Restoration Farm kicks off their “Tin House Music” series.
This May, in addition to the sound of kale rustling in the breeze and the clucking of heritage hens, Restoration Farm comes alive with the music of bluegrass, folk, violin and banjo.
Cross the threshold at Roots Bistro Gourmand, and it is clear that chef co-owners Philippe Corbet and James Orlandi encourage a new vernacular to describe their work—and, they enjoy upending culinary norms.
Restoration Farm seeded my agricultural education, and now head growers Caroline Fanning and Dan Holmes are making it official by launching a full slate of education programs for children and adults as part of the 2014 growing season at the Old Bethpage CSA.
A culinary cousin to dumplings, raviolis, empanadas and pierogis, the knish was brought by Jewish immigrants the United States in the early 20th century. It’s a pocket of carbohydrate heaven, a pillow of whipped potato wrapped in a flaky golden crust.
I’m grumbling— just a tad— at having had to be up so early on a holiday Monday. But, these are farmer’s hours, after all—up at dawn, rain or shine. While I appreciate authenticity, it is a bit hard to get your head around the idea of spring planting when there’s about a foot of snow on the ground and more on the way. With the temperature a mere 18 degrees, I’m lucky our first seeding for Restoration Farm is planned in the relative warmth of the head grower’s basement.
Here’s the cold truth about eating local in winter: my chest freezer is my friend. I’ll say it. I’m a hoarder of frozen local produce. There may be a cable reality show in my future.
While Long Island’s own Theodore Roosevelt was known as a tough guy, he actually had a sweet tooth. Roosevelt was said to consume vast quantities of coffee each morning, each cup spiked with seven — count ‘em — SEVEN, sugar cubes.
Seeds are rife with symbolism. Imagery of new life, promise and growth are all packed into a tiny handful.
We always thought the homemade stollen Aunt Greta brought each Christmas was a recipe from the old country. That was until I convinced my mom’s German aunt to teach me how to bake the rich holiday yeast bread, bejeweled with candied fruit and nuts.
Just in time for the Winter Solstice, Long Island Spirits of Baiting Hollow introduces Pine Barrens Sunrise Wildfire Moon.
At Duck Island Bread Company, you’ll find hearty boules, buxom, buttery croissants, glistening cinnamon buns and crusty, aromatic organic rye loaves, all hand-rolled and shaped by Robert Biancavilla.