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⎯⎯⎯ captain grower, over-thinker, top gear engineer

Pat Ross

Jenny Ross

Andy Arch

Pat is a native Cape Codder, who grew up Bourne. Over the years he has recieved a degree in photography, and has gone to office jobs in government affairs wearing a suit and tie- but always knew he was better suited to tying a bowline knot on the water. His love of the sea, loyalty to everything local, fierce attention to quality and detail, and his ability to fix anything that breaks (and things break often) serve him well as our CEO of farming.

Jenny is a washashore, whose tri-state area pronunciation of words like “dog” (dawg) will forever betray her attempts to blend in with the locals. She helps with the farm on the side, while working in concept design for a Boston-based sportswear company, and running for miles up and down Shore Road. She helps with long term farm planning, events, and marketing, and always has snacks on hand.

⎯⎯⎯ co-captain grower, provider of snacks and marketing

Andy and Pat grew up together in Bourne, playing in bands and attending college in Boston. Andy is also a local business owner working on the water, and it’s possible that he knows all the facts in the world. Not only is he an expert farm-problem solver, he can rewire anything and can navigate the Buzzard Bay chop like nobody’s business.

⎯⎯⎯ knower of most knowledge, on-the-water support

⎯⎯⎯ But the days we spend hand sorting oysters on the water, with some good music, the osprey fishing nearby, and the incredible beauty of Buzzards Bay - will always remind us that we love what we are so privileged to do.


We are a husband and wife team who came up with a crazy idea to start an oyster farm one evening soon after we got engaged. We had decided to move to the Cape, to Bourne - where Pat grew up. And we had recently learned that there was once a rich tradition of shellfish farming in our town – but over the last century, and especially during the construction of the canal - it had all but vanished. Aquaculture was happening all over the Cape, but not in the area that had once been celebrated for it’s oysters all over the Northeast at the turn of the century. There wasn’t even an application process in our town, so we worked with the town of Bourne to create one.


We knew this spot was distinct.

The waters here at the head of Buzzards Bay are uniquely varied. They are often wild, as swift currents clash and create rolling swells and a never-settled tumbling sea. But the shallow coves are idyllic, fed by the deep, cold waters from the bay, and more protected from the blustery conditions. Along the coastline you can smell the sweet, salty, fresh Atlantic air. We knew if we could find a way to farm here – we could capture that imitable essence of Buzzards Bay.


The oyster hut lives year round on Monks Cove Buzzards Bay, MA.


We failed spectacularly in the beginning.

The conditions were rough, and it took a few years to figure out how to work completely off-shore. But once we realized how the oysters responded to these dynamic grow-out conditions, it was a no-brainer. We knew this must be the place. The oysters had a hard shell and a deep cup from the wave action, a punch of brine, and a mild vegetal sweetness on the finish.


Over the years, we expanded from 2.9 acres to over x acres total, in 3 distinct locations, all in Bourne. We have our upweller, floating workstation and nursery in a quiet cove. From there, the oysters are either bottom planted in the cove to create our Monk’s Cove Oysters, or transferred to a rack and bag system where they are perfected by wave action at our intertidal location to create our Head of the Bay Oysters. And our deep-water spot is where we over-winter our gear and crop.

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