One of my favorite sites in summer on this island is watching the grass fields at Pimpneymouse Farm being cut.
Haymaking is a learned art, and the farmers at Pimpneymouse are masters at it. The hay has to be cut, dried, raked and baled before the next rain. This long week of intense heat offers the window to get the job done.
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Sounds crazy, right? But that’s just what I did in this 90+ degree weather. I was intending to recommend blueberry vodka tonics as the remedy to get through this hot spell. But I was drawn to the kitchen to make stock for chowder for next week’s houseguests. Then I biked up to the blueberry fields to pick enough for a pie. Whatever it takes!
“Bass & Bonito Spines, Celery, Carrots, & Onions”
“Pot of Gold”
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Nick was hoping he was bringing in a bass. As he reeled it in and had it close to the boat, he realized with surprise that it was a bonito! And as Jeff said, the Bonito realized it, too, so he headed back out and gave Nick a run for another 10 minutes, zigzagging, going deep and going long. Man vs fish. In the end, man won. A beautiful specimen. 28 inches, somewhere around 10 pounds. Tonight, Chipotle Bonito will be enjoyed by all.
The full cycle is complete a little early this year …. blues, bass, flounder and bonito.
What a Fluke that Jeff got a Flounder when going for Bass and Blues!
We sauteed it with lemon and butter, served it up with Slip Away Farm greens and wild rice…..the best!
Now is the time to get out there and pick dozens of the young, brighter green grape leaves. My friend’s grandfather swears the island grape leaves are more tender and tastier because of the salt air and mist from the ocean. I can’t prove it, but I like to think it’s true.
The leaves will keep for a few weeks in plastic bags in the ‘fridge, until you can make up a big batch of stuffed grape leaves. Try my recipe for Stuffed Bluefish Grape Leaves, found on the recipe page of the website! I also use the leaves on cheese platters.
