Josh Levine Benefit Great Success

April 14, 2014 in Latest News

A messsage from Judiann Carmack-Fayyez, Chapter Chair

Dear members and friends,

No doubt, we have a very special food community out here on the East End. With our collective energy and commitment to good, clean, and fair food, we will transform the larger food system. Reflecting on the past two events that Slow Food East End has held, the Gerry Hayden Tasting Event and the JLMF/SFEE Cocktail Party and Dinner, it is obvious that there is a shared vision and purpose among us here. More importantly, however, is this community’s continual commitment to band together in support of each other in good times and bad. In a way, this is reflected in the fair in our mantra of good, clean and fair food. Life is not always fair, as when disease or death strikes someone in their prime, and we can deal with it individually or we can rally together to make something bad turn into something good. Thankfully, our community consistently chooses the latter.

On behalf of Slow Food East End, I would like to thank all of the people in our community who contributed to make our 4th Annual Josh Levine Memorial Foundation/Slow Food East End Cocktail Party and Dinner such a great gathering and a great success. To have so many great chefs – and such splendid local food and wine – in one generously donated room at an accessible price point is a testament to the generosity and ethos of our community. In every cloud there is a silver lining and we on the East End always seem to find that silver lining. Thank you to everyone who so generously participated in the JLMF/Slow Food East End Cocktail Party at Dodds and Eder and The Dinner at the American Hotel. The edible school gardens of the East End will help to perpetuate this incredible food culture and tradition in generations to come.

Frank Trentacoste Expands Farm; to Work with Children’s Camp

April 1, 2014 in Latest News

Bhumi Farms in Amagansett, started by Frank Trentacoste last year  has increased its size from two acres to 5 acres  . “We are planning on offering more varieties of vegetables and larger servings of farm favorites,” says Frank. Even so, they expect to sell out their shares this season, so if you want to join the CSA hurry. Contact Frank at  www.bhumifarms.com

Bhumi Farms has also struck a partnership with the East Hampton Sports Camp @ Sportime. Frank will be teaching a farming elective each week to interested campers. “I’m really excited about teaching children good eating habits before they fall prey to McDonalds, Taco Bell et al and all their catchy jingles,” says Frank. I created a farm share that runs concurrent to the camp duration, so interested families will be able to pick-up their farm share while they pick-up their children. Two for one. Some of the vegetables in the farm share will be grown and harvested by the children

Market Dinner at Fresh Hamptons, April 27

March 28, 2014 in Events, Latest News

Sunday, April 27, 2014
6:30 pm
Fresh Hamptons Restaurant
 203 Bridgehampton Sag Harbor Turnpike, Bridgehampton, NY
Cost: $85 per person, INCLUDES 3 DRINKS PER GUEST, GRATUITY & TAX.  Reservations are required: 631-537-4700
Deadline for reservations is Friday, April 25th. Space is limited to 75 guests.

A communal dinner created by Chef Todd Jacobs, especially for Slow Food East End

Menu includes 2 drinks, choice of MERLOT LENZ NORTH FORK OF LI, NY, CHARDONNAY MARTHA CLARA NORTH FORK OF LI, NY, LONG IRELAND CELTIC ALE (ON TAP)

WELCOME RECEPTION AT BAR

HOWARD PICKERELL’S PECONIC PRIDE OYSTERS
GRILLED OYSTERS WITH CHIVE BEURRE BLANC
RAW OYSTERS WITH JALAPENO-YUZU & SCALLION MIGNONETTE
CRISP TEMPURA BATTERED OYSTERS WITH OLD BAY AIOLI

FIRST COURSE

CLASSIC FRENCH ONION SOUP
MELTED MECOX BAY DAIRY GRUYERE CHEESE
(tasting portions)

MAIN COURSE – SERVED FAMILY STYLE

OVEN ROASTED LOCAL SKATE WITH LEMONGRASS & KAFFIR-LIME VINAIGRETTE
PAN ROASTED RALEIGH FARMS ORGANIC CHICKEN WITH FRESH ROSEMARY & PAN GRAVY
BRAISED MECOX BAY HERITAGE PORK OSSO BUCCO MILANESE WITH LOCAL ORGANIC TOMATOES
LOCAL ORGANIC GREENS & GRILLED ASPARAGUS SAUTÉED WITH GARLIC
CREAMY LOCAL ORGANIC CORN POLENTA WITH LOCAL DRIED TOMATOES
MECOX BAY SUNRISE & BASCAM BLEU CHEDDAROVEN ROASTED ORGANIC ROOT VEGETABLES
CARROTS, TURNIPS, PARSNIPS, BEETS & YAMS WITH CARAMELIZED ONION, SEA SALT & KAFFIR LIME OIL

DESSERT

WARM LOCAL ORGANIC PEACH PRESERVE TART WITH VANILLA ICE CREAM

 

 

LI Farm Bureau Elects Aquaculturist Its First Woman President

November 14, 2013 in Latest News

The Long Island Farm Bureau recently elected a woman president for the first time in its 58 year history. Karen Rivara, owner and operator of Aeros Cultured Oysters in Southold, also the LIFB’s first aquaculturist president, will serve a one-year term. Rivara has served on the LIFB board since 2000 in various leadership roles and is an active advocate for Long Island agriculture.  At the same time, Slow Food member Holly Browder of Browder’s Birds in Southold was elected an LIFB Director.

Representing a broad range of Long Island commodities (over 100 products grown and sold) LIFB leaders have come from farms growing vegetables, fruits, nursery, potatoes, equine, greenhouse products, sod and now aquaculture. Rivara was at the forefront of a program started in 2009 in which commercial shellfish aquaculture operations lease certain designated underwater lands in Peconic and Gardiners Bays. New York State ceded title to approximately 100,000 acres of underwater lands to Suffolk County for the purpose of shellfish cultivation, and authorized the County to prepare, adopt and implement a shellfish aquaculture lease program for this region.

 

Potluck Supper Celebrates Cinco de Mayo

November 14, 2013 in Events, Latest News

Slow Food board member Linda Slezak and her husband Jim will host the next potluck supper at their home in Hampton Bays. Participants are urged to bring Mexican or Mexican-inspired food and to enhance the celebration with Mexican dress if they’d like.

Please bring a dish to share that serves 6-8 (or more) and try to keep it as local as possible. Hosts will provide mojitos and Coronas but you are also encouraged to please bring your favorite beverage.

Date:  Sunday, May 4, 2014
Time:  5:00 pm
RSVP: 631-659-3222 or lndslzk1@gmail.com
Cost:  $15 per person for members of Slow Food East End. $20 per person for non-members – or join and we’ll cut you a deal at the $15 rate. 

All proceeds from the dinner will be used for Edible School Garden programs.

Since space is limited to 25 guests and reservations are on a first-come, first-served basis. Please reserve promptly – these events fill up fast.  You’ll be rewarded with an opportunity to taste some of the best foods made by some of the best cooks on the East End.

East End Contributes to Slow Food USA’s New ‘School Garden Guide’

October 2, 2013 in Latest News, Slow Food Schools

Slow Food East End Chair Judiann Carmack-Fayyaz is one of the contributing editors for Slow Food USA’s new “School Garden Guide”. And Slow Food East End’s ‘Master Farmer’ Program and the Josh Levine Farming Internship Application are featured on pages 36-38 of the guide.

It’s exciting to see this beautiful resource for School Gardens and to know that projects managed by Slow Food East End are included in this national publication. The guide is also a good example of how your membership dollars are put to work

The colorful 147-page electronic guide is filled with ideas to help school gardens “Build. Grow. Learn.”  With wonderful graphics and beautiful photographs, it will inspire and inform anyone interested in starting – or improving – a school garden.

Chapters include Build+Design, Volunteers, Fundraising, Curriculum, Marketing, Special Projects, Policy, Evaluation and Appendices.

We urge you to take a look by downloading the Guide here. If you are involved with school gardens, you’ll want to print out the guide to use as a valuable resource with teachers, school administrators and parents.

Join a CSA – farm-fresh veggies, honey, chickens!

March 16, 2013 in CSAs, Latest News, Slow Shopping

CSA’s on the East End

Community Supported Agriculture (CSA) is a way for a community of consumers to directly support small local farms.  Members (“subscribers,” or “shareholders”) pay a fee to join, which is repaid in fresh produce throughout the growing season (mid-May to November in our area). Each week, members collect boxes of fresh, local, seasonal produce on-site at the farm, or at other designated locations.  Some CSA’s feature ‘pick-your-own’ options, some offer or require work contributions, and all offer the opportunity to participate in the life of the farm and its cycles of planting, weeding, and harvesting. New in recent years are chicken and egg CSA’s, (Browder’s Birds and Deep Roots Farm) and a seafood “FSA” (Dock to Dish).

Buying a share allows the farmer to grow for a guaranteed, direct consumer.  The farmer has funds for the yearly operation of the farm, the members enjoy a bounty of locally grown, fresh vegetables and fruits, and the arrangement promotes the survival of sustainable, local, small-scale agriculture. One of the greatest benefits, CSA members find, is the “sense of community” instilled by knowing and supporting a local farm.

Some CSA’s do not require an up front payment (you pay weekly) and farms vary in the contents of their boxes, including optional additions (eggs, cheese, poultry, etc). Many CSA farms also sell at local farmers’ markets.

The following is a list of CSA farms on the East End. Please inquire directly for hours, policies, offerings and practices.

TIME IS RUNNING OUT FOR THIS SEASON’S CSAs. Act Now.

NORTH FORK

Biophilia Organic Farm
Phil Barbato
211 Manor Lane, Jamesport
(631) 722-2299

Browder’s Birds
Chicken CSA
Chris and Holly Browder
3005 Young’s Avenue (Charnews Farm), Southold
www.browdersbirds.com
(631) 477-6523

Deep Roots Farm
Fresh chickens and eggs
Tom Hart
57685 Main Rd, Southold
thomashart3@gmail.com
631-745-7928

Dock to Dish
Fresh Fish weekly

http://docktodish.com

pickup in Sag Harbor

The Farm
Ira and KK Haspel, Owners
59945 Main Road, Southold
www.kkthefarm.com
(631) 765-2075

Garden of Eve Organic Farm
Eve & Chris Kaplan Walbrecht
4558 Sound Avenue, Riverhead
www.gardenofevefarm.com
(631) 523-6608

The Golden Earthworm Organic Farm
Matt & Maggie Kurek & James Russo
652 Peconic Bay Boulevard, Jamesport
www.goldenearthworm.com
(631) 722-3302

Invincible Summer Farms
www.invinciblesummerfarms.com
Southold, NY

MarGene Farms
Organic Produce Certified by NOFA
Maryann and Gene Krupski
Three pickup sites: Southold, Cutchogue 10:00AM, and at Farm in Mattituck
 margene.farms5@gmail.com or on Facebook
(631) 298-7688

Natural Earth Farms
2806 River Road
Calverton, NY
www.naturalearthfarmsny.com

Sang Lee Farm
Fred and Karen Lee
25180 Country Road 48, Peconic
www.sangleefarm.com
(631) 734-7001

 

SHELTER ISLAND

Sylvester Manor Farm
Julia Trunzo
116 North Ferry Road (Rt 114), Shelter Island
www.sylvestermanor.wordpress.com
(631) 749-0626

SOUTH FORK

Amber Waves Farm
Catherine Baldwin & Amanda Merrow
375 Main Street, Amagansett
www.amberwavesfarm.org
(631) 213 200 8500

Balsam Farms
P.O. Box 2172
Amagansett
(631) 316-8784

Bhumi Farms
Frank Trentacoste
Amangansett
www.bhumifarm.com

The Bees Needs
Mary Woltz
Honey CSA
Sag Harbor
mgwoltz@optonline.net

The Green Thumb Organic Farm
Raymond Halsey Family
829 Montauk Highway, Watermill
www.greenthumborganicfarm.com
(631) 726 1900

Quail Hill Farm
Scott Chaskey
Deep Lane/Side Hill
Amagansett
(631) 267.8492

 

Meet New People with a “Snail Supper”

March 8, 2012 in Events, Latest News

2013potluckmeetingGood news! Slow Food East End leaders have decided to extend our summer “Snail Suppers”  and make them year-around.  At these communal dinners, members get together at private homes or other venues on the East End to socialize with other foodies. Admission is a $20 per person donation to the Chapter. Participants are asked to bring a dish or a beverage to share (in winter as local as you can make it; other times seasonal and local). The host provides the main dish. If you’re not a members, this is a great incentive to join!

Interested in Hosting a SF Snail Potluck Dinner (click here)?

If you are interested in hosting a Snail Supper, please fill out the form here, or contact Linda Slezak: Lndslzk1@gmail.com. It can be a small, intimate gathering or a larger event. The main goal is to celebrate food as a cornerstone of pleasure, culture and community and have a great inexpensive meal with old and new friends.

Click here to see photos of past Chapter gatherings.