Joni Brosnan wasn’t born an East End year-rounder—she became one. The chef, who cut her teeth at New York staples Indochine and Sarabeth’s, traded a childhood of Montauk summers for resident status when she opened her eponymous restaurant in the hamlet in 2001. Over two decades, Joni’s Kitchen morphed into its own kind of local monument to fresh food, elbow grease, and good times, both on- and off-season. Her scrambles, wraps, and, yes, libido-boosting smoothies have nourished generations of surfers, retirees, and celebrities alike—Cynthia Rowley, Julianne Moore, and Chris Martin are regulars. A new book, Joni’s: A Love Letter to Summer in Montauk, brings her homespun cooking to the masses. Because Joni’s wouldn’t be anything without the ingredients that make up its colorful menu, we asked Brosnan to give us her ultimate guide to the region’s farm stands.
FOR THE SWEETEST SUMMER PEACHES: MONTAUK FARMER’S MARKET
“It’s sweet, charming, and very local. In addition to peaches, I’ll get my sunflowers and other seasonal blooms to make floral arrangements here. The kids and I love taking an afternoon stroll to sample goods and see what’s new.”
FOR THE FULLEST, GREENEST HERBS: BALSAM FARMS, MONTAUK
“They always have beautiful, fresh, hyperlocal produce that tastes like it’s plucked from the earth (because it is). It’s hard to go back to supermarket fruits and veggies once you cross over.”
FOR THE JUICIEST TOMATOES: QUAIL HILL FARM, AMAGANSETT
“If you’re able to get a CSA [Community Supported Agriculture] membership, it’s fantastic. The best part is that you can harvest ingredients for your monthly boxes right on their property, literally picking out what you want. It keeps me creative in the kitchen and closer to my food. That dirt under-your-nails feeling is romantic.”
FOR THE BRIGHTEST AND BIGGEST SUNFLOWERS: VICKI’S VEGGIES, AMAGANSETT
“Vicki started her farmstand when she was 11 years old and has been a community staple for more than four decades.”
FOR THE MOST VIBRANT MICROGREENS, PEA SHOOTS, AND SPROUTS: OCEAN TO EARTH GARDENS, AMAGANSETT
“Montauk native Phil Yaz is deeply invested in terroir and protecting our planet’s soil health. He always brings just-harvested veggies to Joni’s and his sprawling farm offers CSA options that are dreamy.”
FOR THE LUSHEST VEGGIES: GREEN THUMB ORGANIC FARM, WATER MILL
“A mainstay out East with stunning grounds, frequented by chefs. It’s the kind of place where you can buy by the bushel or go for one—absolutely divine—apple. You’re instantly greeted with the aroma of rainbow-colored produce on arrival, and they have hard-to-find varieties like chocolate habaneros.”
FOR THE MOST BE ARTFULLY COLORED EGGS: IACONO FARM, EAST HAMPTON
“I’m always buying fresh eggs here to keep out on my counter. They’re unwashed as nature intended, and in turn can be left at room temperature. The golden yolks have the most wonderful, creamy texture that takes a simple egg on toast to the next dimension—and the colorful shells make great compost.”
FOR THE CREAMIEST FARMHOUSE CHEDDAR AND BEST THANKSGIVING TURKEY: MECOX BAY FARM, BRIDGEHAMPTON
“Don’t be shy to ask for tasters of the life-altering cheeses.”
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