O2T DELIVERIES : Santa Clara / San Mateo counties 6/18 & Santa Cruz 6/19

Greetings Fish & Farm Enthusiasts,


It has been a great week for fishing and we are excited to offer King Salmon, CA Halibut, Squid & More.


This week you can choose which fish you would like to order with your Fish & Farm Box! You have the selection of either King Salmon or Petrale Sole.


We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, June 18th

& Santa Cruz County: Friday, June 19th


When you spend $100, you will receive free delivery!

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 King Salmon OR Petrale Sole

1 Share of Spring Porcini

One Simple Loaf from Companion Bakery

Produce Box 1 bunch of Red Beets

1 bunch of Collard Greens

2-3 Mendocino Lemons

1 bunch of Dill

1 bunch of Carrots

1 bunch of Red Beets

1 bunch of Collard Greens

2-3 Mendocino Lemons

1 bunch of Dill

1 bunch of Carrots

Add-on Items

Produce: Produce Box

Spring Porcini

Shiitake

Tree Oyster Mushrooms

Dried Porcini

Dried Matsutake


Fish Species:

King Salmon (aka Chinook)

CA Halibut

Whole Squid

Sablefish

Lingcod

Bocaccio Rockfish

Petrale Sole

O2T Boquerones


Fogline Farm Chicken:

Fogline Chicken Half Birds

Spicy Italian Chicken Sausage

The Everything Sausage

Whole Chickens

Chicken Wings

Fogline Chicken Frames (great for making bone broth!)


Farm Products:

Pajaro Pastures Large Eggs

Sourdough Loaf from Companion Bakery

Tayberry Jam

11th Hour Whole Bean Coffee

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


Farm: Groundswell

Farmer: James Cook & Josh Richland

Location: Santa Cruz

Harvest Date: 6/17/20

Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested

Item: 1 basket of Strawberries,1 bunch of Spring Onion


Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 6/16/20

Farming Method: Organic Certifiers

Item: 1 bunch of Carrots, 1 Cucumber


Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: 6/17/2020

Items: 2-3 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 farmer


Farm: Ridge to Reef Organics

Farmers: Pete Rasmussen

Location: Santa Cruz

Farming Method: In the Process of CCOF Certified Organic

Harvest Date: 6/17/2020

Items: 1 head of Romaine Lettuce, 1 head of Red Oak Leaf Lettuce,

1/2 pint of Golden Raspberries, 1 bunch of Beets, 1 bunch of Collard Greens



Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 06/18/2020

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 Wings, Chicken Frames

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 06/16/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.4 - 3.6 lbs

Half Chicken 1.60 - 1.80 lbs

Spicy Italian Chicken Sausage 0.5 lbs

The Everything Sausage 0.5 lbs

Chicken Wings 1.1 - 1.3 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: Sablefish (Anoplopoma fimbria)

Catch Date: 6/14/2020

Boat: F/V Sea Harvest

Captain: Calder Deyerle & Walter Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size : Full Share 1.25 lbs

Fillets will be skin on and have 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: 6/15/2020

Boat: F/V No Name

Captain: Jesse Ceja

Port: Moss Landing

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.



Whole Squid

Species: Market Squid (Doryteuthis opalescens)

Catch Date: 6/09/2020

Boat: F/V King Phillip

Captain: Joe Russo

Port: Moss Landing

Catch Method: Purse Seine

Monterey Bay Seafood Watch Rating: Best Choice

Market Squid has been fished in the Monterey Bay for over 150 years and still to this day is one of its largest fisheries, due to their abundance and unique lifecycle. When the squid are about two months old they begin to form large schools and become active hunters preying upon fish, crabs and other mollusks. They must eat quick since their lifespan only last for about a year. Once they reach a year old, thousands of squid will migrate into the Monterey Bay where the male delivers a sperm pack to the female who will then deposit hundreds of eggs onto the sandy, muddy bottom before both the male and female die. This short lifespan and high reproductive output make squid a good sustainable seafood choice. Squid meat is firm and white with a mild flavor. It is extremely versatile and works great for a variety of cooking methods as well as raw. You can even add the ink to pasta or rice dishes for a unique and delicious umami flavor.

Their sheer abundance, naturally short life span and early maturity age make Market Squid an excellent sustainable seafood choice since these factors make them less susceptible to the pressures of fishing. They are caught at night using large lights that attract and concentrate the school before a purse seine encircles the school and hauls them aboard. Market squid caught in California are rated a Good Alternative by Monterey Bay Seafood Watch due to limited information on the fishery. By-catch in the fishery is low but concerns over squid egg capture and a general lack of science and management make the picture incomplete.


Species: Petrale Sole (Eopsetta jordani)

Catch Date: 6/14/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

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: Lingcod (Ophiodon elongatus)

Catch Date: 6/14/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice


Lingcod are unique to the West Coast of North America where they can be found dwelling on rocky reefs and ocean bottoms, ranging from 30-300 feet deep. Lingcod are characterized by their large heads and mouths that hold 18 sharp teeth along with fang like teeth that are used to securely catch their prey. They are ferocious hunters with brown to bluish green coloration that allows them to easily blend into their environment and ambush their prey. During breeding season, the Lingcod migrate closer to shore, males arriving first to establish their ideal breeding territory with females arriving a month later and choosing her male partner based on the nest site. Once the spawning is over the females leave and the males continue to guard the nest for 10 weeks until the eggs hatch. He viciously protects his nest against other species of fish but allows some invertebrates to feed on the eggs. Lingcod are also known for having green flesh (aka. Irish Cod) that turns white upon cooking. There isn’t a clear explanation for the green flesh but they are entirely safe to eat. It is likely a combination of genetics and diet. Lingcod has a white, flakey, lean flesh with a mild flavor. It has a medium-firm texture and large flakes. If the flesh happens to be green, it will disappear upon cooking and turn white.

Lingcod have had a dramatic recovery locally due to the strict fishing regulations that have been imposed. They are caught using a hand operated pole or scottish seine which ensures a limited amount of bycatch and environmental damage. They also have a fast maturity rate with seasonal closures during spawning season. Most of the Lingcod on the local market are caught by large trawlers in Canada and Alaska and imported by truck or airplane. Concerns over by-catch, habitat degradation and quality of fish means that care should be taken when seeking out this species.


Species: Bocaccio Rockfish (Sebastes paucispinis)

Catch Date: 6/14/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

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: King Salmon (aka Chinook) (Oncorhynchus tshawytscha)

Catch Date: 6/15/2020 & 6/16/2020

Boat: F/V Ace High

Captain: Chris Iverson

Port: Bodega Bay

Catch Method: Trolling Line

Monterey Bay Seafood Watch Rating: Good Alternative

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.



Item: 1 Dozen Large Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 06/16/20

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 Grains.


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: Shiitake Mushrooms (Lentinula edodes) & Tree Oysters (Pleurotus ostreatus)

Harvest Date: 6/16/20

Farm: Farm West Fungi

Farmer: Kyle Garrone

Share Size: Full Share 1.0 lb



Species: Spring Porcini (Boletus rex-veris)

Harvest Date: 6/15/20

Location: Siskiyou County

Harvester: Kongkeo Chayasing

Share Size: Full Share 1.0 lb

Sierra Porcini is found from central California into British Columbia and are generally fruiting in early Spring. Sierra Porcinis 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 Porcinis 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: This Is It (Blend) Whole Bean Coffee

Roaster: 11th Hour Coffee

Farming Method: No Pesticides & Naturally Processed, Washed, Directly Traded

Roast Type: Medium Roast with notes of citrus & caramel

Share Size: 12 oz

The current moment is often ignored, butThis Is It seeks to bring your attention to it. With a composition of washed and natural processed coffees from Ethiopia, this bright, citrusy blend will not only wake you up but help you take in all that’s happening around you. There’s only so much time. This is it. Don’t waste it.


Recipes:


Anchovy Salad



Ingredients:

  • 1 lbs. salmon fillet, skin on

  • 3 Tbs. canola oil, more for the baking sheet

  • 1/4 tsp. ground coriander

  • Kosher salt and freshly ground black pepper

  • 1/2 small red bell pepper, finely diced (about 1/4 cup)

  • 3 scallions, trimmed and thinly sliced (white and green parts separated)

  • 2 Tbs. finely chopped ginger

  • 0.5 lb shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)

  • 1/4 cup honey

  • 3 Tbs. rice vinegar

  • 1 Tbs. reduced-sodium soy sauce

  • 1 tsp. Asian chili sauce (like Sriracha)

  • 1 tsp. cornstarch

Procedure:

  1. Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

  2. Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

  3. In a large (12-inch) skillet over medium heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium-high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

  4. Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.



Grilled Whole Squid


Ingredients:

  • 3.5 lbs of Squid (cleaned, or not)

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 tablespoon fresh parsley (chopped)

  • Garnish: lemon wedges

Procedure:

  1. Gather the ingredients.

  2. Heat grill to high heat.

  3. Rinse squid under cold running water and pat dry with paper towels.

  4. Cut squid bodies lengthwise down one side and open flat.

  5. In a bowl, combine olive oil, lemon juice, salt, and pepper.

  6. Add squid bodies and tentacles, tossing to coat.

  7. Thread squid bodies lengthwise onto skewers so they lie flat.

  8. Thread tentacles onto separate skewers.

  9. Grill over high heat, turning once, until just opaque throughout, about 1 to 2 minutes.

  10. Remove squid from skewers and pile on a platter. Sprinkle with parsley and serve with lemon wedges.


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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