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On the opening day for the Sag Harbor Farmers Market lastSaturday afternoon, patrons nibbled warm empanadas and homemadeorganic strawberry rhubarb ice cream, crusty loaves of bread fromBlue Duck Bakery and greens from one of five organic farmers at themarket. Dave the mushroom man Falkowski spoke to oneshopper about recipes, while Art Ludlow of Mecox Bay Dairy andKevin Dunathan of Goodale Farms offered samples of their cheeses.Meanwhile, a crowd gathered around Sag Harbor farmers Dale Haubrichand Bette Lacina s Under the Willow Organics produce stand,appropriately located in a shady spot of the Bay Street market,while one booth over, someone inspected fluke at Colin Mather sSeafood Shop. Organized in 2004 as a way to showcase local farmers duringHarborFest weekend in September, the Sag Harbor Farmers Marketbecame a model for other East End communities and has grown byleaps and bounds since its first fall in front of the Dockside Bay& Grill. Now located on village-owned grassland on Bay Street in front ofthe Breakwater Yacht Club, the Sag Harbor Farmers Market runsfrom the end of May through the end of October. Managed by AnaNieto and Ivo Tomasini, the market is cooperatively governed by itsvendors to ensure that local food and its producers and protectedand given priority. From Montauk to Riverhead and out to Greenport, virtually everycommunity has developed its own farmers market in the last fiveyears. In many ways, on the East End, the Sag Harbor market was thefirst, which is why it is very special, said Nieto. There is atruly local feeling to this market and outside of the vendors, whoare wonderful, it is also a beautiful location and something Ithink the community looks forward to. In addition to longtime vendors like Mecox Bay Dairy, Falkowski sOpen-Minded Organics, the Seafood Shop, Under the Willow Organics,Quail Hill Farm, Blue Duck Bakery and honey producer Bees Needs,among others, this year Nieto said the market has added a handfulof new vendors meant to compliment what already exists at themarket. Farmer and author Marilee Foster chose to pursue other venturesthis season and opted out of the market, said Nieto. One of themarkets rules is to limit the number of vegetable farmers to fiveto ensure it is profitable. With Foster gone, North Haven s ownSunset Beach Farm, a certified organic, community-based farmpetitioned to become a part of the market and was accepted. For farmers Karin Bellemare and Jon Wagner, while they also workother farmers markets like many vendors, being in Sag Harbor ishome. We were finally a part of the community we are growing in, saidBellemare. I feel like the vendors are really committed to thecommunity in this market. I think everyone has same values. Thereis a really nice vibe. Sunset Beach Farm has been operating for three years, farming13-acres between their land in North Haven and land owned by thePeconic Land Trust next to Quail Hill Farm in Amagansett. The farm offers a Community Supported Agriculture (CSA) forcommunity members, who can pick up a weekly share of the farm sorganic harvest. At the farmers market, Bellemare said she isselling pea shoots, Asian greens, green garlic, bean spouts,lettuces, kale and Swiss chard, but the farm grows a full palate ofvegetable offerings throughout the season. Bellemare said the farm has also expanded into raising organicchickens for sale and for eggs, and soon enough Sunset Beach Farmorganic chicken will be on the Sag Harbor Farmers Market menu. Perhaps the newest addition to the East End food shed, long awashin seafood and produce, are locally produced meats. While EastHampton s Iacono Farm and North Sea Farms on Noyac Road have longsold local chicken, Sunset Beach Farm will offer the firstcertified organic chicken grown locally. Mecox Bay Dairy, whichlast year expanded to offer local beef, will also offer local porkthis season, according to Ludlow. Also new to the market is Goodale Farms, which sells goat cheeseand milk products, Good Water Farms and its microgreens, and TrueBlue Coffee fair trade Jamaican coffee from Montauk. The Sag Harbor Farmers Market will also feature two foodproducers who seek to make their goods out of local ingredients. Aformer chef from East Hampton, Luchi Masliah has opened Gula-GulaEmpanadas at the market and hopes to use local products as often asshe can. From Uruguay, Masliah used to own the Amagansett Fish Company, butjust recently has returned to the culinary arts. She makes herempanada dough from scratch and for her vegetable empanadas,sources greens from Haubrich and Lacina. She would also like towork with Ludlow to develop a pork empanada using Mecox Bay Dairyproducts and is keeping her eyes open for other local options. It s more expensive for me, but they are quality ingredients andwe manage to put our product out there at a price that people seemhappy with, said Masliah. Joe and Liza Tremblay, owners of Bay Burger and Joe & Liza sIce Cream, spent the last year evolving their ice cream from atraditional formula with emulsifiers to a completely all-naturerecipe using dairy from a small cooperative in the Hudson Valley. At the farmers market, Joe Tremblay says they would like to craftlocally inspired recipes like Quail Hill Farm rhubarb andstrawberry ice cream or Fat Ass Fudge, another vendor, and localmint ice cream. Just being in an agricultural area and having friends in thisbusiness, we want to support our farms and use their produce as itbecomes available, said Tremblay. We have such a strong foodcommunity and we are happy to be a part of that. The Sag Harbor Farmers Market is open every Saturday throughOctober 27 on Bay Street at the intersection of Burke Street in SagHarbor from 9 a.m. to 1 p.m. Image: Sag Harbor Village Police Chief Tom Fabiano and Sag HarborVillage Trustee Bruce Stafford help Ana Nieto, Ivo Tomasini andmarket vendors open the season with a vine cutting. Photo by BryanBoyhan) Popularity: 1% [ ? ]. We are high quality suppliers, our products such as Dynamic IP Camera , China Mobile DVR Recorders for oversee buyer. To know more, please visits 3G Mobile DVR.
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