You'll receive a dozen of each of the following varieties: Island Creeks, Wellfleets, and Beach Plums!
(12) Island Creek Oysters
Farmer: Skip Bennett (Founder of Island Creek Oysters) and a small group of Duxbury growers
Location: Duxbury, MA
Size: Full cups on the smaller side, with some shape variance due to their natural grow-out process (see below).
Farming Technique: Island Creeks are nurtured in our hatchery for three months, grown in floating upwellers for three months, and put in a rack and bag system for three months. For the last twelve months of the grow-out process, they are bottom planted "free range" on the mud flats of Duxbury Bay.
Unique Factor: Duxbury Bay has drastic 12 foot tides, which brings lots of new water loaded with food (algae) into the Bay, giving the oysters their unique, complex flavor.
Flavor Notes: The quintessential East Coast oyster experience. With a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish. It doesn't get any better than this. These complex flavors are attributed to a life spent on the ocean floor, dug into the mineral rich mud of Duxbury Bay.
(12) Wellfleet Oysters
Farmer: Barbara and Clint Austin, Mike Devasto and a handful of other growers
Location: Wellfleet, MA
Size: A perfectly petite oyster from Wellfleet, MA
Farming Technique: Grown at the mouth of a creek running from a salt pond, these oysters are placed in bags on racks on the bottom for grow-out. The creek water gets combined with big, fast moving tides that provide a crisp and clean shot of ocean in every swig.
Unique Factor: Wellfleet is a famous oyster town; however, there are nearly a hundred small growers in Wellfleet and their oysters span the full gamut in terms of quality and taste. Wellfleets are the best at providing an esteemed, notorious and classic New England oyster experience.
Salinity: Wellfleets are well known for their high salinity and their clean, simple finish.
Flavor Notes: High salt with a briny splash of crisp mineral water.
(12) Beach Plum Large Oysters
Farmer: Kerian Fennelly
Location: Westport, MA
How They’re Grown: Once the Beach Plums have been in nurseries in the river, they head out to the deep water farm at the mouth of Buzzards Bay. It takes a 45-minute ride on a retired sea cucumber boat from Maine to get out to the ocean lease. It is here that the Beach Plums complete their grow out in huge tower cages suspended 10’ below the surface where they are constantly pounded by ocean swells.
How They Taste: This deepwater area produces an oyster with a bright blast of salinity up front (like Diamond Kosher salt) with dense creamy meats reminiscent of chicken thighs.
Why They’re Unique: Kerian operates the only two commercial oyster farms in Westport. Altogether, he has 78 acres, only 10 of which is currently being farmed---so plenty of room to grow! Beach Plums are named for the plants that cover the sand dunes and flower in Westport in June. Mark your calendars, sounds like a great time to visit.
Story: Kerian and his wife, Kristin, started the farm in 2009 and were the first in Westport to receive an aquaculture grant. Talk about making history! Kerian has always been obsessed with the ocean. He received a degree in aquaculture and was lobstering before diving into the oyster world. Their first endeavor was the Beach Plum farm, which is an incredible ocean operation located directly at the mouth of Buzzards Bay. The Riptide project started several years later – oddly a stone’s throw away from the Beach Plum farm. Kerian and Kristin also opened up raw bar, called Westport Sea Farms, located where they bring in their oysters. They have 3 daughters and 4 boats – so as you can probably guess – one is named for each daughter and the big ocean boat is named the ‘Kristin Marie.’ Kerian is innovative, full of energy and just an all-around nice dude.