Eating In

You might think the Vineyard is all about bay scallops, but we’re also lucky to have a local fisherman, Sam Hopkins, with a coveted sea scallop permit. When Hopkins and his two-man crew aboard the 49-foot Endurance hit the dock in Menemsha — unloading their quota only to turn right around and head back to the fishing grounds — you’ll see the scallops in Island fish markets the next morning.

Just so you know, my mortgage is not going to be lifted by my Mortgage Lifter tomato.

This is the time of year people like me start to short-circuit.

We've got 90 days of fresh, local sweet corn. Why not eat it every day?!

My nostalgia for flounder got me in a little trouble with fluke, but it's all good now.

When life gives you lettuce, make dinner.

Going a little gaga over baby vegetables isn't entirely irrational: they are easier to prep, hold together better in cooking, and have more assertive flavors.

All this and popovers for breakfast, too.


Eating In