Dining
The first time I visited New England, my family came to see cousins who had moved to Montpelier, Vt. It was early October, and on one of the first days of our trip we headed to the farmers’ market in the middle of town.
Each farm stand held wooden crates overflowing with the most amazing variety of apples I had ever seen, in many shades of red, brown, yellow and orange, and in all shapes and sizes. These were not the Red Delicious, Yellow Delicious and Granny Smiths I was used to eating at home — there were Beacons, Idareds, Jonagolds, Gravensteins and more.
Consider for a moment the other vegetable. The one that doesn’t grow in the dirt in long, curvy rows to be forever guarded against grubs and weeds. How about a vegetable that is a true gift from the sea? We’re talking about seaweed here.
Some folks look at a piece of corn on the cob and think, “tasty.” Others think of pygmy goats and natural dyes.
Bill Manson stopped by the Gazette the other day. He wasn’t wearing a loin cloth, but he was chewing on a slice of marsupial and washing it back with some cricket and earwig tea. That’s just the kind of guy he is.
Tisbury selectmen Tuesday approved a common victualler’s license for Cafe Moxie, clearing the way for the long-awaited re-opening of the Main street restaurant.
On Wednesday morning, the jungle of hop plants at the end of Hopps Farm Road in West Tisbury stood 20 feet high, well above Alan Northcott’s head.
Atop a ladder he sliced the string connecting the vine away from the bamboo trellis that the hop plant had climbed along. Down below he handed the vine to the friends, neighbors and brewers who had gathered to help him harvest the hops, soon to be incorporated into an Offshore Ale one-of-a-kind brew: Hopps Farm Road Pale Ale.