Farm Fresh Produce
Matt Laspia, the farmer behind Bonac Farms, is now selling organic produce from a farm stand at the Springs General Store from 9 a.m. to 5 p.m. on Fridays through Sundays. Along with “gorgeous” vegetables, according to Kristi Hood of the general store, he also sells bunches of herb stems that can be used to flavor grilled fish and meats, and dried organic herbs. Coming soon could be jarred tomato sauce made from several varieties of tomatoes grown at Bonac Farms. This week, the general store will be offering a lentil soup flavored with Mr. Laspia’s mustard greens.
Round Swamp Farm on Three Mile Harbor Road in East Hampton instituted a new fall schedule on Monday. It is now open from 8 a.m. to 6 p.m. on Thursday through Saturday, and from 8 a.m. to 2 p.m. on Sunday.
New at Old Salivar’s
The Westlake Clam and Chowder House in Montauk is planning a move to the building on the other side of the harbor that housed Salivar’s. Construction at the new site is ongoing, and the space will accommodate considerably more diners than the current Clam and Chowder House, which will close its doors at the end of October. The new spot is expected to open next spring.
For East End Foodies
Brian Halweil and Stephen Munshin, the publishers of Edible East End magazine as well as Edible Manhattan and Edible Brooklyn, have begun publishing a new magazine, Edible Long Island. Of over 80 Edible magazines published nationwide, Edible East End, which was the third to begin publication after the brand was established in Southern California in 2002, has become one of the most successful. Edible Brooklyn was launched in 2006, followed by Edible Manhattan in 2008.
A membership drive is under way by Slow Food East End, the East End chapter of the international Slow Food organization. The group is among the top three chapters in the country as far as growth in membership, along with the New York City and Seattle groups.
Slow Food advocates healthy, locavore eating and the development of sustainable food and agricultural practices across the planet. The East End chapter’s goal during this month’s membership drive is to register 30 new or renewing members. Donations to Slow Food USA are 100 percent tax-deductible. Members can sign up at the group’s Web site, slowfoodusa.org. East Enders should designate “NY-East End” as their primary chapter.
For Food Institute
The Amagansett Food Institute will benefit from an event next Thursday called Dine Out for A.F.I. The organization, which presents programs highlighting the work of local farmers and food producers, will receive a portion of the evening’s proceeds from participating eateries. They include Almond and Fresh in Bridgehampton, and the Meeting House restaurant and La Fondita take-out shop in Amagansett. All will donate 20 percent of their earnings on Oct. 10 to the institute, which currently has 20 members. In addition to helping farmers and food producers make their businesses more sustainable, it coordinates the sale of surplus locally-grown produce to Long Island Cares, an island-wide food bank, and is raising money to develop a commercial kitchen food-business incubator on the South Fork. More information can be found at amagansettfoodinstitute.org.
Sunday, Family Night
Sunday is “family night” at Fresh in Bridgehampton. Beginning at 4 p.m., the restaurant will offer a family style dinner for $59 plus tax and gratuity, which will feed two to four adults, or two adults and two to three children. It includes a large house salad to start, a choice of one whole pan-roasted organic chicken with fresh rosemary and pan gravy, or a pound of Merlot-barbecue braised boneless beef short ribs with pinot noir sauce, along with three side dishes — honey-glazed organic local carrots, local organic sautéed string beans with garlic, shallots, and fennel, and roasted garlic whipped potatoes.
Autumn at Fresno
Fresno in East Hampton has a new autumn menu, with items available during dinner hours on Wednesday through Sunday, starting at 5:30 p.m. Highlights include crispy calamari with sriracha-lime aioli, chipotle barbecue grilled center-cut pork chops with grilled peaches and cheddar, bacon, and scallion cornbread, pan-seared Scottish salmon served with cous cous, fennel, zucchini, golden raisins, Medjool dates, and harissa beurre blanc, or roasted local tilefish with bok choy, baby carrots, shiitake mushrooms, and kaffir lime curry with crispy rice noodles.
Learning to Preserve
A class in making and canning pear-ginger butter, an alternative to traditional apple butter, will be presented by Deborah Lukasik next Thursday at 6:30 p.m. at the Rogers Mansion on Meeting House Lane in Southampton. A batch will be canned during the class, and there will be jars to take home as well as wine and cheese to savor. The cost of the class, which is limited to a dozen students, is $35 for museum members or $45 for nonmembers. Those who wish to register have been asked to call the Rogers Mansion.
At Dave’s Grill in Montauk, fall means that dinner is served on Friday through Sunday only.