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This is what we are eating right now
In an attempt to show the 'hand of the grower' in the final product--Skip decided to leave the 34th row in the trays for the whole grow-out process
Species: Acipenser Baerii
For higher brow taste buds
making a complex flavor profile and super strong shell [think the strength of a slow-growing Red Wood tree
Beach Point Oysters from Barnstable, MA YGroup_shuckinggloves This is what we areAvailable for a limited time only. Farmer: Mark Begley Location: Barnstable, MA, CCB31MA Size: 2. 5 3" How theyre grown: Mark grows his oysters like an Aussie. Using a technique called Australian Long Line, oysters are suspended in baskets that float with the tides. When the tides change, the oysters are rocked and tumbled, creating deep cups and strong, clean shells. The grow out process takes between 12 18 months. How they taste: These oysters have
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