OYSTER REPORT!!!  
2.27.2026
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1) Butter & Brine
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Harvest Location: Portsmouth, RI
Farmer: Kyle Hess
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How they are grown: Kyle and his crew of 2 grow their oysters in a small, protective cove that’s almost fully enclosed by a sandbar. They start in an upweller system before moving into different sized intertidal flip bags and floating cages suspended in the top few feet of the bay where the water is the warmest and the phytoplankton are populous. Suspending the cages contributes to a nutrient-rich environment and lots of food for a plumper, faster-growing oyster and also helps protect from unwanted predators chowing down on the oysters before we can get to ‘em. Since they hang out at the top of the water column, they get bumped and tumbled around in the current, which produces a tender meat, enhances the cup shape, and creates a stronger, thicker shell. The grow out process takes about 1.5-2 years.
How they taste: Like the name suggests, they’re perfectly balanced with a splash of briny seawater up front and a creamy, freshly churned butter-like finish
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2. Northern Belle
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Harvest Location: Souris, East Cape, PEI, CAN
Farmer: Phil Enserink
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How they are grown: These oysters are grown in floating cages on Phil’s 30-acre lease for the majority of their lives. North Lake has rough waters with tons of wind and waves which naturally tumbles the oysters and helps them form strong shells with deep cups. Because the waters on this part of the island are especially cold, the oysters can take 4-5 years to reach market size.
How they taste: These oysters give us a fresh burst of ocean saltiness followed by a super savory, mushroom-esque umami.
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3. Chelsea Gems
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Harvest Location: Eld Inlet, WA
Farmer: Chelsea Farms
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How they're grown: Tide Tumbled
How they taste: Low brine cucumber beach finish. Yummmm..Chelsea Gems!!!!

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Thank you Loyal Readers!