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DAN'S PAPERS, June 11, 2010 Page 70 www.danshamptons.com

Food / Dining/ Entertaining Simple Art of Cooking

Silvia Lehrer

The growing interest in local, sustainably grown foods is reflected by the growing list of vendors and attendance at farmers markets on the East End. There is an air of discovery as you waltz through the markets visiting and chatting with vendors offering the best of the East End, whether unusual or familiar vegetables, flowers, artisanal cheeses, pastas, jams, dips, honey, pickles and baked goods ready to take home for lunch or dinner. Some of the goodies you will encounter at the Sag Harbor farmers market are Dale & Bette’s organic produce offering bamboo shoots; yes I said bamboo shoots, which I took home and stir-fired with their tat soi greens in Asian vinaigrette with much success. Or stop by for Bees Needs honeys with 3 different seasonal varieties; Mecox Bay Dairy’s delicious range of artisanal cheeses; Open-Minded Organics fresh and dried shitake and oyster mushrooms as well as dried morel, chanterelle and more. Gerry Woodhouse, a certified organic grower from Peconic brings her Taste of the North Fork to the South Fork with her locally produced jams and jellies, dips, pestos and more. Gerry also represents North Fork Potato Chip Company’s kettle cooked potato chips made with their own local potatoes and Catapano Dairy Farm with their herd of goats creating award winning chevre, feta, and yogurt at the market. Move along to Quail Hill Organic Farms wide selection of produce then look for Regina’s of East Hampton with her berry fruit tarts and tomato tarts to come. Continue past the canopied stands to

Eating From the Farmer’s Market Sag Harbor, East Hampton and Montauk village. Follow the markets as you visit through spring, summer and fall to discover the variety of ingredients and products as the seasons unfold. MESCLUN SALAD WITH SESAME VINAIGRETTE AND MACADAMIA NUTS Greens currently abound at the farmers market. Yield: 4 servings 1/2 pound mesclun greens

select delectable baked goods, such as onion and spinach tarts, French style, at Martine’s; Blue Duck breads, muffins, scones and croissants; Simply Fresh Seafood offers the catch of the day from shellfish to monkfish – be sure to bring a cooler for the just caught fish! Continue on to A.Sisters Food Co. with Mansell & Lyman’s traditional fettucine made in a variety of flavors including spinach, mushroom, lemon pepper and tomato basil and their variety of lemonades in recycled wine bottles. Speaking of wine, stop by for a taste of Roman Roth’s Grapes of Roth’s refreshingly crisp Riesling and fully ripe Merlot. “These are the grapes, said Roman that put the wine of New York on the map.” The markets on the East End include Westhampton Beach and continue through Southampton village, Hayground in Bridgehampton,

Sesame Vinaigrette 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon mirin (syrupy rice wine) 1 teaspoon sesame oil Kosher salt and freshly ground pepper to taste 1/3 cup coarsely chopped macadamia nuts plus extra for garnish Wash and spin-dry salad greens then roll and wrap in a length of paper towel to absorb excess moisture. If mesclun is refrigerated, bring to room temperature and place in a large bowl. In a small mixing bowl stir vinaigrette ingredients and salt and pepper to taste. (continued on page 78)

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Dan's Papers June 11, 2010  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

Dan's Papers June 11, 2010  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

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