Butcher-chefs by night become growers by day with a hyperlocal farm-to-table approach at Sayville’s Off the Block Farm.
A day had been selected to harvest our chickens. Because I enlisted the help of a fellow chef and farmer friend who worked weekends,…
The rescue of one horse led to a sanctuary that keeps dozens aside a Baiting Hollow Farm Vineyard.
Heritage apples from Restoration Farm are perfect to scoop up now.
Patty Gentry of Early Girl Farm grows dozens of varieties of heirloom winter squash, each with a story. • Photographs by Doug Young
Farmer Jen Murray looks back lovingly to her days at Turtleback Farm in Smithtown.
Ulla Kjarval’s family has been raising pastured pork, lamb, poultry and 100-percent grass-fed beef for well over 30 years at their Spring Lake Farm in the lush valleys of Delaware County in upstate New York. Having sold to buying clubs in New York City, Kjarval and her teacher husband recently moved to Long Island and decided to start a club, Long Island Meatshare, offering her family’s pastured and grass-fed meats.
When those jolly green giant spears begin framing every dinner plates, it’s sort of like a migratory bird’s return. “Ah, yes,” we might say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”
Of all the symbolic foods on the seder plate, the one that packs the most sensory wallop is horseradish. According to Rabbi Jonathan Waxman, of Temple Beth Sholom in Smithtown, horseradish became a custom for maror (bitter herbs) from the Ashkenazi Jews of northern Europe.
I once attended a horseradish party in someone’s backyard where men showed up with three Cuisinarts to which they had dedicated the shredding of horseradish. Once fresh horseradish goes into a kitchen appliance the flavor and aroma are never go out.
While the weather might not feel lamb-like, lambing season has begun at farms throughout the area, though not as earnestly as expected.
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.