There is little so easy and delicious as a bowl of fresh steamed littlenecks.  10 minutes, a loaf of bread, a glass of wine, and you have a meal.

Serves: 2 (or one!) – easily multiplied

2 dozen littleneck clams
½ cup white wine
2 tablespoons unsalted butter
2 cloves garlic, minced
½ lemon
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped

1. Wash and scrub clams in cold water removing any sand or mud.

2. Place all the ingredients except parsley into a medium frypan with a lid (include the juice and full fruit of the lemon). Cover and cook on high heat for 7 to 10 minutes, or until majority of clams open. Add fresh parsley and serve in one large bowl for sharing or individual once for a plated meal.

3. Make sure to have a crusty baguette to soak up all the delicious broth.

The Kids loved making strawberry smoothies at the market. Adults who tried them were equally impressed.  Click below for the quick method for this treat high in vitamin c and calcium using beautiful local berries in season now. 

1 cup fresh local Strawberries, hulled and quartered
1/4 cup Greek vanilla yogurt
1/2 cup Vanilla almond milk, unsweetened
1 Tbs Local Honey
4-5 ice cubes

Combine all ingredients in a blender and process until smooth.


The GFM KIDS’ Club had a great time choosing their own vegetables to include in the jar for pickling.  We’re sure they will have a difficult time waiting a few days for the pickling to happen!! Makes 12 half-pints.

Assorted vegetables, the quantity will vary depending on type (for 

   example it would take about 2 to 2-1/2 Kirby Cucumbers to fill a jar.  
   We used Cucumbers, Green beans, Wax beans, Carrots, Celery, and 
   Red Bell Pepper.
12 tsp Kosher Salt, divided
6 tsp Table Sugar, divided
3 tsp Coriander Seed, divided
3 tsp Mustard Seed, divided
3 tsp Whole Peppercorns, divided
6 Bay leaves, halved
6 Garlic Cloves, halved
1 Bunch Fresh Dill, or herb of your choice (Basil, Tarragon, etc)
3 cups distilled white vinegar

12 half-pint jars, sterilized by submersing in boiling water.

1. Prepare the vegetables by washing well and cutting sticks about ½”

   shorter then the jars.
2. In a small saucepan bring the vinegar to a boil
3. Divide the spices, salt, and sugar in the each of the 12 jars
4. To each jar add ½ clove garlic and ½ bay leaf.
5. Tightly pack your choice of vegetables in the jars and add your choice 

   of fresh herbs.
6. Add boiling hot vinegar to the half-way mark of each jar.
7. Fill remaining space of jar with water and top with screw-lids.
8. Carefully shake the jars to disburse and dissolve sugar and salt at the

9. Put into refrigerator. This pickle is not heat processed and must be

   kept refrigerated.
10. Wait 3 days to a week before you try them so pickles can PICKLE

Safe to eat for 3 weeks


This is a great recipe to try with the kids.  We had fabulous success getting our GFM KIDS’ Club members to try different vegetable fillings by identifying them by color rather then by vegetable name.  They were excited to try the “pink” (beets), "yellow" (squash), and “orange” (carrots).  This recipe can be grown-up too by trying different fillings or sauce –OR- just as written. They are easily frozen flat, then put into a bag for a quick mid-week dinner!  Enjoy. (makes 4o ravioli)

2 Eggs, beaten
15oz container of Ricotta
¼c grated Parmesan Cheese
1 tsp ground Pepper
2c Vegetables, grated – examples: Beets, Carrots, Zucchini, Yellow Squash
1 Pack Egg Roll Wrappers
Egg Wash – 1 beaten egg w/1 Tbs water

1. Bring 4 quarts of water to boil
2. Combine beaten eggs with cheeses and pepper
3. Separate mixture into different bowls for each vegetable and combine with the grated veggies.
4. Take 1 eggroll wrapper, lay flat, and brush entire surface with egg wash.
5. Scoop about 1 tablespoon of each vegetable/cheese mixture on the 4 different quadrants of the wrapper (see photos)
6. Take a second wrapper and place it over the 1st and fillings.
7. Push down around each ravioli to seal and remove air pockets.
8. Using a knife or fluted pastry cutter cut each wrapper-set into 4 Ravioli.
9. Cook in batches, do not overcrowd the ravioli so it doesn’t stick together.  Ravioli will float to top when done – only a minute or two.  Remove with a slotted spoon
10. Top with marinara and/or grated cheese.

Not too sure if you are ready to take the plunge into shucking oysters?  This shouldn’t stop you from trying to serve them at home.  They are a great appetizer addition to any barbeque.  Try this recipe for oysters prepared on the grill with a spicy butter sauce. (Serves 4-6 appetizer portions)

2 dozen East End Oysters
4 Tbs unsalted butter
2 garlic cloves, minced
Juice of ½ Lemon
1 tsp worcheshire sauce
1 tsp chili flakes
1 Tbs fresh minced parsley 

1. In a small saucepan combine all the ingredients until butter is melted and garlic is just softened (this can be done grill-side)
2. Place oysters on a hot grill, flat side up – Close lid
3. After about 2-3 minutes check that the oysters are starting to open
4. Carefully remove them from grill onto platter using tongs – don’t spill the liquor (juices)!
5. Remove the top of each oyster using a mitt or kitchen towel and a small knife.
6. Add a small spoonful the butter sauce to each oyster.
7. Return to grill until just heated and bubbly - this happens fast, don’t over cook them... just 1 min!
8. Serve 4 to 6 oysters per person on top of some spicy local greens such as arugula.

Wine with Oysters? Click Here for a Guide 

Chef Noah Schwartz, owner/chef of Noah's Restaurant in Greenport shared this cooking demo with us at the Farmers Market.  This recipe is similar to the one he demonstrated, he is also offering these blossoms on his early summer menu:  www.chefnoahs.com 

8 squash blossoms
6 oz chevre

Fresh minced herbs (thyme, basil, chives, etc.)
Tempura Batter
Seltzer Water (cold)
Oil for Deep Frying
Sea Salt

1. Heat the oil to 375 deg
2. Bring chevre to room temperature so it can be easily blended with the herbs of your choice.
3. Blend the cheese and herbs and put the mixture in a piping bag or a large ziplock with one corner cut off Click here to learn how.
4. Prepare Tempura Mix following package directions using cold Seltzer Water.
5. Place a small amount of cheese mixture in each blossom.
6. Coat each stuffed blossom in tempura mix and slowly place in the oil using tongs and holing the blossom by the stem
7. Fry until just golden – 1 to 2 minutes
8. Remove with a slotted spoon to paper towel to drain excess oil, sprinkle with sea salt.  

9. Repeat with remaining squash blossoms.
10. Serve Blossoms immediately on top of lightly dressed greens.

Steamed Local Fluke with Greenport School's Vinaigrette

This is the classic method the Chinese use to steam fresh fish.  Chef Ross' recipe is "localized" by using fish from Peconic Bay and the Greenport School's Vinaigrette as a flavoring.

3/4 to 1 lb fillet of fluke
1 teaspoon sesame oil
1 tablespoon each julienned ginger and scallions (white & green parts)
1 to 2 tablespoons Greenport School's Vinaigrette
drizzle of soy sauce and sesame oil
salt and pepper, to taste, if necessary

Special Equipment - bamboo steamer baskets with lid
                                      plates to fit into steamer baskets

Lightly oil plates, place fish fillets on them and strew with julienned ginger and scallions.
Drizzle Greenport School's Vinaigrette lightly over fish, add a bit of soy and sesame oil, cover the basket and place in the wok with about 2 inches of water.  The water should just touch the bottom of the steamer baskets.

Bring the water to a boil, and steam until the fish is opaque and just done, about 7 to 10 minutes.

Best served with white rice.

Chef Rosa Ross is acclaimed Cookbook Author and owner/chef of Scrimshaw the Waterfront Restaurant www.scrimshawrestaurant.com
Lots of sweet Local Fruit instead of loads of sugary syrup. Use White Whole Wheat Flour for the added benefit of extra fiber. Great to make with the Kids, let them choose which fruits they like and they can roll them up - Healthy can be Yummy!

Recipe makes 10 medium Crepes

2 Eggs
1 Egg yolk
1 tsp Vanilla
½ cup White Whole Wheat flour
1 cup Milk
4 Tbs melted unsalted Butter
Assortment of Local In-Season Fruit
Powdered Sugar
Butter or Cooking Spray

1. Beat eggs, egg yolk, and vanilla.
2. Add flour and mix until smooth.
3. Add milk, combine well and then melted butter, mix throughly - place batter in a juice pitcher or measuring cut with a spout - Rest at room-temp for 30 minutes.
4. Prepare assortment of local fruits for filling the crepes.
5. To prepare crepes: heat a non-stick skillet on medium heat.
6. Place a small amount of batter in the fry-fan (about 2" in diameter) swirl pan around to evenly and thinly distribute batter in the pan.
7. When you see the edges of the crepe start to brown flip and cook other side for only about 30 seconds. Start a warm covered platter for the completed crepes..
8. Repeat the process until you use all the batter.
9. Allow guest of or Kids to choose their fillings and sprinkle with powdered sugar.

Wonderful recipe for in-season local produce that was presented by Anne Howard, Slow Food Member, at the 2011 North Fork Foodie Tour.

1 zucchini, cut into small cubes
1 medium eggplant, cut into small cubes
1 tablespoon pine nuts
½ cup olive oil
3 garlic cloves, minced
1 onion, cut into very fine cubes
1 tablespoon capers
2 teaspoons sugar
                                                                                           1 tablespoon red wine vinegar
                                                                                           2 well ripened tomatoes, cut into 
                                                                                                  small cubes and drained
                                                                                           Pepper and salt

1. Place the cut-up zucchini and eggplant on paper towels. Salt well and leave for about 10 minutes to reduce moisture. Dry with paper towels.
2. Roast the pine nuts in a dry pan, just until they begin to brown and become fragrant. Stir and watch carefully. Remove from pan as soon as lightly browned.
3. Heat a pan with the olive oil and cook the garlic and onions for 2 minutes. Add the zucchini and eggplant. Mix in the pine nuts, capers, sugar and vinegar.
4. Bring to a boil and cook for about 3-4 minutes. Vegetables should be tender but retain their shape and color.
5. Mix the tomato into this mixture and season with fresh pepper and salt.

Makes 4 appetizer portions. Also good over polenta or pasta.

Service and presentation:
Take a lightly warm large bowl and mix the dish with two spoons. Arrange it on a plate and finish with some olive oil. This dish can be served as a cold antipasto. Be sure remove from the refrigerator at least one hour before serving.

All fresh ingredients - straight from the farmers market.

5 lbs Heirloom Tomatoes
2 Cucumbers, peeled
2 ears Corn on the cob
1 Red Bell Pepper
½ lb Green and/or Wax Beans
Portion of a Habanero or Jalapeno Pepper, amount depends
    on your preference.
1 clove Garlic
1 Tbs Fresh Dill, minced
2 Tbs Rice Vinegar
Juice of ½ Lemon
Kosher Salt and Ground Pepper

1. Start a large bowl and add: Corn from cob, Finely minced ½ Cucumber, 1 or 2 tomatoes,
     1/4 bell pepper, all of the Beans, and the Dill.
2. Roughly chop remainder of Vegetables and either Juice them, if you have a juicer, or
     add them to a Blender in batches and Liquify (adding a small amount of water if
3. Mix all the ingredients in your bowl with Lemon and Vinegar, add salt and pepper to
4. Chill at least 6 hours and Serve (Keeps for 2 or 3 days)

Variation: Add lump crabmeat or chopped, cooked shrimp.