Faces of the Sayville Farmers Market

By Kate Berube

Photography by Belinda Randolph-Mills


The Sayville Farmer’s market is open every Saturday 9 am until 2pm at the Islip Grange (10 Broadway Ave, Sayville, NY 11782) all summer long.


Pickle Packing Papa | Rocky Point

“I’ve been making pickles for 30 years, but my favorite by far is the Fresh New Cucumber Pickle. They’re lightly salted and crisper. On a hot day, if you bite into that, it’s the most refreshing feeling in the world. There’s nothing better.” - Joy Glas, The Pickle Lady

We second that recommendation and add the garlic dill.


Condzella Farm | Wading River

“We grow our strawberries the old fashioned way, on straw. That’s actually why they’re called strawberries. It worked for my great grandfather in 1910 and it works for us now. They’re packed with flavor, and delicious. If it’s not broken, don’t fix it.” – John Condzella, 4th generation farmer

Be sure to check out Condzella’s three types of asparagus, they blend beautifully together when sautéed.


Nautilus Roasting Co. | www.nautilusroasting.com

“People cut coffee with cream and sugar because frankly, it’s not good coffee. If the coffee is too bitter, you’re going to need to cover that up.” The bitterness comes from over roasting, basically burning the coffee beans, because it adds a longer shelf life that way. “The best thing you can do with bad bitter sitting in the pot for 8 hours gas station coffee is… add salt. Seriously. During World War II when sugar was rationed and they often burnt the coffee beans to make it last longer, they realized if you put a pinch of salt in it cut the bitterness. Salt is the secret weapon.” – noted coffee historian and Nautilus owner Hugo Fitzgerald

Luckily you never need to add salt to Nautilus cold brew, as it’s perfectly roasted, fresh, and incredible tasting.