O2T DELIVERIES : Santa Clara / San Mateo counties 8/13 & Santa Cruz 8/14


Greetings Friends,


The F/V Mr Morgan came into Half Moon Bay with a wonderful catch of Lingcod, Petrale Sole & Chilipepper Rockfish. Plus, Sablefish from the F/V Capricci


Garden Variety Cheese made some beautiful Sweet Alyssum. This is a soft & spreadable cheese which has a nice balance of tang & sweetness. Introducing, Hollyhock Cheese! This cheese has a rich flavor & smooth texture with hints of roasted pistachios. And more creamy sheep cheese Yogurt


Plus, Fogline Farms will be supplying a Sweet Italian Sausage! Along with, Breast Packs & Leg Quarter Packs


Limited Quantities of these new products!


Plus:

Organic Produce Add on's & Mushroom Varieties


Orders of $100 or more receive Free Shipping!


We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, August 13th

& Santa Cruz County: Friday, August 14th


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 Share of Chilipepper Rockfish OR Sablefish

OR Petrale Sole

1 Share of Shiitake Mushrooms

One Three Seed loaf from Companion Bakery

Produce Box


1 pint of Strawberries

1 pint of Early Girl Tomatoes

1 bunch of Spinach

1.6 lbs of Yukon Gold Potatoes

1 bunch of Green Curly Kale

Yellow Onion

Little Gem Lettuce

Gravenstein Apples

0.5 lbs of Green Beans

Eggplant

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: 08/12/2020

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

Item: Early Tomatoes, 1 pint of Strawberries


Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 08/12/2020

Farming Method: Organic Certifiers

Item: Eggplant, Green Beans


Farm: Ridge to Reef Organics

Farmers: Pete Rasmussen

Location: Santa Cruz

Farming Method: In the Process of CCOF Certified Organic

Harvest Date: 08/12/2020

Items: 1.6 lbs Yukon Gold Potatoes, Yellow Onion, Green Curly Kale


Farm: Sea to Sky

Farmers: Chris & Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: 08/12/2020

Items: 1 bunch of Spinach, Little Gem Lettuce


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 8/12/20

Farming Method: CCOF Certified Organic

Items: Gravenstein Apples

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 08/13/2020

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: Three Seed

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 08/13/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds

Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 08/11/20

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

Sweet Italian Sausage

Breast Packs

Leg Quarter Packs

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: Chilipepper Rockfish (Sebastes goodei)

Catch Date: 08/10/2020

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: 1.0 lb

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: Petrale Sole (Eopsetta jordani)

Catch Date: 08/10/2020

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: 1.0 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: 08/10/2020

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: 1.0 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.


Species: Sablefish (Anoplopoma fimbria)

Catch Date: 08/11/2020

Boat: F/V Capricci

Captain: Don Marshall

Port: Moss Landing

Catch Method: Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

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 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.

Additional Add On Items

Item: Hollyhock Cheese, Sweet Alyssum Cheese , Sheep Milk Yogurt

Farm: Garden Variety

Farmers: Rebecca King

Location: Monterey County

Farming Methods: Pasture Raised Sheep


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


Hollyhock is a raw sheep cheese aged for at least 8 months. The extra aging gives Hollyhock a full, rich flavor and a smooth texture. It is mildly tangy and reminiscent of brown butter and roasted pistachios. Dates, brown bread and a full-flavor red wine pair nicely with Hollyhock.


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


This delicious 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. It goes well with honey and fruit but can also be used in savory sauces and as a substitute for sour cream.



Item: 1 Dozen Large Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 08/11/20

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.



Available Mushroom Species


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

Harvest Date: 08/11/2020

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:

Summertime Fish Tacos



Ingredients:

For the Fish

  • 1 lb Chilipepper RF, Petrale Sole or Lingcod

  • Juice of 1 lime

  • 2 tablespoons olive or avocado oil

  • 2 teaspoons chili powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika (or cajun seasoning for more heat)

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

FOR THE SLAW

  • 1/4 cup mayo or Sheep Milk yogurt

  • Juice of 1 lime

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon honey

  • 2 cups shredded purple cabbage (or a combination of green and purple)

  • 1 cup frozen corn

  • 1 padron, minced

FOR THE SAUCE

  • 1/4 cup sour cream (or Sheep yogurt)

  • 2 tablespoons mayo

  • Juice from 1/2 lime

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/8 teaspoon cayenne pepper (optional for extra spice)

  • salt, as needed to taste

Procedure:

  1. In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add fish, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.

  2. Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and padrons. Toss to coat. Season with a dash of salt and pepper. Set aside.

  3. Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

  4. GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.

  5. Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.

  6. Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!



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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