OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 10/01 & SANTA CRUZ COUNTY 10/02
Dear Friends and Family,
Our fishing friends out of Point Loma landed some beautiful and sustainably caught Swordfish!
The F/V Defiance uses a sustainable fishing technique called Bouy Gear. This gear uses a single line that is placed in deep water, allowing for little to no bycatch. Once a swordfish has been hooked, fishermen are able to retrieve the gear and bring it onboard. Because the fish is brought onboard right away, the fish remains in pristine condition. This also allows for the fishermen to return and release any unwanted catch right away.
Plus, McFarland Springs will be harvesting more Rainbow Trout for us this week! This trout is sustainable raised and fed a 100% vegetarian red algae feed. And Sablefish fresh out of Moss Landing
Plus, lots of great Local & Organic Produce!
Cucumbers, Green Beans, Tomatoes, Avocados, Bell Pepper Medley & More!
Fogline Farm has also made a Lemon Parsley Half Chicken Marinade for us this week. Plus, two types of Sausage this week: Sweet Italian & Dill
Garden Variety is making more Sheep Milk Yogurt. Their milking season is coming to a close so get this yogurt while it lasts! And creamy, aged Hollyhock Cheese!
Plus, wild Chicken of the Woods Mushrooms, Lobster Mushrooms & Sea Beans all from Humboldt County
Finally, Corvus Farm will provide organic, free range Chicken & Duck Eggs!
We'll be making deliveries in
Santa Clara / San Mateo Counties:Thursday, October 1st
& Santa Cruz County: Friday, October 2nd
To order, please head to our Online Store
The O2T Fish and Farm Box Includes:
One Produce Box
One share of Share of Swordfish OR McFarland Springs Rainbow Trout OR Sablefish
1 Share of Shiitake Mushrooms
One Simple Sourdough Loaf from Companion Bakery
Produce Box
1 lb of Green Beans
1 lb of Gala Apples
1 Cucumber
1 bunch of Spinach
2 Lemons
Bell Pepper Medley
Green Curly Kale
Leeks
Carrots
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: 09/30/2020
Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested
Item: Early Girl Tomatoes, Strawberries, Bell Pepper Medley
Farm: Ridge to Reef
Farmers: Pete Rasmussen
Location: Santa Cruz
Harvest Date: 09/30/20
Farming Method: in the process of CCOF Certified Organic
Items: Carrots, Green Curly Kale, Leeks
Farm: Monte Verde
Farmers: Mark Tarantino
Location: Santa Cruz
Harvest Date: 09/30/20
Farming Method: CCOF Certified Organic
Items: Lemons, Avocados, Pears
Farm: Live Earth Farm
Farmers: Chris and Dana Laughlin
Location: Bonny Doon
Harvest Date: 09/30/20
Farming Method: CCOF Certified Organic
Items: Green Beans, Gala Apples, Cucumbers, Pippin Apples
Bakery: Companion Bakery
Location: Santa Cruz
Baked Date: 10/01/2020
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: Holy Moly
Bakery: Companion Bakery
Location: Santa Cruz
Baked Date: 10/01/2020
The Holy Moly barat weighs 800g and has white flour, whole wheat, sunflower seeds, poppy seeds, sesame seeds, oats, and molasses.
Similar in shape to a baguette, but shorter and slightly thicker these loaves have a thick golden crust with a soft inside.
Fogline Farm
Farm: Fogline Farms
Farmer: Caleb Barron
Location: Ano Nuevo
Harvest Date: 09/30/20
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
Dill Sausage
Sweet Italian Sausage
Lemon Parsley Half Chicken Marinade
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: Swordfish (Xiphias gladius)
Boat: F/V Defiance
Captain: Ron Ellis
Port: Point Loma
Catch Method: Bouy Gear
Monterey Bay Seafood Watch Rating: Best Choice
Share Size: 1.0 lb
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 unconscious. 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.
Species: Rainbow Trout (Oncorhynchus mykiss)
Catch Date: 09/29/2020
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.
Sablefish (Anapaploma fimbria)
Catch Date: 09/29/2020
Boat: F/V Sea Harvest
Captain: Daniel Deyerle
Port: Moss Landing
Catch Method: Bottom Set Line
MBSFW 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.
Additional Add On Items
Item: Sheep Milk Yogurt, Hollyhock Cheese Cheese
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.
This Sheep Milk 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. It goes well with honey and fruit but can also be used in savory sauces and as a substitute for sour cream
Hollyhock is a raw sheep cheese aged for at least 8 months. The extra aging gives Hollyhock a full, rich flavor and a smooth texture. It is mildly tangy and reminiscent of brown butter and roasted pistachios. Dates, brown bread and a full-flavor red wine pair nicely with Hollyhock.
1 Dozen Eggs
Farm: Corvus Farms Chicken & Duck Eggs
Farmer: Robert James
Location: Pescadero
Harvest Date: 9/29/2020
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: Chicken of the Woods (Laetiporus spp.)
Harvest Date: 9/28
Location: Humboldt
Harvester: Larry Alameda
Harvest Method: Hand Harvested
Chicken of the Woods have an unmistakable bright yellow-orange fleshy shelves which are brighter towards the center and paler around the edges. They are found in the late summer and early fall growing on eucalyptus and stumps or trunks of hardwoods. The Chicken of the Woods begins to flower well before the rainy season here locally and seem to prefer the dryer weather. Yet, when they do flower, they exude moisture from their flesh. These mushrooms grow massive on the same trunks year after year. They begin as bright colored flowers lasting a few weeks and as they age, they turn a grayish white and eventually fall off. These mushrooms are delicious sautéed, fried or simmered in stew.
Species: Lobster Mushroom (Hypomyces lactifluorum)
Harvest Date: 9/28
Location: Humboldt County
Harvester: Jacob Deckert
Harvest Method: Hand Harvested
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: Tree Oysters, Shiitake, King Trumpet, Lions Mane
Harvest Date: 09/22/2020
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.
Species: Sea Beans (Salicornia spp.)
Harvest Date: 9/28
Location: Humboldt County
Harvester: Jorge Quevedo
Harvest Method: Hand Harvested
Sea beans are halophytes, meaning they only grow in salty environments and are commonly called Sea Asparagus. They are found growing upright in dense clusters along coastal waters and even inland along the banks of salt marshes. The preferred portions of the plant are the tender, green tops and branches, as the lower portions can get tough. Sea Beans are crisp and crunchy with an intensely salty flavor, which can be muted with cooking. Sea Beans are high in protein, with roughly 20 grams per one cup portion. The sea vegetable is also a good source of vitamin A, calcium and iron.
Recipes:
Swordfish Mediterranean Style
Ingredients:
Marinade
¼ cup olive oil
Juice of half a lemon
1 Tbsp fresh chopped Italian parsley
1 tsp fresh chopped basil (1/2 tsp dried)
1 tsp fresh chopped Rosemary (1/2 tsp dried)
½ tsp dried oregano
½ tsp dried thyme
1 clove garlic, minced
¼ tsp onion powder
1 tsp honey
½ tsp fine sea salt and ¼ tsp pepper
Dish:
1 lb swordfish steaks
1 Tbsp olive oil and 1 Tbsp butter
¼ cup sliced red onion
1 lb Early Girl tomatoes cut into bit size peices
2 cups fresh baby spinach, roughly chopped
2-3 Tbsp butter divided
½ cup white wine, divided
Brown rice for serving
Procedure: :
Prepare the marinade ingredients mixing together to combine.
Rinse the swordfish in cold water and pat dry with paper towels. Very lightly season the fish with sea salt and pepper on both sides. Place the fish in a resealable plastic bag and pour marinade over. Squish around in the bag to coat the fish and squeeze out the air while zipping it closed. Place in the refrigerator for ½ hour – up to 1 hour.
Preheat oven to 375 degrees.
In an oven-proof skillet, add 1 Tbsp olive oil and 1Tbsp butter and heat over med-high until bubbly hot. Add the swordfish and sear 1½ minutes on one side. Flip and sear another minute on the other side.
Add ¼ cup white wine and allow to bubble for 1 more minute. Transfer to preheated 375 degree oven and allow to roast for 7-9 minutes, depending on the size of your fillet. Remember it will continue to cook a bit once removed.
Remove from oven and transfer fish to a plate and tent with foil. Put skillet back on medium heat and add the other ¼ cup wine. Allow to bubble for 1 minute then add the onion and tomatoes and sauté for about 2 minutes. Add 1 Tbsp butter and swirl around in pan while you add the spinach to wilt. After another minute add the other Tbsp of butter and as it melts turn off the heat. The sauce will be a nice consistency.
Serve the fish over a bed of brown rice. Pour the pan sauce over the fish allowing the tomatoes , onions, and spinach to drizzle down the sides.
Sautéed Chicken of the Woods
Ingredients:
2 tablespoons extra virgin olive oil
1 pound Chicken of the Woods cleaned and sliced into 1/2' strips
2 shallots sliced
3 cloves garlic sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1/2 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons fresh parsley chopped
Procedure:
Heat the olive oil in a large skillet over medium high heat.
Spread the mushrooms out in an even layer in the skillet. Cook until the mushrooms start to slightly brown, about 5 minutes.
Stir in the shallots and garlic and season with salt and pepper. Cook until the shallot is tender, about 4-5 minutes.
Pour in the white wine into the skillet and stir. Cook until most of the wine has been absorbed by the mushrooms, about 4-5 minutes.
Stir in the lemon juice and parsley and enjoy!
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!
