Oyster Report

Mant’s  Landing
Farmer: Scott Leonhardt
Harvest location: Brewster, MA
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How they are grown: Scott says he owns just about every piece of oyster growing equipment ever invented. This sounds like a recipe for backyard farming, an industrywide phenomena that spans both coasts, and we are totally guilty of here in Duxbury. Anyhow, after seven years, Scott is still on the hunt for the perfect grow out method, but mostly he uses bags in cages us a ride on the bottom. He buys his seed from Matunuck, Rhode Island.

How they taste: Clean! These little guys have a refreshing  brine followed with a subtle seaweed kick. A firecracker of an oyster, they explode out of the gate and fade quick.
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Valley Pearl
Farmer: Jeff Noye and Damien Enman
Harvest Location: Tyne Valley, PEI, CAN
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How they are grown: The oysters spend the first 3 to 5 years in floating cages in Foxley river before being transported to Valley pearls fishing lease in Malpeque Bay where they remain for another year until they reach market size.

How they taste:  We love how bright in squeaky clean these oysters are! Intense sea salt hits your pallet upfront, and finishes with a lingering bay of scallop sweetness

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Lucky Penny XSM
Farmer: Hama Hama Co
Harvest Location: Hood Canal, WA
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How they are grown: Beach Grown
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How they taste: Firm texture, medium brine, cucumber, sweet citrus finish