OCEAN2TABLE DELIVERIES: 12/10 & 12/11

Dear Friends & Family,


We have a great variety of seasonal items available this week!


We are excited to offer Miyagi Oysters from Tomales Bay Oyster Miyagi oysters are considered a best choice due to the low environmental impacts of shellfish aquaculture. There are negligible amounts of environmental damage and natural habitat impacts. Oysters are also an important part of the ocean's ecosystem in that they filter and clean the surrounding water helping to eliminate harmful algae and toxins.


First time shucking an oyster? Check out this video


We also have bouy caught Swordfish & sustainably raise McFarland Spring's Rainbow Trout


Our farming friends have harvested a bounty of seasonal produce this week! Highlights include, White Bonita Sweet Potatoes, Dino Kale, Red Crisp Lettuce, Naval Oranges, Apples & more!


Hachiya Persimmons on Special

3 persimmons for $2


We also have a great selection of wild and cultivated mushrooms, Fogline Chicken Products, Free Range Eggs & Companion Bread


Santa Clara / San Mateo Counties:Thursday, December 10th

Santa Cruz / Monterey County: Friday, December 11th


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


1 Produce Box (See Below)

1 Share of McFarland Spring Rainbow Trout

OR Swordfish

1 Share of King Trumpet

1 Three Seed Loaf from Companion Bakery

Produce Box

1 head of Red Crisp Lettuce

1 lb of Fuji Apples

1 bunch of Carrots

1 bunch of Dino Kale

1 bunch of Broccoli

1 lb of White Bonita Sweet Potatoes

1 bunch of Red Beets

1 lb of Fuyu Persimmons

1 head of Little Gem Lettuce

Lemons


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: 12/08/2020

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

Item: Butternut Squash, Acorn Squash, Red Crisp Lettuce


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 12/08/20

Farming Method: CCOF Certified Organic

Items: Fuyu Persimmons, Hachiya Persimmons


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 12/08/20

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

Items: Naval Oranges, Carrots, Fuji Apples, Celery, Gala Apples, Dino Kale, Broccoli


Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 12/08/20

Farming Method: CCOF Certified Organic

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

Covington Sweet Potatoes, White Bonita Sweet Potatoes, Little Gem Lettuce

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 12/10/2020

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: 12/10/2020


Simple Sourdough with poppy, sunflower, sesame and flax seeds



Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 12/08/20

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 Breasts

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: Miyagi Oyster (Magallana gigas)

Catch Date: 12/09/2020

Aquaculture Farm: Tomales Bay Oyster Company

Location: Marin, CA

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 12 extra small miyagi per bag


The Pacific Oyster is native to Japan and was introduced to North America in the 1920’s, and since then they have become the most commonly farmed oyster in the world. They have a distinctive, elongated shell that has thick, rough folds with the inside being an off white color with purple streaks. Pacific Oysters are fast growers and quick to reach maturity. They are all born male and with age metamorphose into highly fecund females capable of producing 50-200 million eggs during a single spawning event. In the larval phase they are mobile and move through the water column with a larval foot to help them locate a good location to settle as an adult. Once they settle, they permanently attach to their chosen substrate using a cement secreted from a gland in their foot. Often, Oyster larvae will settle onto adult Oyster shells creating a huge conglomeration of Oysters, called an Oyster Reef. Oysters act as filter feeders, siphoning in water and combing out the phytoplankton as their food source and pushing out purified water. They can each purify up to 50 gallons of water per day. Pacific Oysters have a crisp flavor and mild brininess.


Sustainability: Monterey Bay Seafood Watch rates farmed Pacific Oysters as a Best Choice due to the low environmental impacts of shellfish aquaculture. There are negligible amounts of environmental damage and natural habitat impacts. Oysters are also an important members of the ocean ecosystem in that they filter and clean the surrounding water helping to eliminate extra amounts of harmful algae as well as toxins.




Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 12/09/2020

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: Swordfish (Xiphias gladius)

Catch Date: 12/06/20

Boat: F/V Pikey

Port: Point Loma

Catch Method: Bouy Lines

Monterey Bay Seafood Watch Rating: Best Choice

Swordfish is a fast swimming predatory fish that gets its name from its long, flat, swordlike bill. Swordfish are unique in that they use their acute eyesight to locate prey and then using their swordlike bill, they are able to stun their prey knocking them unconcious. Swordfish undertake daily vertical migrations following their prey (squid, fish and shrimp) up and down different water depths depending on light availability. They make long seasonal migrations during the summer to temperate seas in search for food and back to warmer waters in the winter for reproduction. Although Swordfish make long seasonal migrations, they mainly rely on the prevailing ocean currents to carry them instead of actively swimming. Swordfish are considered a pelagic species, often seen swimming near the surface far out at sea. Adult Swordfish have no scales or teeth and their white colored flesh has enabled them to evolve to have sudden bursts of energy while in pursuit of their prey with speeds up to 60 mph. Female Swordfish grow to be larger than males and can release millions of eggs at a single time. When they are born they are only a few millimeters long but go through an amazing body transformation which can increase their body weight by at least a million times. Swordfish has a firm, dense and fine flesh that has a meat like texture. It can be mildly sweet and moist due to its high fat content with flesh that ranges in color from ivory to pinkish orange and turning beige once cooked.

Swordfish are an apex predator, meaning that not many animals besides tooth whales, large sharks and humans are capable of catching and consuming them. By harpooning Swordfish you eliminate all bycatch and environmental degradation and because fish are caught one by one there is less pressure on their overall population. California stocks are considered healthy but their migratory nature leaves them susceptible to pressure from unregulated vessels outside of US waters. Concerns over by-catch and lost gear in the drifting gill net and long line fisheries means that care should be taken when purchasing from an unverified source.



Additional Add On Items


Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 12/08/2020

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: 12/06/2020

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: Black Trumpets (Craterellus cornucopioides)

Harvest Date: 11/29/2020

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

Black Trumpets can be found locally in mixed Tan Oak and Redwood Forests and fruit in late Fall through winter. They range from Santa Cruz County northward. Sometimes confused as Black Chanterelles, they're actually not closely related to each other. They have a rich and complex flavor a wonderfully fragrant smell and are a favorite of many local foragers and chefs. They can be very difficult to find due to their dark color and camouflaging abilities.



Species: Hedgehogs (Hydnum umbilicatum)

Harvest Date: 12/06/2020

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: Violet Chanterelle (Gomphus clavatus)

Harvest Date: 11/30/2020

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

Pig's ear fungus derives its name from the funnel-shaped and folded fruiting body, which resembles a pig's ear in shape and texture. Pig's Ear Mushrooms are a unique looking mushroom with a violet ribbed side and a golden inner part. Pig's ear fungi has a mycorrhizal relationship with mainly coniferous trees such as fir and spruce but also with some deciduous trees such as beech trees. They are closely associated with the roots of the tree and both species gain from this relationship. Pig's Ear have a firm, meaty texture and an earthy aroma which makes it a very versatile mushroom in the kitchen.



Species: Huckleberry (Vaccinium ovatum)

Harvest Date: 11/30/2020

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 & King Trumpet

Harvest Date: 12/08/2020

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


Recipes:

Oyster Rockafellar


Ingredients :

  • 1 medium onion, finely chopped

  • 1/2 cup butter, cubed

  • 1 cup of dino kale

  • 1 cup shredded feta cheese

  • 1 tablespoon lemon juice

  • 1/8 teaspoon pepper

  • 2 pounds kosher salt

  • 1-3 dozen Miyagi Oystersd

Procedure :

  1. In a large skillet, saute onion in butter until tender. Add kale; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.

  2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. kale mixture.

  3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. 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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