OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 10/15 & SANTA CRUZ COUNTY 10/16


Dear Friends and Family,


Our fishing friends have landed a great array of species for you this week! We will have Yellowtail Rockfish, CA White Seabass, CA Halibut & Rainbow Trout


We have a large selection of Produce Items this week! To name a few, Butternut Squash, Avocados, Chestnuts, Strawberries & Cucumbers.

Head to our Store to see the full selection!


More great Fogline Farm Chicken Products! We will have all their regular cuts plus, The Everything Sausage, Sweet Italian Sausage & the Lemon Parsley Half Chickens


Garden Variety has made more fresh Sheep Milk Yogurt & tangy Cosmos Feta for us this week


And Corvus Farm harvested more free range Chicken & Duck Eggs


We have a great mushroom variety on offer! Wild harvested Violet Chanterelles, Lobster Mushrooms & Chicken of the Woods.

Plus, Tree Oysters, Black Pearl Tree Oysters, Lions Mane & Shiitakes from Far West Fungi Farm


And, wild harvested Huckleberries from Humboldt County


We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, October 15th

& Santa Cruz County: Friday, October 16th


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box


One share of Share of White Seabass OR McFarland Springs Rainbow Trout OR Yellowtail Rockfish

1 Share of Shiitake Mushrooms

One Three Seed Loaf from Companion Bakery

Produce Box


1 lb of Gypsy Peppers

1 basket of Strawberries

1 lb of Early Girl Tomatoes

1 lb of Gala Apples

1 bunch of Red Radishes

1 bunch of Spinach

2 Cucumbers

1 Head of Savory Cabbage

2 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: 10/14/2020

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: 10/14/20

Farming Method: CCOF Certified Organic

Items: Avocados, Lemons, Chestnuts


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 10/14/20

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

Items: Fuji Apples, Butternut Squash, Cucumbers, Red Radish,


Farm: Live Earth Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 10/14/20

Farming Method: CCOF Certified Organic

Items: Spinach, Savory Cabbage,

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 10/15/2020

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: 10/15/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds



Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 10/13/20

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

The Everything 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`)

Catch Date: 10/12/2020

Boat: F/V O2T II & F/V Krazy Kate

Captain: Ian Cole & Frankie Cunningham

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: Yellowtail Rockfish (Sebastes flavidus)

Catch Date: 10/12/2020

Boat: F/V Smeagol

Captain: Sean Cross

Port: Half Moon Bay

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb



Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 10/13/2020

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: CA Halibut (Paralichthys californicus)

Catch Date: 10/12/2020

Boat: F/V Tiffany

Captain: Meral Melen

Port: Moss Landing

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

California Halibut can be found up and down the California coast and are actually a member of the Flounder family. They start their lives with eyes on both sides of their head and as they grow one eye begins to travel to the left or right side. The side with no eyes becomes the blind side which rests on the ocean floor and turns white. The side with eyes becomes the top side of the fish and turns a mottled brown, camouflaging them from any prey unlucky enough to swim-by. They are broadcast spawners and reach maturity in 2-3 years. In California the commercial fishing season is year round but they usually found in abundance during the spring and summer months. They are typically targeted in the Monterey Bay in depths of 40 to 80 ft. Halibut has a beautiful white, dense meat that is slightly sweet and delicious if not over cooked. It is great for grilling, broiling and sautéing.

California Halibut caught by Hand Operated Poles are a great sustainable option resulting in minimal unwanted by-catch or habitat disturbance. They reach sexual maturity relatively quickly and there is not a lot of fishing pressure locally. Trawled halibut from California and Mexico are widely available in local stores and restaurants but should be avoided due to high levels of by-catch

Additional Add On Items

Item: Sheep Milk Yogurt & Cosmos Feta 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.


Cosmos is a raw sheep milk feta aged in brine for over 60 days. Sheep’s milk makes a rich and creamy feta which stands up well to the intense saltiness. It is delicious sprinkled over cucumbers, red onions, and fresh tomatoes or mixed into warm pasta with artichoke hearts and sundried tomatoes.


This delicious 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.




1 Dozen Eggs

Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 10/14/2020

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: Violet Chanterelles aka Pigs Ear (Gomphus clavatus)

Harvest Date: 10/12/2020

Location: Humboldt County

Harvester: Arlis Fullerton

Harvest Method: Hand Harvested

Pig's ear fungus derives its name from the funnel-shaped and folded fruiting body, which resembles a pig's ear in shape and texture. Pig's Ear Mushrooms are a unique looking mushroom with a violet ribbed side and a golden inner part. Pig's ear fungi has a mycorrhizal relationship with mainly coniferous trees such as fir and spruce but also with some deciduous trees such as beech trees. They are closely associated with the roots of the tree and both species gain from this relationship. Pig's Ear have a firm, meaty texture and an earthy aroma which makes it a very versatile mushroom in the kitchen.



Species: Chicken of the Woods (Laetiporus spp.)

Harvest Date: 10/12/2020

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: 10/12/2020

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: Huckleberry (Vaccinium ovatum)

Harvest Date: 10/12/2020

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 Oysters, Lions Mane

Harvest Date: 10/13/2020

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.


Recipes:

Baked Yellowtail Rockfish w/ Tomatoes & Feta


Ingredients:

  • 1 lb Yellowtail Rockfish

  • 3 Tablespoons extra virgin olive oil

  • 1 bunch of Spinach

  • 1/2 cup Kalamata olives, sliced

  • 1/4 cup early girl tomatoes, sliced

  • 6 -8 large pepperoncini, sliced

  • 1/4 cup cosmos feta cheese

  • 3 small dried hot peppers or crushed red pepper flakes

  • 1/4 cup pine nuts (optional)

  • 1 bunch fresh herbs (parsley, dill, basil... any combination of what you like)

  • salt and pepper, to taste

Procedure: :

  1. Preheat the oven to 400 degrees, then pour olive oil into your favorite baking dish that fits the size of your fillet. Take a handful of the baby spinach and smooth the oil around the surfaces of the dish then add the rest of the spinach to form a fluffy bed for your fish.

  2. Lay out your fillets on the spinach bed lengthwise in the dish, skin-side down. Sprinkle with sea salt and fresh black pepper to taste, then drizzle with olive oil.

  3. Decorate the fish fillet with the slices of olives, tomatoes, pepperoncini and optionally the pine nuts. Break open and add the dried hot pepper or sprinkle with pepper flakes. You don't want to cover all the surface of the fish, just decorate it in patterns. If you have small pepperoncini, you might add those whole.

  4. Fresh herb finale! Chop the fresh herbs or tear into pieces then sprinkle it liberally over the fish. If the oven is ready, or when it is, pop it in uncovered! Set timer for 10 minutes.

  5. After 10 minutes take the dish out of the oven. Crumble the feta evenly over the fish and return to the oven.

  6. Check again in 5 to 10 minutes depending on how much cooking you think the fish needs. Note: less is more. I like when my cod is white along the edges but translucent in the center of the fillet... firm and juicy. When you take the fish out of the oven, you can cool it on the dinner table for a few more minutes which means it will keep cooking.



Greek Salad


Ingredients:


Greek Salad Dressing

  • 6 Tbsp olive oil

  • 1 1/2 Tbsp fresh lemon juice

  • 1 Tbsp red wine vinegar

  • 1 1/2 tsp minced garlic (1 large clove)

  • 1 1/2 Tbsp finely minced fresh parsley

  • 1 tsp dried oregano

  • 3/4 tsp honey

  • Salt, to taste


Salad

  • 1 lb of Early Girl Tomatoes

  • 1 medium cucumber, optionally peeled and sliced into half moons

  • 1/2 small red onion, thinly sliced or diced, rinsed and drained

  • 1-2 bell peppers, chopped

  • 3/4 cup kalamata or black olives, drained and sliced

  • 4 oz. crumbled feta cheese (about 1 cup)

  • 1 medium avocado (not too soft), diced


Procedure:

  1. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.

  2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl. 

  3. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.

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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