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Why they're unique: John is a Duxbury native who first learned how to shuck oysters at the Winsor House [Island Creek's hospitality flagship across the street from the farm in Duxbury]
How they taste: You'll probably find that these oysters remind you of Duxbury Bay
shallow coastal embankments that makeup one of two areas of statewide ecological significance
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Violet Cove Oysters from Moriches Bay, NY Quantity:100 Count - SAVE 25%! Why they're unique: John isAvailable for a limited time only. Farmer: Susan Wicks Location: Moriches Bay, NY Sizes: 2. 5 3 How theyre grown: Sue and two crew members use floating cages to grow their oysters on a two acre lease thats located between two ocean inlets. Continuous wave action gives the shells a hard, deep cup that retains the liquor perfectly. How they taste: The combination of nutrients from the ocean inlets, freshwater springs, and a neighboring reserve of old
