Maine is perhaps best known for pots of boiling water awaiting the state’s popular red crustaceans, but what is becoming abundantly clear is the state is also  home to an emerging and increasingly well regarded culinary scene with a growing population of small farmers (many of them organic) and artisan producers offering a wide array of locally grown/produced goods.

In Maine’s Midcoast Region the oyster farming industry is gaining a higher profile with people who appreciate a deliciously sensual bivalve (oyster).  Full disclosure folks I find them completely irresistible. Thus it was with great joy I finally made good on a promise to myself I would visit Glidden Point Oyster Sea Farm in Edgecomb, Maine. The source of so many very, very good oysters I’ve enjoyed at “white tablecloth” restaurants and high-end “raw bars” in Maine and New York City.

Founded in 1987, owner Barb Scully and her family are continuing a centuries old tradition of oyster farming begun by the Abenaki Indians who inhabited the area 2000 plus years ago. As part of their commitment to environmental sustainability and product quality they harvest exclusively by diving, hand picking each oyster off the bottom.  Family run farm, sustainable, and delicious results?  Sold, one dozen Glidden Point Selects (3-4 inches) and three Glidden Point XL (5-8 inches).

Oysters $16 - $24 per dozen.  Yesterday the going rate for the XL were $1.50/piece.

Shucking oysters get a glove ($20) and knife ($15).  Though you might want a screwdriver and hammer as well. Just trust me and my friend’s husband on this one.

If you visit the roadside stand Barb Scully run at 707 River Road in Edgecomb I recommend you spend time in the town of Damariscotta, nestled along the Damariscotta River it is home to a quirkly little arts center, shops, a variety of good restaurants, nature preserves, and a number of historic points of interest. Bring your walking shoes to the The Damariscotta River Association’s Salt Bay Preserve offers one of the most beautiful walking trails in the state. The Preserve contains Glidden Point’s ancient Indian shell heaps. Left by people who lived and fished on the Damariscotta River more than 1000 years ago, The Glidden Midden is the largest ancient mound of oyster shells in Maine. It is listed on the National Register of Historic Places.

Check out The New York Times article “Where Maine Comes Out of Its Other Shell” by Porter Fox on Glidden Point Oyster Sea Farm for more photos and information on the farm and area.

This entry was posted on Saturday, September 26th, 2009 at 7:18 pm and is filed under Comfort Food, Local Flavors, Midcoast Maine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.