Sharing Is Caring
East Hampton's Share the Harvest Farm on Long Lane is open for the season as of Thursday with hours from 10 a.m. to 6 p.m., Thursdays through Sundays through Labor Day weekend.
The nonprofit farm helps fight hunger on the South Fork, by donating its produce and using its profits to aid those facing food insecurity.
In addition to the vegetables and herbs the farm grows, there are breads from Armin and Judy, pastries made from Sweethampton Cakery, baked goods from Flourbud Bakery and Springs Salt, prepared foods by Aki's Kitchen, the Lettuce Lady, and NoFo Pot Pies, and meat and dairy products from Mecox Bay Dairy and Goodale Farms.
Information and updates can be found on the website or by following the farm on Instagram.
The East Hampton and Springs Farmers Markets open for the season this week. The East Hampton Farmers Market operates on Fridays from 9 a.m. to 1 p.m. at the edge of Herrick Park near the long-term parking lot. This is a change from last season due to ongoing renovations at the opposite end of the park. The Springs Farmers Market is now open on Saturdays from 9 a.m. to 1 p.m. on the grounds of Ashawagh Hall. The Montauk Farmers Market, which opened last Thursday, brings over 35 vendors to the downtown green weekly from 9 a.m. to 2 p.m.
Moby's in East Hampton will open Saturday on Pantigo Road and is taking reservations for Wednesdays through Sundays.
The restaurant returns with three bar areas for gathering either before or after (or both) dinner with indoor and outdoor options. Nathalie Durrieu, from Katana Kitten, Mister Paradise, and Mace, in New York City, is the bar director and in charge of cocktails.
A new daytime menu, served in the front cafe, is also featured this season with more casual options than the restaurant's coastal Italian dinner menu.
Moby's backyard has informal seating featuring a fire pit and bocce court. A covered patio connects the outdoors to the historical interior of the building, containing a cocktail bar, pizza lounge, an aperitivo room, and courtyard among other spaces to dine and quaff. All-in-all, the spaces add up to seating for 250 guests.
Menu highlights are vegetable dishes with seasonal produce, pizza from a wood-burning oven, with pasta and local seafood for dinner. The daytime menu will offer sandwiches, salads, and various bowls. Ms. Durrieu's cocktail offerings will include spritzes designed for all-day enjoyment. At weekday happy hours, oysters and martinis will be served.
Reservations can be made through Resy.
Marilee's Farmstand in Sagaponack will welcome Amagansett's Hoppy Acre and Mattituck Mushrooms on Friday.
Greg Kessler from the Hoppy Acre will sell his line of hot sauces and salsa from 10 a.m. to 3 p.m. He grows organic peppers and garlic for his products and hops for Springs Brewery.
Agathe Snow of Mattituck Mushrooms will speak about growing her organic mushrooms during the same time. She and Anthony Holbrooke, her husband, sell varieties of oyster, chestnut, maitake, lion's mane, shiitake, king trumpet, and other mushrooms based on the season. She will offer advice for preparing mushrooms, including how to make a vegan crab cake from a lion's mane mushroom.
The farm stand's hours are Fridays from 10 a.m. to 5 p.m. It will open on Saturdays beginning next week with the same hours. The stand offers seasonal and weekly community supported agriculture programs with discounts for seniors, teachers, health care workers, and emergency service volunteers. The website has more information and sign-up forms.
Doubles in Amagansett Square will be open seven days beginning Thursday. The store is now serving Van Leeuwen ice cream at the back window, including the brand's popular vegan options. Smoothies are also returning for the warmer months.
The new hours are Sundays through Thursdays, 9 a.m. to 4 p.m., and Fridays and Saturdays from 9 to 8. The ice cream window will be open everyday from noon to 10 p.m.
Salt Waterfront Bar and Grill has opened on Shelter Island for the season for dining accessed via road or sea. The restaurant serves Wednesday through Sunday beginning at 5 p.m. Lunch is served Saturdays and Sundays beginning at noon. Reservations can be made by calling 631-749-5535 or through the website.