My first cousin Nathaniel and I used to spend every waking hour together in the summertime. Our mornings were at the Chilmark Community Center running after perfect spirals from the Rev. John Taylor on the football field. Players were encouraged to be barefoot and the game was not over until the noon whistle was no longer audible to our eagerly searching ears.
I have had more failures and mishaps learning to farm than most. My tendency to be cheap and, at times, careless has proven costly more often than not. In California, on a winery where we were also raising food, three heritage breed piglets were purchased from a breeder on the coast for more money than I would like to admit. They were brought back to their new home, and housed in a small makeshift pen meant to be a temporary home while we constructed a more permanent place for them behind a large storage facility.
Steamed Lobster
1 1/2 pound lobsters (one per person)
Unsalted butter
Salted butter
Lemon juice
Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops
Ingredients
3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 teaspoon chopped garlic
Salt and pepper to taste
2 quarts chicken stock
4 pounds parsnips, peeled and diced
1 cup cream
6 ounces prosciutto or crispy bacon
1 pound bay scallops
Directions
So, you promised to make Christmas cookies with the kids, but you’re feeling rather Scrooge-like.
