O2T DELIVERIES : Santa Clara / San Mateo counties 7/23 & Santa Cruz 7/24
Greetings Friends,
We have put together another great delivery for you! Our farming friends are harvesting beautiful, seasonal produce which we are excited to continue to offer to you!
We will also be offering more Produce Add Ons :
Sungold Tomatoes, Strawberries & Musica Green Beans
Orders of $100 or more receive Free Shipping!
We'll be making deliveries in
Santa Clara / San Mateo Counties:Thursday, July 23rd
& Santa Cruz County: Friday, July 24th
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 Shiitake Mushrooms
One Simple Sourdough loaf from Companion Bakery
Produce Box
1 lb of Early Girl Tomatoes
1 pint of Strawberries
1 pint of Padrons
1 bunch of Spring Onion
1 lb of Musica Green Beans
1 bunch of Broccoli
1 bunch of Kale
1 bunch of Golden & Red Beets
1.5 lbs of Norland Red Potatoes
1 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: 07/23/2020
Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested
Item: Early Girl Tomatoes, 1 pint of Strawberries, 1 pint of Padrons, 1 lb of Musica Green Beans
Farm: Live Earth Farm
Farmer: Tom Bros
Location: Santa Cruz
Harvest Date: 07/23/2020
Farming Method: Organic Certifiers
Item: 1.5 lbs of Norland Red Potatoes, 1 Summer Squash
Farm: Ridge to Reef Organics
Farmers: Pete Rasmussen
Location: Santa Cruz
Farming Method: In the Process of CCOF Certified Organic
Harvest Date: 07/23/2020
Items: 1 bunch of Broccoli, 1 bunch of Kale, 1 bunch of Red & Golden Beets
Item: Simple Sourdough Loaf
Bakery: Companion Bakery
Location: Santa Cruz
Baked Date: 07/24/2020
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: 07/24/2020
It weighs 800g and has white flour, whole wheat, sunflower seeds, poppy seeds, sesame seeds, oats, and molasses.
Fogline Farm
Farm: Fogline Farms
Farmer: Caleb Barron
Location: Ano Nuevo
Harvest Date: 07/21/20
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
Hot Italian Sausage
Everything Sausage
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: 07/20/2020
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: Petrale Sole (Eopsetta jordani)
Catch Date: 07/21/2020
Boat: F/V Mr Morgan
Captain: Steve Fitz
Port: Half Moon Bay
Catch Method: Scottish Seine
Monterey Bay Seafood Watch Rating: Best Choice
Share Size: 1 lb
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: 07/21/2020
Boat: F/V Mr Morgan
Captain: Steve Fitz
Port: Half Moon Bay
Catch Method: Scottish Seine
Monterey Bay Seafood Watch Rating: Best Choice
Share Size: 1.25 lb
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.
Additional Add On Items
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: 07/22/20
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 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: Tree Oysters, Shiitake, Lions Mane
Harvest Date: 07/21/2020
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.
Recipes:
King Salmon with Shiitake Mushrooms
Ingredients:
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
1 tablespoon plus 1 teaspoon fresh lemon juice
4 cups thinly sliced shiitake mushrooms (8 ounces)
1 lb of salmon fillet
Coarse salt
2 teaspoons toasted-sesame oil
1 teaspoon black sesame seeds
1 1/3 cups fresh pea shoots (2 ounces)
Procedure:
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Strawberry Oatmeal Bars
Ingredients:
1 cup old-fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter - melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (~2 baskets)
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice - from about 1/2 small lemon
1 tablespoon granulated sugar - divided
Procedure:
Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
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!
