Our oyster farm has a name, a logo, and, as of this morning, a first sale.
Kevin took the oysters out of the water yesterday, and we sent them by refrigerated truck to New York. It was only a sample shipment — a mere hundred oysters — so our buyer could taste what we’re growing.
Michael is a seafood wholesaler, and he’s been calling Kevin regularly since we met him at an oyster festival last fall. We’ve had legal oysters for a few weeks now, but we haven’t wanted to send them because they’re not at their best this time of year.
It’s a problem, really. If you want the very best oyster on the planet, come to Cape Cod in November, when the water is nice and cold. Ideally, that’s when we’d sell our entire crop. But people want oysters in August, too.
A couple weeks back, we tasted a few of ours and decided those people would have to wait. We know we can’t sell all our oysters at their peak, but if they can’t be perfect they have to be damn good.
Yesterday, they were. Water temperature has begun to drop, and it showed. The oysters were briny, with a sweet center. Not as plump and rich as we hope them to be, come November, but very, very nice.
Michael got them at about noon today, and we just found out he thought they were spectacular.
And so begins Barnstable Oyster.