Buzzard’s Bay is an estuary characterized by it’s 280 miles of shoreline, which snakes in and out to create over 30 harbors and coves, including Monk’s Cove. Our farm is at a unique convergence, where the bay meets the cold Atlantic currents of the Cape Cod Canal.
Over a century ago, before construction began on the Cape Cod Canal, there was a rich oyster tradition in Bourne. Many small oyster farms were leased to members of the community and existed in the same area where we farm today. Once the dredging of the canal began in 1909, these farms disappeared. The centennial anniversary of the opening of the canal was celebrated in 2014, the same year we will harvest our oysters for the first time, reviving the tradition of oyster farming in Bourne.
Buzzards Bay is known for it’s biting southwest winds, which give the sea a steady chop. Unlike intertidal farms, where the oysters are grown in tidal flats and exposed twice a day at low tide, our oysters are grown in 7-10 feet of water. We access the oyster cages by hauling them up onto our Seaway lobster-style boat, the “Aw Shucks!”, and all our equipment is powered by solar panels installed on the roof. We sort our oysters out on the “Shuck Shack”, a floating workstation protected from the winds by Toby’s Island.
Oyster farming is one of the most sustainable methods of farming. We do not disturb the natural resources around us. In fact, our crop contributes to the health of the bay. One oyster can filter up to 50 gallons of water each day - pulling nitrogen out of the water column and helping to prevent dangerous algal blooms.
Out on the farm, the osprey shriek and hunt, seals bathe in the sun, and the perfect scent of salty sweetness rolls up the bay with the wind. We are lucky to farm in such a beautiful place, and we are lucky to call Buzzards Bay home.