A “surprise proposal” seems a bit redundant, after all most people don’t expect to be proposed to when it happens, and that’s the idea after all. But the kind of surprise proposals I get most excited about are the ones that take it a step further, and hire me as a photographer to stake out the proposal location and secretly capture the big ask.
There’s something covert about the whole operation, it requires some stealth action on my part, and reminds me of my early days as a photojournalist for Greenpeace, working behind the scenes to snap quickly and efficiently without being seen. Life as a proposal photographer on Martha’s Vineyard is a bit more casual of course, and I often find myself crouched down in a patch of beach plums or quietly lying on my stomach in the sand (sometimes with my arch enemy, poison ivy lurking nearby) waiting for the perfect shot.
Recently, I’ve been contacted by more and more couples to photograph secret proposals and I think it’s a brilliant idea. The raw and honest emotion and excitement that follows the big question make for some of the most endearing moments I capture all year!
For the couples we work with it’s a time they’ll never forget, and a story that will be told again and again. Having stunning proposal photos is the perfect way to relive the special occasion, plus they provide a meaningful memento to mark the very beginning of the couple’s next chapter together.
Earlier this month I had the pleasure of assisting a client with a surprise proposal to his girlfriend on the beach. It was followed by a thoughtfully executed visit by two alpacas–which he had also secretly organized, given her affection for the friendly farm animals. Not only was I able to capture the initial shock and joy of the proposal, but the second surprise made for even more emotional photos–it’s not everyday you see an alpaca on the beach.
I’ve photographed secret proposals at some of my favorite portrait locations, including South Beach in Edgartown and further up-Island at a private beach in Chilmark, and each one has been a truly touching affair. Many have been followed by a second reveal, like an unexpected after party of friends and family to join in the celebration, making it that much more meaningful.
If you’re planning a secret wedding proposal ask yourself what types of environments and landscapes are important to your partner? Is there a place on Martha’s Vineyard that holds a significant meaning? Or maybe there’s a personal spot that’s totally out of the ordinary–we’ve even seen couples get engaged at the famous Jaws bridge! Wherever and however you’re thinking about proposing I can help you pull off a surprise proposal that you and your partner will be talking about for years.
Need some more inspiration? Check out some of the featured proposal stories onhowheasked.comby The Knot.
Life on Martha’s Vineyard revolves around our relationship with the sea. We worry about making time to get to the beach, making boat reservations to get off-Island, and most importantly, making the most of the resources the ocean provides for us. This month we’re helping Island Grown Schools (IGS) highlight seafood as their Harvest of the Month–a sustainable and viable part of our Island economy and history, and a delicious and nutritious addition to our plates.
Hundreds of Island fishermen work through every season, in often dangerous conditions, to guarantee stocked local fish markets and restaurants. These men and women work to assure the livelihood of commercial fishing, and the future of Island fishing families and the trade.
If you don’t personally fish on Martha’s Vineyard you likely know someone that does. Drive by the Menemsha jetty most days and you’ll find fishing enthusiasts of all ages, ‘dropping lines’ into the water, maybe catching mackerel or fluke that they’ll use for lobster bait or that they’ll bake or bread for an easy fish fry. Drive by Edgartown harbor after sundown and you’ll see another contingent of locals jigging for squid. They’ll take it home, clean it, cut it, sauté it and have it for dinner, or even serve to their guests.
Scup is another commonly found fish, but it hasn’t historically been a popular fish to eat here. I was happy to see it recently featured on the menu at Port Hunter in Edgartown–an indication of the restaurant’s creativity and commitment to offering a local catch. Conch has the same stigma, but Chef Deon Thomas is working to change that with the launch of his new cookbook, Chef Deon’s Island Conch Cookery, which will explore the range of possibilities of cooking the affordable, sustainable mollusk.
As a food activist I was especially happy to provide my photography services for the book, part of my ongoing commitment to promoting sustainable food practices on Martha’sVineyard.
You can do your part to support the Island seafood economy by asking for the local catch at Island fish markets and restaurants. Quahogs, oysters, scallops, and mussels are especially important aquaculture and make for a delicious and nutritious dinner. IGS’ featured farm, the Martha’s Vineyard Shellfish Group, works to preserve and expand the Island’s traditional shellfisheries by farming shellfish from from seed, and we thank them for it. Not only do we benefit from the food and economic boost, but these useful bivalves help provide us with cleaner seas–they serve as a sort of water filtration system, unintentionally ridding water of any pollutants present like herbicides or harmful bacteria.
Recently the group also began experimenting with sugar kelp, or seaweed, in hopes of bringing about a new enterprise on the Vineyard, it’s available in limited quantities on-Island so if you see it available you’re in luck!
Stay tuned for my new cookbook Chef Deon’s Island Conch Cookery by Chef Deon Thomas for more inspiration on enjoying local seafood.
Enjoy this Simple Fish Ceviche recipe from IGS
3 haddock, sea bass or any white flakey fish filets
½ cup sweet onion, finely chopped
¼ cup fresh ripe mango, chopped
¼ cup fresh chopped cilantro
¼ cup lime juice
¼ cup lemon juice
½ tsp sea salt
Freshly ground black pepper
If using raw fish: Soak the fish in the lemon juice, lime juice, salt and pepper for 30 minutes – 1 hour. Then cut the fish into small ½ inch bites.
If using cooked fish: Preheat oven to 400 degrees F and place fish filets in a lightly oiled baking dish. Sprinkle with some salt and pepper and bake for 12-15 minutes until fish is flaky and moist. When fish is done let it cool completely and cut into small ½ inch bites.
Place remaining ingredients in a medium bowl and toss together with the fish until well combined. Place in refrigerator to marinate until ready to eat. Serve with tortilla chips and sliced avocado and enjoy!
As a resident of Martha’s Vineyard for over twenty years, I have had the pleasure of exploring this beautiful, diverse island, and I love sharing this place with my clients. I’ve discovered so many picturesque locations for family portraits and am constantly amazed with the variety of unique settings our Island home offers.
When a family portrait client first reaches out about their session, I do my best to get to know them in order to determine the most appropriate place to capture their family. Depending on the time of year, the age of their family members, and thetype of background that appeals to them, I can help a family determine the ideal location that best fits their needs.
Martha’s Vineyard is only twenty two by nine miles wide, not to mention it’s surrounded by water on all sides, meaning you don’t have to go very far to find the picture-perfect spot. “Down-Island” is what the locals refer to as the towns of Edgartown, Oak Bluffs and Vineyard Haven, and these are generally the most accessible family portrait locations, depending on where the family is staying.
“Up-Island” or the west side of the Island, is usually a longer drive, but is home to some of the most scenic locations on-Island. Sometimes no traveling is required and a family determines that their home away from home is the ideal setting for their Martha’s Vineyard family portraits, offering an even more personal and nostalgic setting.
For those looking to get out of the house take a trip to the south-east tip of the island, In Edgartown’s Katama area, to South Beach, a three mile stretch of pristine beach, and one of my favorite family portrait locations. Separated from the parallel road by a vast swath of dunes, this location is convenient, requires minimal walking, and showcases the natural, raw beauty of Martha’s Vineyard–with expansive views of the Atlantic Ocean and Nantucket Sound. I recommend this location for its sunsets and secluded, yet accessible location.
Nearby in historic downtown Edgartown is Lighthouse Beach, an iconic Island location with boats, beaches, docks, dunes and pathways, making it one of my favorite locations for its diversity of portrait backdrops–not to mention its stunning views of the Edgartown lighthouse, Vineyard Sound and Chappaquiddick Island. For those that don’t know, Chappaquiddick Island or “Chappy” as it’s called locally, is a small peninsula and occasional island (depending on breaches due to storms) located on the eastern end of Edgartown. The Chappy Ferry runs across Edgartown harbor, transporting cars and passengers across the short 527 foot stretch to Chappaquiddick, a rural island with only one main road.
Another “down-island” treasure is the town of Oak Bluffs, which offers a vast array of family portrait locations all within easy walking distance. From the East Chop marina to the Oak Bluffs Harbor, the Flying Horses Carousel, expansive State Beach, scenic Ocean Park, the charming gingerbread cottages and the beloved Jaws Bridge, Oak Bluffs offers a little bit of everything. The Steamship Authority operates seasonally out of Oak Bluffs as well as the Island Queen, Hy-line, Seastreek and Rhode Island Fast Ferry, making it an extremely accessible location for day trippers too.
The next town over, due west, is Vineyard Haven or Tisbury. Historically the area was called “Nobnocket” by the Island’s original settlers, the Wampanoags, and was first referred to by the colonial settlers as “Homes Hole,” and eventually Vineyard Haven. The storied town is home to one of my other favorite locations, Owen Park, a little-known spot with a casual intimate beach and boat dock. An ideal family portrait location, as it allows clients to relax in the sand, play on the grassy hill or pose along the harbor, offering a wide range of backdrops in very close proximity.
For those families who prefer to head “up-Island” and are looking for an authentically Vineyard experience, I recommend a family portrait session in Menemsha, the quintessential fishing village within the town of Chilmark. Classic and charming, Menemsha boasts a wide variety of nautical backdrops for photos: stacks of lobster traps, long-line fishing boats, colorful shacks along the docks, and beautiful Menemsha Beach.
Visitors flock to the beach in the summer for their breathtaking sunsets, where they get a front-row seat at these daily phenomenons, while enjoying the freshest seafood from the village’s local fish markets. A portrait session in Menemsha allows families to connect with each other while appreciating the timelessness and beauty of one of the Vineyard’s most historic harbors.
Even further “up-Island,” is the town of Aquinnah which lines the southwest point of Martha’s Vineyard and offers some of the best landscapes on the entire Island. The town was known as Gay Head until 1997 when it was formerly renamed to Aquinnah, which is Wampanoag for “land under the hill.” Aquinnah has become celebrated as a center of Wampanoag culture, and is known as one of the earliest sites of whaling, where the Wampanoag first harvested whales by harpoons, long before the 19th-century whaling boom on Martha’s Vineyard. Today, Aquinnah is most known for its colorful clay cliffs, perhaps the most striking and well-known natural feature of the Vineyard, and stunning views of Vineyard Sound and the Atlantic Ocean. For families that are up for a little hiking during their visit, Moshup Beach is a must-visit and results in a majestic backdrop that really captures the scenic beauty of Martha’s Vineyard.
Sometimes it’s hard to believe that so many unique settings exist on our small Island–it really is a photographer’s dream. I’m so fortunate to have access to such amazing locations, and nothing makes me happier than sharing them with my clients. Over the years I have collected dozens of other secret spots to keep in my arsenal, and along with the more popular locations, those hidden gems really show off the diversity of the Vineyard, while complementing a family’s dynamic.
Visiting the Island this summer? Get in touch and we’ll work together to discover the most picture-perfect spot for your family’s portraits.
Spring is upon us and we’re all hungry to get outside. After a long, dreary northeast winter we’re aching for some vitamin D and fresh food. Luckily our friends at Island Grown Schools are highlighting wild edibles as their Harvest of the Month and we’re happy to help them spread the word about delicious, locally available food you can find on Martha’s Vineyard–for free! Now’s the perfect time to get outside and get foraging, your mind and body will thank you.
There’s an air of secrecy that comes with foraging, similar to how the local fisherman are about revealing their spots–they’ll give you pointers and tell you what to look out for, but they’re not telling you exactly where to go. Likewise, we’ll share some tips and let you know what’s out there but it’s on you to hunt it down, plus the pursuit is half the fun! Just make sure you know exactly what you’re doing before you go eating things in the woods.
As a food activist I’ve always been a fan of foraging. Not only are there tremendous health benefits to locally sourced food, but foraging encourages resourcefulness and promotes food security. Plus a journey out to the beach or the woods to go picking brings you closer to the land and its offerings, as well as the seasons and our weather.
In Aquinnah foraging was a way of life, and for many it still is today. When we first moved to Martha’s Vineyard we resided in Gay Head and I became familiar with a lot of the locally available wild edibles. Resident gatherer Kristina Hook-Leslie is a local authority on wild edibles and has amassed a tremendous amount of knowledge since childhood, foraging for everything from wild carrots (Queen Anne’s Lace), to rose hips, grape leaves, sassafras, cranberries, beach plums and more. You can learn a lot just by watching this fantastic videoof Kristina foraging in Aquinnah. Her advice for those who want to forage their own wild edibles is to do your homework–make sure you know what you’re picking and be respectful–take only what you need and give thanks to the plants before harvesting.
Personally, one of my favorite things to forage on-Island is stinging nettles. You’ve probably seen them, or accidentally brushed up against them (ouch!). They’re a prickly, leafy green that gets its name from the small, stiff hairs that cover them. They’re one of the first plants that arrive with spring and I’m always careful to wear gloves when picking. When cooked or dried, nettles completely lose their stinging property, making them perfectly safe for consumption. They’re high in vitamin A, C, full of calcium, iron, magnesium, and potassium as well as being a high source of protein. They have an earthy wholesome flavor, making them the perfect addition to smoothies, eggs, omelettes, or quiches–you can basically use them in place of spinach or a similar leafy green.
Another thing I do in spring is scout out beach plum plants. They grow all over the Island, along our roadsides, backyards and beaches, and I take note of the most abundant flowers–this later translates to bearing the most plentiful fruit. I then return in late August or early September, when the fruits turn to a deep purple color. My husband Philippe and I use them to make cordial and jam for the holidays. Like most fruits they are rich in vitamin C and antioxidants, and can help strengthen the immune system and lower high blood pressure and cholesterol.
There really are so many wild edibles with impressive health benefits on Martha’s Vineyard, ready for the picking if you know where to look. Obviously we have our namesake grape vines, and there’s no shortage of wild grapes. The grape’s fruit can be eaten raw (just watch out for the seeds) or turned into jams, jellies or wine. And the bountiful grape leaves are perfect for stuffing–steam them and stuff with rice or fish. Rose hips are also scattered about, and the hearty fruit of the rose plant can be turned into jams, and jellies, as well as soup, tea or stewed with meat–plus they’re also a great source of vitamin C.
Rampant too on-Island is sassafras, popularly used for tea or root beer, while providing a boost to the immune system or anti-inflammatory properties when applied to the skin. Lastly, purslane and dandelions are two popular greens most people trample over without giving second thought, and they can both be eaten raw or added to salads and soups for an extra dose of vitamins.
Feeling inspired to step outside and get picking? Just make sure you always know what you are harvesting before you eat it. Island Grown Schools recommends “that you go with someone who is experienced, as some pictures of edible plants can be misleading. And make sure you know the rules about picking wild plants in your area. For example on Martha’s Vineyard fiddleheads should not be harvested because some species are rare and can be difficult to identify, but they are often available at Cronig’s.”
If you’re interested in learning more about wild edibles check out this story I collaborated on with Holly Bellebuono and Catherine Walthers for Martha’s Vineyard Magazine.
Feeling adventurous? Try this wild edible recipe from Island Grown Schools:
1 cup watercress, tightly packed (if foraged- wash well and discard stems)
1 garlic clove
1 tsp red pepper flakes (optional)
¼ cup sherry vinegar
½ cup olive oil
¾ tsp honey
½ tsp kosher salt or sea salt
¼ tsp freshly ground black pepper
Place watercress, garlic, red pepper flakes, honey and vinegar in a food processor and pulse until finely chopped, but not pureed (or you can finely chop everything by hand and combine with the vinegar.)
Transfer to a small bowl and add the olive oil, salt and pepper. Combine well. Store in refrigerator until ready to eat. Serve with your favorite sourdough bread or over roasted veggies, tofu, cooked fish, chicken or steak. Enjoy!
Randi Baird is a founding member and president of Island Grown Initiative’s Board of Directors and has long been committed to promoting local, sustainable food choices on Martha’s Vineyard.
Some of you might remember “The Incredible, Edible Egg,” a marketing slogan created for the American Egg Board back in the 70s to help consumers discover the value of eggs. Now more than ever the jingle still holds true, especially as protein rich diets continue to dominate nutrition chatter and we look to more sustainable methods of food production. This March our friends at Island Grown Schools (IGS) are highlighting eggs as their Harvest of the Month and we couldn’t be happier to help them celebrate this incredible, edible superfood.
I’ve always loved eggs but my affinity has grown even deeper over time. About fifteen years ago our family was inspired to keep chickens so we could be guaranteed the freshest eggs available. Surprisingly, chickens are relatively easy to care for, as long as you have the space and equipment–and aren’t too afraid to get up close and personal with those fine, feathered friends. We assure you, it’s worth it for the eggs.
Keeping chickens has helped us eliminate scraps and they produce a natural fertilizer which is a plus for our compost. Additionally, we get to enjoy the peacefulness of the animals on our property and above all the eggs, you really can’t beat a fresh egg with that vibrant, orange yolk. Our neighbors love it too, whenever we’re out of town they’re quick to “chicken sit” so they can yield the eggs themselves, it’s a win-win for the neighborhood.
We all know eggs pack a lot of protein, but they’re also rich in omega-3 fatty acids, vitamin A and B-12, riboflavin, phosphorus, and selenium. In addition to being nutritious, they’re tasty too, and oh so versatile. I start most days with a soft boiled egg over greens with a pinch of sea salt and a teaspoon of flax or olive oil. If it doesn’t make it into my breakfast it makes it into my salad for lunch, sometimes both. A hard boiled egg is a great snack on the go and sometimes I’ll even add an egg to my soup for added richness and texture. My teenage son Miles loves eggs too, he’ll add them on top of his burgers for extra protein and flavor.
It seems everyone has their own strategy when it comes to enjoying eggs, and we don’t discriminate. Our friends at IGS suggest a six-minute boiled egg for the perfect salad topping, and veggie loaded frittatas for a quick breakfast or dinner. They also praise salt cured egg yolks (see recipe below), an easy preparation that can add an incredible umami flavor and a bright dash of color to virtually any dish. By simply covering yolks in a salt mixture to draw out the moisture you can transform its flavor and texture, similar to curing meat and fish. Once the yolk is cured and hardened it can be grated or shaved on to onto pasta, salad, crostini, or anything else you might top with parmesan cheese.
Luckily for those on Martha’s Vineyard (even those of you without your own chickens) there’s access to local, farm fresh eggs throughout the year. The Farm Institute in Katama produces a total of about 80,000 eggs a year!
You can also find fresh eggs (depending on seasonality and availability) at Ghost Island Farm, Grey Barn Farm, Morning Glory Farm, Mermaid Farm, and North Tabor Farm, and at Cronig’s Market and Tisbury Farm Market. Here’s a tip from IGS: if fresh eggs are unwashed, they retain a special protective coating on the shell, and you can store on the counter for up to two weeks. Be sure to wash eggs before you use them. Washed eggs must be kept in the fridge. Locally-grown farm eggs can cost about $6/dozen, but at 50 cents per egg, they are one of the most affordable sources of Island-grown protein.
Cured Egg Yolks (Next time your recipe calls for just egg whites – save the yolks!)
4 large local egg yolks
1 ¾ cup Kosher salt
1 ½ cup sugar
Freshly ground black pepper
Combine the salt and sugar in a medium bowl and mix well. Spread ½ of the mixture in a small glass baking dish.
Using the back of a spoon, make 4 evenly spaced indentations into the salt mixture. Sprinkle some pepper into each indentation. Carefully place the egg yolks in each of the indentations making sure no egg is sitting directly on the glass. Gently cover yolks completely with the remaining salt mixture. Seal lid on glass baking dish or tightly cover with plastic wrap and place in the refrigerator for 4 days.
Preheat oven to 150/170 degrees F (whatever the lowest setting is on your oven). Remove egg yolks from the salt mixture. The yolks should now have a gummy-like texture. Gently brush the salt mixture off each yolk and carefully rinse in cold water to remove excess salt. Discard remaining salt mixture.
Place yolks on a cooling rack (sprayed with non-stick spray) on top of a cookie sheet and bake for 1.5 – 2 hours until yolks are firm through. Turn off oven and let yolks remain in the oven until completely cooled. Store yolks in the fridge in an airtight container.
Randi Baird is a founding member and president of Island Grown Initiative’s Board of Directors and has long been committed to promoting local, sustainable food choices on Martha’s Vineyard.