The Long Island Cheese Pumpkin Project Celebration at Jimmy's No 43

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The Long Island Cheese Pumpkin Project is an effort to support food diversity and to revitalize a pumpkin’s reputation from the porch to the kitchen. Over a year ago, I collaborated with pioneer farmer Stephanie Gaylor and her partner, Cheryl Frey Richards of Invincible Summer Farms and Salt of the Earth Seeds, to start the Long Island Cheese Pumpkin Project that is championed by the Long Island Regional Seed Consortium (LIRSC), their not-for-profit that is dedicated to education, advocacy and research to foster and nurture local seed systems.

The mission of the Long Island Cheese Pumpkin Project is to preserve, restore and bring culinary awareness of this local variety.

The project is made up of various food system shareholders or “Ambassadors”—such as chefs, growers, schools and eaters—who advocate for the dynamic use of this regional pumpkin across a broad spectrum of organizations to elevate this historical heirloom that has an incredible and versatile flavor for sweet, and yes, savory dishes.

Our official launch of the Long Island Cheese Pumpkin Project was at the 2nd Annual Seed Swap in February of 2016, hosted by the LIRSC. Since then, due to the efforts and enthusiasm of the Ambassadors, the pumpkin is once again growing in popularity.

Some notable happenings:

Edible School Gardens planted the pumpkin at 25 schools. The Blue Point Brewing Company created a LI Cheese Pumpkin Beer, and Eat Local NY, partnered with Maya's Jams to create Jams and Syrups. Slow Food East End co-hosted a Long Island Cheese Pumpkin Market Dinner at 18 Bay Restaurant that honored Susan and Myron Levine, and on Sunday, October 30th is co-hosting with the LIRSC, a Long Island Cheese Pumpkin Barn Social Potluck at the Naugles Barn at Hallockville. (get your tickets here). Seed Breeders, like Ken Greene of Hudson Valley Seed Library partnered with Glynwood to grow out the Long Island Cheese Pumpkin for their Kitchen Cultivars that promotes biodiversity and food. Some chefs around the tri-state area are replacing acorn and butternut squash for the Long Island Cheese Pumpkin. Publications like Edible East End have written extensively about this original pie pumpkin. (you can read my most recent What's in Season article here) And some home gardeners from Long Island to France grew this historic regional pumpkin for its indelible qualities.

For those of you who missed the Slow Food East End, Market Dinner, or, are not available on October 30th to attend the Barn Social Potluck you are in luck.

We partnered with Jimmy Carbone of Jimmy's No. 43 in NYC, to celebrate the Long Island Cheese Pumpkin Project. See below for a description of the days events.

Long Island Cheese Pumpkin Project Celebration

Join us for a three day celebration of the Long Island Cheese Pumpkin. Saved from near extinction from local seed saver, breeder and botanist Ken Ettlinger, the Long Island Cheese Pumpkin has emerged once again as the region's top pie pumpkin.  Come learn the incredible story behind this amazing variety with distinguished guest panelists such as Amy Goldman Fowler, Ken Greene and Johanna Kolodny and Derek Diguglielmo. Sample dishes, desserts and beer all made from the pumpkin. Take part in a dessert competition or chef's cook-off.  Join us for a 5 course dinner by five NYC renowned chefs!

November 12

  • Salon, Tastings, Dessert Competition
  • 12pm - 3pm
  • $15

November 13

  • Chef's Cook-off
  • 12pm - 3pm
  • $20

November 14

Join us in the celebration! November 12-14, 2016 at Jimmy's No. 43 in NYC.  Your ticket purchase goes towards protecting regional varieties such as the Long Island Cheese Pumpkin for generations to come.

Tickets start at $15. if you buy all (3) days you get $10 off.  CLICK HERE TO SUPPORT BIODIVERSITY!

Charcoal Barbecue Chicken

CharcoalBarbecueChicken

Spring catapulted me into summer fairly quickly. Frankly, way too fast since winning the Edible Communities, Reader's Choice, Eddy's Award for Best Healthful Recipe for my Gluten Intelligence article for Edible East End. Time seems to spiral out of control, when in fact, it is me playing a game of twister to just catch-up.

I tend to take on more than I can chew, what can I say? There has been plenty of: nibbling, spiralizing, sipping homemade concoctions, rooftop and herb garden tending, spending time with family, and mingling with friends who know a thing or two about barbecuing over a coal fired grill.

chives

For a Summer Solstice Potluck I purchased a Char-Griller Super Pro to kick-off warm weather grilling, just in time for the 4th of July. I was so excited about my new toy that I put the grill together myself —in the middle of a 90° sunny day— with a little bit of coaching from my husband Chris along the way. He gave me a "B" for trying my best; skimming over the user manual is not recommended for first-timers like me who learned the hard way what a cotter pin, hex nut and ratchet is used for. Besides a few flubs and bumps the grill was intact and ready-to-grill. 

Charcoal grilling is an art. I observed, tasted and was taught by my friend Steve Schwab who is an avid grill master. His wife Andra who is my childhood friend, stated how he "mans" the grill at home. I thought this was a perfect opportunity to learn the proper way of barbecuing. 

I think the technique of grilling is 75% the key to a phenomenal juicy and flavorful meat; a good marinade, carefully sourced meat and select natural wood chips, drives it home. This may sound trite, or like I'm overly sensationalizing, but I had an "aha" moment of mind and tastebuds saying, "whatever was made, do it again".

This is the best BBQ I have ever had.  

Are you grilling your chicken to a black pulp? If so, stop! Embrace a slow cooked indirect flame that will keep you barbecuing all year round.

Charcoal Barbecue Chicken

Ingredients

Note: You can freeze the back bones and necks for chicken stock. 

Marinade

  • 1/2 cup agave
  • 3/4 cup of olive oil
  • 4 limes; squeezed
  • 4 sprigs of thyme
  • 1/4 cup; cilantro chopped
  • 1 teaspoon; dijon mustard
  • 1 teaspoon; worcestershire
  • 1 teaspoon; ground ginger
  • 1/4 cup; chopped chives
  • 2 tablespoons of sea salt
  • 1 teaspoon; spanish paprika
  • 2 garlic cloves
  • 1 teaspoon of black pepper

    Note: Here is a nifty herb and food pairing guide by Personal Creations

    For the Grill
  • 8 pounds of charcoal
  • 3 cups of apple wood

    Note: apple wood imparts a mild fruity flavor that is not overly strong
     
  • Bucket of water
  • Crumpled balls of paper
  • Kindling twigs
  • Matches

Directions

  1. Cut up the whole chicken in parts and place in a shallow dish.
  2. Place all marinade ingredients into a blender or food processor and purée until smooth.
  3. Pour over chicken and let sit at room temperature for 1 hour. The lime will begin to tenderize the chicken.
  4. Place crumpled balls of paper on bottom of the grill rack. Then place the kindling twigs on top.
  5. Arrange the charcoal around the edges of the kindling and paper. Light the paper and kindling to allow the edges of the charcoal to burn.
  6. Meanwhile, soak the wood chips in a bucket of water for 30 minutes. By that time the charcoal should be a grey ash color.

    Note: optimal temperature for grilling is 275° - 300°. My grill has a temperature gauge.
     
  7. Push all charcoal to one end of the grill and leave space where charcoal is to work the flame.
  8. Then place the chicken on oiled/sprayed flavor bars on the opposite side and skin side up; breast meat should be the furthest from the flame towards the back.
  9.  After 30 minutes, place 2 handfuls of wood chips. (do this every 20 minutes).  
  10. Close the lid and be sure to check frequently. Do not turn the meat and cook until golden brown.
  11. Chicken can take 1 - 1.5 hours to cook; if you have a temperature gauge it should reach 165°.

Out East Foodies Top 10 Holiday Gifts From The East to West

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Are you inundated with holiday cyber blasts from the usual? If you stroll down Main Street in Riverhead, a holiday market and gift boutique of edibles and handmade gifts from local artisans are sure to please. In Bridgehampton, Almond restaurant is cooking up a special meal to support a charity and the Topping Rose House is hosting a holiday market with over 50 vendors who will be showing off their edibles and crafts. If you simply cannot peel yourself away from the computer visit Salt of the Earth Seed Company for that certain someone who is a seed saver with a green thumb. Or perhaps some edible reads on wine, food and homegrown cooking to whet your appetite. Have you been contemplating a chicken or egg share for your family? Browder's Birds has it. Or maybe even a Christmas Stollen for a friend who has a sweet tooth; both forks are baking up this German specialty. These are just a few of my favorites to put you on your merry way. Let your local love shine, and support those who are the makers, the folks that enrich our souls with love and special care. Wishing you all a wonderful holiday season. Happy shopping!

  1. East End Holiday Markets: Locally handcrafted presents showcasing edibles, jewelry, soaps, pottery, arts and crafts.

    Topping Rose House Holiday Market: On Saturday, December 20th from 11:00 am - 3:00 pm, 50 local vendors will be selling beautiful holiday gifts. Show-off your local holiday spirit by tweeting @ToppingRose and #TRHFarmersMarket. On the 3rd Saturday of each month through May they will be hosting an annual Farmer’s Market.

    Address: 1 Bridgehampton-Sag Harbor Turnpike, Bridgehampton, NY. Phone: 631.537.0870 

    Happy Holidays Gift Boutique: Tuesday, December 16th from 4:00 p.m. - 9:00 p.m. Local vendors: Southampton Soap Company, All Natural Bath & Body, Designs by the Sea Jewelry, Backyard BrineBizzy Bee DesignsTemptressYarnHamptons Mermaid CompanyMary Jaffee Pottery, Bonac FarmsValentines FarmLorna's Nuts & GoodiesLulu KnitsDanielle Leef photography.
    Door prizes, refreshments and lots of good, old-fashioned holiday spirit. 

    Address: 832 Scuttlehole Road, Water Mill, New York. Phone: 631.613.6041

    Riverhead Farmer's Market: Every Saturday 10:00 a.m. - 2:00 p.m. and Sunday 11:00 a.m. - 3:00 p.m. On February 1st, the indoor market opened its doors at the 8,000-square-foot old Swezey's Department store downtown in Riverhead. Hundreds of eager attendees piled in weekend after weekend elbowing their way to vendors. They quickly outgrew the space and moved a few doors down to an even bigger venue for more vendors and shoppers. 

    Address: 221 Main Street Riverhead, New York.

    East End Arts: Holiday Gift Boutique: East End Arts is a multi-award winning 501(c)3 not-for-profit arts organization serving the five East End towns of Long Island since 1972. East End Arts is committed to building and enriching community through the arts by way of education, support, advocacy and inspiration. At the holiday gift boutique you will find artful gifts made by local artists who are members of EEA. Members receive a 15% discount on all purchases. Hours: Tuesday–Friday, 10:00 a.m. – 6:00 p.m. Saturday 10:00 a.m. – 4:00 p.m. Sunday Noon – 4:00 p.m. Closed Monday. Open until December 23, 2014. 

    Address: East End Arts Gallery, 133 East Main Street, Riverhead NY

  2. Almond Christmas Eve: 13th Annual Suckling Pig Roast: Would you prefer eating a suckling pig on Christmas Eve instead of The Feast of the Seven Fishes? For 13 years, Almond restaurant has been getting their hands on a few pigs from some local farmers. Chef Jason Weiner, roasts the pig in a hearth oven, carves them and serves with a couple of winter sides. A portion of the proceeds from the evening goes to the Pajama Program that gives pajamas to less fortunate children. They will also have an à la carte menu available. Call for reservations: 631.537.5665

    Address: One Ocean Road, Bridgehampton New York

  3. Edible Reads: Some of my favorite local folks who know a thing or two about food, wine and cooking homegrown:

    What the Fork are You Eating, by Stefanie Sacks is about what’s hidden in your food, an action plan with 50 time-tested recipes and how small changes in your food choices can make big everyday differences for your health. Stefanie Sacks MS, CNS, CDN is a Culinary Nutritionist, author, radio show host for Stirring the Pot on Hamptons NPR, educator, speaker and consultant. Sacks has been studying food and healing for 25 years, has her Masters of Science in nutrition from Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of Natural Gourmet Institute for Health and Culinary Arts. 

    I like Pig, by Jimmy Carbone, the owner of Jimmy’s No. 43 and producer of Pig Island, New York City’s definitive annual pork fest, teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook (e-book) full of porcine goodness. Every year dozens of chefs come together and celebrate the agricultural bounty of the tri-state area (New York, New Jersey, Connecticut) at Pig Island. I Like Pig serves up some of the most popular recipes from the first four years of Pig Island.

    Behind the Bottle: The Rise of Wine on Long Islandby Eileen Duffy tells the story of Long Island wine from the people who made the region what it is today.  Long Island’s wine country draws 1.3 million visitors a year for their award winning and highly acclaimed wines. This book profiles owners, winemakers, and personalities from around the country and the world who make Long Island one of the hottest wine regions in the country. Eileen Duffy, Edible East End’s deputy editor, holds a diploma in wine and spirits from the International Wine Center and has been writing about food and wine on the East End since 2003. The book will be co-published with the Edible magazines group which includes Edible East End, Edible Manhattan, and Edible Brooklyn magazines, all of which will promote the book. Pre-order your book now for the release date of April 2015.

    The Hamptons & Long Island Homegrown Cookbook, by Leeann Lavin features local food, local restaurants and local recipes. This book takes the reader on a private tour of outstanding chefs & artisanal growers of the Hamptons & Long Island. Great book for a cookbook collector or lover of the Hamptons and Long Island food scene.

  4. Christmas Stollen: During Christmas time fruitcakes of all shapes and sizes turn up, especially the American version that weighs a ton and is re-gifted more than any edible gift in history; I happen to like this version. The German fruitcake, Christmas Stollen, is made with dried fruits, nuts, spices and covered in lots of butter and sugar. This version I love and pretty sure you will devour it with all your bite.

    On the North Fork
    Junda’s Pastry offers plenty of holiday specialties and is known for their strudels and stollen.

    Address: 1612 Main Road, Jamesport, NY 11947. Phone: 631.722.4657

    On the South Fork 
    Krieg's Bakery 
    has been baking for the South Fork since 1985. Every Sunday my father would buy a bag of donuts; my favorite was the donut dipped in chocolate and filled with vanilla cream. They also make cookies, pies, cakes, danishes, fruit tarts, bread, gingerbread houses and their renowned holiday stollen, that is made with butter, nuts, green and red cherries, sweet pineapple, black and white raisins, almond marzipan and rum. You can get the top dusted with powdered sugar or leave plain.

    Address: 39 West Montauk Highway, Hampton Bays NY. Phone: 631.728.6524

  5. Balsam Farms Gift Baskets: Hundreds of different vegetables are grown in fields between Amagansett and Sagaponack. They offer beautiful baskets filled with their own jarred goods and locally sourced specialty items. Your choice of 6 jars (3 large and 3 small) of Balsam Farms products packaged in a farm basket. You can customize your basket by adding: additional Balsam Farms jarred goods, Balsam Farms Trucker Hat, Balsam Farms T-shirt, Balsam Farms Gift Cards, Amagansett Sea Salts and Bee's Needs Honey Products. Phone: 631.316.8784

  6. Long Island Beer Tours: Long Island's craft beer has award-winning breweries, festivals dedicated to the hops, and an active and impressive homebrewing community. Take in all the sights and flavors with a tour and tasting. There is sure to be a Long Island brewery to suit your tastes. Phone: 631.913.3817.

  7. Salt of the Earth Seed Company: All heirloom seeds are grown on the North Fork of Long Island by farmer Stephanie Gaylor of Invincible Summer Farms. I am a huge supporter of Stephanie. She specializes in growing rare, and endangered heirloom vegetables, herbs, flowers, and has over 350 varieties of tomatoes; she is the tomato whisperer. Anyone who has a green thumb and is dreaming about sunny days ahead will appreciate these open pollinated, NON-GMO seeds.

  8. Browder’s Birds: The Browder’s Chickens are certified organic by NOFA-NY Certified Organic, LLC. Their hens are fed certified organic laying rations and live on a certified organic pasture benefiting greatly from the ability to forage daily. They have a pretty snazzy outdoor pantry of their own brines, pickled eggs, duck eggs, Christmas quiche, mayo, golden honey and dry rubs. Last time I was there they offered farm boots and some wool socks.

    Chicken Share: Their Chicken share runs for 20 weeks for a full share & 10 weeks for a half share and guarantees you a chicken each Saturday during your share time frame. 

    Winter Egg Share: Receive 2-dozen organic eggs twice a month.  

    Gift Certificates: These can be used to purchase organic chickens, organic eggs, and other products in season. If you want to shop from the comfort of your home they are offering free shipping for that special someone. They ship to the lower 48 states only, all others should call Holly and Chris at: 631.599.3394 for shipping information.

    Address: 4050 Soundview Avenue, Mattituck, New York. Hours: Fridays 3:00 p.m. – 5:00 p.m., Saturday & Sundays Noon – 5:00 p.m.

  9. Edible Communities Publication: Edible Publications is in 80 distinct culinary regions throughout the United States and Canada. They connect consumers with family farmers, growers, chefs, and food artisans of all kinds. Locally, in the tri-state area we have Edible East End (I contribute to the magazine and write a column for What's in Season), Edible BrooklynEdible Manhattan and Edible Long Island. Check out their 80 Edible Publications to subscribe to a local or favorite edible region near you.

  10. Valley Wine Merchants Wine Club: Out East Foodie went west to Oregon this summer and visited with Andrew Turner, the proprietor of Valley Wine Merchants. He is a renowned chef and connoisseur of the best wines of the Willamette Valley and beyond. I am hoping in the near future East will meet West and Valley Wine Merchants will offer Long Island Wines. In the meantime, if you have a sweet spot for West Coast and International wines like myself, the custom wine club that caters to collectors, novices and wine enthusiasts may be for you. As a member you receive 15% off all retail prices automatically. You can read about Andrew in the Oregon Wine Press and The Oregon Wine Country Travel.

    Address: 112 S College Street, Newberg Oregon. Phone: 503.538.5388