08/21/17 9:44am

Heirloom tomatoes from Sang Lee Farms. (Credit: @amandaverdino Instagram)

We love seeing the North Fork through your lens.

Here are some of our favorite NoFo Instagram shots from this perfect summer weekend, when we tried to make the most of the season as it starts to wind down.

Follow @northforker1 on Twitter and @The_northforker on Instagram, and use #northforker to share your photos with us. (more…)

08/21/17 6:01am
Beach plums freshly picked from the beach (All pictures by Monique Singh-Roy)

Beach plums freshly picked from the beach (All pictures by Monique Singh-Roy)

This story was originally published in October 2016. We are reposting it in anticipation of beach plum season.

Beach plums aren’t typically found in supermarkets, but the fruit — which looks more like supersized blueberry or grape than a plum — makes some of the most flavorful jam I’ve ever tasted.

Since Colonial times, and likely before, the wild fruit, which grows on the North and South forks, has been harvested to make preserves, jams and jellies. According to Cornell University, which undertook a nearly 20-year project to establish the beach plum as a commercial crop, it’s native to the Northeastern U.S. (more…)

08/21/17 6:01am

The Great Jack O’ Lantern Blaze/Facebook

You’ve taken the Hampton Jitney to the North Fork, but what about taking an excursion off the island to points north this fall?

The northforker team recently reviewed Hampton Jitney’s list of upcoming fall excursions and picked our three favorites departing from the North Fork, each of which is sure to deliver plenty of fall foliage and fun. (more…)

08/20/17 6:00am

The Halyard restaurant is now open in Greenport. (Read McKendree/Sound View courtesy)

Here are the seven most-read stories this week on northforker.com. To keep up with food, wine, real estate and lifestyle news on the North Fork, like us on Facebook, check out our Instagram page (@The_Northforker) and follow @northforker1 on Twitter.  (more…)

08/19/17 6:00am

Season bounty preserved at home (from left): adult applesauce, tomatoes with basil and peaches with cinnamon. (Credit: John Ross)

My parents grew up on farms in Ontario, where their mothers spent much of the summer canning fruits and vegetables for use in the long, cold winter. The produce came from their garden, which was tended all summer long. My wife grew up on a farm in Michigan, where her mother spent much of the summer canning. She would drive all the way to Traverse City to buy buckets of cherries, one of the few things that she didn’t grow herself, to be preserved and end up in cherry pie. Preserving, a necessity for farm families then, is pretty much a lost art now that we purchase most everything ready to eat. But if you want to experience the fresh, preservative-free taste and aromas from our local tomatoes, peaches and apples, here are some small-quantity, easy-to-make beginner recipes. (more…)