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Don't Miss the VCS Annual Meeting!
Tuesday, June 28, 5:30 pm
at the Wakeman Conservation Center off of Lambert's Cove Road
At this year's meeting, Jeremy Houser will be giving a presentation on his research about the local effects of global climate change. Appetizers and wine will be served. All are welcome. FREE
Facts of the Week
The average American throws away seven pounds of trash a day (more than 75% of that is recyclable or compostable).
America’s waste industry successfully manages 243 million tons of household and other municipal solid waste annually. However, when construction and demolition waste and non-hazardous industrial waste is included, the industry manages nearly 545 million tons of solid waste each year.
The Martha's Vineyard Commission's
Development of Regional Impact
LUPC: DRI Checklist Review - Continued
June 6, 5:30 pm
Public Information Session
Thursday, June 9, 2011
5:00 to 7:00 PM
Katharine Cornell Theatre, 54 Spring Street, Vineyard Haven from
Officials of the Executive Office of Energy and Environmental Affairs (EEA) and U.S. Department of the Interior’s Bureau of Ocean Energy Management, Regulation, and Enforcement (BOEMRE) will host a public information session to provide information on the status and next steps for the BOEMRE leasing process of areas of federal waters south of Martha’s Vineyard for the development of offshore wind projects. Will include presentations from EEA and BOEMRE followed by a question and answer session with the audience.
The West Tisbury Farmer's Market is Back!
Wednesdays and Saturdays
Jun 11 - Oct 8, 9:00 to noon
at the Grange Hall
Fresh picked produce from local farms, flowers, delicious baked goods and prepared foods from Island kitchens and more.
for more information
Compost Tea Workshop
Poly Hill Areboretum, Saturday Jun 11, 9am-1pm
Gardeners all know the benefits of compost, but with the additional step of steeping our compost in water we can produce an even better home grown product. Join Christopher Roddick, head arborist at the Brooklyn Botanic Garden and certified Master Composter, to learn about compost tea. This workshop will introduce participants to the biology and soil foodweb methodology behind compost and brewing compost tea, how to make high-quality compost, and the logistics of producing and using compost tea. Roddick will also discuss the relationship between plants and soil to help improve plant and soil health. $45/$40 for PHA members. Includes mid-morning refreshments.
For More Information:
In Season Recipes
by DAVID NASH
saute 2 oz. Salt pork until crisp. Reserve cracklings and in the same pan, saute 2 medium chopped onions, 1 clove minced garlic, 2 stalks minced celery, salt and pepper. Saute until softened.
Add 4 cups water, 1 c. fish stock and 2 large potatoes cut into small chunks. Cutting potatoes with a pointed edge will help create a thickened broth.
When potatoes are nearly done add 2 ½ cups of fish cut into chunks. Any white fish with a flaky flesh will do; locally available include striped bass and cod. You can mix the dish up a bit by also adding cut up pieces of fresh day boat sea scallops or even local lobster if you feel like being extravagant.
Simmer for about 10 minutes. Turn off heat and let sit, covered, for about an hour.
While the chowder is resting, in a separate pot, warm 1 quart Mermaid Farm milk (if regular milk is used add ½ pint light cream) and 1/4 stick of butter. For an even thicker chowder. Make a roux of 1 part butter to two parts flour and add to the milk mixture.
Add the warmed milk to the chowder pot and season with parsley, thyme and a little tarragon.