You'll receive a dozen of each of the following varieties: Island Creeks, 1620s, and Crowe's Pastures!
(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) 1620 Large Oysters
Farmer: John Nickerson and his son Matt
Location: Plymouth, Massachusetts CCB42
How They’re Grown: Bottom planted, baby! Gosh, do we love a bottom planted oyster. The bay floor is a mixture of mud and sand, which is considered to be gold in the oyster world. That mud also protects the oysters during the colder months so the farmers can harvest all winter long. The bottom planting technique also contributes to the oyster’s shell density and flavor of the meat. The oysters are 18 to 26 months old when harvested for your consumption.
How They Taste: The initial complex nori brine is followed by a strong vegetal richness. These oysters have full cups and are easy to shuck.
Why They’re Unique: These guys are brand-spankin' new! They waited 5 and 1⁄2 years to receive their 4-acre lease from the town of Plymouth (there are still 33 people on that waiting list!). They have been growing oysters for 4 years now and 2019 was their first full-time harvest.
Story: Matt started as a lobsterman in 1997 and after 20 years on a boat, he decided to dive into the world of aquaculture. His Dad was a natural partner out on the water. John retired at 60 from construction work and somehow found himself in another labor-intensive field! Due to the increase in lobstering regulations, Matt found oyster farming a more consistent gig. John and Matt farm with two other friends who help them on the farm.
(12) Crowe's Pasture Large Oysters
Farmer: Gary and Mary Sawayer
Location: Quivet Neck Beach, Dennis, MA
How they’re grown: This crew does not need a boat to access their grant In the sandy open water of Cape Cod Bay, they can just ride out there in a truck! Trucks do not float, so these can only be harvested at low tide. Don’t worry, with a farm crew of 4-6 full-time employees they can cram a lot of oyster harvesting into a small window of time! Everything is grown off the bottom in elevated trays and tumbled periodically throughout their 3-year grow out. Oysters are removed from the farm in the winter months because of the threats of ice and freezing temperatures and over-wintered in a storage shed before being returned in the water in March.
How they taste: A burst of salty ocean water upfront mellows to some nice sweet vegetal notes (carrots, anyone?) and a hint of cream. Opaque meat and a firm texture round out the perfect petite package.
Why they’re unique: In a town of 32 farms, this 8-year-old venture is on the smaller side, even by boutique standards—clocking in at a single acre bordering their namesake Crowes Pasture Conservation Area. These are a limited seasonal offering, we only wish they were available year-round!