These emails will be sent out the day before our CSF delivery to help current members prepare their meals and keep past members in the loop on what's available. Current members, please look to your inbox tomorrow for a reminder email that includes your personal pick up and account details. 

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if you'd like to read it and hear the latest from us.

Fresh local Petrale Sole coming your way just offloaded in Moss Landing this morning. We got to be involved in what's sure to be a pretty cool educational video this morning while offloading these so hopefully that project will wrap up soon and we'll be able to show
you more behind the scenes of exactly where your fish
came from this week. 

Petrale Sole are in the flatfish family, they look like a smaller version of a Halibut, but not quite as small as Sand Dabs. They are known for their sweet, nutty, and delicate flavor. We love to cook these fish filets simply by sautéing with butter and herbs very quickly or dredging them in an egg / Panko combo and tossing into a hot pan of butter and olive oil for just a minute or two. They are mild in flavor and will come skin off. Our new locally-made Oakland Dust Dry Rub would be great on the Sole too thanks to it's lemony-vibe. 

These delicate fillets are great for "stuffing" as they can wrap veggies and other things nicely and would be a perfect fish to try our our new Cedar Wraps with! Consider stuffing with this week's Jumbo Shrimp or even picked Rock Crab meat. Inspo recipes below. Enjoy!

Ingredients

• Sole fillets
• Crab and artichoke mixture
• Citrus brown rice
• Broccolini
• Tomato caper butter
• Shallots, minced
• Garlic
• Rock Crab claw meat
• White wine
• Artichoke hearts, chopped
• Spinach, chopped
• Remoulade
• Shallot
• Bay leaf
• Champagne
• Lemon juice
• Heavy cream
• Unsalted butter
• Tomatoes, diced
• Capers
• Thyme sprig

INGREDIENTS

• Cedar plank / wrap 
• Shrimp
• Butter
• Lemon juice
• Dill or Tarragon
• Fresh parsley
• Garlic clove
• Salt and white pepper to taste
• Sole fillets
• Lemon

We love these previously-frozen wild Jumbo Shrimp. What you want to look for when it comes to picking Shrimp as sustainable as possible is that it's US caught, and wild. Wild saltwater Shrimp also have such a great, rich flavor compared to farm-raised Shrimp.

We don't recommend re-freezing these since they've already been frozen and defrosted but they will keep for several days - generally a little longer than most fish fillets will.
They are not peeled or deveined. For extra flavor, but messier eating, cook with the shell on. It's a matter of preference. A quick shell peel and paring knife down the back to devein is simple enough. 

These are great on a skewer over the grill or quick pan sauté. Last week in shop, we did a cooking demo using the new Bachans BBQ Sauce - we marinated these shrimp in Bachans for about 30 mins (shell on) and cooked them briefly in smoking sesame oil in a cast iron skillet - talk about perfection! They'd also be AMAZING in one of my all time favorite marinades the Mikes Hot Honey / Coconut Aminos combo. Yum. I guess we're in the mood for sticky sweetness this week. 

We've got more in the store so if you aren't a 2 Meal per Week Member and you'd like some, feel free to add some to your order here.

We also have the gorgeous live local whole Spot Prawns available in our store this week - please check out the item description for more info on how they'll come to members who order them. 

INGREDIENTS

• Pineapple
• Shrimp
• Jalapeño
• Scallions
• Red bell pepper
• Cob of corn
• Bachan's Japanese BBQ Sauce
• Rice
• Cilantro
• Salt & Pepper

Ingredients

• Honey
• Soy Sauce
• Garlic
• Ginger (optional)
• Shrimp
• Olive oil
• Green onions