Violet Cove Oysters from Moriches Bay, NY YGroup_Blackstone The area is rather exposed

The area is rather exposed to the elements so the oysters will come out of the water every winter around Christmas

a euphemism for the ocean floor where sunken ships and drowned sailors find eternal rest

Why they’re unique:  Like ICO

round shells give way to plump opaque meat that is as sweet as a raw Bay Scallop eaten straight from the shell

Violet Cove Oysters from Moriches Bay, NY YGroup_Blackstone The area is rather exposedAvailable 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