As I sit here writing this column, the sun is shining out over my messy backyard — our two dogs and our two kids have left it a mud pit — and the window is open for the first time. Spring has been slow to arrive, but it’s here and I’m definitely ready for it.
This time of year is a real sweet spot on the calendar: when it’s starting to get warmer, but before Memorial Day when the East End traffic ramps up and spending a day on the North Fork becomes a bit more laborious.
In addition to soil, geography and tradition, terroir — the intricacies that influence the character of wine — relies heavily on climate. It’s what sets a lighter, cool-climate pinot noir apart from a full-bodied one grown in a warmer region. Those ideal climatic conditions — warm and temperate with refreshing Atlantic winds and a lengthy growing season — that make the North Fork an optimal location for grapevines to thrive.
It’s fitting that one year after our cover story about the evolution of Long Island winemaking, our latest issue marks several more changes within the local wine industry. In the above podcast, our staff discusses some of the bigger changes.
Strawberries, sweet corn and pumpkins get much fanfare when they hit farm stands each summer. But before the produce of the sweet, juicy and U-pick varieties return, there’s the arrival of another vegetable: horseradish.
We’re weeks off from blossoming fields of lavender, but you can get an early taste of the beauty to come at Lavender by the Bay’s newly redesigned farm stand.
The popular East Marion lavender farm enlisted White Flower Farmhouse owner and designer Lori Guyer to reimagine the existing 800-square-foot farm stand into a welcoming space representative of the North Fork.