It started on an island where first-generation Greek-American Nikolas Trastelis watched an elder artisan churn out fresh dollops of creamy yogurt from a shoebox-size shop in Mykonos, Greece.
On Long Island locavores lack access to locally raised organic meats. Bolkas wants to change that by converting his 30 acres of property in upstate New York into a pasture-raised cattle ranch.
Cooking for holidays can be overwhelming, but Escarole di Natale is a simple addition that won’t stress you out, stays true to Italian heritage.
Panettone is a traditional Italian staple around Christmas time. Shaped like a giant mushroom, its flaky consistency is something like a cross between croissant and donut dough.
Locally grown lettuce, all winter long. • Photographs by Stephen LaMarche
Ingredients: 6 cups fresh pumpkin, roasted with nutmeg and mashed 1 bag all-purpose flour 1 egg 4 tablespoons butter 1 bunch fresh sage (8…
There’s an autumn beverage or bite for every palate.
Connecting food and terroir. • Photographs by Stephen LaMarche
If you can’t find amaranth in your own yard, you can get some from Thera Farms, either at the farmers market or right from the farm. Put on your sunscreen and go get some dirt under your fingernails. There are weeds to be eaten.
A Guide to Long Island’s Farmers Markets.
The best of Long Island’s summer treats available throughout local markets.
From heritage breeds to sumac leaves, Jennifer Murray of Turtleback Farm of will guide us through the challenges and triumphs of agro-ecology.