Braised wild ivory salmon with Peconic Bay scallops and mussels. (Credit: John Ross)
I received a Christmas present of 10 pounds of wild Alaskan salmon fillets, individually frozen and sealed in cryovac. The package included red king salmon, Kalgin Island king salmon and white (or ivory) king salmon. They were all high-quality, troll-caught fish that were processed and shipped via FedEx to my door. At a time of year when local fish are not in abundance, it was a timely gift. (more…)
Dried beans, a member of the legume family, have all the characteristics of a monumental food: They have been cultivated for some 9,000 years; the many varieties are identified with culturally significant dishes throughout the world; and they have unusual potential for improving human health.
We often pass by that long row of dried legumes in the supermarket, thinking that they are not very exciting, are hard to cook and don’t taste very good. I have discovered that using dried instead of canned beans and cooking them at low temperature for a long time produces a delicious result. Here are two recipes that will warm you up on a cold winter day. (more…)
Lucy Senesac at the Riverhead Farmers Market in 2015. (Credit: Jen Nuzzo)
It’s hard to sum up exactly what role Lucy Senesac plays at Sang Lee Farms in Peconic.
Customers of the certified organic operation might find her selling Romanesco cauliflower and ginger scallion dip at a weekly farmers market. Maybe she’s the one handing out a recipe for potato leek soup to winter CSA members. She certainly can be seen in the fields pulling rows of Korean radishes from the ground before the first frost.
But Senesac also works with North Fork school gardens, consulting with administrators about what to plant and how to build beds. She has revamped and operated Sang Lee’s Young Farmers Camp, a summer program for 7- to 12-year-olds interested in organic farming, since 2014. She has organized gleaning projects with schools and coordinated donations to the food bank at Island Harvest.