10/15/18 6:05am

Mimi Edelman’s crops are tethered to the Ark of Taste. (Credit: David Benthal)

Cooking is the end of a process that begins in a field’s rich soil. Almost everything that goes on the table, after all, reflects a farmer’s work and care … and learning curve. Mimi Edelman, who has been farming for 18 years, would be the first to tell you that. 

Edelman, the longtime operator of I & Me Farms in the lower Hudson Valley, relocated to Orient this past year for reasons that included the loss of her land lease and the desire to be near Long Island Sound. “I grew up in Connecticut, on the Sound,” she said. “I really missed it.” When she explored the possibility of leasing farmland from Priscilla Terry Bull, she discovered the Terry family and hers both originally emigrated from Elgin, Scotland. That clinched the deal. (more…)

08/15/18 6:10am

Stop thinking of salads as something at the start of your meal. Done the right way, using fresh local produce, a salad is a meal. (Credit: David Benthal)

Once upon a time, main-course salads were pretty much limited to chicken or seafood concoctions heavy on the mayo, or virtuous efforts composed of stodgy brown rice and not much else. These days, however, they are a great showcase for all sorts of interesting salad greens and other glories of the season, as well as staple ingredients from around the globe. Main-course salads are also an opportunity to channel your inner forager, whether you’re on the prowl at a farm stand or sizing up the contents of your refrigerator or kitchen cabinets.  (more…)

04/06/18 6:05am

Hallockville Museum Farm’s Naugles Barn served as an appropriate backdrop for our garden gift guide photo shoot. (Credit: David Benthal photos)

Spring is springing, and no time must be lost — with winter behind us, it’s time to start readying garden beds and borders for the growing season.

You’ll find just what you or your favorite plant lover needs right here.

We scanned stores across the North Fork to deliver you this gift guide for getting your garden started.

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04/05/18 6:10am

A microgreens gourmet box at Koppert Cress goes for $12 and contains two cups of four living microgreens varieties. (Credit: David Benthal)

The teensy leafy vegetables and herbs called microgreens are a great boon in early spring, when we all crave intensely fresh, immediate flavors. And they’re a terrific example of synchronicity between farmers and chefs.  (more…)

03/07/18 6:05am

Architect Meryl Kramer at her Southold office. (Credit: David Benthal)

Paging through a glossy design magazine filled with minimalist images fills almost anyone with a sense of calm-verging-on-euphoria. The cool, pristine perfection of it all is truly an inspiration — until reality intrudes. That dream house you covet is not a year-round home, you discover; the owners are rarely there. Or they don’t have children, whose shoes, artwork, sports trophies and contents of their backpacks seem to ooze into every corner. Or a dog, who considers the kitchen an extension of the mudroom.  (more…)

01/03/18 6:28am

Chef Galen Zamarra leads a cooking class last week at The Halyard in Greenport. (Credit: David Benthal)

Caviar. Even if you’ve never seen, let alone tasted, the glistening jam-like amalgam of cured sturgeon eggs, you probably have an opinion about it. For some, caviar is a symbol of old-world decadence, like peacock tongues. To others, it’s an acquired taste not worth acquiring. (Fish eggs! Expensive!)

And then there are those who think its clean, marine flavor and burst-in-the-mouth texture make any occasion instantly memorable.  (more…)