Elwyn's Wharf

The Salt Pond Rd. crosses the Meduncook River from Friendship to Cushing, Maine.  Off-season Mr. Huper stores his traps on the salt pond side of the stone causeway bridge.  His wharf, and old landing, are across the road on the Friendship side of the river.  It is the last navigable point on the Meduncook - and only at mid to high tide.  Today we are two days after the full moon. (94% of full - waning gibbous)
All but the last shot is taken at lower  high water, predicted to be 10.2 feet.  Last night the predicted high was 11.68 feet just before midnight.  The wharf has been swamped, carrying away decking, and one of the stringers.  
The old rail-way, cradle, anchor, and winch house are a bit of industrial archeology.  Part of the cradle is the now crumbling gate.
But don't be misled.  This is not a defunct operation.  Modern cranes and trucks have made the old winch and drydock cradle inefficient.  Hundreds of yellow wire lobster traps are stacked across the road waiting for Perseverance, to be loaded on deck, baited and returned to the Muscongus Bay, Gulf of Maine.  - GWC

click on pix to enlarge and for slideshow

railway

The Salt Pond Rd. bridge

The Salt Pond drains into the Meduncook River

J.P.'s Shellfish Flying Point Oysters _ Maine

We had a half dozen Flying Points this evening.  Just as described below.  For more oyster culture, check out J.P.'s Oyster Gallery 
J.P.'s Shellfish Flying Point Oysters:

Flying Point oysters,  Maquoit Bay, Freeport, Maine
 (N 43’84”/W 70’02”)

If you have your heart set on a true large choice oyster…I have two words for you. Flying Point. The spat which will become Flying Point oysters (Crassostrea virginica) are started in a series of upwellers located off of Freeport, Maine’s where the Royal River empties into Maquoit Bay (N 43’84”/W 70’02”), and a ceaseless flow of cold, briny, seawater is delivered to the pristine estuary via the Gulf of Maine. These upwellers contain pumps which draw nutrient rich waters up from the depths to feed the hungry little oysters. Not only do the upwellers provide the oysters with nourishment, they also take the oysters out of harms way, as well as keeping them corralled. Once the Flying Points reach an inch and a half or so in length, they are removed from the protective confines of the upwellers, and are then planted on the hard-packed floor of the bay. This bottom culture facilitates thickening of the valves (shells), which pays off dividends when it comes time for shucking. Shells of the Flying Points are robust and chip/splinter resistant, and should go a long ways in helping even the greenest raw bar staff put together an aesthetically pleasing presentation. 
Shells of the Flying Points are bright, clean, and are virtually devoid of any bio-fouling. A quick rinse and or a gentle scrub might be in order prior to serving, but that should be the extent of it…But that should be more or less to be expected of any oyster which spends an appreciable time in a bottom culture. So back to where we began…The Flying Points are large-ish…I’m talking three and a half or so inches in length. It bears mention that there is a finite number of these available on a weekly basis, and as such, pre-orders are greatly encouraged. The Flying Points meats are as impressive as their shells. Full bodied and plump, they will work equally as well the half shell or in any hot application. Flavor wise…This time of year the Flying Points have a mild salinity and a clean fading finish. As the weeks go on, expect more brine up front and a simple sugar finish (as the oysters rebuild their glucose reserves).


Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or servic
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