WELCOME TO THE NORTH FORK
OF LONG ISLAND

OUR ROOTS

Just about 80 miles east of Manhattan, where the Peconic bay splits Long Island in half, the North Fork begins. This pristine peninsula of farms and wineries is flanked between the Peconic Bay and the Long Island Sound. Composed of 30 small hamlets and villages, all captured in time, the North Fork is an idyllic setting for weddings, parties and serene getaways. There couldn't be a more perfect location and setting for Breeze Hill Farm & Preserve.

The long growing seasons on the North Fork supply the local farm stands with abundant local produce, along with artisanal cheeses, fresh baked pies, seasonal specialties, local lavender and honey. Home to over 30 of the worlds most talked about wineries, many with tasting rooms open to the public, the area provides some of the most exquisite natural surroundings you will find anywhere, with vast vineyards that appear to roll right into the deep blue bays. Shop the endless boutiques filled with eclectic finds and locally produced goods before dining in some of Long Island’s finest restaurants, nationally renowned for using fine local produce, fish and meats. From museums, galleries and historical tours, to windsurfing, kayaking and boating, the North Fork has something for everyone.

Planning a visit to Long Island's North Fork? Be sure to stop by Breeze Hill's Farm Stand for a treat along the way.

 

LONG ISLAND'S PREMIER APPLE ORCHARD

With over 72 acres and 26 varieties of apples we have one of the largest selections on Long Island - here is our top 10 list - most commonly purchased and unique in flavor.

1. Mutsu: Light green to yellowish white. Sweet rich full flavor. Firm dense texture –
Best for: eating fresh & Mid-season

2. Fuji: yellowish green with red highlights. Very sweet aromatic flavor – Best for: eating, salads, applesauce & Late-season

3. Granny Smith: Bright green exterior, crisp bite with tart flavor. Mid to late season

4. Honey Crisp: Local favorite. Very sweet, crisp & juicy – Best for: Eating, baking pies. Mid-season

5. Macoun: flushed red to brownish red over a light yellow. Flesh is crisp, tender, juicy & sweet – Best for: eating, sauces – Late-season

6. Rome: Very smooth red apple. Slighty juicy, very hard flesh – Best for: baking & cooking. Not applesauce Late-season

7. Winesap: Rich red color with white flesh, crisp & juicy – Best for: cooking and often served with wine & cheese – Mid to late season

8. Empire: small red good sweet strong flavor – Best for: eating becomes sweeter as days get colder – Mid-season

9. Black Twig: medium to large greenish yellowish skin with distinct dark red striping. Flesh is yellow firm & juicy. Best known for: Ultimate TART apple – Late-season

10. Razor: our oldest Tree in the orchard. Golden Bronze skin covered in russet – Best for: eating mid to late season

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