O2T DELIVERIES : Santa Clara / San Mateo counties 8/6 & Santa Cruz 8/7


Greetings Friends,


Our friends at the American Abalone Farm are going to harvest some beautiful Red Abalone that we are excited to offer to you! The Abalone is fed a 100% Seaweed Diet & they are raised on 100% seawater with no other inputs


Each share has 4 pre-pounded abalone steaks weighing 0.75 - 1.0 oz, & each steak has been place in an abalone shell


CA Halibut on Special

1.0 lb for $19


Introducing Daffodil Cheese from Garden Variety. This is an Edam style cheese which has a dense texture & a rich butterscotch flavor.

Plus more Feta & Sheep Milk Yogurt


Plus, Fogline Farms will be supplying a Green Onion Sesame Sausage! This sausage is full of flavor and is highly versatile


Limited Quantities of these new products!


Plus:

McFarland Springs Rainbow Trout & delicious Produce Add on's


Orders of $100 or more receive Free Shipping!


We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, August 6th

& Santa Cruz County: Friday, August 7th


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 Red Abalone OR CA Halibut OR Rainbow Trout

1 Share of Tree Oyster Mushrooms

One Three Seed loaf from Companion Bakery

Produce Box


1 pint of Strawberries

1 pint of Sungold Tomatoes

1 bunch of Spinach

1 bunch of Dahlia Flowers

Summer Squash

Little Gem Lettuce

Red Onion

1 bunch of Carrots

1 bunch of Green Curly Kale

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: 08/05/2020

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

Item: Sungold Tomatoes, 1 pint of Strawberries


Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 08/05/2020

Farming Method: Organic Certifiers

Item: 1 Summer Squash, Little Gem Lettuce, Red Onion


Farm: Ridge to Reef Organics

Farmers: Pete Rasmussen

Location: Santa Cruz

Farming Method: In the Process of CCOF Certified Organic

Harvest Date: 08/05/2020

Items: 1 bunch of Spinach, 1 bunch of Carrots, 1 bunch of Dahlia Flowers


Farm: Sea to Sky

Farmers: Chris & Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: 07/29/2020

Items: 1 bunch of Green Curly Kale

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 08/06/2020

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: 08/06/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds

Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 08/04/20

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

Green Onion - Sesame 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: Red Abalone (Haliotis rufescens)

Harvest Date: 08/06/2020

Farm: American Abalone Farm

Farmer: Jose

Location: Davenport, CA

Harvest Method: Hand Harvested

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 0.75 oz - 1 oz


Red Abalone are the largest species of Abalone in the world. They are native to the California waters and prefer the cooler water temperatures north of Point Conception. They enjoy dining on Giant Kelp which they smell for using their sensory tentacles which surround their prized, muscular foot. This foot has the same diameter as their shell and has a powerful suction cup with a strong surface adhesion, making them difficult for most predators to remove. They use this foot to cling on to surfaces as a protection from predators as well as a way to propel forward. Once the sensory tentacles around the foot have found the algae, their radula (a protruding tongue with rasplike teeth) emerges to consume the algae trapped beneath them. Red Abalone reach sexual maturity at around 4 years old and can release more than 2 million gametes per reproduction season, yet the amount of larvae that make it to adulthood is very low. When they do make it to adulthood they can live for 34-54 years old. There is no wild commercial harvest of Red Abalone on the west coast, sourcing from a local Abalone Farm is the next best option. Abalone has a mild flavor and having a texture somewhere between squid and a scallop with a mildly salty and sweet flavor.

Historic over-harvesting of Abalone coupled with rising sea temperatures, periodic low oxygen conditions and a rise in urchin populations threatening kelp forest health have all contributed to the demise of local populations. Recently imposed strict regulations designed to protect wild Abalone have not been enough to protect this species from reaching threatened status. As a result there is no longer any commercial or recreational harvest of wild red abalone on the West Coast making local Abalone Farms the next best option. Several farms in the region use local Red Abalone genetics and grow them from larval to juvenile stage before harvesting them at 3 years old. Fresh, cold salt-water is pumped in and circulated through tanks where the Abalone are fed 100% wild kelp and algae diet. There are no antibiotics, GMO’s or chemicals used in the farming of these Abalone. Monterey Bay Seafood Watches rates farmed Abalone as a “Best Choice” due to minimal environmental disruption and disturbance.



Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 08/05/2020

Aquaculture Farm: McFarland Springs

Location: Susanville, CA

Farming Method: Spring Fed Raceway, 100% Vegetarian Feed

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1 lb

Rainbow Trout are a species of salmonid native to the West Coast of North America. Commonly referred to as Steelhead, Rainbow Trout are anadromous, meaning they are capable of moving back and forth from the river to the ocean then back again to the river to spawn (sometimes several times throughout their lives). They have a delicate texture, medium flake and a flavor similar to wild salmon.

McFarland Springs is leading the aquaculture industry in sustainability by utilizing 100% pure vegetarian feed made with red algae. They have eliminated antibiotics and all other medicines from their diet as well. Most farmed fish (eg. Salmon and Prawns) have a bad rap for good reasons, they are fed a diet that contains large amounts of antibiotics as well as fishmeal which is produced from wild fish stocks. This practice of catching wild fish to feed farmed fish in inefficient and unsustainable. Fish farming practices also degrade wild habitat by polluting local waters with effluent, medicines and other additives.



Species: CA Halibut (Paralichthys californicus)

Catch Date: 08/03/2020

Boat: F/V O2T II

Captain: Ian Cole

Port: Sanata Cruz

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: Daffodil Cheese, Cosmos Feta 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.


Daffodil is a raw milk sheep cheese aged 10 to 12 months. It is an Edam-style cheese with a dense texture and rich butterscotch flavor.


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. It is delicious sprinkled over cucumbers, red onions, and fresh tomatoes or mixed into warm pasta with artichoke hearts and sundried tomatoes.


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: 08/04/20

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: 08/04/2020

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:

Lemony Summer Squash Noodles with Halibut


Ingredients:

  • 1 lb of CA Halibut

  • 1 garlic clove, smashed

  • 1–2 tablespoons olive oil

  • salt and pepper to taste

Noodles:

  • 1 tablespoon olive oil

  • 1 fat shallot, sliced thin

  • 3 garlic cloves, rough chopped

  • About two cups of fresh shaved summer squash noodles)

  • salt and pepper to taste

  • 2 teaspoons lemon zest

  • ½ cup chopped Italian parsley ( or sub ¼ cup basil)

  • 1 tablespoon lemon juice (more to taste)

  • Sungold Tomatoes

  • Daffodil Cheese

Procedure:

  1. Preheat oven to 375F

  2. Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

  3. Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)

  4. Use a spiralizer to make summer squash noodles. If you don't have a spiralizer, check out this video on how to make them without one!

  5. In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add Sungold Tomatoes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

  6. Shred some Daffodil cheese as a garnish



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!

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
No tags yet.
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2015 Ocean2Table