cucumbers

For a nutritious snack, try eating one of these cucumbers whole. We grow these cucumbers right here in Cutchogue. They are burpless, spineless, and feature thin skin. They also go well with crispy spring rolls and serve as a refreshing accompaniment to chilled poached salmon.

Saturday Special

May 26 ·

Fresh coffee, donuts we’ve cooked the same morning, personal service, ample space for parking, and time to pull up a chair and use your wireless device or lose yourself in a book at our cafe-style table. That’s what’s on the menu when you join us for coffee and a donut at Wickham’s Fruit Farm. Coffee and donuts are available Monday through Saturday. Our Saturday special is a bottomless cup of coffee and a donut for $2.

May 26·

Plowing at Wickham’s Fruit Farm.

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Harvest Calander

Coming up on the Wickham harvest calendar: strawberries in June, cherries, raspberries, blueberries and more in July. At the farmstand now: asparagus, rhubarb, tomatoes, cucumbers, honey, jams, pies, herbs, eggs, and donuts.

Tomatoes

At Wickham’s, we grow our tomatoes to have a tender skin and a pleasing balance of sweetness and flavor. They are the very best eating quality available. We harvest them fully ripe, and they are ready to eat.

Herb Tea

May 19·

Browse our selection of various herb plants, take home some of our mint, pick up a bottle of our honey, and make time for yourself in the middle of a busy season to have a rejuvenating break with this recipe for mint tea by our farmstand manager Laurie McBride:

2 cups hot water
Handful of fresh mint leaves
Wickham’s honey

Boil water. Tear mint leaves and place in strainer. Pour hot water over leaves, making sure the leaves are covered. Steep for 5-10 minutes, depending on how strong you like your tea. Add sweetener as desired.

Tips: Lemon balm can be used in place of mint. Can be served hot or chilled.