O2T DELIVERIES : Santa Clara / San Mateo counties 7/16 & Santa Cruz 7/17

Greetings Friends,

Summer is in full swing and we are excited to continue to offer an array of local and organic products for you! Salmon season has also reopened here locally, and we will be offering Salmon Fillet as well as other cuts.

We will also be offering more Produce Add Ons :

Early Girl Tomatoes, Shishito Peppers, Strawberries, Sugar Snap Peas & Santa Rosa Plums

Plus, Sweet Alyssum Cheese from Garden Variety! This soft spreadable cheese is rich, creamy & versatile! Limited quantities!

Orders of $100 or more receive Free Shipping!

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, July 16th

& Santa Cruz County: Friday, July 17th

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 CA Halibut OR Bocaccio Rockfish

1 Share of King Trumpet Mushrooms

One Holy Moly Barat from Companion Bakery

Produce Box

1 lb of Early Girl Tomatoes

1 pint of Strawberries

1 bunch of Broccoli

1 bunch of Kale

1 bunch of Summer Leeks

Summer Squash

1 lb Fingerling Potatoes

1/2 Sugar Snap Peas

1 bunch of Basil

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

Where Our Produce Comes from this Week!

Farm: Groundswell

Farmer: James Cook & Josh Richland

Location: Santa Cruz

Harvest Date: 07/15/2020

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

Item: 1 lb of Early Girl Tomatoes, 1 pint of Strawberries

Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 07/15/2020

Farming Method: Organic Certifiers

Item: Summer Squash

Farm: Ridge to Reef Organics

Farmers: Pete Rasmussen

Location: Santa Cruz

Farming Method: In the Process of CCOF Certified Organic

Harvest Date: 07/15/2020

Items: 1 bunch of Broccoli, 1 bunch of Kale, 1 bunch of Summer Leeks

Farm: Swanton Berry Farm

Farmers: Unionized Works of Swanton Berry Farm

Location: Santa Cruz

Farming Method: CCOF Certified Organic

Harvest Date: 07/15/2020

Items: 1/2 lb of Sugar Snap Peas

Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 7/15/20

Farming Method: CCOF Certified Organic

Items: 1 lb of Fingerling Potoatoes

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 07/16/2020

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

Item: Holy Moly Batard

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 07/16/2020

It weighs 800g and has white flour, whole wheat, sunflower seeds, poppy seeds, sesame seeds, oats, and molasses. 

Fogline Farm Chicken

Item: Whole Chicken, Half Chicken, Chicken Wings, Chicken Frames

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 07/14/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.4 - 3.6 lbs

Half Chicken 1.60 - 1.80 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.

Available Fish Species

Species: Chinook (aka King) Salmon (Oncorhynchus tshawytscha)

Catch Date: 07/13/2020

Boat: F/V Mason J

Captain: Richard Nyugen

Port: Moss Landing

Catch Method: Trolling Lines

Monterey Bay Seafood Watch Rating: Good Alternative

Share Size: 1 lb

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: CA Halibut (Paralichthys californicus)

Catch Date: 07/14/2020

Captain: Juan Ariacastellenos

Port: Moss Landing

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1 lb

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: Bocaccio Rockfish (Sebastes paucispinus)

Catch Date: 07/14/2020

Boat: F/V Sea Harvest

Captain: Rich Deyerle

Port: Moss Landing

Catch Method: Fly-Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.25 lb

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.

Additional Add On Items

Item: Sheep Milk Yogurt

Farm: Garden Variety

Farmers: Rebecca King

Location: Monterey County

Farming Methods: Pasture Raised Sheep

1 pint of Creamy & Delicious Sheep Milk Yogurt.

We are utilizing a Jar Deposit Program! Please save the jar, and put it out next time you order! You will receive a $1 credit per jar received.

This yogurt is made from pasteurized whole sheep milk. Because sheep milk has almost twice the solids of cow milk, the yogurt is naturally thick and custard-like. It is also very high in protein and Calcium. We make our yogurt in the European style with a pronounced tartness to complement the rich flavor.

Farm Information

Garden Variety Cheese is a small farmstead cheese business based in Northern Monterey County and is located on Monkeyflower Ranch.

Rebecca King began commercial milking & cheese producing in March 2009. Her sheep produce lovely, rich sweet milk that makes fabulous cheese and yogurt. To ensure the health and well-being of the animals and the high quality of the milk and cheese from Garden Variety Cheese, the 100 milking ewes at Monkeyflower Ranch are fed on fresh pasture, alfalfa hay and organic brewer’s grain from Santa Cruz Mountain Brewing and organic corn from Modesto Milling.

Each ewe is named after a garden flower and treated with love and respect. The dairy sheep are seasonal producers--each individual only gives milk for about six months per year. This season, Rebecca has staggered her breeding she hopes to have fresh milk for yogurt for most of the year.

Item: Moonflower Cheese

Farm: Garden Variety

Farmers: Rebecca King

Location: Monterey County

Farming Methods: Pasture Raised Sheep

Moonflower is raw sheep cheese aged for 4-6 months. During aging it develops a washed rind which gives it a lovely orange color. It has a smooth texture, with a salty caramel flavor and a hint of pungency at the finish. It pairs well with cherries and Zinfandel.

2015 Good Food Awards FinalistGarden Variety Cheese is a small farmstead cheese business based in Northern Monterey County and is located on Monkeyflower Ranch.

Item: Sweet Alyssum

Farm: Garden Variety

Farmers: Rebecca King

Location: Monterey County

Farming Methods: Pasture Raised Sheep

Sweet Alyssum is a fresh spreadable sheep cheese made with pasteurized milk. It is very versatile, creamy and rich with a nice tanginess.

2016 American Cheese Society winner--3rd place 

Item: 1 Dozen Large Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 07/14/20

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 Grains.

Seaquoia Seaweeds

Products: Giant Kelp Seasoning & Sea Palm Chips

Harvest Date: June 2020

Harvester: Ian O'Hollaren

Harvest Location: Santa Cruz, CA

Sequoia Seaweed was born from Ian O’Hollare's love for the ocean. A California native, he found himself studying tropical horticulture at the University of Hawaii, Hilo and transitioned from a life of farming terrestrial plants back to a true passion which revolves around the sea. Ian began exploring California’s coastal resources, learning about kelp and seaweed. Initially his intention was to create a local kelp fertilizer which he accomplished getting CDFA anfd OMRI certified. During this process Ian discovered the amazing intertidal seaweeds that grow along California’s shores. As restaurants, seafood distributors, health food stores and individuals expressed an interest in eating and learning more about this sustainable resource Sequoia Seaweeds came to be.

In addition to dried and fresh seaweeds Ian has development a freeze-dried kelp powder made from giant lelp, aka Macrocystis pyrifera. This is the iconic kelp that dominates the kelp forests from Southern to Central California. Ian hand harvests hundreds of pounds and has it freeze dried in a state of the art facility in California. This supplement is rich in Iodine and many other minerals and vitamins.

Strawberry Rhubarb Jam

Farm: Swanton Farm

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. 

Available Mushroom Species

Species: King Trumpet & Tree Oysters, Shiitake, Lions Mane

Harvest Date: 07/14/2020

Farm: Farm West Fungi

Farmer: Kyle Garrone

Share Size: Full Share 1.0 lb

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.


Early Girl Tomato Sauce with King Salmon


  • 1 lb early girl tomatoes

  • 2 cloves garlic, smashed

  • 3 tablespoons olive oil, divided

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon fresh thyme leaves

  • 1/4 teaspoon kosher salt, plus more for seasoning

  • Freshly ground black pepper

  • 1 lb of salmon


  1. Place the tomatoes, garlic, 1 tablespoon of the oil, vinegar, thyme, 1/4 teaspoon salt, and a few grinds of black pepper in a blender or food processor fitted with the blade attachment. Pulse a few times until blended and saucy but still a little chunky; set aside.

  2. Use a paper towel or clean dish towel to pat each salmon fillet dry on both sides (to prevent them from sticking to the pan). Season on both sides with salt and pepper.

  3. Heat the remaining 2 tablespoons of oil in a large skillet with a lid over medium-high heat until shimmering. Place the salmon skin-side down in the skillet, then press down on them so that the skin is in even contact with the pan and browns evenly. Reduce the heat to medium-low and cook without moving, gently pressing down on fish every so often, until the sides are cooked halfway up the fillets, 6 to 9 minutes, depending on the thickness of your fillets. Transfer the salmon skin-side up to a plate.

  4. Pour the tomato mixture into the skillet and bring it to a simmer. Return the salmon skin-side up to the pan, nestling them in the sauce. Cover and continue to simmer for 2 to 5 minutes, depending on the thickness of your fillets. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Serve the salmon, skin-side up, with plenty of its sauce, over cooked couscous.

Blistered Shishito (or Padron) Peppers


  • 1 pint of shishito or padron peppers

  • 2 teaspoons extra-virgin olive oil or avocado oil

  • Lemon wedge, optional

  • Salt, preferably flaky sea salt or kosher salt, to taste


  1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

  2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

  3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

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!

Featured Posts
Recent Posts