MV On The Spot

On Martha’s Vineyard, we begin booking rental homes for the following season before the current one ends!  Many families decide they like coming to the island every year for a least one week.  If they like the rental property they are staying in, and know they will be back, it makes sense for them to commit to the same house while they are here.

Rental home bookings continue through the fall and right up until the beginning of the season.  Critical things to consider when trying to decide when to book your vacation home:

• Most owners know whether their repeat tenants are coming back by the end of September.  If you are a new tenant or looking to change houses it may be difficult to get a commitment prior to that.
• Steamship Authority (vehicle ferry) opens up ticket sales for the summer months around mid January.  Tickets sell out quickly for the weekend turnover days during the season.
• January is a strong booking month because of the ferry ticket sales and many popular houses will book up quickly.
• Rental homes are listed through out the season, to a certain degree, making last minutes bookings a strong possibility.

All in all, you should consider booking your Martha’s Vineyard vacation home ahead of time, especially, if you have specific criteria, price and dates in mind.  If you can be somewhat flexible, any time is a good time!  We have a house for you with over 500 listings in our inventory.

North Water Street, one of the most historic,  runs along the north side of Edgartown Harbor.  The street is lined with captain’s houses that date back to the whaling days and ends with The Harborview Hotel.

Being the last house prior to the hotel gives the guest of this house the versitillity of enjoying their own private vacation rental with the ability to utilize the restaurant amenities right next door.

Enjoy summer days on the front porch admiring the view of Edgartown Harbor with the Edgartown Lighthouse and beach just steps away.  Don’t like to lounge out front with an open view from the street?  No problem.  Lovely den on the upper level in the back of the house.  Can be used as office or just a quiet reading nook.

This property brings you back to what old Vineyard summers must have felt like (only with upgraded amenities for today’s comforts).  Perfect house for multi-generational family with separate guest accommodations off the back of the house.

Love this property, let me know what you think!

Christmas in Edgartown weekend is my favorite way to get into the holiday spirit.  This is the 26th year we have been celebrating the weekend event.  It will be held on December 11-14, 2008.  There are so many activities for everyone!  The weekend is packed to entertain and enthrall adults and children alike.

My favorite event is the Evening of Enchantment at Donaroma’s Nursery just outside Edgartown center.  It is a stunning display that families big and small can enjoy at no charge.  They also offer boxwood tree and wreath decorating session throughout the weekend with a charge for supplies.

The streets of town are decorated, the shop owners welcome visitors with holiday cheer and you can even find some unique and special gifts to tick off your holiday shopping lists.

The mini singer concert is offered on Friday evening and Sunday afternoon at the Old Whaling Church right downtown.  It will truly warm even the grichiest of hearts.   Visit the Edgartown Board of Trade website to see a full schedule for the weekend.

The following Bay Scallop recipes are some of my favorite, as mentioned in my previous post Martha’s Vineyard Bay Scallops.  Sometimes simplicity works best and sometimes we add a bit more to it.

Love Jamie Oliver’s recipe.  Cooking in the shells feels like I’m getting the fullest flavor possible from our sea treasures.

BAKED IN THE SHELLS - Jamie Oliver, COOK withJAMIE

Scatter a good layer of salt or rice over the bottom of a roasting pan and flatten down.  This is going to keep the shells upright and prevent them moving around on the pan.

FLAVORED BUTTER - mix together using clean hands, add pinch of salt and pepper

• 4 Cloves Garlic, grated
• handful chopped flat-leaf parsley
• finely grated zest of 1 lemon
• 7 tablespoons unsalted butter

Put a little chopped spinach in the deep side of each shell and lay 2 scallops on top.  Smear a little of the garlic butter on top of the scallops and drizzle with extra virgin olive oil.  Place the the other half of the shell on top and bake in 325 degree oven for 12 minutes.  Serve with lemon wedges.

Mayhew family favorites:

BROILED BAY SCALLOPS

Dip scallops in melted butter, roll in Ritz cracker crumb and pop under the broiler for about 3-4 minutes, turn them and broil for another few minutes, just until no longer translucent.  Serve immediately with tarter sauce and lemon wedges.

SPINACH SCALLOP SOUP - bon appetit

I have substituted bay scallops for sea scallops but both work great!

Yield: 2 main course servings

• 2 tablespoons (1/4 stick) butter
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 2 cups canned low-salt chicken broth
• 1 1/2 cups (packed) thinly sliced spinach leaves (about 2 ounces)
• 1/4 cup whipping cream
• 1/4 teaspoon dried crushed red pepper
• 10 ounces sea scallops, halved horizontally, or use Bay Scallops
• 2 tablespoons chopped fresh basil

Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

These are just a few ways to enjoy the gift of bay scallops from our precious seas.  I have found that the bay scallop can be substituted for sea scallops in most recipes but have so much more to offer on their own.  They also freeze very well so we can enjoy them for months to come.

One of the best taste treats you will ever have!  The Bay Scallops that are harvested in the late fall and through the winter are some of the sweetest, tastiest and most versitale harvests we have.  The season in most towns on the island begins around the 1st of October for family catch.  Each family is allowed to harvest 1/2 bushel per week as long as you have a shellfish permit.

Our family has enjoyed wading in the pond during low tide and scooping up the scallops with a rake.  I would recommend waders at this time of the year!  The commercial season opens November 1 and they are allowed to catch 2-3 bushels a day depending on the town you fish in, with Saturday and Sundays closed.  The commercial boats tend to use a drag on the bottom and then hoist their catch onto the boat.  Whether you are using a family permit or commercial, it is the shucking that can take the most time to complete.

Bay Scalloping is not only one of the tastiest harvests it is also environmentally friendly.  The Bay Scallop has a little over a two year lifespan.  They spawn in their second year, in the summer months, and die toward the end of their second year.  By harvesting the scallop in November and throughout the winter we are able to enjoy the delectable shellfish prior to it’s demise.  The seed then reaches it’s maturity the following year.

There seem to be many environmental impacts on the bay scallop and some say the amount of scallops available on any given year is cyclical.  Sometimes Oak Bluffs will have a better year over Edgartown.  Chilmark and Aquinnah tend to compare notes on the subject as well.  Vineyard Haven is certainly not out of the mix either. This year happens to be a banner year for all Martha’s Vineyard towns and I intend to make the very most of it.  You can too by contacting Edgartown Seafood Market at 508-627-3791.  They have been packaging and shipping scallops across the country since the commercial opening on November 1.  Stay tuned for some of my favorite recipes!