What’s in Season? Fall’s Best

Wondering what foods are in season…other than apples and pumpkin?! Simply head to the farm stand to see what’s fresh and local or look for items on the list below, as eating with the season is always the way to go. Here’s your fall grocery list – grow, pick, buy, cook, and enjoy!

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  • apples
  • pears
  • broccoli
  • squash
  • pumpkin
  • sweet potatoes
  • herbs
  • eggplant
  • brussles sprouts
  • arugula
  • kale
  • beets
  • pomegranates
  • figs
  • grapes
  • cabbage
  • peppers
  • green beans

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One Healthy Breakdown: eat fresh, eat local, eat well, at F A L L !

Wellness at the Farmer’s Market

The Amagansett Food Institute (AFI) will be hosting a day of discussion, demonstration, and tasting focused around wellness, nutrition, and rejuvenation this Sunday, September 11th 10am-4pm at the Amagansett Farmers Market (367 Main Street, Amagansett.)

Amagansett Farmers Market

As part of the event, AFI will promote Foodstand’s newly launched Good Eating Challenge and raffle off a $50 gift card to the Amagansett Farmers Market for those that sign up. Foodstand is a “people-(em)powered community on the frontline of good food.” Using an online platform, the Foodstand app, and offline Foodstand Spotlight events, Foodstand connects “eaters and good-food makers, united by the mission to bring good eating choices to all, and make good food the default not the exception.” AFI is a Foodstand Ambassador. Visit the Foodstand to find good food news, growing and cooking tips, and local food events:

Zoe Klein, Associate Director of Education & Programs at the Wellness Foundation, will be leading a discussion on healthy eating for families from 2-4pm. She will follow the discussion with a short healthy food demonstration. The Wellness Foundation’s empowers children and adults with the information, tools and inspiration they need to adopt healthy lifestyles.

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Hamptons Just Healthy will also provide a cooking demonstration and meal tasting in the early afternoon. As said by Hamptons Just Healthy, they are “more than just a meal plan, it’s a lifestyle.” Hamptons Just Healthy wants to make life easier for those with busy schedules and less time for meal preparation to still enjoy healthy meals with high-quality ingredients.

Jolie Parcher, Founder and Director of Mandala Yoga Center for Healing Arts in Amagansett Square, will lead attendees in a brief introduction to essential oils and meditation and

Hamptons Wellness on Wheels will be on-site throughout the day, providing personal training and health coaching assessments, a stretch mobility test, and a doTERRA hand aroma touch technique. For more information, please contact info@amagansettfoodinstitute.org. Suggested donation of $5 per person for the Amagansett Food Institute, a tax-exempt nonprofit organization that supports farmers and food producers on the East End of Long Island.

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One Healthy Breakdown: transitioning from summer to fall in the healthiest way

2016 Farmer’s Markets & Farm Stands

OHH has a serious love for all things fresh and local. We think farmer’s market season is the best season. Here’s your 2016 guide to local Hamptons Farmers Markets and farm stands:

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Herbs

Bread

One Healthy Breakdown: shop local, eat fresh, know your farmers, feel good!

*indicates availability of organic

The Freshest Shrimp Tacos

Inspired by fresh local produce at the farmer’s market, Deirdre created a light, colorful summer recipe for one of her very favorites: tacos! These shrimp tacos pack tons of flavor and freshness!

IMG_5708Ingredients: (makes 4 tacos)

  • 8 oz. shredded red or green cabbage (or mix)
  • 1 lb. raw shrimp, washed, peeled, and deveined
  • 16 cherry tomatoes, halved
  • 1 orange
  • 3 Limes
  • 1-2 avocados, diced
  • 1 jalapeño, seeded and diced
  • 2 ears of corn, raw cut right off the cob
  • 2 heaping table spoons of Greek yogurt (or sour cream)
  • A handful of resh cilantro, chopped
  • Cayenne pepper, kosher salt & fresh ground pepper, and hot sauce to taste

For the cabbage corn slaw, combine the following in a large bowl and whisk together until smooth:

  • Juice of 2 limes
  • Juice of 1 orange
  • Greek yogurt/sour cream
  • Diced jalapeño to taste
  • Few splashes of hot sauce
  • 2 tablespoons chopped cilantro
  • A dash of cayenne, salt, and pepper
  • Shredded cabbage
  • Corn

Mix and set aside.

For the shrimp, combine:

  • Shrimp
  • Juice of 1 lime
  • A pinch of cayenne, salt, and pepper
  • Few dashes of hot sauce

Heat a non-stick pan on med-high. Add a splash of olive oil and sauté shrimp until opaque. Build your tacos on warm tortillas of your choice or top a bed of greens for a taco salad! Add avocado, chopped cilantro and hot sauce (optional.) Enjoy!

One Healthy Breakdown: fresh enough for taco Tuesday or taco any day!

Super Summer Salad

If you ask me, summer supper is not complete without a super summer salad. I make a big salad like this at least once a week with dinner and use the leftovers for lunch salads. This makes the perfect crisp, colorful side dish or light dinner or lunch if you add some protein, like grilled chicken, shrimp, or beans. The best part is that the possibilities are endless with a summer salad!FullSizeRender(34)Start with a bed of leafy greens and add as many veggies/mix-ins as you’d like – best to use as much local, in-season, organic produce as possible! Here’s what I used:

  • mixed greens
  • chopped basil
  • chopped scallion
  • 1 tomato
  • 1 avocado
  • 1 green pepper
  • chopped radish
  • organic corn
  • chopped carrots

Additional options:

  • berries
  • cucumber
  • nuts
  • beans
  • onions
  • chicken
  • fish
  • lean beef
  • tempeh
  • eggs
  • edamame
  • cheese

Use a simple, homemade dressing to keep the focus on the fresh produce. Oil and vinegar, lemon juice, or a light vinaigrette works great (mix 2 tablespoons vinegar, 1 tablespoon olive oil, 1 teaspoon dijon mustard, 1 tablespoon lemon juice, pepper, and a little salt.)

One Healthy Breakdown: eat the rainbow with a super summer salad!

Local Delivery, Local Goodness, Local Special!

The Good Farm Delivery brings the best in local eats and goodies right to your door, not only making farm-to-table possible, but also incredibly convenient and fun! Shop the online farmer’s market for anything from “good grab” bundles or à la cart produce to handmade cleaning products, coffee, and much more. Whether you frequent The Good Farm or have yet to order,  you’re invited to take advantage of their “Locals Month” promotion by getting one free delivery during the month of June! Just order by 8pm on Tuesday for Friday delivery (Southampton to Montauk, Memorial Day thru September.)

TGFDlogoThe Good Farm Delivery, solely sourced from East End farms and artisans, was founded by Megan Schmidt, cookbook contributor, food stylist, local food advocate, passionate home cook, and mom. As a true believer in the benefits of locally-made food and products, Megan wondered how she could make eating locally in the Hamptons easy and convenient. After all, many seasonal residents are just figuring out Water Mill from Wainscott, let alone sourcing local food. The Good Farm Delivery has returned for its third season to curate, collect, package, and deliver the best local food right to your doorstep. No hassle, just real, good stuff.

081613So, get shopping! Use code ‘LOCAL2015’ at check-out on any order during the month of June for free delivery! All Good Farm clients receive 10% off any OHH Nutrition Package this season as well! The Good Farm and One Healthy Hamptons want you to get healthy, get local, and get cookin’!

One Healthy Breakdown: Bringing the farmers’ market right to your Hamptons door step! That’s GOOD!

 

 

Big Weekend in Sag Harbor!

We all know that Memorial Day is the unofficial start of summer in the Hamptons, but I must say that this weekend is pretty big for Sag Harbor – our big chance to soak up as much of Sag before the summer chaos sweeps in…a walk on Main Street and dining al fresco are a must!

SagOther than the regular beauty around town, the Sag Harbor Farmer’s Market debuts on Saturday, May 16th (not the 17th like the sign says!) from 9am to 1pm. It’s with open arms that we welcome the Farmer’s Market back after a looooooong lacking fresh, green, locally grown goodness. If you’re elsewhere in the Hamptons, check out this list of Farmer’s Markets for the 2015 season.

FullSizeRenderAnd, for those of us who have been patiently awaiting the reopening of the newly renovated Sag Harbor Gym, it’s looking like Saturday is the day as well, so you can hit the gym and the farmer’s market. Sounds like a healthy weekend to me!

FullSizeRender_2In other news, if you haven’t checked out the new Harbor Market and Kitchen on Division and the newly expanded Provisions Market and Cafe, you’re missing out! Lastly, Baron’s Cove Hotel and Restaurant is back in business and looking beautiful after a full renovation.

IMG_1246One Healthy Breakdown: Soaking up the spring sunshine in Sag this Saturday & Sunday!

Spring Superfoods

Spring is slowly, but surely moving on in. Let’s start taking advantage of fresh spring produce, raw fruits and veggies, and a rainbow of color. Incorporating the following spring superfoods into your varied, whole-food diet is definitely a super duper idea indeed!

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  • Artichokes
  • Asparagus
  • Avocado
  • Beets
  • Berries
  • Bok choy
  • Cauliflower
  • Eggs
  • Greens
  • Kefir
  • Radishes
  • Salmon
  • Scallions

One Healthy Breakdown: spring into the season of freshness!

The Personal Experience of the Farmers’ Market

Farmers’ markets have gained popularity in recent years for a number of reasons. Primarily, people are becoming increasingly interested in health, flavor, the benefits of eating fresh, local food, as well as supporting local farmers. To us, equally important is that of creating community. The Hayground School Farmers’ Market, now in its fifth year, strives to make community a major focus of our mission.

563210_506222016084815_1251021069_nThe market was founded in 2009 by Jon Snow of the Hayground School to create a venue for kids to learn and sell produce and seedlings grown in the school’s garden. As leaders of the East End chapter of Slow Food USA, we had been involved in raising funds for the school to build their own greenhouse and the idea for the market naturally followed. Implementing the values and vision espoused by the Slow Food movement, such as encouraging school gardens and locally raised food as a catalyst for community sustainability would coalesce in the form of the farmers’ market.

Our idea was to have an afternoon market, when folks would be more likely to linger and socialize as well as shop for fresh, local food, and other products. We chose Friday because with the weekend just beginning, people tend to be in a relaxed, celebratory mood. We set up picnic tables to encourage folks to settle in and enjoy the experience. Who doesn’t love eating outdoors?!

Once the concept came to fruition, we reached out to like-minded fisherman, farmers, vintners, and other local producers. There were 10 venders our first year. The market has grown steadily, reflecting the trend towards producers selling directly to customers, to the current 28 participants. A trend we like to see.

On Fridays, the market has become the ”summer town square” of Bridgehampton. Community groups are encouraged to have a presence, such as the League of Women Voters and Project Hope. We add extra attractions as much as possible, whether live music, a reading by a local author or a talk, by a local resident with a local story, like raising chickens at home.

Numerous families with children of all ages bring blankets for an impromptu picnic. Kids and dogs are everywhere; friends meet and have long conversations. People chat with vendors about how their product is made and ideas on how to cook with it. In the technological world we live in, the personal experience encountered at the farmers’ market is something people crave and we proudly create.

One of the most popular draws of the Hayground School Farmers Market is the mobile wood-burning pizza oven, an integral (and delicious!) part of the school’s culinary program.

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Hayground’s students are very involved with the market, as we had hoped. They have their own cart of produce, seedlings, and treats made in the school kitchen, such as pesto and hummus. Under Jon Snow’s guidance, the kids oversee the entire cycle, from planting and caring for greenhouse and garden plants on-site to eating them for school and camp lunches, selling them at the market, and of course, supplying pizza toppings. Ask one of the kids at the Hayground cart for a tour of the gardens. It’s wonderful to see how much they care and know about the process. It’s important in today’s world that kids know where food comes from.

So, what’s in season now? All kinds of lettuces and greens, blackberries, cucumbers, carrots, beans, beets, broccoli, corn, fennel, garlic, peas, potatoes, summer squash, tomatoes and more! Here’s a great recipe to use as a grilled meat or fish topping, in pasta, salads, or on toast with fresh cheese:

Red & Yellow Cherry Tomato Confit

Ingredients:

  • 1 pint red cherry tomatoes, stemmed and washed
  • 1 pint yellow cherry tomatoes, stemmed and washed
  • 3 garlic cloves, smashed and peeled
  • ¼ cup extra virgin olive oil
  • 3 tablespoons chopped fresh rosemary
  • Pinch crushed red pepper
  • Course sea salt
  • Fresh-ground black pepper

Preheat oven to 325 degrees. Spread tomatoes and garlic on a baking sheet. Drizzle with olive oil and sprinkle with rosemary, red pepper flakes, sea salt, and black pepper. Toss and bake until tomatoes are wrinkled and fragrant, about 45 minutes. Let cool in pan. Refrigerate up to a week.

One Healthy Breakdown: A farmers’ market, community gathering, and Friday night dinner, it’s all going on every Friday at Hayground!