11 Things You Need to Eat and Drink This April

April showers bring May flowers—and a lot of delicious eats in between.

A spectacular-looking dish at 18 Bay Restaurant uses produce provided by the Farm Beyond. • Photo by Lindsay Morris

No offense to T.S. Eliot—who famously wrote, “April is the cruellest month”—but when it comes to eating and drinking on Long Island, April can actually be rather lovely. Asparagus returns to local farm stands. Chefs take fresh spring eggs and turn them into flan. Easter comes and brings all sorts of springy sweets with it—while Passover brings us tender, delicious brisket. If all of this is cruel, we’ve long misunderstood the meaning of kindness.

In April, as always here, deliciousness abounds.

Here are 11 things you need to eat and drink this rainy, flower-bringing month.

1. Acai Bowls

Spring cleaning applies to more than just our houses—it applies to our eating and drinking habits, too! Start your spring off right with some delicious acai bowls from Long Island Superbowls.

“In the beginning many people thought of the acai bowl as a breakfast meal, but now people are eating it any time of day,” writes Edible’s own Kerriann Flanagan Brosky. “It’s healthy, beautiful and filling. A regular size bowl is about $7.00 and a smaller kid’s size is $5.00. Parents are bringing their small children in and giving them acai bowls as a healthy alternative to other frozen items out there. It’s so good that they don’t even know they are eating healthy.”

2. Struffoli

Struffoli…. coming this winter to @southalamode

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Like many Italian-Americans, I grew up making struffoli with my grandmother every year for Easter. I remember the smell of the dough frying on the stove and the sticky sensation of honey on my hands, my face, my hair. Now, decades later, I can’t celebrate Easter without making some of these sticky, little honey balls myself.

If you’d like to try making some yourself, here is a favorite recipe. If you’d rather buy the Italian treats instead, I recommend heading to your favorite, local Italian bakery.

3. Coffee-Based Cocktails

Springing forward is a lot less painful when there’s caffeine involved. Follow the latest cocktail trend and spike your coffee this Spring! Here are five coffee cocktail recipes to get you started.

4. Brisket

You don’t have to celebrate Passover to get in on the brisket-eating action this Spring. It’s delicious, relatively easy to make, and made from a wallet-friendly cut of meat.

“There are two very simple preparations for brisket: braise the meat for several hours in a covered roasting pan, or use a large electric roaster, similar to a crock pot,” writes Joan Bernstein. “If you add extra broth and cook the brisket until it falls apart, you can blend your own barbecue spices into the broth before cooking, shred the meat, and serve it up on a Kaiser roll with a side of cole slaw!”

Sign us up.

5. Craft Cocktails from Cork & Kerry

this place comes highly recommended if you like classy drinks 👌🏻@corkandkerryrvc

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Don’t let the “museum” sign out front fool you; Cork & Kerry is Rockville Centre’s own speakeasy—and it’s home to some of the best craft cocktails on Long Island.

Don’t leave without trying the Lucky #9.

“The Lucky #9 is a perfect example of refined technique and creativity,” writes Su-Jit Lin. “Winner of last year’s NY Craft Cocktail Expo and ‘Most Creative Cocktail’ at the 2016 Yelp Cocktail Classic, it features a frothy milk-washed Hendricks gin (trust us—this is brilliant) broken with acid-adjusted orange juice and the slightest hint of sea salt for an unexpectedly light, refreshing, clean flavor combination and mouthfeel.”

6. Asparagus

Keeping on the #pinkvibes on this wonderful Sunday!! #sundaysbest Easter holidays had just begun and we enjoy a short visit in #Venice with my little sunshine! Overloaded pink veggie (marinated red cabbage, purple carrots, chioggia beets, pink #radicchio, radishes) bowl with mung bean #vermicelli and grilled green asparagus herbed with fresh ramson, cheeve and eatable spring flowers from my garden. Waste your kindness generously!!❤ ____________________________________________ #snackidea #quickandeasy #saladideas #saladisfun #redcabbage#eatseasonal #radicchio #asparagus #saladporn #veggielove #chioggiabeet #happyandblessed #cleaneatz #veganfoodinspiration #veganfoodlovers #foodpornshare #nourishingfood #plantbasedfood #lightmeal #eatcolourful #chooselove #foodstyle #foodphotography #foodstylist

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We spent all winter dreaming of spring asparagus—and now it’s finally here! Celebrate the return of everyone’s favorite green stalks with this amazing recipe for Asparagus Flan from Tullulah’s in Bay Shore.

7. Wild Edibles from the Farm Beyond

Thanks to the Farm Beyond in Southold, forage-to-table is flourishing on the East End. Want to go wild yourself? Head over to the farm and pick up some edible flowers, nettles, or fiddleheads—or sign up for their farm share.

 

8. Sweet’tauk Lemonade

Nothing says, “Warmer days are coming” like lemonade—and no one makes better (or healthier) lemonade than Montauk’s Sweet’tauk.

Made with a third less sugar than its competitors, Sweet’tauk is 100% organic and available in four flavors: Meyer Lemonade, Pink Hibiscus, Strawberry Mint, and Zero Sugar Lemonade.

9. Blowfish

So many of the East End’s best restaurants are serving blowfish again. This is great news for the locals who grew up eating it.

For more on the island’s blowfish renaissance, read Charity Robey’s story on the “chicken of the sea” on Edible East End.

10. Pupusas

What’s a pupusa? We’re glad you asked.

“Pupusas,” writes Edible’s own Natalia de Cuba, “are griddled round corn cakes stuffed—most traditionally—with beans or edible flower buds from the vines of loroco (Fernaldia pandurata) vine or chicharrón (fried and mashed pork). They are similar to tamales and especially arepas . . . They also tell some of the story of El Salvador’s past.”

Read more about pupusas—and where you can find them on Long Island—here.

11. Beer from Garvies Point—Now in Cans

Here at Edible, we’re big fans of Garvies Point’s Gold Coast Double IPA, a beer Niko Krommydas describes as “a West Coast-style double IPA possessing a firm bitterness and bold flavors of citrus and tropical fruit.”

Yes, it’s still April and the tropics remain hundreds of miles away—but the sun is shining and summer is coming. Take a sip and a bite of something special. Enjoy.

This story was originally published in April 2017.

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Meghan Harlow

Meghan is the editor of Edible East End and Edible Long Island.