Farmhouse Style EXTRA
Farmhouse Style EXTRA
|Kerberís Farm owner and author Nick Voulgaris III pauses in front of the store with his English Labrador, Charlie.|
When Nick Voulgaris III heard that the former farm and country store he frequently visited as a child was about to be sold and the Long Island, New York, property developed into condominiums, he decided to purchase it and preserve its legacy for future generations. An avid boater and writer, as well as a passionate cook who loves to entertain, Nick recalled childhood visits to the farm for eggs, chickens, fresh-baked pies and homegrown veggies. ďKerberís Farm exuded that small-town charm one would expect from a roadside farm stand set in a Norman Rockwell painting,Ē he writes.
Paul Kerber and his wife, Evelyn, started the farm during the 1940s and eventually added a small country store. The business thrived until the early 2000s, when it was sold, fell into disrepair and then shuttered. Nick inquired about purchasing it several times over the years but didnít receive a response. Then, in 2013, he drove past to see a real estate brokerís sign on the property. After some finagling, he found himself the farmís proud new owner.
In just a few years, he and his team have grown the Kerberís Farm brand into a nationally known one, with products sold in stores around the country, including Williams Sonoma and Neiman Marcus. Next on the horizon is opening a farming education school to teach children about sustainability and healthy eating.
With The Kerberís Farm Cookbook (Rizzoli New York, 2019), he shares a glimpse of various seasons on the farm, along with more than 50 mouthwatering, nostalgic recipes to suit the time of year, from the New York TimesĖrecognized lobster roll in the summer to apple cider donuts in the fall, chicken pot pie in the winter and lemon crinkle cookies in the spring.
Interspersed amid the recipes, you will find handy guides to farm-related activities, such as growing seedlings, keeping bees, canning, and foraging for mushrooms. Speaking of mushrooms, here is a savory fall side dish that features the flavorful fungus:
8 cups assorted wild mushrooms, sliced
Ĺ cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated sugar
1. Preheat the oven to 400įF.
2. Toss all ingredients in a bowl until the mushrooms are thoroughly coated with oil and seasonings.
3. Spread the mushrooms on an ungreased baking sheet.
4. Cook in the oven for approximately 15 minutes, or until the mushrooms are tender. Cook longer if browning is desired.
Recipe from The Kerberís Farm Cookbook by Nick Voulgaris III, Rizzoli New York, 2019. www.rizzoliusa.com.
|Treats are available to enjoy on-site or take home at the shopís cafť and bakery.|
Fun Fact: While visiting Kerberís Farm, you can stay in one of two nautical-themed residences.
Photographs by Lindsay Morris.
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