The Damn Yankee Special Edition!

For the month of October only, we are featuring the Island Creek Trio!

The Island Creek Oysters, the Row 34’s, and the Aunt Dottys  - The Trio - are all grown and crafted by Skip Bennett and the crew in Duxbury Bay, Massachusetts. Yet they are completely unique, based on the grow-out process, the environment around each oyster, and the decisions that Skip makes along the way. 

The Damn Yankee Sampler contains 3 dozen oysters - a dozen of each of the following varieties:

(12) Island Creeks: For the first 6 months of an ICO’s life, they are in floating upweller systems, followed by large mesh bags in a rack system. At about 6 months of age they are planted on the bottom of Duxbury Bay. Yes – we shovel them right off the boat and they grow “free range” until harvest.

Tasting notes: The Island Creeks are known for their amazing balance and complexity. Briny from the salt water of Duxbury Bay, vegetal and earthy from hanging out on the mud flats for a full year, and a sweet mushroom finish.

(12) Row 34’s: Skip’s first “pivot” from his original Island Creek Oysters. Skip has always grown the Island Creek seed in off-bottom gear before bottom planting them at about 6 months old. Five years ago Skip decided to leave the 34th row in the trays for the whole grow out process. They grow right next to the Island Creek Oysters, yet never touch the bottom of the Bay, and taste quite different. A perfect example of the innovation happening in our industry.  These oysters were so good we named a restaurant after them!

Tasting notes: The Row 34’s are a bit cleaner than the Island Creeks. Still briny, but less vegetal, earthy flavors because they are not bottom planted. Clean, crisp with mineral notes. A splash of salt water.

(12) Aunt Dottys: The Aunt Dottys are the newest member to the Island Creek portfolio. They are grown about a mile from the Island Creeks right off of Saquish Beach on the tidal lands next to Skip’s cottage. The cottage has been in the family since the days of the pilgrims. The Dottys are also grown in trays, but are much more exposed at low tide, and for a longer period of time. They are named after Skip’s great Aunt Dotty who was the last relative to live in the cottage year round.

Tasting notes: The Aunt Dottys are the most savory of the bunch. While still salty, they have a complex acidity and fullness to them. They are usually the most petite and perfectly shaped oyster we carry. 

*The cut-off for next day delivery is 3pm EST.


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