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Out east foodie is about celebrating the bounty and richness of all things food throughout the east end of Long Island. I am a trained Graphic Designer for over 20 years, bringing people’s brands and stories to life in a holistic way through beautifully designed graphics with combined photography and text. My hope is to bring that same level of expertise, passion and sensitivity to this blog, which will captivate the out east communities stories in a unique way. I will be visiting local farms, fisheries and artisanal food makers that span the palate of the Hamptons and North Fork region, sharing with you the foods and philosophies of these local artisans. There is a revival of history on the east end. It revisits the old tradition of farm-to-table and brings neighbors to one another by supporting what makes us thrive and what makes the east end so special. Building bountiful relationships with local bakers, beekeepers, cheesemakers, chefs, farmers, fishers, gardeners and winemakers, we can create an eco-friendly food system that is undeniably sustainable, local and delicious.

Spring is all about green shoots and new growth. The quintessential gastronomic sign of an early spring is young fresh green garlic and green shallots that are harvested before the cloves have begun to mature. The season for these mild flavored alliums is short, so sauntering to your local farmers market to snatch up these mild but distinct flavored beauties is not recommended.

Spring Greens Soup with a Poached Farm Egg Recipe

ingredients

1/2 pound of young green garlic, outer layer peeled and chopped

1/2 pound of young green shallots, chopped

1 cup of parsley

2 cups of watercress

2 cups of radish greens

1 large onion, chopped

1 medium potato, peeled

8 cups of chicken or vegetable stock

1 tablespoon of unsalted butter

2 tablespoons of olive oil

1 tablespoon of fresh thyme

2 tablespoons of sour cream

Salt and pepper to taste

chives, snipped for garnish

poached egg

Fresh farm eggs (1 for each bowl)

3 tablespoons of white wine vinegar

directions

Melt the butter and olive oil in a medium stockpot set over medium-low heat. Add the young green shallots and garlic, watercress, radish greens, onion and potato.
Stir occasionally, until softened, about 20 minutes. Then add the parsley and thyme.
Add 8 cups of stock and bring to a boil.
Add the sour cream and with a hand held immersion blender puree in the stockpot. Add salt and pepper to taste.

poached egg
Half-fill a wide pan about 4 inches deep, with unsalted water. Add 3 tablespoons of white wine vinegar and bring to a boil.
Break an egg into a small bowl. Stir the water clockwise so it is moving and then gently tip the egg into the pan. The circular movement helps the egg white to gather into a ball.
Poach egg for 1 1/2 minutes.
(if you like your poached egg to be firmer, cook for 2 minutes.
With a slotted spoon lift the egg out of the pot and rest the bottom of the spoon on a paper towel to absorb some of the liquid.
Place the poached egg in the center of a shallow soup bowl.
Ladle the hot soup around the poached egg, carefully not to cover or pierce it. Garnish with snipped chives.