From the Fyr 6.4.2026

Junie and I (And Charles) enjoying the fruits of the start of another amazing North Fork Summer.

FARM FORECAST

You can feel it now guys. And I’m hoping this warm weather finally sticks around because the roads are busier, the garden centers are packed, everyone suddenly remembers they own linen (or denim, bc if you’re not as excited about the return of denim on denim as I am, then I’m not sure we can be friends) clothing, and the farmstand hauls are getting bigger by the day. 

Everything is aggressively green right now in the best possible way. Asparagus is still going strong (thank god because I’m emotionally attached to it), the greens are beautiful, herbs are exploding, and you’re starting to see strawberries and sugar snap peas popping up at the roadside stands.

This is the moment. Before the tomatoes and zucchini completely take over our personalities. You know what I’m talking about.

And speaking of summer officially beginning around here…

WOOD FIRED FRIDAYS START THIS FRIDAY.

We’re ridiculously excited about this one.

There’s just something about food cooked over fire that feels right this time of year. Smoky air, paper plates, olive oil dripping down your arm, everybody standing around pretending they don’t want another piece while absolutely wanting another piece. And say it with me…SOURDOUGH PIZZA!

Freshly caught blowfish.

And if that wasn’t enough, this year we’re also adding something new: fish.

But not just any fish.

This is hyper-fresh, sustainably caught local fish that changes week to week depending on what actually comes off the boats. The fishermen use incredibly low bycatch methods. Hook and line, spearfishing, selective netting. The kind of fishing where what they DON’T catch matters just as much as what they do

One week it might be bluefish. Maybe mackerel. Maybe blowfish. The fishermen text what came in, John heads to the dock, picks it up fresh, and within a couple days it’s cleaned, cooked over wood fire, and on your plate.

That means the menu moves with the water instead of against it.

Honestly, that’s the dream. And a few years ago, I hoped for this back home. I was on a trip to Portugal and we befriended the chef at the hotel we stayed at. We were lucky enough to accompany him down to the docks one morning to pick out our dinner for THAT very night! It was one of the most fresh, love-filled, meals I have ever tasted and now that same vibe isn’t just for vacation. It’s home. Right here on the North Fork. 

Not pretending every fish should exist every week of the year. Not trucking seafood across the country because people demand salmon twelve months a year. Just cooking what’s fresh, what’s abundant, and what deserves a little smoke, salt, lemon, and olive oil.

My sea-to-table fish meal in Portugal.

Anyway. Let’s talk market.

If you’ve just spent 4.5 years sitting in Long Island Expressway traffic trying to get out here, the market is basically your recovery station. Grab food for the beach, a vineyard picnic, a boat day, or honestly just for sitting in your parked car in silence before seeing your family.

And PLEASE do not sleep on the beef burritos this week.

I’m not being dramatic when I say they are outrageously good. Like “accidentally eat the entire thing while standing at the counter” good.

Also make sure to grab:

• a giant log of butter

• the wild blueberry spread

• some cheese

• sourdough crackers (and talk about not all sourdough being created equal)

• and one of the awesome sourdough flavors because life is short and bread is important

Our coleslaw is another summer staple around here and I know “healthy coleslaw” sounds pretty suspicious, but hear me out. We make the mayo weekly from the farm eggs and olive oil only. No seed oils. Ever. Which honestly is almost impossible to find in prepared foods, especially something like coleslaw. Listen, I know there is a lot of seed oil debate out there, but look at it this way. We don’t know much about seed oils but we KNOW that EVOO is just plain good for us, so that’s all we need to know. Plus the cabbage itself is organic.

And cabbage deserves more respect.

Raw cabbage is loaded with fiber, vitamin C, antioxidants, and compounds that support gut health and detoxification. Then you’ve got the olive oil bringing healthy fats and polyphenols, plus all the nutrients from the farm eggs in the mayo. Somehow this food everyone grew up thinking was “junk BBQ food” is actually incredibly nutrient dense when it’s made properly.

The meatball parm meals this week also deserve a moment.

Sure, you can absolutely find delicious meatball parms all over Long Island. But ours start with regenerative farm-raised beef, fresh herbs from the farm, slow cooked sauce, and honestly what I call “joy beef” because you can literally taste how happy the cows were here.

And if you grab a loaf of our sourdough and turn it into a sub? Fogetta bout it!!

Also, and I say this as a complete food snob,  finding truly organic sourdough is almost impossible. Not “organic-ish.” Not “contains sourdough starter.” Actually organic flour, long fermented, properly made sourdough. It barely exists.

And if you’re someone who eats meat frequently, how that animal was raised matters. Regeneratively raised animals are typically richer in nutrients like omega-3s and antioxidants, the animals are raised more humanely, the farming supports healthier soil ecosystems, and honestly? Better soil creates better food. Period. The entire system matters. You’re not just feeding yourself. You’re supporting a healthier food chain from the ground up.

The market has become my one-stop-shop for so many quality ingredients.

KITCHEN SPARK:THE EGG WHITE CAESAR WRAP

When we make our house-made custard every week, we use a TON of yolks. Like many dozens of eggs hand separated every single week. (It’s a process and our resident custard king, Chef Erik is the man behind the magic and he deserves to be known!)

And we hate waste around here.

So we freeze and sell the egg whites because they deserve their moment too.

I used to think egg whites were basically diet culture in liquid form. Like sad gym food for people afraid of butter. But recently I’ve been making some changes to my diet to be a little more heart healthy (two parents with heart disease and my cholesterol is high — genetics are rude), and while I refuse to give up my daily eggs because I love them too much, I’ve started balancing one whole egg with egg whites.

You still get the amazing nutrients from the yolk, especially choline, which is incredible for brain health, plus the protein from the whites. And honestly? Nothing replaces the joy of a drippy orange farm egg yolk soaking into a piece of sourdough next to a pile of sautéed broccoli rabe. If you’ve seen my Instagram, you know this is basically my personality at this point.

ANYWAY.

I’ve recently become obsessed with this egg white “wrap.”

And before everyone panics: I am not scared of carbs. We literally sell the Vista Hermosa tortillas and they are elite. But sometimes I just want to eat a massive amount of vegetables while still getting enough protein to stay full, and this thing is incredible for that.

THE WRAP:

• 250 mL egg whites

• salt

• pepper

• paprika

• garlic powder

(If I was voluntarily moving to a deserted island *note I did NOT say stranded * these four seasonings would absolutely come with me.)

Whisk the egg whites until stiff peaks form. Spread onto a parchment-lined sheet pan with a quick spray of oil. Sprinkle with seasonings.

Bake at 400 degrees for about 10 minutes until set.

That’s it.

You can go savory, sweet, spicy, whatever. Cinnamon and vanilla? Great. Peanut butter and banana situation? Absolutely yes.

Lately though I’ve been using it for this Caesar wrap situation that I genuinely cannot stop eating.

(HIGH PROTEIN) CAESAR YOGURT DRESSING

:• Greek yogurt

• lemon

• garlic

• parm

• Dijon

• Worcestershire

• olive oil

• salt & pepper

Whisk until it tastes aggressively Caesar-y. Add more parm if it doesn't.

Then toss with:

• chopped romaine or kale

• sourdough croutons from the market

• parm cheese

• crispy roasted chickpeas

For the chickpeas:Drain, dry really well, toss with olive oil, salt, pepper, paprika, and garlic powder. Roast at 425 until crispy.

Pile the salad into the egg white wrap and roll it up.

It’s crunchy, creamy, fresh, super high protein, packed with fiber, fermented foods, healthy fats, greens, and honestly keeps me full forever.