Summer Harvest Caponata

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While my father’s fig tree at his home in East Quogue, New York is being sun-kissed by the glorious days of late summer and we await the next fig bonanza harvest, the black beauty and Hansel eggplants in his garden are in clusters and purple bounds, waiting to be picked for a summer harvest caponata.

Black beauties are large and bell-shaped: my choice when making Melanzane alla Parmigiana (eggplant Parmesan) and one of the many Italian dishes I grew up on. But when it comes to caponata, a popular Sicilian condiment whose main ingredient is eggplant, I break a few rules that I hope will not make my grandparents roll and grumble in their grave.

During the holidays my grandparents would make a caponata with the consistency of a dark brown relish; it tasted sweet and savory. This would accompany the antipasto: cured meats, olives, pickled vegetables and mushrooms, artichoke hearts, hot peppers, fennel, various cheeses and crispy Italian bread. A meal-like portion of this relish on a piece—or two—of bread with a chunk of salty provolone cheese, delicioso! 

I recreated this Italian delicacy from my childhood with a few twists. I use the young Hansel eggplants that are tender, slender and less bitter than the black beauty variety, roasted instead of fried, and with the addition of cherry tomatoes to highlight the late summer harvest.

The only grumbling I hear from below is my stomach hungry for some caponata. 

 

Summer Harvest Caponata

ingredients

  • 2 pounds of Hansel or slender eggplant, cut into 1/2-inch cubes. 
    note: you can use any variety of eggplant available to you.
  • Sea salt and pepper
  • extra-virgin olive oil
  • 1 large onion, chopped
  • 1 pound of cherry tomatoes, cut in half
  • 3/4 cup pitted green olives, roughly chopped
  • 3/4 cup celery ribs and fronds, thinly sliced
  • 3 tablespoons capers
  • 3 tablespoons of toasted pignoli nuts
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of natural sugar
  • 3 tablespoons of water
  • 3 tablespoons of tomato paste
  • 3 tablespoons of basil, chopped

 

directions

  1. Place the eggplant on one baking sheet and the cherry tomatoes on another. Drizzle both with 3 tablespoons of olive oil and 1 tablespoon of sea salt. Place in a 400° oven and bake for 30 minutes or until tender; set-aside.
  2. Lightly toast pignoli nuts in a small frying pan until fragrant; set-aside.
  3. Meanwhile, in a large dutch oven pot or large pan, heat 3 tablespoons of olive oil over medium-high heat. Add onion, stirring occasionally, until onion softens, about 5 minutes. Then add the celery and cook for, 5 minutes. Add tomato paste and cook for, 2 minutes. Add water to pan and stir until incorporated.
  4. Then gently fold the eggplant into the pan mixture and cook for, 2 minutes. Add the roasted cherry tomatoes, capers, olives, vinegar, sugar, 1 tablespoon of salt and 1 teaspoon of pepper; fold in gently and cook for, 2 minutes. Then add the toasted pignoli nuts, basil and gently fold in.
  5. Remove from heat; let cool completely. 

Note: Caponata keeps for up to one week refrigerated. Bring to room temperature before serving.

Serving suggestions

Perfect as a crostini or to accompany a charcuterie and cheese plate.

Complements fish or chicken beautifully. Shown below is Dock to Dish line caught Golden Tilefish from Montauk.

Harvest East End Cheers to 40 Years of Winemaking on Long Island

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Long Island Wine Country had a lot to celebrate about. In fact, 1,300 enthusiasts of wine and food, including Governor Andrew Cuomo joyously gathered under a festive billowing tent to raise a glass and cheer for 40 years of winemaking at the 4th Annual Harvest East End at McCall Vineyard & Ranch in Cutchogue New York. The regions farms, fishermen, 34 local top chefs and 43 vintners showcased the bounty of the land, sea and vines. It was the first year that this vinous and edible gala was held on the North Fork of Long Island and how fitting considering two pioneers were honored for giving rise to one of the world’s most exciting viticultural and culinary destinations: Louisa Hargrave co-founder of Hargrave Vineyards (now known as Castello di Borghese Vineyard) for planting the first vitis vinifera grapes with her former husband Alex Hargrave, and John Ross, who established Ross’ North Fork restaurant that featured local wines and grown food that helped ignite the farm-to-table movement on the North Fork; all of which was 40 years ago.

Governor of New York Andrew Cuomo. Photography credit: Jessica Guadagno

“Put tourism together with the wine industry, and they can grow an entire region,” says Governor Cuomo. “And that’s what you’re seeing here on the North Fork of Long Island.”

The Master of Ceremonies was Joshua Wesson, a leading authority on wine and food pairing, the founder of Best Cellars and author of Williams-Sonoma Food & Wine—A New Look at Flavor that he signed for fans. Harvest was presented by Wine Enthusiast Magazine and organized by the Long Island Wine Council with support from Merliance, that benefited four important regional charities: East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau.

And to top it off Out East Foodie has come full circle—It was my first anniversary. Last year’s Harvest East End was my debut where I was introduced to the edible artisans of the East End: chefs, fishermen, farmers, cheesemakers, and vintners to name a few. I am humbled to be surrounded by the people of this region who are passionate and dedicated to their craft or cause. I have told the stories of a few over the course of the year, shared recipes that have been inspired by the bounty of the two forks and am honored to continue to do so. This fall our sustainable home Sheridan Green will be complete. It will be a place where like-minded stewards of the land and sea can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.

A wine and food celebration

Guests were given their own personal wine glass that was attached to a lanyard like strap to put around your neck to ease the juggling dilemma between holding a wine glass and a plate of food; thank you Harvest East End for this welcomed convenience as balancing the glass, camera, plate of food, iPhone and purse is a social media hodgepodge. 

Beautifully designed wine labels by Bouquet Wines from Mattituck, New York

My husband Christopher enjoyed the wine tasting and particularly liked Mattebella Vineyards Old World Blend.

Coolfish Grill and Wine Bar served bay scallops mango ceviche; the mango was an unexpected twist.

Mirabelle at Three Village Inn served a unique Crème brûlée that was made with duck eggs, infused with vanilla bean and topped with a sprinkle of maple bacon crumble, simply fantastic.

A refreshing and delicious watermelon gazpacho that was garnished with a Koppert Cress micro shiso amongst a beautiful flower arrangement.

First and South restaurant may have topped their chocolate covered pork rinds from Dan's Taste of Two Forks. In an oyster shell they baked an edible cracker mocking the shell and placed the oyster, and a dollop of homemade horseradish and ketchup on top, brilliant.

The North Fork Table and Inn made a spicy marinated McCall Ranch Beef summer roll with wasabi aioli.  This tasted as beautiful as it looked.

Gourmet Sorbet by the Sorbabes: Top-strawberry rhubarb crumble (my favorite), Right-pistachio with sea salted caramel, Bottom-coconut chai with macaroons and Left-passionfruit lychee. All gluten-free and non-dairy made with seasonal ingredients.

Jewel restaurant by Tom Schaudel served a corn chowder with crab. The balance of this dish was singing the bounty of the two forks, was truly lovely.

A Taste of the North Fork made meatballs with cHarissa, hummus and cilantro. The meatballs had a Moroccan flare of interesting spices from the cHarissa, really tasty.

To continue with the meatball theme a Mano Osteria and Wine Bar made a veal meatball with a lobster bisque sauce. I was unsure about the veal and lobster combo, but it was a match made in heaven.

The heart of the billowing tent was lit up with colorful lanterns, as the VIP attendees sipped older vintages and special selections of East End wines presented by Empire Merchants. Although there was a white picket fence that separated the VIP's from the rest, we all had a few things in common, the love for wine and food in Long Island Wine Country.

Peconic Community School Shares their Progressive Perspective

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“The more closely he has observed the tugboat, the more deeply he has been stirred by it, and the more eagerly and vividly he will strive to recreate it, in building, in drawing, in words.” ― Caroline Pratt

The North Fork Education Initiative’s second annual Share: A Celebration of Education fundraiser and cocktail reception was held last Sunday at the Golden Earthworm Organic Farm in Jamesport, N.Y. to benefit the Peconic Community School, a holistic elementary school that uses a project-based, arts-integrated curriculum to deepen learning and promote creativity for children ages 3-11. The evening was enchanting as the Peconic Community School shared their progressive perspective on the upcoming school year and the future ahead.

Supporters from the community gathered on the beautiful grounds of the Golden Earthworm Farm to hobnob, sip and nosh on locally sourced farm fare by local chefs: Michael Meehan of H2O Seafood Grill, Noah Schwartz of Noah’s, Lia Stanco Fallon of The Riverhead Project, Amelia & Michael Hegeman of Healthy Gourmet, Todd Jacobs of Fresh, an artisanal frozen treat by Joe & Liza's Ice Cream and pours by the Shinn Estate Vineyard, Jamesport Vineyards and Blind Bat Brewery. The Golden Earthworm Farm has served as an outdoor classroom for the Peconic Community School kids, where they plant, harvest and spend time with the animals.

There were silent auction items from the East End to bid on to benefit the Peconic Community School, student gallery work on display and live music was performed by The Soul Jazz Train Express; a band who is on a mission to expose kids of all ages to their unique melodies; an appropriate tone for a progressive affair.

For Kathryn Casey Quigley and her sister Elizabeth Casey-Searl growing up on the North Fork has given them a strong sense of place and an appreciation for its natural beauty. So much so that in 2010 they and several like-minded people in the community came together to launch the North Fork Education Initiative, a nonprofit on the North Fork of Long Island that offers a new educational model for the community through an independent school—Peconic Community School— and programs that foster community, creativity and sustainability for all on the East End of Long Island. 

First rw from left: Lea Abrams, Sharon Cook, Alison Aldredge, Kathryn Casey Quigley. Second row from left: Liz Casey-Searl, Colleen Hanley, Trish Eckardt

In Fall of 2012, the Peconic Community School opened its doors to its first group of 9 students. This Fall, they will be expanding to include a pre-school combined with their K-5; they presently have 26 students enrolled and counting. “One of the philosophies we follow at our school is place-based education. The surrounding area becomes the classroom and a deep understanding and intimate knowledge of our local farms, vineyards, and waterways is an ongoing part of our curriculum and school culture,” says Quigley, founding member of the North Fork Education Initiative and Co-Executive Director of the Peconic Community School. 

Lea Abrams, guest speaker.

The guest speaker for the evening was Lea Abrams; a respected and revered educator for 30 years and formerly a beloved teacher of the Ross School, in East Hampton and Bridgehampton. Abrams spoke about the difference between traditional and progressive teaching methods. 

Traditional: everything that can be studied has a limitation.
Progressive: everything that can be studied is boundless.

Her speech jogged my memory back to 1st grade when I was seven years old. The entire class was tasked to participate in a color by numbers winter mural; it was enormous and spanned the entire classroom wall. As a child I was creatively curious and asked lots of questions, so much so that the teacher would answer, “This is the way it is.” When it was my turn to color I turned to one of my classmates and said, “Wouldn’t it be cool to color part of the snow blue?” My rationale was the snow casts a blue color at times when the sunlight shines on it. I decided not to ask the teacher for permission because I knew she would not want to hear my logic beyond the task at hand. So I quickly began to tag the snow areas with blue chalk; I wanted to make a statement, I wanted to be heard. 

Some might say I was a troublemaker and should have done as instructed; I would say I was thirsty for that teachers undivided attention. When the teacher saw what I had done, she reprimanded me in front of the entire class and stated, “Laura will never participate in a mural of any kind, ever again, you ruined it for everyone.” I felt as if I committed a crime. In that moment I made a choice, to either crawl into my shell and squander all creative and inquisitiveness in my being or that I would be an artist where I can visually and verbally express myself; I chose the latter. Today, I am a graphic designer and now blogger, freely creating and communicating. How many children do you think have a similar story and tragically went the other way, shouldn’t students be empowered? 

"The ultimate aim of education is to enable individuals to become the architects of their own education and through that process to continually reinvent themselves." - Elliot W. Eisner

Kathryn Casey Quigley, founding member of the North Fork Education Initiative and Co-Executive Director of the Peconic Community School. 

“At the Peconic Community School we approach education through the lens of the child: social, emotional, spiritual and academic. And rather than being bound to one particular singular educational philosophy we are bound to the child,” says Quigley. Their guiding principles are rooted in: exploration and discovery, cooperation and collaboration, creativity and imagination, conversation and sustainability, wonder and reverence, respect and responsibility, multiple intelligences and academic excellence.

As a parent the stories you might hear are: “My child does not like school, they do not understand him,” “My daughter feels lost,” “Mom, why don't they listen to me,” “Dad, I do not learn anything in school, it is so boring.”

And after 1 year here is what they are hearing: “Mommy, I'm not too sick to go to school, can I go to school all summer?” “When do I get to go back to school again?”

“It takes a village to raise a child, but a community to truly change the narrative to shift these stories,” says Quigley.

We can become agents for change in our schools, even in our public school systems. The Peconic Community School’s holistic approach is a powerful model for our children, for the generations to come and the community at large.

For more information contact: info@northforked.org and to learn more about the Peconic Community School: www.peconiccommunityschool.org.