Recipes
Pickled Oysters Pickling was a common way of preserving oysters before the era of refrigeration. We've been pickling oysters in our farm store for at least 30 years. Here's our recipe, adapted for 2 pints of yearling. Keep refrigerated and...
A refreshing twist on a classic holiday side, courtesy of Kourtney from Cutemeat.
We've gone round and round about whether we should ever use the words "oyster" and "pudding" in the same sentence. Fortunately this dish is so darn delicious it can unite even the most polarized team. And, oyster bread pudding has a long history even if it sounds novel to our modern "I only eat oysters on the half shell" selves. It's called a pudding (and not a stuffing or a casserole) because it's made of egg yolk and cream.
Hood Canal's answer to the Atlantic lobster roll.
A new twist on a very old school oyster preparation.
The inspiration for oyster sausage comes from the 1988 cookbook Northwest Bounty: The Extraordinary Foods and Wonderful Cooking of the Pacific Northwest. The authors claim that you have not lived until you have gone to the trouble of making, then...
A yummy alternative to traditional oyster stew.
Only the best fried oysters you'll ever have (as well as being the easiest dinner you'll prepare all week).
A delicious, classic and hilariously simple recipe that doesn't even pretend to be modern.
A satisfying, savory dish with oysters, bacon, shallots, cream, butter, and all sorts of other delicious things. This is the eye opening kind of dish that, when we make it at cooking classes, inspires the students to say they never knew cooked oysters could taste so good. To that we say: stick around, lots to see here. Enjoy!
