OCEAN2TABLE DELIVERIES: 2/11 & 2/12

Dear Friends & Family, We have a great delivery set up for you this week full of variety from both the fisheries & local produce!


Our fishing friends have landed sustainably caught

Chilipepper & Vermillion Rockfish


We will also be offering Miyagi Oysters, Golden Nuggets & Blue Mussels from Tomales Bay!


The crab season is still going strong, and we are happy to continue to offer cooked & cleaned Dungness Crab


This week will be offering McFarland Springs Rainbow Trout in both Fillet & Whole Fish options


The O2T Fish and Farm Box Includes:


1 Produce Box (See Below)

Dungeness Crab OR McFarland Springs Rainbow Trout OR Sablefish

OR Miyagi Oysters, OR Golden Nuggest OR Chilipepper Rockfish

1 Share of Black Pearl Tree Oysters

1 Three Seed Loaf from Companion Bakery

Produce Box

1 Butternut Squash

1 head of Red Butter Lettuce

1 bunch of Onions

1 bunch of Spinach

1 bunch of Bok Choi

1 lb of Yellow Potatoes

1 bunch of Golden Beets

1 head of Purple Cauliflower

1 bunch of Rosemary

1 lb of Meyer 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: 02/09/2021

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

Item: Butternut Squash, Acorn Squash, Dino Kale, Red Butter Lettuce, Broccoli, Red Onion, Fennel


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 02/09/2021

Farming Method: CCOF Certified Organic

Items: Meyer Lemons, Bearss Limes


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 02/09/2021

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

Items: Apple Juice, Spinach, Bok Choi, Yellow Potatoes


Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 02/09/2021

Farming Method: CCOF Certified Organic

Items: Purple Murasaki Sweet Potatoes,

Covington Sweet Potatoes, Creamers



Farm: Mariquita

Farmers: Andy Griffin

Location: Corralitos

Harvest Date: 02/09/2021

Farming Method: CCOF Certified Organic

Items: Purple & Cheddar Cauliflower, Chiogga Beets, Red Chard, Gold beets,

Romanesco Cauliflower, Lemongrass


Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 02/11/2021


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: 02/09/2021

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

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: 02/10/2020

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: Dungeness Crab (Metacarcinus magister)

Catch Date: 02/08/21

Boat: F/V Patricia Ann

Captain: Brett Shaw

Port: Santa Cruz

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.


Species: Miyagi & Golden Nuggets (Magallana gigas) Blue Mussels (Mytilus edulis)

Catch Date: 02/09/21

Aquaculture Farm: Tomales Bay Oyster Compan

Location: Marin, CA

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 13 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.

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.



Chilipepper Rockfish (Sebastes goodei) & Vermilion Rockfish (Sebastes miniatus)

Catch Date: 02/08/20

Boat: F/V Sea Harvest

Captain: Rich Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice


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


Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 02/09/2021

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: Yellowfoot (Craterellus tubaeformis)

Harvest Date: 02/07/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested



Yellowfoot mushrooms are a member of the Chanterelle family and have a mycorrhizal relationship with several species of conifer. They are found scattered on rotten conifer wood, moss and soil usually during the wet months of January and February, which gives them their nickname Winter Chanterelle. They have a trumpet shaped flowering body that ranges in color from brown to saffron yellow. Their cap is convexed with wide spaced gills becoming hollow in the center and tapering down to a long, thin stipe. They have a delicate and slightly fruity aroma with a soft, moist flesh.



Species: Black Trumpets (Craterellus cornucopioides)

Harvest Date: 02/07/2021

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: Tree Oysters, Shiitake & King Trumpets

Harvest Date: 01/26/2020

Farm: Farm West Fungi

Farmer: Kyle Garrone

Share Size: Full Share 1.0 lb


Recipes:

Walnut Crusted Rosemary Rainbow Trout


Ingredients :

  • 1 cup walnuts

  • 1 bushy sprig of fresh rosemary

  • 1 tablespoon thyme

  • 1 clove garlic

  • 1/3 cup ground Hollyhock cheese

  • Kosher salt and freshly-ground black pepper

  • 1lb rainbow trout filets or whole trout

  • 1 egg


Procedure :

  1. 1. Make the walnut crumble. Add walnuts, rosemary, thyme, garlic, and Hollyhock to a food processor or chopper and pulse a few times. You don't want to process it so much that it becomes smooth; it should all be a uniform crumble. Add salt and pepper to taste. Set aside.

  2. 2. Season trout with salt and pepper. Crack the egg into a wide, low pan or dish and mix with a fork. Working one at a time, dip skin side of fillets into egg, then in walnut crumble, pressing to adhere. Transfer to a plate as you go.

  3. 3. Heat oil in a large skillet over medium-high until very hot but not smoking. Cook 1 fillet, walnut side down, pressing with a spatula occasionally to ensure contact with skillet, until the nut crumble is well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillet. Note: If you're having trouble handling the fish at the 10-ounce size, feel free to cut it in half before applying the egg wash. It is sometimes easier to add it to the pan without all your crumble falling off that way.

  4. 4.Serve immediately with garlicky sautéed greens or a fresh salad, and maybe your favorite roasted potatoes.



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