| Know Your Aqua Farmer: Perry Raso of Matunuck Oyster Company~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Perry Raso works his oyster beds all year round, tending oysters and clams in the seven acres he has farmed in Potters Cove, East Matunuck since 1992, no matter how chilly the  New England winter wind off the water might be. Oyster seeds take two to three years to grow to market size, requiring daily attention before they are harvested and shipped to Boston and New York, in addition to many local restaurants. Perry doesn’t always love putting on a wetsuit at five in the morning, but he does love working outside and being on the water.
His love of the ocean began when he harvested littlenecks and steamers as a child in Matunuck, later learning to dive for them before moving far from the coast for college in Greeley, CO. A lasting interest in marine biology called him back here and he transferred to URI, graduating from the College of the Environment and Life Sciences, and recently completing a Masters in Aquaculture. The water he farms began with a clean, shallow, sandy acre he found while diving the Great Salt Pond and leased for 20 years as a “viability farm.” Perry maintains his connection to URI through the Coastal Fellows Program, mentoring students interested in aquaculture and bringing groups and field trips through the farm to demonstrate the growth stages of different species of shellfish and sustainable agricultural processes. “I like to promote being a steward of the environment and am proud to stand behind a business that preserves it, something that resonates in people these days.”
 Perry opened a restaurant, The Matunuck Oyster Bar, at the farm on Succotosh Road last year, offering customers waterfront views, a raw bar (featuring a selection of local oysters, of course,) and a varied menu using local produce and breads and seafood fresh daily from local boats. A special menu is being served for Valentine’s Day weekend from Thursday through Sunday evening: dinner is served until 9 on Friday and Saturday; 8:30 on Thursday and Sunday. Reservations are accepted at 401-783-4202.
Oysters and clams from the farm, steamers harvested wild from Potters Pond and little necks from the Bay are available at the Coastal Market every Saturday, not always in exactly the same spot because being the easy going guy that he is, Ryan Davis moves the stall to make the space work best for the crowd – here he is (before the haircut) on our opening day in November. |
Saddle Up The Chicken makes their first public performance at our community party on Saturday, March 20; from 7:00 p.m. on at the market space in the mill. Locally raised acoustic music to close out our local season! Tickets are available now at the market stall in a limited number (Fire Dept regulations observed) so don’t leave buying yours until the last minute. Sweet and savoury hors d’oeuvre, soft drinks and mixers provided (byob) with all proceeds to benefit the market. $12.50 per person.
