01/16/18 6:13am

Feast your eyes on the ultimate North Fork breakfast. (Credit: Grant Parpan)

There’s much to be said about breakfast on the North Fork. There’s the spicy and smoky chorizo and egg sandwich from Wednesday’s Table,  the savory kielbasa burrito at Wendy’s Deli or the mound of bacon on a Sterlington Deli sandwich.  (more…)

10/27/17 6:00am

An Icelandic sheep at 8 Hands Farm in Cutchogue. (Credit: Randee Daddona)

It’s not grapes but rather livestock farming that is currently changing the agricultural landscape of the North Fork, the New York Times wrote in a feature that makes mention of more than a half-dozen local farms.  READ

06/12/17 6:03am
Chefs Jonathan and Carly Copeland

Chefs Jonathan and Carly Copeland will oversee the food truck parked outside 8 Hands Farm in Cutchogue. The truck will source its menu from ingredients grown on the farm.

Sure you’ve heard of dining that is farm-to-table, sea-to-table, farm-to-glass or any combination that translates to food and beverage taken directly from the source.

But here is a new one: farm to food truck. (more…)

03/24/17 6:02am
An Icelandic sheep at 8 Hands Farm in Cutchogue on Wednesday, Feb. 8, 2017. (Credit: Randee Daddona)

An Icelandic sheep at 8 Hands Farm in Cutchogue on Wednesday, Feb. 8, 2017. (Credit: Randee Daddona)

The Icelandic sheep flock at 8 Hands Farm, in Cutchogue, can increase from 80  to 200 animals during lambing season. That’s when dozens of woolly little lambs come not-quite-yet baaing and bleating into the world, sometimes as many as 15 a day.

“The whole month of April, you’re on call,” said Tom Geppel, 51, who owns the farm with his wife, Carol Festa, 49. That requires Geppel to literally roll up his sleeves and help laboring ewes deliver their lambs, which may often be twins or even triplets. “You talk about a learning curve,” Geppel said. “No one can teach you that.” (more…)

10/24/16 6:00am
Julien Shapiro 8 Hands

Chef Julien Shapiro puts ham in an antique French mold to make jambonneau at the new restaurant kitchen at 8 Hands Farm. (Credit: Vera Chinese)

Think of it as the North Fork’s only farm-to-butcher-case experience.

Last month 8 Hands Farm, the 28-acre sustainable livestock and produce operation in Cutchogue, unveiled a new butcher shop in its farm store. A new wraparound glass case is stocked with a rotating selection of fresh, farm-raised meat.

The farm previously only offered its meat, like rack of lamb and pork shoulder, vacuum-packed from its freezer. (more…)