On Saturday, September 20, 2014 from 10 a.m. to 4 p.m., the Greenlawn-Centerport Historical Association will be hosting the 35th Annual Pickle Festival at the…
As the summer winds down and I recall happy memories, the fabulous foods I consumed also comes to mind. Here are my picks for the five best foods I ate this summer:
Our local farmers markets will be hopping, for the most part, until the weekend prior to Thanksgiving (November 22/23) that gives local families 11 weeks to swap out fast food for fresh food and have fun in the process.
I snuck out back with a beach pail, and lo and behold the branches that were covered in white blossoms were now fully laden with ripe deep purple beach plums.
On a Sunday in July, I head east to Patty’s Berries and Bunches in Mattituck for blueberry power picking. Then, I haul the goods back to my kitchen for an afternoon of cooking and preserving blueberry jam. The serenity of Patty’s bucolic berry fields is relived each time I crack open a jar of that homemade jam.
Celebrate the flavors of Brooklyn at TASTE Williamsburg Greenpoint on Sunday September 7 at East River State Park.
It’s September. Back to school and back into the groove. If all this routine has you kicking and screaming, the antidote can be found in our fall no-passport-required travel issue of Edible Long Island.
Last weekend Bellport resident, philanthropist and actress-turned-farmer, Isabella Rossellini hosted a farm-to-table dinner at her Brookhaven organic farm.
Sunday mornings when I was a mere lad meant attending church with my parents followed by a trip to the bakery. Each Sunday I had my choice of the following: a crumb bun, a cinnamon crueler or, my all time favorite, an apple fritter. I vividly remember enjoying each bite while having a cup of tea with some milk and just a tad bit of sugar.
The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.
Back-to-school panic season coincides with the height of tomato season in my house. I keep saying I am going to do proper canning, yet the equipment keeps languishing in my basement for reasons of time and intimidation (we do not call it laziness around here and you shouldn’t either).
The peaches have been abundant this year. Pick your own, at places like Davis Peach Farm in Wading River, are still going strong. Pair these juicy jewels with local honey and a nutty crust, and you’ve got a perfect ending to a Labor Day meal.