While other parts of the nation marvel at the changing leaves and prepare for the coming winter, fall along the rim of Chesapeake Bay in Maryland and Virginia has an entirely different meaning. That’s because the first day of October through the end of April marks the best time of the year to harvest one of the Bay’s true treasures — oysters.

Modern refrigeration means the bivalve filter feeders are available year-round, but traditionally the oysters are said to be “in-season” during months containing the letter ‘R.’