Most oysters are shipped to a distributor and then to restaurants, but every Wednesday Osinski loads his van with oysters and delivers them to all his accounts by hand. If you dine on Widow’s Hole oysters in a restaurant on a Thursday or Friday, you are eating extremely fresh oysters. The rich, lively Widow’s Hole flavor derives from the Peconic itself, and from the hundred-foot-deep channel running between Greenport and Shelter Island, through which most of the bay funnels. In August, that water is opaque with algae, producing plump oysters by September. They are sent to market at about two years of age.