Harvest Times - September 24, 2020

HARVEST Times

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INSIDE Art Galleries .......................... A21 Farmers Markets ...................A12 Fall Crossword Puzzle......... A10 Farm Fun ............................... A25 Harvest Recipes ...................A11 Museums .............................. A26 North Shore Wineries ..........A9

SPECIAL FEATURES:

Photo by Mimi Hodges

Naturalist John Turner shows us how we can all do our part in helping local wildlife ■ A27

W

See page A25 for North Shore farms offering pumpkin picking this season.

ON THE COVER: Read our cover story by Melissa Arnold on Rottkamp’s Fox Hollow Farm’s sunflower maze ■ A23

hile all the seasons have their fans, some of us are particularly fond of fall.

The humidity of the summer lifts, the temperatures drop to the 70s and 60s — universally comfortable for all humans — the rain tends to abate, leaving gorgeous blue sky, and in all that sunlight, BY LEAH S. DUNAIEF the colors of trees, lawns, harbors, mums and pumpkins become intense.

While we are living through unprecedented times with COVID-19,

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A5

there still remain many of the pleasures of summer to be enjoyed. We can BBQ, comfortably walk the beaches, watch the sailboats with their sails standing proud in the breeze and play any number of games outdoors with family until the real chill sets in. We can also sleep comfortably at night with the windows open and the utility bill at least temporarily on hold.

So read through our pages, pick out some enticing activities and go for them.

These include farmers markets, pumpkin and apple picking, wineries, museums and art galleries. Or perhaps stroll through a sunflower maze (don’t forget your camera!) and then try out a dessert recipe perfect for season.

We here at Times Beacon Record News Media work hard through the summer to present you with these choices for the fall. Enjoy!

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Homeowners • Automobile Jewelry, Art & Collections Watercraft • Business Flood • Umbrella • Churches Faith-Based Businesses

Gallery North presents Out of the Pandemic

A

nd then there was light!

Gallery North, 90 North Country Road, Setauket hosts the launching of a free, safe, nightly outdoor art viewing experience titled Out of the Pandemic on the evenings of Saturday, Sept. 26 and Sunday, Sept. 27 from 7:30 to 9 p.m.

Organized in collaboration with contemporary artist, Carlos Morales, and the Latino Arts Council of Long Island, this series will feature art and testimonials dealing with the Latino experience during the pandemic.

Immerse yourself in imagery as you stroll the grounds on Gallery North’s campus and view the slides and video projected onto the gallery’s buildings.

Out of the Pandemic will then travel to other venues across Long Island as part of the Latino Arts Council’s

mission to foster opportunities in which Latino people are represented in public displays as a means to solidify a sense of belonging and identity and to make a contribution to the betterment of our community.

In conjunction with the video installation, Gallery North presents the work of artists Larry Horowitz, Kate

Winn, Nancy Bueti-Randall, and many other regional artists in the group exhibition titled Escape through Oct. 4.

Escape will juxtapose the contained and the unbounded rigid, geometric, and structured forms set against expansive, verdant, and emergent landscapes.

Featuring large scale oil and

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acrylic paintings, as well as prints, pastels, and other works on paper, the exhibition will synthesize our relationship to the isolated containment felt by many in the time of COVID-19 with a welcome return to nature, color, and limitless landscapes.

A virtual reception for Escape will be held via Zoom on Thursday, Sept. 24 from 6 to 8 p.m. The exhibition will be free and open to the public and on view during Gallery North’s new hours of Wednesdays and Thursdays from 11 a.m. to 3 p.m., Fridays from 3 to 7 p.m. and Sunday from 3 to 5 p.m.

Visitors are required to wear face masks and respect social distancing guideline at both exhibits. For more information, call 631-751-2767 or visit www.gallerynorth.org.

See more local art exhibits on page A21.

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A7

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PAGE A8 | HARVEST TIMES | SEPTEMBER 24, 2020

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Jamesport Vineyards

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1216 Main Road, Jamesport 631-722-5256

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36225 Route 25, Cutchogue 631-734-7537

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1927 Scuttle Hole Road, Bridgehampton 631-537-7224

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1450 S. Harbor Road, Southold 631-765-6099 29 Norwood Road, Northport 844-335-8466

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SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A9

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CROSSWORD PUZZLE THEME:

Fall Fun

CLUES ACROSS 1. Domenikos Theotokopoulos, a.k.a.

El _____ 6. Org. striving to attain “the highest possible level of health” for all 9. Faculty member, for short 13. Rekindled 14. Western omelet ingredient 15. Trailblazer Daniel 16. Not a minor 17. Spud bud 18. Nonsense 19. *Colorful autumn attraction 21. *Popular fall decor item, pl.

23. Leave speechless 24. Thailand money 25. Belfry dweller 28. Dwarf buffalo 30. Eccentric one 35. 2nd word in fairytale?

37. Overnight lodgings 39. Marilyn Monroe’s given name 40. Between a trot and a gallop 41. *Pressed beverage 43. ____ Blanc 44. Type of saltwater fish 46. Like a broken horse 47. Larger-than-life 48. Sound setup 50. “CliffsNotes,” e.g.

52. Fifth note 53. Genuflecting joint 55. “____ he drove out of sight...”

57. *Back to what?

60. *____ weather 64. Cell dweller 65. Tokyo, pre-1868 67. Out of the way 68. Be needy 69. Sticky stuff 70. Conical dwelling 71. Heidi’s shoe 72. Asian capital 73. Move furtively

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CLUES DOWN 1. Famous Steffi 2. Do over 3. Twelfth month of Jewish year 4. Locomotive hair 5. Canadian capital 6. Cry of glee 7. *Wagon “cushion” 8. Last letter, to Homer 9. Standard’s partner 10. Crucifix 11. Change for a five 12. Funny Poehler’s funny friend 15. Himalayan kingdom 20. Relating to genes 22. Unit of electrical resistance 24. Boo-boo wrap 25. *Next spring’s flowers 26. To the left, on a boat 27. Safari hat 29. Fonzie: “Sit ____ ____!”

31. Top of the Capitol 32. *Fall bounty 33. Prenatal test, for short 34. *Pumpkin garden 36. Not far 38. Big rig 42. Stitch again 45. Vietnam river 49. Lennon’s widow 51. *Celebrant’s bagful 54. Lament for the dead 56. Artist’s tripod 57. Exchange for money 58. Greek muse of history 59. Before Kong 60. Any time now 61. #70 Across, alt. sp.

62. Biblical paradise 63. Stink to high heaven 64. Broadband access overseer 66. Unidentified John

Times Beacon Record News Media Wishes You A Happy Autumn Season!! *See answers to crossword puzzle on page A20

Happy Fall from TBR News Media

PAGE A10 | HARVEST TIMES | SEPTEMBER 24, 2020

ON THE MENU:

Whip up some classic fall treats > See recipe on page A18 SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A11

FARMERS MARKETS

Support your local farmers market this fall. Try new foods and enjoy the wonderful, fresh produce offered.

Watch as your children learn more about the food they eat and where it comes from. And reconnect with your local farmers, vendors, neighbors and community like BeeWitched Bee at the Northport Farmer’s Market. Photo by Lina Weingarten

Centereach

Saturdays from 10 a.m. to 3 p.m. through Oct. 10 at Bethel Hobbs Community Farm, 178 Oxhead Road, Centereach. Organically-grown fruits and vegetables, fresh horseradish, farm fresh eggs, jams, honey and vendors with home-made items. 631-774-1556, www. hobbsfarm.info

Farmingville

Thursdays through October from noon to 5 p.m. in the south parking lot of Brookhaven Town Hall, 1 Independence Hill, Farmingville. Locally grown fresh fruit and vegetables, wine, flowers, baked goods, homemade bath and body products and more will be available for purchase.

631-451-8696, www.brookhavenny.gov

Huntington

Saturdays through November at 228 Main St., Huntington from 7:30 a.m. to 12:30 a.m. Seasonal and organic, Long Island-grown produce and locally made and artisanal foods including

pickles, baked goods, spices, nuts, kombucha, honey and more. www. longislandfarmersmarkets.com.

Lake Grove

Thursdays from 3 to 7 p.m. in the Smith Haven Mall southwest parking lot through Nov. 19. Hosted by HeartBeet Farms, the market will feature new vendors each week. 516-343-6247, www. smithhavenmallfarmersmarket.com.

Northport

Saturdays through Nov. 21 at Cow Harbor Park at the corner of Main Street and Woodbine Avenue, Northport from 8 a.m. to 12:30 p.m. Locally grown fruits and vegetables, artisan cheese, pickles, jams, granola, smoked meats, fish, baked goods, coffee, plants and much more.

Held rain or shine. 631-754-3905, www. northportfarmersmarket.org

Port Jefferson

Sundays through Nov. 15 at Harborfront Park, 101-A East Broadway, Port Jefferson from 9 a.m. to 2 p.m.

Purchase local produce, honey, bread and baked goods, soaps, coffee, tea, olive oil, pickles, international specialties and more. Rain location: Port Jefferson Village Center. 631-473-4724, www. portjeff.com

Rocky Point

Sundays from 8 a.m. to 1 p.m. through Nov. 22 at Old Depot Park at 115 Prince Road, corner of Broadway in Rocky Point. Locally grown produce, fresh fish, candles, handcrafted jewelry, soap, ceramics, hand carved wood items, artisan beer, organic wine, baked goods and more. www. rockypointfarmersmarket.org

Setauket

Fridays through Oct. 2 on the grounds of the Three Village Historical Society, 93 North Country Road, Setauket from 3 to 7 p.m. Seasonal fruits and vegetables, local honey, soaps, artisan cheese, baked goods, pickles, fudge, ravioli and much more. 631-901-7151

PAGE A12 | HARVEST TIMES | SEPTEMBER 24, 2020

C

ertain foods are synonymous with particular holidays or times of year. For example, few people can imagine celebrating Valentine’s Day without ample supplies of chocolate on hand. And what summer barbecue is complete without grilled hot dogs and hamburgers? While these foods and others are must-haves during certain times of the year, that doesn’t mean they cannot be enjoyed whenever a craving arises.

Apples, and particularly apple pie, are a staple of many holiday season celebrations.

But apple pie is just as delicious in March, April, May, etc., as it is during the weeks between Thanksgiving and Christmas. That’s especially true when the apples are fresh.

Whether yours is a seasonal or non-seasonal craving for apple pie, be sure to satisfy it with this recipe for “French Apple Pie” from Mollie Cox Bryan’s Mrs. Rowe’s Little Book of Southern Pies (Ten Speed Press).

It’s always the right time of year for apple pie!

French Apple Pie Old-Fashioned Caramel Apples

YIELD: Makes one 9-inch pie INGREDIENTS: • 1 recipe Plain Pie Pastry (see below) Raisin Filling • 2⁄3 cup raisins • 6 tablespoons water • 1⁄2 teaspoon lemon juice • 1⁄4 cup light corn syrup • 11⁄2 teaspoons all-purpose flour • 11⁄2 teaspoons sugar • 6 to 8 apples (preferably a tart variety) • 1⁄4 cup brown sugar • 1⁄2 cup sugar • 1⁄4 teaspoon ground cinnamon • 1⁄2 teaspoon ground nutmeg • 11⁄2 teaspoons cornstarch Icing • 1 cup confectioners’ sugar • 2 tablespoons water • 1 tablespoon butter, softened DIRECTIONS:

To make the raisin filling, combine the raisins, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.

Plain Pie Pastry YIELD: Makes two 9-inch pie INGREDIENTS: • 2 cups all-purpose flour • 1 teaspoon salt • 2⁄3 cup vegetable shortening • 5 to 7 tablespoons cold milk DIRECTIONS:

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a

Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

Preheat the oven to 400 F. Line a 9-inch pie plate with 1 rolled-out crust.

Peel the apples, cut them into thin wedges, and put them in a large bowl.

Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.

Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.

Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool.

To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving. fork and push to the side of the bowl.

Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened.

Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1⁄8 inch. Use a light touch and handle the dough as little as possible.

This recipe is courtesy of 300 Best Homemade Candy Recipes by Jane Sharrock.

YIELD: Makes 12 servings INGREDIENTS: • 12 medium apples • 2 cups granulates sugar • 1 cup packed light brown sugar • 2⁄3 cup light corn syrup • 1⁄2 cup butter or margarine • 1 cup half-and-half (10%) cream or evaporated milk • 1 teaspoon salt • 2 teaspoons vanilla extract • 2 cups chopped pecans, 11⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional) DIRECTIONS:

Wash and dry the apples. Remove the stems. Insert a popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. Cover a large countertop area or a large baking sheet with waxed paper. In a large heavy kettle over medium-low heat, bring the granulated and brown sugars, corn syrup, butter, half-andhalf and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil.

Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla.

Remove from the heat. Cool until the mixture thickens slightly. Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place.

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A13

Donuts to delight holiday guests!

H

oliday hosts often know which foods to prepare for holiday dinners with their families. But what about breakfast? Hosts who want to treat their overnight guests to some decadent delights can try their hand at the following recipe for “Cider-Apple Donuts” courtesy of Linda Collister’s Quick Breads (Ryland, Peters & Small).

Cider-Apple Donuts YIELD: Makes 12 donuts INGREDIENTS: • 2 medium-tart eating apples • 1 teaspoon ground cinnamon • 31⁄3 cups unbleached all-purpose flour • 1⁄4 teaspoon sea salt • 1 tablespoon baking powder • 1 cup sugar • 3 tablespoons unsalted butter, chilled and cut into cubes • 1 cup smooth mashed potatoes (1 large cooked potato or 2 small), at room temperature • 2 extra-large eggs, beaten • 1⁄2 to 3⁄4 cup milk (not fat-free) To finish: • Safflower or canola oil for deep-frying • 2 tablespoons sugar • 1 teaspoon ground cinnamon DIRECTIONS:

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Peel, core and chop the apples into small pieces, about the size of your little fingernail. Sprinkle with the cinnamon and toss until thoroughly mixed. Set aside until needed.

Sift the flour, salt, baking powder, and sugar into a large bowl.

Add the butter and rub it in with the tips of your fingers until the mixture looks like fine crumbs. Work in the mashed potatoes, then stir in the apple mixture with a round-bladed knife. Add the eggs and enough milk to make a soft but not sticky scone-like dough.

Turn out the dough onto a lightly floured work surface and pat it out to about 3⁄4-inch thick. Cut into rounds with the doughnut cutter, or use the large pastry cutter and then stamp out the center rounds with the smaller cutter. Gather up the trimmings and pat them out to make more donuts.

Heat the oil in a deep-fat fryer or large deep saucepan to 350 F or until a cube of bread turns golden in 40 seconds. Fry the doughnuts in batches for 5 to 6 minutes, turning them frequently, until a good golden brown. Remove with a slotted spoon and drain on paper towels. Toss in the sugar mixed with the cinnamon and let cool before eating. Best eaten the same day. These donuts are not suitable for freezing.

PAGE A14 | HARVEST TIMES | SEPTEMBER 24, 2020

Obsessed with cinnamon!

N

eed a dessert that is not only delicious but easy to make?

Try this recipe for CinnamonApple Crostata. You’ll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples.

Cinnamon-Apple Crostata

D

uring the season for outdoor parties, reunions, picnics and delicious desserts, try bringing a new dish to the table with a recipe like this Apple-Cranberry Cobbler.

Apple-Cranberry Cobbler Recipe courtesy of Wilton

YIELD: Makes 1 serving INGREDIENTS:

INGREDIENTS: • Nonstick cooking spray • 5 apples, peeled, cored and cut into 1/2inch thick slices • 1 1/2 cups fresh or frozen cranberries • 2 teaspoons lemon juice • 1 teaspoon vanilla extract • 1/2 cup granulated sugar • 2 tablespoons cornstarch

• Pie Pastry (we used Pillsbury refrigerated pie crusts) Filling • 1/2 cup sugar • 4 tsp. cornstarch • 2 tsp. cinnamon • 4 cups peeled and thinly sliced apples (4-5 medium sized) • 1 tsp. sugar (for sprinkling) • 2 tbs. chopped pecans

• 1/2 teaspoon ground cinnamon • 1 container (10.2 ounces) refrigerated home-style biscuits, quartered • 2 tablespoons butter, melted • 2 tablespoons sparkling sugar DIRECTIONS:

Heat oven to 375 °F. Prepare pie pan with nonstick cooking spray. In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract. In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture. Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes.

Remove from oven. Toss biscuits in melted butter. Distribute cut biscuits over fruit.

Sprinkle biscuits with sparkling sugar. Return to oven and bake 18 to 20 minutes. Remove from oven. Let cool 15 minutes before serving.

DIRECTIONS:

Heat oven to 450 F. In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon. Stir in peeled and sliced apples until well combined. Place flattened pie crust on an ungreased cookie or pizza sheet. Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust. Fold crust over mixture, pleating along the way. Brush edges of crust with water. Sprinkle sugar over crust and apple mixture. Bake for 15 to 20 minutes or until crust is a golden brown. Sprinkle pecans over apple mixture and dig in!

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A15

FALL

A spiced dessert for Halloween parties! parties

Autumn Spice Truffles Candy Corn Cranberry Walnut Bark Sour Gummy Pumpkins

Candy, Caramel & Fudge Apples

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319 Main Street,Huntington NY

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alloween party hosts may want to have a variety of treats on hand to satisfy the assortment of sweet tooths in attendance. Candy might be the first thing people think of on Halloween, but cakes and cookies can make for delicious treats as well. Borrowing from the flavors of the season, including pumpkin, cinnamon and nutmeg, “Spiced Pumpkin Cake” from Real Simple: Easy, Delicious Home Cooking (Time Home Entertainment)” from the editors of Real Simple can be a welcome addition to any Halloween spread.

Spiced Pumpkin Cake

YIELD: Serves 12 INGREDIENTS: • 1 cup (2 sticks) unsalted butter, • 3 cups all-purpose flour • 5 teaspoons pumpkin pie spice • 11⁄2 teaspoons baking powder • 3⁄4 teaspoon baking soda • 1⁄2 teaspoon kosher salt • 11⁄2 cups granulated sugar • 3 large eggs • 1 15-ounce can pumpkin puree • 1⁄2 cup whole milk • 1⁄4 cup molasses • 11⁄4 cups confectioners’ sugar • 2 tablespoons fresh lemon juice • crystallized ginger chopped, for garnish (optional)

PAGE A16 | HARVEST TIMES | SEPTEMBER 24, 2020

DIRECTIONS:

Heat oven to 350 F. Butter and flour a 12-cup bundt pan.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high heat until fluffy, 2 to 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake.

Sprinkle with the chopped crystallized ginger, if using. Let set before serving.

Tip: This cake can be baked and glazed up to one day in advance. Store, covered at room temperature.

P

Add something new to your pumpkin repertoire!

umpkins are readily available in fall, when people carve jacko’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s Luscious Creamy Desserts (Chronicle Books).

Pumpkin Cheesecake with Gingersnap Crust YIELD: Serves 8 to 10 INGREDIENTS: Crust • 11⁄2 cups gingersnap cookie crumbs • 1⁄2 cup finely chopped hazelnuts • 6 tablespoons unsalted butter, melted • 1⁄4 cup sugar Filling • 11⁄2 pounds cream cheese, at room temp.

• 1⁄2 cup packed light brown sugar • 1⁄4 cup granulated sugar • 2 large eggs • 2 large egg yolks • 11⁄2 tablespoons all-purpose flour • 2 teaspoons pumpkin pie spice • 1 cup solid-pack pumpkin purée (not pumpkin pie mix) • 1⁄2 cup créme fraîche, homemade (see below) or store-bought, or sour cream • 2 teaspoons pure vanilla extract DIRECTIONS:

Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan.

To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time,

Créme Fraîche YIELD: Makes about 1/2 cup INGREDIENTS: • 1⁄2 cup heavy whipping cream • 1⁄2 cup créme fraîche or sour cream with live cultures DIRECTIONS:

Pour the cream into a glass jar with a tightfitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use.

beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell.

Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour. Turn the oven off and let the cheesecake cool in the oven for 21⁄2 hours.

Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.

To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

C

hristmas morning is an exciting and joyous time for families. Children are anxious to rush downstairs and see what Santa has left under the tree, and parents are eager to see the looks on youngsters’ happy faces. Having a fast and easy breakfast at the ready on Christmas morning allows families to jump right into the festivities rather than spending too much time in the kitchen.

This recipe for “Spiced Yogurt Muffins,” courtesy of the National Dairy Council, Dannon and McCormick, can be made in advance and then enjoyed while peeking into Christmas stockings or watching holiday parades on television. This big-batch recipe is ideal for feeding a houseful of overnight holiday guests. Or it can be prepared in advance and doled out as needed throughout the week. The muffins also can be made as a treat for holiday office luncheons. Cut the recipe in half for smaller yields.

Spiced Yogurt Muffins YIELD: Makes 50 muffins INGREDIENTS: • 6 1⁄2 cups Dannon plain fat-free Greek yogurt • 4 cups water, room temperature • 1 box (5 lbs) Gold Medal® Muffin Mix, Whole Grain Variety • 3 tablespoons McCormick pumpkin pie spice • 2 tablespoons McCormick • Chipotle cinnamon DIRECTIONS:

Combine yogurt and water in mixing bowl. Whisk until blended. Set aside. Add spices to dry muffin mix in a large bowl. Add yogurt and water mixture to the muffin mixture. Mix until just blended. Don’t overmix. Using a scoop, portion into greased or lined muffin pans. Bake at 350 F for 24 minutes, or 17 to 20 minutes in a convection oven, until the tops are golden brown.

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A17

Truly scrumptious!

T

he turkey may seem like the star on Nov. 24, but everybody knows it’s all about the sweet stuff. Go all out with this delicious recipe for “Classic Pumpkin Pie,” a scrumptious and satisfying way to end your Thanksgiving feast.

Classic Pumpkin Pie

YIELD: Serves 8 to 10 INGREDIENTS:

Pie crust

• 1 1/3 cups all purpose flour • 1/2 teaspoon salt • 1/2 stick vegetable shortening • 3 to 6 tablespoons ice cold water

Filling

• 1 (15-ounce) can pumpkin purée • 1 (14-ounce) can sweetened condensed milk • 2 large eggs • 1 teaspoon ground cinnamon • 1/2 teaspoon ground ginger • 1/2 teaspoon ground nutmeg • 1/2 teaspoon salt DIRECTIONS:

Preheat oven to 425 F. In a large bowl, mix the flour and salt. With a pastry blender or fork, cut in shortening until mixture resembles

course crumbs. Sprinkle in 3 to 5 tablespoons ice water, a tablespoon at a time. Mix lightly with a fork after each addition, until dough is just moist enough to hold together.

Shape dough into a ball. Wrap and refrigerate for 30 minutes.

Roll dough out onto a lightly floured surface in the shape of a circle until it is less than 1/4-inch thick. Roll the dough around the rolling pin, lift up, and unroll over a 9-inch pie plate.

Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.

Pour into crust. Bake for 15 minutes.

Reduce oven temperature to 350 F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Cool. Garnish with whipped cream. Store leftovers covered in refrigerator.

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PAGE A18 | HARVEST TIMES | SEPTEMBER 24, 2020

Sweet, festive fun!

Holiday cookies the whole family will love!

M

any people enjoy baking come the holiday season, and perhaps no dish is more synonymous with holiday baking than cookies. Children leave cookies out for Santa Claus on Christmas Eve, while adults may indulge and enjoy an extra cookie or two at family gatherings or holiday office parties.

Cookies come in all shapes and sizes, so bakers have an array of options at their disposal when planning their holiday menus.

Chocolate chip cookies may be among the most popular types of cookies, and bakers who want to capitalize on that popularity while giving loved ones something a little different may want to try the following recipe for “Double Chocolate Chip Cookies” from Maxine Clark’s Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers (Ryland, Peters & Small).

Double Chocolate Chip Cookies YIELD: Makes about 12 large cookies INGREDIENTS: • 5 tablespoons unsalted butter, softened • 5 tablespoons granulated sugar • 5 tablespoons light brown sugar, sifted • 1 large egg, beaten • 1⁄2 teaspoon pure vanilla essence or chocolate extract (see note) • 1 cup plus 2 tablespoons self-rising flour • 3 tablespoons unsweetened cocoa • 1⁄4 teaspoon salt • 2⁄3 cup (or more) dark and white (or milk) chocolate chips (or roughly chopped chocolate) • A heavy, nonstick baking sheet DIRECTIONS:

Preheat the oven to 350 F. Using an electric mixer, cream the butter and sugars together until pale and fluffy. Beat in the egg and vanilla essence.

Sift the flour with the cocoa and salt in a small bowl. Fold into the egg mixture with the chocolate chips.

Place 4 heaping tablespoonfuls of the mixture on the prepared baking sheet, spacing them well apart. Press down and spread out to about 1⁄4-inch thick with the back of a wet spoon or with dampened fingers (you may like to scatter some more chocolate chips over the top). Bake for 10 to 12 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack. When cool, store in an airtight container. Repeat with the remaining mixture.

H

oliday celebrations call for recipes of all kinds, but perhaps the most popular area at many parties is the dessert table. Add flavor to your gettogethers with a festive treat like these Peppermint Shortbread Cookies, courtesy of Rachel Gurk of “Rachel Cooks,” which call for the seasonal taste of peppermint and the versatility of dairy for a sweet bite after a holiday meal.

Peppermint Shortbread Cookies YIELD: Makes 40 cookies INGREDIENTS: • 2 to 2 1/2 sticks unsalted butter, softened • 3/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon salt • 2 1/3 cups all-purpose flour • 3/4 cup peppermint crunch baking chips DIRECTIONS:

In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.

On wax paper or parchment paper, form dough into a 12 to 14-inch log and freeze at least 30 minutes, or until firm. Heat oven to 350° F. Cut shortbread dough into 1/4-inch slices; bake 13 to 15 minutes on parchment-lined baking sheets.

Note: Shortbread cookies can be stored in a dry, airtight container for a week, or in the refrigerator for 10 days. They can also be stored in the freezer for up to 3 months and allowed to come back to room temperature before serving.

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A19

Celebrate the season with eggnog!

• Over 50 Five Star Google Reviews • 30 Years Experience • Impressive Results

N

o beverage is more associated with holiday cocktail parties than eggnog, which is a beloved drink come the holiday season.

While it’s perfectly acceptable to purchase storebought eggnog in the dairy case and dress it up with a favorite spirit, most eggnog recipes only feature a handful of ingredients and are quite easy to make at home.

Rum, whiskey and brandy are customary liquors to use in eggnog recipes. However, The Spruce: Eats has taste-tested them all and believes brandy tops the others for the perfect finished product. Enjoy their version of “Quick Brandy Eggnog” below.

Quick Brandy Eggnog YIELD: makes 1 cocktail INGREDIENTS: • 1 ounce brandy • 11⁄4 ounces milk • 1⁄2 ounce simple syrup • 1 egg yolk • Grated nutmeg or cinnamon for garnish DIRECTIONS:

In a cocktail shaker, combine the brandy, milk, simple syrup, and egg yolk. Dry shake without ice.

Fill shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an oldfashioned or cocktail glass. Add a dash of grated nutmeg or cinnamon as a garnish.

Note: Only use a fresh egg. Test the egg’s freshness by placing it in a glass of water. If the egg floats, discard it, as this indicates the egg is too old. Only use eggs that rest on the bottom of the glass. This will ensure the most flavorful drink and helps to reduce the risk of salmonella.

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PAGE A20 | HARVEST TIMES | SEPTEMBER 24, 2020

ART GALLERIES

Art League of Long Island

Huntington Arts Council (HAC)

Jeanie Tengelsen Gallery 107 E. Deer Park Road, Dix Hills 631-462-5400

Main Street Gallery 213 Main St., Huntington 631-271-8423 Through Oct. 10 Of Mind and Body - an Invitational Exhibit featuring the work of Christophe Lima and Kristen Memoli

Currently closed, online classes only

The Atelier at Flowerfield

Atelier Hall 2 Flowerfield, Suite 15, St. James 631-250-9009

Oct. 16 to Nov. 7

Nightmare on Main Street Nov. 13 to Dec. 19 Mirror Mirror

Through December Pandemic Art Show

Mills Pond Gallery

b. j. spoke gallery

299 Main St., Huntington 631-549-5106

660 Route 25A, St. James 631-862-6575 www.millspondgallery.org

Art 6ft ApART From Oct. 28 to Nov. 22

Contemporary Realism ~ a juried

Through Sept. 27

Through Oct. 16

Color Blast solo exhibit by Karen L. Kirshner

64 Main St., Stony Brook 631-751-7707

Through Sept. 30 Strength & Vision ~ A photography exhibition by 13 fotofoto gallery artists A Walk on the Beach ~ A solo exhibition of black and white photographs of Long Island Beaches by Saulmon Addison Common Objects ~ A solo exhibition of photography by Eileen Novack

Gallery North

90 N. Country Road, Setauket 631-751-2676

exhibit featuring the oil paintings of 64 artists

Reboli Center for Art and History

fotofoto Gallery

14 West Carver St., Huntington 631-549-0448

‘Faith’ by Nicholas Frizalone/Mills Pond Gallery

Through Nov. 1

Wild and Wonderful featuring the whimsical art of Vicki Sawyer

Stony Brook University

Paul W. Zuccaire Gallery @ Staller Center for the Arts 100 Nicolls Road, Stony Brook 631-632-7240

‘Black Opal’ by Bill Durham/LIM

Through October

Reckoning: Faculty Exhibition 2020 (online only)

Sept. 26 and 27 Out of the Pandemic video art installation by Carlos Morales Through Oct. 4 Escape featuring the works of Larry Horowitz, Kate Winn, Nancy Bueti-Randall and more

Heckscher Museum of Art 2 Prime Ave., Huntington 631-380-3230

Through Oct. 4

Long Island’s Best: Young Artists at the Heckscher Museum 2020 Balancing Art: Three Sculptures

by William King Amanda Valdez: Piecework

‘Autumn Prince’ by Vicki Sawyer/Reboli Center

Oct. 15 to Jan. 10

Long Island Biennial 2020

Long Island Museum

1200 Route 25A, Stony Brook, 631-751-0066

Through Dec. 31

Off the Rack: Building and Preserving LIM’s Art Treasures

‘Sixteen’ by Madyson Livingston/Heckscher Museum

‘Passage’ by Christophe Lima/HAC

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A21

Join us at the Studio!

Offering the following in a safe environment

OPEN SESSION PRINTMAKING CHILDREN’S ART PROGRAMS ADULT ART PROGRAMS INDEPENDENT ART STUDY ...or Join Us Virtually!

PAGE A22 | HARVEST TIMES | SEPTEMBER 24, 2020

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Let’s Stay Safe and Create Together!

For more information visit www.gallerynorth.org

Baiting Hollow farm reprises sunflower mazes for fall fun

Photo courtesy of Rottkamp’s Fox Hollow Farm

BY MELISSA ARNOLD

W

ith cooler weather on the horizon and a bit of normalcy returning to Long Island, there’s no better time to get out and enjoy some fresh air. If you’re looking for a fun and safe outdoor activity that’s out of the ordinary, a trip to Rottkamp’s Fox Hollow Farm in Baiting Hollow is just the ticket.

This year, the farm has planted a sunflower maze for the first time.

Following the success of sunflower mazes grown earlier this summer, co-owner Jeff Rottkamp has planted a new series of mazes that will bloom in the fall.

The family-owned farm has been in business for more than 50 years now, with centuries of agriculture in their blood. Fox Hollow is currently run by Jeff, his parents and brother, with help from other relatives.

In recent years, people have flocked to the farm to enjoy the season’s bounty along with hayrides and corn mazes, but this year, the Rottkamps were excited to try something new.

“I’ve been seeing sunflower mazes popping up online from places all over the country, and I liked the way they looked,” Rottkamp said. “I knew it was something we could do and I thought people would find it fun. We did a brief trial run last

summer and the feedback was extremely positive, so we were happy to do it again officially.”

Setting up any kind of crop maze is a process that requires an imagination and a lot of planning in advance, Rottkamp said. First, you have to select the right field — not too large, not too small, and in just the right spot on the sprawling grounds.

Planting begins two months ahead of when they want the maze to be ready.

“Sunflowers need a lot of maintenance and careful watering,” he added. “I come up with the pathways at random each time we plant a field, so it’s a new experience every time.”

There are several varieties of sunflowers in different colors and sizes. In addition to the familiar golden petals, you’ll see sunflowers in shades of pink, maroon and white. Most of the sunflowers will grow to be 4 to 6 feet tall, but there will also be scattered sunflowers around 10 feet tall.

Of course, a maze made of living things can only last so long — sunflowers are only in bloom for about two weeks. To counter this, the farm is planting three different fields of sunflowers at staggered times.

When one dies out, the next will be ready to go, and each one is different from the last.

The three fields are also different sizes.

In order of growth, they are 1 acre, 4 acres,

‘I come up with the pathways at random each time we plant a field, so it’s a new experience every time.’ — JEFF ROTTKAMP and 3 acres. But don’t worry about getting lost. “It’s not that kind of maze, it’s not a puzzle. It’s more of a wandering path that you can take your time going through, to take pictures and have a little bit of fun,” Rottkamp explained. “No one will get lost, and this is appropriate for all ages to enjoy.”

Before or after your trip through the maze, be sure to stop by the farmstand and pick up fresh, seasonal produce. Autumn will bring in the last of the sweet corn and tomatoes, as well as pumpkins, winter squash and zucchini, among others.

There are treats for sale as well, including local honey, Tate’s Bake Shop cookies, and fresh pies and donuts from the Jericho Cider Mill.

The mazes will be open for wandering throughout September and into October if the crop and weather permit.

Admission to the Rottkamp’s Fox Hollow Farm sunflower maze is $5 per person.

Children ages 5 and under are free. The farm is located at 2287 Sound Avenue in Baiting Hollow. For further information, please call 631-727-1786.

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A23

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FOOTBALL GOURDS HARVEST LEAF BLOWER LEAVES MAZE OCTOBER PUMPKIN

RAKE ROAD TRIP SCARECROW SCARVES SCHOOL SEPTEMBER SQUIRREL TREES

Albert H. Schmitt’s Family Farm

Fall Fun every weekend now through Oct. 31 plus Columbus Day from 10 a.m. to 5 p.m. In addition to pumpkin picking, farm offers hayrides, an animal train ride, duck races and more. 6 Bagatelle Road, Dix Hills. 631-549-3276, www. schmittsfamilyfarms.com

Benner’s Farm

Farm offers private family tours by reservation only which include a hayride around the farm on weekends through Sept. 30 and continue in October with hayrides and pumpkin picking. Special events include a Haunted Hayride on Oct. 30 and 31 from 5 to 9 p.m. ($10 per person, by reservations only) and Safe Trick or Treat on Oct. 31 from noon to 4 p.m. (free). Kids workshops are also offered on Saturdays through October. 56 Gnarled Hollow Road, East Setauket. 631-689-8172, www.bennersfarm.com

Borellas Farm Stand

Pumpkin picking on weekends in October from 11 a.m. to 5 p.m. 485 Edgewood Ave., St. James. 631-862-7330.

F & W Schmitt Farms

Fall Festival on weekends from 10 a.m. to 5 p.m. through Oct. 31 featuring hayrides, a corn maze, mini golf, L.I.’s largest straw pyramid and more. 26 Pinelawn Road, Melville. 631-271-3276, www.schmittfarms.com

Garden of Eve

Open 9 a.m. to 6 p.m. daily through Oct. 31, the farm offers a fun field area and petting zoo on the weekends, organic u-pick heirloom tomatoes, sauce tomatoes, cherry tomatoes, bell and sweet peppers, hot peppers, eggplant, cucumbers, corn, sunflowers, lavender and pumpkins. 4558 Sound Avenue, Riverhead. 631-722-8777, www.gardenoveevefarm.com

FALL FARM FUN little finger eggplant, flat beans and fall pumpkins. In October, the farm has pumpkin picking, a corn maze, hayrides and children’s activities. 740 Wading River Road, Manorville. 631-591-3592, www. lennybrunofarms.com

5 p.m. and weekends from 9 a.m. to 5 p.m.

Pet friendly. 270 West Lane, Aquebogue.

631-722-3467. Starting Sept. 21, Mondays through Fridays, noon to 5 p.m.; Saturdays, Sundays and holidays, 9 a.m. to 5 p.m. through Oct. 30.

Lewin Farms

White Post Farms

Pick your own tomatoes, peppers, eggplant, apples, pumpkins and gourds through October. Open 9 a.m. to 4:30 p.m. daily. 812 Sound Ave., Calverton. 631-9294327, www.lewinfarm.com

Pantaleons Farm

In October, visit the farm for pumpkin picking and hayrides on Saturday from 9 a.m. to 6 p.m. and Sunday from 9 a.m. to 5 p.m. 445 Route 25A, East Setauket. 631608-8331.

Rottkamp’s Fox Hollow Farm

In addition to a giant sunflower maze, the farm is open for pumpkin picking from 10 a.m. to 6 p.m., through October 25 including Columbus Day, . 2287 Sound Ave., Baiting Hollow. 631-727-1786

Seven Ponds Orchard

Pick your own string beans, eggplants, cherry tomatoes, pinto beans, apples, pumpkins daily plus corn maze and hayrides through October from 9 to 6 p.m. 65 Seven Ponds Road, Water Mill. 631-726-8015.

Stakey’s Pumpkin Farm

Fall Farm Weekends now through October from 10 a.m. to 5 p.m. with pumpkin pickings, sing-a-long hayrides, pumpkin painting, animal acts, farm animals, and much more. 250 Old Country Road, Melville. 631-351-9373, www. animalpettingzoo.com

Wickham’s Fruit Farm

Pick your own apples (over 10 varieties) and pumpkins on Saturdays from 10 a.m. to 3 p.m. through Oct. 10. 28700 Route 25, Cutchogue, 631-734-6441, www. wickhamsfruitfarm.com

Windy Acres Farm

Visit the farm on the weekends through October from 10 a.m. to 4:30 p.m. for both pumpkin picking, apple picking, corn maze and play area. 3810 Middle Country Road, Calverton. 631-727-4554.

Woodside Nursery

Open daily for fall fun activities until Oct. 31 from 9 a.m. to 6 p.m. 134 E. Woodside Ave., Patchogue. 631-758-1491, www.woodsidenurseryandgarden.com

In addition to pumpkin picking, the farm offers hayrides, a 3-acre corn maze, and a country store on the grounds through Oct. 31. Hours are weekdays from noon to

Harbes Farms

Harbes locations — 715 Sound Ave., Mattituck; 1223 Route 25, Jamesport, and 5698 Sound Ave., Riverhead — are open every weekend in October for pumpkin picking, apple picking, corn maze and hayrides and barnyard fun and games. Visit www.harbesfamilyfarm. com for more information.

Lenny Bruno Farms

Open 9 a.m. to 6 p.m. daily, the farm offers pick your own through October including bell peppers, cheese peppers, hot cherry peppers, sweet cherry peppers, fryers, white peppers, plum tomatoes, beefsteak tomatoes, black eggplant,

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A25

Please call before you go to check on availability of the crop. Hours may change also.

MUSEUMS

Cold Spring Harbor Whaling Museum & Education Center

301 Main St., Cold Spring Harbor.

The museum’s collection and education programs provide the community with a significant link to the understanding of one of Long Island’s earliest major industries — whaling. The collection was formed by the local community who recognized the need for a repository to preserve the region’s local maritime history and Cold Spring Harbor’s whaling past. The museum offers virtual trivia nights and workshops for adults and children, summer camps, and much more.

Upcoming in-person events include a Canoe Tour on Oct. 4 (adults); Ocean Science Sundays (for kids)on Oct. 11 and 25; and Harbor Haunts Walking Tours (for families) on Oct. 17 and 24.

Current hours are Saturdays and Sundays from noon to 4 p.m. Admission is $6 adults, $5 seniors and children, age 3 and younger free. Free admission during the month of October. 631-367-3418, www. cshwhalingmuseum.org

Hallockville Museum Farm

6038 Sound Ave., Riverhead. Created to preserve and interpret the history of

The Whaling Museum in Cold Spring Harbor is currently open only on the weekends.

farming on the North Fork of Long Island, the museum features a gift shop and guided museum tours of the 1765 Homestead, 1931 Cichanowicz Farmhouse and Homestead Barn on Saturdays from 11 a.m. to 3 p.m. through Oct. 27. Admission is $10 for adults and $5 for seniors and children. The museum also hosts fairs

and offers adult workshops such as basket weaving and beekeeping. Upcoming in-person events include Handcrafted@ Hallockville highlighting craft artisans and vendors on Sept. 26, 27 and Oct. 3 and 4 from 10 a.m. to 5 p.m. 631-2985292, www.hallockville.com.

MUSEUMS continued on page A30

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PAGE A26 | HARVEST TIMES | SEPTEMBER 24, 2020

Small ways to make a big difference in helping wildlife

BY JOHN TURNER

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White-tailed deer nibbling peacefully on lush green leaves along the roadside, its namesake tail twitching in the twilight of early evening. A screeching, Red-tailed hawk drawing circles around the sun, the bird of prey’s discordant call still being used today to emphasize the most dramatic moments in western movies. Its distant cousin, an Osprey, drops into a rapid stoop, hitting the water with knife-tip sharp talons flared like the legs of a claw lamp, a strategy to enhance capture of slippery fish.

The nightly summer show of incandescence put on by the otherworldly display of fireflies.

The seasonal parade of Monarch butterflies feeding on seaside goldenrod at coastal beaches, filling up their migratory fuel tanks on their autumn journey to Mexico. A Grey squirrel sitting on a tree branch in a light rain, feeding on a walnut, adorned with a walnutstained beard and moustache, its fluffy tail arched over its back and head serving as a most effective umbrella. The dancing flights of Ruby-throated hummingbirds nectaring in wildflower beds, their improbable tubular tongues gaining sustenance through the nectar the plants calculatingly provide.

If you’re like most residents who spends some time outdoors you’ve probably had one or more of the above experiences, or something similar, connecting you to the diversity of wild animals which grace Long Island’s parks, ponds and natural areas.

Maybe these experiences have occurred through happenstance or due to your desire to seek them out. Either way, wild animals, what we call “wildlife,” fully living their independent, yet intertwined lives, enrich both ours and theirs and naturally leads to the question: what actions can I take to help wildlife?

Well, the short answer is there are dozens of direct and indirect things each of us can do to protect wildlife both here and further afield. A direct action? Making sure you recycle broken fishing line and not leaving it in or along the edge of a pond where aquatic wildlife, like ducks and swans, and geese, can get entangled and die.

Driving more slowly and looking for box turtles and other animals that might be in harm’s way on the road way. Minimizing bright outdoor lighting which adversely affects nocturnal animals (motion detecting lights are a good compromise between security and the needs of wildlife for darkness).

Photo by Mimi Hodges

Indirect actions? Reducing energy and water use, composting the compostable portion of your garbage, recycling the recyclable part, and most importantly, generating less garbage to begin with.

Following are but a few actions for you to consider and there are many, many more, limited only by your imagination.

These measures can be placed in two basic categories: things you should do and thing you shouldn’t.

Taking first those activities that you shouldn’t — paramount among them is to avoid the use of pesticides. Despite greenwashing by the chemical industry, it’s important to remember that pesticides are chemical poisons intentionally designed to kill things and they often kill many other insects and other animals besides the ones they’re designed to.

Rampant pesticide use (we use about one billion pounds of insecticides, herbicides, and fungicides annually; yes, billion, that’s not a typo) is the leading cause for the decline of scores of important pollinating insects including native bees, flies, butterflies, moths, beetles, and the European honey bee.

STORY continued on page A28

SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A27

Enjoy

WILDLIFE STORY Continued from page A27

Fresh Fruits & Vegetables at

Many non-target mammals, birds, fish, and numerous reptiles and amphibians are harmed or killed by pesticide use too (many box turtles exposed to pesticides appear to develop painful abscesses in their middle ear cavity which can be life threatening). There is much on-line information about less destructive ways to control Retail & Wholesale Stand undesirable insects, weeds, etc., than through using poisons.

Another “don’t” action involves your cat. Cats, both feral and free roaming pets, are the leading cause for small mammals and bird deaths and their decline. Billions of mice, voles, and hundreds of millions of songbirds, involving dozen of species, are killed by cats annually in the United States.

And collar bells on cats make no difference as birds don’t associate bells with danger.

Most people don’t open the front door to let their dog (weather permitting) out, freeing it to roam the neighborhood, but don’t think twice about letting the cat out where it can and does wreak 2287 SOUND AVE. ecological havoc. While it is “Best corn difficult to make a pet cat used to ” d n BAITING HOLLOW la Is on Long going outside exclusively into an ~ Gina M. indoor cat, there are transitioning Farmstand 631-727-1786 strategies you can employ available on-line for review. And make your or 631-727-2482 next pet cat an indoor one!!

CLOSED Now for the do’s — do make WEDNESDAYS your yard friendly for wildlife!

Make it a cafeteria and shelter!

This effort should start by planting or expanding the use of native plant species which are life sustaining for hundreds of insects which form the base of local food chains.

PAGE A28 | HARVEST TIMES | SEPTEMBER 24, 2020 Family owned & operated since 1967

Rottkamp’s Fox Hollow Farm Home Grown: Corn • Pumpkins • Tomatoes Pumpkin Patch Assorted Fall Vegetables

Visit Our Sunflower Maze!

Open Every Day 10-6

Photo by Tom Caruso

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Doug Tallamy, in his wonderful new book ,“Nature’s Best Hope,” states that a White oak tree can sustain several hundred different species of insects — insects, both in adult and larval forms (caterpillars) that birds like Blackcapped chickadees and Downy woodpeckers need to survive.

Another great native plant — a shrub — is Common elderberry (yes, THAT plant whose berries are made into wine). The small white flowers provide nectar to a variety of small pollinating insects and the red-purple berries, often produced in copious amounts, are eaten by a number of songbirds. Compare these species to non-native exotic plants, say a Winged Euonymus or Arborvitae, typically planted by homeowners and landscapers.

These plants are ecological deserts never becoming part of the local food chain since no or few insects feed upon, insects which sustain so many other living things.

Add sterile lawns and we’ve created landscapes around our home that provides little in the way that wildlife needs.

In contrast, planting native wildflowers, shrubs, and trees is a highly effective strategy for hosts of animals that feed on the bounty that native plants provide in the form of nectar, seeds, fruits, and nuts.

And leaving leaf cover in your flower beds and other out of the way places during the autumn cleanup provides shelter from the winter’s cold for a variety of overwintering caterpillars and other insects.

WILDLIFE STORY continued on page A29

WILDLIFE STORY Continued from page A28

Placing decals on your home’s windows is another measure you can take around your house to meaningfully help birds. Nearly a billion birds in North America are estimated to die annually from flying into building windows they don’t see, due to either of the two deadly characteristics windows possess — transparency and reflectivity. Hummingbirds are especially common collision victims.

There are several type of attractive decal products available for purchase on-line which, when installed, help enable birds to see windows for what they are.

By now you may have had the thought — John, you’ve discussed these other ways to help wildlife but what about perhaps the most obvious way: by feeding birds. In truth, that’s a common and pervasive misperception as feeding birds does nothing to help them survive since no wild bird species depends upon backyard bird feeding stations to continue to exist.

Wild birds are quite adept at finding enough wild food for themselves even during the winter and for their young during the breeding season to survive. They don’t need or depend on the seed, suet, sugar water, jelly,

The 2020-2021 Federal Duck Stamp features a pair of black-bellied whistling-ducks painted

by Alabama artist Eddy LeRoy.

and oranges many homeowners put out to entice them. And the species that frequent backyard feeders — Black-capped chickadees, Tufted titmice, Common grackles, Carolina wrens, and a variety of woodpeckers — are common suburban birds whose populations are doing well. The species whose populations are declining and are in trouble — many migratory warblers, vireos, swallows, swifts, nighthawks, thrushes, and flycatchers — rarely, if ever, frequent feeders.

So, if you’re feeding birds because you enjoy watching them up close that makes sense (a point hard to argue given their beauty and fascinating behaviors!), but if you’re feeding them because you think

individual birds and species of birds need your help, it would be better to spend the bird feed money by writing a check to a bird conservation advocacy organization like the National Audubon Society (the local chapter is the Four Harbors Audubon Society) or the American Bird Conservancy.

Even better, you should take some of the money you’ve saved and buy a federal Duck Stamp, one of the best kept secrets in conservation. More than five million acres of wildlife habitat have been permanently protected, purchased through the use of Duck Stamp funds, including much of the National Wildlife Refuge system (we have some wonderful refuges on Long Island you can explore like Wertheim and Elizabeth Morton) Simply stated, animals need habitat to survive. Like us, they need water, food and shelter and the Duck Stamp program has provided a way to protect huge expanses of habitat. Buying land that contains valuable wildlife habitat can help bird species survive.

Duck stamps are available for purchase at a place which has been much in the news lately: your local Post Office.

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

OPEN 7 DAYS A WEEK We are continuing to follow the CDC guidelines.

Call for hours and appointment.

• Acupuncture • Dentistry • Digital X-Rays • Ultrasound & Endoscopy • Laboratory w/Stat Results Surgeries (Routine & Emergency): • Specialty Surgery • Foreign Body Surgery • Bloat Surgery • Splenectomy Surgery

ANIMAL HEALTH & WELLNESS VETERINARY OFFICE, PC Comprehensive Veterinary Care 150 Main St., East Setauket 631.751.2200 • www.animalhealthwellness.com SEPTEMBER 24, 2020 | HARVEST TIMES | PAGE A29

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STEVEN TEMPLETON, D.V.M. • Hayley Knopf, D.V.M.

MUSEUMS Continued from page A26

Perfect Picnic Getaway Package Head to the Holiday Inn Express Stony Brook for a Perfect Picnic Getaway, which includes a one-night stay in the accommodation of your choice. Our destination is nestled on parklike grounds and only a 10 minute drive to the beach.

Package Includes: • Accommodations for family of up to four • Freshly prepared picnic lunch for a family of four • Bottled water • Bottle of champagne • Use of outdoor table, chairs & umbrella Standard Room with Two Queen Beds • On site beach volleyball $179.99 • On site basketball courts King Executive Suite • On site tennis • On site horseshoes $239.00

Call Jamie 631-471-8000 Ext 718 or jamie@stonybrookny.hiexpress.com

The Suffolk County Vanderbilt Museum in Centerport is celebrating its 70th anniversary this year. Photo courtesy of Vanderbilt Museum

Pre Moon Romance Package!

Heckscher Museum of Art

Located inside Heckscher Park, 2 Prime Ave., Huntington.

The museum offers tours of art exhibitions, and virtual adult and children’s programs. Hours are Thursday to Sunday from noon to 5 p.m., closed Monday to Wednesday. Admission is free for all visitors. Visits are limited to 45 minutes, up to 12 individuals at one time. To ensure all visitors safety, admission is by advance reservation only. Reserve tickets online or call 631-380-3230, www. heckscher.org

“Even if the wedding is postponed, every bride and groom should enjoy a little romance now” Has a couple you know been forced to reschedule their wedding?

Gifting would be a great way to surprise them and lift their spirits!

Holiday Inn Express Stony Brook is now offering the “Pre Moon Gift Certificate” Package includes a

Suffolk County Vanderbilt Museum

180 Little Neck Road, Centerport. Celebrating its 70th anniversary, the Vanderbilt museum is the former mansion of William K. Vanderbilt II, Eagles Nest, featuring original furnishings with marine museum with 20,000-plus specimens on the grounds. While the mansion and planetarium remain closed for now, the museum has reopened its grounds and galleries to the public.

Featured events including Estate Walk & Talk tours, outdoor movie nights, outdoor concerts, online astronomy workshops and Sunset Yoga Flow workshops on the Great Lawn. In addition, the third annual Gardeners Showcase runs through September.

The museum welcomes a limited number of visitors on Tuesdays, Fridays and weekends from noon to 5 p.m. General admission is $8 adults, $7 seniors and students, $5 children under 12. 631-8545579, www.vanderbiltmuseum.org

• 1 night stay in our King Bedded Jacuzzi Room • 1 bottle of sparkling wine • 1 bouquet of flowers • 1 box of chocolates

$225 for King Bedded Jacuzzi Room $300 for a 2 Room Honeymoon Jacuzzi Suite Please call Jamie or Tia 631-471-8000 jamie@stonybrookny.hiexpress.com or tia@stonybrookny.hiexpress.com

The Long Island Museum

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1200 Route 25A, Stony Brook. The museum is dedicated to inspiring people of all ages with an understanding and enjoyment of American art, history and carriages as expressed through the heritage of Long Island and its diverse communities. Features a state of the art carriage museum, art museum, one-room schoolhouse, blacksmith shop, barn, garden sculptures and herb garden.

While the History Museum aka Visitors Center remains closed for now, the Carriage Museum and Art Museum on the hill will reopen open starting Sept. 25 with modified hours: Friday to Sunday from noon to 5 p.m. To help ensure public safety and limited capacity, the LIM will require timed ticket registration.

Visitors must register for museum admission online in advance.

Timed admission will be available for Friday to Sunday from noon to 2 p.m. and 3 to 5 p.m. Admission is free for the remainder of the 2020 year. 631-751-0066, www.longislandmuseum.org

PAGE A30| HARVEST TIMES | SEPTEMBER 24, 2020

Truly Enjoy Nature’s Beauty

547 Lake Avenue St. James, NY 11780

C R EAT I V E L A N D SC A PI NG

DESIGN • CONSTRUCTION • MAINTENANCE

631.862.7056 rjkgardens.com

Established 1960 rjkgardens.com

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