Heirloom Carrots

"We wash, sort and pack up our summer carrots and store them in the barn cellar for the winter. It is cool and dark under there which keeps them fresh to use for months. It's like pulling out a little bit of summer whenever I bring some up from the cellar."
- Jamie, farmer growing organic vegetables for local chefs

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Low Tide

"I used to spend time out here as a kid. At one point my dad bought the land which includes access to the tidal flats where we have set up the oyster beds. The oysters will grow in beds out here until they are large enough to harvest. When the tide goes out we can work on moving them from bed to bed and doing maintenance. It's a beautiful spot." - Skip, Island Creek Oysters, Duxbury, MA

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Half Shell

"I probably eat a couple oysters a day while working out here - I think its more than anyone else on the crew! I can't imagine working indoors in an office everyday. It can be tough sometimes in the winter, but most of the time it's great." - Ursula, Island Creek Oysters, Duxbury, MA

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Oyster Harvest

"We cull the oysters into different groups. Ones that are too small go back into the bay to grow some more, really big ones are set aside. We are looking for the perfect three inch oysters to sell to our customers." - Mark, Island Creek Oysters, Duxbury, MA

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Maple Sugaring: Visit a SugarHouse this Season

You can visit a sugarhouse this season during Maple Open House and Maple Weekend events happening across New England on March 18-19 and March 25-26. Where ever you go, you will find friendly people who love to talk about syrup and show you how it is made. Not to mention maple treats and samples to try, syrup for sale and the opportunity to see first hand a New England tradition as fleeting as spring itself.

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