In the past, I’ve slathered my share of turkeys in butter, perspired over pies and noodled over nouveau-style macaroni and cheese. But, I’ve reached the conclusion that the role of top Thanksgiving chef—while perhaps personally gratifying and certainly a boost to the ego—may just be overrated.
Homemade pies filled with locally grown winter squash, chunky fresh cranberry sauce, root vegetables, garlic, broccoli and Brussels sprouts filled the cornucopias of members at Restoration Farm in Old Bethpage as the community gathered for a pre-Thanksgiving celebration.
Depending on your perspective, the annual autumn garlic planting at Restoration Farm in Old Bethpage is the epilogue of the current growing calendar or a prelude of the season to come.
There’s a sense of quiet desolation and abandonment on a raw December morning at Freeport’s historic Nautical Mile. Just weeks earlier, Superstorm Sandy tore a murderous path along the East Coast, bludgeoning the dozens of restaurants, crab shacks, fish markets, bars and boutiques that comprise the popular summer destination.
The Garden at St. Mark’s in North Bellmore will host a benefit Farm to Table Harvest Dinner Saturday, October 5 to support its community garden. Since its inception three years ago, the church garden has donated nearly 4,000 pounds of fresh organic vegetables to neighbors in need.
There are rumors of an emerging ailment referred to in some circles as “Heirloom Traumatic Stress Disorder.”
Plainview resident, Pete Starr left behind life as a CPA four years ago. “I just wasn’t happy with the corporate 9-to-5,” he says. Now he’s a self-proclaimed Pickle Man, selling 13 flavors of artisan pickles at 100 street fairs, farmers markets and festivals annually.
A hand-drawn map from the time of planting depicts 70 heritage apple trees, including historic varieties such as yellow Newtown pippin, Roxbury russett and sheepsnose.
The Shack opens “unofficially” on Memorial Day, and usually operates until October 15. “Uncle Sam to Christopher Columbus,” says one staffer. It features an eclectic menu of traditional seafood entrées, fried snacks, salads and dressed up nouveau cuisine.
Enjoy the clams and please don’t rev your engines.
Freeport’s historic Nautical Mile is celebrating its rebirth.
On sunny summer days, parking is at a premium on the narrow strip owner Mace Colodny refers to as “the tavern on the gravel.”