carolyn’s kitchen’ what I am thinking about this week…
“he was a bold man that first ate an oyster.” ~ Jonathan Swift
this week at the farms & markets
asparagus . beets . broccoli . cabbage . escarole . radicchio . garlic . chard . collards . kale . mustard greens . leeks . microgreens . mushrooms . onions . peas . potatoes . radishes . rhubarb . turnips . wheat berries
at the ‘nack & coffee bar
Have you tasted our key limeade? It’s perfect for a lazy afternoon on the front porch after the beach!
what I made especially for you:
- amber waves cinnamon donuts
- blueberry far breton
- lemon meringue cupcakes
- montauk rum runners caramel popcorn
what’s special on my breakfast menu…
‘crisp fried oysters & eggs’ creamed spinach . my sriracha aioli . nueske bacon
guess who knocked on my kitchen door this week… the director of our shellfish hatchery, Barley Dunne
Oysters are a crucial part of our aqua-ecosystem, adult oysters filter up to 50 gallons of water daily. East Hampton town in conjunction with the Shellfish Hatchery have launched EHSEED to assist with reseeding our bays.
EHSEED gives each member of the program 1,000 seed oysters and the gear to grow them. Growing cages are launched adjacent to the nursery site so it can be easily monitored. Additionally, they utilize the existing infrastructure, water supply, storage and size-grading facilities.
Participating members are given bi-weekly seminars teaching them to care for the oysters. Once the mollusks are of harvest size, they get to reap the delicious benefits. Oysters from these beds will be brought back to the nursery, then to Three Mile Harbor.
The Hatchery is also working with local restaurants to recycle oyster shells. The used shells are returned to the water after a waiting period to remove any bacteria. New oysters are able to seed better using the the broken shells as a protective barrier.
So, lets all help the environment and eat some oysters!