Tonight for dinner I'm having my first Connecticut River shad and roe - that's a fish, for you inland dwellers. Shad is a fish that comes into the East Coast estuaries to spawn, and is available for two or three weeks at most; roe is it's eggs. It's indescribably good. I will have it three times a week or so til it's gone. Then there's wild asparagus this time of year if you know where to look, and fiddleheads, which are the shoots of ferns found in damp places in the woods. Later of course, there's garden tomatoes, and then sweet corn - I live for sweet corn, butter and sugar (with both white and yellow kernals) which comes ripe in August in New England.
Who else has got a local seasonal favorite dish that you just can't get anywhere else?
------------------ "A wise man concerns himself with the truth, not with what people believe." - Aristotle
When the going gets weird, the weird turn pro. - Raoul Duke (Hunter S. Thompson)
Cam Finest Kind Signs 256 S. Broad St. Pawcatuck, Ct. 06379 "Award winning Signs since 1988"
Posted by David Wright (Member # 111) on :
Emeril just had a show where he cooked shad and roe. Looks good. Here in Michigan, and not only here, I love vine ripened August tomatoes. Seems there is a 3 week window for the good ones and the rest of the year just so so. Also on St. Patricks day, an Inn in a small town nearby, makes fantastic Irish Stew. One day a year only.
------------------ Wright Signs Wyandotte, Michigan Since 1978 www.wrightsigns.bigstep.com All change isn't progress, and all progress isn't forward.
Posted by cheryl nordby (Member # 1100) on :
Shucks.....what time is dinner Cam? sounds good! Around here home grown tomatoes are also a treat as are carrots. When we plant them, it is great fun to just go outside and pull up as many as you want. Hey Cam.......ever tried orange roughy fish? That is my very favorite.
I suppose this goes without sayin, but there isn't much that beats an orange fresh off the tree....unless it's...
avacado dip! The avacados in the backyard ripen about the same time as football season. Two trees, one is probably 35 or 40 feet tall and keeps me in avacados for several months.
------------------ Don Coplen aka "SaintPete" Coplen Designs St.Petersburg, FL dcoplen@mindspring.com
[This message has been edited by Don Coplen (edited April 30, 2001).]
Posted by Cam Bortz (Member # 55) on :
Emeril would know; he's a local boy from Fall River, Massachusetts. Wish I'd seen the show. I bet he did a good job with it.
------------------ "A wise man concerns himself with the truth, not with what people believe." - Aristotle
When the going gets weird, the weird turn pro. - Raoul Duke (Hunter S. Thompson)
Cam Finest Kind Signs 256 S. Broad St. Pawcatuck, Ct. 06379 "Award winning Signs since 1988"
Posted by Michael Boone (Member # 308) on :
Freshwater smelts and fresh bullheads..nothin like fresh fish from ice cold water.. Perch are available now too......mmmmmmm. My wife likes perch eggs..????? Best treat of all the year..and they are hard to find...morel mushrooms!!!!!! Near the fiddlehead beds are cowslips..they are like spinach.. Indian garlic... Cattail roots are like asparagus...mmmmm Dandelion greens....with hamhocks! Dandelion roots roasted in a medium oven..then grind to make coffee... baby nettles are good as greens before they turn into itchie bitchies!
It's too early for our garden to be delighting us, but it's time for the oceans gifts. Fresh king salmon, abalone, ling cod, squid and octupus. Ooooh.
When the rains start, we get some extremely delightful wild mushrooms the folks come from other parts of the world to search for.
September we have the grapes to harvest for that Mendocino wine.
Some folks are busy harvesting the redwoods, but I ain't never seen 'em eat one!
------------------ The SignShop Mendocino, California "Where the Redwoods meet the Surf"
Posted by Kathy Joiner (Member # 1814) on :
We're right in the middle of crawfish season here. The crabs aren't running too well yet because we have had too many cool days lately. But my son boiled up a bushel of them Saturday, mmmmm good. Shrimp season opens soon ( the end of May I think) and our Lake Pontchartrain blesses us with a harvest of shrimp and crabs. We also enjoy alligator meat down here in Louisiana. There is an abundance of fresh catfish year round along with lots of other species. I love this time of year. Plenty of seafood, friends and cold beer!
------------------ Kathy Joiner River Road Graphics 41628 River Road Ponchatoula, La.70454 PH. (504)386-3313 casey@i-55.com
Old enough to know better...Too young to resist.
Posted by Donna in BC (Member # 130) on :
Abbotsford BC is the berry capitol of Canada. When in season, blueberries, raspberries and strawberries are always sold fresh on the way home, right next to the fields they were just harvested from.
Then we have our corn. Peaches and cream is my fav. I only buy 6 at a time, so it's always fresh. Again, along the roadside on the way home. It's so cheap and in abundance, there isn't a good enough reason to grow it ourselves.
We do have our own concord grapevines; alot of them; however I often call a neighbour up letting them know it's time to pick. I give them out for free. In return, we normally get the best grape jelly I've ever tasted. (less work for me, yet we still get treats! )
Salmon is also our special deal out here.
Unfortunately, all these specialties require kitchen duty, the room I least enjoy standing in for long periods of time, due to the fact that it simply isn't all that enjoyable with a 2 yr old pulling on me wanting me to play. Thank goodness for 'grandmas' that freeze more berries than she can eat herself.
Well Crab and Lobster is in season now.. and I can't think of anything else in this world that beats fresh Crab or Lobster cooked outdoors in sea water, over an open fire...mmm mmm mmm! Neil
------------------ "Keep Positive"
SIGNS1st. Neil Butler Paradise, NF
Posted by mike meyer (Member # 542) on :
Mike Meyer..Grain Belt Stewart McLaren...Haggis I'll speak for Stewart as he is still sleeping of last night's party at the shop with Bun and Troubles. He's here til Monday..we're window splashin today.......bye!
------------------ Mike Meyer SignPainter 575 1st Street Box 3 Mazeppa, Mn 55956 (507) 843-5951 EMail-mikemeyer@sleepyeyetel.net
www.mikemeyersigns.com
Posted by Stephen Deveau (Member # 1305) on :
Neil I'm with you on this as well as going to the beach and digging your own Clams and picking some Mussels to put into the pot with the Crabs and lobster..... Open fire ,Flat of beer and some gooood Eating...
------------------ Raven/2001 Airbrushed by Raven Lower Sackville N.S. deveausdiscovery@sprint.ca
Posted by David Fisher (Member # 107) on :
I haven't been in since we had kids (about 6 years) but we used to camp on the beach up the northern end of Fraser Island or Moreton Island with the tinnie/dingy. On the surf side you could go a few metres offshore and throw out suicide nets and catch a feed of sandcrabs any time day or night, and if you go around the lee side with some pots you could do the same with mud crabs. While you're waiting for the sandcrabs you go wriggle your feet in the sand a little and dig up a few eugaries/pippies for bait(50mm/2" molluscs... clams?) and pull in a few whiting or bream, or if you have a little more time in which to throw out a sleeper line you might get a nice size flathead. Walk a little up the beach to where the creek runs down to meet the surf and fill up the big pot for cooking the crabs, grab a still ever so slightly frozen can of beer to drink while the pot comes to the boil over the fire. Fires are notoriously unreliable so be sure to build it close to the esky/cooler. While you've been doing the hard work of catching the fish, you should have had a couple of the crabs in the esky to slow them down a little, the big ones could take a finger off. If you're feeling really fancy you could also have got the smoker out and lit another fire, pull off a handful of needles from the She Oaks at the dune line and throw them in with a couple of whiting fillets. Bliss. Repeat this process till you feel the need to head back to civilisation for a hot shower that you dont have to manually heat the water for. Before: After:
David
Oops, I forgot the whole train of thought that I started this response with... we used to go up in September for the Tailor fishing season, nice little fighting fish. ------------------ David Fisher D.A. & P.M. Fisher Signwriting Brisbane Australia [email] da_pmf@yahoo.com [/email] aka Bloke-
[This message has been edited by David Fisher (edited May 01, 2001).]
Steamed Artichokes with garlic butter and Sauteed Scallops in wine with fresh mushrooms! Ahhhh . . . What a delightful meal. Don't forget to top it off with a Willie Cake, which, by the way, you can find at http://www.chocoholic.com , under Issimo. Sorry - a little blatant advertising there. Letterheads get a 10% discount if you use the code listed below. (20 lashes with a wet noodle for me!) Bomba-Dear
------------------ Bomba-Dear Jackie Vaughn #5115 Volcano, California www.chocoholic.com 10% Discount for Letterheads Use Reference Code letr01 email jackiebv@cdepot.net
Posted by Jackie B (Member # 186) on :
Oooh - just one more - BBQ'd Portobella Mushroom Burgers! With a side of sweet corn on the cob, fresh from the garden. Goin' to the kitchen now! You guys made me hungry! Bomba-Dear Bet y'all can tell I'm from Calif. We have our own unique cuisine - lot's of BBQ'ing now with the lights out.
------------------ Bomba-Dear Jackie Vaughn #5115 Volcano, California www.chocoholic.com 10% Discount for Letterheads Use Reference Code letr01 email jackiebv@cdepot.net
[This message has been edited by Jackie B (edited May 01, 2001).]
Posted by Wayne Webb (Member # 1124) on :
Mr. Boone..........
"Ever eat a pine tree?"
Just had some Dewberry pie.
------------------ "The most beautiful thing we can experience is the mysterious. It is the source of all true art and all science. He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead: his eyes are closed." Albert Einstein
Failure to advertise is a lot like blinking in the dark. Nobody, but you, knows what you're doing.
Fresh seafood here, of course. Yummy...and Della's from New Orleans, so she knows how to cook it !!
David - I took the liberty...
BEFORE
AFTER
Looks like a great time !!
------------------ Pat Neve, Jr. Sign Man, Inc. 4580 N. US 1 Melbourne, FL 32935 321-259-1703 signman@signmaninc.com Capt. Sign Letterville Constituent constituent: "One of the individual entities contributing to a whole"
[This message has been edited by Nevman (edited May 01, 2001).]
Posted by Adrienne Pereira (Member # 1046) on :
Oh man! Wish we could teleport around the country as easily as we can cyber chat to try all those wonderful things!
I'm always on the lookout for the week or two a year we can get those giant, sweet Walla Walla onions from Washington.
Avocados are so expensive ($1.49 each!) when they are available for 49 cents each I go nuts! Sweet corn from Brentwood is always a sign summer is near and our Victoria island (Ca) asparagus is the best in the world.
The wild Ollala berries that grow in my backyard are the most special treat all year. Only enough to make two batches of jam then it's all over till next year.
Wish I could find wild morels in my yard, my brother is a mycologist and knows where to find them and chanterelles, but he won't tell me
A
------------------ Adrienne Morgan Splash Signs www.splashsigns.com "Rainkatt'on chat
Adrienne I'm with you as I love wild mushrooms and hey folks! (I'm not talking about the magic ones!)
Adrienne You jam is surpreme!
Did you eat any of the deer jerky or not?
This is wierd went I am buying Avocatos at a buck a piece and your paying a higher price then I on the other coast The world of pricing works in mysterious ways.
------------------ Raven/2001 Airbrushed by Raven Lower Sackville N.S. deveausdiscovery@sprint.ca
Posted by Si Allen (Member # 420) on :
Adrienne...if you can't find Walla Walla's, look fot Fresno Red's, from down in Cisco's neck of the woods! We ALWAYS pick up a box of them whenever we are in that area!
------------------ Si Allen #562 La Mirada, CA. USA (714) 521-4810 ICQ # 330407 "SignPainters do It with Longer Strokes!"
Brushasaurus on Chat
Gladly supporting this BB !
Posted by Adrienne Pereira (Member # 1046) on :
Fresno Red's eh? I'll keep an eye out Stephan I've eaten a whole packet so far, starting on the other. Pretty good, 'sept it's a bit on the crunchy side. This being your first attempt, and me having never made it I don't know if you just over dried it a bit or what....but under drying would have been worse I suppose. Tasty tho!! Gonna make more? Yeah, and I live right next to an oil refinery and gas is almost 2 bucks a gallon here!! Go figure! A
------------------ Adrienne Morgan Splash Signs www.splashsigns.com "Rainkatt'on chat
I'm gonna have to have a Letterhead meet here some day so I can treat y'all to a real Pig Pick'n. Just split the hog and BBQ him. Then all ya gotta do is just reach in and scoop out of him what ya want.
Hey Glenn, We been stuffin our roaster pigs lately....ya make up a nice batch of your favorite stuffin...bread,butter,onions mushrooms,spices,water...make it fairly dry...stuff the cavity full..on a 100lb pig...it takes about 2-3 gallons of stuffing...then stitch him shut with copper wire...this will assure that the ribs are done at the same time as the hams....we use a fairly fast rotisserie..this keeps the juices on the skin...slow spin will let the grease drip....the stuffing soaks up a lot of grease out of the meat....it will be moist but not greasy....and anyone with a REAL desire to plug up their arteries can enjoy a big helpin a stuffin!..Now there's a grease fix for ya!~
Seasonal treats...wheres all the Italians?..Nobody mentioned burdock leaves....this is a delicacy to remember...
Nothin like fresh venison tenderloin in the fall (hunting season opens Nov. 1) .
------------------ Del "aka" badge trimline@canada.com Holden, Alberta
Posted by old paint (Member # 549) on :
cam.. iam with ya on the fiddleheads....food from the gods.....used ta pick em when i lived up in "the county", aroostook in maine. also the smelt used ta run in the spring and i fished and caught small brook trout....and all was good eatin. somethin about cold water seafood....it so much better than any warm water seafood. mr boone....iam from pa and me and my father used go pick "morel" mushrooms, the i-tal-yans call em "spangoli", and there really great in an omlet. down here in pcola....well...we got our garden in last weekend, 4 rows of corn, 2 yeller and 2 sugar and ice, potaotes, beans, cabbage, zukes, cukes, toamtoes and peppers. even got a small(6'x12') kitchen garden up agaist the house...so we can watch fer varmite that eat sprouts. in it we got romaine, bok choy, regular lettuce, onions and bunch of herbs....don iam with you buddy, we had avacado tree in sarasota...and navel oranges, lemon and limes, miss it iam gona plant me a couple here....
------------------ joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-944-5060 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND
Posted by Wayne Webb (Member # 1124) on :
Ever try any "Poke Salad" Mr. Boone? Folks down here take fresh pokeweeds and boil them several times to extract the poisonous alkaloids and then eat them like greens. Not me. Don't wanna eat no pyzins sep for a good drink of arsenic tea. You auta try some Joe. It'll whet yer whistle. HEHEHE
This time of year? From the water: Stumpnockers, shellcrackers, warmouth, bass, catfish and redhoss(redhorse)suckers. Redhorse suckers have a lot of roe and we eat that as well as the roe from the other fish.
From the woods: sassafras tea, blueberries, huckleberries, dewberries, (blackberries coming soon).
In the fall: pecans and fresh venison(didn't get one last year)
------------------ "The most beautiful thing we can experience is the mysterious. It is the source of all true art and all science. He to whom this emotion is a stranger, who can no longer pause to wonder and stand rapt in awe, is as good as dead: his eyes are closed." Albert Einstein
Failure to advertise is a lot like blinking in the dark. Nobody, but you, knows what you're doing.
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