The Local Feed

Joe and Alexia of The Chatham Berry Farm teach us all about the fruit favorite: the blueberry. Christopher and Nicole of PieconicNY introduce us to their cafe, Main St Goodness, and bake a Double Blueberry Pie. Love Apple Farm may have apple in their name, but they are home to a bevvy of peaches, too. Philip, the chef at Love's Authentic Mexican Cafe, serves up a Shrimp and Peach Salad.

Annie of Laughing Earth in Cropseyville shares her knowledge of carrots from seed to harvest and tells us about her philosophy on farming. Noah of the Chefs' Consortium makes a spicy carrot hot sauce. Christian and his son walk us through the Collard City Growers garden and tell us all about mint. Lastly, Adam of YesFolk Tonics creates a refreshing Egyptian Limeade.

We pick some hot peppers with Jinah Kim of Sunhee's Farm and Kitchen and Chef Chun Hee Kim serves up some Kimchi Soft Tofu Stew. Lloyd Zimmermann of Black Horse Farms talks tomatoes and Chef Ric Orlando serves up two dishes starring tomatoes at New World Bistro.

Leah Penniman of Soul Fire Farm harvests the first eggplant of the season for Chef Gabriela Alvarez who creates a flavorful Peanut Stew featuring the Calliope and Galine eggplant varieties. Devon Gilroy, Executive Chef at The Corner at Hotel Tivoli, forages for mushrooms, talks mushroom farming, and creates a stunning pasta dish featuring black trumpets.