Hamptons Farmers Markets and Farm Stands 2018 –The following is a list of Farm stands located throughout the Hamptons on the Southfork of Long Island.
Hamptons Farmers Markets and Farm Stands In Eastern Long Island both North and SouthFork
East Hampton Farmers Market
136 North Main Street
Nick and Toni’s parking lot
Fridays 9:00 AM-1:00 PM
May-September Springs Farmers Market Ashwagh Hall
780 Springs Fire Place Road
Saturdays 9:00AM-1:00PM May – SeptemberFlanders Farm Fresh Food Market (No word on dates for 2018)
David Crohan Community Center
655 Flanders Rd
Saturdays 10:00 AM– 2:00PM
Greenport Farmers Market:parking lot at the corner of Second and South streets, Saturdays, 10 a.m. to 2 p.m., June to Sept.,Hampton Bays Farmers Market
St. Mary’s Church
*Hayground School Farmers Market (will not be returning this year 2018)Montauk Farmers Market
Village Green, Center of Town
Thursdays 9:00 AM-2:00 PM
Riverhead Farmers Market
117 East Main Street, Saturdays, 9am–1pm , May-October , Across the street from Suffolk Theater
Sag Harbor Farmers Market
Bay and Burke Streets
In Front of Breakwater Yacht Club
Saturdays 9:00 AM-1:00 PM
Shelter Island Farmers Market
Shelter Island Historical Society – Havens House
16 South Ferry Rd.
Saturdays 9:00 AM-12:30 PM
Southampton Farmers Market
25 Jobs Lane
West side of Southampton Cultural Center
Sundays 9:00 AM-2:00 PM
Westhampton Beach Farmers Market Village Green *new Location 85 Mill Road
Saturdays 9:00 AM-1:00 PM
May – OctoberFARM STANDS
Hamptons Farmers Markets and Farm Stands 2018
NORTHFORKHarbes Family Farm & Vineyard,715 Sound Ave, Mattituck, NY 11952 Opens in MayBriermere Farms –4414 Sound Ave, Riverhead, NY 11901 http://www.briermere.comSang Lee Farms, 25180 County Road 48, Peconic, NY 11958 WESTHAMPTON Fruit King Farm stand, 166 Montauk Highway, Westhampton, NY QUOGUE Hampton Fruit & Vegetable, 436 Montauk Hwy, East Quogue, NY 11942HAMPTON BAYSNurel’s Farmers Market and farm standOpen daily year-round, 8am – dusk 226 East Montauk Highway, Hampton Bays, NY 11946, USA SOUTHAMPTON Hank’s Farm Stand County Road 39 Southampton U-pick strawberries (June), raspberries and blackberries (July/August); fresh produce June to mid-September WATERMILL Babinski Farm Stand,160 Newlight Ln, Watermill, New York Daily:10 a.m.-8 p.m. (Open June-October.) Green Thumb Organic Farm829 Montauk Highway, Water Mill Halsey’s Farm and Nursery513 Deerfield Road Water Mill Vegetables and cut flowers grown on-site, fruits, baked goods, juices http://halseyfarm.com/farmstandThe Milk Pail Farm stand 1346 Montauk Highway Water Mill Mon, Wed-Sat 930a-530pm, Sun 10am-530pm, closed Tuesday http://www.milk-pail.comSeven Ponds Orchard Farmstand 9am-6pm Daily 65 Seven Ponds Rd. Water Mill BRIDGEHAMPTON
(Sag Harbor, NY) Secrets to keeping your fruits and Veggies fresh longer: Greetings Hamptons Mouthpiece Readers...Lets talk Food….Average American family waste $1000-$2000 worth of food every year and mostly produce. It makes me so sad because there are so many starving people right here in this country. Here are some tips on how can you save yourself some money. The 2 biggest enemies in the refrigerator are moisture and air. The temperature in your refrigerator should be 40 degrees and your freezer should be 0 degrees.
Have you ever bought fresh fruit and vegetables and they go bad on you before you have an opportunity to use them? Makes you crazy right? I recently watched a Rachael Ray show and she shared some tips to help us keep our produce longer and save money…
Label and list things in your freezer
Store liquids in freezer bags and lay flat…label & date
Keep freezer well stocked…an empty freezer works too hard when it is not as cold as it should be…keep it crowded
Keep fruits in one side of the refrigerator and vegetables on another side…all fruits and veggies should be refrigerated
Treat your fresh herbs like flowers…put them in water..even your asparagus
When you bring your lettuce or greens home…wash them and air dry them, then bag them, include a paper towel and refrigerate. If you are like me, and after grocery shopping the last thing on your mind is to wash your greens. Put them in the refrigerator in the bag you brought them home in, then wash before you are ready to eat.
Tip: Lettuce is the #1 cause of food born illness…make sure you wash them twice….
Fruits….if you have one bad berry in the container, remove it immediately because one bad berry can spoil the entire bunch. Take them out of the container you brought them home in. Put the berries in a bowl, lightly wrap, allowing for a bit of air and refrigerate. Don’t wash until you are ready to eat. Berries are perishable and you don’t want them to be wet.
Tip: To prevent guacamole and avocado from turning brown spray with vegetable spray and cover…
Foods that do not go in the refrigerator
onions…keep them in a basket with plenty of air (make sure you keep them separate from your potatoes)
Bananas (tip….bananas are great frozen to add to smoothies)
avocado’s (tip: you can put avocado in the refrigerator to prolong the ripeness)
Potatoes and Yams (store in a dark cool place)
Tip…if you want to speed up the avocado that is not ripe…put it in a brown paper bag…and if you really want to speed up the process add a banana to the bag…bananas give off a gas called Ethylene. . Ethylene is A colorless flammable gas, C2H4, derived from natural gas and petroleum and used as a source of many organic compounds, in welding and cutting metals, to coloring citrus fruits and as an anesthetic. Bananas really should be stored in a basket by themselves.
Secrets to keeping your Fruits and Veggies fresh longer will save you money during the year. Please share any secrets you may have.
Sag Harbor: The race starts on Water Street and finishes adjacent to the water and a beautiful harbor. The course is flat with only a few small gentle hills.
Content provided by Katy’s Courage organization:
The race was originally organized by the East End Road and Trail Runners Club, RRCA to benefit Katy’s Courage 501(c)3 with net proceeds of this year’s race going toward local scholarships and in support of the newly formed partnership: Katy’s Kids @ CMEE Center for Grieving Children and Their Families with the goal of continuing the program started in the summer of 2015 to offer play and expressive peer support opportunities for East End children and adolescents in collaboration with the Children’s Museum of the East End. The focus of the peer group support will be grief or loss and will utilize modalities such as art, music, poetry, dance/movement and drama in a friendly, familiar and supportive environment.
Hamptons Wellness: The Benefits of Ginger: Ginger is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence,stomach upset, colic, morning sickness and motion sickness.
Some people find ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.
In some parts of the world, ginger juice is applied to the skin to treat burns
GINGER: Nausea, upset stomach…When I was pregnant with both of my daughters I have really bad morning sickness and I was nauseous all the time, literally until they were born. This is why they are 6 1/2 years apart and why I only have 2.
Some say drink Ginerale & Saltine Crackers but the sugar from the gingerale made me feel sicker…Ginger Tea is the Best..Treat yourself to a cup of piping hot ginger tea, a healthy drink that’s great for digestion. Why go out and buy old tea bags when you can easily make your own homemade ginger tea at home using fresh ginger? Here’s how to make the tastiest ginger tea you’ve ever had!
Home-made Ginger Tea
Recipe Type: Tea
Author: Vanessa Leggard
Home-made ginger Tea…piping hot ginger tea, a healthy drink that’s great for digestion
4-6 thin slices raw ginger
1 1/2 – 2 cups water
juice from 1/2 lime, or to taste
1-2 tbsp honey or agave nectar, or to taste
Peel the ginger and slice thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
9 Terrific Benefits of Ginger
Eat fresh ginger just before lunch to stoke a dull appetite and fire up the digestive juices.
Ginger improves the absorption and assimilation of essential nutrients in the body.
Ginger clears the ‘microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.
Feeling airsick or nauseous? Chew on ginger, preferably tossed in a little honey.
Ginger helps reduce flatulence!
Ginger helps with Tummy moaning and groaning under cramps?
Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.
Chewing ginger post-operation can help overcome nausea.
Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater
(Hamptons) How about making your own General Tsao’s Chicken …I thought I would share this recipe with all of you because it is so delicious. Perfect with any type of Rice, you really will never want to order General Tsao’s chicken from a Chinese Restaurant again. I do not use peanut oil in my recipe or red chillies, I substitute the Jalapeño peppers instead, they are not as hot as the red chili peppers.
General Tsao’s Chicken II
Recipe Type: Entree
A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don’t be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don’t forget to deep-fry twice! Serve with steamed broccoli and white rice.
4 cups vegetable oil for frying
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.