5/8/2026

this time of year is always a bit of a challenge for me to organize in my brain. oddly, muscling all the oysters up off the bottom and re-rigging them with floats is the easy part. that happened last month. now, all of the gear that i used to carry oysters ashore during winter harvests has to get cleaned and fixed up and brought back out to the farm, and all of the smaller oysters have to get divided as evenly as possible back out into that spare gear. while i do this i'm cycling the dirty winter gear up for a couple days of air drying before putting it right back to use too - it's a lot to keep track of! i'm also harvesting continuously, so in between these projects there's the usual culling and counting and prepping for that.

while i'm not increasing the number of oysters i'm growing each year, i am planning to set a couple new moorings to add more lines and gear so that i can spread things out a little more thinly than usual, something i'm hoping will make things easier on my back a little later in the season when everything is growing and getting huge and heavy. i also find that fewer oysters per bag tends to translate pretty clearly to more uniform, round, sturdy-shelled oysters. running a farm is always a big experiment!

8/22/24

August has come and gone in the blink of an eye, as it always seems to do. The weather

oyster seed looking big and beautiful!

has been beautiful this year, temperatures have been a bit more reasonable than the blistering heat and humidity of July, making long work days on the water a lot more productive and bearable.

I've been ticking off most of the usual August projects one by one, but some things have been going a little bit differently this year, for better or worse. This later part of the season always requires lots of my energy going toward the seed, which at this point is much bigger and growing very fast. This year is no different there, and I've been doing lots of sorting by size to maximize the seed's potential and keep it organized, and dividing it up and spreading it out into more and more bags as it increases in volume to keep the individual oysters from getting overcrowded and competing for food. This year's batch of seed has developed a bit of a bigger split in growth rates than I am used to, though, which has been challenging. A good portion of the oysters grew speedily and graduated out

Just another beautiful calm day on the farm.

of the nursery boxes quickly, but there is a noticeably greater quantity of much slower growers that usual this year which continue to remain in the boxes. Every two weeks I grade thru the slow pokes and pull more of them out that are ready for the smallest mesh grow bags, but I've had nursery boxes in for much longer this year than I am used to. Fingers crossed the little ones will size up enough soon so that they are substantial enough to survive the winter.

Late summer also entails lots and lots of fouling management - this means lots of air drying and scrubbing and scraping to try and stay on top of all the slimy algae and creatures that proliferate in the warm water and make the oyster gear heavy and clogged up. One little bright spot this year, though, has been the absence of the giant mussel spawn that usually causes millions of baby mussels to settle and attach themselves onto my oysters and gear. I'm not sure why I missed that event this year, if it came earlier in the season (there was some evidence of an early spring spawn) or what, but I am grateful to have a little bit of break on the mussel management.

7/1/24

Things have really been cranking away out on the sea farm lately! The water is warm warm

This year's fresh new baby ones! 3mm in size and growing already.

warm, the oysters are growing like crazy, and so is everything else that likes to cling to the gear and needs to be dealt with. Last week I also got the call to come scoop up this year's batch of 150,000 oyster seed, so I've been spending time lately getting them comfortably situated on the farm too, and watching to make sure they are adjusting okay. The seed process is relatively easy to get started. Once obtaining my bundle from the hatchery crew, who packages them up carefully so they stay damp and cool for the trip out out to the farm, I just zip them out as quickly as I can and get them evenly divided out onto the fine mesh inserts that they will start out in so they can safely go into a floating bag on the farm without escaping. In no time (2 weeks, usually) these 3mm diameter babies will have grown enough that I will be ready to spend some time grading out the biggest of them and upgrading them into the smallest mesh floating bag I have. From there, it's off to the races!

A snap shot of last year's seed oysters, some of which are now huge while others are not.

I've also been doing lots of tending of the juvenile oysters on the farm, which were last year's seed oysters and will be this winter's harvest. These guys make up the biggest part of the farm stock at the moment, volume wise, and as such they require the most amount of tending just to keep all that gear clean with occasional air drying and bag shaking to knock of some of their newest growth so they don't get too big to fast and develop nice shells. The lot ranges quite a lot in size, from 2 inches at the biggest end to less than an inch in the smaller grades. This is pretty normal for a given oyster class, and the best thing to do for all of them to just keep grading as we go and grouping like sizes with like sizes. I'll be pulling off the biggest of this year class for harvest before the year is out!I've also been spending some time doing one of my all-time favorite oyster farming activities lately - snorkeling for bottom planted oysters! These guys aren't technically wild specimens,

Freshly snorkel-harvested bottom dwellers

because I intentionally scattered them here and there on the bottom of my lease at some point in time. I do this sometimes if I've run out of gear to house my entire crop in, or if I've reached close to the end of a harvesting through a year class to find some amount of runty slow growers that are just taking too long to size up for me to invest anymore time or gear into taking care of. I set them free on the parts of the lease that have a firmer bottom (soft soupy mud is liable to suffocate them), and I leave them be for six months or a year before circling back to them and picking up the ones that are big enough to go to market either by walking or snorkeling around at low tide and hand-picking them. These oysters look remarkably different than the ones that come out of surface culture - contact with the benthic zone and the bottom substrate causes them to take on some stunning green hues in their shells, as well as some barnacle friends and other critters who like to attach to things on the bottom. They tend to grow some really hefty thick shells which makes them nice for shucking, and their meats are also often a big firmer and chewier and a bit different in flavor just due to the different kinds of food sources they have access to down on the bottom. There will be more of these beauties to come this summer!