Archive for August, 2008

A day in the Hamptons

Acting on a recommendation from a very trusted source, the Long Island Foodies woke up kinda early on Saturday morning and started heading out east to the other fork; the South Fork.

The purpose of our trip was an apple pie.  Now I know it’s a little odd to be eating apple pie in August on Long Island (they won’t be in season for another month at least), but this recommendation was super bold, so we had to act on it immediately.  “I could eat one of these apple pies everyday,” he said.

Olish Farms Country Market was busy when we got there.  Cars were pulling up as soon as others left.  The produce looked really great, albeit over priced but I didn’t expect any differently.  We weren’t here for great prices on local produce (we’d be at the Westbrook Farmers Market if that were the case), we were here for fresh baked apple pie.  The kind with a whole lotta butter in the crust, chock full of apple slices and a great cinnamon, syrupy sauce throughout.  Another positive was that the person who baked the pie knew what they were doing; they rested the apples after cutting them.  This way the apples shrink down in size before the crust is put on (ever had apply pie where there’s this huge void between the crust and the apples, this is why).

I can honestly say that this is probably the best apple pie I’ve ever had.  There is no doubt that given the opportunity, I could eat one every single day and never get tired of it.  In fact, it seems we’re heading out to Center Moriches this Saturday as well, and I definitely think that a pie from Olish’s is on the menu.

After leaving Eastport, we headed on down the road to Westhampton Beach to their weekly Farmers Market.  I’ll admit I was a little jealous when I saw that they had practically 30 vendors including fish and cheese.  But, what do you expect, it is the Hamtons (whatever that means).

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We picked up some organic mushroom barley soup, some seven grain bread and some really great yellow tomato salsa.  Sun was shining, beautiful day.

We were a little hungry and hadn’t had any real breakfast yet, so we stopped in a little luncheonette on our way out of town.

Olish Farms Country Market
Eastport Manor Rd
Eastport, NY 11941
(631) 325-0539

Eckart’s Luncheonette
162 Mill Road
Westhampton Beach, NY 11978
(631) 288-9491

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What a weekend

This weekend was chock full of activities, some on Long Island, others in the near vicinity.  I never realized CT was so close, but I guess it’s just across the Sound, and the family trip to the Milford Oyster Festival was a real treat.  We got to enjoy a really great Stamford landmark, the Lakeside Diner as well as got to try some really amazing local soda, Foxon Park.

For now, here’s some photos of our weekend, along with a shot of this year’s Elwoodstock in Elwood Park, Huntington.

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Blueberry cobbler

I had picked up two pints of blueberries at the Huntington Farmers Market last Sunday, in a failed effort to make some blueberry freezer jam.  Something frugal and domestic about fresh local jam made on a rainy day was appealing to me, and this is the year that we’ve resolved to not only making jam, but can tomatoes and pickle cucumbers.  So I figured I would start with the jam as tomato season is still another week or two away and I’m just not ready yet for pickling.

Funny how things don’t always work out as planned.  The weekend got busy and then so did the first few days of the week, and next thing you know, it’s Thursday, which was also the first night of the week that Stefani and I would get to eat dinner together.  So the blueberries sat in the fridge, hidden away from prying berry fingers.  But I wanted to do something with some of them and last night was the best night to play around since we were both home and had the time.  What was needed was a simple, fast and easy blueberry recipe (preferably for dessert) that was satisfying and didn’t mess up a lot of dishes.

Blueberry Cobbler

1 cup King Arthur Organic Flour
1 cup organic sugar
1 stick unsalted butter, melted
1 farm fresh egg
1 pint blueberries

Preheat oven to 350 degrees.  Butter up a small baking dish that can hold a quart of blueberries yet still has a little room on top for the crust.

Wash, clean and destem the blueberries.  Dry them and put them in the baking dish.

Combine the flour, sugar, butter and egg into a dough.  Form small patties (about 1/4 inch to 1/2 inch thick) out of the dough and put on top of the blueberries.  By overlapping the patties we create sections of crust that brown well, while leaving open portions of the blueberry to steam and ooze up.

Pop it into the oven until the crust is golden brown and the blueberries have started to ooze up through the cracks.

The genesis of this recipe came from The Kitchn and specifically their article on Easy, Foolproof Cobbler (for Any Fruit).  As you can see, this cobbler didn’t stand a chance.

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