Hog Island Oyster Farm is the only oyster farm in the world that grows all five of the main oyster varieties. Located in the Tomales Bay on the California Coast, lots of hard work and great bay waters produce 3-million oysters a year. Touring this oyster farm, we learned about biology, aquaculture, business, history, the environment and so much more.
Turning microscopic algae and plankton into nutritious and delicious protein by growing oysters isn't exactly magic, but it is pretty miraculous and we enjoyed seeing some of the passion and dedication involved in making it happen.
We hope you will join us on this homeschool - roadschool - adventure schooling - unschooling look at oyster farming.
www.HogIslandOysters.com
The recipe for the Hogwash Sauce in the video is as follows (courtesy of Hog Island Oyster Company):
Ingredients:
• 1/4 cup seasoned rice vinegar
• 1/4 cup unseasoned rice vinegar
• 1 large shallot, peeled and minced
• 1 large jalapeño pepper, seeded and minced
• 1/2 bunch cilantro, finely chopped
• Juice of 1 lime (about 2 tablespoons)
Instructions:
1. Combine ingredients in a medium bowl.
2. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl alongside freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.
3. Use the Hogwash the same day it's made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Add lime juice and vinegar; blend just before serving.
Additional credits:
Some images are from the Hog Island website and social media pages.
Some stock footage licensed from Envato Elements
Other images and video from CSIRO, CC BY 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
unknown artist; authors of the article are Henry Frank Moore and Gilbert Van Ingen, Public domain, via Wikimedia Commons
Popular Science Monthly Volume 6, Public domain, via Wikimedia Commons
and the Chesapeake Bay Foundation.