Martha's Vineyard Tour

Martha's Vineyard is located 80 miles southeast of Boston, seven miles off the Massachusetts coast. Figure A Figure B Figure C Figure D Figure E Figure F Figure G  REAL VIDEO Familiarize yourself with the charms of Martha's Vineyard in this video.  REAL VIDEO For a fun stroll through one of Oak Bluff's favorite places to stay, watch our slide show of the Narragansett House. Just click on this image.  REAL VIDEO For a taste of old New England living, click on the image to watch this slide show of the Charlotte Inn.

Historic. Breathtaking. Fun.

Mere miles off the Massachusetts coast lies a 100-square-mile region known for its illustrious past, eye-catching beauty and countless amusements--Martha's Vineyard.

Sit back and enjoy Vacation Living's visit to one of the most popular and beautiful East Coast islands. Here, the Gay Head Light, which was erected in 1799, is seen sitting atop the clay cliffs (figure A).

The Vineyard consists of the following towns or villages:

Edgartown
Oak Bluffs
Tisbury and West Tisbury
Chilmark and Aquinnah (also known as Gay Head)
Vineyard Haven
Menemsha

Figure B--This Federal-style home is located in Edgartown, the Vineyard's first colonial settlement. This township is on the east end of the island, which is the most populated. Edgartown had 19 registered whaling ships and was one of the wealthiest communities per capita in the country by 1846. In fact, Herman Melville wrote parts of Moby Dick while staying downtown at the Colonial Inn. To this day, spectacular whaling mansions still line the narrow streets of this step-back-in-time town.

Figure C--Natural scenery is one of the main reasons for the appeal of Martha's Vineyard. The diverse landscape includes not only the rolling hills seen here, but jagged cliffs at the water's edge, miles of shoreline, tree-filled parks, farmland, fishing ports and countless other eye-pleasing locales. Farming was the Vineyard's first means of subsistence.

Figure D--The island was named after the daughter of the first white man to step on its shores, British explorer Bartholomew Gosnold, in 1602. Legend has it that he named the island after his daughter, Martha, and the Vineyard part comes from the wild grapes that grow abundantly--to this day--in the damp regions of the countryside. Early European settlers lived in homes such as the one-story Cape Cod that is seen here.

Figure E--This impressive whaling mansion is reminiscent of the 1800s, when Vineyard Haven was one of the busiest shipping ports on the New England coast. In 1845 alone, more than 13,000 ships visited the bustling harbor. Sea captains built opulent homes in the Federal style to show off their wealth.

Martha's Vineyard Tidbits and Trivia

• The Vineyard's first inhabitants were Native Americans, who survived with their agricultural and fishing skills. Archaeological studies indicate their presence here as far back as 5,000 years ago. Today the ancestors call themselves the Wampanoag Tribe, and the majority of its members still live on the island in Aquinnah.

• According to lighthouse buffs, the five watchtowers of the Vineyard represent the most diverse group in a small, contained area in the country. All the lighthouses are on the north shore, along Vineyard Sound from Gay Head to West Chop, Vineyard Haven and along Nantucket Sound from East Chop, Oak Bluffs to Cape Pogue, Edgartown.

• More than 2 million visitors go to Martha's Vineyard each year.

• Martha's Vineyard boasts the oldest (1876) working carousel, called Flying Horses Carousel, located in Oak Bluffs. For more information, see Resources, below.

• Menemsha is still a busy fishing port, and many farms line the roads and countryside of the upland areas.

See the resources section below for a great map of Martha's Vineyard.

Figure F--Exotic architecture is a stronghold of the island, especially in Oak Bluffs, which was part of Edgartown until the mid-1800s, when it became known as Cottage City. Originally this area was a revival camp for Methodists. The early meetings began in the grove of oak trees, and as the gatherings grew in popularity, congregations would pitch tents in the oak grove. By 1866, more than 16,000 worshipers were present, and the tents started to give way to the brightly colored Victorian "gingerbread houses," (a pink one seen here), leading to the "Cottage City" moniker. Oak Bluffs has always been known as the fun place to be on Martha's Vineyard.

Figure G--For the perfect New England experience, don't leave the island without a clambake. Sun, sea and great food--what could be more Martha's Vineyard? If a clambake isn't your style, try sailing, fishing, hiking, bike riding or one of countless activities available on the Vineyard.

* Tip: A great way to see the island is to rent a bicycle.

As a summer resort, the popularity of Martha's Vineyard has never been higher. The island is one of uncommon beauty, yet this magical place is more than a natural feast for the eyes; it encapsulates our country's history; it showcases more shops, restaurants and activities than most resorts; and it takes us back to a time when simple pleasures--such as clambakes--were not only enjoyed but cherished.

For some clambake recipes, try the following:

Ginger Clams and Shrimp with Basil
Clambake in a Pot
Grilled Corn on the Cob
Lobster Bisque
New England One-Pot Dinner

Ginger Clams and Shrimp with Basil

Ingredients:

3 Tbs. vegetable oil
2 Tbs. minced fresh ginger
1/2 Tbs. minced garlic
1 tsp. ground chili paste
2 lbs. unshelled clams, scrubbed clean
2 Tbs. oyster sauce
2 Tbs. homemade, unsalted chicken stock or water
1/2 lb. medium raw shrimp, peeled and deveined
3 cups broccoli, blanched and shocked in ice water
1/2 cup thinly sliced red bell pepper
1/4 cup fresh Thai basil leaves

Preparation:

Heat oil in a large frying pan or wok over high heat. When pan is very hot, add ginger, garlic and chili paste. Using a wooden spoon, stir until fragrant, about 30 seconds. Add the clams and oyster sauce and stir continuously for one to two minutes. Add the chicken stock.

When the liquid comes to a boil and the clams have just opened, add the shrimp and broccoli. Gently toss the ingredients, turning the shrimp and broccoli to make sure they cook fast and evenly, about two minutes. Add the red bell pepper and basil and cook for another minute. Remove from heat and serve immediately.

Yield: 4 servings

Clambake in a Pot

Ingredients:

1-1/2 lbs. kielbasa
1/4 cup olive oil
2 large, chopped yellow onions
4 cloves chopped garlic
1-1/2 lbs. small potatoes (red or white), cut in half
1 -1/2 Tbs. kosher salt
1/2 Tbs. ground black pepper, or to taste
3 lbs. scrubbed steamer clams
1-1/2 lbs. cleaned and de-bearded mussels
1-1/2 lbs. large shrimp, in the shell
1-1/2 lbs. king crab legs
2 lobsters, 1-1/2 lbs. each
2 cups dry white wine

Preparation:

Slice kielbasa diagonally into one-inch-thick slices, and set aside. In a heavy-bottomed 16- to 20-quart stockpot, heat olive oil over medium heat, and saute the onions and garlic for approximately 15 minutes. The onions should start to turn brown.

Layer the ingredients on top of the onions and garlic in the stockpot in the following order: potatoes, kosher salt and pepper, kielbasa, clams, mussels, shrimp, crab legs and lobster. Pour in the white wine. Cover and cook over medium heat for approximately 15 minutes or until the steam starts to escape from the lid. Lower heat, and cook for another 15 minutes. The clambake is done when the potatoes are tender, the lobsters and crab legs are cooked, and the clams and mussels are open.

Remove the lobsters and crab legs, and cut them into large chunks. With a slotted spoon, remove the clams, mussels, shrimp, kielbasa and potatoes, and place them in a large bowl for serving. Top with lobsters and crab legs.

Season the broth in the pot with additional salt and pepper, and serve immediately in mugs or bowls with the clambake. Dip bread in broth, or drink the broth by itself.

Serving idea: Serve clambake with corn on the cob and French bread. You may also want to melt some butter in a bowl for a dip.

* Chef's note: If you purchase precooked crab and lobster, make sure both are heated through before serving.

Yield: 6 servings

Grilled Corn on the Cob

Ingredients:

6 ears of corn in the husks
water
1 Tbs. kosher salt
string to tie husks
water bottle for spritzing

Preparation:

Carefully peel back the cornhusks, without breaking them off, then discard the silks. Fold the husks back into place, and tie ends together with kitchen string if you like.

In a large bowl, soak the corn in water and kosher salt for approximately 10 minutes. Drain corn, and grill on a rack set five to six inches over glowing coals, turning occasionally for 15 minutes. Lightly spritz corn with water to help corn steam. The corn is done when the kernels are tender.

* Note: For something different, try brushing corn with butter or other seasonings before folding husks back in to place before grilling.

Yield: 6 servings

Lobster Bisque

Ingredients:

1 medium shallot, chopped
1/3 stick butter
pepper to taste
1 lobster (3/4 to 1 lb. size)
1 can tomato soup
2 pints heavy cream
sherry to taste (1 to 2 Tbs.)
garnish with chives or parsley

Preparation:

Steam live lobster with three cups of water, approximately eight minutes. Break lobster apart over pot and let all drippings drain into the water. Remove lobster meat over the pot and set the meat aside. Stir and reduce the lobster broth.

In a separate pan, saute shallot in butter, add pepper then pour into broth. Next, add tomato soup and cream, then reduce. Chop lobster meat and add the chopped meat and sherry just prior to serving.

Yield: 4 to 6 servings

New England One-Pot Dinner

Ingredients:

1 cabbage head
2 lbs. new potatoes
1 lb. carrots
2 medium onions
1-1 /2 to 2 lbs. kielbasa (Polish) sausage
1-1/2 cup water
salt and pepper to taste

Preparation:

Quarter the cabbage head and spread it out on the bottom of a large pot. Add the potatoes to the pot, cutting them in half if they are too big. Cut carrots into one-inch pieces and spread them on top of the cabbage and potatoes. Place whole onions into the pot.

Fill the rest of the pot with bite-size pieces of sausage. Add water and cook for 20 to 30 minutes. Check doneness of carrots and potatoes with fork. If they are soft but firm on the outside, remove from heat and serve.

Resources
Lobster Tales Catering & Clambakes
Lobster Tales Catering & Clambakes
PO Box 2675
Edgartown, MA 02539
USA
Phone: 508-627-5933
Fax: 508-627-5097
Email: sales@lobstertales.com
URL: www.lobstertales.com

Martha's Vineyard Chamber of Commerce
Martha's Vineyard Chamber of Commerce
PO Box 1698
Vineyard Haven, MA 02568
USA
Phone: 508-593-0085
Fax: 508-693-7589
Email: mvcc@mvy.com
URL: www.mvy.com

Martha's Vineyard Online
www.mvol.com
This site offers general information on Martha's Vineyard.


Flying Horses Carousel
It's the oldest (1876) working carousel.
Flying Horses Carousel
Oak Bluffs
Phone: 508-693-9481
Email: mvpt@vineyard.net

Charlotte Inn
Charlotte Inn
27 S. Summer St.
Edgartown, MA 02539
USA
Phone: 508-627-4751
Email: charlotte@relaischateaux.com

map of Martha's Vineyard
www.mvy.com


Martha's Vineyard Times

It's a weekly publication about Martha's Vineyard.
Martha's Vineyard Times
PO Box 518
Vineyard Haven, MA 02568-0518
USA
Phone: 508-693-6100
Fax: 508-693-6000
Email: mvtimes@mvtimes.com
URL: www.mvtimes.com/

Marthas-Vineyard.com
www.marthas-vineyard.com
This site offers general information on Martha's Vineyard.


Narragansett House
Narragansett House
PO Box 2478
Oak Bluffs, MA 02557
USA
Phone: 508-693-3627
Toll Free Phone: 888-693-3627
Email: narragansetthous@aol.com
Guests
Jackie Korell
Owner, Lobster Tales Catering & Clambakes
PO Box 2675
Edgartown, MA 02539
Phone: 508-627-5933
Fax: 508-627-5097
Email: sales@lobstertales.com
URL: www.lobstertales.com

Jane Lofgren
Co-owner, Narragansett House
PO Box 2478
Oak Bluffs, Ma 02557
Phone: 508-693-3627
Toll Free Phone: 888-693-3627
Email: narragansetthous@aol.com
URL: www.narragansetthouse.com

Martha Walsh
Executive Director, Martha's Vineyard Chamber of Commerce
PO Box 1698
Vineyard Haven, MA 02568
Phone: 508-593-0085
Fax: 508-693-7589
Email: mvcc@mvy.com
URL: www.mvy.com

Gary Conover
Owner, Charlotte Inn
27 S. Summer St.
Edgartown, MA 02539
Phone: 508-627-4751
Email: charlotte@relaischateaux.com
Also in this Episode

Vacation Living : Episode VAC-202
•	Martha's Vineyard Tour