Moon Shoal Oysters from Barnstable, MA
Ā
Farmer:Ā Ā Jon Martin
Location:Ā Barnstable, MA, CCB31MA
Size: 2.5-3ā
How theyāre grown:Ā Seed begins its journey in a custom-made upweller system constructed from PVC pipe and window screen.Ā The oysters continue to a rack and bag system until they reach about 2 inches, and then theyāre placed in trays made from lobster cages. Ā The oysters live in open trays on a sandbar, with plenty of room to be tumbled and grow hardy, rounded shells.Ā Jon and his crew give them a healthy amount of daily TLC, and they hand-harvest directly from the trays.
How they taste:Ā The infusion of freshwater minimizes the salinity in these oysters while lending a smooth, dairy sweetness.Ā Think milk-soaked Ritz cracker flavor; sweet and buttery.Ā Ā
Why theyāre unique:Ā Jonās lease in Barnstable Harbor is about a mile offshore and can only be accessed by boat at low tide.Ā Itās tucked behind Sandy Neck Beach, a barrier beach that protects the farm from the Atlantic Ocean.Ā The combination of the twice-daily 10-foot tides, the sandy floor, the surrounding marshes, and the freshwater creeks that run through the farm, give Moon Shoals a unique and complex taste that Jon describes as ābalanced by natureā.
Story:Ā Ā Thereās a reason people rave about Moon Shoals when we have them on our site, and we think it might have a little something to do with the people behind the oysters.Ā Jon Martin, a native Cape-Codder, is a full-time firefighter with the Hyannis Fire Department and an all-around great guy.Ā He got hooked on aquaculture many years ago when he (somewhat serendipitously) joined a friend of a friend on his boat to tour the grants after a 24-hour shift at the fire station.Ā Heās been harvesting full-time since 2008.
California Prop 65 Warning
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Moon Shoal Oysters from Barnstable, MA
Moon Shoal Oysters from Barnstable, MA
Ā
Farmer:Ā Ā Jon Martin
Location:Ā Barnstable, MA, CCB31MA
Size: 2.5-3ā
How theyāre grown:Ā Seed begins its journey in a custom-made upweller system constructed from PVC pipe and window screen.Ā The oysters continue to a rack and bag system until they reach about 2 inches, and then theyāre placed in trays made from lobster cages. Ā The oysters live in open trays on a sandbar, with plenty of room to be tumbled and grow hardy, rounded shells.Ā Jon and his crew give them a healthy amount of daily TLC, and they hand-harvest directly from the trays.
How they taste:Ā The infusion of freshwater minimizes the salinity in these oysters while lending a smooth, dairy sweetness.Ā Think milk-soaked Ritz cracker flavor; sweet and buttery.Ā Ā
Why theyāre unique:Ā Jonās lease in Barnstable Harbor is about a mile offshore and can only be accessed by boat at low tide.Ā Itās tucked behind Sandy Neck Beach, a barrier beach that protects the farm from the Atlantic Ocean.Ā The combination of the twice-daily 10-foot tides, the sandy floor, the surrounding marshes, and the freshwater creeks that run through the farm, give Moon Shoals a unique and complex taste that Jon describes as ābalanced by natureā.
Story:Ā Ā Thereās a reason people rave about Moon Shoals when we have them on our site, and we think it might have a little something to do with the people behind the oysters.Ā Jon Martin, a native Cape-Codder, is a full-time firefighter with the Hyannis Fire Department and an all-around great guy.Ā He got hooked on aquaculture many years ago when he (somewhat serendipitously) joined a friend of a friend on his boat to tour the grants after a 24-hour shift at the fire station.Ā Heās been harvesting full-time since 2008.
California Prop 65 Warning
Original: $140.00
-65%$140.00
$49.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ā
Farmer:Ā Ā Jon Martin
Location:Ā Barnstable, MA, CCB31MA
Size: 2.5-3ā
How theyāre grown:Ā Seed begins its journey in a custom-made upweller system constructed from PVC pipe and window screen.Ā The oysters continue to a rack and bag system until they reach about 2 inches, and then theyāre placed in trays made from lobster cages. Ā The oysters live in open trays on a sandbar, with plenty of room to be tumbled and grow hardy, rounded shells.Ā Jon and his crew give them a healthy amount of daily TLC, and they hand-harvest directly from the trays.
How they taste:Ā The infusion of freshwater minimizes the salinity in these oysters while lending a smooth, dairy sweetness.Ā Think milk-soaked Ritz cracker flavor; sweet and buttery.Ā Ā
Why theyāre unique:Ā Jonās lease in Barnstable Harbor is about a mile offshore and can only be accessed by boat at low tide.Ā Itās tucked behind Sandy Neck Beach, a barrier beach that protects the farm from the Atlantic Ocean.Ā The combination of the twice-daily 10-foot tides, the sandy floor, the surrounding marshes, and the freshwater creeks that run through the farm, give Moon Shoals a unique and complex taste that Jon describes as ābalanced by natureā.
Story:Ā Ā Thereās a reason people rave about Moon Shoals when we have them on our site, and we think it might have a little something to do with the people behind the oysters.Ā Jon Martin, a native Cape-Codder, is a full-time firefighter with the Hyannis Fire Department and an all-around great guy.Ā He got hooked on aquaculture many years ago when he (somewhat serendipitously) joined a friend of a friend on his boat to tour the grants after a 24-hour shift at the fire station.Ā Heās been harvesting full-time since 2008.
California Prop 65 Warning
