Dear Friends & Family,

We are excited to announce that after many delays the Dungeness Crab season has officially begun! We will be offering Crab which has been cooked & cleaned. This means that we have split the crab into halves, taken out the organs and cooked the crab.

In addition, we will also have Monterey Bay caught Sablefish & McFarland Springs Rainbow Trout

To order, please head to our Online Store

The O2T Fish and Farm Box Includes:

1 Produce Box (See Below)

Dungeness Crab OR McFarland Springs Rainbow Trout

OR Sablefish

1 Share of King Trumpet

1 Three Seed Loaf from Companion Bakery

Produce Box

1 head of Cauliflower

1 head of Little Gem Lettuce

1 lb of Fuji Apples

1 bunch of Red Radish

1 lb of Meyer Lemons

1 lb of Red Garnet Sweet Potatoes

1 bunch of Dino Kale

1 bunch of Broccolini

1 bunch of Celery

1 bunch of Rosemary

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: 01/13/2021

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

Item: Butternut Squash, Acorn Squash, Little Gem Lettuce, Cauliflower

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 01/13/2021

Farming Method: CCOF Certified Organic

Items: Meyer Lemons, Bearss Limes, Rosemary

Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 01/12/2021

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

Items: Naval Oranges, Celery, Red Spring Onion,

Fuji Apples, Apple Juice, Red Radish

Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 01/12/2021

Farming Method: CCOF Certified Organic

Items: Red Garnet Sweet Potatoes, Purple Murasaki Sweet Potatoes,

Covington Sweet Potatoes, Broccolini, Dino Kale, Green Cabbage

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 01/14/2021

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.

Fogline Farm

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 01/12/2021

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.2 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

Lemon Parsley Breast

Everything Sausage

Sweet Italian 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: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 01/12/2020

Aquaculture Farm: McFarland Springs

Location: Susanville, CA

Farming Method: 100% Vegetarian Red Algea Feed, Spring Fed Raceway

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 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: Sablefish (Anapaploma fimbria)

Catch Date: 01/12/21

Boat: F/V Jubilee

Captain: Frank Davi

Port: Moss Landing

Catch Method: Trap

Monterey Bay Seafood Watch Rating: Best Choice

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 buttery, rich and 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.

Species: Dungeness Crab (Metacarcinus magister)

Catch Date: 01/11/21 - 01/13/21

Boat: F/V Carliee Diane

Captain: Frankie Cunningham

Port: Moss Landing

Catch Method: Trap

Monterey Bay Seafood Watch Rating: Best Choice

Dungeness Crab is a West Coast tradition with a fishery dating back to the late 1800’s. They have a unique life cycle that involves five different larvae stages before metamorphosing into mature crabs. The crabs molt annually allowing them to grow up to an inch during their molting season. Without an exoskeleton, they are left defenseless and can be found buried beneath the sand while waiting for their new shell to harden. Mating occurs immediately after molting with the male embracing the female for several days before mating begins. The female is able to carry 2.5 million eggs per season which she keeps safe by attaching them onto her body. When live, these crustaceans have a beautiful purple hue and are prized for the delicate, soft and mildly sweet flavor that is best appreciated fresh from the boat.

Dungeness Crab in California is considered a well managed fishery with strict regulations which only allow crabs to be caught for a select number of months each year. Traps have minimal bycatch and negligible environmental damage. All females are freed and only males with a carapaces greater than 5.75 inches can be retained. Relatively stable landings over the past 30 years suggest that the Dungeness Crab population is healthy, although no formal stock assessments have been made.

Additional Add On Items

Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 01/13/2021

Farming Method: Free Range Rotating

Corvus Farm is nothing shy of chicken heaven.Three hundred chickens spread over ten grassy acres located just north of Año Nuevo State Park in San Mateo County. The chickens free range on bugs, seeds, and small greens. They do have a supplemental local feed, but it is free of all corn, soy, and GMO products and is mostly organic. These chickens are all treated with love

Available Mushroom Species

Species: Golden Chanterelles (Cantharellus formosa)

Harvest Date: 01/10/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

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: Hedgehogs (Hydnum umbilicatum)

Harvest Date: 01/10/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

Hedgehog are found from the central coast of California up to British Columbia and have a mycorrhizal relationship with Live Oaks and sometimes conifers. This type of relationship benefits both the tree and the fungal as they exchange nutrients between the two of them They are among the few species of mushrooms that have a toothed hymenophore, as opposed to gills. Their caps have a soft peach color with a convexed and dented inner margin. Hedgehog’s have a unique earthy and nutty flavor with a mild peppery taste.

Species: Huckleberry (Vaccinium ovatum)

Harvest Date: 01/04/2021

Location: Humboldt County

Harvester: Arlis Fullerton

Harvest Method: Hand Harvested

Huckleberry is the fruit from a native plant that grows along the coast of California up throughout the Pacific Northwest. This evergreen shrub is a long living and slow growing. They produce a beautiful white flower that evolves into the edible fruit. The fruit begin with a reddish, yet as they grow and mature throughout summer they begin to develop their characteristic dark color and are ready for harvest in late summer. 

Species: Tree Oysters, Shiitake & Black Pearl Tree Oyster, King Trumpets

Harvest Date: 01/12/2020

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


Crab Bisque with Cauliflower & Feta

Ingredients :

For the stock

  • 1/4 lb crab

  • 1 Tbs. unsalted butter

  • 2 medium ribs celery, coarsely chopped

  • 1 large yellow onion, coarsely chopped

  • 1 medium carrot, coarsely chopped

  • 1 Tbs. tomato paste

  • 1 cup dry white wine

  • 3 small bay leaves

For the bisque

  • 2 oz. (4 Tbs.) unsalted butter

  • 2 medium cloves garlic, minced

  • 2 medium yellow onions, coarsely chopped

  • 1 medium rib celery, sliced 1/2 inch thick

  • 2 oz. sourdough bread, cut into 1-1/4-inch cubes (about 1-1/2 cups)

  • 1 large head cauliflower ,cored and cut into 2-inch florets

  • Kosher salt and freshly ground black pepper

  • 1/2 cup heavy cream

  • 2 tsp. chopped fresh rosemary

  • 1-1/2 tsp. chopped fresh flat-leaf parsley

  • 4 oz. feta, 1/2-inch cubes

  • 1/4 crab meat

  • 2 Tbs. thinly sliced fresh chives

Procedure :

1. Make the stock

  • Position a rack in the center of the oven and heat the oven to 350°F.

  • Use a meat mallet or the edge of a sturdy mixing spoon to break the crabs into medium pieces. Pour 1 cup of hot tap water into the pan and scrape up the browned bits from the bottom and sides; set aside.

  • Melt the butter in a heavy-duty 8-quart stockpot over medium-high heat. Add the celery, onion, and carrot and cook, stirring occasionally, until golden, about 8 minutes. Turn the heat down to medium, add the tomato paste and cook, stirring constantly, until a shade darker, about 2 minutes. Stir in the wine. Add the crabs and their liquid, the bay leaves, and 2 quarts cool water.

  • Bring to a boil, then turn the heat down to maintain a simmer; simmer uncovered for 45 minutes, skimming any foam from the surface and replenishing with water as the liquid evaporates to maintain the level.

  • Strain through a fine-mesh strainer, pushing on the solids.

Make the bisque

  • Melt the butter in a 6-quart Dutch oven over medium-high heat. Add the garlic and cook, stirring, just until it begins to color, about 20 seconds. Add the onions and celery and cook, stirring occasionally, until the vegetables are very soft, about 7 minutes.

  • Add the bread and stir to coat. Add 1 cup of the crab stock and cook, stirring, until the bread cubes are pasty, about 1 minute. Gradually stir in another 4-1/2 cups of the stock. Add the cauliflower, 1 Tbs. salt, and 1/8 tsp. pepper. Bring to a rolling boil, then turn the heat down and slowly simmer, stirring occasionally and skimming off any foam, until the cauliflower is very tender, about 15 minutes.

  • Remove from the heat, and working in batches, purée the bisque in a blender until smooth. Wipe out the pot.

  • Return the bisque to the clean pot, stir in the cream, rosemary, and parsley, and bring to a simmer over medium-high heat. Stir in the feta. Adjust the heat to maintain a gentle simmer and cook, stirring and scraping the bottom of the pan to prevent sticking, until the cheese melts, 6 to 7 minutes.

  • Use your fingers to break 1/2 lb. of the crabmeat into small pieces; stir it in. Cook until the crab is heated through, about 2 minutes. Adjust the consistency of the bisque to your liking by adding more broth or cooking it a little longer to thicken it.

  • Serve garnished with the remaining crabmeat and chives.

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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