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Aug 15, 2013 10:07 AM

North Fork Long Island 2013

Was out there recently...

Golden Earthworm Farm, Jamesport
I don't know why but their yellow cherry tomatoes are incredible. Also the best garlic I have every cooked with. Worth driving out just for the tomatoes and garlic (other stuff is also awesome especially the beets), but, they are also at Islip, Huntington and Port Washington Farmer's Markets. Get to the farmer's market early because they sell out of stuff quickly. One bonus at the the farm, the day I was there they were selling homemade chocolate chip cookies.

The Village Cheese Shop, Mattituck
Great cheese shop with great staff. 8 year aged Canandian Chedder is a standout, but other great cheese. They also have sandwiches. Kept hearing great things about Love Lane kitchen across the street, but I have not tried.

Wood Side Orchards, Aquebogue
New place making cider. They have four varieties, $8 for a tasting includes a pint glass you take home. No bottles yet, but you can buy a growler. I liked the traditional style which was not as sweet and the apple-raspberry.

Greenport Harbor Brewery Tap Room, Greenport
Great beers and a great tasting room. As with the cider comes with a glass you can take home. For commuters, I was stoked to see a couple of days ago that the beer tap line in Rosa's Pizza had Greenport's Harbor Ale on tap.

Pies are bit different in style than Briermiere, more buttery of a crust, works well with cherry pie. In the past I've gotten great tomatoes there, but this year's batch seemed a little flat. Of course, still infinitely better than supermarket ones and overall still a good tomato. They have great asparagus in the spring. Peaches are good here as are the apple cider donuts.

Snowflake Ice Cream
It's getting to be that I can't come near Riverhead without stopping here for an ice cream. Great down to earth ice cream. They use local stuff when possible without getting religious about it. Great flavors of the week (

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  1. This weekend Snowflake should have their annual Polish Fest special flavor, Jezynowka Blackberry Brandy. I wait all year for it!

    35 Replies
    1. re: coll

      D'oh! This weekend?? I'm going out of town!!

      1. re: Scott_R

        I feel so bad, you miss it every year! I should buy some and save it for you.

        1. re: coll

          Made it to Riverhead Tuesday morning; they were out.

          Now I'm looking to make my own. :)

          1. re: Scott_R

            I didn't make it until late Monday myself, first time I missed out. They didn't have it Friday either, so it was a very small window of opportunity. At least I made the festival.

            On the other hand, I lucked out at Milosky, I went for duck fat but instead he talked me into goose. I'm all set for Thanksgiving now.

            1. re: coll

              I was lucky enough to get some on Sunday and it was awesome. Thanks for the tip!

              1. re: Paul Trapani

                Hopefully someday they'll make enough to last all week! It's really just the "flavor of the weekend". So glad you got to try it, we pigged out on peach the week before so I really didn't need to have any more ice cream at this point anyway.

              2. re: coll

                Does Milosky sell duck and goose fat that they render themselves, or is the D/Artagnan fat that one can buy in upscale food markets?

                Would you mind giving price info on the fat, if you happen to remember....thanks!

                1. re: erica

                  They seem to do it themselves, since you can get rendered or unrendered. I got about 2 lbs of goose fat, rendered, for around $16 all told. Almost bought the duck fat at $8.95/lb, unrendered. Rendered was a bit more but I don't remember since I wasn't planning on getting it. But not a real lot more. It's not Dartagnan, as far as I can tell. They package it themselves.

                  Why does rendered look weird,as a word, sorry if I misspelled.

                  1. re: coll

                    Coll: Thanks! Those prices seem very reasonable, as compared to the D'Artagnan. I will try to stop there soon....might do Davis Peach Farm in the same trip!

                    1. re: erica

                      Ha I went to Davis right after Miloski! Got a whole bushel, so am making jam today.

                      Ask the person at the counter for the goose fat, he had it in the back when I was there. Just looked at the tub, it comes in from South Dakota, which is where I think he gets most of his exotic meats. And it is 2.5 lbs. The duck fat is in the fridge case, rendered or unrendered. It is in a plastic bag and doesn't look too commercial. Since he sells duck that he cooks himself, I'm guessing it is a by-product of that. If you ask, he will tell I am sure!

                      Oh and speaking of, don't forget to check out the other case, they have alligator, kangaroo, ostrich and on and on. Fun!

                      A warning: They are closed Tuesdays, and it's cash only.


              3. re: Scott_R

                They use a special base they get from an ice cream specialty supplier so it would be hard to make it just so. Not that you can't try, but they have it down pretty good. It might take a lot of experimenting. They often make other alcohol based flavors like rum ginger, so keep your eyes open to get an idea.

                I was going to get a quart to split with you in case you checked back, this is the first time I missed out myself. They must have made a tiny batch, since it appeared late to start out with. Their "Car 54" (chocolate donuts in coffee ice cream) apparently didn't sell as quickly as expected the week before.

                I will try to get more info for you in the near future, you never know. Although I'm sure a home made version wouldn't be terrible, by any means.

                1. re: coll

                  I had tickets for Tanglewood this weekend, bought back in February... no way I was missing that!

                  I can't imagine that the base could be *that* special. I've made ice cream loads of times and have a pretty good handle on the various processes. Besides, the goal isn't to replicate it exactly, it's to make it taste really good.

                  At the risk of going a bit OT, if you ever get a chance to go to Brooklyn, try Ample Hills Creamery:
                  They make their own base: cream and milk from a local dairy and eggs from a local farm--they even have a NYS pasteurization license. I like Snowflake, but Ample Hill's stuff is sublime. There was an article about them right after they opened; they closed after four days because they'd sold out of EVERYTHING.

                  1. re: Scott_R

                    You know, we lived ten minutes from Tanglewood for a few years and never got there ourselves. A shame really.

                    That sounds interesting, we're going to Brooklyn next week but sticking around Coney Island. I hadn't heard of any places in the past that do their own base, but with all the artisan places opening lately, it doesn't surprise me either. Good to know!I'll be on the lookout. I can see them having limited quantities with all the work involved, though.

                    What makes different bases "special" is the amount of butterfat. The best places use the highest, I think it is 16%? That's all I know, haven't tried making ice cream myself in a LONG time. Although Snowflakes owner has told me some amusing stories on how he comes up with his wacky flavors. He's a mad scientist!

                    1. re: coll

                      I think they've figured things out as far as quantities; I haven't heard of them having such issues since.

                      Base is only a part of it; the other issue is overrrun--how much air is churned in. You can have one batch that's 14% and another that's 16, but the former tastes creamier because they churned in less air. That's the secret behind gelato, where the base is notably lower in fat (uses more milk than cream) but there's a much lower overrun.

                      I don't know of any place on LI that makes their own base. As much as I like Magic Fountain and Snowflake, Ample Hills remains a particular treat. I think I do a darned good job making my own (I generally make a custard base), the amount of work they put into the AH flavors is impressive.

                      1. re: Scott_R

                        I will put them on my list for future expeditions, for sure. They sound unique. Right now I'm glad I can get raw milk out here by me, this is a good time for people to be into top of the line foods.

                        1. re: coll

                          Is that the same people who have the chicken farm on the souther side of Sound Avenue about? Ty Llwyd Farm or something like that?

                          1. re: Scott_R

                            Yes that's them. If you're coming from far away, call first because most of it is usually spoken for, although I've been lucky so far. And they have a couple of one and two month old calves in the front yard now, so cute.

                            1. re: coll

                              They're half-gallon only, aren't they?

                              1. re: Scott_R

                                Half gallon, with $1.50 I think deposit on the bottle.

                                1. re: coll

                                  I'm not much of a milk drinker, but I've been curious what raw milk tastes like. A half gallon... would take me at least a month to go through! Would raw milk even last that long in the fridge?

                                  I always forget to ask them... does Goodale sell cream? I don't ever recall seeing it there. I often use their milk for my ice cream base; I don't use UHT cream (or milk) for ice cream, mainly because I think it tastes horrid.

                                  1. re: Scott_R

                                    Raw milk lasts a lot longer than homogenized, and also is more digestable for people that have intolerance. The best part is tasting what the cows have been grazing on though.

                                    1. re: coll

                                      Did you mean homogenized, or pasteurized?

                                      I've been reading 7-10 days shelf life for raw milk, though rather than just going bad, it starts to sour (as in, buttermilky taste).

                                      1. re: Scott_R

                                        To tell the truth, I only know that it's not homogenized, nor pasteurized. It seems to last a really long time, but a week or two would be a good time frame in my house.

                                  2. re: coll

                                    IIRC, the deposit was $5. Then again, I'm not a local.:)
                                    Scott - they are closed on Sundays. I bought the milk last year and found it to be rich, creamy and delicious.

                                    1. re: EM23

                                      Argh! Hadn't thought they'd be closed on a Sunday... aren't weekends the big business days on the NoFo? I had started to plan to go out there this Sunday.

                                      1. re: Scott_R

                                        They're a real family farm, so they have to work 7 days a week with the animals of course, but I could see Sunday being a great day to be closed to the public myself. From talking to the owner, I get the impression that most of her customers are local, and consistently buy what they buy. Like standing orders. They're probably allowed to knock on her door on Sundays, if they have an egg or dairy "emergency"!

                                        1. re: coll

                                          With how things are on the NoFo, I suppose I'd unthinkingly expected a Monday/Tuesday closure.

                                          1. re: Scott_R

                                            They can be sort of old fashioned around here!

                                        2. re: Scott_R

                                          That's why I mentioned it:) Gorgeous weekend for a ride out east.

                            2. re: Scott_R

                              Come on, you know once you start talking ice-cream base that I'm going to weigh in!

                              Hal Goodale (Goodale Farms in Aquebogue) has started making his own ice cream from his own base from his own milk from his own cows. Joe & Liza's in Sag Harbor use a custom-made sustainable base made in the Hudson Valley. Everyone else, I believe, is buying base from Panza or comparable.

                              Snowflake gets a good-quality base, but what makes their ice cream special is what they add to the base and how they process it.

                              1. re: emarcus

                                Where is Goodale selling their ice cream, Erica? When I've been to their farmstand it's been self-serve.

                                1. re: Scott_R

                                  They supposedly sell it at the farmstand--though the last time I was there all there was left was their frozen yogurt (again from their own milk, cows, etc.) But I'm going to try to get there this weekend to investigate.

                                  1. re: emarcus

                                    Let us know, and any interesting flavors too. Is that the little place with the calves and goats out front on Main Rd?

                                    1. re: coll

                                      Yup, that's the one. I had a nice raspberry frozen yogurt there a few weeks ago, but it was a bit on the lean side... not a patch on Snowflake's soft-serve chocolate.

                                      I commend Joe & Liza's ice cream to you:


                                      1. re: emarcus

                                        I never would have known! The one time I stopped there, in the spring looking for rhubarb, one of the goats (or sheep?) had escaped and was running onto the highway, so we didn't get much time to talk. Cool place.

              4. I had lunch at Snowflake today!!!

                3 Replies
                1. re: Motosport

                  I ate a pint of their coffee flavor for dinner last night!!!!!!! Heaven.

                2. Golden Earthworm is my summer CSA... somehow the cookies aren't part of the share. :)

                  Woodside Orchards: I did a doubletake there, because they've been making cider for YEARS. Then I saw: ah, *hard* cider! Gotta give that a try.

                  Greenport Harbor: will be moving to Peconic, to the site of a long-closed Ford dealer.