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Santa Clara / San Mateo counties 5/21 & Santa Cruz 5/22 The O2T Fish & Farm Box Plus Add-ons

Updated: May 20

Greeting Fish & Farm Enthusiasts,


We have gathered more local & sustainable products that we are excited to be offering to you!


We will be making ONLY Home Deliveries


Santa Clara / San Mateo Counties : Friday, May 21st

Santa Cruz County : Friday, May 22nd


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 Petrale Sole

One Local Loaf from Companion Bakery

Produce Box 1 Basket of Strawberries

Fennel

2 lbs Orange Sweet Potatoes

2 lbs Fuji Apples

1-2 Mendocino Lemons

1 bunch of Dill

1 bunch Red & Green Chard

1 bunch of Dino Kale

1 bunch of Red Beets

1 bunch of Radish

Gem Lettuce

1 bunch of Green Onion

Add-on Items Produce Box

Spring Porcini

Natural Morels

Dried Porcini

Dried Matsutake

Produce Box

Tayberry Jam

King Salmon Fillet

King Salmon Collars

King Salmon Trim

King Salmon Frames (great for stock or your garden!)

Sablefish Fillet

CA Halibut

Petrale Sole

Fogline Chicken Half Birds

Fogline Chicken Frames (great for making bone broth!)

Pajaro Pastures Eggs - Medium & Large Egg

11th Hour Whole Bean Coffee

All are available on our Online Store and can be purchased individually



Farm: Swanton Berry Farm

Farmer: Unionized Workers of Swanton Berry Farm

Location: Santa Cruz

Harvest Date: 5/19/20

Farming Method: CCOF Certified Organic, Hand Harvested

Item: 1 basket of Strawberries


Farm: JJM Farm

Farmers: Efrain Morales

Location: Hollister

Harvest Date: 5/20/20

Farming Method: CCOF Certified Organic, Hand Harvested

Items: 1 bunch of Red & Green Chard, 1 bunch of Dino Kale, 1 bunch of Red Beets


Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: Winter 2020, 5/20/2020

Items: 2 lbs Small Sweet Potatoes, 1-2 Mendocino Lemons, 1 bunch of Dill


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!


Blue Heron Farm

Farmers: Dennis Tamura

Location: Corralitos

Harvest Date: 05/12/20

Farming Method: CCOF Certified Organic

Items: 1 bunch of Radish, Gem Lettuce, 1 bunch of Green Onion



Species: Petrale Sole (Eopsetta jordani)

Catch Date: 5/18/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lbs

Petrale are a right eyed flatfish, meaning their left eye migrates to the right side of their head in early life. They reside in deeper waters along the continental shelf in sandy and muddy bottoms. They can be found in schools along with other species such as English Sole and Sand Dabs. They primarily feed on cephalopods like octopus and crustaceans. Petrale reach sexual maturity at about 5 years of age. Petrale Sole has a delicate, mild flavor with a medium firm texture and a small flake. It is a moist fish that is vulnerable to become mushy if overcooked.

NMFS surveys report Petrale stocks in this area to be healthy and growing. Petrale is quick to mature and currently fishing pressure locally is minimal. The Petrale Sole caught by scottish seine are considered a best choice by Monterey Bay Seafood Watch due to strict fishing regulations and a rebounding population.


Item: Local Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 05/21/2020

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. Local Simple Sourdough made with local Blanco Grande whole wheat flour


Add-On Items


Item: Whole Chicken, Half Chicken, Chicken Frames

Farm: Fogline Farms

Farmers: Caleb Barron

Location: Ano Nuevo

Harvest Date: 05/19/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 2.8 - 3.2 lbs

Half Chicken 1.60 - 1.80 lbs

Chicken Frame 2.0 - 2.5 lbs


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.


Species: King Salmon (Oncorhynchus tshawytscha)

Catch Date: 5/19/2020

Boat: F/V Sculpin

Captain: Chris Seeno

Port: Moss Landing

Catch Method: Trolling Lines

Monterey Bay Seafood Watch Rating: Good Alternative

Share Size: Full Share 1.0 lbs

The Chinook Salmon is a fascinating fish that is born in freshwater streams and rivers. They are unique fish in that they have physiological abilities to adapt to both freshwater and saltwater. The first 3 months to 2 years of their lives are spent in fresh water before migrating to the open ocean where they will end up spending the majority of their lives growing to maturity in 2 to 4 years. In the ocean, salmon feed on plankton, kelp and krill which is what gives them their noticeably pink coloration. When adult Chinook salmon are ready to spawn they migrate back to their ancestral river where the female selectively creates a nest at the bottom of the stream based on her ideal gravel type, water depth and flow. The males then come to spawn with the female and will actively defend their nest site for up to a month before ending their life cycle. Chinook Salmon are a full flavored, high fat content fish with large reddish-orange flakes.

Chinook Salmon in California are fighting an uphill battle. Since the Gold Rush, development on land has lead to the destruction of critical Salmon spawning habitat. The damming of rivers, sedimentation and water diversion projects has meant that huge reaches of essential fish habitat has been blocked or destroyed. With a constrained ability to reproduce, Salmon numbers plummeted. Here locally, the San Lorenzo River which once had runs of 60,000+ fish now sees less than 5000 fish each year. Global warming is also a major contributor as rising ocean temperatures and acidification have lead to increasing variability in bait fish populations. Overfishing has historically been a problem as well. More recently strong regulations backed by extensive scientific efforts has helped to limit the effects of fishing from contributing to the decline of Salmon populations. Every year quotas and the date of season opening is adjusted based on National Marine Fisheries Service surveys. For these reason California Chinook Salmon has been labeled as a “Good Alternative” by the Monterey Bay Aquarium Seafood Watch.


Species: Sablefish (Anoplopoma fimbria)

Catch Date: 5/19/2020

Boat: F/V Sea Harvest

Captain: Calder Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size : Full Share 1.25 lbs

Skin on fillet 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.


Species: CA Halibut (Paralichthys californicus)

Catch Date: 5/18/2020

Boat: F/V No Name

Captain: Juan Ariacastallanos

Port: Monterey

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

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.



Item: 1 Dozen Medium or Large Eggs

1 Dozen Large Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 05/19/20

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


Salmon Collars, Salmon Trim & Salmon Frames

Species: King Salmon (Oncorhynchus tshawytscha)

Catch Date: 05/19/2020

Boat: F/V Sculpin

Captain: Chris Seeno

Port: Moss Landing

Catch Method: Trolling Lines

Monterey Bay Seafood Watch Rating: Good Alternative

Share Size: Collars & Fins 1.5 lbs

Trim 1.0 lbs


Tayberry Jam

Farm: Swanton Farm

Harvest Date: April 2020

Harvested by: Unionized workers of Swanton berry Farm

Location: Santa Cruz, CA

Farming Method: CCOF Certified Organic, Hand Harvested

Share Size: 10 oz

Swanton Berry Farm is located in Davenport, CA. Swanton has long been a leader in organic farming practices and known for empowering their workers. They were the first organic farm in the US to sign a contract with the United Farmworkers of America and to carry a union label. 


Species: Natural Morel ( Morchell spp.)

Harvest Date: 5/17/20

Location: Siskiyou County

Harvester: Lukas Vrana

Share Size: Full Share 0.60 lbs

Morels are unique and rare in the marketplace because they're not typically grown commercially. Morels are one of the finest tasting mushrooms worldwide. They're beloved by mushroom enthusiasts for their meaty, woodsy flavor.


Species: Spring Porcini ( Boletus rex-veris)

Harvest Date: 5/17/20

Location: Siskiyou County

Harvester: Lukas Vrana

Share Size: Full Share 0.75 lbs

Spring Porcini is found from central California into British Columbia and are generally fruiting in early Spring. Spring Porcini have a mycorrhizal relationship, meaning they are living in a partnership with conifer trees, most commonly Firs and Pines. They are found under Fir and Pine trees at elevations ranging from 3,000 feet to 7,000 feet and are often hidden under conifer needles covering the forest floor.. They have a large, edible body that with pinkish to brown caps with a thick, large stem. Young Sierra Porcini have a firm texture and a white hymenophore that begins to soften and turn yellowish with maturity.


Dried Matsutake

Species: Matsutake (Tricholoma murrillianum)

Harvest Date: Fall 2019

Location: Siskiyou County

Harvester: Kongkeo Chayasing

Share Size: Full Share 1.25 oz

Dried Porcini

Species: Spring Porcini (Boletus rex-veris)

Harvest Date: Spring 2020

Location: Siskiyou County

Harvester: Kongkeo Chayasing

Share Size: Full Share 1.25 oz


Spring Porcini is found from central California into British Columbia and are generally fruiting in early Spring. Spring Porcini have a mycorrhizal relationship, meaning they are living in a partnership with conifer trees, most commonly Firs and Pines. They are found under Fir and Pine trees at elevations ranging from 3,000 feet to 7,000 feet and are often hidden under conifer needles covering the forest floor.. They have a large, edible body that with pinkish to brown caps with a thick, large stem. Young Sierra Porcini have a firm texture and a white hymenophore that begins to soften and turn yellowish with maturity.


Item: Vida (Single Origin) Whole Bean Coffee

Farm: Finca la Cuesta

Farmer: Gabriel Gamboa Nunez

Farm Location: Tarrazu Region, subregion of La Cuesta de Santa Cruz

County: Costa Rica

Roaster: 11th Hour Coffee

Farming Method: No Pesticides & Naturally Processed, Directly Traded

Roast Type: Medium Roast with notes of citrus & caramel

Share Size: 12 oz

Vida is a single origin coffee from Costa Rica. It is from the farm Finca la Cuesta in the Tarrazu Region, which is a sub region of La Cuesta de Santa Cruz. The farmer is Gabriel Gamboa Nunez and he has owned the farm for the last 8 years. The farm was originally planted over 25 years ago by his uncle, who passed the farm to his aunt who then sold it to Chichi Navarro. Gabriel was able to buy it back 8 years ago. This is a direct to trade coffee which is grown with no pesticides and naturally processed. It is a medium roast with notes of citrus and caramel.


Recipes:


Baked Mediterranean Petrale Sole




Ingredients:

  • 1 lemon juiced

  • 1/2 cup extra virgin olive oil

  • 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)

  • 2 shallots, thinly sliced

  • 3 garlic cloves, thinly-sliced

  • 2 tbsp capers

  • 1 tsp seasoned salt, or to your taste

  • 3/4 tsp ground black pepper

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 1.25 lb Petrale Sole Fillet

  • 4–6 green onions, top trimmed, halved length-wise

  • 1 lime or lemon, sliced (optional)

  • 3/4 cup roughly chopped fresh dill for garnish

Procedure:


1. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.

2. In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

3. Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.

4. Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.

5. Remove the fish fillets from the oven and garnish with the chopped fresh dill.


Tayberry Jam Bars




Ingredients:

  • 1/2 cup pecans

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife

  • 1/2 cup unsweetened coconut flakes

  • 1/4 cup old-fashioned rolled oats

  • Heaping 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 stick unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1 large egg

  • 1/2 cup tayberry jam

Procedure:

  1. Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.

  2. In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.

  3. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place 2/3 of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay. Bake for about 35 minutes, until the topping is golden brown.

  4. Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.


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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