Paul Appleby from Seafresh Oysters comes to the Greensgrow Community Kitchen to teach a workshop how to shuck oysters. He’ll cover topics like oyster varieties, growing methods, taste differences, the history of aquaculture and issues of sustainability surrounding oyster farming.
Everyone will get to shuck and taste some of these cold briny bivalves as we get tips on best practices for shucking at home. Everyone will get an oyster knife to take home too. Registration required.
November is a great time to eat fresh oysters. As water temperatures cool down and spawning is through, and our local oysters are more plump and flavorful.