Celebrating Labor

Celebrating Labor

 

As we celebrate the unofficial "End-Of-Summer" also known as Labor Day weekend we are taking a moment to reflect on all the hard work that went into this season.  New apprentices, returning staff and the pinch-hitters (you know who you are) all stepped up and stepped in to get us to the finish line. Thanks for contributing to a seventh successful season!

Back this weekend is our new Mayonnaise blended with homemade curry paste made by The Hamptons Aristocrat.   Also find our fan favorites like Basil Aoili and Cilantro-Lime Mayo.   Don't forget to try a Seasonal Quiche -- our latest features Organic Bell Peppers and Shishito peppers with Gruyere Cheese.   

 
 Don't miss out on the final market day of the season! Both the East Hampton Farmers Market on the South Fork and Chef Hayden's Farmers Market at the North Fork Table & Inn will end after today.  Visit us at either one today and enjoy the best of both forks all in one market. Also find Chris at Westhampton Beach Farmers Market tomorrow and meet us at the Southampton Farmers Market every Sunday.  Fresh White Broilers, Poulet-Rouge chickens and Cut-up chickens are available at all locations. 

 

Savor Summer

Savor Summer

As the end of August approaches, we are trying to make the most of each summer day and night. This means lots of beach walks, barbecues and meals out with friends. On our to-do list for this weekend is devouring this Sticky Grilled Chicken served with lots of sliced tomatoes and sweet corn.

Our new Mayonnaise is blended with homemade curry paste made by The Hamptons Aristocrat.  It's the perfect pick to spice up chicken salad or egg salad. Or slather Curry Mayo over a cut-up Browder chicken and toss it into the grill for a delicious summer dinner.  Don't forget to try our new Seasonal Quiche featuring big, beautiful Heirlooms grown by Invincible Summer Farms.   

In the Field

In the Field

Check out Newsday's feature on our Heritage line of woolen goods, and classic sweaters coming soon, all made from the Cotswold wool of our flock.  We're so excited for the 2016 Collection available this Fall. 

This weekend we bring back two favorite sweets:  Browder's Three Egg Poundcakes, made with our organic eggs, and Minty Moonpies, filled with Organic egg white meringue.  Find both at the markets and at the farmstand for a limited time.

Hometown Pride

Hometown Pride

This weekend, don't miss our new Old Bay Mayonnaise made with our Organic yolks, avocado oil and featuring the famous Maryland spice blend of Holly's home state.  In the Chesapeake Bay area, Old Bay is on every dining room table and this mayonnaise is a great accompaniment to seafood and chicken.  It would also make a killer plate of deviled eggs!

Shear Madness!

Shear Madness!

This week our favorite shearer from the Long Island Livestock Company returned to get our flock in shape for summer heat and help us harvest the wool for our Cotswold Collection of 2017.  Meanwhile, the yarn from last season's shearing has been dyed, spun and is going into production this month for our 2016 Collection of classic sweaters available this Fall. It's amazing how much time, and the number of hands, that goes into making one woolly item! 

You Know I Like My Chicken Fried

You Know I Like My Chicken Fried

This weekend, find fresh white broilers (Cornish Cross) and Red Broilers (Poulet-Rouge) available, as well as cuts of chicken.  The "Whites" are plump and juicy birds with more breast-meat while our "Reds" are richer, with more developed dark-meat flavor.  Also find our packages of Cut-up chickens.  It's a great weekend to fry up a batch of our favorite recipe from the Lee Brothers for Southern Fried Chicken.  Or spice it up with Blue Ribbon's Northern version.  Either way, indulge now before it gets too hot to even think about turning on the stove.  

Season Opener

Season Opener

   For a limited time, try our Petit-Pullet eggs while they are available.  These are smaller eggs, the first laid by our new hens,  and contain rich, dark yolks.  They are the perfect size to serve poached over local asparagus. 

We are happy to report that our first flocks of Cornish Cross (White Broilers) and Poulet-Rouge (Red Broilers) have been processed and are ready for holiday barbecues.  Also find our cut-up chickens available for easier grilling. 

April Fools

April Fools

 

This season, we've hired a crew of 6-year-olds as our new farm apprentices. They are already hard at work and raising the chickens. It is just taking some time for them to adjust to the demanding schedule of the farm.  

Just Kidding!  Actually, we welcome our new farm apprentices today, Sarah and Sean.  Most recently, Sarah worked at Pat's Pastured in Rhode Island and Sean was at Stone Barns Center in Pocantico, NY.  And Dennis is continuing on with us for his fourth season.