The Bread is Red

We’ve moved!  That is right, Red Bread now has a beautiful site all its own.  And the Cultivated Life has a prime spot to call home.

I am really thankful that I started this blog, it has turned into more than I ever dreamed.  Since launching Red Bread we have found ourselves embraced by the community.  Not only am I am able to share stories and recipes here, but I can now feed my community delicious and nutritious wholesome foods.

If you’d like to stay in touch for more recipes, garden advice, fermenting adventures, jam giveaways, new store items and classes find them from now on at:

www.thebreadisred.com

You can find blog central here and check out all our new classes over here.

I hope you will join me there.  For now I leave you with this guy whose mopey because he lost his bandana.

Red Bread

hello@thebreadisred.com

424.272.5752

 

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Bedfellows and Hötka

In the heat of summer almost all our peppers are turning the most beautiful true red.  With all the other greens growing in nearby beds it looks like an early Christmas.  The peppers are part of the “Salsa Garden”, growing alongside Big Boy and Early Girl Tomatoes, a few sweet bell peppers and onions to be sown soon.

Some plants are natural bedfellows.  Their symbiotic relationships make their jobs of growing beautiful green leaves and delicious fruit easier.  Our Salsa Garden relies on these bedfellows to make our work as gardeners and cooks easier.

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Wednesdays @ SMFM!

Good News Everyone!

@

Santa Monica Farmers Market

Every Wednesday

Starting October 3 2012

8:30-1:30pm

Arizona and 2nd St Downtown Santa Monica

Rain or Shine or first contact from an alien race.

 All holidays, except New Years Day and Christmas Day.

 The farmers of  California are at the heart of Red Bread.  We believe the ingredients you start with determines everything.  The farmers and organizers of the Santa Monica Markets are especially near and dear to us.  Red Bread has been making  delicious goods with the freshest produce from the Santa Monica Farmers since we opened our doors.  We couldn’t be more proud to be joining them.

In addition to many of the items from our Sunday delivery reserved through the eMarket, we are busy putting the finishing touches on some new recipes we will be unveiling as Wednesday market exclusives!

We can’t wait to see you there.

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Featured Purveyor: Chivas

We are extremely excited to announce the addition of Chivas to the Red Bread eMarket’s ever-growing roster of amazing purveyors. The mother-daughter team from Fillmore, CA has provided us with goat milk soap and laundry detergent, the latter of which is made especially for Red Bread!

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“Chivas” means “female goats” in Spanish and thanks to the rich milk from Donna and Lauren’s incredibly adorable French Alpine goats (say hi to Shrek above!), you too can enjoy the benefits of a goat milk-enhanced beauty routine. Continue reading

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The Feast Outside

This past weekend I went on a foraging hike in Hahamonga Park with Urban Outdoor Skills.  Our small group was led by the knowledgable and fearless Pascal Baudar.  Pascal has been foraging since he was a boy in Belgium and does some incredible things with wild food.  I never ceased to be amazed when every 30 feet we walked Pascal would turn around and tell us the feast we had just traversed.  Suddenly, plants started to pop out and catch your eye: passion fruit clutching a willow, wild sugar on Eucalyptus Leaves, a Fig Tree obscured by bushes, and white sage hidden in the buckwheat.  These are a few of my favorites found off the beaten path:

Western Black Nightshade

Not to be confused with the very poisonous Belladonna of Europe, our Black Nightshade can be eaten ONLY when ripe.  The berries go from green (poisonous) to deep black and have the taste of a gooseberry and a tomato mixed.   The fruit are small and many hours of foraging are required to make a meal.  It was late in the season so there were even fewer to be found.  What little I gathered of the sweet savory indulgence was eaten like a wild caviar as we headed deeper into the hike.

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Featured Purveyor: Plow and Gun

We are thrilled to introduce to the Red Bread eMarket our first featured purveyor: Plow and Gun Coffee! Hand-crafted in Southern California, this seasonal single-origin coffee is roasted and prepared with a perfectionism bordering on obsession.  We’ve been hooked ever since they showed us the roasting ropes!
Plow and Gun roasts only one coffee at a time, designing the roast to bring out what’s best about that coffee. The origin will change every few months as different regions come into season.  Currently Plow and Gun is roasting Colombia Buesaco, their second offering from the Nariño region. The coffee exhibits the classic floral aromatics of great Colombian coffees, and has a distinct green-apple sweetness that melts into caramel notes as the cup cools.

Besides the coffee being amazing we are a sucker for a good story!  Plow and Gun is inspired by the 1862 invention of the same name, a combination plow and gun for the utility of the farmer under assault. As Plow and Gun explains, “it was not so much the invention itself, but the ideas behind it: that the frontier is hard work and dangerous. That unique problems require unique solutions. That with rugged tools, courage, and ingenuity, one can carve out a little place for himself.”

We couldn’t agree more.  So drink up, you have seeds to sow and fields to guard.  Get it delivered to your door this week.

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Test Kitchen: Spicy Chorizo or You can be a big Pig Too

Who chooses to spend a heat wave hovering over the stove and oven?  We do.  With the bounty of summer, it’s been hard not to despite the heat.  We’ve been testing out all sorts of goodies straight from the garden and our lovely farmer friends.  So it has been hot, but it’s also been delicious.

We are downright giddy, as our California farmers have been bringing in more heirloom and wild varieties off their land.  When food comes to us this fresh we do very little to it: a few herbs, a little sea salt, definitely some spice and then get out of the way. Continue reading

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