Jones Family Farms on Lopez Island works through regulations and harvesting challenges to bring back ‘singing scallops,’ and Seattle chefs are eating them up.
“FARMING IS VIOLENT. Shellfish farming is nurturing,” observes Nick Jones, who engages in both on Lopez Island. Nick and Sarah Jones run Jones Family Farms, where they raise grass-fed, free-range livestock, and cultivate oysters, clams and mussels in a three-acre tidal lagoon along Shoal Bay.
These are not people who shy away from a challenge, so when Nick first heard about a nearly forgotten local shellfish called pink scallops, he became obsessed with the idea of bringing them back to market.