Oyster Report 6.26

Dunbars
Harvest location:  Lewis Bay, Yarmouth, MA
Farmer: Mike Dunbar

How they are Grown: There is a lot of TLC that goes into these oysters. Mike gives them a ton of room to grow, hence the round shells and deep cups these oysters consistently have. Mike puts the seed in mesh bags on racks from July to December. In the winter months, the young seed is moved to the deepest part of the farm to winter. In the spring, the oysters get divided up and put into floating cages for some serious tumbling to create dense shells and round cups. They grow until about 1 1⁄2 to 3 years old when they are large enough to harvest.
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How they taste: Clean and bright upfront, with a burst of salinity mixed in with the vegetal richness on the finish.

Pleasant Cove
Harvest Location: Damariscotta, ME
‍Farmers: Greg & Clay
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How they're grown: These oysters are top cultured in cages on 2 acres at the mouth of the Damariscotta. The farm is tucked up into a cove, but when the tide moves in and out, the oysters are flushed with plenty of food and nutrients due to its proximity to the ocean at the river mouth.

How they taste:  These oysters look [and taste!] the way they do simply as a byproduct of their environment. Mother Nature, take the wheel! Delightfully unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.

Bay Water Sweets 
Harvest Location: Thorndyke Bay in Washington
Farmer: Karen and Joth Davis 
 
How they are grown: Beach grown, and tide tumbled to perfection, embodying the cold, dynamic character of their origin. 
How they taste: Medium salinity up front with a honeydew, melon finish.

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