Good News Everyone!
Santa Monica Farmers Market
Starting October 3 2012
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.
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!
“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
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.