Cock-a-doodle-doo. Things Worth Getting Out of Bed For

PHOTO BY DAVID KORCHINLove Lane Kitchen's lobster roll. Cocktails at The Riverhead Project. A latte and scone at Aldo's. A glass of Pinot at McCall Wines. Goat cheese at Catapano. A walk through Orient Village. Noah's crab taco. Renate's German pancake at The Morning Glory Bed & Breakfast. A found treasure at Beall & Bell. A growler at the Greenport Harbor Brewing Company. Skipping stones at Truman's Beach. Salamander's fried chicken. 9 holes at Cedars Golf Course. A blackberry-apple pie at Briermere Farm. The smell of autumn in the air.

La Maison Blanche | The White House

PHOTO BY DAVID KORCHINPétanque anyone? The newest hotel to open on Shelter Island, La Maison Blanche, brings a big dose of French flavor to the North Fork. Along with the Pétanque courts there is also an on premise bakery serving up warm croissants and pain au chocolate every morning. The rooms are simply furnished and are reminiscent of inns we've stayed at in the South of France with lots of linen fabrics and soft muted colours. Grab one of the hotel bicycles and explore the island, but with accommodations this good it's hard to leave the driveway. More details about the hotel check out La Maison Blanche in Where to Sleep.

We Like Ours Green

PHOTO BY DAVID KORCHINA word to the wise - Get out early to pick your favorites! Due to the arrival of a certain hurricane, which will remain nameless, this past August, local growers like Al Krupski and Jim Stakey say their crops are much smaller than in most years. So if you're like us, who go for anything but orange, the pickins might be slim this year. But for a twist on pumpkins, head to one of our favorite places, A Taste of the North Fork, where they're producing The Pumpkin Pickle. Using local Long Island cheese pumpkins, they slice, dice and steep them into a yummy vinegary, spicy chutney. Green pumpkins, pickled pumpkins... what's next?

Oysters R in Season

PHOTO BY DAVID KORCHINFact or Fiction? Well, the idea originated from colonial times when shellfish were prone to going bad in warmer temperatures. Which, due to refrigeration, doesn't hold true today. But the other reason is due to their spawning season, which is generally May through August. It's when they become soft, watery and less flavorful. So now that spawning season is over, order up a dozen. And to help you navigate the waters, The Mermaid Inn, a restaurant located in New York, created the app Oysterpedia. It contains info on 200 types of North American oysters. Learn, save and rank all for $1.99. There's a 60-oyster version for free.