Traveling off season can offer wonderful opportunities to explore. It sometimes seems that life is in such fast motion that it’s hard to recognize the special moments until they’ve come and gone. And it seems, they come and go far too quickly. The speed that we all move at these days, creates a blur. It’s difficult, if not impossible to focus. There’s always one more thing to rush on to. One more issue to address. Not enough time in a day. Off season can be slow and savoring.
“Life is not a problem to be solved, but a reality to be experienced.” Soren Kierkegaard
The fact is, that most of the things we’re in a hurry about won’t really matter in the long run. It’s so important to understand this and to do all you can to really “experience” your life. Planning with purpose is an important aspect to exploring things on your own. Here’s a great example: having come and gone from Nantucket to New York so frequently and seemingly always in a rush, there are some things I just haven’t had a chance to do. Especially in the off season.
So this year, I decided to slow down the manic travel plans in November and take time out to enjoy a uniquely Nantucket Island experience. The anticipation of getting one of the first batches of succulent Nantucket Bay Scallops fresh from the sea can’t be overrated. This happens in the “off season”, specifically in November for the commercial fishermen. The bounty is fragile and every year, lately it seems somewhat diminished due to environmental changes.
But it’s not just the future peril of this delicacy that draws special attention. It’s the fact that you can literally shop for them on the same day they’ve been harvested from the sea by the scallopers. We all love the “Farm to Table” movement. There’s something equally amazing about the “Sea to Table” phenomenon.
Glidden’s, one of my favorite fish shops sells daily catch, huge lobsters and the first scallops of the season. I decided to buy 2 pounds and freeze some of them for winter trips to the island. When the scallops are first in, most of the restaurants that remain open, make their own special recipes. As for me, I love to prepare them in EVOO with a bit of garlic and butter to finish. Salt and pepper to season, with fresh lemon, parsley and red pepper flakes. Keeping it simple allows the sweetness of the bay scallops to shine through. Nothing could be better. Visit the island, shop the fish and cook a delightful meal. “A Table For One.” Let the off season begin!
Copyright 2015 Marion M. O’Grady