You'll receive a dozen of each of the following varieties: Island Creeks, Spring Creeks and Beach Plums!
(12) Island Creeks
Farmer: Skip Bennett (Founder of Island Creek Oysters) and a small group of Duxbury growers
Location: Duxbury, MA
How they're grown: 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.
Why they're Unique: 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.
How they taste: 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) Spring Creeks
Farmer: Scott and Tina Laurie
Location: Barnstable, MA
How They’re Grown: Like many Barnstable oysters, the Spring Creeks are grown in trays, suspended above the mud flat where they live. They are tumbled at various points in the grow-out process to promote their nice deep cup and round shape.
How they taste: Balanced Complex and Sweet
Where they are grown: The Barnstable grants are located behind the epic dunes of breathtaking Sandy Neck beach and are subject to the brackish flow of Scorton and Spring Creeks. Among these, Scott Laurie’s lease is the absolute closest to the mouth of Spring Creek. This means they have a beautifully delicate and mild flavor. Its a big lease that he shares with other family members, so they are planted a very low density.
Story: Scott Laurie got his start fishing for king crab in Alaska - the guy's a legend. He moved onto shellfishing on Cape Cod —digging hardshells and farming steamers—and then moved into oysters about seven years ago. Man, are we glad he did. Not only does he put out some excellent ‘sters, but both his wife Tina and his son have farms as well, so the Spring Creeks are consistent and family grown.
(12) Beach Plums
Farmer: Kerian Fennelly
Location: Westport, MA
How They’re Grown: Beach Plums are nursuried in upwellers in the brackish flow of the Westport River until being transferred to floating bags at one inch in size. Up until this stage the bags are rotated and flipped daily to eliminate biofouling and keep the shells strong. Oysters are then brought to the deep water farm at the mouth of Buzzards Bay. They will complete their grow out in tower cages suspended 10’ below the surface where they are constantly pounded by ocean swells.
How They Taste: High salt with a mild mineral finish
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 Rosa Rugosas (a.k.a. beach plums) that cover the sand dunes and flower in Westport in June. Mark your calendars, sounds like a great time to visit.
Story: Kerian is Westport born and bred. While studying aquaculture in college, he bought a 35’ lobster boat and thought he had plan---to fish and trap the waters where he grew up. Between chasing the catch further and further offshore and the constant flux in prices, he decided it was time for a change. He knew Seth Garfield of Cuttyhunk Oysters and was inspired by the success he was having on the water-- the rest as they say, is history.