Oyster Blog

but don't worry, snow is still a long ways off. Several weeks ago we lost our camera's battery charger. Since then, we've had to rely on our friends for blog photos. Today we finally bit the bullet and ordered a...

but still not hoity toity:

Geoduck shell photo shoot.

Sunday, August 16th we'll be barbecuing oysters and steaming clams at the McReavy House Museum Art Free-for-All, in Union, Washington. There will be arts and crafts demonstrations throughout the day, so stop on by to learn about basket weaving, goat...

Our friend Evan from Villines Masonry worked all last week (in the record breaking heat) putting a Hamma Hamma river rock facade on the new building. Here he is below, drinking a Bubble Up: Portable sawmiller Dan Stewart milled up...

Noctiluca, the dinoflagellate that caused a red algal bloom in the Canal last month, courtesy of Pete Becker. Oyster larvae, courtesy of the Smithsonian Environmental Research Center.

Yesterday was the hottest day in Washington State's recorded history, and we celebrated the 100 degree weather by water skiing. We don't ski very often, so we had to improvise our equipment: We used the farm's 16 foot Boston Whaler...

At first glance, this seems both ridiculous and sad: To test whether or not oysters in France are safe to eat, officials inject three mice with oyster liquid. If two of the mice die, then the oyster producing region is shut...

It's been hot and dry for weeks, the water has warmed up, and the oysters are starting to spawn.  And this is actually a really good thing, because although we do buy oyster seed, we rely on natural "sets" to...

...aka pickleweed, glasswort, salicornia, marsh samphire, sea asparagus. Sea beans, a crunchy, salty sea vegetable, thrive in estuaries up and down the Canal.  But even though they're ubiquitous, they're not part of the Lilliwaup food culture. Most people around here...