Gardens to Tables

Fall is time for:

Preserve Summer and Fall Produce

Try canning your fruits and vegetables with these tips from Modern Farmer magazine: Canning 101.

Our Favorite Books

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What's the best fall garden activity?
 
Welcome to Gardens to Tables Recipes Main Courses The Jolly Oyster Brings Aquaculture-Farm-to-Table to Ventura's San Buenaventura State Beach
The Jolly Oyster Brings Aquaculture-Farm-to-Table to Ventura's San Buenaventura State Beach Print E-mail
Written by Ann Shepphird   

Jolly OysterWhen Mark Reynolds wanted to go into the business of farming healthy, local, sustainable seafood, he quickly learned that the only real sustainable seafood option was to raise filter-feeding molluscs. So he started with oysters and clams. In addition to being sustainable, oysters are packed with vitamins and minerals and low in calories -- only about 10 calories apiece, according to Reynolds, who said that was one less than licking a stamp (and a whole lot tastier).

Reynolds and business partner Mark Venus started their venture down in Baja California in 1997 and seeded their first farm in 1999. They now have two farms producing Kumamoto and Pacific oysters and Manila clams. Many of their oysters and clams go directly to restaurants but consumers who want to buy directly from the source can now visit The Jolly Oyster at San Buenaventura State Beach in Ventura and either buy the molluscs to take home or just shuck them right there at the park -- which offers picnic benches and outdoor barbecues for a true seaside feast.

If you're interested in doing the latter, you'll need a shucking knife for the oysters (and some charcoal and a skillet, if you're going to be grilling the clams). You'll also need some sauce. Reynolds was kind enough to share his recipes for a mignonette sauce and a Thai chili sauce, both of which go great with the oysters. Even better, the ingredients include many of the things growing in our gardens. Enjoy!

Mignonette

Red or white wine vinegar
Shallots, finely diced
Cracked black pepper
Cilantro

Thai sauce

1 cup fish sauce
1c lime juice
1c lemon juice
Cucumber, finely diced
1 bulb garlic
Salt
Brown sugar
Red Thai chilis (fresh) chopped

 
© Copyright 2008-2015. All rights reserved. Web design by DigitalFamily.com