OCEAN2TABLE DELIVERIES: SANTA CLARA & SAN MATEO COUNTIES 9/10 & SANTA CRUZ COUNTY 9/11
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
Lemons
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.
Recipes:
Baked Halibut with Zucchini & Tomatoes
Ingredients:
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
â…“ cups crumbled Hollyhock or Sweet Alyssum
Procedure:
Preheat oven to 450 degrees F Spray a shallow baking dish with nonstick spray.
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.
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.
Bake 12- 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Ginger Soy Glazed Green Beans & Peppers
Ingredients:
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
Procedure:
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.
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.
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!
