New Food Vendors Welcomed At The Amagansett Farmers Market

The shelves still look sparse at the Amagansett Farmers Market as the local favorite gears up for summer, but anticipation abounds. Renovations are almost complete, and the management is excited to be hosting new vendors.“I’m thrilled to have the farmers market back the way it used to be, a hangout for the community,” said Michael Braverman, who serves on the board of the Amagansett Food Institute, which is leasing the market from the Peconic Land Trust for the second year in a row.

Mr. Braverman said he considers this year’s market to be a “big improvement” over last year’s. Sitting under the shade of a tree on the adjacent lawn, he said he frequents the market on weekends with his black Lab to enjoy a cup of coffee and read the paper.

The location, which is owned by Margaret de Cuevas, is managed by the Peconic Land Trust. When it re-opened last summer after the tenure of Eli Zabar, expectations ran high, as former patrons were eager to see a local organization run the market.

“It is amazing what people do out here,” said Kim Donahue, the market’s manager. The institutes aims to provide a platform for local food producers, and after years of working with farmers and bakers and chefs, running the market seemed a natural fit.

This year, Ms. Donahue said, she is excited to include small suppliers like Red Thread Good, a Sag Harbor cold brew coffee company, and Sweet’tauk, Montauk’s fresh-squeezed lemonade enterprise. With the intention of running a fully-fledged market by July, Ms. Donahue worked over the winter to include products like dried beans and a new grab-and-go food section.

She said she plans to feature summer programs that include acoustic music and tastings hosted by an East Hampton juicer, Solutions Organic.

Beni Shoshi, owner of Solutions Organic, said he views June as a soft opening. Now in his second year of operation, he expects the exposure at the market to be a boon to business. Thanks to the winter renovations, he is operating one of three new food kiosks—there is also a coffee bar featuring brews by Hampton Coffee.

Describing his business as “more than the average food truck,” Shawn Christman is the owner of the Montauk’s Sea Bean whose small stand is tucked into the corner of the market, exuding a beachy vibe that for many is synonymous with the area.

Since Mr. Christman is committed to creating food using exclusively New York State products, one might think that Sea Bean’s menu would be limited. But he said this forces him to become more creative, such as by using micro-cilantro from Goodwater Farms or ricotta from Mecox Bay Dairy.

The Montauk native will be serving up breakfast bowls at the farmers market all summer. Using New York State polenta as a base, he piles on veggies and poached eggs, or, for a sweeter option, a strawberry rhubarb and fig balsamic compote on top of ricotta. He also will be selling wheat pancakes, made from Amber Waves wheat.

Some Amagansett residents do have their concerns about the farmers market. Rona Klopman felt that last summer was a rocky start.

Describing the market as “too sanitary,” she said she remembers the days when Pat Struk run the market, and said it was “charming” at that time.

“It’s empty, there is nobody there,” Ms. Klopman said of the market now. “They aren’t going to get people in there with $4 apples.”

There are a few higher-priced products, including an 8-ounce package of granola that retails for $12 and is appropriately titled “24 Karat Breakfast.” Its contents include standard granola ingredients—oats, honey and not a gold flake to be seen.

But for some, the higher prices are worth it to support small producers. Erica Schwartz said she finds this year’s shelves to be better stocked and said that as a summer resident, she enjoys shopping where she can learn more about local East End producers.

For small vendors, the market provides reasonable rents and a community of like-minded producers.

“The options for small food vendors are really limited,” says Liza Tremblay, owner of Joe and Liza’s Ice Cream. “If you don’t own the building, you don’t stand a chance.”

Ms. Tremblay said she is excited to be at the farmers market this year with a larger kiosk located inside.

Open from noon to 7 p.m. on weekends through June, the stand will offer cold treats all week long in July and August. Ms. Tremblay prides herself on working with local farms like Quail Hill to create her rhubarb ice cream flavor, which will be one of the 10 flavors featured at the stand this June.

As a producer of small-batch ice cream, Ms. Tremblay said, it is difficult to afford rent in most villages on the East End. “I can’t afford to pay $20,000 a month selling ice cream,” she said.

The market will be open Thursday though Sunday, 7 a.m. through 7 p.m. during June. During July and August, it will keep the same hours, seven days a week.