Dear Friends and Family,

Our farming friends have been harvesting away and we are excited to be offering some of their delicious add on produce items!

Some of the items will be : Hot Wax Peppers, Strawberries, Gala Apples, Early Girl Tomatoes, Green Beans & More

Plus, creamy Sweet Alyssum Cheese & Black Eyed Susan Cheese from Garden Variety

Also, Fogline Farms has Jalapeno Sausage, Chicken Breast, Leg Quarters & More

We will also have locally caught buttery Sablefish & CA Halibut!

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, September 10th

& Santa Cruz County: Friday, September 11th

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 Sablefish

1 Share of King Trumpet Mushrooms

One Three Seed loaf from Companion Bakery

Produce Box

1 pint of Strawberries

Globe Eggplant

1 pint of Early Girl Tomatoes

Carmen Sweet Peppers

Yellow Zucchini

Dino Kale

1 bunch of Red Beets

Green Curly Kale

Purple Onions


Jonagold Apples

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: 09/09/2020

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

Item: 1 pint of Strawberries, Globe Eggplant, Carmen Peppers, 1 pint of Early Girl Tomatoes

Farm: Ridge to Reef

Farmers: Pete Rasmussen

Location: Santa Cruz

Harvest Date: 09/09/20

Farming Method: in the process of CCOF Certified Organic

Items: Yellow Zucchini, Green Curly Kale, Red Onions

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 09/08/20

Farming Method: CCOF Certified Organic

Items: Lemons, Avocados, Jonagold Apples

Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 09/09/20

Farming Method: CCOF Certified Organic

Items: Red Beets, Dino Kale

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 09/10/2020

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: 09/03/2020

Simple Sourdough with poppy, sunflower, sesame and flax seeds

Fogline Farm

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 09/01/20

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

Jalapeno 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: Sablefish (Anoplopoma fimbria)

Catch Date: 09/ /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: CA Halibut (Paralichthys californicus)

Catch Date: 09/08/2020

Boat: F/V O2T II

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 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: Black Eyed Susan & Sweet Alyssum

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.

Black-Eyed Susan is raw sheep cheese aged for 4-6 months. The flavor is very fruity and buttery, with a nice tang and a rich flavorful finish. Black-eyed Susan goes well with figs and honey, salami and brown ale.

Sweet Alyssum is a fresh spreadable sheep cheese made with pasteurized milk. It is very versatile, creamy and rich with a nice tanginess.

Available Mushroom Species

Species: Pink Tree Oysters, Shiitake, King Trumpet, Lions Mane

Harvest Date: 09/08/2020

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.


Baked Halibut with Zucchini & Tomatoes


  • 1 tsp extra virgin olive oil

  • 1 cup diced zucchini

  • ½ cup minced onions

  • 2 cups diced tomatoes

  • 2 tbsp chopped, fresh basil leaves

  • ¼ tsp each salt and pepper

  • 1 lb of halibut

  • ⅓ cups crumbled Hollyhock or Sweet Alyssum


  1. Preheat oven to 450 degrees F Spray a shallow baking dish with nonstick spray.

  2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.

  3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with cheese.

  4. Bake 12- 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Ginger Soy Glazed Green Beans & Peppers


  • 1 lb green beans

  • 1 Tbsp olive oil

  • 1-2 large Carmen Peppers or Hot Wax Peppers, sliced thin

  • 1 onion, sliced

For the sauce:

  • 1/4 cup reduced-sodium soy sauce

  • 2 Tbsp sweet chili sauce

  • 1 Tbsp honey

  • 1 Tbsp grated ginger

  • 2 cloves garlic, minced


  1. Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water until bright green and tender, about 2 to 3 minutes. Drain and immediately put the green beans in a bowl of ice water to stop the cooking process.

  2. Meanwhile, heat a large skillet over medium heat and drizzle olive oil. Sauté the peppers and onion, about 2 minutes, then add in the green beans. Sauté the green beans with the peppers and onions about 5 more minutes or until green beans start to soften and blister.

  3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, and garlic and pour sauce over top of veggies in the skillet. Cook an additional 2 minutes making sure everything is coated, remove from heat and sprinkle with sesame seeds, if desired. Serve 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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