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 easy to shuck package.
Why they’re unique In a town of 32 farms, this 14-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!