Dan's Papers - July 27, 2007

Fine dining is about more than following the hottest cultural trends, preparation by all star chefs or great food combinations. When delving into this realm further, consumers must consider the quality of their food. Organic food has had a huge push over the past decade and is currently the greatest growing segment of the food business. With its decreased reliance on pesticides and chemical fertilizers, this is a boon to citizens' health and the environment. However, as the demand increases, the integrity of this industry is also at a critical point. Companies seek ways to circumnavigate the traditional ideas of organic, creating an industrial system similar to its non-organic counterpart and lobbying for lessening the rules and restrictions. This doesn't mean that you shouldn't eat organically, but why not take this quality issue one step further by consuming local foods?

One of the biggest improvements in cuisine today is the trend towards and subculture around eating locally. By purchasing food from local growers, chances are the food you are consuming was picked within the past twenty-four hours. Because of this, food is given more time to properly ripen as well, since the need to get the food to store shelves quickly is eliminated. Thus, the freshness of any food you consume will enhance the flavor of the meal instantly. Eating from local farms will also support your home economy, generating dollars for the community that will stay in the community instead of traveling to states or countries far away or further lining already huge corporate pockets. The foods are environmentally friendly as most food Americans consume has traveled 1,500 miles. Think of all the fossil fuel you will save if you take a drive to that farmer's market instead. Because these local farms tend to be small-scale and family owned, an opportunity exists to see the grounds on which the foods are grown. There is no hiding what procedures are being used on lands that are right down the street from you or giant warehouses with no windows, closed to the public for security reasons. You can speak to your local farmer or his assistants and learn how the food is grown. Many consumers would be interested to know that local farms often follow organic or nearly organic standards, but because of costs or red tape they forgo USDA labeling.

A great place to try is Halsey's Green Thumb Organic Farm. This is a true family farm, owned by the Halsey family since 1644. Located in Water Mill, the majority of these 90 acres are certified organic by the National Organic Farmer's Association. There is a great variety of fare, marking another benefit of buying local: all sorts of lesser known produce and species! Traditionally, mega grocery stores cater to known vegetables (think iceberg lettuce), while small farms like this can experiment a bit. The farm grows over fifty types of tomatoes! This is great news since on my last visit a cashier informed me that tomatoes are the pride of the farm. Also grown there are 100 varieties of flowers, proudly displayed in beautiful, vibrant colors on the roadside entrance, and over 300 types of vegetables. Green Thumb begins their season early with greenhouse growing starting in mid-February. You can also sign up for a share in their CSA Club. CSAs (Community Supported Agriculture) are systems that allow local consumers to show their dedication to their community farms, pledging their money in return for scheduled delivery of in-season crops. Give them a visit at 829 Montauk Highway. For more information regarding hours or CSA membership, you can call 631-726-1900. Their website is coming soon at www.GreenThumbOrganicFarm.com.

So, if you're a weekend traveler to the Hamptons, you may think to bring a cooler with you to stock up on some local farm fare. But doesn't this nearly defeat the purpose? Extend your stay and reserve one or two nights on your trip to dedicate to a local feast. Grab veggies from Green Thumb, a loaf of made-from-scratch bread, a bottle of your favorite East-End wine and morning catch from the nearest fishmonger. Eat close to where the food is produced and the dollar is saved. You will not be disappointed.