Available for a limited time only.
Farmer: Susan Wicks
Location: Moriches Bay, NY
How they’re grown: Sue and two crew members use floating cages to grow their oysters on a two-acre lease that’s located between two ocean inlets. Continuous wave action gives the shells a hard, deep cup that retains the liquor perfectly.
How they taste: The combination of nutrients from the ocean inlets, freshwater springs, and a neighboring reserve of old-growth pines, provides a burst of table saltiness up front followed by a buttery, lobster richness on the finish. Sue says every oyster is a distilled piece of Long Island summertime.
Sizes: Selects (2.5”-3”)
Why they’re unique: In the summer months, the nutrients provided from the ocean and freshwater springs are so dense that they give the shells a distinct violet color, hence the name Violet Cove.
Story: Whether it’s a sweltering summer evening or a freezing February morning, Sue Wicks wants to be in the water--a trait she picked up clamming with her family in the waters off of Long Island during her childhood. Following a college basketball career at Rutgers, she went on to play professionally in Italy, Spain, Japan, and Israel, but always gravitating to the locations closest to the ocean. Sue was the first draft pick of the New York Liberty during the WNBA’s inaugural season in 1997 and currently holds a spot in the WNBA Hall of Fame. With an impressive basketball career under her belt, she was drawn back to the waters of Long Island that hold a special place in her heart. After a brief internship with another local oyster farmer, she embarked on the process of securing her own lease in Moriches Bay. Surprisingly, Sue can draw a lot of comparisons between basketball and oystering; she says you get knocked down all the time and have to correct your mistakes on the fly. But most importantly, if you’re passionate, you’ll never miss a season.