SWEET TALK
A Conversation with Salty Oats Creator Terri Horn

by Dianne Langeland

Terri, elbow deep in cookie dough

We first discovered Salty Oats a few summers ago and were wowed by the curious salty-sweet balance of the best darned oatmeal cookies we ever ate. And then, before we could get enough of them, they were gone, only to mysteriously reappear the following summer. We had to get the low-down from their inventor, Terri Horn, if only to persuade her keep baking in winter.

How did you get started baking professionally?
I baked my way through college while studying education in North Carolina and continued working at a restaurant when I began teaching. I soon discovered that my sense of fulfillment, my curiosity, my inspiration was in using my hands to create, so I left teaching to start a small dessert company.

What was the inspiration to add a sprinkling of salt on your cookies?
The inspiration for salting the cookie was something I had seen at a bakery I worked at in North Carolina. However, I consider this cookie "mine" after years of reworking the recipe and ingredients and making, who-knows-how-many cookies over 14 years.

Where else have you baked?
I first sold Salty Oats in DC in the 1990s when I was working at Marvelous Market, the first real artisanal bakery in DC. I worked at 21 Federal and Chanticleer on Nantucket, and spent a long season working for Todd English at Isola on Martha's Vineyard. I also worked for 1789 in Georgetown for eight years. In addition I was awarded two scholarships to study and work in Paris at the Ritz and Le Notre for five months.

Paris, Washington DC, North Carolina…what brought you to Cape Cod?
All my life I've had a special affinity for the Cape. It feels like home. I've been coming here for almost 30 years, but it's only been since I left the restaurant life that I have been able to stay for a whole season. This is my third.

How did you develop your distribution channel on the Cape?
I knew and loved Jean Iverson and was thrilled when we first discussed my baking for Kelly Farmstand [Route 6A in Cummaquid]. Each year I've expanded my offerings there. This year the Salty Oats will return, of course, along with their sister cookie, the Chocolate Salty Oat. The new cookie is something I have wanted to do for a long time. I also plan to bake pies, turnovers, scones, maybe granola, and, I hope, some breads. The beauty of baking for the farm is that I can wake up and decide what I want to create that day. I use Jean's rhubarb, raspberries, and veggies as I can in my baking. Jean is getting me organic eggs from someone in her gardening club. This also will be my third year selling to Fancy's Market in Osterville and to the Lavender Farm in Harwich. I'll also be selling my baked goods at the Mid-Cape Farmers' Market and the Provincetown Fish & Farmers' Market for several weeks. [You an also order them by emailing Terri at saltyoats@aol.com]

Rumor has it that the Food Network was following you around one day.
They are developing a new version of Recipes for Success, which will most likely air in the fall. I am going to be featured in a segment about starting a cookie company. Since summer on the Cape is the highlight of my year, the producer and the cameramen came in May and followed me for a day: to Fancy's Market, to the bank to open an account, to visit with Jean on the farm, and to a meeting with Jim Miller who heads up the Hospitality Program at Cape Cod Community College. It included an interview with my mom, and closed with my dog, Clementine, and me walking into an amazing Cape Cod sunset.

What about your relationship with Cape Cod Community College?
Starting this summer, I'll be working out of the kitchen at 4Cs as part of their incubator program, which makes available facilities and expertise to local entrepreneurs in the hospitality industry, with emphasis on locally grown and produced foods.

When are you going to move to Cape Cod full time so we can always have access to Salty Oats?
That is something I think over seriously each summer and it seems each year I stay a little longer. Perhaps it will come down to finding the right space for my "summer bakery", or perhaps it's just a matter of getting to the point in my life when I decide "This is it, this is where I want to be to do what I love most, and the time is now..."

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Man in Demand: Tim Friary's Organic Produce Scores with Local Chefs and Consumers

by Dianne Langeland

Tim getting strawberries ready for farmers' market

oke around restaurant kitchens or farmers markets on the Cape and the supplier of local seasonal produce most frequently named is Tim Friary. Friary, who is the proprietor of Cape Cod Organic Farm in Barnstable, supplies more restaurants and is the linchpin of more farmers markets than any other grower on the Cape. From June through October, from Provincetown to Hyannis, you can find Tim's toothsome produce on menus and market stalls. If you enjoyed particularly tasty salad greens or young asparagus at top-notch local restaurants this spring, chances are they were grown by Tim.

Cape Cod Organic Farm is located on two properties in Barnstable with a total of 24 acres under cultivation. The largest parcel is on Commerce Road where Friary rents about 20 acres of the old Lowell Estate. When Tim first toured the property he was amazed to find a 1965 tractor in the barn with only about 80 hours on it; it had not been touched since the former farmer, Joe Novack, retired more than thirty years earlier. The property also includes a 72-foot greenhouse, a chicken coop, and pens for pigs and ducks. In 2003, Tim also purchased 1.5 acres of farmland on Route 6A in Cummaquid where he also leases an adjacent 2.3 acres.

Although he spent a lot of time on his Italian-immigrant grandparents' farm in Taunton, Mass., when he was growing up, Tim became a farmer in a round about fashion. After high school, Tim went west, attending college in Colorado where he studied forestry before moving to California during what Tim euphemistically calls the "experimental phase of my life." Ultimately Tim returned to the east coast where for about three years he worked as a farm therapist at a halfway house for schizophrenics in Hyannis. One of his programs was helping residents cultivate a kitchen garden. According to Tim, although it was only a 'small' plot - about 80'x25' - it was "strategically situated" over a septic system and yielded an amazing quantity of produce. The program was extremely popular among the residents; Tim claims that it's very calming to work in dirt. Yet, despite enjoying growing vegetables, he still wasn't ready to fully commit himself to the life of a farmer.

Tim next became a logger with a firewood business on the Cape. After he cleared a 35-acre parcel in Barnstable, he started growing Christmas trees and then native plants like blueberry, bayberry, and native grasses such as American Beach Grass, which was the main crop at Seabury Farm in Barnstable where he was a partner for many years. In 1996, after Seabury Farm closed and coincidentally at about the same time as his marriage was dissolving, Tim finally returned to his roots and became a full-time professional farmer.

From the start Tim never used chemicals on his crops. His grandparents had always gardened organically, and, frankly, the idea of using chemicals to grow something you put in your mouth just didn't make sense to him. Being certified organic requires a lot of record keeping and much paperwork, and although many people sell organic without certification, Tim believes the process keeps things "on the cuff " as he puts it, so he sticks with the rigorous program.

Initially Tim grew mesculun, arugula, potatoes, tomatoes, and squashes, which he sold at the Orleans Farmers' Market and through a weekly CSA program. (Community Supported Agriculture programs, or CSA's, enable consumers to buy weekly "shares" of a farm's harvest before the season begins. In return, throughout the season, participants regularly receive a bag with a variety of just-picked items from the farm.) For insurance reasons, Tim couldn't have CSA buyers come to his farm, so he spent a lot of time driving around to his customers' homes dropping off their CSA bags - an expensive, time-consuming proposition. That was the first and last year Tim offered a CSA program.

In his second selling season, to make up for income lost by canceling the CSA program, Tim pursued upscale Cape restaurants as regular clients and also started selling at the weekly Chatham Farmers' Market in addition to the Orleans Farmers' Market. It was what Tim calls the height of the "mesculun craze" and he was bagging about 250 lbs. of the popular mixed salad greens a week. He also increased acreage for his potato crop, offering customers 12 different varieties of spuds including fingerling, banana, Yukons, Red Bliss, and Red Pontiac.

Over the years, Tim has continued to experiment with new crops. Last year for the first time he planted corn, however without pesticides, corn easily succumbs to worms. Tim tried an organic approach to controlling the problem, injecting each ear of corn with mineral oil, but he was too late to save his crop. One-and-one-half acres of wormy corn were turned over to the raccoons, which, according to Tim had a real feast in his fields.

In recent years, Tim has also started growing strawberries, slender French green beans or Haricot vert, watermelon, and asparagus in addition to potatoes, squashes, greens, radishes, tomatoes, and carrots. This year, Tim has expanded his offerings even further with fennel, leeks, chives, and shallots. He reckons that he grows more than 60 different varieties of produce. Tim is also considering getting some sheep to add to his livestock, which include pigs, ducks, and chickens that he raises for his family's personal consumption. His children have a healthy farm-family approach to livestock; rather than adopting them as pets, the Friary kids look forward to when the pigs will go to market thereby delivering their favorite bacon to the breakfast table.

One of Tim's Tibetan farm hands washing mesclun

About five years ago, Tim started getting help in his fields from some Tibetan farmers, who were washing dishes during dinner service at Abbicci. Although they did not speak much English at first, they managed to communicate in what Tim calls the universal language of farmers. The Tibetans immediately impressed Tim with their work ethic and their knowledge. For example, Tim didn't have any irrigation hoses on his Route 6A property, so the Tibetans showed him how to dust mulch, which is to apply a layer of dirt over the vegetable beds to prevent water from evaporating. After putting in a full day in Tim's fields, these hardworking gentlemen still spend their evenings washing dishes at Abbicci. Most of the money they earn is sent back home to their families and villages from whom they are separated for years at a stretch. You frequently spot his farm hands riding their bikes to and from work along Route 6A in Cummaquid and Yarmouthport.

Early this season, we had a dinner party featuring Tim's asparagus and strawberries, which elevated a simple meal to the sublime. The buds on the asparagus were tightly closed and the stalks firm and crisp with a pronounced nutty flavor not found in bunches shipped from far away. The humble strawberry shortcakes we served were consumed in respectful silence after the first spoonfuls elicited moans of pleasure as the brightness of the sun-ripened berries hit the palate. Fresh strawberries are a taste revelation the same way a genuine summer tomato is - how we managed to exert such heroic self-control and not devour the entire bowl of berries before our company arrived is still a mystery.

This year, Tim will be supplying fresh produce to many of the mid- and lower Cape's finer restaurants, such as Brewster Fish House (Brewster), Grille 16 at Asa Bearse House (Hyannis), The Martin House (Provincetown), Naked Oyster (Hyannis), Nauset Beach Club (East Orleans), and The Wicked Oyster (Wellfleet).

For those interested in purchasing Cape Cod Organic Farm produce directly, Tim can usually be found holding court over his fresh veggies at various farmers' markets on the Cape: Wednesday mornings in Hyannis, Friday afternoons in Provincetown, Saturday mornings in Orleans.

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On Cape Cod, Lavender's Blue Dilly Dilly is Just One Variety

by Candace Byrne

he relaxing properties of lavender soon begin soothing drivers who turn at the small, white, lettered sign at the corner of Route 124 and Weston Woods Road in Harwich, follow more signs with small arrows marking the way to the farm, travel past the Sutphins' house, then park and enter the shed where lavender products are sold. The Cape Cod Lavender Farm, owned and operated by Cynthia and Matthew Sutphin, is the place on the Cape to go for lavender plants, products, and, in season, armsful of lavender's scented flowers.

Cynthia holding court at the Lavender Harvest

Cynthia Sutphin has been cultivating lavender and selling lavender plants for fifteen years on the twelve acres of Cape Cod Lavender Farm. She began with 400 plants; this year, she'll sell 8,000 gallon-sized containers, 12 varieties of lavender. In late June and early July, when the plants bloom, Cape residents and visitors will come to the Farm to buy the purple flowers, whose scent evokes a sense of well-being, calm, and balance.

Landing on Lavender

For Cynthia, arriving at this point in the business, when the "blue gold," as the French refer to lavender, is the focus of the Farm, seems itself a journey towards balance and calm.

Prior to 1990, she did the rounds of farmers' markets, on the Cape and in Boston, selling snapdragons and other annuals, but she found that adhering to those markets' schedules, rain or shine, constricted her and left her little time for her family. In 1990, she turned to lavender, because, in her words, "it was unique." No one else on the Cape focused on lavender. Even today, no one else on the Cape offers as many varieties of the plant, most from the English Lavender family, for its hardy adjustment to the climate of Cape Cod.

In the fifteen years that the Farm has been centered on lavender, just two bad winters stressed the crop - and Cynthia. This past winter, she said, snow blanketed the lavender mounds in December, and they slept covered and protected until snowmelt in spring.

When Cynthia first started selling the plants, she sold them from the ground. During bloom, she would take the flowers to Cape markets. The first seven years focused on lavender, the Farm operated the same way: selling plants from the ground and flowers from local markets.

Then, on June 27, 1997, just at "show," as Cynthia refers to full bloom, the Harwich Oracle wrote an article about the Farm, and in the article Cynthia invited readers to visit the farm over the weekend, stroll the grounds enjoying the show, and buy the flowers picked fresh in the morning.

Entranced by the Oracle article, customers drove out to the Farm in a steady stream. Cynthia and her daughter Anna - her four children all help on the Farm - said they were astounded and could hardly keep up.

There has been no looking back - and no regular sales at farmers' markets, although Cynthia will sell the flowers at the height of bloom at Provincetown's new farmers market.

The Enchanted Garden

The Lavender Farmlands

Customers drive right to the Farm, sometimes to buy plants or other products, sometimes just to stroll the grounds, which expand as the family clears land within their wooded acreage and plants rows of lavender. One area in particular delights adults and children both: the Enchanted Garden, a shaded area of flowering perennials, columbine, hostis, goatsbeard, designed by stone mason Eddy Foisy. His skill with stone manifests itself in the garden's centerpiece, a miniature medieval castle, three stories high with leaded glass windows, in the benches within the garden, and in the fairy portals hidden in the Enchanted Garden's low stone walls.

The lavender itself grows in several cleared areas within the acreage, around 14,000 plants. Lavender thrives in full sun, in soil with good drainage. Robert Kourik, in The Lavender Garden: Beautiful Varieties to Grow and Gather, writes of the three essentials: drainage, drainage, drainage. Although very young plants need water to get established, after a year most lavender is drought-tolerant and low maintenance. Cynthia recommends adding a bit of lime if soil is acidic and cutting the plants back 1/3 in the fall. With the trim, the plants form a low-lying mound, their green or silver-green foliage lovely along borders or in groups.

Colors and Scents

Gardeners are most familiar with the range of purple flowers implied in the name and evident in varieties like Hidcote's deep purple and Munstead's lighter purple shade. Lavender also blooms white in certain Hidcote and Provence varieties and pink in the Jean Davis variety. Cape Cod Lavender Farm has developed its own variety, from a rogue offshoot of the Hidcote variety, with a deep purple flower. Named Harwich Blue, these plants will be available at the Farm next year.

Along with the color, gardeners will choose varieties for their height and the length of the spike. Varieties grow 2-3 feet tall, some, like Dilly Dilly, with a long spike of flowers.

Lavender's calming scent lies in both the flowers and the foliage. In talking of the different varieties, Cynthia runs her hands along the foliage, releasing the scent. The scent also wafts through the shed where lavender products are sold. Many of the products depend on scent: candles, sachets, eye and neck pillows, lavender soap, rain and lotions. Posters and specially designed tiles and textiles depend on lavender's color. And other products spotlight its culinary appeal.

Parsley, Sage, Lavender and Thyme

Lavender Plants

Lavender, of the mint family, is related to rosemary, sage and thyme. Whole or ground in a pestle or grinder, fresh or dried leaves and flowers are used in both sweet and savory dishes. From the shed, Cynthia sells a lemon-lavender marmalade, made in Harwich especially for the Farm, as lovely to look at as to eat, with the deep purple lavender flowers and yellow lemon peel suspended in the transparent jelly. Cynthia likes to baste the marmalade on chicken before baking or grilling. Dried or fresh lavender can be substituted for rosemary as a rub for grilled meats, and meat or shrimp can be grilled on woody lavender stems.

A lavender lemonade mix, especially refreshing in the summer, and a mix of herbes de Provence featuring lavender are also sold from the shed. Cynthia uses the herbes de Provence in stews and salads; summer salads also take an addition of lavender flowers.

Lavender enhances sweet baked goods as well. One method for baking with lavender involves mixing lavender flowers with sugar, letting the lavender infuse the sugar for a week or so, and then straining out the flowers and using the sugar. In season, also available in the shed at Cape Cod Lavender Farm, a local baker supplies lavender shortbread, which Cynthia says she can't keep in stock. Lavender infused milk or water, made by steeping 2 T. lavender per cup of boiling liquid, can serve as the base for custards, crème brulee, ice cream, sorbets and baked goods.

Cynthia recommends experimenting with quantity to flavor foods, starting with a little, as an excess will give too perfumy a quality. If used dried, lavender is more potent, and only 1/3 of the quantity is needed.

The menu at the Sutphins' annual harvest party for family and friends highlights lavender flavored foods. Cynthia offers a glass of white wine or champagne with a sprig of lavender blossoms in the glass. She uses the lemonade mix plain and as a base to make lavender margaritas. On the table are Swiss cheese quiche flavored with lavender and lavender focaccio bread, with lavender leaves replacing the more common rosemary. Naturally, armsful of lavender blossoms grace the tables.

The "Show"

"Show," when the plants are in full bloom, generally occurs for a two week period around late June. Customers roaming the farm during this time will see rows of mounded lavender plants, the spikes rising 2-3 feet and topped with all shades of lavender flowers.

Early in the morning, family and a friend and seasonal worker named Liz will move down the rows of lavender. They gather up the spikes of flowers and snip them off with scissors. They bunch the flowers in a thick handful and return to the shed with baskets of bunches, sometimes to waiting customers, who arrive early and continue in a steady stream at this time of year. At the end of the day, Cynthia takes the flowers that are left and spreads them in very thin layers along a roll of paper. She dries them by unrolling the paper in an attic and letting the summer's heat work. Baskets of flowers, fresh and dried, are available in the shed.

It's the Farm's busiest time with customers, and Cynthia and Matthew relish it. Directions to the Farm - and other information about lavender - can be found at www.capecodlavenderfarm.com.

Some time in the future, Cynthia and Matthew will build a tree house on Cape Cod Lavender Farm, overlooking the swamp maples at the edge of the neighboring conservation land. They'll decorate it simply - a featherbed, some lavender pillows - and have another area - a perch - from which to enjoy the calm and sense of well-being that lavender impounds.

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Cultured Eating: A Cape Cod Local Enjoys Life

by Doug Langeland · Photos by Carole Topalian · Illustrations by Mary Ogle

Les Unloading Oyster Spats

Note: While researching this article I had a unique opportunity to spend time with the operators who cultivate shellfish on the flats around the Cape. Unfortunately this was right in the middle of the red tide that hit with a vengeance this spring. I sure got a personal perspective on headlines like "Red Tide Costs Cape Shellfishers $2 Million per Week" when I saw the harm to these small business people with families to feed and mortgages to pay. Their worry was palpable and I really appreciated the grace they demonstrated to a curious magazine guy, as well as their gallows humor. Now that the beds are open again I urge our readers to go out of their way to support local shellfishers by seeking out Cape Cod clams and oysters. Ask restaurants and fishmongers where the shellfish comes from and urge them to buy from Cape Cod growers.

ometimes it takes someone far away to make you really appreciate something that is right in your own backyard. Last year we ordered a gift of local shellfish from Barnstable Seafarms for our Edible Communities colleagues in California. Their reaction was gratifying. "Amazing", "delicious", "huge", "sweet" and "perfectly shaped" were just a few of the compliments we received about the oysters and littlenecks we sent.

We decided that we needed to learn more about Barnstable Seafarms, so we called owner Les Hemmila, who, it turns out, lives less than one mile from our house. We've had the pleasure of interviewing him, spending time on the water with him, and sharing a great meal - that included some of his oysters - with him and one of his partners at a Scargo Café, one of the restaurants they supply. Les is a lot of fun to be around; you eat well and learn a lot about shellfish, too.

Cape-Raised Globe Trotter

Les's grandfather, who immigrated to the Cape from Finland, and father were both avid amateur shellfishermen, however Les is the first member of his family to make it his vocation. Les's biography gets very interesting because of what happened next in his life. When he was 15 years old, Les temporarily - or so he thought - left the Cape to explore California; it would be decades before he came back to live. Les ended up attending the City College of Santa Barbara "majoring in surfing" as he describes it. One day he overheard someone talking about abalone diving and he thought it must be like shellfishing, so he talked his way into a job working on an abalone boat. When one of the divers quit, the boat owner gave Les the job. Scrambling to gain knowledge by reading books, Les was soon diving off the boat using a "hooka" system that provides oxygen to divers through pipes. He quickly became adept at identifying and grabbing abalone off the ocean bottom.

Les enjoyed diving so much that it became his profession for the next seven years. Over time he identified a market need and, drawing on skills from his Cape childhood, began building abalone boats. The business took off. Soon he was building many types of craft, including specialty vessels like search-and-rescue boats for the City of San Francisco and governments around the world.

Raking in Oysters

Once when Les traveled to Indonesia to install some replacements parts for a customer, he discovered that no one knew how to maintain the boat properly, so he stuck around to train the local staff. Les was so enamored of the place that he remained and eventually he took over responsibility for the entire operation. On weekends he traveled to Bali to repair boats and ran a charter dive boat for the local Marriott. Les also became involved in fisheries development, leading local projects to develop low-intensity shrimp farming operations.

In total, Les spent 14 years in Indonesia. He met and married his wife Valeria there and their children were born there. Both Les and Valeria loved the people and culture of Indonesia and their love for the island nation only deepened over time. But as the years went by, they also began to miss home. Valeria an American from New Hampshire, who was doing an internship studying security issues when she met Les, wanted to advance her career and they both wanted their children to experience life in the U.S. During a visit to their families, they became smitten by Cummaquid and decided to move there in 1991. Les and Valeria joke that most people travel later in life when careers are finished and kids have married and moved away from home, but that they "did it backwards".

Surfing + Abalone + Boat Building + Fisheries + Cape Cod = Shellfishing!

Initially unsure of what field to pursue upon returning upon returning to the U.S., Les says it became pretty obvious once he thought his experiences around the globe. In his mind a Cape upbringing, abalone diving, fisheries management, and boat building added up to shellfishing. So he built a boat and went to work on the flats. For a few years, Les succeeded with wild shellfish harvesting but he soon learned the vagaries of that approach when supplies dwindled. Les figured he had to start growing his own spats and, thus, Barnstable Seafarms was born.

Les has been growing shellfish in the cold clear waters around Cape Cod for about ten years now. He has grants in Barnstable Harbor on the northside and in the Five Bays area on the southside of the Cape. He cultivates the Eastern Oyster (Crassostrea Virginica), a naturally occurring and fertile oyster native to the Cape. You'll find them listed on restaurants as either "Cotuits" or Barnstable Oysters.

Many wholesalers tend to view oysters as a commodity, but some appreciate quality differences. To the discriminating, taste and consistent shape and thickness of shell are important. Restaurants prefer oysters that have a clean taste of the sea and also an elegant look. The steps taken during the growing process are key to creating oysters with such distinguishing qualities. For example during part of the maturation process, Les has a rule of thumb that each oyster should be touched and moved or turned once a month to ensure consistent, nicely-cupped shapes and intact shells. When you consider the hundreds of thousands of oysters he raises, the amount of labor involved is incredible. But Les has a goal is to create a Cape & Islands Shellfish brand, with national recognition, similar to that associated with Wellfleet Oysters. The brand identity he seeks would be one of high quality and perfectly-shaped, large oysters.

To grow the business and ensure a consistent supply of quality of oysters and littlenecks, Les has joined forces with four other local shellfishers to form the Cape Cod Cultured Shellfish Group. The group includes John Conners in Wellfeet, Bethany Wallton in Eastham, Scott Mullin in Barnstable, and Andrew Cummings in Wellfleet. All the group's shellfish are farmed with environmentally-sustainable techniques on local family farms. In addition to joint marketing, working together allows them to sell a variety of local oysters including Wellfleet, Cummaquid, and Eastham. It also provides a steady supply since local temperature differentials cause oysters to spawn and grow at different rates. Also diseases tend to be highly localized. This was illustrated recently when the entire northside of the Cape was closed due to red tide while the southside beds in the Five Bays remained open.

Probably the most important part of working as group is that they have abundant supply to service large national orders. Using overnight shipping from their new federally-inspected processing facility that is HACCP approved (Hazard Analysis Critical Control Point) the group can offer freshly harvested shellfish to gourmets anywhere in the country.

With their new strength in numbers, the group is taking advantage of programs that help them market regionally and nationally. Last year they attended a chef's event at Dan'l Webster Inn in Sandwich sponsored by SEMAC (South East Massachusetts Aquaculture Committee), a state-funded center whose mission is to foster the sustainable development of aquaculture in the region through education, research, technical and economic assistance, best management practices, and demonstration projects. The event was so successful that the Cape Cod Cultured Shellfish Group received a "flood" of orders from restaurants in Boston and New York. Based on that success, they are continuing to focus on chef events like the New England Food Show and the International Boston Seafood Show.

But you don't have to attend food shows to find shellfish from Les and his partners. Many Cape restaurants prominently feature their oysters in raw and composed state, including 902 Main (Route 28, South Yarmouth), Hearth n' Kettle (multiple locations across the Cape), Naked Oyster (Hyannis) Scargo Café (Dennis), and Wimpy's, (Osterville). If you prefer to eat your oysters in the privacy of your home, you can find Cape Cod Cultured Shellfish Group shellfish at Cape Fish and Lobster on West Main Street in Hyannis.

You can also order a sampler of shellfish varieties by calling 508-280-4125 or visiting barnstableseafarms.com.

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