Dear Friends and Family,

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

Our friends at the American Abalone Farm are going to harvest some beautiful Red Abalone that we are excited to offer to you! The Abalone is fed a 100% Seaweed Diet & they are raised on 100% seawater with no other inputs

Each share has 4 pre-pounded abalone steaks weighing

0.75 - 1.0 oz & each steak has been place in an abalone shell

Plus, we will have more McFarland Springs Rainbow Trout, CA Halibut & Sablefish

Corvus Farm harvested Duck Eggs! We will be offering these in half dozen containers. Plus, they have more free range Chicken Eggs this week too!

We also have more organic & seasonal produce add on items including :

Strawberries, Early Girl Tomatoes & Carmen Peppers, Honey Crisp Apples & Avocados

Lastly, Sheep Milk Yogurt & Cosmos Feta from Garden Variety & Fogline Farm speciality Chicken products!

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 Abalone Tuna OR McFarland Springs Rainbow Trout OR Sablefish

1 Share of King Trumpet Mushrooms

One Simple Sourdough Loaf from Companion Bakery

Produce Box

1 pint of Strawberries

1 lb of Early Girl Tomatoes

1 head of Green Butter Leaf Lettuce

1 bunch of Purple Kale

1 bunch of Carrots

Sweet Pepper Medley

Jonagold Apples

2 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: 09/22/2020

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

Item: Early Girl Tomatoes, Strawberries

Farm: Ridge to Reef

Farmers: Pete Rasmussen

Location: Santa Cruz

Harvest Date: 09/22/20

Farming Method: in the process of CCOF Certified Organic

Items: Carrots, Sweet Pepper Medley, Green Butter Head Lettuce, Purple Kale

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 09/22/20

Farming Method: CCOF Certified Organic

Items: Lemons, Avocados

Farm: Live Earth Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 09/15/20

Farming Method: CCOF Certified Organic

Items: Jonagold Apples

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 09/24/2020

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: 09/22/20

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

Green Onion 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: Red Abalone (Haliotis rufescens)

Catch Date: 09/23/2020

Farm: American Abalone Farm

Farmer: Jose Vasquez

Location: Davenport, CA

Farming Method: Wild Kelp Fed, 100% Pure Seawater, No Other Inputs

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 4 pre-pounded abalone steaks weighing

0.75 - 1.0 oz & each steak has been place in an abalone shell

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 rasp-like 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: CA Halibut (Paralichthys californicus)

Catch Date: 09/22/2020

Boat: F/V No Name

Captain: Joseph Lucido

Port: Moss Landing

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: 09/22/2020

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.

Sablefish (Anapaploma fimbria)

Catch Date: 09/20/2020

Boat: F/V Sea Harvest

Captain: Walter Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

MBSFW Rating: Best Choice

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.

Additional Add On Items

Item: Sheep Milk Yogurt, Moonflower Cheese, Cosmos Feta

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.

Cosmos is a raw sheep milk feta aged in brine for over 60 days. Sheep’s milk makes a rich and creamy feta which stands up well to the intense saltiness. It is delicious sprinkled over cucumbers, red onions, and fresh tomatoes or mixed into warm pasta with artichoke hearts and sundried tomatoes.

1 Dozen Eggs

Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 9/21/2020

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: Tree Oysters, Shiitake, King Trumpet, Lions Mane

Harvest Date: 09/22/2020

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.


Crispy Abalone Salad


Sweet Chili Dipping Sauce:

  • 6 tablespoons Thai sweet chili sauce

  • 2 tablespoons fish sauce

  • 2 limes, juiced (about 1/4 cup)

Ginger-Soy Dipping Sauce:
  • 2 tablespoons toasted sesame oil

  • 2 tablespoons light soy sauce

  • 2 tablespoons rice vinegar

  • 1/2-inch piece fresh ginger, peeled and cut into matchsticks

  • 4 abalone steaks

  • 1/4 cup cornstarch

  • Sea salt and freshly ground white pepper

  • Peanut oil, for frying

  • One 6-ounce bag mixed baby greens, for serving

  • 2 lemons, cut into wedges, for garnish

  • 2 scallions, finely sliced, for garnish

Procedure: :

  1. For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce, fish sauce and lime juice. Mix well and set aside.

  2. For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce, vinegar and ginger. Mix well and set aside.

  3. For the abalone: On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry in the wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper. Season the fried abalone with the salt and pepper mixture. Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions and small bowls of both dipping sauces on the side.

Ginger Sablefish & Braised Shiitakes


  • 1 lb sablefish

  • sea salt

  • 2 tablespoons sesame oil

  • 2 cloves garlic

  • 2″ piece fresh ginger, peeled and grated

  • 2 scallions, thinly sliced, white and light green parts separated from dark green

  • 10 ounces shiitake mushrooms, thinly sliced

  • 2 cups dashi

  • 2-3 tablespoons shoyu

  • 1 teaspoon mirin

  • splash of toasted sesame oil

  • 2 teaspoons ginger juice

  • 2 tablespoons thinly sliced chives


1. Before getting started, season the fish with sea salt to taste and set aside.

2. Bring a large pot of salted water to a boil.

3. Pre-heat oven to 400 degrees.

4. Heat 1 tablespoon sesame oil over medium high heat until glistening in a medium pot. Add the mushrooms. Cook until browned and crisp, about 3-4 minutes, and remove from pan and set aside.

5. Add the scallions, ginger, and garlic. Saute until lightly browned and tender, about 2 minutes.

6. Add the dashi, shoyu, mirin, and toasted sesame oil. Bring to a boil, reduce to simmer, and cook about 10 minutes to infuse the broth with the flavors.

7. Strain the broth, discarding the solids.

8. Stir in the ginger juice and add the mushrooms to the broth. Simmer on low, about 8-10 minutes.

9. Meanwhile, heat the remaining sesame oil in a cast iron pan over medium high-heat until shimmering. Place the fish to ensure the entire side is in contact with the pan. Cook until the fish easily releases from the pan, about 3 minutes. Remove the pan from the stove and place in the oven to finish cooking, about 3-4 minutes, until flakey and cooked through.

10. Meanwhile, add the noodles to the large pot of salted water and cook until just al dente, about 4-5 minutes, or according to package instructions.

11. Once the noodles and fish are finished cooking, divide the noodles between two bowls. Ladle in a cup of dashi and mushrooms, top with a piece of fish, and sprinkle with the chives

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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