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By Barbara Beltrami

I don’t know what the time between this writing and its publication will bring, and given recent events, I’m worried. However, my stubborn faith in our democracy and Constitution and a resolution to celebrate the Inauguration and all it stands for inspires this column bearing recipes from a few government sources. Most famous and ubiquitously published is the Navy Bean Soup served in one of the Senate restaurants. Then there’s the late Representative John Lewis’s recipe for Barbecued Chicken and White House Chef (1966-1987) Henry Haller’s popular Cooked Vegetable Salad. 

Senate Navy Bean Soup

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound dried navy beans, picked over

1 pound ham, with bone

2 potatoes, peeled and quartered

Salt 

2 tablespoons unsalted butter

1 large onion, chopped

1 celery rib, chopped 

2 garlic cloves chopped

1/4 cup fresh chopped flat leaf parsley

Freshly ground pepper to taste

DIRECTIONS: 

Put beans in large pot with 3 times their volume in water and put in a cool place to soak overnight. Drain and transfer to a large Dutch oven; add 10 cups water and ham; bring to simmer over medium heat, then reduce heat to low and cook 1 1/2 hours, until beans are tender. Transfer ham to cutting board to cool, then remove bone, cut meat into bite-size pieces and return to pot. 

Meanwhile place potatoes in a saucepan, cover with salted water, bring to boil over medium-high heat, then reduce to simmer and cook until potatoes are fork tender, about 25 minutes; drain, mash and add to beans and ham and stir to combine thoroughly. In large skillet, melt butter over medium heat and add onion, celery, garlic and parsley; season with salt and pepper and cook, stirring occasionally, until vegetables are translucent; add to bean mixture and cook over low heat, adding water if needed, season with salt and pepper and cook one hour. Serve hot with a crispy, crunchy salad.

Rep. John Lewis’s Barbecued Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups ketchup

1 teaspoon prepared mustard

1 to 2 tablespoons Tabasco or other hot sauce

Pinch cayenne pepper

Pinch black pepper

1 onion, finely chopped

1 frying chicken, cut up or equivalent chicken pieces

DIRECTIONS: 

Preheat oven to 350 F. In a medium bowl, combine ketchup, mustard, hot sauce, cayenne, pepper and onion. Put chicken parts in greased 9 x 13” baking pan; spread sauce over chicken; bake for one hour, basting chicken with juices halfway through. Serve hot or warm with rice, potato salad or sweet potatoes and a green salad.

White House Chef Henry Haller’s Vegetable Salad

Chef Henry Haller

 

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups tiny green peas, cooked, drained, cooled

2 cups diced carrots, cooked, drained, cooled

2 cups diced celery

1 cup peeled and cored diced apple

Salt and pepper to taste

3/4 cup mayonnaise

DIRECTIONS: 

In large bowl combine vegetables with celery and apple, salt and pepper. Add mayonnaise and toss lightly with a fork. Serve with soft rolls and butter.

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Stock photo

Theatre Three Food Drive

Theatre Three, 412 Main St., Port Jefferson kicks off the new year with a Theatre Three Cares food and personal care items drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Saturday, Jan. 23 from 9 a.m. to 1 p.m.

Food items needed include Mac & cheese, canned pasta, peanut butter, jelly, coffee, sugar, flour, mustard, mayonnaise, ketchup, cooking oil, oatmeal, cereal, black and red beans, boxed milk, juice, canned fruit, healthy snacks, fresh chicken and ground beef and hot dogs.

Personal care items needed include shampoo, conditioner, soap, baby shampoo, baby wipes, deoderant, toothbrushes and toothpaste. 

Donations will be collected in the back of the theater on the south side of the building. They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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Volunteers from Theatre Three gathered food and other assorted items for the Open Cupboard Food Pantry out of the Infant Jesus R.C. Church in Port Jefferson on Dec. 12. by Kyle Barr

By Kyle Barr

It might be the spirit of giving, or perhaps the lingering essense of Scrooge’s final transformation, but Theatre Three’s latest food drive of the year may have been their biggest one yet.

Even with Theatre Three having been effectively shut down because of COVID, its board members, staff and volunteers have continued to work to better the community. The group gathered food and other assorted items for the Open Cupboard Food Pantry out of the Infant Jesus R.C. Church in Port Jefferson Dec. 12. Their efforts stuffed the theater van plus a Toyota 4Runner with food a total of four times in just a few short hours. Well over 100 cars showed up, despite the rain, to offer the theater what they could.

For the holiday season, the group also hosted a toy drive, in which families from all over gave some pretty significant items.

“The toys, they were good quality toys — Star Wars, LEGOs, good stuff,” said Brian Hoerger, a board member and facilities manager for Theatre Three. Hoerger helped start the string of food drives this year after the beginning of the pandemic, when he and other community members donated 15 iPads to local hospitals. Those devices were desperately needed at the pandemic’s height, when patients needed them to communicate with family members no longer allowed inside hospital rooms. 

Though this is the sixth food drive held through Theatre Three, this latest effort ended the year with a bang.

“There was a lot of stuff today — we’re very happy,” said Theatre Three’s Executive Director Jeffrey Sanzel. “This was one of our most successful drives since the first one.”

The drive also gained over $900 in cash donations plus nearly $600 worth of gift cards. The day’s efforts were so successful that Hoerger held a second drive the following day for all the persons who could not come out on Saturday. The Theatre Three facility manager used some of the cash funds to purchase additional food for Open Cupboard.

Updated: The group will host another food drive on Saturday, January 23 from 9 a.m. to 1 p.m. outside Theatre Three. For more information, call 631-938-6464.

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Photo from Pixabay

By Barbara Beltrami

Since it’s the New Year, since many of us are determined to counter the damages of holiday bingeing, since lentils are considered one of the five most healthful foods in the world and since they’re also inexpensive, I’m going with them for this first column of 2021. When I went to the internet to find out why they’re considered so healthful, I was quite impressed by what I found. Not only are they rich in protein and fiber, but they’re also rich in iron and vitamin B1. Note: Because the cooking times of lentils vary, I cannot give exact numbers Figure on anywhere from 30 minutes to an hour.

Lentil, Kale and Goat Cheese Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/2 cups black or green lentils, soaked in cold water overnight or for several hours

4 scallions, white and green parts separated, and sliced

4 garlic cloves, smashed and peeled

1 lemon

1/3 to 1/2 cup extra virgin olive oil

1/2 cup unsalted peanuts, almonds, walnuts or cashews, chopped

1 tablespoon cumin

1/2 teaspoon crushed red pepper flakes

1/2 pound or one large bunch lacinato kale, washed, de-stemmed, chopped and massaged to soften

6 ounces crumbled goat cheese

1 cup pitted, coarsely  chopped black olives

Coarse salt to taste

DIRECTIONS: 

Cook the lentils in boiling salted water until  al dente. Do not overcook. In a small skillet combine the white parts of the scallions, the garlic, three wide strips of lemon peel and the olive oil. Cook over medium heat, stirring a few times, until garlic starts to brown and lemon peel curls, about 3 minutes. Add nuts, cook and stir frequently another 3 minutes; remove from heat and stir in cumin and pepper flakes. 

Strain mixture into a small bowl; discard lemon peel and garlic but reserve oil; transfer  mixture to a large plate and spread out. Sprinkle with salt,  let sit until cool. In a large bowl combine kale, goat cheese, olives and green parts of scallions. Drain lentils and add to mixture. Toss with reserved cooled oil, juice of the lemon and salt to taste. Serve immediately with pita or flat bread.

Lentil-Leek Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1/4 cup olive oil

1 large leek, cleaned and sliced thin

1 cup chopped onion

1 large celery rib, cleaned and sliced thin

2 carrots, peeled and diced

3 garlic cloves, chopped

7 cups chicken, beef or veg. broth

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 bay leaf

1 1/2 cups green or brown lentils

Salt and pepper

1 tablespoon red wine vinegar

DIRECTIONS: 

In large saucepan heat oil over medium heat. Add leek, onions, celery, carrots and garlic. Reduce heat to low, cover and cook, stirring frequently until vegetables are golden, about 20 to 30 minutes. 

Add broth, thyme, bay leaf, lentils and salt and pepper. Bring to a boil, reduce heat to low and cover again; cooks until lentils are al dente; remove and discard bay leaf. Stir in vinegar and serve immediately with rustic bread and a green salad.

Baked Lentils with Chorizo

YIELD: Makes 6 servings

INGREDIENTS: 

1/4 cup olive oil

1 large onion, chopped

1 celery rib,  chopped

1 large frying pepper, seeded, chopped

2 garlic cloves, smashed and peeled

Salt and pepper to taste

1 pound lentils cooked al dente in salted water

One 14-ounce can diced tomatoes with their juice

1 pound chorizo sausage, cut into 1 1/2 inch slices

DIRECTIONS: 

Preheat oven to 375 F. Grease a large casserole or Dutch oven. Warm oil in a large skillet over medium-high heat; add onion, celery, pepper, garlic and salt and pepper. Cook, stirring frequently, until onion and celery are translucent, pepper is a little soft, and garlic starts to brown; remove and discard garlic. Combine mixture with lentils and tomatoes in prepared casserole or Dutch oven and lay chorizo on top. Halfway through cooking, turn sausages. Bake until mixture is bubbly and sausages are brown on all sides, about 30 to 40 minutes. Serve hot with rice and a green vegetable or salad.

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Applebees

Applebee’s Neighborhood Grill & Bar on Jan. 4 announced the official launch of its 5th annual Above and “BEE”yond Teacher Essay Contest, which recognizes top teachers – as nominated by their students – by rewarding them with a sponsorship check and end-of-year class party. The contest is being offered at Applebee’s restaurants in Long Island owned and operated by local franchisee Doherty Enterprises.

Applebee’s will award two deserving teachers, one in Nassau County and one in Suffolk County, with a $500 sponsorship check to use toward their classroom for the upcoming 2021-2022 school year, along with an end-of-year party for their current class*! To nominate a teacher and enter the contest, students must submit an essay in-person at their local Applebee’s explaining why their teacher deserves to be Applebee’s “Teacher of the Year.” As an additional incentive, students who enter an essay will also receive a free ice cream certificate** for later use. Essay submissions are limited to one per student and will be accepted at participating Applebee’s restaurants from Monday, January 4 through Sunday March 7, no later than 10pm. Winners will be announced on Monday, April 12 and end-of-year parties will be thrown before Sunday, June 27. If end-of-year parties are not viable, class parties will be replaced with two Dinner for Four certificates.

“We’re excited to announce the launch of our fifth annual Above and BEEyond Teacher Essay Contest at our Long Island restaurants,” said Kurt Pahlitzsch, director of operations, Applebee’s Long Island. “Our restaurants are committed to giving back to the local community now more than ever. We’re honored to support local schoolteachers who have transitioned from in-classroom teaching to online teaching, as Applebee’s wants to recognize their dedication and hard work amidst the pandemic.”

Applebee’s Above and “BEE”yond Teacher Essay Contest entries will be accepted at the following Applebee’s locations owned and operated by Doherty Enterprises on Long Island in: Nassau County: Baldwin, Bellmore, Bethpage, Elmont, New Hyde Park, Rosedale, Valley Stream and Westbury and in Suffolk County:  Bohemia, Brentwood, Commack, East Farmingdale, East Islip, Farmingville, Huntington, Lake Grove, Lindenhurst, Miller Place, Patchogue, Riverhead and Shirley.

*One winner will be selected from both Nassau and Suffolk counties. Please note, essay submissions from the 2020-2021 school year will also be included in this year’s voting. Prizes are subject to change based on COVID-19 restrictions. If end-of-year parties are not viable, class parties will be replaced with two Dinner for Four certificates.

**Offer valid only at Doherty Enterprises owned and operated Applebee’s® locations in LI. Limit one per person. May not be redeemed on day of purchase. Cannot be combined with any other offers.

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Photo from Councilman LaValle's office

Brookhaven Town Councilman Kevin LaValle (center) attended a ribbon cutting for Popeyes Louisiana Kitchen in Centereach on Nov. 23. Located at 1770 Middle Country Road in front of Island Thrift, the fast-food chain is known for its signature chicken, fried shrimp, biscuits and most recently, its fried chicken sandwiches.

“I was happy to attend the ribbon cutting ceremony for Popeyes Louisiana Kitchen … I want to thank them for giving me the grand tour of their new building and letting me try some of their delicious food, and I wish them the best of luck with their new business!” said Councilman LaValle.

In addition to the Centereach location, there are currently nine other Popeyes locations in Suffolk County including Patchogue, Shirley, Lindenhurst, Bay Shore, Huntington, Riverhead, Brentwood, Deer Park and Coram.

Hours for the Centereach restaurant are 10:30 a.m. to 11:30 p.m. Wednesdays through Mondays and 10 a.m. to 11:30 p.m. on Tuesdays. For more information, call 631-648-8736

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Brandy. Photo from Pixabay

By Bob Lipinski

Bob Lipinski

Armagnac is a brandy distilled from wine and is often confused with its close cousin, Cognac. However, Armagnac’s taste is fuller and richer and is described as less “burning” and more mellow. Armagnac comes from the Gascony region in southwest France, 150 miles southeast of Bordeaux and 100 miles south of Cognac.

Armagnac has been distilled in Gascony since 1411, making it the world’s oldest brandy. In the mid-1600s the Dutch first exported it, and the aging of brandy in wooden barrels seems to have been practiced since 1730. In 1936 the Armagnac region was divided into three appellations: Haut-Armagnac, Bas-Armagnac, and Armagnac-Ténarèze. The best quality Armagnac comes from the Bas-Armagnac appellation, which produces over 55 percent of the region’s brandy.

Armagnac is produced principally from Ugni Blanc, Colombard, Folle Blanche, and Baco Blanc grapes. The wine is distilled to produce a colorless brandy with a powerful bouquet and flavor described as “firewater.” Approximately 95 percent of the brandy undergoes only one distillation.

Armagnac is aged in black, tannic-rich, 400-liter oak barrels from the Monlezun forest of France in the Bas-Armagnac. However, wood from Limousin, Allier, and Tronçais forests are being used because Monlezun forests have dwindled.

After aging, the brandies of different appellations and ages are blended. Following blending, the strength of the Armagnac is reduced to 40 or 43 percent alcohol by distilled water. This is followed by adding caramel for color “adjustment” if needed. Armagnac is then kept in large barrels for additional months to allow for the curing or “marrying” of the blend.

Legislation states that a vintage date on the label of a bottle of Armagnac indicates year of harvest, not year of distillation.

Label designations

• VS or three-star. Minimum three years old

• VSOP or Napoléon. Minimum four years old

• XO or Hors d’Age. Minimum 10 years old

• XO Premium. Minimum 20 years old

• Vintage. Minimum 10 years old

Taste

Depending on the type and age, Armagnac can have aromas and flavors of flowers, caramel, toffee, cinnamon, coconut, hazelnuts, dried fruit, fresh fruit (apricot, orange, peach, plum, prune, raspberry), maple syrup, roses, spices, violets, and vanilla.

Serving Armagnac

Armagnac has traditionally been regarded as an after-dinner drink, but in some countries, it is served before or with a meal. Purists prefer to enjoy the older, finer Armagnac unmixed. Armagnac should be served in short tulip-shaped glasses tall enough to allow a reasonable aroma to build, yet small enough to be cradled in one’s hand.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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METRO photo

By Barbara Beltrami

In case you haven’t noticed, the ongoing theme of my recent columns has been coping with and compensating for COVID restrictions while celebrating the holidays. So here I go again. I believe that whether you’re alone or with just your immediate family (and I do hope for your sake and everyone else’s that it won’t be more than that), you should make the holiday as merry as you can. 

A great way to do that for Christmas Eve or Christmas dinner is to carry out the red and green theme in as many dishes as possible. It doesn’t have to be fancy, but it does have to be festive. I’m thinking that spinach lasagna rollups might do the trick paired with a butter lettuce and arugula salad with bell pepper confetti and a pomegranate vinaigrette. Then for dessert, how about a parfait of pistachio or mint chocolate chip ice cream with fresh raspberry sauce? These are just a few ideas. Raid your refrigerator, shop early and come up with your own red and green Christmas dishes.

Spinach Lasagna Rollups

YIELD: Makes 6 servings

INGREDIENTS: 

For the sauce:

2 tablespoons extra virgin olive oil

1 cup finely chopped onion

Salt and freshly ground pepper to taste

2 garlic cloves, minced

One 28-ounce can crushed tomatoes

1/4 cup chopped basil

Salt and pepper to taste

For the rollups:

Nonstick cooking spray

12 lasagna noodles (not no-boil)

One 16-ounce container ricotta cheese

Half a 10-ounce box frozen chopped spinach, thawed and all liquid squeezed out

3/4 cup freshly grated Parmesan cheese

1 large egg

1 handful fresh Italian flat-leaf parsley leaves, chopped

Salt and freshly ground pepper to taste

3 cups(or more) tomato sauce to taste

1 cup shredded mozzarella

DIRECTIONS: 

In a medium saucepan warm oil over medium heat; add onions, salt and pepper and cook, stirring frequently, until they become transparent, about 5 minutes. Add garlic and cook, stirring frequently, until it releases its aroma, about 30 seconds. Add tomatoes, basil, salt and pepper and a few tablespoons water and cook over medium heat, stirring frequently, until sauce is thickened and liquid is evaporated, about 15 minutes.

Preheat oven to 350 F; coat a shallow baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions and drain, then lay out in baking pan.

In a medium bowl thoroughly combine the ricotta, spinach, Parmesan cheese, egg, parsley, salt and pepper. Spread a thin layer of tomato sauce on bottom of baking pan spread ricotta mixture evenly along each noodle, then top with a thin layer of tomato sauce and carefully roll up; place seam side down evenly in baking dish and spoon remaining sauce over them. Sprinkle mozzarella on top. Bake until they are heated through, sauce is bubbly and mozzarella has melted, about 20 minutes. Serve hot with arugula and butter lettuce salad.

Arugula and Butter Lettuce Salad with Pomegranate Vinaigrette

YIELD: Makes 6 servings

INGREDIENTS: 

1 large bunch arugula, washed and stems removed

1head butter lettuce or Boston lettuce

6 radishes, cleaned and cut into matchstick-size strips

1/2 cup fresh or bottled pomegranate juice

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

2 to 3 tablespoons honey

1 teaspoon prepared mustard

Salt and freshly ground black pepper to taste

Seeds from half a pomegranate

1/2 green bell pepper, seeded and finely diced

1/2 red bell pepper, seeded and finely diced

DIRECTIONS: 

In a large salad bowl, toss together the arugula, lettuce and radishes. In a small mixing bowl, whisk together the pomegranate juice, vinegars, honey, mustard, and salt and pepper. Just before serving, toss the salad with the dressing, then sprinkle with pomegranate seeds and diced peppers. Serve immediately at room temperature with lasagna rollups.

Fresh Raspberry Sauce

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

3/4 pound fresh raspberries, picked over

2 tablespoons sugar or to taste

1/2 tablespoon water

1 tablespoon freshly squeezed lemon juice

DIRECTIONS: 

In a medium saucepan over medium heat, combine the berries, sugar, water and lemon juice. Stirring frequently, cook until sugar dissolves, raspberries fall apart and sauce bubbles, about 5 minutes. Remove from heat and press through a fine mesh strainer to remove seeds. Cool to room temperature, cover and refrigerate or serve warm over pistachio or mint chocolate chip ice cream accompanied by Christmas cookies.

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Photo from Pixabay

By Barbara Beltrami

If you haven’t wanted to go into crowded stores because of COVID-19, you’ve gotten so frustrated with the internet or items being out of stock that you’re ready to throw your computer out the window or you’re at your wits’ end trying to think of gifts that will say you’re thinking of those you can’t be with, take heart. It’s not too late to tie on your apron and make some gifts in your kitchen. Here are a few ideas and recipes for cooking some favorites, putting them in sealed,  sterilized jars and processing them in a boiling water bath. Make your own labels or have the spouse or the kids help you, wrap the jars in cellophane and tie with a pretty bow. Go ahead, do it and delight friends, neighbors or family.

Pepper Relish

YIELD: Makes about 5 half-pint jars

INGREDIENTS:

9 or 10 medium bell peppers (assorted colors)

3/4 cup apple cider vinegar

1 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids in boiling water or dishwasher. Cut peppers open and discard seeds, then chop very finely. Drain and press out about half the juice. Measure two cups of peppers and juice into a large saucepan; add vinegar and stir. Add pectin to peppers and mix well. Place over high heat; stir mixture till it comes to a full rolling boil. Stir in sugar immediately, then boil hard one minute, stirring constantly. Remove from heat.

With metal cooking spoon, skim off foam, then ladle quickly into jars, leaving 1/8 inch on top.  With wet paper towel wipe rims and threads of jar, place dome lids on top, then screw on lid rings, but not too tightly as heat will cause them to expand. Process in boiling water bath for 15 minutes. Upon removal or shortly thereafter you will hear lids pop which means a vacuum seal has been achieved  Sometimes a firm tap with your finger will nudge the lids that haven’t popped. (If they don’t pop and there is no slight depression in the center of the lid, they have failed to seal. Refrigerate them and use them within one to two weeks if this happens.) When cool enough to handle moderately tighten rings on all jars.Let cool, then affix labels. Suggested serving: with cold cuts,  hamburgers, cold sliced meat or meat loaf.

Peach Chutney

YIELD: Makes 6 half-pint jars

INGREDIENTS:

1 pound brown sugar

2 cups white vinegar

1/4 cup shredded fresh peeled ginger root

1 garlic clove, minced

2 teaspoons cinnamon

2 teaspoons ground cloves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup chopped onion

1 cup chopped green pepper

3 pounds peaches, washed, pitted and chopped

DIRECTIONS:

In a large pot combine the sugar, vinegar, ginger, garlic, cinnamon, cloves, salt and pepper.  Heat to a rolling boil; stir constantly. Add onions, green pepper and peaches; heat to rolling boil over high heat, then reduce heat to medium and boil gently, stirring occasionally, for 1 to 1 1/4 hours until very thick.

Meanwhile sterilize jars and lids. Ladle chutney into hot jars to within 1/2 inch of tops. With a damp paper towel wipe rims and threads of jars, then put lids and screw bands on. Tighten bands but not hard. Process in boiling water bath 5 to 10 minutes; remove and wait for lids to pop and jars to cool as in recipe above for green pepper relish. Suggested serving: with roasted meat or poultry.

Apple-Pear Jam

YIELD: Makes 4 half-pint jars

INGREDIENTS:

3 1/2 cups pared, cored mashed apples and pears

6 to 6 1/2 cups sugar

1/4 cup lemon juice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 packet Certo liquid pectin

DIRECTIONS:

Sterilize jars and lids. In a very large pot combine all the ingredients except pectin. Over high heat, bring to a full rolling boil and boil hard one minute; immediately remove from heat and stir in pectin. Stir and skim for 5 minutes. Ladle into hot jars within 1/8 inch from the top. With damp paper towel, wipe tops and threads of jars. Put lids and screw bands on jars and tighten but not hard. Process in boiling water bath for 10 to 15 minutes. Remove, wait for lids to pop and jars to cool as in recipe for pepper relish above, then affix labels. Suggested serving: with toast, croissants, English muffins or scones.

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From left, Town Clerk Andrew P. Raia; Councilman Ed Smyth; Supervisor Chad A. Lupinacci; Lona Graepel; Receiver of Taxes Jillian Guthman; and Councilman Eugene Cook. Photo from Town of Huntington

Supervisor Chad A. Lupinacci and Town officials Councilman Eugene Cook, Councilman Ed Smyth, Town Clerk Andrew P. Raia and Receiver of Taxes Jillian Guthman joined Lona Graepel from Long Island Farmers Markets for a ribbon cutting at the opening of the Huntington Winter Farmers Market in the Town’s John J. Flanagan Center in Huntington on Dec. 5.

“Who doesn’t love a farmer’s market?! Thanks to Lona Graepel from Long Island Farmers Markets for keeping the ‘shop local’ tradition going through the cold weather months!” said Sup. Lupinacci. 

“It was my pleasure to join my colleagues at the Winter Farmer’s Market on Saturday.  I would recommend to everyone to find some time on Saturdays to explore the Winter Farmer’s Market with their family, as there are many wonderful vendors there, with something for everyone,” said Councilman Cook.  “Please remember to mask up and social distance while enjoying the market.” 

“The Farmers Market is a year-round reminder to shop as locally as possible,” said Councilman Smyth. 

“It’s exciting to be a part of the Grand Opening for the Winter Farmers Market here in Huntington. A major part of our local economy is shopping for fresh, local goods and Lona Graepel, Market Manager at Long Island Farmers Market, is doing this by keeping our residents thriving for fresh foods,” said Raia. “This year, I have the pleasure of displaying a “Farming in Huntington” Exhibit in the Town of Huntington Jo-Ann Raia Archives, which features farmers present and past. Farming has always played a strong role in the development of Huntington, and it is important to continue eating fresh foods while supporting our local farmers.” 

“What a treat to purchase a uniquely made item from a member of our community.  You can find everything from micro-greens to designer cutting boards and doggie treats and more all while supporting our local economy,” said Guthman. 

The Huntington Winter Farmers Market runs every Saturday from 9 a.m. to 1 p.m.  through March 27, 2021 at the John J. Flanagan Center, 423 Park Avenue, Huntington (behind the Cinema Arts Centre). Shop for local gourmet foods and beverages, sweet and healthy treats, organic bath and body products, in an “all under one roof” Farmer’s Market setup while enjoying live music. Masks are mandatory. Call 631-944-2661 for more information.

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