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Oyster Report 3.13

Crowe's Pasture
Harvest location:
Quiver Neck Beach, Dennis, MA
Farmer:
Gary and Mary Sawayer

How they are grown: These oysters are only farmed at low tide. They take about 3 years to reach maturity and are grown off-bottom in elevated trays.

How they taste: Burst of ocean with upfront melons to some nice sweet vegetal notes (carrots, anyone?) and a hint of cream.

Sand Dune
Harvest Location: Prince Edward Island, CAN
Farmer: Phil Enserink

How they taste:  They have signature bright green shells with plump meat that hits you with a classic briny pop, followed by a rich ghee-like finish.

How they're grown: Phil harvests wild seed from the area and let’s these babies grow to perfection on the famous red sand dunes around the Souris river. They are all bottom cultivated. The oysters are moved seasonally to protect them from the winter ice. They are harvested a low tide by hand as much as possible. These oysters are some of the most mature that we carry! They take around 4 to 6 years to reach market size.

Capitals
Harvest location:
Harstine East, WA
Farmer:
Seattle Shellfish

How they taste:
Tide tumbled, deep cup, plump meat, sharp brine, grassy finish