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Santa clara / San Mateo counties 4/23 & Santa Cruz 4/24 The O2T Fish & Farm Box Plus Add-ons!

Greeting Fish & Farm Enthusiasts,


We are putting together another great delivery for you this week. We will be offering our O2T Fish & Farm box again, as well as add-on items such as Chicken, Pasture raised Eggs, Bread, Fish, Mushrooms & Coffee.


We will be making ONLY Home Deliveries


Santa Clara / San Mateo Counties:Thursday, April 23rd

Santa Cruz County: Friday, April 24th


Our normal delivery range limits apply, with no deliveries to remote portions of the counties. Due to the complex nature of this new delivery process, we will not be taking pre-paid orders for this week as we adjust to the new format. We will resume in the coming weeks. Thank you for understanding. NOTE: Please leave out a sanitized cooler for our delivery drivers If you ordered an O2T Fish & Farm Box or Produce Box, please sanitize last week's box and set it out for pickup.


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box

One share of Sablefish

One Simple Sourdough Loaf from Companion Bakery Produce Box 3 Limes 3 Oranges 1 Bunch of Green Onion 1 Bunch of Rosemary 2 lbs of Red & Orange Sweet Potatoes 1 Bunch of Arugula 2 lbs Small Fuji Apples 1 Bunch of Green & Red Chard 1 Bunch of Parsley ~ 1 lb of Artichokes Add-on Items La Posta Fresh Tagliatelle Pasta Fogline Chicken Pajaro Pastures Eggs Dried Candy Caps 11th Hour Whole Bean Coffee Sablefish Halibut Rainbow Trout All are available on our Online Store and can be purchased individually


Farm: JJM Farm

Farmer: Efrain Morales

Location: Hollister

Farming Methods: CCOF Certified Organic, Hand Harvested

Harvest Date: 04/22/20

Items: One bunch Chard, 1 Bunch of Parsley


Farm: Groundswell Farm

Farmers: James Cook and Josh Richland

Location: Santa Cruz

Farming Method: Hand Harvested/CCOF Certified Organic

Pesticide Free

Harvest Date: 04/22/20

Items: Three Oranges, Three Lemons, One Bunch of Rosemary

One Bunch Green Onion


Groundswell Farm was founded by husband and wife duo James and Heather Cook are a favorite at the local farmer's markets. Located off Ocean St. Ext. their CCOF Certified Organic Farm focuses on seasonality and biodiversity.


Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: Apples Fall 2020 , Arugula 04/22/2020

Items: 2 lbs Small Sweet Potatoes, 1 Bunch of Arugula


Sea to Sky farm is located in northern Santa Cruz County in Bonny Doon. It is a 24 acre CCOF certified organic fruit, vegetable and herb farm, located 10 minutes from the ocean at 1600’ in elevation, surrounded by coastal redwoods with natural springs, and sites of Native American historical significance.  The farm was started by Chris and Dana Laughlin on Thanksgiving of 2018. 

Chris comes from four generations of family farming – her great grandfather, grandfather, father and both brothers are farmers.


Farm: Prevedelli Farm

Farmers: Nick Prevedelli

Location: Corralitos

Farming Method: Certified Organic, Hand Harvested

Harvest Date: Fall 2019

Items: 2 lbs Small Fuji Apples


Prevedelli Farms is a fourth-generation certified organic, family-run farm.  We have been operating in Watsonville since 1945,

​for over 75 years. The farm was originally established on Old San Jose Road in Soquel in the 1930s.  It was started by Arturo Prevedelli, who emigrated from Italy in the early 1900s. 

A true family-run farm, the entire family works on the farm; whether it's planting, harvesting, or selling at the farmer's market: everybody is involved!


Farm: Mariquita Farm

Farmers: Andy Griffin

Location: Hollister

Farming Method: Sustainable Farming Methods & Pesticide Free

Harvest Date: 04/21/2020

Items: About 1lb of Sicilian Artichokes



Species: Sablefish (Anoplopoma fimbria)

Catch Date: 4/20/2020

Boat: F/V Sea Hravest

Captain: Calder Deyerle

Port: Moss Landing

Catch Method: Bottom Set-Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lb

Fillets will be skin on with some small pin bones

Sablefish is commonly known as butterfish due to its soft texture, delicate flakes and rich buttery taste. These characteristics can be contributed to its high levels of healthy fatty acids. It has been consumed as a delicacy in Japan for many years and is now making its way onto the local market. Sablefish are found in muddy seabeds at depths of up to 9,000 feet and prefer the edge of the continental shelf. They are opportunistic hunters who like to feed on other fish, squid and even jellyfish. Sablefish mature early and have a long lifespan (up to 90 years).

Sablefish’s buttery, rich and flakey texture make it a great substitute for other impact fish, such as the Chilean Seabass. It is a very well managed fish with its population numbers well into the healthy range. When they are caught using fishing methods such as traps or bottom set lines, they have minimal bycatch and environmental impacts.


Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 04/23/2020

Companion Bakery is located on the west-side of Santa Cruz. They turn out all the local's favorites when it comes to baked goods. A staple for morning treats and tasty loaves. The Simple loaf is made with 60% white 40% whole wheat. No add ons. They’re typically shaped at 700g in a boule (circular shape).


Add-On Items

Item: Fresh Tagliatelle Pasta

Restaurant: La Posta

Location: Santa Cruz

Date Created: 04/22/2020

Method: Small Batch, Hand Made

Weight: 6oz


Do you love fresh pasta? La Posta is a locally owned Italian Restaurant in the Seabright neighborhood of Santa Cruz. They are known for their inventive Italian dishes and utilization of local ingredients.

The fresh Tagliatelle pasta is made in the traditional Piemontese style, which is rich in egg yolks. The trick in Piemonte is to see how many egg yolks can be contained in a recipe - more is better. The resulting pasta is silkier & lighter than flour & water pasta (which is different, not better or worse: no judgement here, just the facts). Egg pasta also expands more than flour/water pasta.


Item: Half Bird

Farm: Fogline Farms

Farmers: Caleb Barron

Location: Ano Nuevo

Harvest Date: 04/21/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: 1.60-1.80lbs

Fogline Farms will be supplying the chickens & was founded in 2009. We share our space with these guys and they honestly grow some of the tastiest, ecologically friendly chickens we've ever tried! Fogline leases land right near Ano Nuevo State Park, where they raise Cornish Cross broilers, on an all-organic feed that are set out to pasture daily.


Item: 1/2 Dozen Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 04/21/20

Farming Methods: Pasture Raised, Non-GMO Feed

Pajaro Pastures where we will supply farm fresh eggs is located in Corralitos, just down the coast. Unlike the average “free-range” or/and “cage-free” chicken farm, Pajaro moves the birds’ grazing area every week. Their chickens primarily eat native vegetation and are also fed High-Quality Certified NON-GMO Chicken Feed, Certified Organic Vegetables, and Brewers Grain


Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 4/20/2020

Aquaculture Farm: McFarland Springs

Location: Susanville, CA

Farming Method: Spring Fed Raceway, 100% Vegetarian Feed

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.10 lb

Fillets will be skin on with some small pin bone

Rainbow Trout are a species of salmonid native to the West Coast of North America. Commonly referred to as Steelhead, Rainbow Trout are anadromous, meaning they are capable of moving back and forth from the river to the ocean then back again to the river to spawn (sometimes several times throughout their lives). They have a delicate texture, medium flake and a flavor similar to wild salmon.

McFarland Springs is leading the aquaculture industry in sustainability by utilizing 100% pure vegetarian feed made with red algae. They have eliminated antibiotics and all other medicines from their diet as well. Most farmed fish (eg. Salmon and Prawns) have a bad rap for good reasons, they are fed a diet that contains large amounts of antibiotics as well as fishmeal which is produced from wild fish stocks. This practice of catching wild fish to feed farmed fish in inefficient and unsustainable. Fish farming practices also degrade wild habitat by polluting local waters with effluent, medicines and other additives.



Species: CA Halibut (Paralichthys californicus)

Catch Date: 4/20/2020

Boat: F/V No Name

Captain: Chris Seeno

Port: Monterey

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.0 lb

Fillets will be skin on with some small pin bones


California Halibut can be found up and down the California coast and are actually a member of the Flounder family. They start their lives with eyes on both sides of their head and as they grow one eye begins to travel to the left or right side. The side with no eyes becomes the blind side which rests on the ocean floor and turns white. The side with eyes becomes the top side of the fish and turns a mottled brown, camouflaging them from any prey unlucky enough to swim by. They are broadcast spawners and reach maturity in 2-3 years. In California the commercial fishing season is year round but they usually found in abundance during the spring and summer months. They are typically targeted in the Monterey Bay in depths of 40 to 80 ft. Halibut has a beautiful white, dense meat that is slightly sweet and delicious if not over cooked. It is great for grilling, broiling and sauteing.

California Halibut caught by Hand Operated Poles are a great sustainable option resulting in minimal unwanted by-catch or habitat disturbance. They reach sexual maturity relatively quickly and there is not a lot of fishing pressure locally. Trawled halibut from California and Mexico are widely available in local stores and restaurants but should be avoided due to high levels of by-catch.





Species: Golden Chanterelles (Cantharellus formosa)

Harvest Date: 04/20/2020

Forager: Lukas Vrana

Location: San Louis Obispo County

Share Size: Full Share 0.50 lbs

Chanterelles are a beautiful species native to the Pacific Northwest commonly found during the fall and winter months. They have a mycorrhizal partnership with conifers trees and are found either alone or in small clusters. They have a distinguished vase shaped fruiting body with a flesh color that ranges from soft yellow to striking gold. The cap is fleshy with wavy, rounded cap margins that taper down to meet the stem. They have a mild nutty flavor that is highly versatile in the kitchen.



Species: Dried Candy Caps (Lactarius rubidus)

Harvest Date: Winter 2019 / 2020

Forager: Pedro Martinez

Location: Humboldt County

Share Size: Full Share 1.25 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.


Item: The Origin (whole bean)

Roaster:11th Hour Coffee

Location: Santa Cruz. CA

Country: Ethiopia, Guji Zone

Farming Method: No Pesticides & Naturally Processed

Roast Type: Medium-Light Roast

Share Size: 12 oz

For those of you who aren't familiar with 11th Hour Coffee, they are a

local roaster based out of Santa Cruz, CA. Their shop is currently

closed, but they are still sending out beans online and are also

planning on re-opening on April 8th with a brand new online ordering

platform, self-service kiosk, delivery, and curbside pickup


Recipes:


Tagliatelle Pasta with Arugula


Ingredientes:

  • 6 oz fresh pasta

  • 3 Tablespoons olive oil or butter

  • 7 cloves garlic, peeled and thinly sliced

  • 2 very large handfuls baby arugula

  • 1/2 cup freshly shredded or shaved Parmesan, plus extra for topping

  • (optional: 1/3 cup toasted pine nuts)

Procedure:

  1. Cook pasta al dente in a large stockpot of generously-salted water for 3-5 minutes

  2. While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat.  (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)

  3. Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese.  Toss until combined.

  4. Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).


Ginger Soy Sablefish


Ingredients:

  • 3 tablespoons honey

  • 3 tablespoons low-sodium soy sauce

  • 3 tablespoons rice vinegar

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons sesame oil

  • 1 teaspoon grated fresh ginger

  • 1 clove garlic, grated

  • 4 (5- to 6-ounce) sablefish (black cod) filets

  • Sea salt and freshly ground black pepper, to taste

  • 2 tablespoons canola oil

  • 2 green onions, thinly sliced (white and green parts)

Procedure:

  1. Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

  2. Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

  3. While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onions.





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 farms, fishermen and fisherwomen!

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