Farm and Forage — a Chef's Shortcut to a Better Lunch

There’s a moment in every Hamptons summer when hunger hits hard and suddenly the dream of a slow, scenic lunch fades in favor of something fast, easy and, hopefully, not terrible. Maybe you’ve been running errands, bouncing between clients or just trying to find parking for the last 20 minutes. Whatever the case, you want something good, you want it now and you’re not settling for a sad sandwich behind a plastic case. The good news? You don’t have to. In fact, the best lunch in Southampton might just be hiding in plain sight.

The next time you’re looking for a quick lunch in Southampton Village and you’re about to stroll into that grandiose store with the orange logo (you know the one) STOP. TURN LEFT. Just a few storefronts down, you’ll find a hidden gem that every foodie should know about: Farm and Forage.

Owned and operated by my dear friend Jonathan Bernard, his fiancée Hayley Botte and Chef Anna Lembo, this gourmet market boutique is a breath of fresh air. It’s homey, thoughtful and brimming with chef-prepared grab-and-go meals, vibrant salads and curated pantry staples. It’s a trusted source for private chefs and home cooks alike, and Jonny and his team are always ready to offer recommendations with a smile.

Whether you’re browsing his selection of fresh truffles, caviar, yuzu soy sauce, artisanal cheeses or imported olive oils, Farm and Forage invites you to explore with both curiosity and hunger.

Jonny’s story is one of pure hustle. He started out growing mushrooms in a shipping container and selling them from the trunk of his car, quickly becoming a favorite among local chefs and restaurant owners. As his business grew, so did his vision. He opened his first storefront next to La Parmigiana and recently relocated a few doors down to a new space he’s proud to call home. Thankfully, he still carries a stunning selection of his signature mushrooms and I, for one, take full advantage.

So, for this week’s recipe, I’m celebrating Jonny’s journey (and his fungi) with a rustic pasta dish featuring crumbled Italian sausage from Peconic Prime Meats and a hearty mix of Farm and Forage mushrooms. It’s simple, satisfying, and full of flavor, just like the story behind it.

Rustic Sausage & Mushroom Pasta

Serves 4 (with leftovers)

Ingredients

• 4 hot Italian sausages (from Peconic Prime Meats)

• ½ box of your favorite pasta

• 1 pound of Jonny’s mushrooms (I used a mix of maitake and oyster)

• 1 cup of something green: zucchini, spinach, asparagus — whatever you have on hand

• 8 sprigs fresh thyme

• 1 tablespoon balsamic vinegar (bonus points if it’s Jonny’s truffle balsamic)

• 1 stick unsalted butter, divided

• 2 garlic cloves, crushed

• 1 teaspoon red pepper flakes

• Salt and pepper, to taste

• ½ cup vegetable broth

• Olive oil, for sautéing

• Freshly grated Parmigiano-Reggiano, for serving

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain and reserve ¼ cup of the pasta water.

• In a large skillet over medium-high heat, warm a drizzle of olive oil. Remove the sausage from its casing and cook, breaking it up with a spatula, until browned — about 3 minutes.

• Add the mushrooms and half the stick of butter. Sauté until the mushrooms are golden and tender, about 5 minutes.

• Add the crushed garlic and your green vegetable of choice. Cook for another minute.

• Stir in the cooked pasta, vegetable broth, remaining butter, balsamic and reserved pasta water. Cook for 1 to 2 minutes more, until everything is coated in a glossy sauce.

• Turn off the heat. Add thyme leaves and red pepper flakes. Season with salt and pepper to taste.

• Serve warm with freshly grated Parmigiano-Reggiano and maybe a glass of whatever you’re sipping.