What’s in Season? August on Long Island.
With August quickly coming to an end, summer flavors are still plentiful at farm-stands and farmer’s markets on the East End of Long Island. Harvests this week offer a wide selection of fruit and vegetables that will be in season for the next few weeks.
Bayview Farm and Market in Aquebogue on the North Fork, had huge quantities of tomatoes. Plum and Beefsteak were available in bulk for canning, they also had plenty of heirlooms, and cherries. Giant Summer Squash, Zucchini, and Cucumbers were piled up in buckets, as well as Eggplant, Red and Yellow Onions, Beets, Carrots, and Green Beans. Inside they had local Peaches, Blackberries, and Raspberries, along with their selection of freshly baked breads and pies.
In Bridgehampton, the Hayground School holds a farmer’s market every Friday from 3-6:30pm. Though this is a fairly small market, the vendors offer a really great selection, and have plenty of variety. Eli Zabar (of Manhattan and Amagansett) sells their artisanal breads, Dayboat Fish and Seafood of Shinnecock has very reasonably priced straight-off-the-boat seafood, Wolffer Estate has their renowned selection of local wines, Mecox Bay Dairy had artisanal cow’s milk cheeses, several vendors had sweets, jams, and spreads, and the Hayground School Garden, Balsam Farms of East Hampton, and Open-Minded Organics of Bridgehampton sold produce.
If you haven’t tried Open-Minded Organics Mushrooms, you really must make it a priority over these next couple of weeks. David Falkowski is extremely friendly, informative, and visibly passionate about his food. My friend John introduced me to Falkowski’s mushrooms earlier in the summer, and they are nothing short of outrageous. Earthy, mild, with a wonderful meaty texture, they really could be a dish all by themselves. Open-Minded Organics Participates in farmers’ markets in Sag Harbor (Saturdays), Bridgehampton (Fridays), East Hampton (Fridays), Southampton (Sundays) and Montauk (Thursdays).
Here is what I came home with last Friday:
Shiitake Mushroom, Black Cherry Tomatoes, Variety of Hot Peppers,
and Masala Tomato Spread, Open-Minded Organics
Striped Bass, Day-Boat
Yellow Onion, Garlic, Kale, Balsam
Rose Table Wine 2009, Wolffer
and here’s what I made…
Brushed Eli’s Baguette with Olive Oil and crushed garlic. Placed on grill about 10 minutes. Spread a thin layer of Catapano’s chevre. Topped with chopped heirloom tomatoes (Sylvester Manor farms) and some cherry tomatoes, and some fresh basil from the garden. Sprinkled with kosher salt.
In a pan over medium heat I simmered the fresh garlic and onions in a bit of butter. I added black and golden cherry tomatoes, as well as some chopped heirloom’s, and cooked until the tomatoes began to burst. I prepared the fish with kosher salt, crushed black pepper, and olive oil, and placed on the grill until cooked through. When fish was almost done I added shiitakes to the tomatoes, as well as some parsley from the garden. After a few minutes I deglazed the pan with a splash of dry white wine. I served the fish over some of the steamed local kale and some wild rice.