On the way into town this afternoon, at the end of a beautiful sunny day. Low tide and Judd Cove Oysters. Bill was out harvesting oysters, so I snapped a couple shots. Bill and Char grow them in mesh bags and bring the bags in and then grade according to desired size. The rest go back onto the beach to grow some more. You can see the bags of oysters in the background, they are held off of the sand by racks. It is hard to believe that many local restaurants do not even serve these incredible oysters, they prefer imports, or do not offer them at all.
Bill & Char are mostly selling in the Seattle area during the winter, but we will be sure to have them on the menu when we reopen the restaurant on February 11.
We are very lucky to have such an excellent oyster less than a mile from the Inn and there is no better time to eat them than during the cool winter months.
Here is a shot of one of the Mangalitsa Pigs. He is getting chunky, bulking up. The big ones are at around 200 #'s now. We are happy to give a tour.
Not the best picture, but you get an idea of their size, they do love the mud.
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