Deliver SC COUNTY 04/09 & SF BAY AREA 04/10 The O2T Fish & Farm Box Plus Delicious Add-ons!

Greeting Fish & Farm Enthusiasts!

We have recently partnered with several new local farms and we have put together a great delivery for you! We will be offering our O2T Fish & Farm box, as well as Fogline Chicken, Pasture raised Eggs, Bread, Fish, Mushrooms & Coffee.

We will be making ONLY Home Deliveries

Santa Cruz County : Thursday, April 9th

SF Bay Area : Friday, April 10th

In the same way that we have told the story of captains and foragers, we will be sharing with you the stories from our friends on the farms. 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 / Produce Box, please leave it out for pick

To order, please head to our Online Store

The O2T Fish and Farm Box Includes:

1 Produce Box

One share of Bocaccio Rockfish

1/2 Share Golden Chanterelles from Ocean2Table

One Simple Sourdough Loaf from Companion Bakery.

Add-on Items Include: Fogline Farms chicken

Pajaro Pastures eggs

O2T fish

Golden Chanterelles

11th Hour Coffee

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

Farm: Hakari Farm

Farmer: Janet

Location: Corralitos

Farming Methods: Hand Harvested/CCOF Certified Organic,

Pesticide Free

Harvest Date: 04/08/20

Items: 1/2 Head of Cabbage, 1 Bunch of Spinach

Hikari Farms is an organic greenhouse operation in Watsonville, CA, that specializes in Asian greens and Japanese cucumbers.

Farm: JJM Farm

Farmer:Efrain Morales

Location: Hollister

Farming Methods: CCOF Certified Organic, Hand Harvested

Harvest Date: 04/08/20

Items: One bunch Green & Red Chard

Farm: Groundswell Farm

Farmers: James Cook and Josh Richland

Location: Santa Cruz

Farming Method: Hand Harvested/CCOF Certified Organic

Pesticide Free

Harvest Date: 04/08/20

Items: Three Oranges, Three Lemons, Three Limes,

One Bunch Green Garlic, 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: Blue Heron Farm

Farmers:Denis Tamura and Lori Perry

Location: Corralitos

Farming Method: CCOF Certified Organic

Harvest Date: 04/07/20

Items: 3-4 Heads Gem Lettuce

Blue Heron Farms is a 20-acre certified organic farm operating in a small sheltered valley in Corralitos, California, that is passionate about growing a diverse array of high quality vegetables and flowers.

Blue Heron was started in 1985 by Dennis Tamura after studying gardening with Alan Chadwick in the 1970s and running the U.C. Santa Cruz Farm & Garden Apprenticeship Program for several years.  Now operated by him and his wife Lori Perry, Blue Heron is driven by the hard work of a wonderful group of workers from Jalisco and Michoacan, Mexico, as well as a dedicated flower crew and market staff.

Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: Fall 2020

Items: 2 lbs Small Sweet Potatoes

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!

Species: Bocaccio Rockfish (Sebastes paucispinus)

Catch Date: 04/07/2020

Boat: F/V Sea Harvest

Captain: Rich Deyerle

Port: Moss Landing

Catch Method: Fly-Line

Monterey Bay Seafood Watch Rating: Not Rated

(Little to no by-catch and minimal habitat disturbance)

Share Size: Full Share 1.25 lb

Fillets will be skin on with some small pin bones

Bocaccio is a large species of rockfish that is found ranging from Alaska down to Baja California. As their name in Italian suggests, they can be easily identified by their large mouths. The adult color ranges from a reddish hue to brown and once they are caught and brought to the surface their color tends to brighten to a stronger red hue. Juvenile Bocaccio tend to stay together in loose schools and spend most of their time in shallower water. After about two years of age they begin to descend into deeper water of up to 750 feet near a deep, rocky environment. Bocaccio enjoy an colorful diet of many difference species of fish as well as squid and crustaceans.

Females begin to mature when they reach 17 inches long and they typically grow larger than the males and have a longer lifespan. Fertilization takes place internally within the females body and she holds the developing young until they are ready to hatch as live larvae. Hatching occurs during the months of December through April with the females being capable of hatching 1.5 millions eggs per cycle. Bocaccio can live to be 50 years old, are slow growing and late to mature making which puts them endanger if over fished as their populations take time to recover.

Species: Golden Chanterelle (Cantharellus californicus)

Harvest Date: 03/30/2020

Forager: Jeff Rutt

Location: Monterey County

Harvest Method: Hand Harvested

Share Size: Half Share 0.5 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.

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 04/09/2020

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: Half Bird

Farm: Fogline Farms

Farmers: Caleb Barron

Location: Ano Nuevo

Harvest Date: 04/07/20

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: 04/07/20

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

Item: This Is It (whole bean)

Roaster: 11th Hour Coffee

Share Size: 12 oz

Description: A two part blend of natural & washed Ethiopian coffee.

It has bold, sweet notes & is sure to wow your taste buds while you're quarantined at home

Coffee shops might be closed, but that doesn't mean you have to give

up good coffee. We’ve decided to partner with 11th Hour Coffee this

week to offer their blend “This Is It.” It’s a two-part blend

consisting of a natural and a washed Ethiopian coffee. With bold sweet

notes it’s sure to wow your taste buds while you're quarantined at


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.

Species: Dungeness Crab (Metacarcinus magister)

Catch Date: 04/07/2020

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 lb

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 which 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 a 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.

Species: Petrale Sole (Eopsetta jordani)

Catch Date: 04/07/2020

Boat: F/V Miss Moriah

Port: Half Moon Bay

Catch Method: Trawl

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lb

Fillets will be skin off with some small pin bones

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.

Species: Sablefish (Anoplopoma fimbria)

Catch Date: 04/07/2020

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 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.


Bocaccio Rockfish Tacos


  • 2 cups very thinly shredded cabbage

  • Fresh Spring of Onion thinly sliced

  • 1 teaspoon minced seeded jalapeno pepper

  • 2 tablespoons cider or rice wine vinegar

  • 3 tablespoons vegetable or canola oil divided

  • Coarse salt and freshly ground pepper to taste

  • 12 6-inch corn or flour tortillas

  • 1.25 lbs Bocaccio Rockfish

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 clove garlic finely minced

  • 3 teaspoons lime juice


  • Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.

  • Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillas have been toasted. Set aside.

  • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.

  • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

Golden Chanterelle & Sweet Potato Gratin


  • 2 teaspoons olive oil

  • 0.5 lbs - 1 lb of Golden Chanterelles, sliced

  • 1/3 cup finely chopped shallots

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 1/2 tablespoons finely chopped fresh parsley, divided

  • 1 1/2 tablespoons chopped fresh green onion, divided

  • 2 lbs sweet potatoes, cut into 1/4-inch-thick slices

  • Cooking spray

  • 1 cup (4 ounces) shredded fontina cheese

  • 1/2 cup fat-free, less-sodium broth of your choice


  1. Preheat oven to 425°.

  2. Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.

  3. Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.

If you have any questions feel free to email us or text us at (831) 295-8403.

Thank you for supporting your local farms, fishermen and fisherwomen!

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