As we prepare for our first annual Martha's Vineyard Oyster Fest, we were asked by @marnely_murray for the @mvychamber where our love for oysters all started.  It was cool to think back to our first time. We would love to bliss out on Oysters with you on May 8th+9th! Check out the line up here: mvoysterfest.com.
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• What is it about oysters and the shellfish industry that excites you the most? 

Oysters/Shellfish have superpowers! And, a trifecta of positive impact. They are a delicious, healthy, versatile protein source, they work to mitigate the effects of humans and climate change on our local waters and have played a positive role in improving the local economy of the Island via the boom of oyster farming. Amazing! 

It's an oyster and wine festival - so tell us, what would be your ideal wine for an island oyster? 
My obvious go-to is Veuve Clicquot (anytime really :)). I also love Naissance Sauvignon Blanc from Jackson Family Wines or any Rose. According to my co-producer John Clift, sommelier, and owner of MV Vintage Wines - Muscadet makes for a 'heavenly pairing' that makes oysters 'dance.' For fried or cooked oysters, my goto is Brewer Clifton Chardonnay. Come taste for yourself at the 2020 MV Oyster Festival! 

Did you grow up eating oysters? Can you recount an early oyster experience you had?
No! But my son has downed raw oysters and clams like a champ since he was two years old. My first experience with oysters was when I lived in London. On one fateful day, under a little friendly prodding from friends, I tried raw oysters, escargot, steamers, and sushi - and I never looked back.

Follow our story @mvoysterfest

IT'S A DELICIOUS BUSINESS 
 
From food trucks to restaurant kitchens, bakeries to homemade bread, Island women are behind many of the exciting culinary offerings we've seen fly in 2019. 
 
IN THE KITCHEN
 
Behind the scenes (and often at the front of the house, too), we are lucky to have fierce, focused females topping the food chain.
 
Since the year 2000, Gina Stanley has been the engine behind both the successful Art Cliff diner and its partner food truck, making welcome appearances at Island events and keeping summer drive-through customers coming back for more. (Crowd favorites are falafel and fries with basil aioli!). You can also find her treats at the new Martha's Vineyard Museum cafe. Treat yourself to a lunch with a delicious view!
 
And the Island take-out scene is hard to beat thanks to Danielle Dominick and the Scottish Bakehouse, serving up locally-sourced classics for breakfast, lunch, and dinner. The restaurant uses many natural and local ingredients from the farm behind the bakery farmed by the talented Zephir Plume. In Vineyard Haven, you'll find her joint-venture (with Island farmer Jefferson Munroe) The Larder, selling to-go soups, local meat, and specialty pantry items. 
 
Cardboard Box's Erica DeForest (aka @tiny_baker) is not only in charge of scrumptious (and mind-blowingly original) desserts, but also manages the restaurant's social media and busy calendar of events. 

She's “wwoofed” (Worldwide Organic Farming) and didn't have much farm experience - but Mallory Watts had a hankering for growing speciality vegetables (have you tried her baby eggplants?) and has made Milkweed Farm 'fly'.

At Slough Farm, farm manager Julie Scott is in charge of everything from veggies to livestock and often collaborates with the farm's nonprofit to bring culinary workshops and family-friendly events to the community at large. 
 
Just a short (on-time) ferry ride away, Lily Walter and her team have been busily growing at Chappaquiddick's Slipaway Farm and sharing the fruit (and veggies) of her labor with Chappy and "big Island" neighbors alike. For notes on Island farming, check out her Farm and Field column at the Vineyard Gazette. 
 
No tablescape is complete without flowers, and Krishana Collins of Tea Lane Farm works hard through the seasons to bring us locally grown and lovingly curated arrangements. She is also working with Beetlebung Farm - where new owners are bringing the much loved farm back to its glorious roots.

From mother to daughter, North Tabor Farms' Rebecca Miller shares her hands-in-dirt profession with her daughter Ruby  - keeping the greens flowing and the flower blooming.

No visit would be complete without a visit to Rose Willett's North Tisbury Farm. This quaint little farm and market offer local produce, fruits, flowers, artisanal cheese, local meat, fresh baked goods and bread, Chilmark coffee, and more. We hear she might take on another farm (most produce on the stand is from her farm behind the store). Stay tuned for news.
 
SAVE ROOM FOR DESSERT 
 
Sweet tooth? These women-owned Island bakeries and businesses have you covered:
 
Juli Vanderhoop has been baking bread, pastries, pizza, and other sundries (a great Vineyard night out!) out of an outdoor stone oven since 2007. Her baked goods are available at the bakery and down-Island at Cronig's market. 
 
For hand-crafted, artisanal pies look no further than Pie Chicks, owned and operated by Chrissy Kinsman out of a commercial kitchen in Vineyard Haven. With homemade pies, cookies, and granola available at Ghost Island Farm, Alley's General Store, Cronig's Market, and the West Tisbury Farmer's Market, Pie Chicks desserts are a welcome end to any Island meal.

Roasted Habanero Carrot Salsa
This recipe by Vanilla and Bean strikes the most perfect combo of sweet and spicy (real spicy!) and is not for the faint of heart. Bottle it, share it - dip it , sip it - this concoction is for us - elixir from the hot food gods.  Vegan + Gluten Free. 

 Total Time 30 minutes
 Servings 1 Cup (335g)
 Author Traci York | Vanilla And BeanIngredients

• 3 Garlic Cloves, deskinned
• 2 Tbs + 2 tsp Olive Oil, extra virgin, divided
• 1 (9oz or 250g) Large Carrot, quartered lengthwise
• 1/2 White Onion, quartered
• 2 Habanero Peppers
• 1 Lime
• 1 tsp Sea Salt
• 2 tsp White Vinegar
• 1/2 C + 2 Tbs (255g) Water, this varies, but is the max amount I used
• 1/4 tsp Evaporated Cane Sugar, optional depending on the sweetness of the carrots

Instructions

1. Set oven rack to 1/3 top of oven and preheat oven to 425F (218C). Line a sheet pan with parchment paper. 
2. Place the garlic cloves in a small piece of foil and add 2 tsp of olive oil. Wrap loosely and place on the sheet pan. Toss the carrot, and onion with two tsp of olive oil and arrange the veggies and peppers so that there is space between the veggies, as to not crowd them. Roast in the oven for 25 minutes turning the habaneros a few times so that all sides blister. 
3. Decide if you want to keep the seeds and ribs of the habanero. If retaining the seeds and ribs, gently slice off the stem and add the peppers to the high speed blender (I use Vitamix) along with the remaining olive oil, garlic, carrot, onion, lime, salt, and vinegar. Add half the water and increase as needed as you begin to blend. If removing the ribs and seeds, after roasting and the peppers are cool enough to handle, use gloved hands to slice open the pepper and remove the seeds and ribs. Holding the peppers under running water makes this easier. Add the sugar now or test after salsa is purred to see if it's desired. Puree the mixture using the tamper to push the mixture into the blades. Stop and scrape down the container several times. Puree until a smooth texture is achieved. For a thinner puree, add more water, a few tablespoons at a time and blend until the desired consistency is reached. 
4. Serve with corn chips and cooling veggies like celery, green bell pepper, jicama and cucumber. 
5. Store in a lidded container, in the refrigerator for up to two weeks. * (see note)

Recipe NotesThe salsa tends to thicken in the refrigerator. Prior to serving, blend it again until a desired consistency is reached. 

Other notes:

• Use gloved hands when handling the habaneros, then discard the gloves. Spreading the oils can be painful, especially if you have an eye itch.
• For full-on flavor, there’s no need to remove the seeds of the habanero post-roasting. Simply remove the stem and toss the peppers into the Vitamix. For a milder flavor (but still HOT!), remove the seeds and white ribs after roasting. This can be done under running water.
• A little salsa goes a long way!
• I use two habaneros in this recipe. Start with one for a milder (but still HOT!) salsa. Take it over the top, with three (at your own risk!).
• For a more diluted salsa to douse eggs or sprinkle on tacos, add more water until the desired consistency is reached.

Recipe reprinted from Vanilla and Bean, with recipe development by Rick Bayless.