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…)

10/13/18 6:49am

Noah’s in Greenport.

Noah’s in Greenport is known for its innovative farm-to-table menu. Locally sourced small plates such as Crescent Farm duck BBQ and seasonal entrees like corn risotto keep diners coming back time and again to experience chef Noah Schwartz’ latest creations.

Starting next month, guests will have more reason to stop into the Front Street hot spot. The restaurant is rolling out a new guest chef series designed to give diners the farm fresh fare they expect with a twist. (more…)

09/27/18 6:10am

Hemp grown at Satur Farms in Cutchogue. (Credit: David Benthal)

Something a little different is sprouting up among the greens and herbs at Satur Farms in Cutchogue: baby leaf hemp.

Satur Farms in Cutchogue, known for its delicate wholesale greens that are a favorite among New York chefs and home cooks alike, is one of a handful of farms in New York State growing the plant, which some hope will become a leading crop for the region.  (more…)

09/24/18 1:35pm

Chef Greg Ling in the Greenport Harbor Brewing Co. Kitchen in Peconic. (Credit: Cyndi Murray)

Veteran North Fork chef Greg Ling is the new executive chef at Greenport Harbor Brewing Co. Ling signed on to helm the kitchen at the Peconic restaurant and tasting room earlier this month. The first order of business was to expand the pub-style menu, adding in some of his signature Asian influences with appetizers like Peconic Escargot and wild shrimp wontons and a Korean fried chicken sandwich. (more…)