Deliver SC COUNTY 04/16 & SF BAY AREA 04/17 The O2T Fish & Farm Box Plus Delicious 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

SF Bay Area: Thursday, April 16th

Santa Cruz County: Friday, April 17th

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:

1 Produce Box

One share of CA Halibut

One Simple Sourdough Loaf from Companion Bakery

Produce Box

1 Bunch of Green & Red Chard

1 large Diakon

Roughly 1 lb of Sicilian Artichokes

1 Bunch of Spinach

1 Bunch of Negi

3 Oranges

3 Lemons

1 bunch of Green Onions

About 2 lbs of Small Sweet Potaotes

About 2 lbs of Small Fuji Apples

Add-on Items Include: Fogline Farms chicken

Pajaro Pastures eggs

CA Halibut

Rainbow Trout


Burn Morels

11th Hour Coffee

Produce Box

Dried Porcini

Dried Candy Caps

Whole Bean Coffee

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

Farm: Hakari Farm

Farmer: Janet Nagamine

Location: Corralitos

Farming Methods: Hand Harvested/CCOF Certified Organic,

Pesticide Free

Harvest Date: 04/15/20

Items: 1 Bunch of Spinach, 1 large Diakon, 1 Bunch of Negi

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: 04/15/20

Items: One bunch Chard

Farm: Groundswell Farm

Farmers: James Cook and Josh Richland

Location: Santa Cruz

Farming Method: Hand Harvested/CCOF Certified Organic

Pesticide Free

Harvest Date: 04/15/20

Items: Three Oranges, Three Lemons,

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: 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!

Farm: Mariquita Farm

Farmers: Andy Griffin

Location: Hollister

Farming Method: Sustainable Farming Methods & Pesticide Free

Harvest Date: 04/13/2020

Items: About 1lb of Sicilian Artichokes

Species: CA Halibut (Paralichthys californicus)

Catch Date: 04/13/2020

Boat: F/V O2T II

Captain: Ian Cole

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.

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 04/15/2020

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: 04/14/20

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: 04/14/20

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: 04/13/2020

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 bones

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: Chilipepper Rockfish (Sebastes goodei)

Catch Date: 04/12/2020

Boat: F/V Miss Moriah

Captain: Geoff Bettencort

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 on with some small pin bones

Chilipepper Rockfish are one of 70 different types of Rockfish along the west coast. They have a lifespan of about 35 years and are quick to mature, with males maturing at 2 years old and females by about 4 years old. Chilipepper are viviparous, meaning they breed through internal fertilization and give birth to live fish. The juveniles prefer shallow water, while the adults are found within deep rocky reefs and muddy/sandy bottoms feeding on small crustaceans, squid and various species of other fish. Adults are easy to identify by their distinct red-orange color, protruding jaw and spineless head. Chilipepper Rockfish has a medium, firm flesh which makes it versatile for a variety of preparations. Chilipepper’s are often referred to as Rockcod or mislabeled as Snapper.

Chilipepper Rockfish have made a miraculous recovery and Monterey Bay Seafood Watches now rates them as a Best Choice when caught by Scottish Seine or by the California Groundfish Collective (CGC). Rockfish fisheries are highly regulated and use implemented sustainable catch limits and as well as specific gear modifications that have greatly helped to reduce habitat destruction along the seafloor as well as helped to reduce bycatch. Along with a regulated fishery, Chilipepper’s are fast growing and have an early maturity rate which contributes to making them a great sustainable choice.

Species: Sablefish (Anoplopoma fimbria)

Catch Date: 04/13/2020

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.

Species: Burn Morels (Morchella spp)

Harvest Date: 04/13/2020

Forager: Lukas Vrana

Location: Trinity County

Share Size: Full Share 0.50 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. Burn Morels are found in recently burned wooded areas, yet it is not totally clear why they appear after a burn. It is theorized that environmental factors such habitat and nutrient availability are the likely causes. In California, burn morels can be found in fires ranging from the coast to the high sierras and in the sierras, they are commonly found in Fir and Pine forests

Species: Dried Coastal Porcini (Boletus edulis)

Harvest Date: Winter 2020

Forager: Ian Cole & Charlie Lambert

Location: Santa Cruz County

Share Size: Full Share 1.25 oz

Porcini are typically found in mature Pine forests and our local variety can grow to weigh as much as 5 pounds. Porcini are also known as Boletes and are renowned worldwide for their flavor and texture. They're great by themselves or an excellent addition to pasta and rice dishes.

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: This Is It (whole bean)

Roaster:11th Hour Coffee

Location: Santa Cruz. CA

Farm: Yirga Cheffee Konga Station

Country: Ethiopia

Farming Method: No Pesticides & Naturally Processed

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


Pan Fried Rainbow Trout with Lemon & Parsley


  • 1.10 lbs of Rainbow Trout Fillet

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 garlic cloves, minced

  • 3 tablespoons chopped fresh parsley

  • 1 tablespoon lemon juice

  • salt and pepper, to taste


  1. Heat a non-stick skillet over medium-high heat. Melt butter with olive oil until frothy.

  2. Cook trout filets, skin side down, for 2 minutes, then carefully flip with a thin wide spatula.

  3. Cook for another minute or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork.

  4. Transfer to serving plates and enjoy.

Dried Porcini Risotto


  • 1.25 oz dried porcini mushrooms

  • 1/4 cup plus 2 tablespoons butter (unsalted, or 3 tablespoons olive oil plus 1/4 cup butter)

  • 1/2 a small onion (peeled and finely sliced)

  • 1 1/2 cups/300 grams rice (short-grain, for example, Arborio or Vialone Nano)

  • 1/3 cup dry white wine (slightly warmed in a pan on the stove)

  • 1 quart/4 cups water (simmering, or beef broth, or thin bouillon)

  • 1 cup/50 grams Parmigiano-Reggiano (freshly grated)

  • Optional: 1/2 cup/120 mL heavy cream

  • 1 bunch parsley (flat-leaf, minced leaves)

  • Fine sea salt (to taste)

  • Freshly ground black pepper (to taste)


  1. Gather the ingredients.

  2. Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.

  3. Meanwhile, saute the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.

  4. Saute the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.

  5. Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.

  6. Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente, turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.

  7. Serve hot, with the remaining grated cheese for sprinkling on top.

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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