Last year the Working Waterfront Festival in New Bedford used a theme of farmers and fishermen working hand in hand to bring local residents the best of nutrients from land and sea. These jobs depend heavily on good weather and strong bodies to bring us what ocean and land have to offer in the way of food.
We have been fortunate in the last few months to have received fresh fish from neighbors and friends. This, combined with our garden bounty, gave us ingredients for simple, delicious meals. The first gift was salmon that came from a neighbor who fishes each year in Alaska, taking his thirteen-year-old son on board "to learn the ropes." A younger son will join them when he’s a little older to complete the crew. When it comes to "what I did on summer vacation," the older son must be at the top of his class. The salmon, enough for two meals, was baked with a sprinkling of dill—my favorite.
A longtime friend got a batch of trout this spring and shared them with family members. Rainbow and brown trout were cooked in a cornmeal batter much like what we would do over an outdoor fire on summer vacation. What a treat it was.
This friend took his sons and daughters fishing while they were growing up. They went from early spring freshwater fishing in area ponds to salt water along the West Island causeway and Hacker Street on Sconticut Neck—still one of the best fishing spots around. The kids always went home wet and happy with their catch.
Another neighbor is a charter boat captain who often shares fish with his neighbors when there is a surplus. We were fortunate to receive a nice piece of freshly caught striped bass. I baked it with a light coating of olive oil and covered with fresh bread crumbs mixed with garden herbs, thyme, parsley, basil and chives. With garden sugar snap peas and locally picked strawberries it was a meal fit for royalty. This man’s youngest daughter, about eight years old, caught a huge striped bass on a fishing trip with her dad, something I’m sure they’ll remember always.
A man I used to work with was so excited when he got his shellfish license free because he was a senior citizen. There are so many ways to use clams and quahogs in recipes, from stuffies to chowder and clam boils. I’m sure he will have a good time using all he can scratch up.
A delicious yet fairly simple recipe for local shellfish and greens comes from The Bayside Restaurant in Westport. This local eatery was the first in Massachusetts to be accredited by the Green Restaurant Association for going green. The owner favors local products—even to soda and beer choices—as well as purchasing from local farms and fisheries.
Seared New Bedford Sea Scallops
over organic greens with native asparagus
Dressing:
1 clove garlic
1 tablespoon honey
1 teaspoon honey mustard
½ cup rice vinegar
½ to 1 cup orange juice
1 teaspoon sesame oil
1 teaspoon tamari sauce
1 cup canola oil
Salad:
Locally grown greens
4 to 6 asparagus per person
6 to 8 scallops per person
flour for dredging
In a food processor, combine all the dressing ingredients except oil. Pulse until blended, then add oil while blending. Arrange salad greens on each plate.
Simmer asparagus in salted water until desired tenderness, then plunge in ice bath. Lightly dust scallops with flour. Heat canola oil in medium pan over high heat. When oil is hot, add scallops, giving the pan a light shake to prevent sticking. When one side is golden, turn scallops and sear until golden brown.
Arrange over greens and asparagus.
This has become one of our favorite summer recipes and we make it when sea scallops are on sale. Unfortunately, we have no neighbor who is a scalloper.
