Dining Out

Pond grasses glow a soft umber. Roadside milkweed is fat with juice. Nomadic geese have set up camp in Ocean Park. And visitors bearing packages have come a-tapping at my door.

If you’re driving up-Island toward the Cliffs on State Road in Aquinnah, you may miss the Orange Peel Bakery sign on your left just before Lobsterville Road – unless it’s late afternoon on a Wednesday from May to October.

On the following pages, you’ll find details on a variety of foods and ingredients you can find in the springtime on the Island – in your backyard, in fields, in forests, and on beaches. Plus recipes for strawberry knotweed pie, watercress spring rolls, and candied violets.

For many of us, preparing a meal can be an inspired event. For professional artists, the cooking bar can be even higher – as a new Island cookbook explores.

This is the tale of a marriage, a home, and a berry patch.

Just because we’re on an Island where seafood is particularly tasty, doesn’t mean we don’t want to surprise our palates with some dishes that come from faraway lands.

Legend has it that in 1816 Henry Hall of Barnstable County cleared the brush from around some native cranberry plants, and as a result, sand from a nearby dune blew onto the plot.

Many of us can remember a time when indulging in a truly memorable meal was much like finding a piece of blue sea glass – it could happen, but it was a noteworthy event.

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Dining Out