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COOKED & CLEANED DUNGENESS CRAB, DRIED CANDY CAPS, MUSHROOM VARITIES FRIDAY FEBRUARY 7TH

Updated: Feb 6

Greeting Fish Enthusiasts!

The Dungeness Crab season locally is still going strong & we are excited to continue to support it & offer this delicious & seasonal species to you! We also have sweet & aromatic Dried Candy Caps which are unique & delicious. Plus, Black Trumpets, Yellowfoot & Hedgehog mushrooms.

We will be making a delivery of these delicious & healthy varieties on Friday, February 7th


If you're a package holder, please use the Prepaid Order Form

 or head to our Online Store to purchase


Species: Dungeness Crab (Metacarcinus magister) Catch Date: 02/05/2020 Boat: F/V Ruth Anne II Captain: Khevin Mellegers Port: Santa Cruz Catch Method: Trap Monterey Bay Seafood Watch Rating: Good Alternative Share Size: Full Share 1.40 lbs Crab will be Cooked & Cleaned

Dungeness Crab is a West Coast tradition with a fishery dating back to the late 1800’s. They have a unique life cycle that involves five different larvae stages before metamorphosing into mature crabs. The crabs molt annually allowing them to grow up to an inch during their molting season. Without an exoskeleton, they are left defenseless and can be found buried beneath the sand while waiting for their new shell to harden. Mating occurs immediately after molting with the male embracing the female for several days before mating begins. The female is able to carry 2.5 million eggs per season which she keeps safe by attaching them onto her body. When live, these crustaceans have a beautiful purple hue and are prized for the delicate, soft and mildly sweet flavor that is best appreciated fresh from the boat.

Dungeness Crab in California is considered a well-managed fishery with strict regulations that only allow crabs to be caught for a select number of months each year. Traps have minimal bycatch and negligible environmental damage. All females are freed and only males with carapaces greater than 5.75 inches can be retained. Relatively stable landings over the past 30 years suggest that the Dungeness Crab population is healthy, although no formal stock assessments have been made.


Dried Candy Caps Species: Candy Caps (Lactarius rubidus) Harvest Date: Forager: Lukas Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1 oz

Candy Caps are found growing among Coast Live Oaks, Tanoak and Douglis Fir trees with who they share a mycorrhizal relationship. They can be found growing solitary or in loose clusters during Fall and Winter along the west coast of North America. The caps are lightly convexed becoming flattened and they have an overall vase shape that ranges from orange-brown to reddish-brown color that remains to the bottom of the stipe. They have an odor of maple syrup and sugar that becomes stronger when they are dried which is what gives them their name Candy Cap.


Species: Black Trumpets (Craterellus cornucopioides) Harvest Date: 02/03/2020 Forager: Lukas Vrana Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.50 lbs

Black Trumpets can be found locally in mixed Tan Oak and Redwood Forests and fruit in late Fall through winter. They range from Santa Cruz County northward. Sometimes confused as Black Chanterelles, they're actually not closely related to each other. They have a rich and complex flavor a wonderfully fragrant smell and are a favorite of many local foragers and chefs. They can be very difficult to find due to their dark color and camouflaging abilities.


Species: Hedgehogs (Hydnum umbilicatum) Harvest Date: 02/03/2020 Forager: Lukas Vrana Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.50 lbs

Hedgehog are found from the central coast of California up to British Columbia and have a mycorrhizal relationship with Live Oaks and sometimes conifers. This type of relationship benefits both the tree and the fungal as they exchange nutrients between the two of them They are among the few species of mushrooms that have a toothed hymenophore, as opposed to gills. Their caps have a soft peach color with a convexed and dented inner margin. Hedgehog’s have a unique earthy and nutty flavor with a mild peppery taste.


Species: Yellowfoot (Craterellus tubaeformis) Harvest Date: 02/03/2020 Forager: Lukas Vrana Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.50 lbs

Yellowfoot mushrooms are a member of the Chanterelle family and have a mycorrhizal relationship with several species of conifer. They are found scattered on rotten conifer wood, moss and soil usually during the wet months of January and February, which gives them their nickname Winter Chanterelle. They have a trumpet-shaped flowering body that ranges in color from brown to saffron yellow. Their cap is convexed with wide-spaced gills becoming hollow in the center and tapering down to a long, thin stipe. They have a delicate and slightly fruity aroma with a soft, moist flesh.

If you're a package holder, please use the Prepaid Order Form

 or head to our Online Store to purchase


Recipes

Candy Cap Mushroom Cupcakes



Ingredients:

Mushroom Syrup Ingredients

1 oz candy cap mushrooms

2 cups water cool

1 cup granulated sugar

Mushroom Cupcake Ingredients

2 cups all-purpose flour1

1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup unsalted butter room temperature

2/3 cup granulated sugar

2 large eggs

2/3 cup Greek yogurt

2/3 cup mushroom syrup from above, just the syrup - reserve the mushrooms floating in the syrup

1 oz dried candy cap mushrooms

Mushroom Frosting Ingredients

1/2 cup unsalted butter room temperature

2 cups powdered sugar

1/4 cup mushroom syrup just the syrup - reserve the mushrooms floating in the syrup

1 oz candy cap mushrooms from the mushroom syrup


Procedure:

Mushroom Syrup Instructions

In a medium-sized saucepan, soak candy caps in water for fifteen minutes.

Stir in sugar.

Bring the syrup to a low boil over medium-low heat.

Simmer for about twenty minutes. Taste to make sure that it is sweet enough.

Mushroom Cupcake Instructions

In a medium-sized bowl, whisk flour, baking powder and baking soda

.In another medium-sized bowl, beat butter and sugar until light and fluffy.

Beat in eggs and Greek yogurt until blended. Alternately fold in flour mixture and mushroom syrup.

Fill cupcake liners 3/4 full.

Stick a dried candy cap mushroom into the center of each unbaked cupcake, stem first, with the cap sticking above the batter (as shown in the photo of the cupcake tin above).

Bake at 350 F for 25 minutes or until a toothpick comes out of a cupcake cleanly.

Mushroom Frosting Instructions

Mix butter and powdered sugar until well combined.

Mix in mushroom syrup.

Spread on cupcakes.

Top cupcakes with mushrooms from the mushroom syrup.


If you have any questions feel free to email us

ocean2table@gmail.com or text us at (831) 295-8403

Thank you for supporting your local fishermen and fisherwomen!


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