O2T DELIVERIES : Santa Clara / San Mateo counties 7/2 & Santa Cruz 7/3
Greetings Fish & Farm Enthusiasts,
It has been a great week for local products and sustainably fished seafood! We have a great selection of fish, mushrooms, chicken, vegetables & more!
We'll be making deliveries in
Santa Clara / San Mateo Counties:Thursday, July 2nd
& Santa Cruz County: Friday, July 3rd
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
1 Share of Shiitake Mushrooms
One Simple Loaf from Companion Bakery
Produce Box 1 head of Cauliflower
1 pint of Sungold Tomatoes
Rosemary Plums
1 bunch of Basil
1 bunch of Kale
1 pint of Shishito Peppers
1 lb of Summer Squash
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: 07/01/2020
Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested
Item: 1 Head Cauliflower, 1 pint Sungold Tomatoes, 1 lb of Rosemary Plums
Farm: Live Earth Farm
Farmer: Tom Bros
Location: Santa Cruz
Harvest Date: 07/01/2020
Farming Method: Organic Certifiers
Item: Shishito Peppers, Potatoes Yellow-Butterball, Summer Squash
Farm: Ridge to Reef Organics
Farmers: Pete Rasmussen
Location: Santa Cruz
Farming Method: In the Process of CCOF Certified Organic
Harvest Date: 07/01/2020
Items: 1 bunch of Basil, 1 bunch of Kale
Item: Simple Sourdough Loaf
Bakery: Companion Bakery
Location: Santa Cruz
Baked Date: 07/02/2020
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: 07/02/2020
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: 06/30/20
Farming Methods: Fresh Pasture Daily, Organic Feed
Weight: Whole Chicken 3.4 - 3.6 lbs
Half Chicken 1.60 - 1.80 lbs
Lemon Parsley Half Chicken 1.60-1.80 lb
Hot Italian Chicken Sausage 0.5 lbs
The Eveything Sausage 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.
Available Fish Species
Species: CA Halibut (Paralichthys californicus)
Catch Date: 06/29/2020
Boat: F/V Blue Dawn
Captain: Dave Rodriguez
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.
Species: King Salmon (aka Chinook) (Oncorhynchus tshawytscha)
Catch Date: 06/29/2020
Boat: F/V Sea Mistress & F/V Pancho
Captain: Jerid Rold & Louie Frietas
Port: Moss Landing
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.
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: 1 Dozen Large Eggs
Farm: Pajaro Pastures
Farmers: Ryan Ableson
Location: Pajaro
Harvest Date: 06/30/20
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: April 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.
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.
Available Mushroom Species
Species: Cinnamon Cap & Tree Oysters (Pleurotus ostreatus)
Harvest Date: 06/30/2020
Farm: Farm West Fungi
Farmer: Kyle Garrone
Share Size: Full Share 1.0 lb
Species: Spring Porcini (Boletus rex-veris)
Harvest Date: 06/28/2020
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.
Recipes:
Baked Salmon Tacos
Ingredients:
8-10 corn tortillas
1 lb fresh salmon
1 teaspoon olive oil
Garlic powder to taste
Ground cumin to taste
Chili powder (optional) to taste
Salt & pepper to taste
Sauce:
1 cup plain Greek yogurt
Juice from 1/2 lime
1 clove garlic minced
Handful fresh cilantro chopped
Toppings:
1 avocado diced
Iceberg lettuce shredded, to taste
Lime wedges to taste
Procedure:
Preheat oven to 375F. Move the rack to the middle position. Line a baking sheet with foil. Wrap the tortillas in foil and put them in the oven right away.
Place a piece of salmon on the baking sheet and coat it with olive oil. Gently sprinkle with garlic powder, ground cumin, chili powder, and salt & pepper. Cook in oven for 10-15 minutes or until it flakes easily with a fork.
Meanwhile, combine the sauce ingredients. Set aside. Prepare the avocado and lettuce.
When the salmon is done, roughly cut it into bite-size pieces using a fork. Assemble tacos immediately. Serve with extra lime if desired.
Moonflower Caprese Salad
Ingredients:
1 basket of Sungold Tomatoes
1/4 lb of Moonflower Cheese
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup small fresh basil leaves
Procedure:
Combine tomatoes, cheese, oil, vinegar, salt, and pepper in a large bowl. Stir in basil, and serve immediately.
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!
