Dear Friends and Family,

We have a great delivery lined up this week with some exciting new products!

We landed some rod and reel caught Albacore Tuna from Humboldt, CA; our first of the season. Most albacore that is landed in CA is frozen at sea and then thawed out before it reaches market. This fish is fresh, never frozen, bled at sea, and immediately slush iced. There is no bycatch and each fish is individually treated. They're great lightly seared with sesame seeds or if you're ambitious try your hand at making fresh canned albacore for later in the year.

We're also excited to announce a new partnership with a small egg producer just north of Año Nuevo State Park in San Mateo County. Corvus Farm is nothing shy of chicken heaven. Three hundred chickens spread over ten grassy acres where they can 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 and after personally visiting the farm we were touched and honored to be able to offer these eggs.

ALSO, we will have great Organic Produce ADD-ON items including :

Green English Cucumbers from Live Earth Farm, Warren Pears from Prevedelli Farms, Strawberries from Groundswell Farm & MUCH More

Remember we're also offering Sheep Milk Yogurt & Moonflower Cheese and Fogline Farms Specialty Local Chicken Products! What a good week!

We'll be making deliveries in

Santa Clara / San Mateo Counties:Thursday, September 17th

& Santa Cruz County: Friday, September 18th

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 Albacore Tuna OR McFarland Springs Rainbow Trout

1 Share of Shiitake Mushrooms

One Three Seed loaf from Companion Bakery

Produce Box

1 Globe Eggplant

Head of Cabbage

Bunch of Carrots

Bunch of Celery

Red / Orange Bell Peppers

Fingerling Potatoes

Red Leaf Lettuce

Baby Leeks

English Green Cucumber

Delicata Squash

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: 09/15/2020

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

Item: Globe Eggplant, Cabbage

Farm: Ridge to Reef

Farmers: Pete Rasmussen

Location: Santa Cruz

Harvest Date: 09/15/20

Farming Method: in the process of CCOF Certified Organic

Items: Carrots, Celery, Red / Orange Bell Peppers

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 09/15/20

Farming Method: CCOF Certified Organic

Items: Lemons, Avocados, Jonagold Apples

Farm: Live Earth Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 09/15/20

Farming Method: CCOF Certified Organic

Items: Red Leaf Lettuce, Baby Leeks, English Green Cucumber,

Delicata Squash, Fingerling Potatoes

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 09/17/2020

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: 09/15/20

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 Eveything Sausage

Sweet 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: Albacore Tuna (Thunnus alalunga)

Catch Date: 09/13 - 9/14

Boat: F/V Snow White

Captain: Chris Davi

Port: Humboldt Bay Harbor

Catch Method: Hand Operated Pole / Trolling

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

Albacore has as lifespan of around 12 years and reach sexual maturity in 5-6 years. A single female can lay 20 million eeggs while spawning. These fish are highly migratory, forming large schools and their migratory nature makes them difficult to regulate as they pass from one legal jurisdiction to the next. There are 6 distinct stocks worldwide and most fish landed in California come from the robust North Pacific Stock. Albacore consume mostly cephalopods like squid making them unique among tuna. Albacore landed in California are usually caught near the surface, 20 miles or more from shore in warmer waters. Albacore has a steak like texture and a high fat content giving

it a rich taste with firm, large flakes. It is best seared or grilled.

Albacore are quick to mature and some of the fishing methods used to catch them result in minimal physical habitat disturbance or by-catch. When caught by hand operated pole and trolling lines they are a great sustainable option. Hand operated poles and trolling lines are highly selective and do not interact with the seafloor resulting in minimal environmental damage.

Species: CA Halibut (Paralichthys californicus)

Catch Date: 09/15/2020

Boat: F/V No Name/ F/V Paralichthys

Captain: Joseph Lucido/ Jason Collins

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.

Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 09/14/2020

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 & Moonflower 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.

This Sheep Milk 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

Moonflower is raw sheep cheese aged for 4-6 months. During aging it develops a washed rind which gives it a lovely orange color. It has a smooth texture, with a salty caramel flavor and a hint of pungency at the finish. It pairs well with cherries and Zinfandel.

1 Dozen Eggs

Farm: Corvus Farms

Farmer: Robert James

Location: Pescadero

Harvest Date: 9/12-13

Farming Method: Free Range Rotating

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.


Seared Albacore Tuna


  • 1 lb Albacore Tuna

  • 2 tablespoons soy sauce

  • 1 tablespoon toasted sesame oil see notes

  • 1 tablespoon honey see notes

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper to taste

  • 1/4 teaspoon cayenne pepper (optional)

  • 1 tablespoon canola oil or olive oil

  • green onions, toasted sesame seeds, and lime wedges for serving (optional)

Procedure: :

  1. Pat the albacore tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.

  2. Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.

  3. Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.

  4. Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)

  5. Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

Sunomono Salad



  • 1 cucumber

  • 2g dried seaweed seasoning from Seaquoia Seaweed

  • 2 tsp salt


  • 2 tsp rice vinegar

  • 2 tsp mirin

  • 2 tsp ususkuchi soy sauce

  • 2 tsp ususkuchi soy sauce

  • sesame seeds to sprinkles, sesame seeds to sprinkle



  1. Combine all Amazu ingredients in a small bowl, stir them, and set aside.

Preparing cucumbers

  1. Wash and slice the cucumbers 2mm

  2. Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt. 

  3. Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.

  4. Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers. 

  5. Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.

  6. Drain and squeeze the water out of the cucumber and seaweed.

  7. Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber. 

  8. Serve it in a small bowl and sprinkle with white sesame seeds.

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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