Chebeague Island Oysters from Casco Bay, ME
Available for a limited time only.
Location: Chebeague Island
Farmers: Bob Earnest, David Whiston, Hank Whetham, and Caitlin Whetham
How they’re grown: The Chebeagues are grown in mesh bags and cages placed at the intertidal zone; an area with a more shallow sandy bottom and a long gradual runout into deeper water. The crew prides themselves on repurposing old equipment. Chebeague Island has been a storied ground for centuries thanks to its unique bathymetry (or, seabed features) which brings in a flow of nutrient-rich, colder-than-average water ideal for oyster farming, fishing, and sailing. The good stuff. The super cold water temps elongate the oysters' growing cycle, which takes 4-6 years [!!!] , making a complex flavor profile and super strong shell [think the strength of a slow-growing Red Wood tree, vs a fast growing balsa tree].
Why they're unique: Location, baby! Chebeague Island is the largest island in Casco Bay NOT attached to the mainland via bridge. It's as cute as a fricken button, with only -300-400 year 'round residents, a blanket of evergreen forests and quintessential, rocky, rugged Maine beaches. Their farm is nestled in this beautiful landscape, and at the end of a long day farming, the crew loves to "cruise home on our beat up old pontoon boat, looking at the most beautiful surroundings in the world, muddy, tired and cold, with a huge grin.
How they taste: These oysters are as pleasant as the island where they're grown! Squeaky clean white shells, super clean mouthfeel, approachable on their own or an excellent vehicle for a squeeze of lemon, just how their farmers like to eat them.
Story: Imagine The Beatles... except on a quaint island off the coast Portland, ME, not Liverpool. And instead of a bunch of dudes with bowl cuts, it's a crew composed of an urban planner, a corporate suit, and a lobsterman-marine biologist-married couple. You get the picture. Now jump ahead to 2013 when Chebeague Island Oysters was founded. David and Bob started the farm as a demonstration project on behalf of their local community association. Their goal was to show young families on the tiny postage stamp of Chebeague Island that oyster farming could be a profitable and impactful business. In year two, a young couple asked to chat - he was a home grown lobsterman and she was an island local with degrees in marine biology and invasive species. By the end of the evening, they decided to turn the project into a full fledged band...er, business.
[And - 3 of the 4 owners have fallen in the bay while working - but we're not telling who... :) ]
California Prop 65 Warning
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Chebeague Island Oysters from Casco Bay, ME
Chebeague Island Oysters from Casco Bay, ME
Available for a limited time only.
Location: Chebeague Island
Farmers: Bob Earnest, David Whiston, Hank Whetham, and Caitlin Whetham
How they’re grown: The Chebeagues are grown in mesh bags and cages placed at the intertidal zone; an area with a more shallow sandy bottom and a long gradual runout into deeper water. The crew prides themselves on repurposing old equipment. Chebeague Island has been a storied ground for centuries thanks to its unique bathymetry (or, seabed features) which brings in a flow of nutrient-rich, colder-than-average water ideal for oyster farming, fishing, and sailing. The good stuff. The super cold water temps elongate the oysters' growing cycle, which takes 4-6 years [!!!] , making a complex flavor profile and super strong shell [think the strength of a slow-growing Red Wood tree, vs a fast growing balsa tree].
Why they're unique: Location, baby! Chebeague Island is the largest island in Casco Bay NOT attached to the mainland via bridge. It's as cute as a fricken button, with only -300-400 year 'round residents, a blanket of evergreen forests and quintessential, rocky, rugged Maine beaches. Their farm is nestled in this beautiful landscape, and at the end of a long day farming, the crew loves to "cruise home on our beat up old pontoon boat, looking at the most beautiful surroundings in the world, muddy, tired and cold, with a huge grin.
How they taste: These oysters are as pleasant as the island where they're grown! Squeaky clean white shells, super clean mouthfeel, approachable on their own or an excellent vehicle for a squeeze of lemon, just how their farmers like to eat them.
Story: Imagine The Beatles... except on a quaint island off the coast Portland, ME, not Liverpool. And instead of a bunch of dudes with bowl cuts, it's a crew composed of an urban planner, a corporate suit, and a lobsterman-marine biologist-married couple. You get the picture. Now jump ahead to 2013 when Chebeague Island Oysters was founded. David and Bob started the farm as a demonstration project on behalf of their local community association. Their goal was to show young families on the tiny postage stamp of Chebeague Island that oyster farming could be a profitable and impactful business. In year two, a young couple asked to chat - he was a home grown lobsterman and she was an island local with degrees in marine biology and invasive species. By the end of the evening, they decided to turn the project into a full fledged band...er, business.
[And - 3 of the 4 owners have fallen in the bay while working - but we're not telling who... :) ]
California Prop 65 Warning
Original: $132.00
-65%$132.00
$46.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available for a limited time only.
Location: Chebeague Island
Farmers: Bob Earnest, David Whiston, Hank Whetham, and Caitlin Whetham
How they’re grown: The Chebeagues are grown in mesh bags and cages placed at the intertidal zone; an area with a more shallow sandy bottom and a long gradual runout into deeper water. The crew prides themselves on repurposing old equipment. Chebeague Island has been a storied ground for centuries thanks to its unique bathymetry (or, seabed features) which brings in a flow of nutrient-rich, colder-than-average water ideal for oyster farming, fishing, and sailing. The good stuff. The super cold water temps elongate the oysters' growing cycle, which takes 4-6 years [!!!] , making a complex flavor profile and super strong shell [think the strength of a slow-growing Red Wood tree, vs a fast growing balsa tree].
Why they're unique: Location, baby! Chebeague Island is the largest island in Casco Bay NOT attached to the mainland via bridge. It's as cute as a fricken button, with only -300-400 year 'round residents, a blanket of evergreen forests and quintessential, rocky, rugged Maine beaches. Their farm is nestled in this beautiful landscape, and at the end of a long day farming, the crew loves to "cruise home on our beat up old pontoon boat, looking at the most beautiful surroundings in the world, muddy, tired and cold, with a huge grin.
How they taste: These oysters are as pleasant as the island where they're grown! Squeaky clean white shells, super clean mouthfeel, approachable on their own or an excellent vehicle for a squeeze of lemon, just how their farmers like to eat them.
Story: Imagine The Beatles... except on a quaint island off the coast Portland, ME, not Liverpool. And instead of a bunch of dudes with bowl cuts, it's a crew composed of an urban planner, a corporate suit, and a lobsterman-marine biologist-married couple. You get the picture. Now jump ahead to 2013 when Chebeague Island Oysters was founded. David and Bob started the farm as a demonstration project on behalf of their local community association. Their goal was to show young families on the tiny postage stamp of Chebeague Island that oyster farming could be a profitable and impactful business. In year two, a young couple asked to chat - he was a home grown lobsterman and she was an island local with degrees in marine biology and invasive species. By the end of the evening, they decided to turn the project into a full fledged band...er, business.
[And - 3 of the 4 owners have fallen in the bay while working - but we're not telling who... :) ]
California Prop 65 Warning
