The North Fork, with its endless stretches of farmland, charming farm markets, and quaint roadside stands, is bursting with the freshest summer produce. It’s a paradise for veggie lovers and home cooks alike. But let’s be real — while I adore wandering through these vibrant markets, I’m no culinary wizard. That’s why I enlisted my fabulous friend, Chef Jessica Kelleher, to guide me through her favorite farms and help me pick the best of the season’s bounty.
Jessica Kelleher has made a name for herself with her thriving meal prep business, That’s What She Fed. She helps East Enders eat healthier by utilizing fresh, local ingredients. Each week, her loyal clientele eagerly awaits her menu drop to see what delicious creations she’s whipped up using the latest harvest. Intrigued by her culinary journey, I asked Jessica how she got started and what fuels her passion for food and this region.
“I was born and raised on the North Fork by horticulturist parents,” she shared. “I left with no intention of returning until I realized that this place is truly special. My biggest passion is helping people create sustainable home wellness programs that start with food. Cooking became my love language, evolving into this beautiful meal prep business.”
Armed with market totes, we hopped into Jess’s Subaru and set off on a farmstand adventure. Our first stop: Wickham’s Farm in Cutchogue. Steeped in history since the mid-1850s, Wickham’s is a treasure trove of fruits and vegetables, famed for its u-pick options. Jess quickly filled her basket with stunning produce and, of course, a pie.
“Wickham’s is nostalgic for me; I’ve been coming here since I was a toddler. Their peaches, apples, and berries are unmatched. Don’t miss their corn and tomatoes either,” she advised.
To give you a taste of Chef Jess in action: after we paid, I found her in the shade, savoring a wedge of Goodale Farm Muenster with a peach from Wickham’s. Watching her alternate bites of cheese and fruit made it look like the most delicious snack ever. “The real draw for me here is their strawberry rhubarb pie. It’s the best on the North Fork,” Jess declared.
Jess’s Picks at Wickham’s are strawberry rhubarb pie, peaches, tomatoes, u-pick raspberries, blackberries, and blueberries.
Next, we visited 8 Hands Farm in Cutchogue, the go-to spot for locally sourced meat and prepared foods. This 28-acre farm is all about connecting customers with their food and understanding how it’s raised. With heritage sheep, pigs, and chickens, they practice organic farming methods in their gardens. Jess, who works part-time in their kitchen, loves the place. “I started working here because I was a frequent visitor. Carol and Tom, the owners, are amazing. They started this farm from scratch with nothing but their four sets of hands. Yep, their two kids play a huge role in tending the farm,” she said.
We stocked up on chicken liver mousse, Sauerkraut, beef stock, fresh hummus, juicy pork chops, and honey from their hives. And don’t even think about leaving without trying their famous custard — the classic vanilla mixed with seasonal blueberry flavor is like pure summer in your mouth.
Our final stop was Sang Lee Farms in Cutchogue, renowned for over 100 varieties of heirloom and organic vegetables. Established in the 1940s, Sang Lee Farms prides itself on quality produce and exceptional customer service. Using Certified Organic Growing Practices, they farm sustainably and responsibly. We walked the aisles of the farm stand, admiring everything from beautiful bright carrots to fresh onions and scallions, corn, garlic, and green Boston lettuce. I couldn’t leave without picking up my own go-to at Sang Lee, their ginger scallion dip. I cannot keep enough of this summer staple in the house. It gets eaten within a day and is perfect for serving at a backyard barbecue. As Jess picked up her CSA, I watched her mentally plan her menu, her mind buzzing with ideas.
With local gems like Wickham’s Fruit Farm, 8 Hands Farm, and Sang Lee Farms, we can all become farm-to-table chefs. Or, if you prefer, you can hire Chef Jessica Kelleher to do the magic for you. Either way, make sure to savor the North Fork’s incredible bounty this season!
