FREE Economy Shipping on orders $45+ | US only

Go To Cart

Your Cart is Empty

June 21, 2022 2 min read

In Deer Isle, Maine, in the cold waters of Long Cove, on the east side of the island in Penobscot Bay, the folks at Long Cove Sea Farm are busy hand-harvesting oysters. 

This woman-owned and operated oyster farm is dedicated to improving water quality and increasing access to locally grown seafood. Their native east coast oysters grow in the productive and cold waters of Long Cove, which has a longstanding history of seafood harvesting, and today supports a community of lobstermen and clam diggers. The farm floats above a soft seafloor, catching nutrient-rich tides while remaining sheltered by the surrounding islands. A section of the cove is completely exposed at low tide, allowing for the cold water to be warmed by the mud flats as it rushes in, creating an ideal environment for oyster growth. Long Cove oysters have a crisp, clean, briny kick, followed by a creamy finish with traces of lingering salt.

After shucking Long Cove oysters with the No.09 Folding Oyster Knife, this recipe from Long Cove Sea Farm for a Wild Violet Mignonette is the perfect companion to their crisp and clean oysters!


Long Cove Oysters on the half-shell with Wild Violet Mignonette

  • 1 cup white wine vinegar
  • A handful of foraged wild violets
  • 1 sweet onion
  • Freshly ground black pepper
  • A small jar


  1. Infuse the vinegar: rinse violets with cold water to clean them and spread out on a kitchen towel to dry. Once dry, add them to a small clean jar. In a small saucepan, bring one cup of white wine vinegar to a simmer and remove from heat. Pour the vinegar over the violets in the jar and let cool before sealing the jar. Store in a cool, dark pantry until vinegar has taken on the violet's color and then strain out the flowers.
  2. Prepare the mignonette: Finely chop one sweet onion and add to one cup of violet infused vinegar. Season with freshly ground black pepper. Let chill in the refrigerator to absorb flavors from the onion and pepper and serve cold. 
  3. Enjoy with fresh local oysters! Spoon a small amount of the mignonette on top of your shucked raw oyster and enjoy.

No.09 Oyster Folding Knife

No.09 Oyster Folding Knife

Leave a comment

Comments will be approved before showing up.