Northport’s outdoor farmers market opened last weekend and was brimming with more than 20 vendors. I arrived at 11:30 a.m., and so much had already sold out. Fresh picked strawberries were at the top of my list, so I headed over to one of the many farm stands first. Mark Cassis, The Big Cheese was next, where I bought a delicious raw cow’s milk cheese called Toma Celena, a nutty and rich Italian-style cheese. He had just gotten in some containers of creamy garlic and chive goat cheese, so I walked away with one of those too. Next to Mark was another familiar face, the Ridgewood Pork Store. I needed some meat to go with my cheese, so I tasted and bought a delicious hard sausage made with bacon. The line was long for Horman’s Pickles, but I waited anyway for a container of my favorite sweet pickle slices with red pepper called “red flannel.”
Several newcomers to the scene were happy to spend a few minutes chatting about their products. Husband and wife Nicole and Jarred Jeanotte are the owners of From Scratch Farm in Southold on Route 48 where they raise organic, pasture raised chickens. To their delight, they were sold out within an hour. This is their first year in commercial production, and their first year at the Northport market. They plan to be there every week.
Duck Island Bread Company was also sold out of their products, They were happy to tell me that founder/baker Robert Biancavilla is in the process of opening his artisan bread shop on East Main Street in Huntington. It is currently only open on Saturdays, so be on the lookout for when they open full time.
Toasted Chicks Café, another newcomer currently housed at the old tea shop at Main Street Nursery on West Main Street in Huntington, had delicious homemade marshmallows in flavors including bourbon, peppermint and tequila. Homemade s’mores, salad dressings and spreads were also on sale. They will be a regular at the market, but be sure to head over to their café in Huntington where you can sit down for lunch and make your own s’mores at the s’mores board.
Pastry chef Danna Abrams from Huntington’s Black & Blue Seafood Chophouse was very excited to be selling her savory and dessert pies, as well as homemade cookies and brownies under her online business called Hometown Bake Shop. Her best sellers are chicken pot pie, tomato pie and s’mores pie. This was her first time setting up at the market, and she was absolutely thrilled to be there. She, too, was sold out of just about everything by the time I arrived.
I headed over to another favorite vendor of mine, Miss Amy’s Preserves, where I met employee Rob. He told me about the all-natural Blue Point Mustard made with yellow and brown mustard seeds and Blue Point Brewery’s Oatmeal Stout. He said the seeds sit overnight in the stout; the mustard is cooked the next day. I bought the mustard and some fresh honey from a beekeeper in Manorville. Rob gave me a great recipe using both ingredients. Take equal parts mustard and honey and mix them together. Spread it evenly over salmon, then sprinkle with panko bread crumbs. Bake at 425° for about 15 minutes or until salmon is cooked through and flakes easily. Another customer overheard him giving me the recipe, and she bought the mustard and honey too.
Other vendors at the Northport Farmers Market include The Cashew Company, Gentle Brew Coffee, Bambino Ravioli, Blind Bat Brew Company, New York’s Finest Cakes, Clipper Ship Tea Company, Sang Lee Farms, Imperial Empanadas, Backyard Brine, Arlotta Food Studio, Chez Hedwige, Nina’s Fresh Batch and fresh fish by local fisherman.