Glenn Aldridge and Donna Sinetar enjoy the shortest day of the year at Restoration Farm. Note those soup bowls! #kalypsocups
Kerber’s Farm in Huntington is a nostalgic trip back to the holidays of yesteryear…complete with hot cider and to-die-for baked goodies.
Rule No. 1 ~ Make no apologies.
The Green Fairy alights in Huntington. • Photographs by Doug Young
Mussels are more than marinara.
A devotion to mussels.
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.
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.
Balmy days and cooler nights evoke thoughts of autumn harvest, and Restoration Farm is working up an appetite for fall by planning the CSA’s very first farm-to-table dinner. Slated for Sunday, September 21 at 5 p.m., the buffet dinner will be held at the Tin House at the entrance to Restoration Farm on 140 Bethpage-Sweet Hollow Road in Old Bethpage. Tickets are $40 per person and include salad, entrée and dessert all using organic ingredients grown on the farm. Drinks are BYOB.
J.A. Heneghan’s executive chef, Nicole Roarke, is passionate about color and fresh flavor. A one-time design student at New York’s Fashion Institute of technology…
A patriarch, an Irish brood and a homegrown chef make pub food sexy.
I’ve had to be brutally honest with myself. The harsh reality is that when it comes to horticulture, while I may aspire to a green thumb, mine is mostly black and blue. No amount of planning, Miracle-Gro, cultivating, raised beds, sweat or physical labor has ever produced the kind of stunning vegetable sanctuary I dream of.