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.