Available in September

GREAT GUN GRILLERS

Our JUMBO-size oyster for grilling, frying and roasting.

$45.00$80.00

Available during only select times of the year, these 4″ – 6″ JUMBOS are finished on the bottom of the farm right before harvest to round out their robust brininess with a touch of minerality and sweetness. Perfect for grilling, frying or roasting, Great Gun Grillers will delight you with their richly-textured full, plump meats.

 

FREE OVERNIGHT SHIPPING
  • We ship within 300 miles of our farm in East Moriches, NY.
  • Order by Tuesday for FedEx Overnight delivery on Friday.
LOCAL PICK UP
  • 32 Driftwood Lane, East Moriches, NY.
  • Order by Wednesday for Friday pickup between 4PM – 6PM.

To verify your location is within our 300-mile shipping radius

FREE SHIPPING

Category: SKU: 1-1

Description

TODAY’S HARVEST PROFILE

September 25, 2022

We sample our harvest daily to share its unique flavor profile with you.

Flavor Map

Harvest Tracker

  • Marjorie Post

    algo
  • Unqua

    algo
  • Zappa Woods

    algo
  • West Shore Drive

    algo
  • Peninsula

    algo
  • East Shore Drive

    algo

Harvest Log

Microenvironment: Marjorie Post
Harvest Row: Nassau
Origin of Seed: Southold, NY
Date of Planting: June 23, 2021
Current Size: 2.5” – 3.0”
Harvest Round: First harvest. Great Gun oysters harvested during the first round are early-season oysters displaying early maturation of taste, texture, meat volume, shell shape and cup.
'
Chimichurri -Basic Summer Recipe

Better known as a marinade and sauce for steak, chimichurri is a delight on oysters. It adds color and bright dimension to the bivalves’ complex flavors. Use it on raw, smoked, or grilled oysters.

This recipe is a cilantro-forward summer one intended to be made in a food processor. Variations on the recipe follow, as do instructions to prepare by hand.

Chimichurri -Basic Summer Recipe

Makes 2 cups - enough for 50-100 oysters

1 shallot, chopped
¼-½ red bell pepper, chopped
4 garlic cloves, chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½-¾ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano or 1 tsp. Dried oregano
¾ cup extra-virgin olive oil

To make:
  • Chop first three ingredients roughly. Mix with vinegar and salt and let sit for 5-10 minutes.
  • Add this mixture and all other ingredients except red pepper to a food processor.
  • Process on high until consistency is like relish.
  • Add pepper and the rest of the oil and blend enough to break down pepper, but not so much it disappears.
  • Serve with oysters.
Variations
  • Spicy: add up to 2 red jalapenos in place of the red pepper. Alternately red pepper flakes or hot sauce can be added to taste.
  • Winter/Cilantro-free: Replace all cilantro with parsley. Add a splash of balsamic.

By Hand: Chop first three ingredients very finely. Mix with vinegar and salt and let sit for 5-10 minutes. Stir in very finely chopped herbs and slowly add oil with a whisk or fork.

'