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🐝 Two New Preservation Deals

🐝 Two New Preservation Deals

Southold Locks In More Land, Ice Rink Revival, Working Waterfronts

Thomas Loncar
April 10, 2026

Together With Tim O’Keefe

Good Morning, North Fork! It’s Friday, if the coffee tastes better today, that’s not a coincidence.

In today’s North Fork Buzz:

Southold Locks In More Land
Ice Rink Revival
Working Waterfronts

Ready, Set, Go!

The Lowdown

Southold Locks In More Land 🏞

Southold Town is continuing its steady push to lock in open space, approving two new preservation deals this week and lining up a third.

First up: a 13.65 acre bayfront property in the Bayview section of Southold. In partnership with Suffolk County and the Peconic Land Trust, the town will spend just over $3.16 million to purchase development rights, preventing future subdivision. The land, which includes wetlands vulnerable to sea level rise, will eventually offer public access via passive trails.

The second deal focuses on farmland: 30 acres of Pellegrini Vineyards in Cutchogue. The town will pay about $2.53 million to ensure the land remains in agricultural use, reinforcing a larger block of already protected farmland nearby. The winery and tasting room are not part of the deal.

Next on deck: a nearly 35 acre stretch along Route 48 in Southold, backing up to Hashamomuck Pond. That proposed $3.8 million acquisition, split with the county, would protect wetlands, shoreline, and forested land, with potential for trails and limited public access.

Get the full story 👉 East End Beacon

Ice Rink Revival ⛸

Greenport’s long idle ice rink is finally showing signs of life, and this time, there’s money and momentum behind it.

A new community fundraising campaign launched this week with a $100,000 matching pledge, giving the Mitchell Park project a much needed push after months of stalled progress.

The early response is promising: the first $25,000 is already on the board from an anonymous donor. With the match in place, every dollar now carries a little more weight and a little more urgency.

The project itself isn’t starting from scratch. It already secured a $1.2 million grant from Kathy Hochul in 2024 to build a permanent seasonal rink at Mitchell Park, which hasn’t operated consistently in about six years.

Behind the scenes, a local committee has been working since last fall to bring it back, fueled in part by nostalgia for the rink’s early days and a broader vision for what it could mean now: winter foot traffic, year round energy, and something for locals when the crowds thin out. ($)

Get the full story 👉 Suffolk Times

Working Waterfronts 🌊

Suffolk County is taking its first real swing at protecting the places that keep its maritime economy alive.

A newly formed Working Waterfront Committee met for the first time this week, kicking off what officials hope becomes the waterfront version of the county’s long-running farmland preservation program. The goal: keep marinas, fishing operations, and aquaculture businesses from being priced out by development.

And the pressure is real. A county survey found 55% of waterfront businesses have been approached about selling to developers in the past five years.

The plan borrows from farmland preservation: property owners can sell development rights while continuing to operate, keeping the land working instead of turning into condos. The county has set aside $2.5 million to start buying those easements in 2026.

The committee’s first test case? A 6.25 acre marina in Remsenburg that could otherwise become a handful of $12 million homes. Members ultimately agreed it’s worth advancing, but not without early debate over process, flexibility, and how to balance preservation with the realities of climate change and evolving waterfront needs.

Get the full story 👉 North Fork Sun

Photo of the Week

📸 submitted by John Sinning

Tag @NorthForkBuzz or email us at [email protected] to get your photos in The Buzz!

Foodie Friday 🍽

There are a handful of spots on the North Fork where you walk in, glance at the menu and immediately realize you’re going to have a problem, because everything sounds good. Barrow Food House is very much one of those places.

It’s the kind of spot that doesn’t need to shout. Clean space, thoughtful menu, great ingredients, and somehow every single thing coming out of the kitchen looks like the right decision. You go in thinking you’ll try one thing, and leave already planning what you’re ordering next time.

So instead of attempting the impossible (aka reviewing the entire menu), we’re doing the only logical thing here, highlighting a few of our go to orders. The ones we keep coming back for. The ones you’ll be thinking about later.

Spaghetti Squash Latkes: Not your traditional latke, and that’s exactly the point. These come out golden and crispy on the edges, with a lighter, delicate texture. You still get that satisfying crunch, but without the heaviness. Served with sour cream and home made apple sauce, giving you the best of both worlds.

Roasted Garlic Mac n Cheese: This is not your boxed, late night mac. Rich, and creamy, with slow roasted garlic that brings a savory sweetness to every bite, it’s comfort food done right. Finished with a layer of toasty breadcrumbs, you get that perfect contrast, creamy underneath, crispy on top.

Charred Greens: If you’re looking to balance things out with something “healthy” this is your move. A mix of swiss chard and kale gets a nice char, that makes these greens way more interesting than your standard side. The tamari sunflower seeds add a salty crunch, and the nooch (aka nutritional yeast) brings that subtle, almost cheesy flavor that ties it all together.

Horseradish Crusted Roast Beef Sandwich: Stacked high with roast beef, it’s generous in the way a great sandwich should be, prepare to be full or save half for later. The horseradish crust and sauce bring a sharp, punchy kick, while the provolone melts right into everything for that perfect creamy balance. Add in fresh greens and those bright, tangy banana peppers, all piled onto sourdough with just the right amount of chew.

Bean & Mushroom Burger: Yes, there’s no meat, and no, you won’t miss it. The patty, made from black beans, mung beans, quinoa, and mushroom, has a great texture and a deep, savory flavor. The carrot kimchi brings a bright, tangy kick, the cotija adds a salty bite, and the cashew-avocado crema ties everything together with a smooth, rich finish.

The truth is, you could close your eyes, point at the menu, and still walk away happy. It’s that kind of spot that’s thoughtful, consistent, and quietly excellent across the board.

If you haven’t been yet, go. If you have, you already know the deal. And if you’ve got a go to order we didn’t mention, we want to hear it.

Email us at: [email protected]

Nothing in this section is sponsored. They’re just fun things you need to know. I’ll always let you know when something is sponsored

A Quick Reminder: We Want Your Recipes

Just a reminder that we’re opening up this Foodie Friday space to you, we’d love to start highlighting your go to dishes in upcoming Foodie Fridays. Have a recipe you swear by? Send it over. We especially want to hear if you’re using local ingredients!

How to submit:
Email us at [email protected] with:

The recipe (ingredients + steps)
A photo (even an iPhone pic is perfect)
Your name
Optional but encouraged: a short story - when you make it, who you make it for, or why it’s special
Bonus points if you tell us which local purveyors you hit up for the ingredients

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THANKS!

Thanks for reading the North Fork Buzz today. Like what you read? Send it to someone you want ot have a meal with.

Tom Loncar- Publisher
Nicole Loncar- Editor + Partnerships