What Comes From Here — Eating Local on Alabama’s Eastern Shore
Part of settling into a place is learning what it grows, catches, and puts up. The land and water around Fairhope are generous in a specific, seasonal way, and once you start noticing it, every meal gets a little better.
From the Gulf come Royal Red shrimp — deep-water, sweeter and almost lobster-like, nothing like the standard pink shrimp — and Murder Point oysters, some of the most sought-after on the coast. On land, the sandy loam and long warm season give you pecans by the sackful, satsumas in late fall, honey from the tupelo and gallberry, and produce stands that actually taste like something.
You don’t have to go far to find it. The Fairhope Farmers Market sets up Thursdays by the library, and small markets like Allegri Farm Market and Hazel’s Market keep the kitchen stocked with whatever just came in. With two full kitchens in the house, cooking a haul of local shrimp or shucking a dozen oysters on the porch is half the reason to come.
Bring an appetite and a cooler. The Eastern Shore fills both.
Plan Your Stay at Group Retreat Fairhope, Alabama