Nantucket Bay Scallops in House.
Harvest season has officially begun for this native delicacy. Don't wait until it's too cold out to get your fill. Once air temperatures hit freezing the animals go into shock when they are removed from the sea. I love the Cape and Islands so much I might shed a tear, or try to memorize the first 20 pages of Moby Dick tonight when I get home. Read my poem:
The King of Nantucket
By Gabe Stommel
Friends he has a plenty;
Yacht club privileges are many.
Won't find him at the Chicken Box.
Knows where to dig for clam crops.
Accounts for every flower and fauna
Making his patronage to the Pacha Mama.
Bobbing and diving amidst the surf
Reigning over his sovereign turf.
From Madaket to Third Point, hear his roar
A sky of phosphorescence to explore.
Humanity perched atop his shoulder
Every day its cries sound bolder.
Seemingly his greatest dread
Fulfilling legends of the dead.
And he can't help but stop and think
Just in time to lift his drink
And raise his glass to history told
From the darkest corners of the ship's strong hold.
His ancestors whispering in his ear
Reminding him of prophecies near.
They tell him "Don't forget your roots!"
You still have time to fill those boots.
Now take a breath and watch the waves
Say a prayer for the good old days.
From the finest island in the sea,
He's real Nantucket Royalty.
Either way your customers know it's that time of year. Go to the market or go get a rake, some waders and a plane ticket to Nantucket.
http://www.flycapeair.com/ -> flights JFK to ACK
http://www.cabelas.com/ -> scalloping gear
Also, let's not forget the simple pleasures of the Holiday season: Nantay Bays are the best kind of scallops ever to wrap in bacon.
In Other News:
Although I like to consider myself a staunch North Easterner I will curmudgeonly admit that a couple of west coast oysters have caught my attention recently.
Barron Points: These oysters are sweet enough to make the remaining Kennedys want to try thier luck out west. Just Kidding! Who would ever leave this?
The Barron Point Oyster hails from Little Skookum Inlet, Washington State. The water here is not too salty, resulting in a mildly salty and sweet fatty oyster to be enjoyed by all! They are "Intertidally Grown" oysters raised in a low density environment both in grow out bags and in the sand on the beach. When you purchase these hearty bi-valves you are supporting a small family run operation.
Hama Hama: I once ate a raw, foot-long Hama Hama in one gulp. It was crazy but so worth it because now I have a segway into my Hama Hama spiel. Lucky for you and your customers, the ones we send you are not that big.
Hama Hama's are thick shelled, beach-grown oysters raised at the mouth of the Hama Hama River in Hood Canal, Washington State. They are grown from a mixture of hatchery raised and naturally collected spat that is seeded on the farm's beds. They take about two years to reach market size. The slow growth factor adds to their amazing flavor: delicate with a mild, fruity aftertaste and only mildly salty.
CORRECTION:
If I managed to befuddle you on the sustainability of Monkfish during last week's email, I apologize. The Monk is NOT being overfished. Click on this link for proof:
http://www.nmfs.noaa.gov/fishwatch/species/monkfish.htm
Also, FYI this is a great website to procure information regarding the sustainability of different fish species. Over and Out.
