O2T DELIVERIES : Santa Clara / San Mateo counties 8/20 & Santa Cruz 8/21
Greetings Friends,
Our fishing friends have brought in an array of
Chinook (King) Salmon that we will be offering to you! We will also have Salmon Collars, Trim & Frames available
We are excited to offer wild harvested Golden Chanterelles,
Lobster Mushrooms & Sea Beans from Humboldt County
Garden Variety Cheese made some more delicious Feta
& Hollyhock Cheese!
Plus, Fogline Farms will be supplying a Sweet Italian Sausage & Everything Sausage! Along with, Breast Packs & Leg Quarter Packs & More!
Limited Quantities of these new products!
Orders of $100 or more receive Free Shipping!
We'll be making deliveries in
We'll be making deliveries in
Santa Clara / San Mateo Counties:Thursday, August 20th
& Santa Cruz County: Friday, August 21st
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 Chinook (King) Salmon
1 Share of King Trumpet Mushrooms
One Three Seed loaf from Companion Bakery
Produce Box
1 lb of Early Girl Tomatoes
Delicata Squash
Red Ace Beets
Salt & Pepper Cucumber
Dino Kale
Little Gem Lettuce
Jonagold Apples
Lemons
Green Beans
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: 08/18/2020
Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested
Item: Early Tomatoes, Delicata Squash
Farm: Live Earth Farm
Farmer: Tom Bros
Location: Santa Cruz
Harvest Date: 08/18/2020
Farming Method: Organic Certifiers
Item: Red Ace Beets, Salt & Pepper Cucumer
Farm: Sea to Sky
Farmers: Chris & Dana Laughlin
Location: Bonny Doon
Farming Method: CCOF Certified Organic
Harvest Date: 08/18/2020
Items: 1 bunch of Dino Kale, Little Gem Lettuce
Farm: Monte Verde
Farmers: Mark Tarantino
Location: Santa Cruz
Harvest Date: 8/18/20
Farming Method: CCOF Certified Organic
Items: Jonagold Apples, Lemons
Farm: Swanton Berry Farm
Farmer: Unionized Workers of Swanton Berry Farm
Location: Santa Cruz
Harvest Date: 8/18/20
Farming Method: CCOF Certified Organic, Hand Harvested
Items: Green Beans
Item: Simple Sourdough Loaf
Bakery: Companion Bakery
Location: Santa Cruz
Baked Date: 08/20/2020
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: 08/21/2020
Simple Sourdough with poppy, sunflower, sesame and flax seeds
Fogline Farm
Farm: Fogline Farms
Farmer: Caleb Barron
Location: Ano Nuevo
Harvest Date: 08/18/20
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 & Everything 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: Chinook (King) Salmon (Oncorhynchus tshawytscha)
Catch Date: 08/18/2020
Boat: F/V Seas
Captain: Lucas Sallee
Port: Bodega Bay
Catch Method: Trolling Lines
Monterey Bay Seafood Watch Rating: Good Alternative
Share Size: 1.0 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: 08/18/2020
Boat: F/V No Name
Captain: Joseph Lucido
Port: Monterey
Catch Method: Hand Operated Pole
Monterey Bay Seafood Watch Rating: Best Choice
Share Size: 1.0 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.
Additional Add On Items
Item: Hollyhock Cheese, Cosmos Feta
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.
Cosmos is a raw sheep milk feta aged in brine for over 60 days. Sheep’s milk makes a rich and creamy feta which stands up well to the intense saltiness.
Species: Sea Beans (Spp. Salicornia)
Harvest Date: 08/17/2020
Location: Humboldt County
Harvester: Jorge Quevedo
Harvest Method: Hand Harvested
Share Size: Full Share 1.0 lb
Sea beans are halophytes, meaning they only grow in salty environments and are commonly called Sea Asparagus. They are found growing upright in dense clusters along coastal waters and even inland along the banks of salt marshes. The preferred portions of the plant are the tender, green tops and branches, as the lower portions can get tough. Sea Beans are crisp and crunchy with an intensely salty flavor, which can be muted with cooking. Sea Beans are high in protein, with roughly 20 grams per one cup portion. The sea vegetable is also a good source of vitamin A, calcium and iron.
Available Mushroom Species
Species: Golden Chanterelle (Cantharellus formosus)
Harvest Date: 08/17/2020
Location: Humboldt County
Harvester: Eric Oswley
Harvest Method: Hand Harvested
Share Size: Full Share 1.0 lb
Chanterelles are a beautiful species native to the Pacific Northwest commonly found during the fall and winter months. They have a mycorrhizal partnership with conifers trees and are found either alone or in small clusters. They have a distinguished vase shaped fruiting body with a flesh color that ranges from soft yellow to striking gold. The cap is fleshy with wavy, rounded cap margins that taper down to meet the stem. They have a mild nutty flavor that is highly versatile in the kitchen.
Species: Lobster Mushroom (Hypomyces lactifluorum)
Harvest Date: 08/17/2020
Location: Humboldt County
Harvester: Jacob Deckers
Harvest Method: Hand Harvested
Share Size: Full Share 1.0 lb
Lobster Mushrooms get their name from their striking red color and taste which resembles that of a lobster. The red color that is associated with these mushrooms are from a colonizing mold which will ultimately parasitize the mushroom host covering the entire outer fruiting body. Yet when you cut the mushroom open it has a bright white hue. Lobster Mushrooms are often found under Hemlock trees in late summer into early autumn and prefer the dryness of summer. The colonizing mold gives this meaty mushroom its highly desired flavor. These mushrooms are versatile and can be used in a variety of ways in the kitchen.
Species: Tree Oysters, Shiitake, King Trumpet
Harvest Date: 08/17/2020
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:
Sea Bean Salad with Cosmos Feta
Ingredients:
0.5 pound sea beans
1 large garlic clove, minced
3 tablespoons olive oil, use high quality oil here
1/2 teaspoon red pepper flakes, or to taste
Black pepper to taste
1/4 cup Cosmos Feta
Lemon or lime juice to taste
Procedure:
Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest a few minutes. Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant. Lay the cleaned sea beans on the towel to dry.
Pat the sea beans dry and toss with everything but the lemon juice. Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.
Chanterelle Barley Risotto with Kale and Green Beans Recipe
Ingredients:
1 tbsp. butter organic
2 cloves garlic minced
0.5 - 1 lb golden chanterelle mushrooms
0.5 - 1 lb of green beans
1 tbsp olive oil
1 yellow onion diced
1 cup pot barley dry
1/2 cup white wine or vegetable stock
4 cups vegetable stock + 2 cup water (organic stock if possible)
4 heaped cups dino kale
salt and pepper to taste
1/4 cup nutritional yeast
Procedure:
Make sure the chanterelles are cleaned well and rid of any dirt, then cut into even pieces.
Next, heat a frying pan to medium-high heat and add the butter. Gently cook the garlic for 30 seconds and then add the chanterelles and sauté for 2-3 minutes or until chanterelles are cooked through. Chanterelles will release all their moisture and go soggy if the pan is crowded, so it is best if a larger frying pan is used to avoid crowding or do in two batches. Season and set aside.
Heat a larger saucepan or frying pan and add the olive oil on medium-high heat. Cook the onion for about 3 minutes or until it is translucent. Add the diced green beans. Next, add the barley and gently fry for about 30 seconds. Now add the 1/2 cup of stock or wine and let cook until the liquid has evaporated.
Proper risotto requires only a small amount of stock or water to be added at a time and cooked down and then more added. A barley risotto is likely not going to require this step, so the rest of the stock and water can be added at once. Let simmer until all the liquid has evaporated, taste to ensure barley is cooked through.
Once the barley is cooked, add the dino kale, Parmesan cheese if using, cooked chanterelles and green beans. Taste and season as needed.
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!
