We put real fruit into our turnovers, not a premade fruit product. Our turnovers are the real thing. Turnovers available Thursdays, Fridays, and Saturdays. We bake fresh, so subject to availability.
09/09/2020
09/05/2020
Blast from the past: John and Anne Wickham. The Newsday Magazine, October 1987.
09/04/2020
Here’s your open-air shopping trajectory of the week at Wickham’s Fruit Farm: Buy some of our red tomatoes, bright red ones. Cut them into large chunks and eat with shrimp and a little garlic.
09/02/2020
A sailboat on Peconic Bay.
08/31/2020
In the tradition of bakery creations that are lovingly made on the farm using the farm’s own fresh fruit, these turnovers vary by the season, according to which fruit is available now on our farm. Turnovers are available Thursdays, Fridays, and Saturdays. We bake these turnovers fresh in our bakery right here on the premises, so, as with all our bakery items, we may occasionally sell out.
08/28/2020
We like to think the corn tastes best when picked the old-fashioned way with loving care at the right ripeness into an old-timey tall wooden basket.
08/25/2020
Our honey comes from the nectar in the orchards on our own farm. Honey doesn’t get any more local than that!
Photo credit: Pamela Zahra-Kaminsky and Ken Robins
08/24/2020
Blueberry scones, baked fresh in our bakery on the premises at Wickham’s. They’re a classic taste experience from the North Fork of Long Island.
08/23/2020
Distinctive heirloom tomatoes like these combine unusual shapes and sizes with colorful marbling on the skin, like you might see on a vintage book binding in an antique store. We also offer red tomatoes, gold cherry tomatoes, and our bestselling heirloom cherry tomato mix.
08/22/2020
Behind the farmstand.