Dear Friends & Family,

We have a great week of local and organic products to offer to you! Our fishing friends have landed Sablefish, Bocaccio Rockfish & McFarland Springs Rainbow Trout. There is also a possibility this week for Spot Prawns, we will keep you updated! We have a large variety of Seasonal Produce Items this week in the form of boxes & add on items Items include: Broccoli, Cauliflower, Cabbage, Oranges, Lemons, Apples, Onions & More More creamy sheep milk Yogurt & rich Black Eyed Susan Cheese from Garden Variety Fogline Farms has provided more of their free range Chicken, including the Everything Sausage & Lemon Parsley Marinaded Chicken Halves Plus, Corvus Farm Chicken & Duck Eggs and locally baked Bread from Companion Bakery

We are excited to offer Organic Raw Dry Farmed Walnuts from Manzanita Farm located in Paso Robels. This farm is truly unique in that they dry farm all of their heirloom walnut trees. This means that the trees only receive water in the form of rainfall, receiving no water from irrigation. Due to their dry farming practice, these walnuts have a concentrated nut flavor giving each walnut a creamy and flavorful experience without any bitterness.

Click here learn more about Manzanita Farm

We are also excited to offer Dried Fuyu & Hachiya Persimmons. We have been enjoying a bountiful harvest of these fall delicacies and from our abundance we have been able to dehydrate the persimmons which will allow us all to can keep enjoying them even after the harvest ends. We have added nothing to them in the processes, just pure, sweet Hachiya & Fuyu Persimmons

Santa Clara / San Mateo Counties:Thursday, December 17th

Santa Cruz / Monterey County: Friday, December 18th

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 Sablefish OR Bocaccio Rockfish

1 Share of Shiitakes

1 Three Seed Loaf from Companion Bakery

Produce Box

1 Acorn Squash

1 head of Little Gem Lettuce

1 lb of Fuji Apples

1 head of Cauliflower

1 head of Green Cabbage

1 Meyer Lemon

1 bunch of Celery

1 bunch of Red Spring Onion

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: 12/16/2020

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

Item: Butternut Squash, Acorn Squash

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 12/16/20

Farming Method: CCOF Certified Organic

Items: Fuyu Persimmons, Hachiya Persimmons, Meyer Lemons, Bearss Limes

Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 12/16/20

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

Items: Naval Oranges, Celery, Broccoli, Red Spring Onion,

Fuji Apples, Gala Apples, Crushed Dry Farmed tomatoes, Apple Juice

Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 12/16/20

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: 12/17/2020

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: 12/17/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds

Fogline Farm

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 12/15/20

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 Half Chicken

Everything 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: 12/16/2020

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: 12/15/20

Boat: F/V Sea Harvest

Captain: Walter Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

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: Bocaccio Rockfish (Sebastes paucispinus)

Catch Date: 12/15/20

Boat: F/V Sea Harvest

Captain: Calder Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

Bocaccio is a large species of rockfish that is found ranging from Alaska down to Baja California. As their name in Italian suggests, they can be easily identified by their large mouths. The adult color ranges from a reddish hue to brown and once they are caught and brought to the surface their color tends to brighten to a stronger red hue. Juvenile Bocaccio tend to stay together in loose schools and spend most of their time in shallower water. After about two years of age they begin to descend into deeper water of up to 750 feet near a deep, rocky environment. Bocaccio enjoy an colorful diet of many difference species of fish as well as squid and crustaceans.

Females begin to mature when they reach 17 inches long and they typically grow larger than the males and have a longer lifespan. Fertilization takes place internally within the females body and she holds the developing young until they are ready to hatch as live larvae. Hatching occurs during the months of December through April with the females being capable of hatching 1.5 millions eggs per cycle. Bocaccio can live to be 50 years old, are slow growing and late to mature making which puts them endanger if over fished as their populations take time to recover.

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: 12/15/2020

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: 12/13/2020

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: Hedgehogs (Hydnum umbilicatum)

Harvest Date: 12/13/2020

Location: Humboldt County

Harvester: Larry Alameda

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: 12/13/2020

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 & Black Pearl Tree Oyster

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


Sablefish & Mushrooms

Ingredients :

  • 3 tablespoons olive oil

  • 1 pound fresh mushrooms like shiitake or oyste stemmed and thinly sliced

  • Kosher salt and freshly ground black pepper

  • Pinch of dried red chile flakes

  • 1 lb of sablefish

  • 1 cup homemade 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. 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.

  2. 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.

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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