O2T DELIVERIES : Santa Clara / San Mateo counties 6/4 & Santa Cruz 6/5

Greeting Fish & Farm Enthusiasts,


We have a great delivery planned this week stocked with local & sustainable products for you!


We will be making ONLY Home Deliveries


Santa Clara / San Mateo Counties : Thursday, June 4th

Santa Cruz County : Friday, June 5th


Our normal delivery range limits apply, with no deliveries to remote portions of the counties.


When you spend $100, you will receive free delivery!

NOTE: Please leave out a sanitized cooler for our delivery drivers. If you ordered an O2T Fish & Farm Box or Produce Box, please sanitize last week's box and set it out for pickup.


To order, please head to our Online Store


The O2T Fish and Farm Box Includes:


One Produce Box

One share of King Salmon (aka Chinook)

One Local Loaf from Companion Bakery

Produce Box 1 head of Cabbage

1 bunch of Basil

1 basket of Strawberries

1 bunch of Kohlrabi

1 bunch of Mint 1 bunch of Spinach

2-3 Mendocino Lemons

1 bunch of Broccoli

Gem Lettuce

1 bunch of Green Onion

Add-on Items Produce Box

Burn Morels

Spring Porcini

Dried Porcini

Dried Matsutake

Tayberry Jam

King Salmon + Salmon Cuts

Sablefish Fillet

CA Halibut

Petrale Sole

Lingcod

Sanddabs

Fogline Chicken Half Birds, Whole Chickens & Chicken Wings

Fogline Chicken Frames (great for making bone broth!)

Pajaro Pastures Large Eggs

11th Hour Whole Bean Coffee

All are available on our Online Store and can be purchased individually


Farm: Groundswell

Farmer: James Cook & Josh Richland

Location: Santa Cruz

Harvest Date: 6/03/20

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

Item: 1 head of Cabbage, 1 bunch of Basil


Farm: Live Earth Farm

Farmer: Tom Bros

Location: Santa Cruz

Harvest Date: 6/02/20

Farming Method: Organic Certifiers

Item: 1 bunch of Broccoli


Farm: Swanton Berry Farm

Farmer: Unionized Workers of Swanton Berry Farm

Location: Santa Cruz

Harvest Date: 6/02/20

Farming Method: CCOF Certified Organic, Hand Harvested

Item: 1 basket of Strawberries


Farm: Sea to Sky Farm

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Farming Method: CCOF Certified Organic

Harvest Date: 6/2/2020

Items: 2-3 Mendocino Lemons, 1 bunch of Kohlrabi, 1 bunch of Mint, 1 bunch of Spinach


Sea to Sky farm is located in northern Santa Cruz County in Bonny Doon. It is a 24 acre CCOF certified organic fruit, vegetable and herb farm, located 10 minutes from the ocean at 1600’ in elevation, surrounded by coastal redwoods with natural springs, and sites of Native American historical significance.  The farm was started by Chris and Dana Laughlin on Thanksgiving of 2018. 

Chris comes from four generations of family farming – her great grandfather, grandfather, father and both brothers are farmers.


Blue Heron Farm

Farmers: Dennis Tamura

Location: Corralitos

Harvest Date: 06/2/20

Farming Method: CCOF Certified Organic

Items: Gem Lettuce, 1 bunch of Green Onion





Species: King Salmon (Oncorhynchus tshawytscha)

Catch Date: 6/02/2020

Boat: F/V Sculpin

Captain: Chris Seeno

Port: Moss Landing

Catch Method: Trolling Lines

Monterey Bay Seafood Watch Rating: Good Alternative

Share Size : Full Share 1.0 lbs

Skin on fillet with some small pin bones

The Chinook Salmon is a fascinating fish that is born in freshwater streams and rivers. They are unique fish in that they have physiological abilities to adapt to both freshwater and saltwater. The first 3 months to 2 years of their lives are spent in fresh water before migrating to the open ocean where they will end up spending the majority of their lives growing to maturity in 2 to 4 years. In the ocean, salmon feed on plankton, kelp and krill which is what gives them their noticeably pink coloration. When adult Chinook salmon are ready to spawn they migrate back to their ancestral river where the female selectively creates a nest at the bottom of the stream based on her ideal gravel type, water depth and flow. The males then come to spawn with the female and will actively defend their nest site for up to a month before ending their life cycle. Chinook Salmon are a full flavored, high fat content fish with large reddish-orange flakes.

Chinook Salmon in California are fighting an uphill battle. Since the Gold Rush, development on land has lead to the destruction of critical Salmon spawning habitat. The damming of rivers, sedimentation and water diversion projects has meant that huge reaches of essential fish habitat has been blocked or destroyed. With a constrained ability to reproduce, Salmon numbers plummeted. Here locally, the San Lorenzo River which once had runs of 60,000+ fish now sees less than 5000 fish each year. Global warming is also a major contributor as rising ocean temperatures and acidification have lead to increasing variability in bait fish populations. Overfishing has historically been a problem as well. More recently strong regulations backed by extensive scientific efforts has helped to limit the effects of fishing from contributing to the decline of Salmon populations. Every year quotas and the date of season opening is adjusted based on National Marine Fisheries Service surveys. For these reason California Chinook Salmon has been labeled as a “Good Alternative” by the Monterey Bay Aquarium Seafood Watch.



Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 06/04/2020

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


Add-On Items


Item: Whole Chicken, Half Chicken, Chicken Wings, Chicken Frames

Farm: Fogline Farms

Farmers: Caleb Barron

Location: Ano Nuevo

Harvest Date: 06/2/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.9 - 4.1 lbs

Half Chicken 1.60 - 1.80 lbs

Chicken Wings 1.1 - 1.3 lbs

Chicken Frame 2.0 - 2.5 lbs


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.


Species: Sablefish (Anoplopoma fimbria)

Catch Date: 5/31/2020

Boat: F/V Sea Harvest

Captain: Calder Deyerle & Walter Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size : Full Share 1.25 lbs

Skin on fillet with some small pin bones

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: 6/01/2020

Boat: F/V No Name

Captain: Jeff Clark

Port: Monterey

Catch Method: Hand Operated Pole

Monterey Bay Seafood Watch Rating: Best Choice

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 sauteing.

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: Petrale Sole (Eopsetta jordani)

Catch Date: 6/01/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lbs

Petrale are a right eyed flatfish, meaning their left eye migrates to the right side of their head in early life. They reside in deeper waters along the continental shelf in sandy and muddy bottoms. They can be found in schools along with other species such as English Sole and Sand Dabs. They primarily feed on cephalopods like octopus and crustaceans. Petrale reach sexual maturity at about 5 years of age. Petrale Sole has a delicate, mild flavor with a medium firm texture and a small flake. It is a moist fish that is vulnerable to become mushy if overcooked.

NMFS surveys report Petrale stocks in this area to be healthy and growing. Petrale is quick to mature and currently fishing pressure locally is minimal. The Petrale Sole caught by scottish seine are considered a best choice by Monterey Bay Seafood Watch due to strict fishing regulations and a rebounding population.


Species: Lingcod (Ophiodon elongatus)

Catch Date: 6/01/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lbs


Lingcod are unique to the West Coast of North America where they can be found dwelling on rocky reefs and ocean bottoms, ranging from 30-300 feet deep. Lingcod are characterized by their large heads and mouths that hold 18 sharp teeth along with fang like teeth that are used to securely catch their prey. They are ferocious hunters with brown to bluish green coloration that allows them to easily blend into their environment and ambush their prey. During breeding season, the Lingcod migrate closer to shore, males arriving first to establish their ideal breeding territory with females arriving a month later and choosing her male partner based on the nest site. Once the spawning is over the females leave and the males continue to guard the nest for 10 weeks until the eggs hatch. He viciously protects his nest against other species of fish but allows some invertebrates to feed on the eggs. Lingcod are also known for having green flesh (aka. Irish Cod) that turns white upon cooking. There isn’t a clear explanation for the green flesh but they are entirely safe to eat. It is likely a combination of genetics and diet. Lingcod has a white, flakey, lean flesh with a mild flavor. It has a medium-firm texture and large flakes. If the flesh happens to be green, it will disappear upon cooking and turn white. Lingcod have had a dramatic recovery locally due to the strict fishing regulations that have been imposed. They are caught using a hand operated pole or scottish seine which ensures a limited amount of bycatch and environmental damage. They also have a fast maturity rate with seasonal closures during spawning season. Most of the Lingcod on the local market are caught by large trawlers in Canada and Alaska and imported by truck or airplane. Concerns over by-catch, habitat degradation and quality of fish means that care should be taken when seeking out this species.


Species: Sanddabs (Citharichthys sordidus)

Catch Date: 6/01/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lbs

The Pacific Sanddab is a left eye bottom dwelling flatfish with a special adaptation for camouflage. They bury themselves in the sand until only their eyes protrude and are capable of quickly changing their color and pattern to blend into their surroundings. This ability to camouflage allows them to hide from predators as well as ambush their prey. Sand Dabs have an elongated, oval body with brown to tan coloration littered with brown spots and a white to pale brown underside. Sand Dabs are mature and ready to spawn at around 2 years old and can live to be 10-13 years old. Their diet of shellfish, squid and octopus gives them a sweet and flakey texture with a buttery flavor that has made them a local delicacy and one of California’s better kept secrets.

Landings of Pacific Sand Dabs in California have been constant and stable, indicating that the populations are not being heavily affected. By using a Hand Operated Pole and Line, fishermen are able to be selective about the size and species that they are catching. They are able to throw back non-targeted species and retain Sand Dabs that meet the correct size requirements. Scottish Seines also work well on the seafloor by minimizing habitat disturbance.



Item: 1 Dozen Large Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 06/02/20

Farming Methods: Pasture Raised, Non-GMO Feed

Pajaro Pastures where we will supply farm fresh eggs is located in Corralitos, just down the coast. Unlike the average “free-range” or/and “cage-free” chicken farm, Pajaro moves the birds’ grazing area every week. Their chickens primarily eat native vegetation and are also fed High-Quality Certified NON-GMO Chicken Feed, Certified Organic Vegetables, and Brewers Grains.



Tayberry Jam

Farm: Swanton Farm

Harvest Date: April 2020

Harvested by: Unionized workers of Swanton berry Farm

Location: Santa Cruz, CA

Farming Method: CCOF Certified Organic, Hand Harvested

Share Size: 10 oz

Swanton Berry Farm is located in Davenport, CA. Swanton has long been a leader in organic farming practices and known for empowering their workers. They were the first organic farm in the US to sign a contract with the United Farmworkers of America and to carry a union label. 


Species: Burn Morel ( Morchell spp.)

Harvest Date: 5/30/20

Location: California Sierra Nevadas

Harvester: Ian Cole & Paul Lazzazera

Share Size: Full Share 0.75 lbs


Morels are unique and rare in the marketplace because they're not typically grown commercially. Morels are one of the finest tasting mushrooms worldwide. They're beloved by mushroom enthusiasts for their meaty, woodsy flavor.


Species: Spring Porcini (Boletus rex-veris)

Harvest Date: 6/01/20

Location: Siskiyou County

Harvester: Lukas Vrana

Share Size: Full Share 0.75 lbs


Sierra Porcini is found from central California into British Columbia and are generally fruiting in early Spring. Sierra Porcinis 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 Porcinis have a firm texture and a white hymenophore that begins to soften and turn yellowish with maturity


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.


Item: Vida (Single Origin) Whole Bean Coffee

Farm: Finca la Cuesta

Farmer: Gabriel Gamboa Nunez

Farm Location: Tarrazu Region, subregion of La Cuesta de Santa Cruz

County: Costa Rica

Roaster: 11th Hour Coffee

Farming Method: No Pesticides & Naturally Processed, Directly Traded

Roast Type: Medium Roast with notes of citrus & caramel

Share Size: 12 oz

Vida is a single origin coffee from Costa Rica. It is from the farm Finca la Cuesta in the Tarrazu Region, which is a sub region of La Cuesta de Santa Cruz. The farmer is Gabriel Gamboa Nunez and he has owned the farm for the last 8 years. The farm was originally planted over 25 years ago by his uncle, who passed the farm to his aunt who then sold it to Chichi Navarro. Gabriel was able to buy it back 8 years ago. This is a direct to trade coffee which is grown with no pesticides and naturally processed. It is a medium roast with notes of citrus and caramel.


Recipes:


Kohlrabi Slaw

Ingredients:

  • 1 bunch of peeled kohlrabi

  • 4 teaspoons fresh lemon juice, plus 1 teaspoon finely grated zest (from 1 lemon)

  • 1 tablespoon thinly sliced Fresno chile

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • 1 1/2 cups julienned sweet, crisp apple (such as Fuji)

  • 1/4 cup fresh mint leaves, roughly chopped

  • 1/4 cup basil leaves, roughly chopped

Procedure:

  1. Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.

  2. Whisk together lemon juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.




Baked Basil Lemon Salmon


Ingredients:

  • 1 lb salmon

  • 5 Tbsp. butter melted

  • 1 clove garlic crushed

  • 2 Tbsp. basil finely chopped, packed

  • 2 Tbsp. lemon juice divided

  • ¾ tsp. salt

  • ¼ tsp. pepper

  • 5 lemon slices

Procedure:

  1. Preheat oven to 375 degrees.

  2. Whisk melted butter, garlic, basil, lemon juice, salt, and pepper in a medium-sized bowl.

  3. Place a large sheet of aluminum foil on a baking sheet. Layer a piece of parchment paper that is slightly smaller than the foil on top.



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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