We all can use some holiday cheer. Whaddaya say? To help ease your shopping woes for the pickiest and luckiest of folks, a holiday market in Bridgehampton and in Watermill has a plethora of edible and artisanal gifts that are sure to please. If you simply cannot peel yourself away from the cyber madness, visit Salt of the Earth Seed Company for that certain someone who has a green thumb, and if you received an incredible bonus this year (lucky you) and are looking to invest in something innovatively sweet, check out Sweet'tauk Lemonade. Oh, you want to whet your appetite for a special holiday meal? There is a list of imbibing reads that will have you chopping and supping. Have you been contemplating a chicken or egg share for a family member, maybe even a subscription to a community supported brewery for your beer loving friends? Yep, it's all there. 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!

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. She specializes in growing rare, and endangered vegetables that are on the verge of extinction. Anyone who has a green thumb and is dreaming about sunny days ahead will appreciate these open pollinated, NON-GMO seeds.
Kerber's Farm: Is a stylish "hamptons style" farmstand, minus the Montauk Highway crawl, that was revitalized in 2013 by the Huntington native Nick Voulgaris III, who has fond memories visiting the farm as a child. They make their own jams, pies, and jars of honey from their own bees. Some of the items are offered in specialty gift baskets. There is even a homemade apple pie kit that includes a dish and all the ingredients packaged in a sustainable wooden crate. While you are at it, grab a few of their apple cider doughnuts for the ride home.

Address: 309 West Pulaski Road, Huntington, NY 11743 Phone: 631.423. 4400
Sweet’tauk Lemonade: In 2012, Deborah Aiza, Founder and CEO of Sweet’tauk began making their premium lemonade in Montauk, NY and selling it at farmer’s markets and through their seasonal Montauk storefront. They built their initial following through self-distribution throughout the Hamptons, before successfully launching in Whole Foods Market Northeast Region and over one hundred independent markets in the NY metro area. Now, the next generation of lemonade, is raising growth capital on CircleUp, a leading online marketplace for private equity investing. Sweet’tauk lemonade is fresh squeezed, cold pressed, and never heated with less than half the sugar of other lemonades. It is the best lemonade I have ever tasted. And I am sure it will have sweet returns.

Contact: Deborah Aiza Phone: 631.668.5681 Email: deb@sweettauk.com Web: www.sweettauk.com
cHarissa: A Moroccan spice that is truly good on anything. This past June, cHarissa took first place in the “Cooking, Dipping or Finishing Sauce” category at the 2015 Summer Fancy Food Show and brought home the prestigious sofi Award. Earl Fultz at age 88, and his late wife, Gloria Elmaleh, started their business, cHarissa, to make and sell Gloria's Americanized version of the traditional Moroccan seasoning harissa. It truly is never to late to follow you dreams. Earl now 91 is spicing it up more than ever with—hot and mild—dry and oil based rubs that are available online and select retail stores.
Edible Reads: Some of my favorite local folks who know a thing or two about food, wine, cocktails and heirloom vegetables.

Long Island Food: A History from Family Farms & Oysters to Craft Spirits, by Tom Barrit, a prolific food blogger and Long Island native who serves up an eclectic bounty with a side of history that will entice appetites from Nassau to Montauk. He explores how immigrant families built a still thriving agricultural community, producing everything from crunchy pickles and hearty potatoes to succulent Long Island duckling. Experience the rise and fall of Long Islands bustling oyster industry and its reemergence today. And meet the modern-day pioneers in community agriculture, wine, cheese, fine dining and craft spirits who are reinventing Long Islands food landscape and shaping a delicious future.

Behind the Bottle: The Rise of Wine on Long Island, by 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. Anyone who is interested in Long Island wine should have a copy of this book.

Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients, by Amy Zavatto is a handy guide to imbibing the great outdoors through 40 inspiring recipes that is divided into seasons. There are great tips on how to best forage and preserve berries, herbs, flowers and other tidbits along the way. Forager’s Cocktails is a great tool for getting the most from backyards, parks, and woodlands. Get ready to craft one-of-a-kind cocktails. Cheers!

Heirloom Harvest: Modern Daguerreotypes of Historic Garden Treasures, by Amy Goldman grows heirloom fruits and vegetables—an orchard full of apples, pears, and peaches; plots of squash, melons, cabbages, peppers, tomatoes, eggplants, and beets on a two hundred acres in Hudson Valley. She is a premier gardener with a strong focus on preserving our agricultural heritage and supporting biodiversity of beautiful and rare heirlooms.The images taken by photographer Jerry Spagnoli have a timeless beauty that is luminous. An inspiring book for anyone who appreciates the fragility and strength of nature. Would be a beautiful addition to a gardeners book collection.
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'm a contributor to the magazine and the columnist for What's in Season), Edible Brooklyn, Edible Manhattan and Edible Long Island. Check out their 80 Edible Publications to subscribe to a local or favorite edible region near you.
East End Holiday Markets: Locally handcrafted edibles, jewelry, soaps, pottery, arts and crafts.

The Haygournd School Holiday Bazaar: Homegrown for the holidays, a food and craft bazaar that will feature:
Backyard Brine, Browder's Birds, Bizzy Bee Designs, Chef Giovani, Clarkson Avenue Crumb Cake, Danielle Leef Photography. Designs by the Sea, Diaspora Books, East End Light, Goodfood, Hamptons Handpoured, Jesus Chris if our King Church, j-lilli designs, Ketsy Knits, Lavender of the Hamptons, Le Fusion, Lois Ooliver Handmade Goods, Lora Lomuscio Ceramics, Marilee Foster Beans, Mary Jaffe Pottery, Michelle's Urban Gourmet, Nofo Crunch Granola, NYR Organic, Old School Favorites, Peaceful Planet Yoga, Rustic Ladybug, Sew Enthused Creations, Southampton Soap, Stars Café, Temptress Yarn.

Address: Hayground School, 151 Mitchell Lane, Bridgehampton When: December 5th, 10am-4pm

Holiday Gift Show with Southampton Soap Company and Friends: Three days of handmade holiday shopping featuring local artisans. Southampton Soap will give back 10% of their sales to their favorite charity each day. Last year was a great mix of food and craft. A perfect time to stock up on some gorgeous soap for you and those on your list. Make for a beautiful smelling stocking stuffer.

Address: 832 Scuttlehole Road, Water Mill, New York. Phone: 631.613.6041 When: Tuesday, Dec. 15 from 4-8pm; donation to the The Retreat; Saturday, Dec. 19 from 10-3pm; donation to Flying Point Foundation for Autism; and Tuesday, Dec. 22 from 4-8pm; donation to i-tri Girls.
Patty's Berries and Bunches Pure Local Honey and Edible Pepper Wreaths. You can pick up some of Patty's honey from her hives as well as these clever holiday dried pepper wreaths. Once the holiday season is over use these dried peppers throughout the year in your cooking.

Address: 410 Sound Avenue, Mattituck, NY. Phone: 631.298.4679
Community Supported Everything: By now, we are all familiar with a CSA (vegetable share), and in recent years an egg or poultry share, but what about a Community Supported Brewery? Yep! You heard it hear. If you buy all three share you have a perfect meal.

Golden Earthworm Organic Farm: Their full-season program runs for 26 weeks from June through November, which is the range of the local growing season on Long Island. Produce is picked fresh from thier fields, washed, boxed up, and delivered to your designated pick-up location every week. The shares contain 6 to 10 items, depending on the season and availability. Certified 100% Organic.

Address: 652 Peconic Bay Blvd Riverhead, NY 11901 Phone: 631.722.3302
Email: info@goldenearthworm.com

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.
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 - 5pm, Saturday & Sundays, Noon - 5pm.
Bigalice Brewing: For $125 here is what you get for their Community Supported Brewery (CSB)
Two new, empty half-growler bottles (each bottle holds 32 ounces), Two half-growler fills each month for 6 months; choose from any beer on tap, A Big Alice Brewing tote bag, 10% off merchandise and First opportunity to purchase special bottle releases.

Address: 808 43rd Rd, Long Island City, NY 11101 Phone: 347.688.2337 Hours: Wed-Thurs, 5-9pm; Friday 5-10pm; Saturday, Noon-10pm; Sunday, Noon-8pm

Moustache Brewing Co: For $150 here is what you get for their Growler of the Month Club: One 64oz Moustache Brewing Co. amber growler, One fill per month for a year in said growler, $1 off additional fills, Free birthday pint, 10% off all merchandise, Other perks and offers.

Address: 400 Hallett Ave Riverhead, NY, 11901, Hours: Friday, 3-7pm; Saturday, 1-6pm; Sunday, 1-5pm
Tend Coffee I have to admit, I'm a coffee snob. And I'm sure many of you would proclaim the same; coffee time is sacred to me and it needs to be good, real good. My first sip of this java jolt was at the Westhampton Farmers Market. Their coffee subscriptions are perfect for those with a refined coffee bean palate. Each subscription is based on pound, bean and grind.

Address: 924 Montauk Highway, Shirley NY, 11967 Phone: 631.772.4707 Email: info@tendcoffee.com
Hours of Operation: Monday-Saturday, 6am-8pm; Sunday, 7am-7pm

This past week I joined fellow Long Island food and drink enthusiasts at chef Tom Schaudel’s Jewel Restaurant in Melville, New York, to celebrate the much anticipated launch issue of Edible Long Island, a magazine that celebrates the stories of what we eat and drink, season by season.

In typical Out East Foodie fashion I was tasting, sipping and photographing Long Island’s best food and drink while conversing with like-minded strangers and friends.

Mirabelle Duck Rilette with cornichon walnuts marmalade

Jewel Restaurant: Oysters with Mango Caviar

As I took a bite of the candied bacon strip that was in my dickens cider by Roots Bistro Gourmand, I locked eyes with my virtual friend T.W. Barritt, a contributor to Edible Long Island and author of his fantastic blog Culinary Types; I felt like I found my long lost friend. After a minute of us enthusiastically greeting each other, T.W kindly states, “You know Laura, you are a week behind on your blog.” Two different emotions came to mind: complete joy that he follows my blog weekly and major anxiety about what seems to be a setback. I am not sure if T.W. noticed but the sweat started to pool on top of my brow—it was a perfect start to our in person friendship. So thank you T.W. for following my blog and the gentle reminder (we chuckled together) on my delay.

For over a year now it has been one big blur for my husband Chris and me, an amazing race of sorts to get our home Sheridan Green done before the years end. The combination of managing and constructing the building process, our professional jobs (that pays the bills), my blog and trying to nurture relationships with friends and family has been a feat. So once in awhile, sweat pools above my brow for feeling harried and other times overjoyed with excitement.

Two weeks ago we were able to sneak away from the daily grind to have dinner with dear friends of ours in New York City; we had not seen them in two years. This gathering reminded me of the homemade meals and spirits we would share with family and friends: breaded grilled flounder with the infamous panzanella salad during the summer months on Long Beach Island, New Jersey, gnocchi made three ways for the Gnocchi Fest in December at our friends Bed and Breakfast, The Sea Spray Inn in Ocean Grove, New Jersey, cassoulet at my aunt and uncles in Weston, Connecticut where we would always cook a feast for no special occasion, corn and flour tortillas for fish tacos during the winter months in Todos Santos, Mexico at my aunt’s compound where my brother’s family from Bend, Oregon and other family members would get together for a vacation and last but not least sipping wines from the Willamette Valley visiting friends in Portland, Oregon.

However sad it may seem that we have not seen most of you in a very long time, I have a feeling it is going to be very hard to get rid of you once Sheridan Green is complete.

We are one month away from being moved in and as I type this the kitchen cabinets are being installed and the trim is getting set in place, Yippie! The 7kw solar array is ready to run the geothermal system so we won't have any energy bills or require fossil fuels to heat and cool the house.

The hot yoga studio is ready for Heat Mizer temperatures, the kind of heat that us Bikram yoga fanatics love. The Edible garden above the carport awaits some attention, so in the meantime I have been taking biodynamic workshops with the great KK Haspel so we can apply those practices on our property. And for the first time in my life I am the proud owner of a car, a Ford CMAX hybrid; it has been one heck of a ride—no pun intended.

Soon all our friends and family from afar can add the East End of Long Island as your next viticultural and culinary destination. Not only will this be a home for loved ones to gather but a place where like-minded people can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.

In honor of our friends, family and all the edible gatherings we have shared in the past I created an autumn panzanella salad to indicate where we are today. I had such fond memories making this salad over the years that I wanted to create one that reflected the season.

Cheers to all of you who have been so supportive, to T.W. Barritt for reminding me how fleeting time truly is and for my husband Chris who is making it all happen—I love you.

Autumn Panzanella Salad

ingredients salad

1 dumpling and 1 acorn squash (you can use butternut squash)  peeled, sliced and seeds removed and reserved.
1/3 cup of squash seeds
3 teaspoons of sea salt
8 (3/4-inch cubed) whole grain bread
5 red medium sized beets, peeled and quartered (reserve the beet tops for the salad)
2 cups of beet greens roughly chopped
1 tablespoon of fresh sage, chopped
3 tablespoons of olive oil
10 slices of fresh ricotta salata (as you desire)

ingredients for vinaigrette

¼ cup of olive oil
1 tablespoon of pumpkin oil
1 teaspoon of sea salt
1 teaspoon of cracked pepper
1 tablespoon of dijon mustard
1 tablespoon of maple syrup

directions

Preheat oven to 350°. Toss the cubed bread in 1 tablespoon of olive oil and a teaspoon of sea salt. Place on a baking sheet and bake for 20 minutes or until golden brown.
Take the reserved seeds from the squash and place on a baking sheet. Sprinkle with dash of sea salt and toast in oven for approximately 15 minutes or until golden brown.
Increase the oven temperature to 400°. Slice and peel the squash. Toss in 1 tablespoon of olive oil and a teaspoon of sea salt. Bake for 30 minutes or until fork tender. Do not over cook. (note: you may find it easier to peel the squash (for acorn and dumpling) after the slices are baked
Toss the beats in 1 tablespoon of olive oil. Place on a baking sheet and cover with tin foil. Bake for 40 minutes or until fork-tender.
Slice the ricotta salata cheese and set-aside

for vinaigrette
Whisk together all the ingredients for the vinaigrette.
In a large bowl begin to layer all ingredients (squash, beets, bread, seeds, and beet tops) except for the cheese. Lightly, toss all ingredients with the vinaigrette and let sit for 5 minutes. Place ricotta salata on top of the salad and serve.

Serves 4 people