This is the sixth post in a series about the Get Close to Your Food Chef's Tour. See photos from Day One, and posts on Oulton's Farms - Terra Beata Cranberry Farm - and The Salt Shaker Deli.
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Chef's Tour Day 2: Indian Point Marine Farms
When we arrived at Indian Point Marine Farms, it was early in the afternoon on a beautiful fall day. The wind was blowing a little too hard for us to head out on scheduled boat tour in the bay to the hundreds of cords of mussels. Peter Darnell, owner of IPMF, explained how mussels grow on these lines from what’s called mussel seed in to the mussels we eat. I have always hated having to clean them at work; it’s very tedious picking off their “beards”.
The beards are little stringy fibers that the flesh of the mussel grows to keep attached to the line so they don’t float away. Growing and cultivating mussels is a very strategic business because there are so many variables that are needed to be considered, such as water temps, weather disturbances, constantly changing aquatic ecosystems, and predators looking for a snack before Peter can take them to the market or one of your favorite eateries in the city.
They also do some great scallops at IPMF. Digby better watch out, Indian Point is really making a name for them self and the scallops they produce. The smaller ones are very delicate in flavor, but the roe and frill add a really meaty taste. They are great to serve on the half-shell for maximum eye appeal.
Check out the Video to see Peter Crack into one of them!
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