There are many things I love about the East End, the wide-open beaches, surfing in Montauk, and the opal light at sunset, to name a few, but my favorite thing about spending time in the Hamptons are the farmstands, some of which I have shopped at for much of my life. We’re truly lucky to experience an abundance of gorgeous local produce. I’m fortunate to grow much of our own produce at home in my garden during the summer months, but for anything I don’t grow I shop local. Here’s a guide to my favorite farm stands out East.
Green Thumb Organic Farm
I’ve been shopping at Green Thumb since I was a child. Some of my favorite memories are accompanying my mom there on her daily run for the home-grown organic produce. I still visit the Green Thumb almost every day for the unusual finds, like chamomile flowers, jostaberries, perfect French radishes, blackberries, and heavenly Sungolds. I also buy all my organic flowers there each week to make my own arrangements. I love that there’s have a wide selection of healthy food products as well, like our favorite tortilla chips, Fancy Peasant olive oil and gluten free pasta. 829 Montauk Highway, Water Mill
Sang Lee Farms
Sang Lee is on the North Fork and one of the original organic farms Out East. Its produce is unmatched, and it just happens to be owned by one of my dearest friends, her grandfather founded it. The yellow watermelon is the highlight of my summer, as well as the organic corn. If you haven’t tried the ginger scallion dip, you’re missing out on the most delicious thing in the Hamptons. Pro tip, the Asian pears in the fall are what dreams are made of. 25180 County Road 48, Peconic
Amber Waves Farm
I love everything about Amber Waves and their farming ethos, and community initiatives. Their green goddess Hummus is a staple at any of my dinner parties. I also love their home-grown tomatoes, lettuce and beautiful cut flowers. Their delicious café and cute kids’ activities are a weekend activity must. 367 Main Street, Amagansett
Balsam Farms
The most delicious fairytale eggplants, unique herb varietals, like Thai basil and lemon verbena, and sweet as sugar organically grown corn make Balsam one of my go-to farms. 293 Town Lane, Amagansett
Fairview Farm at Mecox
Fairview does spray their produce, but I love their delicious prepared homemade foods, like their raisin Challah and fruit pies, and their legendary guacamole, our family’s favorite beach snack. Family owned and run and just a gem of a farmstand. 19 Horsemill Lane, Bridgehampton
Recipe
The Vegetarian Niçoise
A Niçoise salad has everything I love most in the vegetable kingdom—delicate butter lettuce, small waxy potatoes, radishes, and olives. This version is made with chickpeas, and it’s my favorite way to prepare a vegetarian Niçoise. This recipe serves four to six.
INGREDIENTS
8 small red new potatoes (about 2 pounds total)
1 pound string beans, trimmed
1 head butter lettuce, leaves separated
1 (13-ounce) jar chickpeas, or 1 (15-ounce) can, rinsed and drained
3 Tbsp capers, with brine (divided)
5 oil-packed sun-dried tomatoes
1/8 tsp fine sea salt
1 pint cherry tomatoes, halved
10 to 12 radishes, halved
1 cup kalamata olives, pitted
4 hard-boiled eggs, halved lengthwise
Mustard vinaigrette
DIRECTIONS
- In a medium saucepan, cover potatoes with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook potatoes until fork-tender, 12 to 15 minutes. Drain and, when cool enough to handle, slice in half.
- Refill saucepan with water and bring to a boil over medium-high heat. Blanch string beans until bright green, about 2 minutes. Drain string beans in colander and immediately run under cold water, or place in ice bath, to stop cooking.
- Meanwhile, line a large serving platter with butter lettuce.
- In a medium bowl, combine chickpeas, 2 tablespoons of capers with brine, sun-dried tomatoes, and salt. Using a fork, mash mixture together until ingredients are broken down and resemble consistency of tuna fish. Place chickpea mixture on platter.
- Add potatoes and string beans to platter, arranging so that each has its own area on the plate. Similarly, arrange cherry tomatoes, radishes, olives, and eggs on platter. Scatter remaining 1 tablespoon capers over everything and drizzle mustard vinaigrette on top.
- Serve immediately, or cover and store in refrigerator for up to 2 hours before serving.
Sabrina Rudin
