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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
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
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
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.