These oysters are available for delivery through Saturday May 8th, 2021. Please select a delivery date in checkout accordingly. We cannot process orders for these oysters for delivery dates beyond May 8.
Two tastes of New England
You get: 25 Puffer Oysters from Wellfleet, Mass. and 25 Norumbega Oysters from Damariscotta, Maine
Farmer: Irving and Jake Puffer
Location: Wellfleet, MA, CCB11MA
How they’re grown: The Puffer’s farm is in a deep water area right off Mayo Beach that is an outlet for two different freshwater springs. Their grant is open to the Bay and has nice grainy sand as opposed to a marshy, muddy bottom present in surrounding Wellfleet beds. However, on the drastic moon tides, the beds are still exposed to the open air providing the advantages of a shallow bed as well. The Puffers use multiple grow-out methods, including rack and bag, bottom planting, and their own version of an Australian Long Line. The bags are stored diagonally (vs. flat horizontally) to catch waves and get frequently tumbled for a visibly rounder and deeper cup.
How they taste: An upfront brine similar to the Island Creeks, but slightly less salty than a traditional Wellfleet. With Herring River and Duck Creek emptying out in the bay on either side, the grant becomes an ideal spot for a collision of diverse nutrients. Due to this infusion of freshwater, there is a perfect blend of sweetness and salt at the finish that really stays with you!
Why they’re unique: How much time do you have! Quality is what sets these apart. Everything about them—flavor, texture, shell thickness, cup depth, shuckability, cull—all pitch-perfect. They have one of the oldest oyster beds in Massachusetts and the largest in Wellfleet. The Puffers are also one of the few farmers who wild catch the majority of their seed (about 700,000 – 1 million this year!).
Story: The Puffer’s have been involved in the Wellfleet shellfish community for a long time. Irving has owned his lease at this particular spot for 33 years and been farming on it for 40. He was given the bed by a grand ol’ soul named Howard Snow (Pokey), who has been Irving’s mentor since the beginning. It is now a family operation between Irving and his son Jake. Irving has owned restaurants, fish markets and been a partner in a few different local businesses, but he has decided to go back to the basics. He has a palpable love for oyster farming and a renewed energy to do so...just see for yourself!
Farmer: Kellie and Eric Peters
Location: Damariscotta River, mid-coast Maine
Size: 3.25" consistent cull
Farming Technique: The oysters start as seed grown in floating bags on the surface for the first year, then bottom-planted for another 1.5-3 years. No dredging on this farm, you could say they are much more “hands on” than that. Once the oysters have reached market size, they are pulled from the water by scuba diving. Yep, even in the winter. The diver carefully selects what is harvested, leaving the thinner oysters in place to continue to grow and pulled at a later date.
Unique Factor: Eric knew as early as high school that a career in aquaculture was right for him. He and his wife Kelly bring with them over 20 years of expertise growing and har- vesting shellfish to their family run farm. Norumbega Oyster Farm was started in 2006 and managed to grow in size every year since!
Salinity: We'd give these a 7 out of 10 (a bit saltier than the Island Creeks)
Flavor Notes: The long grow out and cold Maine waters make for a beautifully strong shell. Clean overall, and VERY meaty. High burst of salt upfront with sugar and zinc throughout. Not overly complex, making them approachable, crisp and refreshing!