“Quinnipeague in August was a lush green place where inchworms dangled from trees whose leaves were so full that the eaten parts were barely missed. Mornings meant 'thick o' fog' that caught on rooftops and dripped, blurring weathered gray shingles while barely muting the deep pink of rosa rugosa or the hydrangea's blue. Wood smoke filled the air on rainy days, pine sap on sunny ones, and wafting through it all was the briny smell of the sea.” WeatherAugustColorsMaineScentsEarthyMorning LightQuinnipeague Book:Sweet Salt Air Source: Sweet Salt Air
“I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.” FoodiesNicole CarlysleCharlotte And NicoleFood BloggerQuinnipeagueField To TableIsland HerbsLocal Cooking Book:Sweet Salt Air Source: Sweet Salt Air