If you enjoyed reading about the farm-to-butcher shop at 8 Hands Farm in Cutchogue in the inaugural issue of northforker magazine, know that there are several options for purchasing local meat and eggs.
Remember that when you buy directly from the farmer, you can usually see for yourself if the animals are humanely raised without the use of artificial hormones or prophylactic antibiotics. You also cut out the middle man and help make North Fork farming sustainable.
And many would say it just tastes better.
Here are five North Fork farms, including 8 Hands, offering local meat.
Organic poultry farm offering whole chickens, homemade mayonnaise unparalleled eggs and more.
Find their offerings at the farm stand on weekends or at the weekly Riverhead Farmer’s Market on Saturdays.
4050 Soundview Avenue, Mattituck (631) 477-6523, browdersbirds.com
Deep Roots Farm
Chicken, pork, vegetables and eggs. Available by special order or a limited selection is available at the self-serve farm stand. Email farmer Tom Hart at firstname.lastname@example.org to get on their mailing list.
57685 Main Road, Southold (631) 745-7928 facebook.com/deeprootsli
Feisty Acres Farm
Organic quail and quail eggs. In 2017 the farm will also offer French guinea hens, chukar partridges and bourbon red turkeys. Available at the Jamesport farm and at Sang Lee Farms in Peconic.
Pasteurized cow’s and goat’s milk, cheese, eggs, pickles, pork, beef, in-season produce and more.
A bonus: the animals are on display and ready for a photo op with the kids. The self-serve farm stand is open most days. They are also at the Riverhead Farmer’s Market.
250 Main Road, Riverhead (631) 901-5975, goodalefarms.com
8 Hands Farm
A wide variety of frozen cuts of lamb and pastured pork (including charcuterie); organic pastured eggs; housemade soups, prix-fixe dinners, and ready-to-eat or simple-to-prepare items such as quiches, fresh pastas, and meatballs); fleece yarn and knitted items; seasonal vegetables from the kitchen garden.
4735 Cox Lane, Cutchogue, 8handsfarm.com
A version of this story was originally published in northforker magazine