O2T DELIVERIES : Santa Clara / San Mateo counties 8/27 & Santa Cruz 8/28

Dear Friends and Family,

At the end of last week as the CZU Complex fire was growing rapidly and we were questioning whether we’d be able to operate this week. With heavy hearts and a strong resolve to be here for our community, we have made the decision to move forward this week with 100% of our proceeds going to support victims of the CZU Complex Fire. All proceeds from this week will be donated to the Fire Response Fund Grants and distributed by the Community Foundation of Santa Cruz County. We would greatly appreciate it if you would consider donating directly as well.

Many of the farms that we work with have been affected by the fires; including Fogline Farm, Ridge to Reef Farm, Swanton Berry Farm and Sea to Sky Farm. All of these farms are located within the burn area either in Bonny Doon or along the coast near Waddell Creek. At this point the extent of the damage to each of these farms is unknown but thankfully we do know that all of the individual farmers and the animals at Fogline Farm are unharmed. We will be sending out more information on how to support these farms directly in the coming days in a separate email. Our offerings this week include Lingcod, Chilipepper Rockfish, Petrale Sole, Chanterelles, and more.

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, August 27th

& Santa Cruz County: Friday, August 28th

As the fires continue to burn in the Santa Cruz Mountains and throughout California, we are finding love and solace in the strong community around us that has rallied in support. We are grateful to the friends that have opened their doors and the kitchens and cooks working hard to keep everyone fed.

Our hearts are with the forest in transformation, with the families displaced from their homes and with the farms and our friends that work the lands amidst the sequoias, pines and oaks.

To order, please head to our Online Store

The O2T Fish and Farm Box Includes:

One Produce Box

One share of Share of Petrale Sole OR Lingcod OR Chilipepper Rockfish

1 Share of Golden Chanterelles

One Three Seed loaf from Companion Bakery

Produce Box

1 lb of Early Girl Tomatoes

1 pint of Strawberries

1 bunch of Basil

Summer Squash

Red Leaf Lettuce

Salt & Pepper Cucumber

Green Beans

Jonagold Apples


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: 08/26/2020

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

Item: Early Tomatoes, 1 pint of Strawberries, 1 bunch of Basil

Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 08/26/2020

Farming Method: Organic Certifiers

Item: Summer Squash, Red Leaf Lettuce, Salt & Pepper Cucumber

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 8/26/20

Farming Method: CCOF Certified Organic

Items: Jonagold Apples, Lemons

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 08/27/2020

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: 08/25/20

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

Jalapeno 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: Lingcod (Ophiodon elongatus)

Catch Date: 08/24/2020

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: Petrale Sole (Eopsetta jordani)

Catch Date: 08/24/2020

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: Chilipepper Rockfish (Sebastes goodei)

Catch Date: 08/24/2020

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.

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.

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.

Available Mushroom Species

Species: Golden Chanterelle (Cantharellus formosus)

Harvest Date: 08/24/2020

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: 08/24/2020

Location: Humboldt County

Harvester: Eric Oswley

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: Pink Tree Oysters, Shiitake

Harvest Date: 08/25/2020

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.


Lingcod in Basil Tomato Sauce


For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil

  • 1/4 teaspoon crushed red pepper flakes

  • 3 large cloves garlic, finely minced

  • 1 lb Early Girl Tomatoes cut into small pieces

  • 1/4 cup dry white wine

  • 1/2 cup fresh basil, finely chopped

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon fresh lemon zest

  • 1/2 teaspoon salt (more to taste)

  • 1 teaspoon granulated sugar 

  • 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil

  • 1 lb Lingcod cut into smaller peices

  • Salt and pepper


  1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:

  1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.

  2. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.

  3. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Chanterelle Barley Risotto with Kale and Green Beans Recipe


  • 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


  1. Make sure the chanterelles are cleaned well and rid of any dirt, then cut into even pieces. 

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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