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



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.


Swordfish Mediterranean Style



  • 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


  • 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: :

  1. Prepare the marinade ingredients mixing together to combine.

  2. 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.

  3. Preheat oven to 375 degrees.

  4. 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.

  5. 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.

  6. 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.

  7. 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


  • 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


  1. Heat the olive oil in a large skillet over medium high heat.

  2. Spread the mushrooms out in an even layer in the skillet. Cook until the mushrooms start to slightly brown, about 5 minutes.

  3. Stir in the shallots and garlic and season with salt and pepper. Cook until the shallot is tender, about 4-5 minutes.

  4. 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.

  5. 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!

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