Farmer: Ralph Hamill and a crew of 4: Kevin, Isabel (Ralph’s daughter), Aubrie (Kevin’s daughter), Chuck (their neighbor) and, of course, Gus the dog!
Location: South Thomaston, Maine
How They’re Grown: They farm over 7 acres in a salt marsh estuary full of algae to feed their oysters. This area of Maine is pristine (okay, fine...Maine is pristine), full of small, rural farms and beautiful coastline. The oyster seed starts in upwhellers before being moved to floating bags. When they are large enough, the oysters are finished on the gravel ocean floor where they will live until harvested.
How They Taste: These shells are squeaky clean and petite! The meat has a blast of brine upfront and slaps you around with a sweet cream and parsnip finish.
Why They’re Unique: The location is enough to amaze you, but we think it is pretty cool that the “Submarine” name is in reference to the original farm owner, George William Kittredge, a submarine commander and naval hero of WWII. Until the age 90, he was involved in building and operating one-man submarines. Yes, one-man submarines!
Size: Selects 2.5”
Story: Ralph is a man of many talents. Back in the day, he was the ball park doctor for the Chicago Cubs, helping injured players and fans alike. In 1987, shortly after moving to Maine, he started farming Steelhead Trout. This quickly spurred his interest in all types of aquaculture and being on the water. In 2007, he took over management of the oyster farm. Aside from these passions, he is still a part time Cardiologist (as he says, “oysters are heart healthy!”)!