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

Trending topics that have kicked off the month of February on the East End of Long Island are the arctic blasts and the Riverhead Farmers Market—polar opposites: an oppressive freeze and a nourishing thaw. On Groundhog Day opposing predictions from Punxsutawney Phil was for six more weeks of winter and Long Island’s very own Malverne Mel and Holtsville Hal for an early spring. Unfortunately, I think Punxsutawney Phil is right. But one thing is certain (I predicted this one); the Riverhead Farmers Market is a huge success. Hundreds of eager attendees piled in from the front and back entrances of the 8,000-square-foot old Swezey’s Department store downtown. It took me 15 minutes to find a parking spot, and a few moments shy of purchasing some of my favorite edibles.

The theme of the day? Sold out.

Miss Lady Root Beer was dry of their small batch root beer by noon. I was bummed. I had plans to make poached pears and a marinade for tasty short ribs; next week I need to get there super early. I snatched a growler of Moustache Brewing Company’s Everyman's Porter, as they eventually became tapped. Browder’s Birds ran out of their eggs twice after going back to the farm to replenish; thankfully I grabbed a dozen.

And the theme continued: Tend Coffee, Kalypso Greek Yogurt, Blue Duck Bakery, Merkin Fisheries, Goodale Farms, Race Rock Oysters and Moustache Brewing Company – all sold out.

I made my way to Chef Lia Fallon of The Riverhead Project where I sampled Moroccan egg salad with green mango and a snow pudding, both made with Browder’s Birds eggs. The snow pudding was a meringue with lemon curd and a currant that resembled a cracked egg.

After indulging, I scurried over to the North Fork Chocolate Company which makes artisanal chocolates and desserts from products of the local farmers. I bought the espresso chip bark crafted using LiV Vodka.

Fallon’s snow pudding and the handcrafted bark of the North Fork Chocolate Company inspired my lemon curd chocolate tart. How can the chefs, artisans and farmers of the East End not inspire anyone to create a meal or treat? And what better way to your sweethearts stomach this Valentines Day than with a lemon curd chocolate tart.

During these winter months a farmers market will surely keep you busy in the kitchen or happily stuffed. It is my way to ward away the winter blues and to be supportive of the East End Community.

Bring on the next six weeks of winter as I will surely be creating a feast.

The Riverhead Farmers Market is at 117 East Main Street, Saturdays, February 1 through May 17 from 11 a.m. - 3 p.m.

Lemon Curd Chocolate Tart

ingredients

Lemon Curd

4 large egg yolks from Browder's Birds eggs
1/2 cup granulated sugar
Zest and juice of 2 large lemons
6 tablespoons of unsalted butter cut into 6 pieces; room temperature
1/8 teaspoon salt

Melted Chocolate

1/4 pound of espresso chip bark from the North Fork Chocolate Company, chopped (you can use any good dark chocolate)
2 tablespoons of heavy cream

Dough

1 egg yolk
2 tablespoons of very cold water
1 teaspoon of vanilla extract
1 1⁄2 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 teaspoon of salt
1 stick of cold unsalted butter, cut into 1⁄4-inch cubes

directions

Lemon Curd

Fill a medium saucepan with 2 inches of water and bring it to a simmer.
Place all of the ingredients except the butter in a large heatproof bowl or sauce pan and set the bowl over the simmering water, but not touching, and whisk constantly until the yolks thicken; about 10 minutes. You do not want the eggs to curdle.
Remove the bowl from the simmering water and whisk in the butter one piece at a time; wait until each piece is completely melted before adding another.
Set a fine-mesh strainer over a medium bowl and strain the curd; discard the solids left in the strainer.
Cover the lemon curd with plastic wrap and cool in the refrigerator completely, about 2 hours. The curd can be stored in the refrigerator for one week.

Dough

Place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine.
Cut up the cold butter into 1/2 inch cubes and process until the mixture resembles coarse meal, about the size of garbanzo beans. Pulse about 10 seconds.
Mix in a small bowl the egg yolk, water and vanilla extract. Slowly add this liquid through the feed tube, just until the dough holds together. The dough should be visibly crumbly where you can pinch the dough between your fingers and should hold. You are not looking for a ball state here.
Remove the crumbly mixture from the processor and place on a smooth surface. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough.
Flatten each portion into a disk, cover with plastic wrap, and refrigerate for one hour before using. This will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use.
On a lightly floured surface, roll out the pastry to fit into (6) 4-inch tart pans or (1) 9-inch tart. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. To make sure it is the right size, take your tart pan and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.
Lightly roll pastry around your rolling pin and unroll onto the top of your tart pan. Gently lay in pan and lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry dough.
With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and freeze 30 minutes to chill the butter and rest the gluten.
Preheat oven to 375° and place rack in center of oven.
Bake for approximately 20 – 25 minutes; until golden brown. If the dough puffs up use a spoon to press down lightly and continue cooking.
Once done let the tarts cool completely.

Melted Chocolate

Fill a medium saucepan with 2 inches of water and bring it to a simmer.
Place the chocolate bark and heavy cream in a sauce pan over a simmering pot of water and stir until melted. (you can also microwave the chocolate and heavy cream in a bowl for 30 seconds, stir and repeat again for 30 seconds, until fully melted)

Assembly

Place a generous dollop of the melted chocolate into the pie tarts. Cover the bottom completely about ¼-inch high. Once all tarts are filled with the chocolate place in the refrigerator to cool completely for 1 hour.

Once tarts with chocolate are cooled completely place 2 generous tablespoons of lemon curd on top of the chocolate. Sprinkle with a zest of lemon and shaved chocolate.