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Hello Slow Food Friends,
Did you plant any seeds this spring? If so, this is the month when your dreams and labors begin to bloom. Enjoy the thrill. If you didn’t, no worries, happily, our local farmers have you covered and the results are abundant.
We believe gardens and kitchens are places where the slow food spirit lives. This is where we gather to share ideas, reflect on traditional techniques and map out plans.
We are lucky to live where it is easy to witness, enjoy and taste each season’s bounty. Our agricultural roots, our excellent growing grounds, maritime climate and local farm preservationists have inspired a new wave of growers to invest in farming. The harvests of our diverse growers have inspired foodies and chefs who tickle our taste buds and encourage us to try this at home. Read more about 8 Hands below, an excellent case in point.
As you plan your summer days, make time to consider the many ways you can support a farmer, grower, fisher, chef and a local food pantry. By collectively investing in our food network, we make it sustainable.
Maria McBride
Chair, Slow Food East End
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FUN-DRAISING ON THE FARM
Thank you 8 Hands for welcoming us
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FYR & SALT
Grill masters
It was a glorious twilight lit by sunset and the amazing wood-fired kitchen. Great to watch the chefs prepare the courses, answering questions as tastes were served. Perfect combo.
THE MENU
- Wood fired Peeko oysters, herb butter, Bedell chardonnay
- Wood fired blowfish, cilantro, jalapeno aioli
- White bean crostini, mushroom conserva, farm greens
- Wood fired asparagus, puff pastry, dill, ricotta
- Green salad, Wickham strawberries pickled rhubarb, goat cheese, seeds, vincotto
- Wood fired 8 Hands chicken wings, NY buttermilk ranch sauce
- Wood fired 8 Hands pork coppa steak, roasted potato, salsa verde
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THE OYSTERS were so good
“First we saute shallots or onion, deglaze with wine and whip in the softened butter, flakey sea salt, lemon, and any herbs that look nice we pick from the garden.
Then we shuck the oysters, return them to the half shell and top with a spoonful of the softened butter mix before roasting in our wood oven. When they come out we splash with our fave white wine to serve.”
Now you too can make them at home in your oven or on the grill.
Thank you Chefs Max Mohrmann
and Johnathan Sherman
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THE TOUR
Farmer Tom Geppel
8 Hands was established in 2010, a family of four bravely took on the challenge inspired by the movie Food Inc and appalled by the industrial farming practices featured in the film. They wanted a farm that raised animals ethically and farmed sustainably.
Strolling along the rolling pastures and to the livestock barns, our guests were informed about the challenges of farming and the day to day operation of their farm.
With about 1000 free range chickens, flocks of curious sheep, new lambs, and pastured raised pigs, a busy market with in-house food production of bread to soups and more, plus a cafe, there is plenty to enjoy and good work being done at this sweet farm.
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Slow the Forks Down
People, places and things to know about on the East End this month
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SEAFOOD CUISINE TRAIL MAPS
North Trail Map will be released this summer!
World Ocean Day was June 8, but on Long Island where marine waters define our lifestyle, our cuisine and our historic legacy, we celebrate all year long. Indigenous peoples farmed and fished these good waters for thousands of years and we encourage all to continue their stewardship by opting to shop and dine at sustainable suppliers throughout the year.
To help you do this our friends at Choose Local F.I.S.H. have mapped out a trail along the South Shore that includes the best fresh fish markets and notable seafood restaurants.
Featured destinations include several of our Snail of Approval award winners selected for their high standards in purveying sustainable, local fish for their menus.
Downloading the map makes it easy for you to shop like a Snail Award-winning chef, they know fresh and local and sustainable is best. Go Slow!
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WATER PROTECTORS
For over 10 thousand years the Shinnecock Nation has nurtured our bays inspiring a new generation of indigenous artists and kelp farmers.
All welcome to the premier of new collaborative exhibition at Ma’s House on June 22,
This amazing art space at the Shinnecock Nation has a shared art studio, gallery spaces, cultural workshops, historical education-based programming and residency program for Black, Indigenous, and People of Color (BIPOC) artists.
Ma, a force of nature, talent and compassion was born in 1919. Her home has been renovated by her grandson, Jeremy Dennis also a featured artist in this show, to honor Ma’s wishes to create a museum and provide a safe and free space for programming and for artists in residence.
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Join us to celebrate our next
Snail of Approval Awardee!
Sagaponack Distillery
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CHEERS FOR AN HISTORIC FARM
On the farm where six generations of Fosters have weathered the evolution of farming on the East End, the newest generation of the family has diversified their planting plan to include crops (corn, rye, barley, potatoes, wheat, cucumber and herbs) to supply their distillery portfolio, which includes rye, bourbon, vodkas, gin, a sublime rhubarb liqueur and aquavit.
Slow down with us at Sagaponack Farm Distillery on Friday, June 27th, at 369 Sagg Rd, Sagaponack. The distillery tasting room is open from 4-8 p.m. and we’ll be rocking to spirited bluegrass country music by local favorite Brad Penuel and his Friday Night Traditional
No need to register, enjoy free admission to celebrate with us. We’ll slow down the music around 6pm to present the well-deserved award to the Sagaponack Distillery team.
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**If you would like to nominate an East End farm, winery, distillery, brewery, restaurant,
or food business that is doing great work around good, clean, and fair food click here.
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| L to R: Nancy DePas Reinertsen, Ralph Reinertsen, Susan Wachter, Becky Chidester, ,David Morris and Maria McBride, |
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Slow Food East End was established in 2004 at The American Hotel in Sag Harbor by foodies and friends looking to support local farmers. Since then our mission has expanded but we are still an all-volunteer movement serving both the North and South forks.
If you believe in the work we do and would like to get involved – we’d love to hear from you. Send us an email at slowfoodeastend@gmail.com.
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Let’s nourish our connections and connect our food ways together.
#Slowtheforksdown – #FeedtheForks
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