Farmer: Phil Enserink

How they taste: think caramelized onions, nori, and spring garlic. The meats are super plump and have a clam-like chew. The brackish waters from the Souris River gives his oysters a distinctively different profile than many other PEI oysters.

Farmer: Jonathon Martin
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How They’re Grown: grown in the deepest part of his grant and therefore spend less time out of water. They sit in racks and bags because Barnstable Harbor is too sandy to plant on the ocean floor. They are protected in the ocean and really do well without much attention at all!

‍How They Taste: nice deep cups and flavors of butter, brine and eel grass.

How they're grown: These oysters are harvested after two years on the bottom and moved into floating baskets near the cold, salty mouth of the Damariscotta  

‍How they taste: -- the most remarkable quality of these oysters is their texture. They are plump, firm, and crisp.