Cummings Points are thick shelled, beach-grown oysters raised just north of the mouth of the Hamma Hamma River in Hood Canal, Washington. The river has its origins high in the Olympic Mountains and flows into Hood Canal’s western shore. The proximity of the river works wonders for the oysters, providing them with a nutrient rich environment to thrive in. Oysters from this stretch of beach have long been sold to a neighboring farm, bearing a similar name to the river that splits the enormous tide flat, but are now being brought to market by a small family operation. They harvest wild oysters from spat collected on the farm’s beds. It takes about two years of life on the gravelly tide flat for them to reach market size and it is evident by their pale green, sun-bleached shells. Being as mature of an oyster as they are, the flavors can be rather complex. The oysters are typically mild in salinity, but will release notes of citrus, seaweed or cucumber as they work through your palate.