The Clam Bar at Napeague is open for the season but on a weather-dependent basis. Customers are encouraged to call the restaurant before heading out. 

Rosé Soiree

Wainscott Main Wine and Spirits will hold a workshop focusing on rosés on Wednesday from 5:30 to 7 p.m. The class will introduce students to rosés produced outside of the Provence region of France, the area most associated with the wine. Advance registration is by calling the store. 

Long Island Restaurant Week

As a reminder, Long Island Restaurant Week continues through Sunday at participating restaurants on the East End and farther afield. On the South Fork, the $28.95 prix fixe will be available at Le Charlot and Union Cantina in Southampton, Page at 63 Main in Sag Harbor, Topping Rose House in Bridgehampton, and Wolffer Kitchens in Amagansett and Sag Harbor. 

At Hayground

There will be one less farmers market to frequent this summer. After 9 years, the Hayground School in Bridgehampton has announced that it will no longer hold a Friday afternoon farmers market on its grounds. “We reached this extraordinarily tough conclusion in the face of a dwindling number of vendors,” wrote Tony Hitchock, the school’s treasurer, in a press release, and the decision was reinforced by the departure of the school’s market manager, Ella Engel-Snow. 

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Jane Martin, a multimedia artist. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, dinner, tax, and tip. Advance registration is on the store’s website; participants will have until noon on Monday to register.

Update on Lulu

Lulu Kitchen and Bar in Sag Harbor, which has been closed in the aftermath of a fire in its ductwork on April 12, is planning to reopen in early May. 

Another Restaurant Week

Long Island Restaurant Week will begin on Sunday and continue through April 29. Participating restaurants on the East End and beyond will offer three-course prix fixe menus for $28.95 per person. Local restaurants offering the deal will include Topping Rose House in Bridgehampton, Wolffer Kitchen in Sag Harbor and Amagansett, Page at 63 Main in Sag Harbor, and Le Charlot and Union Cantina in Southampton. A full list of participating restaurants elsewhere on the Island is on the Long Island Restaurant Week website.

Taste of Tuckahoe

Tickets are on sale for the annual Taste of Tuckahoe, which will take place Friday, April 27, from 7 to 10 p.m. at 230 Elm in Southampton. The event will feature food from a variety of restaurants, including Suki Zuki in Water Mill, Centro in Hampton Bays, and the North Sea Tavern and Raw Bar, as well as wine from Palmer Vineyards, and local beers. Tickets are $35 in advance and $45 at the door, and can be purchased online at tasteoftuckahoe.com. Proceeds will benefit the Tuckahoe School District’s parent-teacher organization. 

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Julia Davis, a perfumer and an artist who incorporates scents into her work. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, dinner, tax, and tip. Advance registration is on the store’s website.  

Seasonal Schedules

Harbor Bistro on Three Mile Harbor will open for the season today at 5 p.m. The restaurant will serve dinner Thursday through Sunday.

Navy Beach in Montauk opens Friday, April 27, at 5 p.m. The restaurant will serve dinner Friday through Sunday, and lunch on Saturdays and Sundays.

Stuart’s Seafood Market is now open seven days a week from 9 a.m. to 6 p.m.

Do you eat breakfast? Do you believe the expression “it’s the most important meal of the day”? It kind of is and kind of isn’t.

My brothers and I were lucky growing up. Our mother squeezed fresh orange juice for us every day and we usually had a hot cereal like oatmeal, Wheatena, or Maypo. What the heck is Maypo? Apparently it is an instant maple flavored oatmeal. We were allowed to have the occasional sugary boxed cereal, but this was rare.

Do you go out for breakfast, or just grab a random pastry or smoothie to tide you over until lunch? There are a lot of options for breakfast out here, from the high end (mostly hotels like the Maidstone and Topping Rose House) to diner-style (Sip ’n’ Soda, Candy Kitchen, the Fairway Restaurant at Poxabogue) and all the places in between, like Hampton Coffee Company, Golden Pear, Estia’s Little Kitchen, Harbor Market, and many more.

It is impossible — not to mention too fattening and too expensive — for me to try every single breakfast option. So I did a random, pull-a-name-out-of-a-hat study similar to “who’s got the best pizza?” and “who makes the best fried chicken?” columns of the past. I was already familiar with a number of establishments. Who hasn’t had a Dreesen’s doughnut? That’s a breakfast, right? No? One thing I learned is how wildly disparate the prices are for basically the same thing.

The Fairway Restaurant serves a reasonable breakfast all day long, with omelets averaging between $9.50 and $11.50. Sip ’n’ Soda and Candy Kitchen are also reasonable, friendly, and bustling places. John’s Pancake House and Anthony’s Pancake and Waffle House in Montauk are both great, but I am partial to Anthony’s because it serves scrapple, a Pennsylvania Dutch specialty that is basically cornmeal mush compressed with icky pork scraps, sliced and fried. It is divine. John Papas in East Hampton is another fine choice for breakfast. You can get a cheese omelet with home fries and toast for $8.50.

What if you just want to grab and go? Mary’s Marvelous and Hampton Market Place in East Hampton, Goldberg’s Famous Bagels in several locations, and Brent’s in Amagansett are popular options.

Hampton Coffee Company, based in Water Mill but with a tiny outpost by the car dealerships in Southampton, was a happy discovery. It opens at 5:15 a.m., offers breakfast all day (omelets are $10), has a children’s menu, and you can get chilaquiles for $11. Chilaquiles are a Mexican breakfast — basically fried tortillas with salsa, eggs, perhaps cheese and beans, avocado, pico de gallo, and crema. Harbor Market in Sag Harbor offers insanely reasonable breakfast choices from $5.75 to $13.95. Its organic corn tortilla with pico de gallo, black beans, egg, avocado, and cheese is a mere $6.95. A breakfast bowl of tofu, quinoa salad, leeks, tomatoes, and tempeh bacon costs $8.95. A similar offering at Babette’s in East Hampton is $19.95!

Golden Pear, with four locations in our area, opens at 6:30 a.m. and has some spa breakfast offerings as low as $8.95, with regular breakfast options between $5 and $14, and sides from $3 to $5.

One pleasant surprise that I had never tried before (probably because of the name) was Organic Krush in Amagansett. Various oatmeals are available from $7 to $10, juices and smoothies are $8 to $11, and you can get gallo pinto for $10. It is brown rice, black beans, peppers, onions, organic eggs, and pico de gallo. That should keep you satisfied until lunchtime!

I have to confess that on occasion I have gone to Panera Bread in Bridgehampton. I am usually “hangry” (an excellent portmanteau of hungry and angry), and I know I won’t see anybody I know in there. I tried Panera’s spinach and artichoke soufflé ($4.69) and it was tasty.

The high-end breakfast I tried with a group of friends was at Topping Rose House, now under the culinary leadership of Jean-Georges Vongerichten, with Drew Hiatt as executive chef. Every single pastry, sausage, etc. is made in-house. Breakfast choices range from $11 to $23 and sides are $3 to $8. We tried lemon ricotta pancakes with strawberry compote, eggs benedict, several pastries, and the chicken jalapeno sausage. Every single item, especially the pastries, was splendid. We tried a rhubarb tartlet, lemon poppy seed muffin, the best croissant outside of Paris, and a decadent cinnamon pecan bun. The chicken sausage was light and delicate, almost like a mousseline. Bravo!

Let’s talk about prices. Of course it’s always cheaper to eat and drink at home. I can, and do, almost every day, make a protein shake or smoothie for about a fifth of the price of one at any restaurant or juice bar. I often make the Dr. Oz shake, Spiru-Tein protein powder with a banana, spinach, a tablespoon of peanut butter, milk, and ice cubes. My latest favorite is pineapple, blueberries, banana, and lots of ginger. This costs about $2.75 to make at home.

Which establishments out here are recognized with Slow Food’s Snail of Approval rating for offering “good, clean, and fair” locally grown and sourced food? A number of great restaurants have earned this honor, but the only one that serves breakfast is Colin Ambrose’s Estia’s Little Kitchen on the turnpike just outside of Sag Harbor. Omelets and pancakes start at $12.50 and $10.50, platters, burritos, and tacos are $15.50 to $17.50, sides are $3.50 to $12. The portions are hearty, the staff delightful, the food done right. 

So is breakfast the most important meal of the day? Certainly children need some nutrition before they head off to school, but that motto was invented by advertising people working for the Beech-Nut company in an effort to sell more bacon. I kid you not.

If you just gobble down a banana or a carton of yogurt with a handful of blueberries before you start your day, don’t worry, it’s okay with most nutritionists. I’d like to believe dinner is the most important meal. It’s longer and more leisurely, everyone is around the table with no jobs or school to rush off to, and it can be made up of anything you want . . . even breakfast.

For months, boarded-up windows have prevented passers-by in pizza withdrawal from taking a peek at the emerging restaurant that will replace the beloved Conca D’Oro in Sag Harbor. Michael Cinque and his business partner, Laurent Tourondel, who own LT Burger, purchased the restaurant last July and have been in construction mode for most of this year. When asked about a grand opening date for the space, Mr. Cinque would only narrow things down to “when it’s done,” but promised, “it’s going to be amazing.”

Restaurant Week Continues

A reminder for those who may have missed it here last week: East End Restaurant Week continues through Sunday, with three-course prix fixe menus offered for $28.95 at participating eateries. On the South Fork, restaurants taking part are 668 the Gigshack in Montauk; Fresno, Nick and Toni’s, the 1770 House, and the Maidstone in East Hampton; Lulu Kitchen and Bar, Page at 63 Main, Bell and Anchor, and Wolffer Kitchen in Sag Harbor; Union Cantina, Shippy’s Pumpernickels, and Red Bar Brasserie in Southampton, and Wolffer Kitchen in Amagansett. 

Fish Recipes

Stephanie Villani, a Mattituck resident who’s married to a commercial fisherman, will be at the Rogers Memorial Library in Southampton at 5:30 this evening to talk about her new cookbook, “The Fisherman’s Wife: Sustainable Recipes and Salty Stories.” Ms. Villani will take a smoked fish dip for attendees to sample. 

South Edison Returns

South Edison in Montauk is open for the 2018 season. The restaurant is serving dinner Wednesday through Sunday starting at 5 p.m., and will return to its full daily schedule in June. 

Meet the Author

Baron’s Cove in Sag Harbor will serve cosmopolitans and complimentary cupcakes at a reading by Candace Bushnell this evening from 6 to 8. Ms. Bushnell, whose columns in The New York Observer inspired the HBO series “Sex and the City,” will read an excerpt from her upcoming book. 

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Barbara Thomas, a painter and multimedia artist. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, dinner, tax, and tip. Advance registration is on the store’s website. 

Artist at Almond

The next in a series of artists and writers dinners at Almond in Bridgehampton will be on Tuesday at 7 p.m. The event will be hosted by Paton Miller, a painter and curator, and will feature a family style three-course menu. The cost is $45 and includes a glass of local wine or craft beer plus tax but not gratuity. Reservations are required and can be made by calling the restaurant.

Wine Class

Erica Sigler, the brand manager at Verity Wine Partners in Manhattan, will lead a class focused on burgundy wines on Wednesday from 5:30 to 7 p.m. at Wainscott Main Wine and Spirits. Advance registration for the $10 class can be made by calling the store. 

On Mushrooms

David Falkowski, the owner of the Open Minded Organics mushroom farm, will discuss the medicinal and culinary uses of mushrooms on Wednesday at 6:30 p.m. at Provisions in Sag Harbor. Light refreshments will be served. Advance registration is by calling the store. 

Restaurant Week

East End Restaurant Week will begin on Sunday and continue through April 15. Participating restaurants, including Fresno, the 1770 House, and Nick and Toni’s in East Hampton, will be offering a three-course prix fixe menu for $28.95 per person. In Sag Harbor, Lulu Kitchen and Bar and the Bell and Anchor will be participating, as will Union Cantina and Shippy’s Pumpernickels Restaurant East in Southampton. The deal may only be offered until 7 p.m. on some nights. 

Bostwick’s Is Back

Bostwick’s Chowder House in East Hampton will reopen for the 2018 season today. In the weeks leading up to summer, the restaurant will be open Thursdays through Sundays starting at 11:30 a.m.

Wine Class

Wainscott Main Wine and Spirits will hold a wine class focused on sense memory on Wednesday from 5:30 to 7 p.m. Chimene Macnaughton, the store’s general manager and sommelier, and her colleague Luis Marin will be polling participants in advance about memorable wines they recall from past milestones in their lives. The duo will then serve a flight of wines chosen to evoke those memories. Admission is $10. Advance registration is required by calling the store. 

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Lesley O’Brock, a mixed-media artist who is making a return appearance, leading a workshop on creating monoprints with a gelatin plate. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, supplies, dinner, tax, and tip. Advance registration is on the store’s website.  

Brunch at Springs Tavern

The Springs Tavern in East Hampton will begin serving brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. The menu will include breakfast items such as eggs Benedict, avocado toast, and biscuits and gravy, as well as lunch options such as a chicken cutlet sandwich, grilled cheese, and a B.L.T.

Gardening Guidance

The Long Island Regional Seed Consortium will team up with Suffolk Community College to provide continuing education classes focused on gardening and agriculture. The next class, taking place on the college’s Riverhead campus on Saturday from 9 a.m. to noon will teach students how to attract wild bees to their land to help with pollination. Tuition is $45 and registration is on the sunysuffolk.edu website.

EMP Summer House, the East Hampton outpost of Manhattan’s Eleven Madison Park restaurant, will return to its 341 Pantigo Road location for another season starting on May 25. The restaurant will once again offer both indoor and outdoor dining, feature a seafood-centric menu, and accept reservations from American Express cardholders only. 

Last year, Will Guidara and Daniel Humm, the owners of Eleven Madison Park, which has earned three Michelin stars, launched the EMP pop-up to provide a place for their staffers to work during the renovation of the flagship space. The success of the venture convinced the duo to return. They also have plans to open an EMP Winter House in Aspen, Colo., in December.

Backyard dining at the Summer House will be provided on a first-come-first-served basis. The outdoor space will feature games such as Ping-Pong and pétanque. Reservations, which will start being accepted on May 1, will be available for the indoor space but will require a nonrefundable $50 deposit.

 

 



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I woke up the other morning dreaming of pineapple upside-down cake. Who makes that kind of dessert anymore? How about angel food cake, that light, bright white, airy confection that you have to hang upside down on the neck of a bottle to cool after baking?

I used to make these retro, nostalgic desserts at the Laundry restaurant in East Hampton 20-something years ago, along with lemon pudding cakes and sticky toffee date cakes. They were the calf’s liver and onions of the dessert menu, something people just weren’t used to seeing anymore, but had an occasional craving for. At least the sticky toffee date cake lives on on many local restaurant menus, and in one of the Barefoot Contessa cookbooks.

The method of putting sugar and fruit in the bottom of a skillet (or spider as it was once called), topping with cake batter, then flipping over after baking, is several hundred years old. When an engineer working for James Dole invented a contraption in 1911 that cored and sliced pineapples into pretty rings, the cake came shortly after. The oldest recipe found for pineapple upside-down cake is from a 1925 Gold Medal flour ad. To find my favorite recipe, dig out your “Joy of Cooking.”

Angel food cake is believed to have been invented in the late-19th century. It is kind of a riff on sponge cake or snowdrift cake. When rotary egg beaters were patented in 1865, the laborious chore of beating egg whites to frothy peaks became easier. According to Evan Jones’s “American Food: The Gastronomic Story,” the cake may have originated with the thrifty Pennsylvania Dutch folks in the southeastern part of that state. They were making lots of egg noodles with yolks and didn’t want to waste the whites. This theory is supported by the proliferation of bundt pans in the area.

The recipe I used for angel food cake was originally meant to be coffee flavored, but I switched it to lemon and served it with homemade white peach sorbet, which would come out a pretty, pale pink. It was a light, fruity, no-fat dessert, perfect for summertime. Of course you could make it more devilish with something called “church spread,” a ghastly sounding concoction of molasses, corn syrup, peanut butter, and marshmallow creme that is slathered over the cake, no doubt by heathens.

Food and fire have obviously been around for a long time, but it could be said that desserts are a cultural invention. The word “dessert” comes from the French verb “desservir,” or un-serve, in other words, clear the table after the meal. But in medieval Europe, desserts were served with meals. How does eel in marzipan sound? Anchovy salad served next to sugar dusted cream pies? For hundreds of years, all the dishes were served at once, “service a la Francaise.” Eventually, the Russian custom of serving one dish at a time and ending with the sweet became more popular, so they get credit for dessert being the last course.

Dried fruit and honey were the first sweeteners used around the world, until the spread of sugarcane. Sugarcane was grown and refined first in India (around 500 B.C.), and when crystalized, it became easy to transport around the world. It was extremely expensive, so only the wealthy could afford it, and even they saved it for special occasions. By the industrial revolution in America and Europe, a lot of desserts became mass-produced, processed, preserved, canned, and frozen. And that is a shame.

How often do you make a dessert from scratch? A pie, a cake, or just cookies to have on hand for family and friends? It does seem to be a lost art, but it needn’t be. Why don’t you root around your recipe file boxes (if such things still exist), and make one of your grandmother’s old-fangled sweets? Everyone will be surprised and delighted you did!

Here are some retro recipes to inspire.

Click for recipies

Passover and Easter Dining 

Nick and Toni’s in East Hampton will offer Easter and Passover specials this weekend. Tomorrow and Saturday, the Passover dinner menu will include an appetizer of matzo gnocchi in a vegetable chicken broth for $14, and an entree of citrus-braised short ribs for $36. The Easter Sunday specials will include spring pea agnolotti for $19 and a grilled boneless lamb loin for $42, available on both the brunch and dinner menus.

The Passover specials at Rowdy Hall in East Hampton will include matzo ball soup for $12 and a red-wine-braised brisket for $28, available both tomorrow and Saturday evenings. 

Baron’s Cove in Sag Harbor will offer a special prix fixe Easter brunch menu from 10 a.m. to 4 p.m. on Sunday. The price is $38 for adults and $18 for children. 

There will also be an Easter egg hunt and other games on the hotel’s lawn starting at 10:30 a.m.

The 1770 House in East Hampton will begin serving dinner at 4 p.m. on Easter. The restaurant’s regular a la carte menu will be available as will a selection of holiday specials including roast prime rib of beef and rack of lamb.

The Montauk Yacht Club will serve a three-course prix fixe dinner from 4 to 8 p.m. on Sunday. Menu items will include clam chowder, roasted leg of lamb, and branzino. The cost is $34.99 per person.

Lobster avocado toast, squid ink rigatoni, and three variations of eggs Benedict will be on the Easter brunch menu at the Highway Restaurant and Bar in East Hampton. 

Bell and Anchor in Noyac will serve Easter brunch from 11:30 a.m. to 3:30 p.m. on Sunday, with special dishes such as duck hash with egg and frisée, lobster eggs Benedict, grilled pork chop with hoisin, roasted potatoes, bok choy, and pickled shiitake, along with other menu items all served a la carte. Reservations have been requested.

Chicken and Beer Dinner

Almond in Bridgehampton will team up with Iacono Farm and the Port Jeff Brewing Company to present a six-course spring chicken and beer dinner next Thursday starting at 7 p.m. The cost of the dinner will be $65 per person.

This Week at the Eagle

The featured speaker at Wednesday’s A Night Out With event — a collaboration between the Golden Eagle Studio and Nick and Toni’s restaurant in East Hampton — will be Paul Davis, an illustrator whose work has appeared in magazines, on record album covers, as well as in museums and galleries. The event starts at 5:30 p.m. at the Golden Eagle on North Main Street in East Hampton and will be followed by a two-course dinner at the restaurant next door. The cost is $75 and includes the class, dinner, tax, and tip. Advance registration is on the store’s website. 

Shopping for a Cause

Sam’s Beverage Place in East Hampton will honor Autism Awareness Day on Monday by donating 10 percent of the store’s sales to Autism Speaks, an organization that helps advocate for and support people with autism as well as their families.

East Hampton Point, the resort complex known for its expansive views of Three Mile Harbor, will lease out its restaurant for the 2018 and 2019 summer seasons. Last week, Michael Capoferri, the resort's general manager, wrote a letter to vendors and clients announcing that Moby's, a restaurant that found success with two previous local pop-ups, would be taking over the space.

Lincoln Pilcher, one of the restaurateurs behind Moby's, said that he and his business partner, Nick Hatsatouris, had heard through real estate contacts that the East Hampton Point space was available and decided the site's waterfront locale, which includes a marina, would be perfectly suited to the next iteration of Moby's.

"We've been looking for a space that has that view, and the sunsets, and the boats," said Mr. Pilcher. "We've always had that nautical cachet to the brand."

Mr. Pilcher and Mr. Hatsatouris, who are both Australian, first ventured onto the East End culinary scene in 2012 with the beachside eatery Moby Dick's, which overlooked Lake Montauk. In 2014, they moved the restaurant to a more high-profile spot at the corner of Spring Close Highway and Pantigo Road in East Hampton and shortened its name to simply Moby's. Both restaurants offered a laid-back vibe with outdoor dining, active bar scenes, and menu items ranging from wood-fired pizzas to a selection of fish dishes. The duo plans to stick with the same game plan at East Hampton Point.

"It will still be coastal Italian cuisine," said Mr. Pilcher, who added that the dishes would be "a little bit more elevated," in keeping with the new location's more refined atmosphere. 

Determined to have the restaurant opened by Memorial Day, Mr. Pilcher has his design team working on the decor for the space, and he's in the process of staffing up, hoping to reunite with former colleagues who worked at earlier incarnations of Moby's. He is also plotting out the perfect way that future customers can take advantage of his new venue's best attributes.

"People can boat in, watch the sunset, eat a beautiful pizza, and drink some rose," he said.

For those looking forward to having a summer filled with fresh produce from an East End farm, now is the time to sign up for a community-supported agriculture program, or C.S.A. 

The C.S.A. system works by having members pay an up-front fee to cover the cost of planting and harvesting in return for receiving a weekly share of farmer-selected produce. “It takes the work out of deciding what to eat because the expert in the field has made that choice for you,” said Amanda Merrow of Amber Waves Farm in Amagansett. Many farms also offer recipe suggestions and enticing add-ons such as locally made cheeses and breads. Some farms, such as Amber Waves and Quail Hill Farm, grant members access to areas of the farm where they can pick herbs, flowers, or produce themselves. “It takes my breath away seeing so many people in the field enjoying themselves,” said Ms. Merrow. 

Below are the details on what a few of the local C.S.A. programs will offer this season.

Amber Waves

In addition to supplying a weekly box of fresh produce and its pick-it-yourself perk, Amber Waves holds events designed to make members feel like a part of its farming community. There is a new member orientation, during which customers will get a tour of the fields, and three potluck dinners are planned for the summer, with Amber Waves supplying music and pizzas made in the farm’s brick oven, and members taking salads and other side dishes. 

Members will also receive a discount at the farm store, a weekly newsletter, and a handbook filled with cooking suggestions. The farm’s programs, which will begin the week of Memorial Day, range from a 10-week membership (July 4 through Labor Day) for $550 to 26 weeks (Memorial Day through Thanksgiving week) for $1,050. Members are required pick up their boxes at the farm on Tuesdays, Fridays, or Saturdays. Full descriptions of the various share types can be found at amberwavesfarm.org.

Balsam Farms 

Members of Balsam Farms’ C.S.A. program, which begins May 24, will receive a weekly selection of fresh vegetables, greens, and herbs. Last May, for instance, the produce included asparagus, kale, arugula, lettuce, garlic, chives, parsley, and a head of bok choy. Balsam also offers recipes and occasionally throws in bonus products such as pesto, jam, and tomato sauce prepared from farm produce. 

The membership prices range from $500 for 15 weeks to $860 for 26 weeks. Add-ons of fruit, cheese, bread, flowers, and prepared foods will also be available for an additional cost. Shares are picked up at Balsam’s farm stand in Amagansett. During pickup times, members get 10 percent off additional produce at the stand. Sign up is online at balsamfarms.com.

Sang Lee Farms

Sang Lee Farms on the North Fork, which is certified organic, offers C.S.A. shares of vegetables, fruit, cheese, and prepared foods made in-house. Members can purchase either a full share of vegetables, which will include 8 to 12 different items per week for $680, or a half share, which offers 5 to 8 items for $480, including delivery to the farm’s pickup site at the East Hampton Farmers Market. For an additional fee, the farm will also provide home delivery. The 24-week program will start on June 5 and run through Nov. 15. 

The fruit and cheese shares will extend over 18 weeks, spanning from July 3 to Oct. 31. Members will also receive 10 percent off purchases at Sang Lee farm stands, a weekly newsletter featuring recipes and storage tips, and access to events such as herb workshops and tomato or strawberry picking. The farm’s website is sangleefarms.com.

Quail Hill Farm

The Peconic Land Trust’s Quail Hill Farm in Amagansett is the oldest C.S.A. on the East End and one of the first in the country. It offers both individual and family shares in its program, which will begin on June 9 and extend into October. The farm gives members a choice between self-harvesting on Tuesdays and Saturdays, or picking up a box of produce. Flowers and herbs are not included in the box shares. Prices range from $375 for an individual box share to $960 for a family summer share. There is also a $50 first-time member fee. Members will receive a handbook with harvesting tips, and a guide to the fruits and vegetables available at various stages of the summer. The farm also hosts various events for members and friends throughout the season. Sign up is online at peconiclandtrust.org. 

Share the Harvest Farm

Share the Harvest Farm, which donates a sizable portion of its produce grown on Long Lane in East Hampton to food pantries and other nonprofits, has a C.S.A. geared to lower-income working families. Now in its third year, the working families C.S.A. will run for 14 weeks, with memberships starting at just $150 for families with incomes of $40,000 or less. The cost for those with household incomes of $40,000 to $70,000 is $250. Pickups will be on Friday afternoons from June 29 through Sept. 28. Memberships are limited, with priority given to those with the lowest incomes and returning members. Applications can be found online at sharetheharvestfarm.org. 

Also Available

Although the nonprofit Bhumi Farms, which has moved from East Hampton to Bridgehampton, will not have a C.S.A. program this year, its heirloom tomato farm will be offering a salad C.S.A. starting at the beginning of August and lasting through Labor Day. For a cost of $25 per week, a member will receive tomatoes, lettuce, cucumbers, and hardy greens. Frank Trentacoste, Bhumi’s farmer, said he will also offer a “Friday night love basket,” which will consist of tomatoes, fresh mozzarella, a baguette, and basil at a cost of $25 per week. Mr. Trentacoste can be phoned at 646-496-8364 for details and to sign up.

The Green Thumb organic farm in Water Mill offers a different sort of C.S.A. model in which members who pay an up-front cost choose a set amount weekly of produce, flowers, and garden plants from the farm’s stand on Montauk Highway. Calls to the farm for details and this year’s prices had not been returned as of press time, but a rough outline of the program can be found online at greenthumborganicfarm.com. 

Green Thumb offers box share deliveries to Huntington, Queens, and Brooklyn.