KDHamptons contributing editor Leyla Marchetto has her finger on the pulse of the Hamptons farm to table scene. Whether she is picking out produce for her Montauk restaurant, Navy Beach, or planning a dinner party with dad, the infamous NYC restaurateur, Silvano, Leyla is always sharing her great foodie resources with KDH.

Below, Leyla catches up with East Hampton farmer Frank Trentacoste,  who owns and operates an organic vegetable farm located in Amagansett called Bhumi Farm. Frank farms without the use of pesticides or chemicals and follows the NOFA-NY guidelines. Check out Frank’s NEW KDHamptons Diary below, and be sure to stop by his farm for the freshest, delicious veggies!

Frank shares, “Our farm is named after the Goddess Bhumi. In Vedic literature, Bhumi represents Mother Earth, who taught that living in harmony with sea, soil, mountains, plants and animals is necessary for the survival of mankind. Like Bhumi, we believe that plants and animals ought to be treated with utmost respect.”

KDHamptons: How long have you been coming to the Hamptons? Why do you love it so much?

Frank: As a kid my family would all pack into the car, the 6 of us, and drive to Montauk for the day.  It used to seem like a world away back then but we were only coming from Nassau.  I remember getting so excited when I could finally see the lighthouse.

As an adult, I’ve been coming to the Hamptons for about 7 years.  There is something very special about the mixture of sun, sea and soil.  The combination is magical.  I also love the Hamptons for everything I don’t know about the Hamptons.  Every season I find a new favorite street or beach or hiking trail.  It’s a wonderful place to investigate and wander without ever having to worry about being lost.

How would you describe what you do for our readers?

Frank: I’m a first time organic farmer.  The farm, Bhumi Farm, is located in Amagansett.  The goal of the farm is to offer the local community great nourishing vegetables grown with positive intention. My career then is twofold.  On a macro level I want to help educate people and teach them to be more mindful with their food choices.  On a micro level, I get to wake up each morning and work at providing great produce.
[ http://www.bhumifarm.com/ ]

KDHamptons: What does a perfect Hamptons day look like to you?

Frank: This is a tough one. I have so many great days.  The order isn’t that important but I would include most of these things. A bike ride, yoga at Tapovana, cooking a meal with Hamptons fresh vegetables, a bonfire on the beach with friends and marshmallows, and a great night sleep serenaded by ocean waves and crickets.

KDHamptons: What is your favorite Hamptons restaurant? Can you recommend a favorite dish & drink you get every time?

Frank: I’m a vegetarian, so it would be hard to not say Hampton Chutney.  I eat there probably 50% of my meals away from home.  I also like the Pink Monk roll at Sen and the veggie burger at Bay Burger, both in Sag.  I’m also eager to fill up on Navy Beach shishito peppers!

http://www.hamptonchutney.com/
http://www.senrestaurant.com/
http://www.bayburger.com/
http://navybeach.com/

KDHamptons: How would you describe your Hamptons home & decorating style?

Frank: The vision for the home is Napa Valley meets the Hamptons dunes.  It’s still a work in progress, but the goal is to have the wood burning stove set up so it will be easy to pick vegetables from the field, roll out some pizza dough and grill up some great pizzette to enjoy at the large communal table.

KDHamptons: Do you like to entertain at home? What’s your “go-to” dinner plan?

Frank: Yes.  I love to entertain.  I normally do all the cooking and get scolded for spending too much tome in the kitchen.  I learned that from my Italian upbringing, we never feel like we will have enough food.  I let the seasons dictate what I’m cooking.  Whatever looks good at the farm or local markets becomes the centerpiece of my meal.  Last summer I started making homemade pasta quite often and using local produce to create the sauces.  I tried Indian but was terrible at it, so I stick to my Italian roots.  Caponata is a fan favorite.

KDHamptons: What is your little secret about the Hamptons?

Frank: My favorite quiet place is Barcelona Point.  It’s a short hike off 114.  After an enjoyable hike through the woods the trail leads to wonderful vista atop a sand dune overlooking Sag Harbor.  It’s a breathtaking vantage point and I rarely see other people.  [well, we will see what happens now!]

KDHamptons: We love how most Hamptonites have a fashion “uniform” they stick to? What do you wear on the farm?
Frank: I’m really casual these days.  My daytime uniform is worn-in Levis jeans and a good rotation of comfortable button downs and Henley’s [lots of j.crew] Outerwear is North Face.   Off the field, I’ve grown a strong affinity toward Jack Spade clothing.  It’s a local brand, comfortable, fits well and its fashionable without being stuffy…that’s my style sensibility in a nutshell.

KDHamptons: Do you have one new summer purchase you are obsessed with?

Frank: Yep, I’m pretty obsessed with the tractor I just bought.  I also have an odd fascination with headlamp flashlights.  I always find one in my cart when I’m at Home Depot.  I need an intervention.  Lastly, my big kayaking hat.

KDHamptons: Which new restaurant/hotspot are you excited to try this summer?

Frank: Whoever is willing to take a shot on Bhumi Farm vegetables!  I think Montauk has a really vibrant restaurant scene right now.  The established places like Navy Beach mixed with some new spots always makes the trip interesting.  I hear Chef Jeff Schwarz [who is also one of the owners of Love Yoga http://loveyogamontauk.com/ ] is planning some farm dinners, which excites me too.  Sag Harbor has a few new places I’d like to try also.

KDHamptons: Tell us about the cooking classes offered at Bhumi Farm?

Frank: We offer vegetarian cooking lessons and help you host brunch & dinner parties. Gift baskets and gift cards are also available for purchase. We aim to reconnect families with the land and build a community around organic, sustainable food.

KDHamptons: If you could invite three people to your Hamptons home for dinner [dead or alive], whom would you choose?

Frank: I’d invite the head of the USDA to ask him what in the world is going on with food policy in DC.  I’d invite my grandpa on my dad’s side because I never got to meet him, I’d invite Newton, and I’d let him bring a guest~ and that guest would be Gwyneth Paltrow.  The five of us could really have an interesting time I’m sure!

To learn more, please go to:  www.bhumifarm.com
www.facebook.com/BhumiFarm