Reaping the Benefits of a Farmers' Great Mistake

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What's in season is directed by mother nature and nurtured by the farmer whose soiled hands tell a story of what's being tilled, sown and harvested. A farmer's watchful eye and deliberate planning starts well before the sun rises and into the dark of evening. And through it all there are trials and tribulations, sweet successes, and sometimes great mistakes. Stephanie Gaylor of Invincible Summer Farms and Ken Ettlinger of the Long Island Regional Seed Consortium, are reaping the benefits of a great mistake.

Imagine this. A kale, that Stephanie Gaylor affectionately named, Tough Mother, that overwintered in 2014 and prevailed polar vortex temperatures, had crossed with an heirloom rutabaga that gave birth to a tender like rapini foliage that stems from a crunchy and sweet root that tastes just like a rutabaga.

Stephanie and Ken named this serendipitous happenstance — The Great Mistake Rapini. And what's greater than that? They are selecting out the best varieties to save the seeds to grow in years to come for chefs like Ignacio Mattos of Estela, Marc Meyer of Cookshop, and Stephan Borgadus of North Fork Table and Inn, who are serving this at their restaurants for its tremendous flavor.

I tasted The Great Mistake at Stephianie's Farm. My brain was expecting a bitter like broccoli rabe bite, but what I experienced was surprisingly different. It is sweet, mild, tender and easy to eat raw — from root to foliage. I made this two ways: A raw salad with manchego cheese and endive, and a quick sauté with garlic that is topped with the root shaved raw.

Stephanie hosted her first Seeds & Suds (video here) talk (a video series focused on seeds — what is growing on the farm— and drinking good beer) at her farm where we discussed the interspecies rutabaga/kale cross that overwintered and created The Great Mistake Rapini, while we drank a St. Feuillien triple style abbey ale.

Perhaps great mistakes like these can create a new local variety on the East End of Long Island that we will reap the benefits from for years to come.

 

recipe

the great mistake raw salad

Directions

Chop the foliage of The Great Mistake and the endive; place in a bowl. Mix the olive oil, lemon, Dijon mustard, honey and a pinch of salt and pepper for the vinaigrette. Then pour on top of the greens and toss. If needed, add more salt and pepper to taste. Then add the shaved Manchego cheese.

Ingredients

  • The Great Mistake, 1 bunch chopped
  • Manchego cheese, shaved
  • 1 endive, chopped
  • 1 lemon, squeezed
  • Olive Oil, 3 tablespoons
  • Dijon Mustard, 1 tablespoon
  • Local Honey, 1 teaspoon
  • salt and pepper, to taste

Harvest East End Cheers to 40 Years of Winemaking on Long Island

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Long Island Wine Country had a lot to celebrate about. In fact, 1,300 enthusiasts of wine and food, including Governor Andrew Cuomo joyously gathered under a festive billowing tent to raise a glass and cheer for 40 years of winemaking at the 4th Annual Harvest East End at McCall Vineyard & Ranch in Cutchogue New York. The regions farms, fishermen, 34 local top chefs and 43 vintners showcased the bounty of the land, sea and vines. It was the first year that this vinous and edible gala was held on the North Fork of Long Island and how fitting considering two pioneers were honored for giving rise to one of the world’s most exciting viticultural and culinary destinations: Louisa Hargrave co-founder of Hargrave Vineyards (now known as Castello di Borghese Vineyard) for planting the first vitis vinifera grapes with her former husband Alex Hargrave, and John Ross, who established Ross’ North Fork restaurant that featured local wines and grown food that helped ignite the farm-to-table movement on the North Fork; all of which was 40 years ago.

Governor of New York Andrew Cuomo. Photography credit: Jessica Guadagno

“Put tourism together with the wine industry, and they can grow an entire region,” says Governor Cuomo. “And that’s what you’re seeing here on the North Fork of Long Island.”

The Master of Ceremonies was Joshua Wesson, a leading authority on wine and food pairing, the founder of Best Cellars and author of Williams-Sonoma Food & Wine—A New Look at Flavor that he signed for fans. Harvest was presented by Wine Enthusiast Magazine and organized by the Long Island Wine Council with support from Merliance, that benefited four important regional charities: East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau.

And to top it off Out East Foodie has come full circle—It was my first anniversary. Last year’s Harvest East End was my debut where I was introduced to the edible artisans of the East End: chefs, fishermen, farmers, cheesemakers, and vintners to name a few. I am humbled to be surrounded by the people of this region who are passionate and dedicated to their craft or cause. I have told the stories of a few over the course of the year, shared recipes that have been inspired by the bounty of the two forks and am honored to continue to do so. This fall our sustainable home Sheridan Green will be complete. It will be a place where like-minded stewards of the land and sea can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.

A wine and food celebration

Guests were given their own personal wine glass that was attached to a lanyard like strap to put around your neck to ease the juggling dilemma between holding a wine glass and a plate of food; thank you Harvest East End for this welcomed convenience as balancing the glass, camera, plate of food, iPhone and purse is a social media hodgepodge. 

Beautifully designed wine labels by Bouquet Wines from Mattituck, New York

My husband Christopher enjoyed the wine tasting and particularly liked Mattebella Vineyards Old World Blend.

Coolfish Grill and Wine Bar served bay scallops mango ceviche; the mango was an unexpected twist.

Mirabelle at Three Village Inn served a unique Crème brûlée that was made with duck eggs, infused with vanilla bean and topped with a sprinkle of maple bacon crumble, simply fantastic.

A refreshing and delicious watermelon gazpacho that was garnished with a Koppert Cress micro shiso amongst a beautiful flower arrangement.

First and South restaurant may have topped their chocolate covered pork rinds from Dan's Taste of Two Forks. In an oyster shell they baked an edible cracker mocking the shell and placed the oyster, and a dollop of homemade horseradish and ketchup on top, brilliant.

The North Fork Table and Inn made a spicy marinated McCall Ranch Beef summer roll with wasabi aioli.  This tasted as beautiful as it looked.

Gourmet Sorbet by the Sorbabes: Top-strawberry rhubarb crumble (my favorite), Right-pistachio with sea salted caramel, Bottom-coconut chai with macaroons and Left-passionfruit lychee. All gluten-free and non-dairy made with seasonal ingredients.

Jewel restaurant by Tom Schaudel served a corn chowder with crab. The balance of this dish was singing the bounty of the two forks, was truly lovely.

A Taste of the North Fork made meatballs with cHarissa, hummus and cilantro. The meatballs had a Moroccan flare of interesting spices from the cHarissa, really tasty.

To continue with the meatball theme a Mano Osteria and Wine Bar made a veal meatball with a lobster bisque sauce. I was unsure about the veal and lobster combo, but it was a match made in heaven.

The heart of the billowing tent was lit up with colorful lanterns, as the VIP attendees sipped older vintages and special selections of East End wines presented by Empire Merchants. Although there was a white picket fence that separated the VIP's from the rest, we all had a few things in common, the love for wine and food in Long Island Wine Country.