Located in Ghent NY, we grow vegetables, raise hens and bees, press apples and make beer. We’ll offer a CSA to our customers in the near future. (early spring 2014)Read More
There’s a long abandoned orchard near Valatie, NY and it doesn’t take long to fill up the back of our truck with a vatiety or Empire, Gala and Delicious apples. We try to make cider every year, some we serve, other we make into hard cider.Read More
We forage in March and continue through the late autumn mushroom season. We believe harvesting wild edibles captures the micro-seasons and vibrancy of flavors in nature that are fleeting.Read More
spring – pickled ramp martini . summer – elderflower cordial . fall - hard cider . winter - cranberry shrub (pictured)Read More
Tortellini with local ricotta and house- foraged black trumpet mushroom (seasonal)Read More
Autumn means making cider and and foraging for wild mushrooms in the Hudson Valley (hen of the woods pictured)Read More
Inspiration for Northeast Kingdom came from friends in farming communities and the old-timer deer camps of our native Vermont.Read More
We’re located at the Jefferson stop on the L train, on the corner of Troutman Street and Wyckoff Avenue in Bushwick, Brooklyn.Read More
Sip crafted cocktails, local beer or wines by the faux fire in our intimate den and wine cellar. Also available for private events and catered parties.Read More
We’re a restaurant in Bushwick, Brooklyn. We grow vegetables on our farm, buy meat from local farmers, forage wild mushrooms and love food. Kevin Adey is Chef.Read More
by Sarah Zorn 4/14/14
Northeast Kingdom’s Stinging Nettle Soup: Since Northeast Kingdom is staunchly committed to sourcing their ingredients locally (or foraging for them with their own hands), spring produce is just beginning to find its way onto the menu. But a stinging nettle soup serves as an excellent teaser for dishes yet to come, the luminous greenness broken only by a yolky oblong of halved egg and a swirl of crème fraiche.
18 Wyckoff Ave., (718) 386-3864
We’ve started a farm upstate to grow the vegetables that we prepare at NEK. We have hens, bees and are making beer and cider. We hope to be offering a CSA to our guests in the near future. Keep upto date subscribe to our Farm Report on our website.
We get asked often about our meat, where it comes from, etc. Here’s the deal.
Every week we buy whole or half animals which we break-down in house.
Working directly with farmers, and breaking the meat down ourselves, rather than buying “meat in a box”, gives us greater control over the quality of the meat, and knowledge that the animals were raised with care and respect. It also allows us to help contribute to a local economy and support sustainable agricultural practices
Here is Chef Kevin breaking down NY pasture raised beef