As local as it gets…

As local as it gets…


New York is know for many things, the big city, bright lights and fast paced living, but it is where the skyscrapers end that give way to the lush farmland of Long Island.  The local and fresh produce out on the Island is unreal. I love going to farmers markets in the city, but to travel to where the food is actually grown, to feel the sun on your face and soil underneath your feet is something different.


Local farm stands were on my ‘must dos’ agenda when I started to head out east, but one was on the top of the list, Bhumi Farms. You might recognize it from a few recent magazine features or perhaps Instagram, where it has been coined the most instagramable farm stand. Not only is the farm stand adorable with the yellow and white paint glistening in the sun against the farm land behind, the food is as fresh as it gets, it has been recently USDA certified organic, but it is Farmer Frank that is the real gem. His story, commitment to fresh, healthy food and dedication to growing food for the community is inspiring and gives hope for healthier lives for us all and future generations to come.


My dad and I recently visited Bhumi Farms, chatted with Farmer Frank and bought ingredients for the salad below. I could have stayed all day and wished I could have this fresh food every day, but the good news is, they have a CSA where you pick the products you want and they deliver to your house in NYC.

OK, now for the food, which is why we are all here, right?


Bhumi, Dad Salad
*My dad had some tomatoes and a cucumber from a friend’s garden, but the rest we bought from Bhumi

4 ears of corn
1 pint of baby tomatoes
2 small onions
1 jalapeno
1 cucumber
Drizzle of good quality balsamic vinegar
2-4 Tablespoons of blood orange infused olive oil (or any kind of olive oil)







Bring a pot of water to boil
Shuck the corn
When the water is boiled, add the ears of corn and cook for about 7-10 minutes, until the kernels turn a nice yellow color
Meanwhile, Slice the tomatoes in half or quarters
Chop the cucumber into bite sized pieces
Peel and finely slice the onion and jalapeno
Combine all the ingredients in a large bowl
Remove the corn from the water and cool
Slice the corn off the cob into the bowl with the other ingredients
Add the oil and drizzle the vinegar
Stir to combine all flavors
Salt to taste






Grab some bowls, forks and share with family and friends, the perfect salad for a summer afternoon.

Now that is the definition of farm to table.

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