Shelf-Preservation

We do a lot of pickles. We serve the pickles at Almond Restaurant. Now you can take them home with you from L&W Market.

Pickling ties in with the farmers’ community — especially with our relationship with Marilee, a 6th generation farmer here in Sagaponack. Sometimes there's more produce than she can sell at the farmstand, and we're able to take that excess and preserve it. We send back half, and keep the other half for ourselves. 

Pickling extends the life of the vegetables, but also it's delicious. Same idea behind duck confit, charcuterie, cured meats… these techniques started out of necessity, but are super tasty.

A Must 💯

Pickled asparagus is a standout. It's great on its own — pick up a jar and put it in your picnic basket for the beach or your poolside — and fabulous in a Bloody Mary.

Everything's made with Marilee’s vegetables, preserved in our basement.

Contacts

🌐 L&W Market

🌐 Almond

About

This card was written by Chef Jason Weiner, who opened Almond Restaurant in 2001 with Eric Lemonides – friends since they were six and five growing up in Brooklyn. Jason honed his craft in kitchens from New York to San Francisco to Las Vegas before settling in the Hamptons with his wife Almond Zigmund, an artist whose name and art graces the restaurant. Jason, together with Eric, have built a beloved restaurant focused on local sourcing, French bistro techniques, and unpretentious hospitality that now includes L&W Market.

Lead-in Image

@landwmarket / Instagram