Crowes Pasture Oysters from Dennis, MA
Available for a limited time only.
Farmer Gary and Mary Sawayer
Location Quivet Neck Beach, Dennis, MA
Size: 3"
How they’re grown: The farm crew doesn't need a boat to access their grant, they can ride out to their meticulously arranged trays in a truck! Since trucks don't float [yet...] , these oysters can only be farmed at low tide, which gives the crew a tight window to harvest as many as they can. The grow-out process takes about three years, and everything is grown off-bottom in elevated trays and tumbled regularly. In the winter, they're removed from the farm and kept in a storage shed, safe from storms and freezing temperatures, until they're placed back in the water in the spring.
How they taste: A burst of salty ocean water upfront mellows to some nice sweet vegetal notes (carrots, anyone?) and a hint of cream. Opaque meat and a firm texture round out the perfect easy to shuck package.
Why they’re unique: In a town of over 30 oyster farms, this venture is on the smaller side, even by boutique standards—clocking in at a single acre bordering their namesake Crowes Pasture Conservation Area. The combination of fresh water from Quivet Neck Creek and saltwater from Cape Cod Bay create ideal conditions for growing oysters.
California Prop 65 Warning
Original: $125.00
-65%$125.00
$43.75Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available for a limited time only.
Farmer Gary and Mary Sawayer
Location Quivet Neck Beach, Dennis, MA
Size: 3"
How they’re grown: The farm crew doesn't need a boat to access their grant, they can ride out to their meticulously arranged trays in a truck! Since trucks don't float [yet...] , these oysters can only be farmed at low tide, which gives the crew a tight window to harvest as many as they can. The grow-out process takes about three years, and everything is grown off-bottom in elevated trays and tumbled regularly. In the winter, they're removed from the farm and kept in a storage shed, safe from storms and freezing temperatures, until they're placed back in the water in the spring.
How they taste: A burst of salty ocean water upfront mellows to some nice sweet vegetal notes (carrots, anyone?) and a hint of cream. Opaque meat and a firm texture round out the perfect easy to shuck package.
Why they’re unique: In a town of over 30 oyster farms, this venture is on the smaller side, even by boutique standards—clocking in at a single acre bordering their namesake Crowes Pasture Conservation Area. The combination of fresh water from Quivet Neck Creek and saltwater from Cape Cod Bay create ideal conditions for growing oysters.
California Prop 65 Warning
