play casts all locals and features sword fights, dances, two suicides and some of the most famous of Shakespeare's dialogue:

"O Romeo, Romeo! wherefore art thou Romeo?
Deny thy father and refuse thy name.
Or if thou wilt not, be but sworn my love
And I'll no longer be a Capulet."

I actually had to memorize that monologue from the famous balcony scene for a class in grade school and I still can remember most of it.  Every time I see Romeo and Juliet I always hope for a better outcome but alas, it never happens.

"For never was a story of more woe
Than this of Juliet and her Romeo."

Bring lawn chairs/ blankets and a picnic.  By the way, I don't think I have written a post this summer that didn't include the word 'picnic'! The rain location is at Holy Trinity Church on Main Street and the performances are Free. For more info, Northeast Stage can be found on Facebook

Tip# 61: Have an Instant Picnic

Our own "NoFo" version of that lunch truck craze that swept Manhattan is called The Lunch Truck and is run by Chefs Hayden and Fleming of the famed North Fork Table and Inn.  As with the name, we keep things simple out here: there are no twitter updates to follow with the truck's current location. This lunch truck stays parked at the Southold location of the restaurant and inn located on Main Road. 

A sandwich along with a glass of lemonade or passion-fruit iced tea will cost around $10/person.  My recommendation is the artisan all-beef hot dog with apple cider glazed onions, to which I also add the bread & butter pickle relish. Chris's favorite sandwich is the North-Fork style pulled pork with pepper jack cheese sauce.  Both are served on homemade bread from nearby Blue Duck Bakery.  Service is always quick and friendly.  Yesterday being a weekend, there was a small crowd but we only waited 10 minutes to order and receive our food.

The most expensive item on the menu is the 100% Wild-Caught Lobster Roll at $16.50.  On the scale of Lobster Roll pricing on the East End this does not come near the high mark.  And when you consider that the North Fork Table is one of our nicest dining options on the North Fork, and Chef Hayden was a recent James Beard nominee, you realize what a bargain this really is. Don't forget to order Claudia's cookies or brownies for dessert. 

After you order, stroll around behind the truck and you'll see why I call it an instant picnic. There are Adirondack chairs as well as picnic blankets & cushions already set up under the trees for lounging with your meal.


The Lunch Truck is open 7 days a week from 11:30 - 3:30.  You can call ahead at 631-765-0177.

For the current Lunch Truck menu: http://northforktableandinn.com/the_lunch_truck/North_Fork_Table_and_Inn-Lunch_Truck_Menu.pdf

For the North Fork Table and Inn website: www.northforktableandinn.com

Take a Hike - Tip# 55

Saturday night Chris and I are attending the Annual Dinner Dance on Shelter Island to benefit the Mashomack Preserve.  The Benefit, held under a huge tent on the grounds of the Manor House located on the Preserve, is widely popular and tickets sell out fast.  Chris and I met on Shelter Island at Mashomack Preserve while attending a weekend retreat offered by the Nature Conservancy's Young Professionals Group of New York City.

This year, we have another couple coming to the Benefit with us, Eliza and Joel, who also met on the same retreat at Mashomack but a few years later and just got married this summer. So single friends - take note! Just kidding...  even if your are not in the market for a husband, or attend a Benefit, the Preserve is definitely a must-do on my list.

First of all Mashomack is nearly 2,100 acres of preserved land - that is 1/3 of Shelter Island!  The Nature Conservancy acquired the preserve in 1980 and protected it from any future development.  Today, it is home to one of the most dense populations of breeding ospreys on the east coast.  This place is a bird watchers paradise as migrating birds use the area as a stop-over and it is home to endangered species such as the piping plover and least tern.

There are 5 well-marked trails that total 20 miles of varying length and difficulty. While hiking you'll see freshwater wetland, salt marshes, grassy meadows, oak & beech forest, as well as 10 miles of coastline. In the winter we've hiked the yellow and green trails in snowshoes and seen cross-country skiers glide by. 

In the summer, a nice day trip is to hike the blue trail - but take plenty of water and snacks as it is a 12 mile loop with magnificent views along coastal bluffs. The one caveat is that ticks can be a problem in the summer so check yourself when you get home.  And don't walk off-trail in the tall grass even if you want to check out the view from a very scenic lookout. Trust me, I'll tell you my lone star tick story some time. I still shiver to think about it.

The Preserve is easy to find - from the Greenport/North Ferry, follow Route 114 three miles south to the Preserve. If you come by way of the North Haven/South Ferry, follow Route 114 one mile north to the Preserve. The entrance is marked by a large wooden sign on the east side of Route 114.



The Preserve is open 9am to 5pm March - September, 9am to 4pm October - February. The Preserve is closed on Tuesdays except in July and August when it is open 7 days/week. There is a Visitor Center run by volunteers to provide guidance and answer questions daily in the summer and on weekends the remainder of the year.


Mashomack also offers nature programs and guided hikes throughout the year. Call the Preserve office for information and reservations at (631) 749-1001.

For more information on the Nature Conservancy visit www.nature.org and for information on the Young Professionals Group (YPG) visit http://www.nature.org/ourinitiatives/regions/northamerica/unitedstates/newyork/youngprofessionals/

Tip# 2: The Whistle Stop Cafe

Actually, the Whistle Stop Cafe doesn't exist on the North Fork but I've been reading the book "Fried Green Tomatoes at the Whistle Stop Cafe" this week.  Such great storytelling and I love to read books about the hot South while I'm sweltering on the hot North Fork. I can really relate to the characters!  I've also been making fried green tomatoes for dinner - alot - much to Chris's joy.

I slice the green tomatoes real thick, dip them in buttermilk and then in a dredge. I use our own Browder's Birds Fry Mix which we sell at the Farmers' markets every Saturday.  But if you want to make your own, a basic recipe follows:

Fry Dredge
1 cup of flour
1/2 cup corn meal
A good-size sprinkling of onion powder and garlic powder
pinch of cayenne
salt and pepper

Then heat 1-2 inches of oil in a cast iron skillet to 325 degrees and drop in your tomatoes.  Using tongs to turn them once, let each side fry for 2 minutes or so. Then drain on paper towels.  I serve my fried green tomatoes with a homemade ranch or thousand island dressing.

Zesty Ranch Dressing
Whisk together the following, then chill:
3 tablespoons of mayonnaise
2 tablespoon of buttermilk
1/4 tsp of celery seeds
1/4 tsp of onion powder
1/4 tsp paprika
a shake of Old Bay (I am from Maryland, after all)

Thousand Island Dressing
3 tablespoons of mayonnaise
2 tablespoon of ketchup
1-2 tablespoons of chopped bread and butter pickles

As for the tomatoes, we've been lucky enough to farm next to Stephanie of Invincible Summer Farms.  Stephanie grows over 300 varieties of heirloom tomatoes with the goal of seed-saving.  She also sells plants and fruit at the Greenport Farmers' Market on Saturday and the Port Jefferson Market on Sundays.  She'll have beautiful, green tomatoes for sale this Saturday and Sunday.  For more information, check out her website (you can order seeds and plants online):
http://Invinciblesummerfarms.com

Tip #16: Dancing in the Dark

It's Monday and a great night to head to Greenport. The weekend crowds have receded and there is ample parking again.  Besides all the wonderful restaurants and shopping, Greenport has a beautiful waterfront park called Mitchell Park & Marina. It features an old-fashioned carousel housed in a very modern building, a Camera Obscura (and I still don't know what that is), and an outdoor amphitheater.  On Monday nights in July and August there's a free concert as part of the Dances in the Park program.  It is a great spot to picnic right on the water with friends and family.  The music is diverse - rock, reggae, salsa, and blues - with a few familiar bands of the North Fork. And the crowd really does get up and dance so it's alot of fun.  A side note - the park has really nice public restrooms, too.
Dances in the Park every Monday from 7:30 - 9:30 pm; remaining line-up for the season:

July 25: Bastards of Boom plays Brazilian and Salsa.
Aug. 1: No Request Band , which focuses on dance, rock and party.
Aug. 8: Behind Closed Doors plays rock, blues, and soul.
Aug. 15: Winston Irie is a reggae and roots band.
Aug. 23: Second Shift which features local musicians playing hits from the 60s, 70s, and today.
Aug. 29: The Lone Sharks plays rhythm and twang.

We'll be there tonight and also to see The Lone Sharks jam on the 29th!

Tip #60: To Market, to Market

On Saturday mornings from 8:00 am - 12:00 pm the village of Greenport plays host to an amazing Farmers' Market featuring all local North Fork farmers, many of them 'boutique' producers. 

Some of my favorite vendors include Laura of Blossom Meadow Honey, who brings along a hive and bees for customers to see her team up close.  Along with her honey, she also sells really cool products made from the wax in the hives.  Her beeswax crayons are made into fun, animal shapes for children. Completely safe & made without petroleum - which store bought crayons contain - they'd make a great gift for any child.

Goodale Farms in Aquebogue is a new licensed dairy and they sell fresh milk, along with homemade cream cheese, yogurt and butter.  It's all so fresh and delicious. And the milk comes in a glass quart jar which you bring back for re-fills. How nostalgic!

KK's The Farm, in Southold, sells biodynamically-grown flowers and vegetables.  Lately her table has been filled with fresh garlic.

The Apotheca sells an all-natural skin cream, Zincuta, which I've raved about in an earlier post (see Tip#12).

Phillip Schmitt & Son and Garden of Eve, two of the larger vegetable farms on the North Fork, always have quite a colorful array of produce - usually several different varieties of the same vegetable, and many heirloom varieties. 

Speaking of heirlooms, be sure to check out Invincible Summer Farms, of Southold. Farmer/Owner Stephanie grows 300 varieties of heirloom tomatoes and peppers.  Several of her tomato plants might be the only such type in the country!  Stephanie is also a seed-saver so she sells the fruit and plants at the market but her main mission is to harvest and maintain rare seeds.

Catapano Dairy sells goat cheese that is both mild and rich at the same time. Serge of Lavender by the Bay Farm always has an 'aromatic' table of cut lavender and lavender-infused products. If you walk by, he'll hand you a sprig!

Taste of the North Fork sells bottled sauces, jams and jellies all using local produce. Jeri also pickles all sorts of seasonal vegetables so if you are missing asparagus right now be sure to take home a jar of pickled ones.  Same goes for strawberries and her Strawberry Vinaigrette.

And Blue Duck Bakery fills the baked goods niche with fresh, artisanal breads, as well as muffins, croissants and fruit pies. There is a rotating winery each week giving out tastes and selling bottles.  And every week features a different non-profit group promoting their organization. 

Oh, and I hear Browder's Birds sells organic, pasture-raised chickens and eggs, both of which always sell out fast!

The market has a very homegrown feel with Greenport residents serving as market volunteers, and the market manager, Tiffany, pulling double-duty in the neighborhood by also managing the new Farmhouse restaurant on Front Street. These people really care about food and their town.  The market organizers even got NY State approval to accept Food Stamps - so lower-income families in Greenport now have another option besides the IGA.

Support the North Fork community, as well as your friends and neighbors, by shopping local this Saturday!  The Market runs until October 15th.  For more information or to volunteer for a Saturday shift go to www.greenportfarmersmarket.com

Tip# 55: Root for the Home Team

Have you been to a North Fork Ospreys baseball game yet?  The Ospreys play ball at Cochran Park in Peconic every summer from June to July. The team is having another exciting season and we are heading to the game tonight to watch them take on the Riverhead Tomcats. Both teams are part of the Atlantic Collegiate Baseball League which is composed of college players from around the country.  The players live with host families in the area during the 2 month season.
 
Quick note - it's all about baseball - there are no frills and limited seating at the park.  So pack a chair or blanket and a picnic - we've shared some fantastic meals  together with friends at the games.  Then cheer for an Osprey's win!

Bring your family, your friends and your houseguests - spend an evening watching a ball game on the North Fork.  The Osprey's are scheduled to play this Friday and Saturday night, too.  Check out hamptonsbaseball.org for a complete schedule.

Tip# 7: SPAT Happens

This morning I headed over to SPAT, located at Cedar Beach in Southold, to check on my approx 900 oysters which I've been raising (and eating) since last summer. SPAT is the word for the tiniest form of shellfish that has settled onto the place where it will live out its life and also the acronym for Southold Project in Aquaculture Training which is part of the Cornell Marine Program.  Through grants and fund raising, SPAT provides volunteers with oyster seed and tools to raise their own shellfish garden.  For a fee of $150 to join, SPAT volunteers can drop by the center anytime on Monday, Wednesday and Friday from 8:00 am - 12:00 pm to help out in the hatchery as well as grow 1,000 oysters each season and harvest half for personal use.

Oysters are farmed in netted cages that hang in the water from buoys or docks.  They feed on algae in the water all the while filtering the bay.  The oysters and their cages need to be cleaned once a month to maintain good water flow and access to food - as well as remove that crafty crab that finds a way into the cage to feast on oysters but then gets too big to get back out. Now this is the kind of farming that I like - you can leave them alone for weeks and they'll survive on their own!
'
The Southold program is run by Kim Tetrault who is very engaging and really loves his work. He gives scheduled lectures on various shellfish topics on Thursdays and Fridays which are open to volunteers.  His lectures can be quite a comedy show - but still educational - and sometimes involve (eating) oysters and (drinking) beverages. Also on hand is a crew of 'regulars' who seem to all be retirees and spend many mornings at SPAT drinking coffee, counting oyster seed, exchanging stories and helping the newbies out. The program is very community-oriented and everyone makes an effort to learn your name.  I also find that I constantly run into familiar faces from the gym, supermarket, down the street - we are all SPAT members.  I found out today that even our organic certification inspector has a shellfish garden growing.

July is the month to start oyster seed, so today I put another 1,000 babies in the bay and by doing so, signed up for at least another two years of oyster farming.

SPAT is always accepting new volunteers on M-W-F mornings and is located at 3690 Cedar Beach in Southold. Go and sign up - once you start harvesting your own delicious oysters next summer you'll wonder why you didn't join sooner.

Link to NYTimes article about SPAT:

"Marine Dreams: an Oyster in Every Plot" (from the Long Island Journal section of The New York Times on January 21, 2001) http://www.nytimes.com/2001/01/21/nyregion/long-island-journal-marine-dreams-an-oyster-in-every-plot.html?scp=1&sq=long%20island%20journal:%20january%2021,%202001&st=cse

Tip# 41: Best Vineyard for Live Music

It is a rare weekend when I get a day "off" so I was taking full advantage of today.  After morning chicken chores and a nap, Chris and I decided to spend the afternoon at Jamesport Vineyards.  On Saturdays and Sundays Jamesport Vineyards features an oyster bar with fresh local oysters, as well as Jamaican Jerk chicken wings and ribs cooked on the grill by chef Palo - who also happens to be sous-chef at Mirabelle Restaurant, located in the historic Three Village Inn in Stony Brook.  I had a half dozen of delicious, briny oysters shucked to order and served with lemon, horseradish and cocktail sauce.  Chris had the meaty ribs -- which arrive served by the chef on a wooden cutting board which is really such a great detail. Both choices cost less than $15 a plate. We each had a glass of  Jamesport wine.  I choose the crisp Sauvignon Blanc to pair with my oysters and Chris choose Chardonnay because he just really likes it. They also sell a beautiful cheese plate.

There is ample seating outdoor at Jamesport Vineyards - lounge chairs on the lawn that you'd expect to find at the beach, several tables with umbrellas & chairs, and cute stools and tall tables around the outdoor bar. The music today was a kick-ass Bluegrass band, Buddy Merrian and the Back Roads Trio.  Next Sunday Blue Point Brewery will also be there. When you go, tell Jake, the manager,  I sent you - trust me, you will not meet a better host.  Then kick back and enjoy! 

For more info on Jamesport Vineyards, including a full music line-up for the 2011 season: http://www.jamesportwines.com/

Tip# 33: You can eat Zucchini for Breakfast

There are those of you that know what I am talking about right off the bat with this title. I was at a cook-out on Thursday and the party favors were squash!  This time of year is Zucchini season and it seems everyone has too many.  I've been making an easy zucchini-banana bread for our breakfast for the last couple of weeks and I wanted to share it.  Chris just loves it and it is really simple and quick which I love.

And for those of you without a garden, let me reveal this shocking truth so you fully understand the magnitude of the humble squash plant. I didn't even grow any zucchini this season! I've been making my zucchini bread for the last 3 weeks using what I already shredded and froze last season.  One summer of growing squash and you'll still be feasting on it a year later. Enjoy the recipe! 

Ingredients

• 3 large bananas (mashed)
• 1/2 cup brown sugar
• 2-3 cups shredded zucchini (drained)
• 1 egg
• 1 1/2 cups flour
• 1/2 cup corn meal (really just for texture, can replace with more flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 Tablespoons melted butter

Instructions

1. Mix together the banana sugar and egg (in a standing mixer is easiest).
2. In another bowl mix together the dry ingredients and combine with banana mixture. Mix thoroughly and fold in zucchini.
3. Add butter to the baking pan and sit in the oven to melt for a few minutes.  Using pot holders tilt pan to evenly distribute melted butter (and grease pan) then pour in batter.
4. Bake at 350 degrees for one hour.
5. Test with toothpick.

Variations:  One week I mixed 1/3 cup of natural peanut butter into the batter and the next week I mixed in 1/2 cup of raisins; Chris likes to eat a slice drizzled with maple syrup

Tip #27: Go out and try paddle boarding - just do it!

Stephanie of Invincible Summer Farms was nice enough to loan me her paddle board so I could try it out at Sixth Street beach today.  First of all the board is LONG - over 10 feet so it has to go on a roof rack or in the back of a truck.  (And lucky for me, farmers have trucks!) And it weighs about 40 pounds.  But once in the water, none of that matters and paddle boards are incredibly stable.  Especially out here on the Peconic Bay which is very calm and has lots of protected coves to paddle.

To get comfortable you can start by kneeling on the board and paddling - which feels like kayaking.  Once you are ready to stand up, you just lay your paddle across the deck of the board and use it as leverage to stand up one foot at a time.  Within an hour you can become very comfortable in the water and on your board. Although I did read online that stand up paddleboarding is also more popular with women and because of their lower center of gravity, women are often more skilled at paddleboarding than men.  But I couldn't get Chris to test out that theory for me. 

Standing up allows you to enjoy much better views, both to the horizon and down into the water. Along the coast of Pipes Cove I saw two giant Osprey nests and one giant Osprey who swooped down to send me a warning to back off. I also went farther into the bay to get a closer look at some boats that I always see bobbing on their moorings every day from the shore. It is very easy to sit down while out on the water and just float along when you need to rest.  I will say that stand up paddling is an incredible core workout. 
And you can paddle anything from ocean surf to lakes and rivers—no waves required. So not many excuses not to try it for yourself!

In Southold, Eagles Neck Paddling Company rents Stand Up Paddleboards (SUPs) for $35/2 hours or $70 for a full day. They are located at the Port of Egypt Marina off of the Main Road (Rte 25).  They also offer a SUP fitness class every Saturday from 8 - 9am for $35. For more info contact them at 631-765-3502.

Who needs the Red Rooster? Tip#3

All the city folk I know keep talking about 'Red Rooster' this and 'Red Rooster' that - and here I'm the one with the chicken farm.  A recent post spotted on Facebook "heading uptown to the RED ROOSTER, yes, got a reservation for 10:30p!" For anyone who still doesn't know what I'm talking about, the Red Rooster in Harlem is chef Marcus Samuelsson's hotter-than-hot, soul food restaurant.  Right now in New York City there is no more coveted reservation in town. And yet, as much as I'd love to spend $65 for fried chicken, grilled snapper and cornbread, I can't help but crave a more authentic joint right here on the North Fork.

"If you want it hooked up right, let the Commander do it!! Chicken, Seafood & Ribs" is the motto at Commander Cody's on Shelter Island. Owner and commander Jimmy Hayward sells barbecue ribs, fried chicken, pulled pork, plus has a fresh fish market on premise,7 days a week. And the best part is the restaurant is BYOB.  Don't forget to try the mac and cheese and collards when you go. And for the rest of the summer Comannder Cody's has a Friday night special  - fish & shrimp dinner with local Porgie for $10.95 plus tax.  And it includes fries, homemade slaw & cornbread. Trust me, the most expensive part of dinner at Commander Cody's is the round-trip North Ferry ticket.  



Sorry Red Rooster, you can have your grits and glamour.  By the way, Marcus Samuelsson is Swedish and was raised in Gothenberg.... just saying.


Commander Cody's is located at 41 Smith Street on Shelter Island, phone  631-749-1851.

Tip #12: Best Natural Skin Remedy - and it's Local!

After spending a great evening outdoors with friends, I also spent too much time with the mosquitoes. I have bites all over my arms today where missed with the 'OFF!' spray. Luckily there is a great ointment for bites that I recently bought at the Greenport Farmer's Market made by The Apotheca of Southold.  Donna Penny makes her Zincuta ointment, a specialty skin cream, from all natural ingredients.

According to Donna:
Zincuta (zin-coot-a) dates back to 1890, and is still made in the USA of the highest-quality ingredients. Dr. Josiah Case's original formula - with zinc oxide for rapid healing and beeswax for itch relief - is an excellent treatment for burns (sun and otherwise), chafes, abrasions, raw sores, insect bites, even eczema and psoriasis.

My favorite ingredients are the essential oils of Wintergreen, Lavender & Bergamot.  It is so soothing on the skin and feels great on a sunburn. I've also been using Zincuta on all the mysterious scrapes that appear after working on the farm. Give it a try! The Apotheca of Southold is at the Greenport Farmer's Market and the Shelter Island Farmer's Market, on Saturday mornings.  Zincuta also is for sell at The Market in Greenport.  And if you can't make it to the North Fork, you can purchase it online at:

http://www.amazon.com/The-Apotheca-Zincuta-Ointment-Oz/dp/B002QO58T6/ref=cm_cr_pr_product_top

Tip# 32: Pizza, wine and music at Twilight Tuesdays

There is fun stuff happening every day of the week on the North Fork. On Tuesday nights Corey Creek Vineyard (Rte 25 in Southold) stays open late from 6-9pm with live music.  But the real reason to go is for the pizza from Rolling in Dough truck.  Wood -fired, brick oven pizza baked in the back of a restored 1943 K-6 Harvester truck.  How cool is that? And the pizzas are delicious - and cost around $20 for a large. There is no better deal for dinner. And who wants to cook when it is so hot out?  Also a perfect spot to bring the kids as there is ample space for them to run around while the adults picnic. But bring lawn chairs and blankets - the Adirondack seating and picnic tables at the vineyard tend to fill up quickly.

So come and sit out under the stars on a Tuesday and make sure you stop by and say 'Hi' -- I'll be the one drinking Taste Rose and eating a bacon-artichoke pizza.  

The Rolling in Dough truck is available for parties - have them come to your next NoFo event: www.rollingindoughpizza.com  ph: 631.603.7378

A Little Background

Hello! Just looking for a place to catalog all the good people, good food and good design we encounter every day out here on the east end of Long Island.  I also find myself constantly recommending what to do and see to our city friends, and others,  and I thought it would be fun to compile it all in one place as a reference guide of sorts.

I've lived in the city for almost 10 years and on the North Fork for about the last three. Over this past year, I've experienced a transition from a "weekender" to an "insider" (I dare not say, local) and discovered a whole different experience which I want to share. I hope you enjoy my thoughts, ideas and opinions  - and just ignore them if you don't!  I'll do my best to document our life out east and share insider tips as I come across them.  Cheers and enjoy!