O2T DELIVERIES : Santa Clara / San Mateo counties 9/03 & Santa Cruz 9/04


Dear Friends and Family, We want to thank you for all of your generosity in supporting our fundraising event last week for the victims of the CZU Lightning Complex Fire. We had a great showing of support and we’re grateful for our tight knit community. We will be making our donation this week to the Santa Cruz Community Foundation and will keep you updated. For this week we have an abundant delivery full of exciting new produce items! 😋 Sneak peak includes: Hass Avocados, Gala Apples, Carmen Sweet Peppers & Sugar Snap Peas! Plus, Feta Cheese & Sheep Milk Yogurt from Garden Variety Cheese and Garden Variety. Also, the Mr Morgan caught us some delicious Lingcod, Petrale Sole & Chilipepper Rockfish out of Half Moon Bay and the F/V Capricci caught us some buttery Sablefish out of Moss Lansing, all heading out for delivery this week.



We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, September 3rd

& Santa Cruz County: Friday, September 4th


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 OR Sablefish

1 Share of Lobster Mushrooms

One Three Seed loaf from Companion Bakery

Produce Box


1 pint of Strawberries

Japanese Eggplant

2 heads of Red Leaf Lettuce

Baby Leeks

Red Beets

Lemons

Avocados

0.5 lb of Sugar Snap Peas

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: 09/02/2020

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

Item: 1 pint of Strawberries, Japanese Eggplant


Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 09/02/2020

Farming Method: Organic Certifiers

Item: Red Leaf Lettuce, Baby Leeks


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 09/02/20

Farming Method: CCOF Certified Organic

Items: Lemons, Avocados


Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 09/02/20

Farming Method: CCOF Certified Organic

Items: Red Beets

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 09/03/2020

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: 09/03/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds

Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 09/01/20

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

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: 09/01/2020

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: 09/01/2020

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: 09/01/2020

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: Cosmos Feta & 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.


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.


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: Lobster Mushroom (Hypomyces lactifluorum)

Harvest Date: 09/01/2020

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, King Trumpet

Harvest Date: 09/25/2020

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.


Recipes:

Pan Seared Sablefish with Shiitake or Pink Tree Oysters


Ingredients:

  • 3 tablespoons olive oil

  • 1 pound shiitake or pink tree oyster, stemmed and thinly sliced

  • Kosher salt and freshly ground black pepper

  • Pinch of dried red chile flakes

  • 1 lb of Sablefish

  • 1 cup vegetable stock or low-sodium vegetable broth

  • 2 tablespoons cold butter

  • 2 tablespoons fresh squeezed lemon juice from 1 lemon

  • Fresh cilantro, parsley or chives, for garnish (optional)


Procedure:

  1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.

  2. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.

  3. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges..


Summer Vegetable Tagine, With Lobster Mushrooms


Ingredients:

  • Roughly 1.5 lbs mixed summer vegetables like tomatoes, beets, squash, eggplant, potatoes, peas, etc, cut into shapes that will fit onto a large soup spoon

  • 1/2 cup sweet yellow onion diced 1/2 inch

  • 1/2 lb fresh lobster mushrooms washed, cleaned and trimmed if needed, and cut into 1 inch pieces

  • 1/2 cup cooked or canned chickpeas

  • 1.5 cups chicken or vegetable stock

  • 1 teaspoon fresh grated ginger I use a microplane grater but you can just mince it too

  • 1 teaspoon fresh grated garlic ""

  • Fresh chopped mint or cilantro to garnish

  • Kosher salt and fresh ground black pepper to taste

  • 1/4 cup thick greek yoghurt or more to taste

  • 1/4 cup cooking oil ghee or lard, plus 1 tablespoon

  • 1 Teaspoon ras el hanout or curry powder

Procedure:

  1. In a wide pan, saute the lobster mushrooms over medium high heat until caramelized and golden, season to taste with salt, then remove from the pan and reserve.

  2. Reduce the heat to medium and add 1 tablespoon of oil and the onions.

  3. Cook the onion until soft then add the garlic, ginger and ras el hanout (curry powder) and cook for 30 seconds.

  4. Add the chickpeas and broth and simmer for a few minutes, then add the rest of the vegetables and cook until just tender.

  5. Season the mixture to taste with salt, then double check the seasoning, adjust as needed then add the lobster mushrooms back to the pan just to heat through.

  6. To plate the dish, divide the vegetable mixture evenly between preheated bowls, then top each with a dollop of the yogurt and fresh chopped mint, then serve immediately.


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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