There are many ways to deck the halls, so why not go “au naturel” and gather some goodies on your next walk through the woods. Shannon Algiere, flower and herb grower at Stone Barns Center, uses spruce, pine, holly and sparkle berry in her Christmas arrangements as well as bittersweet, pine cones and sumac berry florets.
The holiday season is in full swing from the Montauk Lighthouse to New York City’s Rockefeller Center Christmas Tree. If Black Friday and Cyber Monday didn’t do it for you, this list may help you complete your holiday shopping.
This week, our editors share stories about the benefits of age, foods that make heirlooms seem nutrient poor, Mexico’s bold new soda tax and more.
Our other local foodstuff icons such as pizza, bagels and duck seem to garner considerably more attention. Well, devotees of Solanum tuberosum can rejoice, as the potato is getting its day, in a most unique and surprising way.
In our neck of the woods, we are blessed with several indoor farmers markets, as well as a number of farm stands/markets that stay open at least through the winter holidays
The bones go in a pot. I add a bay leaf, peppercorns (fewer are better) a piece of carrot, celery and a halved onion. Then I let it cook forever, reduce it and freeze it for a pasta fagioli later or some risotto.
Pour yourself a warm cup of tea, stoke the fire and settle in with our winter issue of Edible Long Island. From Oyster Bay to the Great South Bay, this issue is chock full of warmth and goodness.
The guys at Blue Island Oyster Company are making blue-sky thinking an art form. How does the idea of a kayak or stand-up paddleboard tour of their Great South Bay oyster farm grab you?