Tiny, white eggs that taste kind of sweet and carrot-y. Snail caviar, which is relatively unknown in the US, is a delicacy in areas of the world where snails are traditionally a part of the diet, like France and Italy.
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Did you drool over the escargot and chorizo dish that chef Hugue made in our Peconic Escargot episode? Here’s the recipe!
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There’s always some silliness and the need for second takes when we’re on location … enjoy this compilation from our visit to Peconic Escargot.
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They’re hermaphrodites. They shoot love darts. They have thousands of tiny teeth. Their eggs are laid from an area behind their necks … listen in as Taylor Knapp explains the finer points of the snail life cycle.
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Taylor and Kate are the first USDA certified snail farmers in the U.S., which is hard to believe considering that escargot is common on restaurant menus. Those snails you enjoyed that were swimming in butter and garlic weren’t raised domestically. They came from either a can or a freezer and were imported from France, Italy, Africa, Spain … today that’s changing and chefs across the country can source fresh escargot — either with or without shells — from Peconic Escargot.
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Much like other land trust organizations, the Peconic Land Trust works to preserve Long Island’s natural areas through conservation easements and preserves. Unlike other land trusts, however, Peconic Land Trust also has an initiative that is designed to protect and expand access to farmland on Long Island.
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Small business is big. In an effort to help small businesses get off the ground, incubators like the Stony Brook Business Incubator in Calverton, New York, have popped up across the country. From tech startups to food-related companies like Peconic Escargot, incubators offer guidance and support to get a new venture off to a healthy start.
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