August…it’s what we wait for all year. Warm days. Warmer waters. Sundresses, shorts, & the freshest provisions for al fresco dining.
DAILY REFRESHMENT: THE AUGUST CHALLENGE
Isak Dinesen said that “the cure for anything is salt water – sweat, tears or the sea.”
This summer, my friend, Julie Biondi, of The Lovely, has challenged me to a daily salve: Jump into the ocean everyday of August. Whether it’s a sunset swim in Madaket or a refreshing plunge during lunch, any dunk or dip will do (even skinny ones!) Who’s with me? Even if you are just here for the weekend, jump in each day and reset your spirit. I promise you won’t regret it.
All over Nantucket, berries grow in the wild and it was only because of my dog, Ivy, that I discovered them. One day, while walking through the moors, I noticed her feasting on a bush, and to my surprise she was eating blueberries. That savvy pup just wanted her daily dose of antioxidants. Now we both pay close attention as we meander through the moors and stomp through the swamps. Early August is primetime for berry picking, so your starting point should be the Nantucket Conservation Foundation’s Sanford Farm walking trail. About halfway to the beach, head past the barn, down the hill, and look for blackberries on the right hand side of the trail.
THE FRESHEST FISH
On the way to Cisco Beach, 167 Seafood is my go-to spot for seafood. Locals refer to it as “Sandole’s” (pronounced san-doe-lee). Owner Bill Sandole, who happens to be the friendliest guy around, is the reason everyone loves this place so much. As a fellow shop owner, I especially appreciate the careful curating of his market. Just don’t ask him if the fish is fresh or you’ll be sent to the end of the line. Insider tip: Bring home the guacamole — it’s delicious.
A MID SUMMER EVE DINNER MENU:
. Halibut with lime butter & basil
. Bartlett Farm corn on the cob with feta & mint
. Arugula salad with tomatoes, cucumbers & radishes tossed with a lemon vinaigrette
. Wild Nantucket blueberry & blackberry crostata:
Preheat the oven to 450°F. Roll your favorite pie dough into a 10-inch round on a parchment lined baking sheet. In a bowl, mix together 1 cup of blueberries, 1 cup of blackberries, the juice and zest of 1 lemon, and 3 tbsps. of raw brown sugar. Spoon the berry mixture onto the center of the dough and fold over the edges to create a crust. Dot the berries with 1 tbsp. of butter and brush the crust with an egg white wash. Then, sprinkle the berries & crust with a little raw brown sugar. Bake for 20–25 minutes until the crust is golden. Serve with vanilla ice cream and enjoy!