May 25

At Wickham’s, we are proud to keep in stock real milk from Goodale Farms in Riverhead, the kind of milk that you can spoon some of the thicker part off the top and use it as a topping on fruit or cereal.  When you stop by, don’t forget to check out all the other specialty items we keep in stock as well, including free-range eggs from heritage-breed chickens, Frantoia olive oil, balsamic vinegar, basil pesto, small-batch granola, burrata cheese, herbs, spices, and much more, all hand-selected by our manager Laurie McBride.

May 24

Coming up on the Wickham harvest calendar:  Strawberries in June. Cherries starting the last week of June through early- to mid-July. Sweet corn in July. Raspberries and blueberries in July. Blackberries in August. Peaches and nectarines in August. Canteloupe in August. Apples in September. Pumpkins in October. At the farmstand now, we offer asparagus, rhubarb, tomatoes, honey, jams, pies, herbs, eggs, and donuts. Please check back with us, as weather may change the upcoming ripening schedule of certain fruits.

May 17

Experience the unique flavor of our rhubarb with this recipe for a spiced gimlet rhubarb cocktail by Naren Young, from www.liquor.com : 

2 oz Bombay Sapphire East Gin

3/4 oz lime juice

3/4 oz spiced rhubarb shrub

3 dashes rhubarb bitters

2 dashes Peychaud’s bitters 

Garnish: 

1 pickled rhubarb stalk S

piced rhubarb shrub ingredients: 

2 tbsp coriander seeds

3 tbsp pink peppercorns

4 cups sugar

1 qt raspberry vinegar

4 cups chopped rhubarb 

Toast the coriander and peppercorns for a minute or two in a saucepan over medium heat.  Add the remaining ingredients and cook just until it begins to bubble.  (The sugar will dissolve, and the rhubarb will begin to break down.)  Remove from the heat and let cool completely.  Strain through a sieve, pressing the rhubarb to extract as much liquid as possible. To make pickled rhubarb, pour cold spiced rhubarb shrub over fresh rhubarb stalks trimmed and chopped into 3-inch pieces.  Refrigerate for at least a few hours before using.