OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 11/05 & SANTA CRUZ & Monterey COUNTY 11/06

We are excited to announce that we will be delivering to

Monterey County this Friday!

Dear Friends & Family, We have put together a great Fish & Farm Box for you this week! It is filled with Organic & Seasonal Produce paired with wild Golden Chanterelles, a Holy Moly Loaf from Companion & featuring a great selection of seafood options! We have buttery, deep dwelling Sablefish and versatile Bocaccio Rockfish plus, McFarland Springs Rainbow Trout & Red Abalone from the American Abalone Farm Our mushroom harvesting friends up North have harvested a bounty of Golden Chanterelles, Lobster Mushrooms, Matsutakes & Huckleberries! In addition, Far West Fungi harvested Shiitakes, Black Pearl Oyster Mushrooms, King Trumpets & Cinnamon Caps Garden Variety has jarred more Cosmos Feta & cut their creamy aged Hollyhock Cheese We also have a great selection of Organic Produce Add on Items this week! Including, Winecrisp Apples, Fuyu & Hachiya Persimmons, Red Garnet Sweet Potatoes, Strawberries, Sungold Tomatoes, Avocados, Chestnuts & More!

More Duck & Chicken Eggs from Corvus farm & delicious Fogline Chicken Products!


T

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, November 5th

Santa Cruz / Monterey County: Friday, November 6th


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box

One share of Share of Red Abalone OR McFarland Springs Rainbow Trout

OR Sablefish OR Bocaccio Rockfish

1 Share of Golden Chanterelles

One Holy Moly Loaf from Companion Bakery

Produce Box

1 head of Romaine Lettuce

1 lb of Red Garnet Sweet Potatoes

1 bunch Spinach

1 lb of Winecrisp Apples

1 bunch of Kale

1 bunch of Fennel

1 bunch of Carrots

1 bunch of Baby Red Onions

1 lb of Fuyu Persimmons


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: 11/04/2020

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

Item: Sungold Tomatoes, Strawberries, Kale


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 11/04/20

Farming Method: CCOF Certified Organic

Items: Avocados, Chestnuts, Fuyu Persimmons


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 11/04/20

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

Items: Red Spring Onion, Carrots, Fennel


Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 11/04/20

Farming Method: CCOF Certified Organic

Items: Romaine Lettuce, Red Garnet Sweet Potatoes, Spinach

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 11/05/2020

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: 11/05/2020



Simple Sourdough with molasses, oats, sesame sunflower and poppy seeds



Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 11/03/20

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


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: Bocaccio Rockfish (Sebastes paucispinis)

Catch Date: 11/02/2020

Boat: F/V Sea Harvest

Captain: Rich Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

Bocaccio is a large species of rockfish that is found ranging from Alaska down to Baja California. As their name in Italian suggests, they can be easily identified by their large mouths. The adult color ranges from a reddish hue to brown and once they are caught and brought to the surface their color tends to brighten to a stronger red hue. Juvenile Bocaccio tend to stay together in loose schools and spend most of their time in shallower water. After about two years of age they begin to descend into deeper water of up to 750 feet near a deep, rocky environment. Bocaccio enjoy an colorful diet of many difference species of fish as well as squid and crustaceans.


Females begin to mature when they reach 17 inches long and they typically grow larger than the males and have a longer lifespan. Fertilization takes place internally within the females body and she holds the developing young until they are ready to hatch as live larvae. Hatching occurs during the months of December through April with the females being capable of hatching 1.5 millions eggs per cycle. Bocaccio can live to be 50 years old, are slow growing and late to mature

making which puts them endanger if over fished as their populations take time to recover.


Species: Red Abalone (Haliotis rufescens)

Catch Date: 11/04/2020

Farm: American Abalone Farm

Farmer: Jose Vasquez

Location: Davenport, CA

Catch Method:Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

Red Abalone are the largest species of Abalone in the world. They are native to the California waters and prefer the cooler water temperatures north of Point Conception. They enjoy dining on Giant Kelp which they smell for using their sensory tentacles which surround their prized, muscular foot. This foot has the same diameter as their shell and has a powerful suction cup with a strong surface adhesion, making them difficult for most predators to remove. They use this foot to cling on to surfaces as a protection from predators as well as a way to propel forward. Once the sensory tentacles around the foot have found the algae, their radula (a protruding tongue with rasplike teeth) emerges to consume the algae trapped beneath them. Red Abalone reach sexual maturity at around 4 years old and can release more than 2 million gametes per reproduction season, yet the amount of larvae that make it to adulthood is very low. When they do make it to adulthood they can live for 34-54 years old. There is no wild commercial harvest of Red Abalone on the west coast, sourcing from a local Abalone Farm is the next best option. Abalone has a mild flavor and having a texture somewhere between squid and a scallop with a mildly salty and sweet flavor.

Historic over-harvesting of Abalone coupled with rising sea temperatures, periodic low oxygen conditions and a rise in urchin populations threatening kelp forest health have all contributed to the demise of local populations. Recently imposed strict regulations designed to protect wild Abalone have not been enough to protect this species from reaching threatened status. As a result there is no longer any commercial or recreational harvest of wild red abalone on the West Coast making local Abalone Farms the next best option. Several farms in the region use local Red Abalone genetics and grow them from larval to juvenile stage before harvesting them at 3 years old. Fresh, cold salt-water is pumped in and circulated through tanks where the Abalone are fed 100% wild kelp and algae diet. There are no antibiotics, GMO’s or chemicals used in the farming of these Abalone. Monterey Bay Seafood Watches rates farmed Abalone as a “Best Choice” due to minimal environmental disruption and disturbance.




Species: Sablefish (Anoplopoma fimbria)

Catch Date: 11/03/2020

Boat: F/V Sea Harvest

Captain: Calder 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: 11/03/2020

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: 11/03/2020

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: 11/01/2020

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: 11/01/2020

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: Matsutake (Tricholoma murrillianum)

Harvest Date: 11/2015/2020

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: 11/01/2020

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: BlackPearl Tree Oysters, Shiitake,King Trumpet, Cinnamon Capis

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:

Sablefish Burger



IIngredients : (This is for 1 burger!!)

  • 1/4 lb of sablefish

  • 1/4 cup teriyaki sauce

  • 1 teaspoon oil

  • 1 tablespoon butter

  • 1 handful shiitake mushrooms (or any of your choice)

  • 2 tablespoons teriyaki sauce

  • 1/2 teaspoon sesame oil

  • 2 slices of Companion Bread

  • romaine lettuce

  • sungold tomato

  • Cosmos Feta or Hollyhock Cheese


Procedure :

  1. Marinate the black cod in the teriyaki sauce up to over night.

  2. Heat the oil in a pan.

  3. Saute the black cod in the oil until just crispy.

  4. Melt the butter in a pan.

  5. Saute the mushrooms in the butter until golden brown.

  6. Add the teriyaki sauce and sesame oil and saute until evaporated.

  7. Assemble sandwich.


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!

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
No tags yet.
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2015 Ocean2Table