The Peconic Land Trust hosted its 14th annual Through Farms and Fields benefit, a Country Supper, in East Hampton Town for the first time this past Sunday. The annual event was at the Trust’s Quail Hill Farm in Amagansett and honored Margaret de Cuevas and John de Cuevas.
Celebrating the bounty of the East End, Through Farms and Fields pays homage to the amazing salad greens, vegetables, herbs and fruits from local farms, to the fresh fish from our shores and livestock raised on our fields, to the wonderful wines of our vineyards. And of course to the people here too!
Founded in 1983 by John v.H. Halsey and a small group of local residents, the Trust works to ensure the protection of Long Island’s working farms, natural lands, and heritage. Since its inception, the Trust has worked diligently with landowners, donors, all levels of government, communities, and partner organizations to protect nearly 12,000 acres of land on Long Island. But none of this would have been possible without people like John and Maggie de Cuevas.
Since the 1990s, Maggie and her father John have each played significant roles conserving the land and places that define Amagansett and beyond. John first donated a conservation easement on about 25 acres of his property to the Trust in 1990 and since then has provided annual support, capital, and loans to the Trust that have resulted in the conservation of woodlands and shorelines from Amagansett to Setauket. A co-founder of the Amagansett Food Institute, John has shown his love for local food and a dedication to those who produce it. He himself enjoys baking bread as well as reaping the bounties of our Quail Hill Farm.
Maggie, a staunch conservationist in her own right, donated 50 acres of Stony Hill woodland to the Trust in 2003, and soon after she and her cousin Deborah Carmichael donated another 190 wooded acres. Together, these properties protected the deepest part of the aquifer in East Hampton’s Water Recharge Overlay District and now comprise the Trust’s High Point Preserve and Silver Beach Preserve in Amagansett with spectacular trails. In 2008, Maggie acquired the Amagansett Farmers Market to prevent it and the surrounding farmland from being developed with houses. She, too, has provided annual support, capital, and loans to the Trust to protect everything from woodland in Amagansett to farmland in Bridgehampton.
Bonus: Here’s the menu too. Yumtastic!!
Aren’t we fortunate to live in this land of plenty!
Cocktail Hour Passed Hors D’oeuvres
- Smoked Local Duck Breast on Balsam Farms Potato Chip, Onion Jam
- Local Little Neck Clam Salad on the Half Shell
- Fig & La Quercia Prosciutto Americano
- House Cured Arctic Char, Catapano Farm Whipped Goat Cheese, Brioche Toast
- Deviled Eggs with Fresh Basil Whipped Filling
- Local Crudités with Garden Herb Crème Fraiche
- Vegetable Antipasti Quail Hill Farm Pickled Vegetables, Nick & Toni’s Mixed Marinated Vegetables, Peperonata
- Breads and Spreads Garden Eggplant Caponata, Beet Pesto, Classic Heirloom Tomato Bruschetta Topping and Pan-Fried Onion Dip with Assorted Crostini, Breads, Grissini and Flatbread
- Burrata, Oven Roasted Balsam Farms Sungold Tomatoes, Quail Hill Farm Garlic Scape Pesto, Amagansett Sea Salt, Saba with Carissa’s Bread
Entrée: Choice of. . .
- Oven Roasted Line-Caught Montauk Sword Fish over Marinated Roasted Eggplant Disk with Balsam Farms Corn, Quail Hill Farm Bean and Summer Squash Succotash
- Quail Hill Farm Beet and Balsam Farms Potato Gratin over Marinated Roasted Eggplant Disk with Balsam Farms Corn, Quail Hill Farm Bean and Summer Squash Succotash
- Oysterponds Farm Berries and Local Seasonal Fruit Crumble, Brown Sugar Streusel, Mascarpone Cream Dollop