OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 10/08 & SANTA CRUZ COUNTY 10/09


Dear Friends and Family,


Ian & Charlie have been out fishing this week and have caught some local White Seabass which we are excited to offer to you! We will also be offering Seabass Collars, Trim & Belly cuts. We will also have Rainbow Trout from McFarland Springs


Garden Variety has made Yogurt Cheese this week! There will be one option of plain and another with blueberry jam. This cheese is super creamy, with hints of sweet and tang! Perfect to spread on a toast or crackers


Fogline Farm has made a variety of marinades this week! We have Sweet Pepper Leg & Breast Marinades as well as Lemon Parsley marinades. Plus, Sesame Green Onion sausage and their normal plain parts


Corvus Farm is offering 1 Dozen Eggs for $10!

And a limited amount of Duck Eggs will also be available


Lots of great Produce Add On Items this week!

Strawberries, Early Girl Tomatoes, Gala Apples, Avocados, Butternut Squash, Gypsy Peppers & More!


Lastly, wild harvested Golden Chanterelles, Lobster Mushrooms & Chicken of the Woods. Plus, Shiitakes, King Trumpet & Tree Oysters from Far West Fungi

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, October 8th

& Santa Cruz County: Friday, October 9th


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box


One share of Share of White Sebass OR McFarland Springs Rainbow Trout

1 Share of Tree Oysters Mushrooms

One Simple Sourdough Loaf from Companion Bakery

Produce Box


1 lb of Gypsy Peppers

1 Radicchio

1 bunch of Leeks

2 Butternut Squash

1 bunch of Red Beet

1 lb of Early Girl Tomatoes

1 lb of Gala Apples

1 bunch of Lacinato Kale

1 bunch of Spinach

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: 10/07/2020

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

Item: Early Girl Tomatoes, Strawberries, Gypsy Peppers, Bell Peppers



Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 10/06/20

Farming Method: CCOF Certified Organic

Items: Avocados


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 10/06/20

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

Items: Gala Apples, Butternut Squash, Leeks, Radicchio


Farm: Live Earth Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 10/06/20

Farming Method: CCOF Certified Organic

Items: Spinach, Red Beets, Lacinato Kale

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 10/08/2020

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: 10/08/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds



Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 10/06/20

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: White Seabass (Atractoscion nobilis`)

Boat: F/V O2T II & F/V Killer Whaler

Captain: Ian Cole & Charlie Lambert

Port: Monterey

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb


Despite its name, White Seabass is not white nor is it part of the bass family, instead it belongs to the Croaker family and is the largest of its species in the Pacific Ocean. They are known to reach more than five feet long with a diet of squid, anchovies and sardines. White Seabass can be found travelling in schools within Kelp Forests or near deep rocky bottoms reaching 300 feet. The males reach sexual maturity by 3 years old and the females reach sexual maturity at age 4 and produce the largest eggs in the Croaker family. White Seabass have a beautiful red and purple iridescent shine that when combined with their large size, makes them an incredibly beautiful and mystical fish. White Seabass has a relatively low fat content making them have a mild flavor, meaty texture and large white flakes.

White Seabass is a very well managed fishery in California with strict harvesting regulations. They are only able to be harvested after reaching a minimum of 28 inches in length and 7.5 pounds in weight ensuring that they are able to reach maturity and spawn before being caught. Seabass are fast to reach maturity, they are caught using a sustainable method of the hand operated pole line and California stocks are strong making them an excellent seafood choice. Most of the White Seabass in California Markets are imported from Mexico where they are caught using drift nets. Concerns over by-catch, habitat degradation and quality of fish means that caution should be used when purchasing these amazing fish.



Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 10/06/2020

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.


Additional Add On Items

Item: Yogurt 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.



1 Dozen Eggs

Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 10/07/2020

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: 10/04/2020

Location: Humboldt County

Harvester: Larry Alameda

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: Chicken of the Woods (Laetiporus spp.)

Harvest Date: 9/28/2020

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: 9/28/2020

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: 9/28/20

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:

Baked White Seabass


Ingredients:


  • 1 leek.

  • 2 large garlic cloves.

  • 0.5 lbs Early Girl Tomatoes.

  • 1 green bell pepper.

  • 3 Tablespoons cilantro, chopped.

  • 2 Tablespoons lime juice juice of one lime, you can use lemon juice as well.

  • 2 Tablespoons olive oil.

  • 1/2 teaspoon cumin powder.

  • 1 teaspoon salt or to taste.

  • 1/2 teaspoon black pepper.

  • 1 teaspoon coriander.

  • More salt and cumin to sprinkle over the fish.

  • 1 pound seabass

Procedure: :

  1. Preheat oven to 350F.

  2. Line a baking dish or sheet with aluminum foil.

  3. Cut another aluminum sheets large enough to hold your fish ( one for each fish you have).

  4. Cut parchment paper as large as the foil we just cut for each fish you have.

  5. In a medium bowl combine the first 11 ingredients and mix well.

  6. Rinse the fish and pat dry.

  7. Place each parchment paper in one of the aluminum foil.

  8. Place each fish on the parchment paper. Sprinkle some salt and cumin over each fish.

  9. Divide the vegetable mix between the fish you have and press lightly.

  10. Bake in the middle of your oven for 25 minutes, then move up in the upper rack and cook for another 5-10 minutes until lightly charred.


Warm Radicchio Salad with Mushrooms

Ingredients:

  • 2 tablespoons minced shallot

  • 2 tablespoons sherry vinegar

  • Salt

  • Freshly ground pepper

  • 1/2 cup extra-virgin olive oil

  • 1/4 pound shiitake mushrooms, thickly sliced

  • 1/4 pound oyster mushrooms, sliced

  • 2 thyme sprigs

  • 1 bunch of spinach

  • 1 head of radicchio, cut into 1-inch pieces

  • 1/4 cup flat-leaf parsley leaves

  • 1 ounce Hollyhock Cheese, shaved

Procedure:

  1. In a small bowl, combine the shallot with the vinegar and season with salt and pepper. Let stand for 10 minutes, then whisk in 1/4 cup plus 2 tablespoons of the olive oil.

  2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms and thyme sprigs and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, about 8 minutes. Discard the thyme sprigs. Remove the skillet from the heat, add the dressing and toss to coat.

  3. In a large bowl, combine the spinach, radicchio and parsley. Using a slotted spoon, add the mushrooms. Drizzle with some of the dressing from the skillet, season with salt and pepper and toss. Add the shaved cheese and gently toss. Serve right away, passing any remaining dressing at the table.



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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