MV On The Spot

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!

Just because summer’s over, doesn’t mean Martha’s Vineyard has shut down!
Fall is one of the most beautiful seasons on Martha’s Vineyard, the crowds have left, the rentals are cheaper and the sun is still out! But what is there to do? You may ask.

There’s a lot, including the Martha’s Vineyard Food and Wine Festival.

The MVFWF is an annual non-profit event that promotes local farms and seafood as well as wineries from all over the world. Most of the profits benefit The Martha’s Vineyard Museum in Edgartown. The Festival is October 17-19, 2008.

A few of the events scheduled are:

• Small Plates from the Grill Grates featuring BBQ masters Andy Husbands and Dante de Magistris.
• Duckhorn Wine Dinner at Atria hosted by Michael Brehart from Duckhorn Wine Co.
• Grand Tasting hosted by the Martha’s Vineyard Museum features a variety of island chefs and guests including Kevin Crowell, Howard Imber,  Antonio Saccoccia, Christian Thornton.
• Chocolate and Dessert Wines hosted by the Christina Gallery Featuring Lee Napoli’s handcrafted chocolates.

So if you love food, wine, chocolate and Martha’s Vineyard, be there! Tickets are on sale now.

For a complete listing of the events and times and to purchase tickets visit the website!

Every September as the island quiets down, school picks up and the summer folk head to the mainland, the Vineyard community has a fall festival at the Ag Hall and fairgrounds in West Tisbury. It’s a pretty special festival, full of locals. One annual vacation renter told me the following story:

“We switched our vacation rental two years ago from our usual two weeks in June to two weeks at the end of September because our son was due in early July. We loved being on the island at the start of autumn, and our favorite part was the fall festival. There was so much to do and we felt like we not only got a glimpse, but were actually part, of the island’s unique year round community.”

The 2008 festival was called Living Local and featured everything local including: food, farmers, herbs, tonics, teas, tinctures, wool, clothes, furniture, bees, honey and more. There was also tons of information from local and regional providers of alternative energy, alternative waste and sustainability. There were speaker panels, workshops…and loads of great local food!

And, like that renter said, autumn is a special time to be on Martha’s Vineyard. The life of the island is happening, you get to wear wool socks at night and go to the beach during the day! Notably, the rental costs decrease after the peak months of the summer…a great time to book your slice of paradise.

I don’t know about you, but when I’m on vacation, I enjoy taking a break from cooking…and cleaning up the kitchen when the eating is done! But, part of the reason that you want to rent a house on Martha’s Vineyard, is so that you’ll have a kitchen and you won’t have to go out for every meal - as you would if you were staying in a hotel.

Private cooks and chefs are the answer and the Vineyard has some special chefs to offer. You can arrange for them to make a single meal or every meal for your entire stay - just for one, two or the whole family (and your friends). These women specialize in listening to your dietary needs and your taste bud desires!

Nisa Kontje Webster gets right to the heart of a true Vineyard meal. Born and raised on the island, she can turn anything into a gourmet meal and she’s a wonderfully calm and personable addition to any kitchen - you’ll hardly know she’s there and you won’t want her to leave! 508.566.0464

Elizabeth Germain is the slow food aficionado on the island focussing on foods made from scratch with original recipes - the antithesis to fast food (think McDonalds) with emphasis on local, organic and healing recipes. 617.5159279

Laura Silber specializes in coastal fusion pulling from many different coastal cultures uses all local ingredients but with Asian and French flairs. Clean and simple enough that you can eat it everyday.

Heather Gude
A little bit richer and a bit fancier than the rest, Heather’s fusion style has South American and Southeast Asian influences. 508.930.8519

There are tons of great restaurants on the island, but if you’re traveling with kids you’ll need to know where to get an inexpensive, good, fast meal…and luckily the island has many wonderful options.

Oak Bluffs
Sharky’s Cantina was voted Best Family Restaurant this year and it’s no surprise. Meals are quick, tasty and there’s a great kid’s menu – complete with bottomless drinks and a free shark toy! They are now located in Edgartown and Oak Bluffs.

Linda Jean’s is a great Oak Bluffs restaurant that will easily have something for everyone in your family. Make sure you don’t miss out on their absolutely wonderful pancakes! Call 508-693-4093 for more info.

The Slice of Life is a less expensive version of some of the fancier Vineyard spots featuring a great selection of carefully prepared food, incredible pizza and one of the Island’s best burgers! They are currently located in Oak Bluffs, but opening a second restaurant in West Tisbury in the summer of ‘09. Call 508-693-3838 for more info.

Pomodoro serves every family’s favorite – PIZZA! This Oak Bluffs eatery has a great selection of pastas and salads and their huge dining room means you’ll get a table a little faster than some of the smaller spots. Take out is also available. Call 508-696-3002 for more info.

Vineyard Haven
The Art Cliff Diner in Vineyard Haven is a favorite with locals and summer folks alike. It is one of the island’s most loved restaurants for its always fabulous food and funky décor. There can be a wait and the hours can change so call ahead and bring your appetites – you won’t be disappointed! Call 508-693-4093 for more info.

Edgartown
If you are staying in town, The Quarter Deck Restaurant may become your kids favorite places for a meal and when you see how quick and easy it is to get the fried clams, burgers, hot dogs and ice cream, it may become one of your favorites too. Call 508-627-5346 for more info.

The Wharf is one of the only pub-style eateries on the island. Parents will love the family orientated atmosphere, the great local seafood and the very reasonable kids menu (including a $4 PB&J).

The Grill on Main is a more upscale family restaurant but you’ll love the new Prix Fixe menu and extensive wine list. A good way to eat well and bring the kids along.

West Tisbury
Fella’s Takeout run by the famous Fella’s Caterers, is a favorite for breakfast sandwiches and yummy, inexpensive take away lunches that are perfect for picnics. Call 508-693-6924 for more info.

The Scottish Bakehouse is officially in Tisbury, but it’s seconds away from the town line and it’s decidedly not in Vineyard Haven, so I’m listing it as West Tis. They have a pretty full menu of egg sandwhiches, stir-fries and salads which are amazing, but the baked goods are out of this world. Breads, muffins, croissant, brownies, pies, coffee cake, cake…I could go on and on. There are a few picnic tables outside, and there’s a great little porch, but mostly this is a pick up and take home kind of place. Call 508-693-6633 for more info.

Chilmark
You’ll find really good pizza at the Chilmark Store as well as huge sandwiches and fresh salads. The store is very crowded at lunch so call and order ahead if you’re planning to feed a big group. But, one of our favorite things? Hanging out on the big porch, rocking in oversized rocking chairs and lazing the afternoon away post-beach…

Menemsha
The Galley in Menemsha is a great place to take away a quick meal to eat on the beach or you can enjoy it on their back deck that looks out over the fishing boats. The Galley not only has a great, inexpensive menu with lots of choices, it also has ice cream! Call 508-645-9819 for more info.

Also in Menemsha is the world famous clamshack of Jaws fame - The Bite. This traditional clam shack has won its share of awards for their delicious fried clams, but don’t stop there – they’ve also got fried scallops, oysters, calamari, etc. and one of the freshest fish sandwiches you’ve ever tried.

The Homeport is another option for sunset dinners. Eat in the restaurant and enjoy fresh lobsters and corn as well as panoramic views of Menemsha pond or order from the “Back Door” and take that same food with you down to Menemsha beach.

While everyone knows the Vineyard is beautiful, the beaches get most of the attention. However, the island has miles of bike trails, inlets, ponds & bays and acres of forests and meadows to discover. Unlike most areas of land the size of our island, the topography, climate and environment change often and dramatically as you move across Martha’s Vineyard. To really experience all the island has to offer, I suggest that you bike, kayak and hike whenever you can.

Biking. Some visitors are surprised at how big the island actually is (100 square miles) so unless you’re a super experienced biker, you may not want to try to bike the whole island in one day. While cars are very kind to bikers throughout the island, we also have a wonderful bike path that goes through the towns of Vineyard Haven, West Tisbury, Oak Bluffs and Edgartown, including the State Forest.

Kayaking. Getting around in kayaks can be a little tricky but there are some great kayak tours that will get you to the places you wouldn’t be able to go otherwise. The Trustees of the Reservation offer both walking and kayaking adventures on several different parts of the island.

Hiking. Walking, perhaps, lends the most in depth view of the island. You can determine your own pace and you can get as close to the land and its wildlife as possible.  The Vineyard has some amazing places for hikes such as Felix Neck Wildlife Sacutary in Edgartown, Cedar Tree Neck in West Tisbury, spots managed by The Trustees of the Reservation and the Martha’s Vineyard Land Bank Commission.

Located in the heart of West Tisbury, the historic Grange hall, built in 1859, has recently been restored and is the site for great events all season. Beginning in late June and continuing through September, stop by the Grange Hall for one of three weekly events: The Farmer’s Market, The Artisan’s Fair and the Antique Association Show. All events operate rain or shine and there is ample free parking. Dogs are allowed, but expected to be kept on a short leash.

The Farmer’s Market operates on the grounds of the Grange Hall on Wednesdays and Saturdays from 9 am – noon. Local farmers from all over the island sell their freshest produce here and beautiful cut flowers are for sale everywhere. You can also get tasty homemade pestos and salsas or enjoy and fresh-squeezed lemon or limeade made for you right on the spot. Food is not all that’s available at the Farmer’s Market, sheep farmers also offer their wool yarns and products and the local Alpaca farm has a stand too – complete with friendly alpacas for you to pet. The long line you’ll see at the first stand is for egg rolls and believe it or not, they are worth the wait. The two options (cold roll or fried roll) are equally good - as are the spicy noodles and seaweed salads.

The Artisan’s Fair on Thursdays and Sundays from 10 am – 2 pm features local artists from all over the island. Here you’ll find artists and craftspeople selling everything from their beautiful painted landscapes and ceramic plates and bowls to batik clothing to handmade brooms and gorgeous jewelry. Stalls are set up both outside on the grounds and inside the Grange Hall as well. Make sure to come back more than once as different artists feature their work at different times throughout the summer.

The Antique Association Show operates on Fridays from 9 am – 3 pm and is one of the most loved antique shows on the island. Here collectors and vendors come together to sell and buy some of the island’s remarkable antiques. Nautical items abound as do wicker and cane. You’ll find small household items like plates, cutlery and lamps and you’ll also find larger pieces such as desks, windows and chairs. Both the outside grounds and inside the hall are filled to the top with items for both the collector and the novice to enjoy. Make sure you stop and talk to the vendors as well. They are all very knowledgeable and you’re certain to learn not only historical facts about their wares but some great island history as well.

Chilmark Chocolates is one of those places on the island that you just have to go. The chocolate is amazing - original recipes either handmade or hand-dipped. And the atmosphere is inspired and inspiring.

The shop, located in the heart of Chilmark, is staffed by disabled people. With equipment that has been adapted for ease of use and specific abilities, the entire staff fills the store with must-have truffles, chocolate covered fruit and more. Delighting our taste buds while raising awareness - what more could we ask for?

While the Butter Crunch is a longtime favorite, Chilmark Chocolates dips seasonal and local treats in their chocolate (think strawberries, blueberries and cranberries) for tastes that are truly Vineyard grown.

One of the highlights of the summer on Martha’s Vineyard is the West Tisbury Agricultural Country Fair with Mid-Way sponsored by the Martha’s Vineyard Agricultural Society. Every August for four days (Thursday - Sunday), the fairgrounds host the classics at this real old-fashioned fair.

Kids and adults alike enjoy rides, games, shucking and fiddle contests, the skillet throw, horse pull, woodsmen competition, the fiber-arts tent and dog & livestock shows. There is no resisting the live music, puppet and dance shows…and, of course, the tournament of all tournaments - Cow Chip Bingo.

NOTE: Come to the fair hungry. Here’s a sampling of what you’ll find: local restaurants have booths showcasing their best recipes, the MV Fire Departments grill hotdogs and burgers, local schools provide ice cream and there’s kettle corn, fresh lemonade and cotton candy galore.

The Ag Fair is just one of the many summer traditions on the island, making August a fantastic and event-filled time to visit Martha’s Vineyard.

Prices and dates for the annual Ag Fair can be found here.