The strawberry season has begun on the North Fork. Look for them at farmstands for about $6 a quart. Many farmstands also have freshly made strawberry rhubarb pies. Pick one up or check out this recipe provided by Wayne Hallock owner of Hallock’s Cider Mill in Laurel and bake your own.
First a little back story: Hallock’s Cider Mill in Laurel had a facelift this spring, so we wondered what was going on there. Owner Wayne Hallock wears many hats: baker, cook, and CEO gave us the lowdown.
The farmstand/bakery/take-out shop was damaged by Sandy, and before opening this spring Hallock had a new canvas awning put up and a new sign was installed by Alan Young of Aquebogue.
Hallock grew up next door in a farmhouse built in the late 1880’s. He opened the farmstand in 1977 and has operated it ever since. Now on board with him is his wife Marianne (they eloped in January to get married in Savannah), who like Hallock is a self-taught pastry chef .
They make an assortment off pies, pastries, sweet and savory breads, baguettes, soups and now their own fresh mozzarella. It is open in the season 7 days a week 9 a.m. to 6 p.m (until 7 p.m. on weekends).
The local strawberries started being picked last week and Hallock’s came from his cousin Bill Hallock who grows them on Church’s Lane in Aquebogue.
Wayne Hallock shared his recipe for Strawberry Rhubarb Pie:
1 pie shell
4 cups rhubarb diced
2 cups strawberries (cut in half if large)
3/4 cup sugar
1 tbs flour
2 tsp of butter
Pinch of salt
Mix in a bowl to coat with flour. Let sit for 10 minutes.
Pour in shell and bake at 365 degrees for 50 to 55 minutes.
Let cool for at least 30 minutes.