My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”
Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.
I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.
The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.
So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,
but last minute decided to partake with other folks cheerily sitting at picnic tables eating fresh and grilled oysters.
- Buy oysters from farm, complete with bucket and shiv. Respond decisively to the cashier’s ” you know how to shuck these, right?” in the affirmative. Optional: look up a YouTube video on how to shuck oysters.
- Wrap an oyster with the towel to protect your hand from the sharp edges
- Locate the hinge of oyster shell and wedge the shiv into it, angling back and forth until you hear a click and it opens. Run the blade around the edge as needed.
- Slurp meat up**
- Optional: add lemon juice (this was really not needed here) Toss shell over shoulder onto ground.
Novelty Rating: 6 of 5!
Lesson Learned: I better plan to be spontaneous more often, this really lit up that “aha” light bulb/fuzzy feeling in my head, oh boy!
Oysters are sustainable! See NPR article
I researched these for you until I was completely motion sick on the bus to Quezon City. You’re welcome.
Likelihood of Repeat: 80% I really want to go back now..
- Sure, you can get oysters from downtown Seattle’s Taylor Shellfish farm, but then it’s likely more expensive and less scenic.
- A bucket of one of each kind up there was less than $15.
- Chuckanut drive is also full of other fun things, like the little artsy town of Edison
- K secretly got this itinerary from Jayme & Luke, thanks guys!
Are you clam-oring to learn more about oysters?
- Check out the October 18 episode my new favored podcast:
Featuring Rowan Jacobson, author The Essential Oyster, it includes such delightful morsels as:
-use of the phrase “denizen of the sea,”
– how the waters and seasons oysters come from determine their flavor
-how they are like little pigs, or bears.
*also: popcorn shrimp from Red Lobster, but deep-fried is almost a different kind of food, amiright?
**that wincing look on my face in the video as I slurped was more the anticipation of not liking it, I really did like it! What a pleasant surprise!