“Chesapeake oysters. A flavor that leaves you hanging between heaven and earth.
–William Least Heat Moon
Fresh oysters have appeared in our markets, following the old rule to eat oysters only in the months with an “r”. We picked up a quart mason jar filled-to-the-brim at Sunday’s FreshFarm Market. This particular mollusk has been the cornerstone of Southern cooking since the New World’s beginnings: as a life-sustaining food for the Jamestown colonists — as well as a luxury item at fancy eateries. Long associated with holidays in the South, oysters appear on Thanksgiving menus in Baltimore and, further down the East’s coast, it’s Christmas that signals the return of oyster stew and stuffing.
Here in Washington DC, the weather has turned almost overnight; we are in the mood for a rich, creamy stew of oysters that we can enjoy now.
Recipe: Creamy Oyster Stew
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