Our favorite thing about summer is the abundance of local food hitting the stands. If you’re looking for the best North Fork wine pairings for your spring produce, you’ve come to the right place. From Riverhead to Orient, the late-May harvest is officially here.

THE MAY – JUNE HARVEST LIST
• Asparagus
• Fennel
• Kale
• Lettuces
• Dill
• Baby Bok Choy
• Scallions
• Radishes

Looking to join a CSA? We are big fans of the organic CSA’s from Sang Lee Farms and Oregon Road Organics across the street!

North Fork Spring Produce & Wine Pairings:

1. Spring Ultra-Green Pasta with Shaved Fennel

This is a “one-pan-ish” meal that uses the anise notes of the fennel to brighten up the earthy
asparagus. It’s the perfect quick dinner after a day at the vineyard.

THE DISH
Sauté sliced scallions, garlic, thin-sliced fennel bulbs, and asparagus spears in olive oil until tender.
Toss with your favorite cooked pasta (linguine works great), a splash of pasta water, and a massive
handful of chopped dill (and parsley if you got it). Add some decadence with goat cheese crumbles or a big ol’ ball of burrata!

THE PERFECT WINE PAIRING
Sauvignon Blanc: The herbaceous, citrusy notes in a classic North Fork Sauvignon Blanc are a
textbook match for the green profiles of asparagus and dill.

2. Sesame-Ginger Bok Choy & Kale Sear

Since you have both baby bok choy and kale, a quick high-heat sear is the best way to keep
them from getting “swampy” and maintain that farm-fresh snap.

THE DISH
Halve the baby bok choy and roughly chop the kale. Sear them in a hot pan with ginger, garlic,
and the whites of your scallions. Finish with a drizzle of soy sauce and toasted sesame oil.
Serve over rice or with a seared piece of local fish.

THE PERFECT WINE PAIRING
Dry Riesling: The high acidity and slight floral notes of a local Riesling cut through the bitterness of
the greens and play beautifully with the heat of the ginger and soy umami.

3. The “Everything” Spring Harvest Salad

With fresh lettuce and radishes everywhere you look, a massive, composed salad is a June
requirement on the East End.

THE DISH
Use the lettuce as your base. Shave the radishes and fennel paper-thin (use a mandoline if you
have one). Make a quick vinaigrette using lemon juice, olive oil, and more of that fresh dill. To
turn this into a full dinner, add some soft-boiled eggs or buttery pan-toasted chickpeas.

THE PERFECT WINE PAIRING
Dry Rosé: It’s light, crisp, and won’t overwhelm the delicate flavors of the raw fennel and
lettuce. Look for a pale, bone-dry Rosé from the North Fork to complete the meal.