August may have a number of downfalls on the East End – traffic, crowds, the impossibility of procuring a coveted parking space at any of our beautiful beaches – but it also brings with it a bounty of local produce, much of which can be found at the Sag Harbor Farmers’ Market.
The Sag Harbor Farmers’ Market is held every Saturday from 9 a.m. to 1 p.m. The market presents a unique opportunity to stock up on local fruits, vegetables, baked goods, cheese, honey, fish and shellfish at one Bay Street, Sag Harbor location.
By 10 a.m. the market is teeming with people, standing in line for some of Bette Lacina and Dale Haubrich’s organic vegetables, perusing the produce from Quail Hill, gaining insight from David Falkowski on the best preparations for his awe-inspiring mushrooms, or sampling the cheese from Art Ludlow’s Mecox Dairy stand.
When we arrived this past Saturday, just after 10 a.m., we had already missed out on Bette and Dale’s infamous mixed greens as well as their arugula, which quickly sells out each week. While we had visions of the nutty arugula complimenting one of our now daily local tomato salads, we were more than pleased with the yellow zucchini, red beets and heirloom tomatoes we happily tucked into our canvas bag.Â
With plans to roast a chicken from Iacono Farm in East Hampton on Sunday, we knew a stop at David Falkowski’s Open Minded Organics stand was a must. Falkowski’s mushrooms are truly special, cultivated in Bridgehampton and picked the morning of the farmers’ market. While grocery stores, and especially luxury grocery chains like Citarella, now carry a variety of mushrooms, it is near impossible to ensure the freshness that Falkowski can deliver. In addition to procuring a brown paper sack filled to the brim with blue and yellow oyster mushrooms and the shitake variety, we also stuck around to listen to Falkowski ruminate on his favorite ways to prepare both his fresh mushrooms and the organic dry mushrooms he sells at his stand.Â
While market goers focused on gathering their weekly produce certainly have a mecca in the Sag Harbor Farmers’ Market, but it is not just the numerous vegetable and fruit stands and Falkowski mushrooms that make it special. The market has a number of local, speciality goods including shellfish and seafood from The Seafood Shop, baked goods from the Blue Duck Bakery and jellies and condiments from A Taste of the North Fork. Art Ludlow, of Mecox Farm Dairy, also offers a number of artisnal cheeses and a number of honey varieties from The Bees Needs are also on hand, for tasting and purchasing.Â
It is the time of year where one can truly revel in the best of local fruits and vegetables, and in our household, not eating a tomato or a piece of corn every day is almost considered a crime. So for those who have yet to delve into this incredible bounty, we suggest stopping by the Sag Harbor Farmers’ Market – a market that is still local, still fresh and has a lot of variety in its people and products.Â