OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 10/29 & SANTA CRUZ & Monterey COUNTY 10/30

We are excited to announce that we will be delivering to

Monterey County this Friday!


This week we will have CA Halibut caught by O2T's Ian Cole & Charlie Lambert while out on the Monterey Bay. The F/V Sea Harvest was also busy this morning catching Sablefish out near Moss Landing. We will also have McFarland Springs Rainbow Trout which is sustainably raised on a 100% vegetarian red algae feed


Our friends in Northern California have harvested

Golden Chanterelles, Matsutakes, Lobster Mushrooms,

Chicken of the Woods & Huckleberries

Plus, Far West Fungi have harvested Shiitakes, King Trumpets & Tree Oysters


Rebecca from Garden Variety has made a new cheese which we are excited to offer to you! It Beau's Blend, which is a Swiss style sheep, cow milk blend. Also, more of the creamy Sheep Milk Yogurt! The milking season is coming to a close to get your yogurt while you can!


Monte Verde Farm has Fuyu Persimmons ready! In addition to more Avocados & Chestnuts


Plus, Corvus Farm has harvested more free range

Chicken & Duck Eggs


Fogline Farms has a great array of Chicken Products this week! Including, The Everything & Hot Italian Sausages


Lastly, we have great Local & Organic Produce lined up as both add on's and boxes! See below for details!


We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, October 29th

Santa Cruz / Monterey County: Friday, October 30th


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box

One share of Share of CA Halibut OR McFarland Springs Rainbow Trout OR Sablefish

1 Share of Shiitake

One Three Seed Loaf from Companion Bakery

Produce Box

1 bunch of Celery

1 Head of Romaine Lettuce

1 bunch of Carrots

1 basket of Padrons

1 basket of Strawberries

1 basket of Sungolds

1 bunch of Baby Red Spring Onions

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: 10/27/2020

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

Item: Sungold Tomatoes, Strawberries, Kale, Padrons


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 10/27/20

Farming Method: CCOF Certified Organic

Items: Avocados, Chestnuts, Fuyu Persimmons


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 10/27/20

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

Items: Fuji Apples, Gala Apples, Butternut Squash, Red Spring Onion, Celery


Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 10/27/20

Farming Method: CCOF Certified Organic

Items: Romaine Lettuce, Carrots

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 10/29/2020

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: 10/29/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds



Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 10/27/20

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

Hot 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: CA Halibut (Paralichthys californicus)

Catch Date: 10/26 - 10/27

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

Captain: Ian Cole & Charlie Lambert

Port: Santa Cruz

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 sauteing.

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.



Species: Sablefish (Anoplopoma fimbria)

Catch Date: 10/27/2020

Boat: F/V Sea Harvest

Captain: Walter Deyerle

Port: Moss Landing

Catch Method:Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb


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.


Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 10/28/2020

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: Sheep Milk Yogurt & Beau's Blend 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

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

Beau's Blend is a wiss Style Cheese made from a mix of Sheep Milk and Cow's Milk. The cow's milk comes from Claravale Dairy out of Paicines.



Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 10/28/2020

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: 10/25/2020

Location: Humboldt County

Harvester: Larry Alemeda

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: Lobster Mushrooms (Hypomyces lactifluorum)

Harvest Date: 10/25/2020

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: Chicken of the Woods(Laetiporus spp)

Harvest Date: 10/25/2020

Location: Humboldt County

Harvester: Larry Alemeda

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: Matsutake (Tricholoma murrillianum)

Harvest Date: 10/25/2020

Location: Humboldt County

Harvester: Larry Alemeda

Harvest Method: Hand Harvested

Matsutakes are a beloved mushroom for their distinct taste and aroma. The name literally means “pine mushroom,” (matsu = pine + take = mushroom). They are aptly named as they are most often found in direct association with specific pine trees of a particular age. Fresh matsutake is great to cook with as they are very firm and keep their shape even when sliced or chopped. Their flavor is known for being pine-like, aromatic with notes of cinnamon and earth.



Species: Huckleberry (Vaccinium ovatum)

Harvest Date: 10/25/2020

Location: Humboldt County

Harvester: Chheap Yoeun

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,King Trumpet

Harvest Date: 10/20/2020

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:

Chanterelle & Butternut Squash Soup


Ingredients:


  • 1 small butternut squash

  • 1 lb chanterelle mushrooms

  • 1/2 yellow onion diced

  • 4 cloves garlic minced

  • 5 Shishitos or Padrons

  • A bay leaf

  • 5 c vegetable stock or water

  • 2 handfuls kale

  • 3 tbsp extra virgin olive oil

  • 1/4 c heavy cream OR Sheep Milk Yogurt + 3 tbsp for garnish

  • Sea salt to taste

  • Freshly grated nutmeg for serving

Procedure: :

  1. In your large soup pot heat up 3 tbsp of the olive oil and sauté the onion until translucent with a good pinch of sea salt. Add the garlic and cook an additional 30 seconds just until it starts releasing its flavors. Add the butternut squash and peppers and toss to coat. Add the vegetable stock and bay leaf and bring to a gentle simmer. Cover with a lid and cook until the butternut squash is soft, about 20 minutes. Discard the bay leaf and using a hand-held blender purée the soup until smooth. Stir in 1/4 c of the cream (or yogurt) and remove from flame.

  2. Meanwhile heat up a large cast iron pan or plate on medium flame with a tbsp if olive oil. Cook the chanterelle mushrooms with a pinch of sea salt until they start to caramelized around the edges. Don’t overcrowd the pan and allow most water to evaporate from the mushrooms during cooking.

  3. Depending on the water content it might take longer to caramelize.

  4. Reserve a few of the best looking smaller chanterelles for garnish and transfer the rest to the pot with the butternut squash. Using the hand-held blender purée about half of the chanterelles in the soup with the butternut squash, keeping some of them in a rustic pieces.

  5. Add the kale to the soup, stir and cover with the lid. Allow the soup to sit covered for a few minutes for the steam to wilt the kale

  6. Adjust seasonings with sea salt to your taste and ladle Into bowls. Garnish with the reserved mushroom and a nice swirl of heavy cream. Serve with freshly grated nutmeg on top


Sablefish or Halibut with Sungold Tomatoes


Ingredients :


For the fish:

  • 1 lb (or more) of Sablefish

  • 1 lemon

  • fine sea salt and freshly ground black pepper

  • olive oil to drizzle


For the Sauce:

  • 1 shallot, peeled and finely chopped

  • 2 cloves garlic, peeled and minced

  • 1 TBS olive oil

  • 2 cups of Sungolds

  • 1/2 cup chicken stock

  • 1/2 tsp fine sea salt

  • 1/4 tsp crushed chili flakes

  • pinch sugar

  • 4 TBS cold butter, cut into bits


Procedure :

  1. Preheat the oven to 400*F.  Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat.

  2. Begin making  the sauce.  Heat the olive oil in a saucepan over medium heat.  Add the shallots and garlic and cook, stirring frequently, until softened without browning.  Add the tomatoes, chicken stock, salt, pepper flakes and sugar.  Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated.  Whisk in the butter, bit by bit, until you have a thick velvety sauce.  Stir in the herbs, cover and set aside, keeping it warm.

  3. Remove the baking dish from the oven.  Place the fish into the dish, skin side down.  Season generously with salt and black pepper.  Squeeze the lemon juice over all. Cover tightly with aluminium foil and return to the oven.  Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.)

  4. Remove from the oven and place on a heated serving platter, spooning the sauce over and around.  Serve immediately.


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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