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| David Falkowski's Oyster Mushrooms are beyond compare |
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| Leeks from the Foster Family Farm |
One
of the joys of being part of the Farmer’s Markets this fall has been getting
first dibs on some incredible produce. The
market opens at 9 but everyone is generally in place before that. I feel like an early bird at a Yard Sale
because before we welcome our paying customers, I do a little shopping. The bread from Blue Duck Bakery is
superb. You’ve read how good David
Falkowski’s mushrooms are. And right next
to where I am, from the Foster Family farm in Sagaponack, there’s a beautiful
array of vegetables every week. That the
farm still operates is a bit of a miracle:
The land is so valuable that mostly what has sprouted up in the
neighboring fields are multi-million dollar houses. At one point, Sagaponack was listed as the
most expensive Zip code in the country.
But the Fosters carry on. The
soil in Sagaponack is said to be about the best on the East Coast. Left behind millennia ago when the glaciers
retreated, it’s six feet of loam in places!
So you can imagine how beautiful everything that’s grown there is. Last week, I could not resist the leeks. Putting them together with two of David’s
mushroom varieties—dried porcinis and fresh Oyster Mushrooms— seemed the perfect
thing to do.
