Reserve your Fresh Oysters by Thursday, October 1st for store pick-up on October 9th or 10th!Fresh Wild Caught Otter Roaster Minimum 15 lbs. per peck bag 
Available only by special order - $19.99 eachSee list of local Harris Teeter featuring our oysters below!Offer valid for the following Harris Teeters:Village Pointe920 Houston Northcutt BlvdMt PleasantOakpoint Center675 Folly RdCharlestonLong Pointe620 Long Pointe Rd, Suite HMt PleasantCashua Place1930 W Palmetto StFlorenceRivertowne Place2035 Hwy 41Mt PleasantMain Street Village301 Main StHilton HeadShops at Sea Island600 Sea Island Rd, Suite 23St. SimonEast...

Break out your oyster knives and gloves because September 15th marks the opening of Oyster Season in the Lowcountry! St. Jude Farms is the leading & largest sustainable oyster farm in South Carolina. Make sure to dine or shop at the following restaurants and grocery stores this week because our trucks are headed there in the morning with Ace Blades, Otter Island Oysters, Charleston Salts, & Otter Roasters! Shuck yea!Amen Street, Boone Hall Farms, Charleston Fish House, Coast, Fleet Landing, Harris Teeter Downtown...

Lowcountry company aims to make local oysters available all yearGREEN POND, S.C. (WCIV) -- With oyster season on the horizon and the demand for oysters on the half shell so high, a local company is trying to get the local industry to evolve.During the warmer months, local wild oysters are busy spawning so their size is small and the look of the meat is not that appealing, which is one of the reasons locals don't eat Lowcountry oysters in the...

Oyster Season in the Lowcountry is right around the corner! We celebrated National Oyster Day last week with News 2 broadcasting live from the oyster farm in the Ace Basin. Watch the interviews with our main oyster man, Danny Hieronymus. St. Jude Farms is the leading & largest sustainable oyster farm in South Carolina and are a partner of Monterey Bay Aquarium’s Seafood Watch & South Carolina Aquarium's Good Catch programs. ...

 It was a treat to host a crew from the Bad BitchesDinner series on a field trip for an up close and personal look at our sustainable seafood operation. Danny Hieronymus, St. Jude Farms operations manager & captain for the day, took them out on El Jefe cruising the creeks in the around the green marsh grass of the Ace Basin showing off the oyster farm and facilities. "I loved being on the water with these women. I'm so inspired by this place, but...

Oysters are hermaphrodites. Some are simultaneous hermaphrodites, meaning they have both bits at once. Others, are egg-bearing sequential hermaphrodites, i.e. they start as males and then, as they age, become female. And those sequential ones just happen to be the local kinds you like to slurp down at The Ordinary — Crassostrea virginica, a.k.a. Eastern or American oysters. Just remember that detail, as it'll prove useful later. Read the Full Article Here...

St. Jude Farms’ client list for their famous Otter Island wild oysters reads like a who’s-who of Charleston fine dining: High Cotton, The Ordinary, Amen Street, Pearlz, Rue de Jean, FIG, the Harbor Club, Kiawah’s Cassique clubhouse. The company, which harvests single oysters down in the ACE Basin, has only been selling since October 2012, but when we checked in with them in January, they had already sold more than 40,000 oysters, plus some clams and regional fish. And man...

The way is narrow and shallow into Fish Creek, a remote bend in the ACE Basin where Taylor Sikes goes to check on his oysters. Hooking a right off the South Edisto River, Sikes guns the flatboat as he enters the nearly hidden creek, fully aware that he has about a foot of clearance underneath. A single white heron welcomes him, flying in front of the boat as it slips between tall banks of grassy pluff mud. When Sikes left the...

Get used to hearing the word "merroir." Just as terroir rose up over the last few years to describe a food or wine's "expression of place," merroir is being used to describe an oyster's tasty relationship to the briny water it lives in. The word has become a part of Chef Mike Lata's lexicon as he's waded deep into local waters with his newest restaurant The Ordinary Oyster Hall, slated to open this week on Upper King Street. "This is a conversation...