Podcast appearances and mentions of amber waves farm

The latest in the Express Sessions panel discussion series,“ The South Fork's Bounty, on Land and at Sea,” was held on May 8 at Inlet Seafood in Montauk. Suffolk County has the fourth-largest agricultural sales in New York State, and it is first in aquaculture. In both cases, the farms and waters of the South Fork play an important role in providing food for the region, state and nation. In March, county officials said they are preparing to seek bids on a new government-supported seafood processing facility — and Inlet Seafood in Montauk is one potential location. The discussion brought together key players in the movement toward more sustainable agriculture and aquaculture based on the South Fork. The conversation focused on the challenges they face, the facilities needed to keep the produce and seafood headed to markets, and the outlook for the region's continued success as a supplier for dinner tables, not to mention new markets for products such as kelp. The panel included K.C. Boyle, co-owner, Dock to Dish; Layton Guenther, director, Quail Hill Farm; Amanda Merrow, co-owner, Amber Waves Farm; Wes Peterson, owner, Montauk Seafood Company, member, Dock to Dish; and Jason Weiner, co-owner, Almond Restaurant. It was moderated by Express News Group Executive Editor Joseph P. Shaw. Reporter Michael Wright, Co-Publisher Gavin Menu and Shaw share highlights from the Express Sessions conversation and add their analysis.

You have the hat. Probably in several colors. Because everyone has the hat. But when Amanda Merrow and Kate Baldwin set out to start Amber Waves Farm, they did not expect to be the creators of one of the most iconic fashion pieces of the past 10 years. In fact, they didn't expect to be many of the things they turned out to be, 15 years later. But here they are, and the small plot of land they ventured to farm in 2008 is now a thriving retail, educational, community center. Not to mention a thriving local farm raising beautiful organic produce. Join us as Amanda shares the stories of how Amber Waves Farm went from being a daydream of a couple of young, unafraid farm interns, to an internationally known producer of highest quality produce. And, as a bonus, you'll get to hear the story of that damn hat!!

This week features the Co-Founders and farmers of Amber Waves Farm, Amanda Merrow and Katie Baldwin. Located in Amagansett, NY, their mission is to bring sustainability, education, and a highly curated food experience to the farm to table market. Amanda & Katie's story takes us from their first connection during a farming apprenticeship, to opening their own, one-of-a-kind, grocery store. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC -- this episode was recorded on location in East Hampton, NY.

This preview episode features Female Farmer Project Founder, Audra Mulkern and co-host Kate Doughty discussing their plans for the upcoming season. Amanda Merrow and Katie Baldwin of Amber Waves Farm are our special guests. Dana Hubanks is our featured farmer/musician and Peconic Land Trust our featured non-profit.

Have you ever fantasized about having your own farm? On today's show, five fierce female farmers dish the dirt on their profession as part of the "So You Want to be a Farmer?" panel from this year's Cherry Bombe Jubilee conference. From a fashion editor/orchard owner to a leader in the food justice movement, our panelists are as inspiring as they are hard working. Moderator Erin Fairbanks, Heritage Radio Network executive director and host of The Farm Report podcast, talks with Katie Baldwin and Amanda Merrow of Amber Waves Farm; Leah Penniman of Soul Fire Farm; Molly Culver of The Youth Farm; and Laura Ferrara of Westwind Orchard. This panel was part of our third annual Jubilee conference, which was held earlier this year at the High Line Hotel in New York and featured interviews and talks with some of the most interesting women in the world of food. More than 300 guests attend the sold-­out conference each year to network, hear the speakers, and enjoy food from the city’s hottest female­-run businesses.

This week on The Farm Report, we present the "So You Want to Be a Farmer" panel from this year's Cherry Bombe Jubilee. The panel discussion featured Leah Penniman of Soul Fire Farm, Katie Baldwin and Amanda Merrow of Amber Waves Farm, Molly Culver of The Youth Farm, and Laura Ferrara of Westwind Orchard, and was moderated by our very own Erin Fairbanks.

Today’s episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham. “When I was younger I’d take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult.” [17:00] “We have linked up with a lot of other women in food – we’re all a part of this tidal wave of excitement and change in food.” [19:00] –Amanda Merrow on Radio Cherry Bombe “The shisito pepper is the new Kale.” [23:00] — Amanda Merrow on Radio Cherry Bombe “Salad is a low barrier for entry – if it was baking for president it might be harder to find people with stories to share.” [38:00] –Julia Sherman on Radio Cherry Bombe

We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria. Easter Wheat Pieby Victoria Almash Makes filling for two pies 1 can soaked wheat (one brand is Asti) or use the recipe* below for cooked wheat berries 1.4 cup hot (scalded) milk ¼ tsp. salt ¼ tsp. sugar 1 ½ lbs ricotta 1 cup sugar 6 egg yolks (beaten) 1 tbs. orange water ¼ cup diced citron ¼ cup diced orange peel 4 egg whites (beaten stiff) 1 tsp. vanilla Pie crust enough for two pie shells and lattice work In the scalded milk, mix can of wheat, ¼ tsp salt and ¼ tsp sugar. Remove from heat, add citron and orange peel. Set aside. Meanwhile prepare filling: Beat ricotta and cup of sugar. Then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold in beaten egg whites. Pour into pie shell. Arrange strips crisscross over filling to the edge. Roll bottom overhand up over the strips at the edge and flute heavily. Bake in preheated oven (350 degrees) for 1 hour or until firm in the center. Let cool with oven door open. Serve sprinkled with confectioner’s sugar. *Cooking with Wheat Berriesby Amber Waves Farm Ingredients 1 cup wheat berries (makes approximately 3 cups) 1 tbs salt Cooking: Add 1 cup wheat berries, 3 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 50 minutes or until wheat berries are soft and chewy. (For faster cook time and softer wheat berries, soak wheat berries in water overnight prior to cooking). Drain any excess water and transfer to a bowl to cool. Toss with a splash of olive oil and a pinch of salt. Storage: If not using immediately, store the cooked wheat berries in a tightly sealed container in the refrigerator for up to a week. To reheat, put wheat berries in frying pan with splash of water, stirring over low heat until hot.

The image of rolling wheat fields calls to mind sprawling Midwestern farms, but that may be changing. Just look at Amber Waves Farm in Amagansett, Long Island, where farmers Katie Baldwin and Amanda Merrow are growing wheat on 16 acres. They started their farm in 2009, bucking the then-emerging, now-rampant, gluten-free trend. “For every customer that we sell wheat berries or our whole wheat flour to, there is a customer that is really excited that we’re working to close the gap in the foodshed in the Northeast by bringing grains back from the Midwest,” said Baldwin. In addition, Merrow said, there’s a growing interest in the nutritional benefits of whole grains like wheat berries. “Wheat berries are wheat seeds,” she explained. They are what farmers plant in the fall, and the young sprouted seeds quickly grow into wheat grass. Put wheat berries through a mill and the result is flour. In their complete form, they can be cooked for use in numerous applications — as a breakfast food or in salads and soups. Baldwin and Merrow use an electric table-top stone mill that they’ve named “Milton” to grind wheat berries into flour. Their customers have also used Vitamixes and food processors to tackle the job. There’s a notable benefit to locally grown wheat and freshly milled flour. “You can imagine a tomato being a fresh tomato, an heirloom tomato picked from your garden, and the burst of flavor that that has and its freshness,” said Baldwin. “Grains also have a terroir. We’re by the beach, so it picks up traces of flavor in the soil and elements there. And bread should have a lot of flavor characteristics.” She adds that the wheat grown at Amber Waves Farm has a nutty flavor with hints of cinnamon and nutmeg. (Photo: Katie Baldwin and Amanda Merrow/Courtesy of Amber Waves Farm) New York City farmers markets have been key in creating the demand for locally grown wheat. Bakers who sell at the greenmarkets use as much as 65,000 pounds of local flour each month. Turns out that New Yorkers aren’t the only ones appreciating the local wheat. “Really our primary challenge on the East End, in addition to expensive land, is that there are a lot of deer on the East End who also love wheat berries,” said Merrow. “And so that’s really our greatest challenge, is trying to keep the deer away from the wheat.” What the deer don’t realize is that cooking wheat berries make them even more delicious. Below, check out instructions from Amber Waves Farm on how to cook wheat berries. Then you can use those prepared wheat berries in the spring salad recipe below or in this Easter Wheat Pie recipe. Cooking with Wheat Berries  Ingredients 1 cup wheat berries (makes approximately 3 cups) 1 tbs salt Cooking: Add 1 cup wheat berries, 3 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 50 minutes or until wheat berries are soft and chewy. (For faster cook time and softer wheat berries, soak wheat berries in water overnight prior to cooking). Drain any excess water and transfer to a bowl to cool. Toss with a splash of olive oil and a pinch of salt. Storage: If not using immediately, store the cooked wheat berries in a tightly sealed container in the refrigerator for up to a week. To reheat, put wheat berries in frying pan with splash of water, stirring over low heat until hot. Simple Spring Wheat Berry Saladby Amber Waves Farm  1 cup cooked wheat berries 5 sliced radishes 1 cup chopped arugula or spinach 1 tbs of chopped chives 1/4 cup of chopped parsley 3 tbs extra virgin olive oil 3 tbs lemon juice Salt and pepper to taste Preparation: Add vegetables and herbs to the wheat berries and mix in the olive oil and lemon juice. Salt and pepper to taste. Serve at room temperature.