The Hama Hama Farm is a watershed. Upstream, we work on tree time, stewarding a forest for seven decades before harvesting clear, tight-grained Douglas-fir. We pick mushrooms, raise cattle, and boil fir needles into jelly. Downstream, our schedules are set by the gravitational pull of the sun and moon.
On the beach, we harvest at low tide and bring product to shore at high tide. Above the tideline we produce and nurse oyster seed, wash oysters and clams to sell, and shuck oyster clusters. We don’t feed, fertilize, or doctor anything, and the animals actively clean their environment as they grow. Our farm is an ecosystem, and from forest to flats, from salt water to fresh, from low tide to high, it’s always in transition.
Over the years we’ve branched out to explore different merroirs and added farming methods to produce oysters that are unique in the market and truly distinct from one another.
We grow two varieties of oysters at our home farm: classic, beach-grown Hama Hamas and tumble farmed Blue Pools. We also source oysters from elsewhere in Washington State, procuring super-sweet Sea Cows and Hove Coves from the nutrient rich estuaries of South Puget Sound.
Because seasonality varies with region, we’re also experimenting with some new summer-time varieties grown in the frigid waters of the San Juan Straits.