I love being able to getaway from the city for the weekend and escape where there is fresh air and beautiful country scenery. And you don’t have to go that far to find it from New York City. One place you can go is to Long Island. If you’re in NYC in the summer, you should go especially if you’re a foodie. They have amazing restaurants from a casual lobster shack type of joint to 5-star restaurant, and everything in between. They also have streets lined with farm stands… All overflowing with seasonal produce, fresh farm eggs, herbs, flowers and freshly baked pies and muffins! If you’re visiting the North Fork (Long Island splits in two down the middle)- you’ll find a wealth of vineyards and wineries too. So you can quite literally go wine and foodstand hopping if you want to partake in a little wine tasting 😉
We accidentally did this last year when we had plans to visit the beach but were rained out. And we did it like amateurs, I had nothing researched… We just followed our stomachs and stopped at any vineyard that looked nice. It worked out well and we had a blast but this year we went prepared! I had a list of must see spots. The farms though, I love randomly stumbling into those to see what has the freshest and best selection… You can’t really lose on those. My favorite this trip though, had to be Briermere Farms which had a ton of gorgeous berries, currants, zucchini, eggplant, lettuce, list goes on and on! I mentioned in a previous post that I packed a cooler and it was FULL by the end of the trip. I found broccoli and cauliflower the size of… Not even a head, a big head? Huge. I felt like a winner, I must admit.
Farm fresh produce from North Fork
Then the wine tastings, here is where it can get overwhelming since if you stopped at every vineyard like you might a farm stand- your day will be ending early and you might be called a party pooper or lightweight so don’t do that. Below are a list of my favorite spots thus far.
- Paumanok Vineyards – gorgeous and a bit tucked away compared to other wineries, this place has an open vineyard where you can walk through… their wine is top notch and the service is wonderful. The venue inside and out is a breath of fresh air.
- Bedell Cellars – another beautiful, but more modern in design winery. While you can’t walk throughout the vineyard, you can sit extremely close to it outside on picnic tables!
- Sparkling Pointe – all sparkling wine! this place is definitely the type of place to drink sparkling wine in… the venue is lovely with glitzy chandeliers, a large outdoor terrace and tons of seating in the vineyard.
- KontoKosta Winery – the longest driveway ever… leading up to an enormous barn type of structure that is ON THE BEACH! you have to see this place… super high ceilings, very grand feeling and then you can walk outside past the vineyard to enjoy a picnic or wine on the beach.
Onto this flatbread pizza I made… It’s a compilation of these summer veggies I stocked up on over top a cassava flour flatbread which is so simple and flavorful. Feel free to mix it up with what you’re able to find, this one is super flex!
Summer Vegetable Flatbread Pizza / serves 8 //vegan//gluten-free//dairy-free
- 1 cup cassava flour
- 1/2 tsp baking powder
- pinch sea salt
- 2 tbsp olive oil
- 1 flax egg or egg
- 1/2 + 1/3 cup water
- 1 medium eggplant, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, sliced
- 1/4 cup fresh basil, roughly chopped
- 2tsp + 1 tsp olive oil (divided)
- herbs de Provence or dried oregano/fave herbs
- Preheat the oven to 400f degrees and thinly slice vegetables (use a slicer if you got it!). Line a baking sheet with parchment paper and set aside.
- Using the 1 tsp of olive oil, toss all veggie slices in a bowl until covered and spread over baking sheets. Roast for 15 minutes just until slightly tender (they’ll cook more later on the pizza).
- Make the dough for the pizza crust while the veggies start to roast by mixing all dry ingredients, then the flax egg/egg and olive oil. Slowly add the 1/2 cup of water as you mix and keep another 1/3 cup of water that you can use if necessary. Mix everything into a ball of dough with your hands.
- Add parchment paper to your workspace and lightly flour it with more cassava flour, throw your dough ball down and knead for a couple of minutes until you’ve reached the desired texture by either adding more flour or water. *It is summer, which means humidity – you may need more flour than water if it’s sticky.* Once finished, add a piece of parchment paper to the top of the dough and roll out until it’s thin and even, but not so thin that it’s falling apart (photos here).
- Once your veggies are done, take them off the baking sheet and place in a mixing bowl and let cool a bit.
- Raise the heat of the oven to 450f degrees and add the pizza with parchment paper to the baking sheet and bake for 10 minutes.
- Mix 2 tsp olive oil with roughly chopped basil in a separate small bowl. Toss cooked veggies with the basil olive oil until coated with tongs and place them on top of the pizza evenly. Top with salt and herbs.
- Last step! Pop the pizza with toppings back into the oven and bake for 15 minutes and if you like the edges extra crispy like I do, broil it for just 5 minutes and YOU’RE READY!
Summer Vegetable Flatbread Pizza (V + GF) – serves 8
Use #foodbymars to tag your FBM inspired creations! I’d love to see!