North Gulf Farms

08/18/2026

😬 salinity with a vegetation twist

08/01/2026

Roger always enjoys the best over Navy Cove Oysters

07/28/2026

That’s Right

Along the Alabama coast, few pleasures are as classic as sitting down at a weathered oyster bar and watching a shucker pop open fresh Gulf oysters one after another. The raw bar is a coastal institution, and Alabama takes its oysters seriously.

The brackish waters where Alabama's rivers meet the Gulf, especially in Mobile Bay and the surrounding bays and reefs, have long produced excellent oysters. At the coast's beloved oyster houses, some of them decades old landmarks, you belly up to the bar, and the shucker works through a mountain of shells, sliding the fresh oysters onto ice in front of you. You dress them how you like, a squeeze of lemon, a dab of cocktail sauce and horseradish, a saltine cracker, and slurp them down cold and briny.

Others prefer them chargrilled, baked in the shell with butter, garlic and cheese, another Gulf Coast specialty. Either way, the oyster is at the center of the coastal table.

The Gulf oyster bar is coastal Alabama hospitality at its finest, a weathered counter, a skilled shucker, and a steady supply of fresh cold oysters straight from the bays.

07/24/2026

07/21/2026

We beat the storms Friday in Florida to spend time with Cole Hall in beautiful Panacea. Cool aquifers feed waters help produce and exceptional oyster year round. calls these works trips 😏. Summer is our time to get out on the farms with our Farm partners to look at crops as we plan for fall. For Cole it’s not just something he enjoys doing it’s a lifestyle of dedication to raising the best oysters possible. It shows in every shell. Salty, Sweet with a little taste of sunshine.

07/18/2026

🦪"You can only eat oysters in the months that end with 'R'." We southerners grew up on the saying. But did you know that 100+ year old saying that made sense 100+ years ago, is no longer true now. Why? Well let me tell ya! 🩷

Back in the day, there was no refrigeration, oysters were often harvested from warm waters, and food safety wasn't what it is today. Meaning they didn't know a thing about bacteria. Warm summer temperatures also meant oysters were spawning, making them softer and less flavorful. Which means bacteria could take your Uncle Jim Bob out with one out of season oyster slurp.

Fast forward to TODAY, thanks to modern refrigeration, strict harvesting regulations, water quality testing, and triploid oysters (which don't go through the same spawning cycle), you can get a cooler of these bad boys any time you have a hankerin' for them. Which for me, it's almost weekly 😅.

The key isn't the month, it's where your oysters come from and how they've been handled. 😏🩷🦪

🦪 North Gulf Farms

07/15/2026

Southrngritskitchen such a peaceful morning on the farms and at the shop.

05/22/2026

Interested in learning more about coastal Alabama's new oyster tasting and touring opportunities?

The Mobile Bay NEP was featured in a Sweet Grown Alabama spring blog article highlighting the benefits of HB277 for Alabama's oyster farming industry. The bill is designed to connect locals to the waterfront and the food that they eat, and provide additional revenue to our local farmers. To read the full article, visit the link below.

https://www.sweetgrownalabama.org/posts/2026/04/08/opportunity-on-the-half-shell