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October 2016

RIVERFRONT
MARINE SPORTS

Theres No Better Place Than New England


The Travel Channel recently released a list of the Seven Wonders
of New England and guess what? Our hometown of Newburyport,
MA made the list! Cheers to living in one of the best places on the
planet!

Check out the article here


OCTOBER 2016: temperature 53 (5 above avg.); precipitation 3.5" (avg.); Oct 1-6:
Heavy rain, then sunny, cool; Oct 7-16: Sunny, nice; Oct 17-25: Showers, then sunny,
mild; Oct 26-31: Showers, cool.
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October 2016

Get Ready for Dredging


The Merrimack River Beach Alliance has launched a short-term, long-term
solution to sand build-up and sand erosion on Plum Island.
On the short term, boat
owner George Charos was
given permission to initiate
dredging near his docks at
Plum Island Point. The
Charos family runs both
whale-watch cruises and
deep-sea fishing trips.
They use their docks on
Plum Island to harbor
about four vessels, ranging
in length from 65 feet to
106 feet.
The water level where the boats are tied up during the season has gotten so
shallow that Charos asked for emergency relief so that he can dredge sand at
his own expense.
"The depth of the water is about three feet at low tide," said Charos. "I cannot
bring my boats in and out of my docks with such shallow conditions.
State conservation officials at the meeting said a small emergency dredge
would not harm wildlife, and assented to his emergency request.
Destination of the dredged sand was not finalized but officials said it may be
dumped on city parking lots on the island as a temporary measure.
In long-range projects, a member of the U.S. Army Corps of Engineers said
that a federal grant to study the dynamics of the river mouth has been
approved, and it could start in early summer.
U.S. Army Corps of Engineers personnel in Vicksburg, Miss., will attempt to
discern why some parts of Plum Island and Salisbury are losing sand, while
other sections (like the Charos site) are aggregating it.
(By Dyke Hendrickson / Newburyport Daily News)
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October 2016

Recipe of the Month


Our Homemade Tomato Sauce
INSTRUCTIONS

Bring a pot of water to a boil. Have ready a large bowl of


iced water. Plunge whole tomatoes in boiling water until
skin starts to peel, 1 minute. Remove with slotted spoon
and place in ice bath. Let rest until cool enough to handle,
then remove peel and squeeze out seeds. Chop 8
tomatoes and puree in blender or food processor. Chop
remaining two tomatoes and set aside.

In a large pot or Dutch oven over medium heat, cook


onion, bell pepper, carrot and garlic in oil and butter until
onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil,
Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil,
then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an
additional 2 hours. Discard bay leaf and celery and serve.
INGREDIENTS

10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped

4 cloves garlic, minced


1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

BREW OF THE MONTH


Jolly Pumpkin Artisan Ales - Bam Noire
Dark, smooth and delicious. Aromas of worn leather
and cool autumn nights. Notes of sweet plum and
toasted raisin, hints of coee and cacao. Lingering
tart and refreshing finish.

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October 2016

The Best Deals on Boats & More!

New Parker 2501 center console with


Yamaha F300 four stroke - $79,000

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New Cobia 256 center console with twin


Yamaha F200 four strokes - $89,900