I can’t say I’ve ever see an island where so many people make or gather or process wonderful food. Between judging duties at the International Shellfish Festival I had the chance yesterday to drive around the island a bit, heading up to the north shore to see a mussel processing operation (more on that later on), pay a visit to a potato farm, catch a picnic in the fields, and visit Raspberry Point oysters. That’s Scott Linkletter at the top of this post, hauling a cage of oysters to show how they’re grown using an Australian system of posts driven into the soft bottom of shallow waters. The cages are suspended on lines that hang on the posts. Every few days he and his staff haul cages out so the sun can dry out any incipient seaweed or mussel growth that would impede the flow of water to the oysters. It’s an ingenious system.
I also got a chance to join a picnic being catered by the Pendergast brothers, chef David and baker Richard, at Mull Na Beinne Farm, where Vernon and Bertha Campbell have grown gorgeous PEI potatoes since 1980. Here are the Campbells in front of their giant potato harvester, which is manufacturer in Prince Edward Island. (Yes, there are a LOT of potatoes here.)
Richard and David put on a great spread that included mussel rolls (mussels and mayo on sourdough finger rolls), a fine chowder, and baked beans with oyster sauce. Then David picked up a guitar (Richard had a fiddle) and played some tunes. Check out this verse of his original, “Campbelltown.”