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Haute Feast | Farm-to-Table NJ

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Sorry, we were too busy picking pumpkins and forgot to post the events last week... 🍂🤷‍♀️🐿

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Something good is coming.

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A little under a month ago we hosted our first Raising Shell Oyster Social. The larger Raising Shell program came about as a way to unify our numerous oyster related initiatives. "Elevating oysters, their growers, and the industries and communities connected to them." We did just that @thefarmonmain in August. Supporting farmers, shuckers, educators, and our many restoration related partners. Learn more about our oyster centric projects by heading to the link in our bio.

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September is always busy! We added some pictures of some of the groups that visited the farm last month. We had two very nice Teen Arts classes. Try to make it to the next one if you can! (Ages 13 - 19). We've been hosting a Zumba dance class throughout the summer for our students at the Early Childhood Learning Center. We also hosted a celebration for 180 Turning Lives around and had students visit from Hackensack Meridian Health's Summer Program. We also keep donating vegetables to our neighboring food pantry every Wednesday! Your visit to Kula will support our free programs, hope you can make it! Sign up for our newsletter for a full update on what's been happening at the farm, just email us at info@kulafarm.org.

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Last Day of the Summer 2026 …it was a perfect ending!

#barnegatoystercollective
#summervibes
#dishwishperer

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Here’s to good people, good oysters, and a community that keeps raising shells together. 🦪
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@jettyrockfoundation @barnegatoyster @kgronophoto @schramms_shellfish @thefarmonmain @setthebarsue @gennashellfishco @whiteside9358 @angelalbi @titosvodka @hautefeast @chef_pablo_toxqui @tuckersislandshellfish

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Barnegat Oyster Collective believes that a thriving working waterfront is essential to a strong, connected community. Through every season, we work to keep local oysters on the table, our waters productive, and the public connected to the people and places behind their food. Whether you’re an apprentice, a teacher, a shucker, a restaurant owner, a chef, or simply someone who loves local oysters, you have a place in this community. Together, we’re keeping New Jersey’s oyster culture—and its working waterfront—alive for the next generation.

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It’s $1 Oyster Monday, the farm is in full swing, our market is open, and we’re shucking all day 🦪 @hautefeast @chef_pablo_toxqui

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nothing says summer more than eating oysters bayside !!

if you want to get the most out of your august, check out @barnegatoyster x @hautefeast for the most delicious, fresh, and farm to table !! 🦪💐🌊🤍

gorg, delicious, and the SWANNNS !! 🦢

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The pursuit of the perfect oyster begins long before it reaches the plate. It starts with proper handling.

When it’s time to serve them, respect should be given to the oyster. The adductor muscle and meat should remain whole and untouched, resting naturally in their liquor. No mangling. No unnecessary cuts.

A properly shucked oyster should still look like an oyster—crisp, clean, intact, and exactly as nature intended.

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High Summer on Barnegat Bay. Our little slice captured on film by @ramblinreiss

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August events at Kula! We hope to see you at the farm for a visit. Every Friday we are open to the public for our plant sale between 10am - 4pm. 🌱

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