Because this is just the appetizer ! come stop by a market and find out what good food tastes like.
In season now: Certified Organic :Yellow Oyster, Blue Oyster and Shiitake Mushrooms. Naturally grown: Heirloom and cherry tomatoes, eggplant, cucumbers, salad greens, fingerling potatoes, eggplant, peppers, onions, garlic, leeks, kale, swiss chard, shallots, squash, beets and more!
Check out the dates, come by and say hello !!! And don’t forget our stand is now open 7 days at 720 Butter La. in Bridgehampton.
Montauk Farmers’ Market
Village Green, Center of Town
June 11th thru October 3rd, 2015 plus October 10th and 11th 2015
Thursdays 9:00 am – 2:00 pm
East Hampton Farmers’ Market
136 North Main Street
Nick and Toni’s parking lot
May 22nd thru August 28th, 2015 (possible additional September dates)
Fridays 9:00 am -1:00 pm
Hayground School Farmers’ Market
151 Mitchell Lane
May 22rd thru September 4th, 2015
Fridays 3:00 pm – 6:30 pm
St. Mary’s Church Farmers’ Market
165 Ponquogue Avenue
Hampton Bays, NY
Saturdays 9:00 am – 1:00 pm, 2015
May 23rd thru August 29th
Sag Harbor Farmers’ Market
Bay and Burke Streets
In front of the Breakwater Yacht Club
Saturdays 9:00 am -1:00 pm
May 16th thru October 31st, 2015
Westhampton Beach Farmers’ Market
85 Mill Rd.
Westhampton Beach (MAP)
Saturdays 9:00 am -1:00 pm
May 2nd thru November 21st, 2015
Southampton Farmers’ Market
25 Jobs Lane
West side grounds of old Parrish Art Museum (Southampton Center at 25 Jobs Lane)
Sundays 9:00 am -2:00 pm
May 24th thru October 11th, 2015
As promised here they are! Introducing our premier line of Medicinal Mushroom tinctures and extracts. Like any other of my undertakings, quality control and attention to detail begin with the first steps. This process begins with either choice Wild Mushrooms or ones that have been grown Certified Organically.
These are what we call double extracts, there is an alcohol extraction process and a water extraction process, which when combined creates a very complete and comprehensive concentrate (and yes its gluten free). The mushrooms i have chosen have all been shown to have medicinal properties that I will explain in later posts. Generally speaking mushroom tinctures are taken as a dietary supplement.
These will be available shortly in our online store and during all of the Farmers’ Markets I attend in season, so make sure to check those pages for more info and updates. If you do not want to wait till then or would like to know more about my mushroom tinctures feel free to contact me. Phone orders are currently being accepted.
I am now accepting applications for the 2015 season. Benefits to working on my farm include: Hourly pay in the form of a weekly paycheck, no games, farm food share, farmers market produce barter, access to our local CRAFT program (http://www.amagansettfoodinstitute.org/programs/craft), good people and good company. Duties could include but not limited to (depending on your skills and or desires): Planting, weeding, harvesting, spawning mushrooms, greenhouse work, loading/ prepping vehicles for markets, working farmers markets, farm stand, kitchen work and general farm maintenance. This can be a physically demanding job with long days at times, but for those who have a passion and true love for food, agriculture and work with heart, this can be a very rewarding experience.
Want to know more?
www.openmindedorganics.com or e-mail me at: firstname.lastname@example.org
After all these years, beginning this Spring I am proud to say I will begin offering Medicinal Mushroom Tinctures and extracts. To include: Maitake, Reshi and Chaga. These will complement my extensive line of fresh, dried, organic and or wild offerings. Stay Tuned!
The last plantings of 2014!! Putting the final garlic and shallot bulbs in the ground and then tucking them in for the winter with a nice blanket of straw mulch. A few thousand lbs of compost was added to this patch and worked into the soil a couple weeks before in preparation. Timed applications of seaweed emulsion, fish emulsion, choice biologicals and other goodies will ensure a healthy bounty of palm sized garlicky goodies once again next summer.
As the harvest season comes to a gentle close, and the fields are finally laid to rest… the planting continues. Today on this rainy day i am pulling out my seed garlic and separating the cloves in preparation for planting. If the ground dries up I will be planting and mulching in my garlic on Monday. And no … your eyes are not deceiving you.. these heads of garlic are palm size or larger… many cloves are bigger than my thumb!!
Due to my selection process over the past few years they get prettier and prettier and hotter and hotter!!! (Scotch Bonnets originally collected on my honeymoon in Jamaica)
By they way… this Merlot has the spiciest finish I have ever tasted!
A friendly reminder, my fresh Blue Oyster, Yellow Oyster and Shiitake Mushrooms are certified Organic!
Oh… and Hot Peppers are in full swing… come get some serious heat while they last. My varieties include: Scotch Bonnet, Chocolate Habanero, Golden Habanero, Caribbean Red, and “Angry Old Man” which is a select SUPER HOT Moruga … which has been described to me as “It feels like a Mule with burning hoofs is kicking me in the back of my throat!”