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FARM E RS

Jamie Davenport [son], James Davenport [father]

HOW T H E Y ' R E G ROWN

These oysters aren't your run-of-the-mill shellfish. Grown off-bottom using a combination of PVC racks, mesh bags, and metal cages, the Davenports' oysters live the good life for about two years. The farm sits on the pristine shores of Cape Cod Bay, where the brackish waters of Quivett Creek mix with the crisp, open waters of the bay. Every June and July, the Davenports grab seed from Fishers Island Oyster Farm in New York. The babies get a comfy start in grow-out bags, then get tied down on PVC racks, where they soak up the elements. Over the next couple of years, they grow into the kind of oysters you dream about: plump, salty, and perfectly shaped. They spend their last few months in metal cages or plastic aqua trays, making sure they're fully ready for market. Off-bottom growing isn't just for show—it helps control the size, shape, and mortality of the oysters, which means they're harvested at their prime after about 18-24 months. [It's a full-time job, but somebody's gotta do it.]

HOW TH EY T A S T E

Get ready for an oyster experience that's salty, buttery, and finishes with a little kiss of sweetness. The farm's location on the sandy tidal flats of Cape Cod Bay gives these oysters a unique edge. The briny waters of Quivett Creek collide with the clear, crisp bay waters, creating a dynamic brine with a mineral punch. When the tide's in, the farm is submerged under 8 feet of water; when the tide's out, it's a dry, sandy affair for 6 to 10 hours a day. This drying action helps keep the oysters clean and free from fouling, while the constant waves tumble and shape their deep cups. And while the farmer likes to eat them raw [maybe with just a squeeze of lemon], he's also got a killer recipe for Rockefeller oysters. So, you know, you've got options.

WHY T H E Y ' R E U N I QU E

The land where the Davenports farm oysters is rich with history. Crowes Pasture was originally settled by Native Americans, later becoming a commons for grazing cattle in the 1600s. Now, it's protected conservation land, accessible only by a rugged dirt road.

It's the kind of place where you might find ancient cairns, or catch a glimpse of wildlife while hiking, hunting, or birdwatching.

S TO RY

In 2003, after nearly 30 years in the Dennis police force, James Davenport attended a local shellfish meeting where the town was offering aquaculture leases. With a smile, he turned to his friend Bob and said, "How hard could it be?" Spoiler alert: It's pretty hard—but James took the plunge anyway. Meanwhile, Jamie, newly married, was living in Boston working as a chef and carpenter. But when the pull to follow a childhood dream struck, he and his wife moved to Vancouver so Jamie could attend film school. After becoming a dad in 2006, he realized the dream that mattered most was being a great father. In 2008, Jamie and his family moved back to Massachusetts, where James had found success with the oyster farm. Jamie started helping on weekends while still working as a carpenter, and by 2011, he left construction behind for good. Farming oysters gave Jamie the freedom to be the dad he always wanted to be, and the chance to teach his boys the value of hard work and connection to the land.

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Davenport Oysters from Dennis, MA

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