There is a specific kind of magic that settles over the North Fork in mid-April. The farm stands along Sound Avenue begin to slide open their heavy wooden doors, the vines are just starting to wake from their winter slumber, and that salty Peconic breeze carries the first true scent of spring.
While the “summer crowds” are still a few months away, locals know that mid-to-late April marks a sweet spot for the region. It’s a time of “shoulder season” quietude, where the produce is starting to pop, the tasting rooms are still intimate and cozy, and there are no (well, maybe short) lines.
Here is what you should be putting in your basket (and your glass) this month.
On the North Fork, the arrival of asparagus is our unofficial start of spring. These slender, earthy spears are among the first crops to poke through the glacial soil.
Where to find it: Look for the first harvests at Bayview Market & Farms in Aquebogue or Sang Lee Farms in Peconic.
The Wine Pairing: Lieb Cellars Estate Sauvignon Blanc. * Why: Asparagus is notoriously difficult to pair because of its grassy profile, but a crisp North Fork Sauvignon Blanc shares those same herbal notes and high acidity, making for a seamless match.
April is the month of the “spring zing.” Wild ramps (wild leeks) and breakfast radishes are hitting the stands now. They offer a sharp, peppery crunch that wakes up the palate after a winter of heavy root vegetables.
Where to find it: Scour the local foragers’ baskets at the Greenport Farmers Market or Deep Roots Farm.
The Wine Pairing: Lieb Cellars Estate Lightly-Oaked Chardonnay.
Why: Skip the oaky versions for this pairing. You want the clean, mineral-driven finish of an un-oaked Chardonnay (try McCall Wines or Jamesport Vineyards). The wine’s acidity cuts through the radish’s spice and complements the garlic-onion hum of the ramps.
Did you know that greens that survive a North Fork winter are often sweeter? Known as “overwintered” greens, the cold temperatures convert starches into sugars, resulting in incredibly tender spinach and kale.
Where to find it: Garden of Eve Organic Farm and Sang Lee often has beautiful early-season greens.
The Wine Pairing: Suhru Dry Rosé.
Why: We are officially entering Rosé season! A dry, Provence-style Rosé has the strawberry and mineral notes needed to balance the earthy sweetness of sautéed spring greens.
If you are lucky (or know a local forager), mid-April is the window for North Fork Morels. These honeycomb-textured mushrooms are nutty, meaty, and deeply savory If those are not in stock, any variety of local mushroom will add great umami character to your spring dishes.
Where to find it: Mattituck Mushrooms & assorted local farmstands.
The Wine Pairing: Suhru Merlot
Why: As the signature red grape of the North Fork, our Merlot is known for its earthy/woodsy notes and red currant notes. The earthiness of mirrors the woodsy flavor of the mushrooms perfectly.
Check the Hours: Many farm stands are still on “early season” hours in mid-April. It’s always a good idea to check their social media before heading out. Pack a Cooler: If you’re visiting wineries, you’ll want a cool place to keep those fresh greens and local goat cheeses (don’t miss Catapano Dairy Farm!) while you enjoy wine tasting through the North Fork wine trail!
