Charlie Manwaring at Southold Fish Market. (Credit: David Benthal)
For some people on the North Fork, the fish life is the only one they’ve ever known.
That’s certainly the case for Southold Fish Market owner Charlie Manwaring, who proudly recalls waking up at daybreak in his youth to go scalloping near Robins Island with his father, a commercial fisherman.
“It was a big thing for us,” Manwaring recalls. “During scallop season, you woke up early and you had to be the first one there.” (more…)
Sisters Sydney and Samantha Squatrito unveiled their baking truck, For Goodness Cakes Co., outside Fox Hollow Farm in Baiting Hollow earlier this month. (Credit: Dominick Portela)
Two sisters. One dream.
People driving along Sound Avenue in Baiting Hollow can expect to spot a teal-colored baking truck outside Rottkamp’s Fox Hollow Farm most days this summer.
Sisters Sydney and Samantha Squatrito of Port Jefferson Station held a grand opening for their baking truck, For Goodness Cakes Co., outside Rottkamp’s June 8. Despite weeks of preparation for their first day, Sydney, 24, said they sold out in two hours. (more…)
The peach dragon smoothie and southwest soup are the perfect healthy meal combo for a blustery February day. (Credit: Kate Nalepinski)
Simply Sublime, the petite corner restaurant on the Main Road in Cutchogue, is the quintessential lunch stop for the health conscious, people with restricted diets or folks who are just craving a tasty bite.
Juices, smoothies, açaí bowls, soups and salads are staples of the eatery, with a lengthy list of drinks and sandwiches sure to please vegans, vegetarians and those with gluten-allergies. (more…)
Kale grows at Share the Harvest Farm in East Hampton. (Credit: Kate Nalepinski)
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As a chilly November breeze sweeps over the seven acres of land owned by Share the Harvest Farm in East Hampton, coordinator Jess Tonn bursts open the door to the greenhouse.
She quickly rubs her hands together. It’s 30 degrees warmer in the greenhouse, where spinach, broccoli, carrots, beets and other herbs reside comfortably. Tonn bends down on her knees next to a bed of spinach and inspects a tiny leaf.
“Almost ready,” she whispers, and rises to her feet.
The farm, founded back in 2008 on just a quarter-acre of land, prides itself on a no-waste policy: All fruits and veggies must be given away for consumption. (more…)