tag:blogger.com,1999:blog-58824843250708552532024-02-19T21:43:37.212-08:00BREAD SRSLYsadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-5882484325070855253.post-19468959625170639052013-02-22T18:00:00.000-08:002013-02-22T18:00:37.605-08:00PumpernickelPumpernickel bread in America means something different to everyone. To me, it was my childhood bane-the bagel that was DEFINITELY NOT CHOCOLATE. To someone with more sophisticated taste, it is a dark dark rye bread with a slightly sweet taste. But to many Americans, it is the dark bread in a plastic bag with food coloring, and extra goodies like coffee, cocoa powder and molasses for palatability.<br />
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Originally from Germany, traditional pumpernickel is a 100% rye bread, and is baked for up to 24 hours in a steam oven at a very low temperature. This long bake gives the bread its characteristic coloring. The low gluten content of rye is responsible for the bread's density. The digestibility of the bread is questionable, hence the name, which translates to "devil's farts."<br />
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Bread SRSLY pumpernickel uses no rye, but does use a traditional long fermentation process. The dough is flavored with caraway and coriander seeds, and colored with freshly milled teff, an Ethiopian grain. The flavor is what I recall from my first bite into a pumpernickel bagel as a kid. While I couldn't stand the stuff, it became one of my favorites when I was a teenager. Expect a slightly drier loaf, with a tangy flavor and a strong fragrance of old world bread.sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-889086426606537632013-01-27T10:32:00.001-08:002013-01-27T10:32:24.624-08:00Citrus<div class="separator" style="clear: both; text-align: left;">
To me, nothing feels like home more than a bowl filled with fruit. Back in New York, our fruit bowl contained whatever we craved - apples, mango, kiwifruit, plums - whenever we craved it. But living so close to so many fruit growers has taught me about the many wonders of eating locally, and in season.</div>
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Peel a satsuma straight from the farmer's market and you'll find it both sweeter and more tart than any from the grocery store. The meyer lemons are fragrant even from a distance, and the many types of oranges available at the stands are all heavy with juice. </div>
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Try them all. Cara cara oranges from Lone Oak Ranch, page mandarins from Tory Farms, temple oranges from Flying Disc Ranch, oro blanco from Ferry Farms, satsumas from Everything Under the Sun, buddha's hand and etrog from Hamada Farms...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrgBnv3fPHYqNO5W3VxC_nlXEm7ZWQjRtRCPvCzcimTrygykvgBV8TLnUad1B7eHU8k_XquQoRrHpllbCbOOZ-jnzbucqbJ2k3QCWLomKcQQB-Lkg9hu850n_ULl0_WVie3IJibUl0Hk/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrgBnv3fPHYqNO5W3VxC_nlXEm7ZWQjRtRCPvCzcimTrygykvgBV8TLnUad1B7eHU8k_XquQoRrHpllbCbOOZ-jnzbucqbJ2k3QCWLomKcQQB-Lkg9hu850n_ULl0_WVie3IJibUl0Hk/s320/photo+(2).JPG" width="320" /></a></div>
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Simple Marmalade</div>
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Citrus and its peel are both full of natural pectin, the ingredient that causes jams to gel. Boil your lemons, limes and oranges with your sweetener of choice in a bit of water, and keep cooking and tasting for a few hours. </div>
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Process in jars, or refrigerate containers of it. Once the jam has cooled, it should have gelled nicely. (If not, try again with less water, or continue to cook it. Gel or no, it will be delicious!)</div>
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Try it with a bowl of plain yogurt, or spread on sourdough toast. Meyer lemon marmalade is my favorite sandwich spread, and pairs well with savory fillings.</div>
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Candied Citrus Peel</div>
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Cut the peel of several pieces of citrus. Boil in water for a few minutes and drain. This will help alleviate the bitterness of the pith. Repeat as necessary. In the final boil, add your sweetener of choice to taste. A little salt might help bring out the sweetness without adding more sugar. </div>
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Continue to boil in the sweet water until all the water has evaporated. You should be left with a translucent pile of candied peel, slightly sticky to the touch. Let it dry and store it in an airtight container. </div>
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Candied citrus peel is delicious cut up in cookies, as a topping for a cake, cooked down with a savory entree as a sweet garnish, or straight from the jar.</div>
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sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com1tag:blogger.com,1999:blog-5882484325070855253.post-82583217437513850362012-11-15T18:41:00.001-08:002012-11-15T18:41:23.319-08:00Thanksgiving Stuffing!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthwBnxu0uSmK_4uZGckA5BWrfboxvz44VDzhHz-6TT7ZYsQTF4e9eShySLE-tDVjEyiaJgvFDKadbKIhQJa26pCt6VGkzeEl12Oqd3pXgmT2ooOZ8NOefU30r4GXm9ByKwbTE6hTCzVM/s1600/stuffing+croutons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthwBnxu0uSmK_4uZGckA5BWrfboxvz44VDzhHz-6TT7ZYsQTF4e9eShySLE-tDVjEyiaJgvFDKadbKIhQJa26pCt6VGkzeEl12Oqd3pXgmT2ooOZ8NOefU30r4GXm9ByKwbTE6hTCzVM/s400/stuffing+croutons.jpg" width="400" /></a></div>
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If you're anything like me, you know that a good stuffing, like a good potato latke, is made of whatever you can round up. Bread crusts, dried fruit, kale from the garden, leftover soup, all of it will make your stuffing a memorable addition to your Thanksgiving table. </div>
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This recipe was made using a loaf of this week's pumpernickel sourdough bread, toasted until it was almost completely dried out, about 20 minutes in the oven.</div>
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Please substitute liberally. This is a vegan recipe, but works great if you are stuffing a bird, or if you have some homemade stock on hand.</div>
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Serves 4-6</div>
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Preheat the oven to 375.</div>
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Saute in a hot skillet for 10 minutes or until parsnips are cooked through:</div>
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3-4T olive oil (coconut oil and butter will both work here)</div>
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2 large carrots, diced</div>
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1 large or 2 small parsnips, diced</div>
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3 stalks celery, chopped</div>
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1 small onion, chopped</div>
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1 T chopped fresh ginger</div>
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3-4 cloves minced garlic</div>
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1 1/2 t salt (add immediately)</div>
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pinch (not even an eighth of a teaspoon) celery seed</div>
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6 sprigs fresh thyme or 1/4 t dried thyme</div>
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Add 1 granny smith apple, diced, and cook for a minute more.</div>
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Remove from heat and add: </div>
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1-1 1/2 c red wine or homemade stock</div>
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3 c gluten-free stuffing croutons</div>
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1/2 c chopped dried figs or other fruit</div>
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2-3 T sunflower seeds (or chestnuts if you can eat them!)</div>
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pepper to taste</div>
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salt to taste</div>
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Stir and let sit until the bread has softened.</div>
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Cover and bake at 375 for 20-25 minutes. Remove the cover, stir, and bake 10 minutes more.</div>
sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-44968884872906907762012-11-04T13:02:00.000-08:002012-11-04T13:02:14.338-08:00Spotlight on the pantry<div class="separator" style="clear: both; text-align: left;">
This is my pantry. I've been stocking it for years now, with spices coming and going as I learn new things and forget old ones. When I moved away from home to start school, it was a shock to be pantryless, and ever since, I've strived to keep my shelves fully loaded! With a full arsenal of ingredients, you can make anything taste delicious. Here's a list of my pantry staples.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFMvULQsDLUZkJ1lGqjRzMZxeeEra1Sz_pqYi3CGDX9NvHKD7EY41D_1k9g-T_XbUUVaL_IIqzJ2eqNh7ZO5mejtzpXTEdb8BrCyBFzoFMWYd3FyvdLh5VbEvBJE_fVFI4-ZYyCL6Sv0/s1600/pantry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFMvULQsDLUZkJ1lGqjRzMZxeeEra1Sz_pqYi3CGDX9NvHKD7EY41D_1k9g-T_XbUUVaL_IIqzJ2eqNh7ZO5mejtzpXTEdb8BrCyBFzoFMWYd3FyvdLh5VbEvBJE_fVFI4-ZYyCL6Sv0/s320/pantry.JPG" width="320" /></a></div>
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<b>Flours and baking aids</b></div>
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The big 3! I use these flours in almost everything.</div>
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-sorghum flour</div>
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-millet flour</div>
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-arrowroot starch</div>
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Extras:</div>
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brown rice flour, sweet rice flour (makes the best tortillas for burritos!), corn masa (tacos and tamales), baking powder, xanthan and guar gums, kosher salt</div>
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<b>Oils and Sweet things (pick your favorites)</b></div>
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coconut sugar, honey, maple syrup, agave, coconut oil, olive oil, non-GMO canola oil</div>
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<b>Spices</b></div>
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for baking:</div>
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cinnamon, allspice, nutmeg, ginger, cayenne pepper, cardamom</div>
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for cooking:</div>
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turmeric, fenugreek, paprika, sumac, whole coriander, cumin, mexican oregano, chipotle pepper</div>
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<b>Seeds and Miscellany</b></div>
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black sesame seeds, sunflower seeds, buckwheat groats, gluten-free oats, quinoa flakes, cacao nibs, whole millet</div>
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sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-8206954357754153072012-10-28T21:56:00.004-07:002012-10-28T21:56:42.677-07:00Spotlight on shishito peppers<div class="separator" style="clear: both; text-align: left;">
Sweet shishito peppers are here! Find them from Happy Boy Farms </div>
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for a few short weeks. Shishito peppers are often sold green, alongside </div>
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padrons in the summer. Both padrons and shishitos, when green, can be </div>
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sauteed in olive oil with a touch of salt for a snack or appetizer. </div>
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Once matured, both peppers will turn red, but beware of the padrons! </div>
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They pick up a good amount of heat as they grow. While the red shishitos </div>
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look almost identical, they are sugary like a young bell pepper. Try them raw </div>
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in salads, sauteed like their green counterparts, or whole as a snack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_17-JFeTudLM0v4WD1uuIKj1ebcua1ptvdd5bJZ5ymTRTa8y5IkYvUL8V-lwZcSo0DK5h1xKc341TzBjtJd-ZtN0TBo154D9NU7kMqQfy0A__KjDVonyMTneeMLbOOFXNztzGdy4IqAg/s1600/peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_17-JFeTudLM0v4WD1uuIKj1ebcua1ptvdd5bJZ5ymTRTa8y5IkYvUL8V-lwZcSo0DK5h1xKc341TzBjtJd-ZtN0TBo154D9NU7kMqQfy0A__KjDVonyMTneeMLbOOFXNztzGdy4IqAg/s320/peppers.JPG" width="320" /></a></div>
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You can find Happy Boy Farms at the following markets:<br />
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Castro (Wednesday)<br />
Mission Community Market (Thursday)<br />
North Berkeley (Thursday)<br />
College of San Mateo (Saturday)<br />
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Temescal (Sunday)</div>
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Ft. Mason (Sunday)<br />
Jack London Square (Sunday)</div>
sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-73022144149335724192012-10-05T17:14:00.002-07:002012-10-05T17:14:46.912-07:00Spotlight on Apple Picking<div class="separator" style="clear: both; text-align: left;">
Many of you are from or have been to the East coast, and have experienced the wonderful New England autumn. The leaves are bright red and orange as you head north out of the city, and the air smells dry and cool and sweet.</div>
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Every year, my family picked apples for a day, and had apples through the winter. We kept bushels of them (literally) in our unheated back porch room, where they stayed crisp and fresh. We'd make pies, butters and applesauce, apple cakes and apple tarts, raw apples on toast and dried apples in oatmeal.</div>
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While I haven't had a chance to pick apples out here, I have been kept well-stocked by Devoto Gardens and Rainbow Orchards at the farmers market. Head to Devoto ($3/lb.) if you're jonesing for a tart, obscenely crunchy apple, the kind that was picked a few hours before market. Head to Rainbow for your baking apples ($1-2/lb), and gallons of fresh, unpasteurized cider ($10/gal). </div>
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And if you're headed north, look for a hand-painted, side-of-the-road sign: fresh apples, or u-pick here. Stop. You won't regret it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBWh4Uw_nC4mHJqvLjIdEpFG9NRfBh0nzIgxExBCOmeLf0S5KxDajbLutSaruZCuNjKM9q_UcTfBTzxKVczcJbr4BrAhyphenhyphen9WijRhH9xLqHdf2A-UsOW108b9awmr42-xyJX0fFaNOY0gI/s1600/applepicking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBWh4Uw_nC4mHJqvLjIdEpFG9NRfBh0nzIgxExBCOmeLf0S5KxDajbLutSaruZCuNjKM9q_UcTfBTzxKVczcJbr4BrAhyphenhyphen9WijRhH9xLqHdf2A-UsOW108b9awmr42-xyJX0fFaNOY0gI/s320/applepicking.jpg" width="320" /></a></div>
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Try some apple cider muffins (the donut alternative) this week, featuring Rainbow Orchards cider. Order yours <a href="http://goodeggs.com/breadsrsly">here</a>.sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-59296319043286175522012-10-01T07:27:00.002-07:002012-10-01T07:27:33.334-07:00Spotlight on early girl tomatoes<div class="separator" style="clear: both; text-align: left;">
A happy, warm October 1st to you all! I hope you got to spend some time outdoors yesterday, now that it is finally summer. </div>
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To me, nothing tastes more like summer than dry-farmed early girl tomatoes. Dry farming is a tried and true technique, used often for growing olives and grapes. Once a plant is established but before it starts to fruit, the farmer will cut off all irrigation (including sheltering it from the rains). The lack of water stresses the plant, and causes it to focus on bearing fruit. </div>
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The resulting fruit is smaller and more concentrated than normal. In the case of tomatoes, this means a tiny, crunchy, and incredibly sweet treat. Dry farmed early girls are great raw as a snack, served slice with sea salt, made into a gazpacho, or roasted. We tried them on a pizza! (recipe below) You can also try them in this week's <a href="http://goodeggs.com/breadsrsly">herbed tomato sourdough</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5aLd2Uotl637I55bmUIV_a5LQ4oQC9FtmYxbGcG5BWJNRUc1AUvrmZa-iukymVrTUsPEUej2fxAkIEBEP7aFN0RgoZgAUqhPspL4FCJs-J5ODjGNN6w2LdBfpUUUZdWQaCLdYGTaKmk/s1600/earlygirls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5aLd2Uotl637I55bmUIV_a5LQ4oQC9FtmYxbGcG5BWJNRUc1AUvrmZa-iukymVrTUsPEUej2fxAkIEBEP7aFN0RgoZgAUqhPspL4FCJs-J5ODjGNN6w2LdBfpUUUZdWQaCLdYGTaKmk/s320/earlygirls.JPG" width="320" /></a></div>
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You can find organic dry-farmed early girls at most markets and some grocery stores from the following farms: Happy Boy Farm, Blue House Farm, Tomatero Farm, Fifth Crow Farm.<br />
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This recipe is what we used during our demo at the Eat Real Festival's community bread oven. Please substitute liberally, and feel free to send questions, or photos of your successes!<br />
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Early Girl Pizza<br />
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The dough:<br />
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1 c sorghum flour<br />
3/4 c millet flour<br />
1/2 c arrowroot starch<br />
1/4 c white rice flour<br />
2 t xanthan gum<br />
1 1/2 t salt<br />
3/4 t active dry yeast<br />
water<br />
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Mix all dry ingredients except yeast. Add yeast to a cup of water in a separate bowl, and wait until it is dissolved. Add that mixture to the dry, and mix. The dough should resemble a very wet but still "kneadable" bread dough. Add more water if needed. Once the dough is mixed, let it rise for as long as you can stand. (this means at least 30 minutes, but up to 4 hours. If you make it more than 4 hours in advance, store it in the fridge).<br />
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The toppings:<br />
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6-8 dry farmed early girl tomatoes, sliced<br />
fresh mozzarella or ricotta, if desired<br />
fresh garlic, minced<br />
salt<br />
olive oil<br />
herbs if desired<br />
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Preheat your oven to 500 if it goes that high. Spread some cornmeal or other coarse flour on a parchment-lined baking sheet. Scrape out your dough onto the sheet and spread it to your desired size. You may need to wet your hands and the dough to avoid sticking. Rub some olive oil over the dough and bake for 5-10 minutes.<br />
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Pull out the dough, which should feel bread-like now, and top with olive oil, garlic, salt, tomatoes, and cheese and herbs if using. Pop it back in the oven for 12-15 minutes, or until the top is slightly browned (easier to see if using cheese). Enjoy hot, preferably outdoors with friends.<br />
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If you have any questions about the recipe, or would like to share photos of your pizzas, send them my way! You can reach me at sadie at breadsrsly dot com.sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com2tag:blogger.com,1999:blog-5882484325070855253.post-11913815171377668652012-09-14T18:11:00.001-07:002012-09-14T18:11:41.888-07:00Spotlight on Pluots<div class="separator" style="clear: both; text-align: left;">
The weather in San Francisco has been getting me down this past month, but I'm so pleased and excited to be getting some sun! Our undernourished plants are starting to put out new leaves, there's fresh pavement and bike lanes all over the city, and pluots, the perfect bike-sized snack, are at the market!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFLuYYtnsYwiwGY6eI8ANliM3wikk31sLY6E-LS6w8zTO5TJgpsx6-ZK37Q8y8nckt9soFXgxb2Bo1ET3Xt2-AVi9_4EIjpgTUFW5jLqZ1qGrah7VgTXbcOx5sdB6E044MHctl_7ivHM/s1600/pluots2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFLuYYtnsYwiwGY6eI8ANliM3wikk31sLY6E-LS6w8zTO5TJgpsx6-ZK37Q8y8nckt9soFXgxb2Bo1ET3Xt2-AVi9_4EIjpgTUFW5jLqZ1qGrah7VgTXbcOx5sdB6E044MHctl_7ivHM/s320/pluots2.JPG" width="320" /></a></div>
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<div>
Pluots, you say? Not plumcots, not apriums, but pluots, a plum crossed with an apricot, and then crossed again as a second generation. Pluots are brightly colored, crunchy and sweet. </div>
<div>
<br /></div>
<div>
While there are many varieties, I can never remember if my favorite is the flavor delight, flavor fall, flavor finale, flavor grenade, flavor heart, flavor jewel, flavor king, flavor prince, flavor penguin (!), flavor queen, flavor rich, flavor royal, or flavor supreme. So I usually just get one of each!</div>
<div>
<br /></div>
<div>
You can find many of these varieties of pluots from Twin Girls Farm or K & J Orchards, at the Ferry Building Tuesday and Saturday, and at the Mission Mercado Thursday, or from Kashiwase Farms at Ft. Mason or Inner Sunset Sundays, 4th and Market Tuesdays, and the Upper Haight Wednesdays.</div>
<div>
<br /></div>
sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-50801063298818802952012-09-10T09:30:00.000-07:002012-09-10T09:30:30.157-07:00Spotlight on Collard Greens<div class="separator" style="clear: both; text-align: left;">
This week we picked up some fresh young collard greens from Serendipity </div>
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Farms at the Castro Farmers Market (Weds, 4-8pm). Serendipity, located </div>
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near the coast in Carmel Valley, has a reputation for bringing the sweetest </div>
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greens to market. The collards are no exception, with a sugary stem and a </div>
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good strong bite to the leaves. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvSUBU4RGZromIs4B0UrYrHM27hMy2LGAHVw0v8szuw2sFyMhyphenhyphengOrx4SMTsS48gU3iblPLJXkZeajI0UGbcLH8NdFbIXOih-HoN1CgyHSiQEiKFV7Umdibwi6BapxnLH4bXUV2dZpxFA/s1600/collards.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvSUBU4RGZromIs4B0UrYrHM27hMy2LGAHVw0v8szuw2sFyMhyphenhyphengOrx4SMTsS48gU3iblPLJXkZeajI0UGbcLH8NdFbIXOih-HoN1CgyHSiQEiKFV7Umdibwi6BapxnLH4bXUV2dZpxFA/s320/collards.JPG" width="320" /></a></div>
<br />
<div>
Collards are at the top of the charts for nutrient density (using the <a href="http://en.wikipedia.org/wiki/Aggregate_Nutrient_Density_Index">ANDI</a> system), </div>
<div>
which measures the nutrients delivered per calorie. They are a sturdy and versatile </div>
<div>
green, good in combination with grains, beans, meats, and even fruits. </div>
<div>
<br /></div>
<div>
For the sweet tooth:</div>
<div>
<br /></div>
<div>
1 onion, sliced into thin rings</div>
<div>
1 bunch collard greens, washed and cut</div>
<div>
1 apple, thinly sliced</div>
<div>
1-2 cups cooked pinto beans</div>
<div>
2 T raisins</div>
<div>
2 T olive oil</div>
<div>
salt</div>
<div>
<br /></div>
<div>
In a hot skillet, add olive oil and onions. Cook on medium heat until caramelized, </div>
<div>
about 10 minutes.</div>
<div>
Add apple slices until lightly browned.</div>
<div>
Add collard greens, stirring quickly so the leaves are coated with oil. Add more </div>
<div>
oil if necessary. Salt while cooking.</div>
<div>
Add pinto beans, until they are heated through.</div>
<div>
Stir in raisins, if desired, and serve.</div>
<div>
<br /></div>
<div>
For a savory dish:</div>
<div>
<br /></div>
<div>
1 bunch collard greens</div>
<div>
1-2 T olive oil</div>
<div>
1/2 - 1 t gluten-free tamari or balsamic vinegar</div>
<div>
3-4 strips bacon, if desired</div>
<div>
<br /></div>
<div>
For a simpler savory dish, saute collards in olive oil with some tamari or vinegar. </div>
<div>
Cook on high until leaves turn bright green but are still crunchy. Serve with crisp </div>
<div>
bacon if desired. Brown rice is a perfect accompaniment.</div>
<div>
<br /></div>
<div>
You can find collard greens from the following farms:</div>
<div>
<br /></div>
<div>
Serendipity Farms - Castro, Ft. Mason, Sunset, Divisadero, Temescal</div>
<div>
Tomatero Farms - Upper Haight, Mission Community Market</div>
<div>
Blue House Farm - Upper Haight, Mission Community Market</div>
<div>
Fifth Crow Farm - Sunset, Castro</div>
sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-1552847139229209562012-09-03T08:27:00.003-07:002012-09-03T08:27:39.147-07:00Spotlight on Figs<div class="separator" style="clear: both; text-align: left;">
Hello hello!</div>
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<br /></div>
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It's great to be back home in chilly, crisp San Francisco. The past week has </div>
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been a great adventure, involving trains, bikes, highways, strip malls, family, </div>
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and dolphins. Here's a little taste:</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYmN12ayEy8W7v-au84R_mpVfJjB3wN80D8PbYcqSOvlVUByyLTNNeErRlTGb7ezZulxEV5D3ubwJcF2GVJHetKF-Armx_JZuZAqeREQSHL47nnN90FFAb0ZZz856vs2IIv0AOpJJgbI/s1600/jessehighway1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYmN12ayEy8W7v-au84R_mpVfJjB3wN80D8PbYcqSOvlVUByyLTNNeErRlTGb7ezZulxEV5D3ubwJcF2GVJHetKF-Armx_JZuZAqeREQSHL47nnN90FFAb0ZZz856vs2IIv0AOpJJgbI/s320/jessehighway1.JPG" width="320" /></a></div>
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<br /></div>
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This week, we'll be making an old favorite, fig rosemary bread. The bread uses </div>
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house-dried mission figs from Arata Farms, and fresh organic rosemary from </div>
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Serendipity Farms. <a href="http://goodeggs.com/breadsrsly">Order yours here</a> today! (Photo by Vanessa Christie)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaYS40Ljnnr5RIMpooKjmqhxFETyJjhGsorW_dQKlHUed5-vBdOingRTufQ8zwA-KtQ96O03fenzNNsZET0BL-VKWsWVToO3EL-ZbU1_MJTHGtNay7GjtjyuF65vTuIwKn7THEoKLU4Y/s1600/figsvanessa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaYS40Ljnnr5RIMpooKjmqhxFETyJjhGsorW_dQKlHUed5-vBdOingRTufQ8zwA-KtQ96O03fenzNNsZET0BL-VKWsWVToO3EL-ZbU1_MJTHGtNay7GjtjyuF65vTuIwKn7THEoKLU4Y/s320/figsvanessa.JPG" width="320" /></a></div>
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<div>
Figs, as it turns out, are a "false fruit," a sort of inside-out edible flower with </div>
<div>
seeds in the interior. As you may imagine, the pollination of an inside-out flower </div>
<div>
can be difficult. There are a few varieties of fig that do not require pollination to </div>
<div>
grow, and those are what you'll be seeing in the markets (black mission, turkey, </div>
<div>
etc.). </div>
<div>
<br /></div>
<div>
I use figs as an appetizer or refreshing snack:</div>
<div>
<br /></div>
<div>
1. Serve sliced in half with a soft but tart cheese (try the sheep feta from </div>
<div>
Swallow Valley Farm, available at the Upper Haight, Sunset, and </div>
<div>
Divisadero Markets). </div>
<div>
2. Drizzle with some local honey (CityBees at the Castro and Sunset Markets).</div>
<div>
<br /></div>
<div>
Or, </div>
<div>
<br /></div>
<div>
1. Cut in half, drizzle with honey and fresh thyme leaves (Happy Boy Farms, </div>
<div>
Castro, Noe Valley, Ft. Mason, Mission Community Market, or North Berkeley </div>
<div>
Market)</div>
<div>
2. Bake at 350 until warm and soft, about 15 minutes.</div>
<div>
<br /></div>
<div>
Pick up a basket of figs today! You can find figs from Arata Farms at the Castro </div>
<div>
Market, Wednesdays from 4-8. Many vendors have figs for sale at the Saturday </div>
<div>
Ferry Plaza Market, and Capay Valley Farms has a gorgeous crop of candystripe </div>
<div>
fig (green striped exterior with a watermelon pink interior) at the Sunset Market.</div>
<div>
<br /></div>
<div>
Enjoy!</div>
sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-69799242699283048252012-08-19T21:27:00.000-07:002012-08-19T21:27:09.435-07:00Spotlight on Devoto Gardens<div class="separator" style="clear: both; text-align: left;">
This week we stopped at the Inner Sunset farmers market to talk to Jolie </div>
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of <a href="http://www.devotogardens.com/">Devoto Gardens</a> in Sebastopol. The farm, started by Jolie's parents Susan </div>
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and Stan, is home to 55 varieties of heirloom apples, with funny names like </div>
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Hubbardston Nonesuch, Ashmead's Kernel, and the humble <a href="http://www.devotogardens.com/best-ever.html">Best Ever</a>. </div>
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<br /></div>
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In addition to being an apple expert, world traveler, and Gravenstein apple </div>
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ambassador, Jolie and her fiance, Hunter, started their own business this summer,</div>
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and it's great for all us gluten-free folks! Welcome <a href="http://www.applesaucedcider.com/">Applesauced</a>, your source for </div>
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local heirloom single origin hard cider. After planting 500 cider trees in 27 varieties, </div>
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Jolie and Hunter will be starting their first batch of cider on Wednesday! </div>
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<br /></div>
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Taking a break <i>to get married</i> in September, they'll be bringing their cider to </div>
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farmers markets as soon as it's ready to drink (October). Look for it at the Inner </div>
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Sunset market (Sundays 9-1), Ferry Plaza Market (Tuesdays 10-2, Saturdays 8-2), </div>
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or take a trip up to the farm to see the operation first hand.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JT9s6EkxTkhKf3EyadS2pXURxujqs2pMnCKvL-tG6znGQw5nHIySe183PW-Np29fDnSWvKO3bGHgy_jNToUBf0uDEixcaBw0ZqKRekzwEXt49IP3Nfaxq92yGYMZj0rP9iFS-kLwNdQ/s1600/devoto2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JT9s6EkxTkhKf3EyadS2pXURxujqs2pMnCKvL-tG6znGQw5nHIySe183PW-Np29fDnSWvKO3bGHgy_jNToUBf0uDEixcaBw0ZqKRekzwEXt49IP3Nfaxq92yGYMZj0rP9iFS-kLwNdQ/s320/devoto2.JPG" width="320" /></a></div>
<br />
And in case there wasn't enough to do, Devoto Gardens has a small army of<br />
beautiful organic flowers growing. Jolie and her mom, Susan, are the Devoto<br />
florists, and bring their flowers to weddings, parties and farmers markets<br />
throughout the Bay Area. Check out their mission to know your farmer, know<br />
your flowers <a href="http://www.farmtotableflowers.com/">here</a>.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jq2o9cV-p-u6Yr1kAx6PMuwnQ1rbOtMLjF5Kw-5siTMUHJgfd2o94-qhhPyeovjJhTN3UFRe4wvPt8_Rw-NLBonC8wE1M5Tx4rXRkbqdVr_Qc2IU93Qd_CN7XdJUlD3U12-SZddtX3M/s1600/devoto1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Jq2o9cV-p-u6Yr1kAx6PMuwnQ1rbOtMLjF5Kw-5siTMUHJgfd2o94-qhhPyeovjJhTN3UFRe4wvPt8_Rw-NLBonC8wE1M5Tx4rXRkbqdVr_Qc2IU93Qd_CN7XdJUlD3U12-SZddtX3M/s320/devoto1.JPG" width="320" /></a></div>
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<br /></div>
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You can find Devoto Gardens apples in this week's Apple Cinnamon Bread, and</div>
<div class="separator" style="clear: both; text-align: left;">
Pink Pearl Rose Muffins. Order yours <a href="http://goodeggs.com/breadsrsly">here</a> or find us Thursday at the Mission </div>
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Community Market.</div>
Jessehttp://www.blogger.com/profile/16181035701938360315noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-15099761477970074552012-08-13T09:55:00.003-07:002012-08-13T09:55:31.383-07:00Spotlight on beets<div class="separator" style="clear: both; text-align: left;">
Hello all! </div>
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<br /></div>
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We're switching things up with the spotlight this week, in order to feature one </div>
<div class="separator" style="clear: both; text-align: left;">
of our favorite vegetables: beets! We stocked up on red and golden beets at </div>
<div class="separator" style="clear: both; text-align: left;">
the Castro Farmers Market, destined for the Golden Beet and Savory </div>
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Sourdough, the Beet Green and Chive Cornbread, and a bright red batch of </div>
<div class="separator" style="clear: both; text-align: left;">
Red Velvet Muffins. Order yours <a href="http://goodeggs.com/breadsrsly">here</a>.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgcpN6Xkg71eJqdLXHkANREvUolzHNjzc44nSzc1y3zWVRo00URYIT9HxjpB6J89IzRQwfffPaTWZ5NWs8AjJ2EQ8CQIMW7UIsGIZ9tIC5o8O8Cn24GFKmM8TFxy5oCgdL0PjXv0wMjY/s1600/beets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgcpN6Xkg71eJqdLXHkANREvUolzHNjzc44nSzc1y3zWVRo00URYIT9HxjpB6J89IzRQwfffPaTWZ5NWs8AjJ2EQ8CQIMW7UIsGIZ9tIC5o8O8Cn24GFKmM8TFxy5oCgdL0PjXv0wMjY/s320/beets.JPG" width="320" /></a></div>
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<br /></div>
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While snapping some photos of the beets at Blue House Farm's stand, we met </div>
<div class="separator" style="clear: both; text-align: left;">
a fellow beet enthusiast, Gregory, who was kind enough to share his mother's </div>
<div class="separator" style="clear: both; text-align: left;">
recipe for Cold Beet Borscht. If you've never tried borscht, you're in for a tasty </div>
<div class="separator" style="clear: both; text-align: left;">
surprise. Served cold in the summer, this soup is refreshing, light and absolutely </div>
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beautiful. Try it with plain yogurt or slices of avocado, garnish with dill, and eat </div>
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outside in the sun.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztvJU8j52qKMRsFs5lQ3kDixoauhdJ3UgLFH1XF5aa5mf55gZvCRpTU4vpHicdChq1pYJtzIM1LEM2FLl60G64BMOJ4QCmNqXV3G-DhhjeeAHUomXxktYbD08l8s6and_WJ3dJ-5DmKk/s1600/borscht.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztvJU8j52qKMRsFs5lQ3kDixoauhdJ3UgLFH1XF5aa5mf55gZvCRpTU4vpHicdChq1pYJtzIM1LEM2FLl60G64BMOJ4QCmNqXV3G-DhhjeeAHUomXxktYbD08l8s6and_WJ3dJ-5DmKk/s320/borscht.jpg" width="320" /></a></div>
<br />
You'll be able to find Gregory's recipe in <a href="http://www.learningtoeatbook.com/">this cookbook</a>, coming soon!<br />
<br />
<br />
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">Cold Borscht</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> All family recipes are inexact and morph with the generations, so in </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">veganizing my Lithuanian mother’s cold borscht—transmitted to me on a note </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">card, perhaps the first time it had ever been written down—I am making it my </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">own before I hand it on to my descendants. It’s a pretty simple recipe that, </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">with its striking fuschia color and refreshing seasonal flavors, always gets </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">stunning results at a summer luncheon. It loses nothing in veganizing.<u></u><u></u></span></div>
<span style="background-color: white; color: #222222; line-height: 28px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">4 beets<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">8 radishes<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">half an English cucumber<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">four scallions<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">a clove of garlic<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">hemp milk<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">salt and pepper<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">cider vinegar<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">fresh dill<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">new potatoes<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px; text-indent: 0.5in;">
<span style="font-family: Times, 'Times New Roman', serif; text-indent: 0.5in;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px; text-indent: 0.5in;">
<span style="font-family: Times, 'Times New Roman', serif; text-indent: 0.5in;">Cook three or four beets in their jackets, cool them, peel them, </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px; text-indent: 0.5in;">
<span style="font-family: Times, Times New Roman, serif;">and grate them. <u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> Trim and dice a bunch of radishes and half a peeled and seeded </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> English cucumber. Add these to the beets.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> Thinly slice three or four scallions and add those too, along with a </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> small clove of crushed garlic.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> Add a liter of unsweetened milk substitute (I prefer hemp milk, but </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> almond or soy works fine) and a few tablespoons of apple cider vinegar. </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> Stir gently and add salt and pepper (and more vinegar) to taste.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> Put the soup in the fridge for a few hours to ripen the flavor and color.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> When it’s time to eat, stir the soup again and ladle it into bowls. Top </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> each bowl with warm boiled new potatoes and a generous sprinkling of </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"> chopped fresh dill. </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">(And if you must, in the traditional recipe just substitute buttermilk for the liquid </span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; line-height: 26px;">
<span style="font-family: Times, Times New Roman, serif;">and top with sliced boiled eggs along with the potatoes and dill.)</span></div>
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<br />Jessehttp://www.blogger.com/profile/16181035701938360315noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-38923500036586891002012-08-06T10:02:00.002-07:002012-08-06T10:02:11.156-07:00Spotlight on Happy Boy and Yerena Farms<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: left;">These past two weeks we've been spending some extra time talking to people </span></div>
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<span style="text-align: left;">from Happy Boy and Yerena Farms at our new digs, the Mission Community </span></div>
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<span style="text-align: left;">Market. </span></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">Happy Boy has long been one of my favorites from my days working in Fort </span></div>
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<span style="text-align: left;">Mason. Their produce is not only </span>delicious, but beautiful, owing in no small </div>
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part to the amazing market staff. Taking up a quadruple booth, Happy Boy </div>
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Farms is one of the first to the market, setting up 2 hours early to make sure </div>
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their display is top notch. Signs, made by designer and marketeer <a href="http://thegreenapartment.org/">Tent Gillette</a>, </div>
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depict smiling tomatoes and dancing summer squash, complete with recipes. </div>
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<br /></div>
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Check out their booth Wednesdays at Market x 16th (4-8p), Thursdays at </div>
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Crocker Galleria (10-2), 21st x Bartlett (4-8p) and North Berkeley, </div>
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Saturdays in Noe Valley and Grand Lake, and Sundays at Ft. Mason and </div>
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Temescal. For a complete list of markets, <a href="http://happyboyfarms.com/farmers-markets.php">visit their website</a>.</div>
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<span style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHf1_fZnyJtJaVM1J8PeQro_Kc8RS7XcZayf7IlKUfvaoxcLbB16mZVZxUCniz7Zgf1zYDY0sSE8ThajQaRWYuqiE8KkTIubxlGQrmc7DaIO07IttzEFwUriyxf5mrMYx26dHr6o8iFc/s1600/happyboy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHf1_fZnyJtJaVM1J8PeQro_Kc8RS7XcZayf7IlKUfvaoxcLbB16mZVZxUCniz7Zgf1zYDY0sSE8ThajQaRWYuqiE8KkTIubxlGQrmc7DaIO07IttzEFwUriyxf5mrMYx26dHr6o8iFc/s320/happyboy2.jpg" width="320" /></a>
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQhpzlUK2BEDpFwyXwa6OKOmJeUDrRgCHf-HDpckVpxEgLt_Xe_CgLLAb91Z-n5ZIz00suecbH-0YBUXoU-6m_Glfba7VuBsXGu48JoTA0CYlrKSGq-kvP4MwvVwEr-fABq9T89g2t90/s1600/happyboy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQhpzlUK2BEDpFwyXwa6OKOmJeUDrRgCHf-HDpckVpxEgLt_Xe_CgLLAb91Z-n5ZIz00suecbH-0YBUXoU-6m_Glfba7VuBsXGu48JoTA0CYlrKSGq-kvP4MwvVwEr-fABq9T89g2t90/s320/happyboy.JPG" width="320" /></a></div>
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Yerena Farms is becoming a new favorite. On 22 acres in Royal Oaks,<br />
CA, Yerena Farms grows certified organic strawberries, raspberries,<br />
blackberries, tayberries, yacon, cactus pears and summer squash. We<br />
picked up a flat of raspberries and blackberries for this week's muffins,<br />
and can't wait to bake them! The berries are exquisitely sweet, keep well<br />
refrigerated, make an excellent jam, and turn muffins into muffin pies. <br />
<br />
The folks at the Yerena market stands also work at the farm, so be ready<br />
with a joke or something to lighten their afternoon! Find Yerena Tuesdays<br />
and Saturdays at the Ferry Building, Wednesdays and Sundays at Civic<br />
Center, and Thursdays at the Mission Community Market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RfnTDL82OtJdqMmdJoCx_DUWyIhmSQz-ONVJLYvJ69UupzJmbPRz1D3lAR3k0eXDkCYoU9_D-rf2AiaXT5fQDVlzPeDGeA4GTFGKTJaxh9Z4W7rkL1WG-7GQaihCrvMKYP9Gb3o3fBU/s1600/yerena.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RfnTDL82OtJdqMmdJoCx_DUWyIhmSQz-ONVJLYvJ69UupzJmbPRz1D3lAR3k0eXDkCYoU9_D-rf2AiaXT5fQDVlzPeDGeA4GTFGKTJaxh9Z4W7rkL1WG-7GQaihCrvMKYP9Gb3o3fBU/s320/yerena.JPG" width="320" /></a></div>
<br />
Here's a recipe for my favorite cold-weather summer snack:<br />
<br />
Padron Pepper Poppers<br />
<br />
1 basket padron or shishito peppers from Happy Boy Farms<br />
1-2 T olive oil from O'Live Healthy<br />
pinch of salt<br />
<br />
In a hot skillet, add a generous amount of olive oil, and toss in rinsed peppers.<br />
Sprinkle with salt. Cook, stirring occasionally, for 2-3 minutes. Serve hot.<br />
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-35790072992977950962012-07-23T10:43:00.000-07:002012-07-23T10:43:10.260-07:00Spotlight on Twin Girls FarmHello friends!<br /><br />This coming week is going to be a bit of a doozy, with deliveries Tuesday, a<br />
<a href="https://maps.google.com/maps?q=151+union+st+sf&hl=en&sll=37.0625,-95.677068&sspn=42.224734,79.013672&hnear=151+Union+St,+San+Francisco,+California+94111&t=m&z=16">sandwich market</a> Wednesday (11:30-2), AND the <a href="http://missioncommunitymarket.org/2012/07/gluten-free/">Mission Community </a><br />
<a href="http://missioncommunitymarket.org/2012/07/gluten-free/">Market</a> on Thursday. To keep my sanity, I'll be taking my bicycle up North<br />
for the weekend, enjoying some sunshine, rivers, and pedaling.<br />
<br />
But before I do, I'd love to introduce <a href="http://missioncommunitymarket.org/vendors/twin-girls-farm/">Twin Girls Farm</a>, growers of the sweetest<br />
darn white nectarines I've ever had.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJjovMgr0Hh3WjBwTp388YKFy9ymPAibpK0Ko28O5QZzRVtb6YFRwmEDYgAOhwZxk4ELngGzCLB1TpBsopBXtC3EulK_PbhvChf2UlZzBXwm4ingDfQxmBXu0zgduZs5I23eSIylD5Y4/s1600/twingirls1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJjovMgr0Hh3WjBwTp388YKFy9ymPAibpK0Ko28O5QZzRVtb6YFRwmEDYgAOhwZxk4ELngGzCLB1TpBsopBXtC3EulK_PbhvChf2UlZzBXwm4ingDfQxmBXu0zgduZs5I23eSIylD5Y4/s320/twingirls1.JPG" width="320" /></a></div>
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Twin Girls Farm began with a 6.5 acre plot in Fresno county, and has since<br />
grown to a whopping 518 acres of organic farmland! Growing everything from<br />
jujubes to donut nectarines, Twin Girls attends markets year round.<br />
The farm is named after farmers Ignacio and Casamira's twin daughters.<br />
<br />
You can find Twin Girl Farms at the Ferry Plaza Farmers Market on Tuesdays and<br />
Saturdays, the Mission Community Market on Thursday evenings, the Alemany<br />
Farmers Market on Saturdays, and 24 other weekly markets throughout the Bay<br />
Area. Holy stone fruits!<br />
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Insider tip: Twin Girls sells 5 pound bags of blemished fruits for $5. Look for a<br />
sign! The fruits are easily cleaned up, and make the most delicious cobblers,<br />
jams and cakes.<br />
<br />
Come visit us and Twin Girls this Thursday at the Mission Community Market!<br />
Meet Lucy, our wonderful new marketeer, and pick up your own bag of<br />
nectarines from the farmer himself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix_e7y00cxQ3UMG6NdudvawWN3qh3ZH1sBEOBq7kzoWi-4VkiTkqUPwqpsJROtXehE1DXnAN6odg5W7tEyFbKW4KBiIP8Btog23PhBbgn-5jWgHP5CVyN-6fF_rgz0wZUe8GswT8LOs8/s1600/lucyMCM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix_e7y00cxQ3UMG6NdudvawWN3qh3ZH1sBEOBq7kzoWi-4VkiTkqUPwqpsJROtXehE1DXnAN6odg5W7tEyFbKW4KBiIP8Btog23PhBbgn-5jWgHP5CVyN-6fF_rgz0wZUe8GswT8LOs8/s320/lucyMCM.JPG" width="320" /></a></div>
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-29643670846773383152012-07-15T22:41:00.000-07:002012-07-15T22:41:11.737-07:00Spotlight on Fifth Crow FarmHello hello!<br />
<br />
It's been a bit of a grey weekend, but a bike ride to the farmers market seemed<br />
to do the trick for me! And I'm excited to announce that this Thursday July 19th,<br />
Bread SRSLY will be at its first market! We've been accepted to the <a href="http://www.blogger.com/goog_461500491">Mission </a><br />
<a href="http://missioncommunitymarket.org/location/">Community Market</a>, every Thursday from 4-8pm. Please come say hello! (22nd<br />
x Bartlett)<br />
<br />
This week I visited <a href="http://fifthcrowfarm.com/">Fifth Crow Farm</a> from nearby Pescadero. Fifth Crow has<br />
<span style="background-color: white;">about 15 acres, growing beautiful organic flowers, vegetables and strawberries. </span><br />
<span style="background-color: white;">The booth always looks inviting, but t</span><span style="background-color: white;">he produce tops even the presentation in </span><br />
<span style="background-color: white;">flavor. The gem-like baby heads of lettuce and perfect cabbages are worth every</span><br />
<span style="background-color: white;">cent and then some. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">This week we'll be baking red beet and rosemary sourdough, and lemon strawberry </span><br />
<span style="background-color: white;">muffins using Fifth Crow produce. <a href="http://goodeggs.com/breadsrsly">Get yours here</a>!</span><br />
<span style="background-color: white;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRyvHmP6i81nXTSE__7cLBA1-OjUdjhCpjme3AQPSI37cwdIaklTtmXUtgIoHdD5UwM_5hNR61oXhDFT7xsKkYgaKK-nJEDLOEgWxSINoKjNTlc452ZUI_l_mdQ4YEsrsv8Q3SemTfu0/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRyvHmP6i81nXTSE__7cLBA1-OjUdjhCpjme3AQPSI37cwdIaklTtmXUtgIoHdD5UwM_5hNR61oXhDFT7xsKkYgaKK-nJEDLOEgWxSINoKjNTlc452ZUI_l_mdQ4YEsrsv8Q3SemTfu0/s320/photo.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSkZXOeOrvo0kbXQPDXsPXMpf78j3J8ZgzgUKntx8EJBV3uTYD0SRYSMaarrqjM4PB98yqaOYdBfctbCBROEiaL5pfhOaf-E1AD522-_fK2-AJYyO2wK2cqd6lYt81wDsDgCLoEe0Ch0/s1600/photo%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSkZXOeOrvo0kbXQPDXsPXMpf78j3J8ZgzgUKntx8EJBV3uTYD0SRYSMaarrqjM4PB98yqaOYdBfctbCBROEiaL5pfhOaf-E1AD522-_fK2-AJYyO2wK2cqd6lYt81wDsDgCLoEe0Ch0/s320/photo%25281%2529.JPG" width="320" /></a></div>
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This is Susie, who worked on the farm last year after 7 years in New York City.</div>
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Susie's favorite part about Fifth Crow was working with <span style="background-color: white;">the chickens. In addition </span></div>
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<span style="background-color: white;">to a full harvest of vegetables, strawberries, dried heirloom </span><span style="background-color: white;">beans and heirloom </span></div>
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<span style="background-color: white;">corn, Fifth Crow has 2 flocks of 300 chickens, and sells its </span><span style="background-color: white;">eggs for much of the </span></div>
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<span style="background-color: white;">year. (These eggs are wildly popular, so get to the stand early!) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0wi_7poD_wMoZrpuT1Gog6eyo5h-X9CkPsJ0J57a-Vzc6WaRd1tZpozixPt6IycaWQ6EYSEsyERtPjK_EDLva9IbdJBnnPiD7xJRXCLI9oFqvvwEpm_XgPlXGEZNR9IbcVHyZZ7Z3Ts/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0wi_7poD_wMoZrpuT1Gog6eyo5h-X9CkPsJ0J57a-Vzc6WaRd1tZpozixPt6IycaWQ6EYSEsyERtPjK_EDLva9IbdJBnnPiD7xJRXCLI9oFqvvwEpm_XgPlXGEZNR9IbcVHyZZ7Z3Ts/s320/photo%25282%2529.JPG" width="320" /></a></div>
<br />
You can find Fifth Crow Farm at the Castro (W 4-8p), Inner Sunset (Sun 9-1p),<br />
and San Mateo Market (Sat 9-1p), or go to one of their open houses in<br />
Pescadero, a mere 45 miles from San Francisco.<br />
<br />
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-63151666787542852882012-07-09T10:32:00.002-07:002012-07-09T10:32:47.442-07:00Spotlight on Dogwood Organic Farm<div class="separator" style="clear: both; text-align: left;">
Hello and happy 5-day work week! I'm feeling rested up post-4th, <span style="background-color: white;">ready </span></div>
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<span style="background-color: white;">for a big week of biking.</span></div>
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This week I talked with Ned from <a href="http://dogwoodorganicfarm.com/">Dogwood Organic Farm</a> in Pescadero, </div>
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CA. Ned, former co-owner of Blue House Organic Farm (<a href="http://www.blogger.com/goog_411665607">see post </a><a href="http://blog.breadsrsly.com/2012/06/spotlight-on-blue-house-organic-farm.html" style="background-color: white;">from </a></div>
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<a href="http://blog.breadsrsly.com/2012/06/spotlight-on-blue-house-organic-farm.html" style="background-color: white;">3 weeks back</a><span style="background-color: white;">), now runs Dogwood with his wife, Rachel. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtBwFiBMOnAcUwgFteR0zL7FvmesZWq93tL_Az25sR6y_p_TIv0uSZfpBZh4FQ6D-noio4Dp8ilWvEzVip8b4u2ueOnr1vVYz6gYnsHLbt7r6acCLcG-_AISFUF_aoiRb-tF4hMoO1d8/s1600/dogwood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGtBwFiBMOnAcUwgFteR0zL7FvmesZWq93tL_Az25sR6y_p_TIv0uSZfpBZh4FQ6D-noio4Dp8ilWvEzVip8b4u2ueOnr1vVYz6gYnsHLbt7r6acCLcG-_AISFUF_aoiRb-tF4hMoO1d8/s320/dogwood.jpg" width="320" /></a></div>
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photo ctsy Dogwood Farm</div>
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I first met Ned 2 years ago at the Upper Haight Farmers Market, and have </div>
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been looking for him for a while. It was a treat to stumble upon him and his </div>
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produce this week at the Yerba Buena Farmers Market while out on deliveries. </div>
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I got to ask a few questions before making off with Ned's entire harvest of fresh </div>
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sage, and here's what I found out:</div>
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"We're actually farming the same land as Blue House, and because of that, I </div>
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really know what grows best in this site. We've really focused on the crops that</div>
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do best here: greens, lettuce, herbs, berries, flowers, etc. You can never really </div>
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know too much about a place.</div>
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Being with the person I love and creating a life and business together is so fun </div>
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and rewarding. We're very compatible and yet have our own focused areas. I </div>
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mainly appreciate the continual connection around the things we love: food, </div>
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nature, good work, family, humor."</div>
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Ned's favorite season (and one of mine) is late summer/early fall, when dry-</div>
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farmed early girls come on and the days are warm with no fog. We'll be back to </div>
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Dogwood then to scoop up those sugary tomatoes to dry for winter breads!</div>
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You can find Dogwood Organic Farm at the Yerba Buena Market at 4th and</div>
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Market from 1-6 on Tuesdays, or in Hayward on Saturdays.</div>
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<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-10795961737325366042012-06-25T10:18:00.001-07:002012-06-25T10:18:35.096-07:00CUESA Tour of Bella Viva and CandyCot<div class="separator" style="clear: both; text-align: left;">
All of my posts these days seem to start with, "What a week!" But this may have been the biggest week yet! Last night we put on a show at the <a href="http://www.sffoodlab.com/">SF Food Lab</a> Grand Opening party, where I shook hands with Mayor Ed Lee and gave away tons of grilled cheese toasts. Wednesday we served up 3 types of sandwiches at the Williams Sonoma Farmers Market, along with our new pies, and Tuesday was a mondo day of bike deliveries Downtown. </div>
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But last Friday was the wonderful calm before the storm, and I got to join <a href="http://www.cuesa.org/">CUESA</a> for a field trip in the Central Valley. 50 of us piled in to a bus to Denair where we stopped at <a href="http://www.bellaviva.com/">Bella Viva Orchards</a>, a 49 acre orchard and fruit-drying operation. We took a walk among the peach trees (Pick whatever you can hold in 2 hands) and ended up here, at the cherry-drying station, the reason I came on the trip.</div>
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3 weeks ago we baked up some cherry compote muffins using cherries from Arata Farms. It took so long to pit and dehydrate the flat of cherries, that I was determined to see the process from someone who got it right. Bella Viva has it down pat, from this field of sun-dried Bing cherries to their walk-in dehydrators for unsulphured fruit, to their equipment for stemming, sorting, pitting and placing the fresh cherries. Bella Viva dehydrates some huge number of cherries (think thousands of tons) each year. Owner Victor Martino says, "You've had our fruit, and you didn't know it was ours" in trail mixes sold throughout the US. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRcg_erQVJgQwUI-pJR-DmK3XWPmiomK_-KZACeGp2ksdIOq-YFqkZO96bj3YG6ljzbcP9n8UTULY5qKr7r_evmHKZl1B2zb_GANUXOs5gVT2cq7k46Sz-9vL8NuvCcCfsdat-ZnmWiI/s1600/bellaviva1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRcg_erQVJgQwUI-pJR-DmK3XWPmiomK_-KZACeGp2ksdIOq-YFqkZO96bj3YG6ljzbcP9n8UTULY5qKr7r_evmHKZl1B2zb_GANUXOs5gVT2cq7k46Sz-9vL8NuvCcCfsdat-ZnmWiI/s320/bellaviva1.jpg" width="320" /></a></div>
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Next up we visited the home of the <a href="http://www.candycot.com/">CandyCot</a>, Candycots came about from plant geneticist John Driver's experiments breeding the sweetest apricots he could find, grafting them onto fruit wood, and testing testing testing. His young trees are in their second or third year, and are just beginning to bear enough to sell. Driver grows his trees on V-trellises, saying the fruit is sweetest when all of the wood gets adequate sunlight.<br />
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We walked through the rows of Anya and Yuliya candycots, Driver's 2 creations 15 years in the making, picking and eating more that was comfortable. I've never tasted anything like these fruits, which were dry and sweet and crunchy. Driver says the sugar content is so high (more than twice a standard California apricot), that the fruits start to dehydrate on the tree.<br />
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Candycots hit the Ferry Plaza farmers market this past weekend, and I encourage you all to pick some up. They'll be worth every penny.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmOEbSXf8BtQBXQhMIIp9EQztLMPiHAhu9eqbmE9QoTiC47ce6z_P_oP48SpsXXQmEN4uqA6KZMxPTYp_saumyUA-H6-PIJQ5ceWNhwHDgvZE7-3K2yS5EoLiQup4oQJTPIUakVRlGkU/s1600/bellaviva2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmOEbSXf8BtQBXQhMIIp9EQztLMPiHAhu9eqbmE9QoTiC47ce6z_P_oP48SpsXXQmEN4uqA6KZMxPTYp_saumyUA-H6-PIJQ5ceWNhwHDgvZE7-3K2yS5EoLiQup4oQJTPIUakVRlGkU/s320/bellaviva2.jpg" width="320" /></a></div>
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But back to real life, and a calendar as packed as Bella Viva's cherry trays, I got to work searching the farmers market for this week's bread menu. <a href="http://happyboyfarms.com/">Happy Boy Farms</a> seemed the obvious choice, with a fragrant display of impulse-buy herbs and the first of the year's tomatoes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVfl73p366aeXxFnPBJyuuJqEGbN1Li5HmqQ2XuWZ8h68I3EoWjwWILLK1W9mQ9Rig-UdtZWPop9KNppSQkpiz2fW1S9JIslA_tutsTaTW9L4380frWpo3MJUOl7G_SsQtJgiC1nWbrY/s1600/happyboy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVfl73p366aeXxFnPBJyuuJqEGbN1Li5HmqQ2XuWZ8h68I3EoWjwWILLK1W9mQ9Rig-UdtZWPop9KNppSQkpiz2fW1S9JIslA_tutsTaTW9L4380frWpo3MJUOl7G_SsQtJgiC1nWbrY/s320/happyboy1.jpg" width="320" /></a></div>
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photo ctsy Happy Boy Farms</div>
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<a href="http://happyboyfarms.com/">Happy Boy Farms</a> in Freedom, CA, has a knack for being one of the most attractive market stands. Arriving upwards of 2 hours before the start of the market, Happy Boy's jolly marketeers make quick work of their 4 10x10 tents, and create a maze of tables full of photogenic vegetables. Find them at the Castro market, 4-8 on Wednesday, Temescal and Ft. Mason 9:30-1:30 on Sunday, Grand Lake and College of San Mateo on Saturday, and the Mission Community Market 4-8 on Thursday.<br />
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Stay tuned for more updates!<br />
Sadie</div>sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-3025505063002509282012-06-14T20:21:00.004-07:002012-06-14T20:21:53.630-07:00Spotlight on Blue House Organic Farm<div class="separator" style="clear: both; text-align: left;">
Hello friends!</div>
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This week we visited Minnie and Jen from <a href="http://bluehouseorganicfarm.com/">Blue House Farm</a>, a certified organic, </div>
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30 acre plot plus a small orchard in Pescadero, CA. One of 9 farmhands, Minnie </div>
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does some of every task, from loading up, driving and marketeering to seeding, </div>
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weeding, and harvesting. At 5pm, she was still looking cheery and happy to be </div>
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on her feet!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAyXtLCnr_AgF6ubCKf9mROVpf_V2LGvDIi578XKT_sflS3EtpdBesBQEEewL4W9cFPOxJb-lWpBLTk6VxOMAgZ5tnTEzs5AYqBVNnRVJMrQd7dogyf-9ZZc8KAI9ZyEXSrKfk-A_yV4/s1600/bluehouse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAyXtLCnr_AgF6ubCKf9mROVpf_V2LGvDIi578XKT_sflS3EtpdBesBQEEewL4W9cFPOxJb-lWpBLTk6VxOMAgZ5tnTEzs5AYqBVNnRVJMrQd7dogyf-9ZZc8KAI9ZyEXSrKfk-A_yV4/s320/bluehouse3.jpg" width="320" /></a></div>
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<span style="text-align: left;">We first tasted Blue House's produce on the farm, shopping for the <a href="http://racetothemammoth.blogspot.com/">Race to the </a></span><br />
<span style="text-align: left;"><a href="http://racetothemammoth.blogspot.com/">Mammoth</a> feast on the neighboring land. After walking all the way </span><span style="text-align: left;">out to the </span><br />
<span style="text-align: left;">strawberry field with Blue House's dog Lucky, we found Katie, just home from </span><br />
<span style="text-align: left;">a Saturday morning market. We snatched up 17 bunches of dinosaur kale, 12 </span><br />
<span style="text-align: left;">heads of butter lettuce, 5 bunches of turnips and 13 pounds of snap peas for the </span><br />
<span style="text-align: left;">hungry cyclists.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJD3ixnSngEv0d8YUwFoAmsxizXpdBUS-xI50ZsSt8c1k0G_UmYyT5xYj69s-Q3RDLTLmN2A6sEPctcBKicAdGxCB2HJ9Yx84ru4DSBxE5vNMVuyVMYz-LbjmBxVRXdmUVlVKUUGByxQ/s1600/bluehouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJD3ixnSngEv0d8YUwFoAmsxizXpdBUS-xI50ZsSt8c1k0G_UmYyT5xYj69s-Q3RDLTLmN2A6sEPctcBKicAdGxCB2HJ9Yx84ru4DSBxE5vNMVuyVMYz-LbjmBxVRXdmUVlVKUUGByxQ/s320/bluehouse.jpg" width="320" /></a></div>
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You can find Blue House Farm all over the city, on Thursday at the Mission<br />
Community Market (4-8p), Wednesday at the College of San Mateo Market<br />
(9-1p) and the Upper Haight Market (3-7p), and Saturday at the Alemany Market<br />
(dawn-dusk). You can also taste their produce at BiRite Market and at Mission Pie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEa3t-BIfbIcpBffTz-5cpRlYK5sC-fuQEwNKH6yN3z7JCGCtCQRwEbGDCF_HPc5eOGeqav6kS1e0gx5rSQESj1hqexwvlxDdlH5TGX0GvGbKd4HrJAtjyMNK9rUQ2GzA1Nivr9aINfg/s1600/bluehouse6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEa3t-BIfbIcpBffTz-5cpRlYK5sC-fuQEwNKH6yN3z7JCGCtCQRwEbGDCF_HPc5eOGeqav6kS1e0gx5rSQESj1hqexwvlxDdlH5TGX0GvGbKd4HrJAtjyMNK9rUQ2GzA1Nivr9aINfg/s320/bluehouse6.jpg" width="320" /></a></div>
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This week we'll be using Blue House red beets and Albion strawberries for our<br />
breads. (Our collard cornbread will feature collards from <a href="http://www.littlecitygardens.com/">Little City Gardens</a> in<br />
San Francisco). Get yours delivered this Tuesday by ordering <a href="http://goodeggs.com/breadsrsly">here</a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3HXLd6sBJq3tiY54d0QOU24261QgQrvaLz6N1rsw8OKcqJ48aM_QK0GDhZuwOY0fV5i30hnVSz8Tt-aFhz6sgkYGxQwkC3RfMLOhFFwiVsJ1WCwfgAif9O269lveYE_NQzvEQRIM7Nc/s1600/bluehouse7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3HXLd6sBJq3tiY54d0QOU24261QgQrvaLz6N1rsw8OKcqJ48aM_QK0GDhZuwOY0fV5i30hnVSz8Tt-aFhz6sgkYGxQwkC3RfMLOhFFwiVsJ1WCwfgAif9O269lveYE_NQzvEQRIM7Nc/s320/bluehouse7.jpg" width="320" /></a></div>
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Stay tuned for our next farm, and visit us this Saturday at the <a href="http://www.facebook.com/events/192415540880012/">Urban Farmgirls </a><br />
<a href="http://www.facebook.com/events/192415540880012/">3rd Anniversary Party</a>! We'll be slinging loaves, muffins and pies alongside<br />
Serendipity Farms from 2-7pm.<br />
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-72754625528716397992012-06-08T09:25:00.002-07:002012-06-08T09:25:48.947-07:00Spotlight on Arata Farms<div class="separator" style="clear: both; text-align: left;">
Greetings all! </div>
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It's been a helluva week for us. I've pedaled a slow and steady 70.4 miles in the </div>
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last 3 days after Sunday's 45 mile jaunt, and I'm feeling it! But tired or not, I got </div>
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over to the <a href="http://missioncommunitymarket.org/">Mission Community Market</a>, and it was worth it.</div>
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This week we had the pleasure of talking to Dave at Arata Farms. Farmer Mike </div>
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Arata and his jolly marketeer Dave come from Brentwood every Wednesday </div>
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and Thursday, toting their apricots, cherries, nectarines, white peaches, plums, </div>
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zucchini, red onions, and the largest red beets I've ever seen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJyXwHo_vDgc4tPSL2h5adpqkpXYwIPcgPiat0YVWxDZkESy2G5mWOeRU9SLh2L_BlU_uCTmSf_rQXwkR5L0fnLe6iA45hfKbu4LzK-rzCeG9Vx7bQzt_leWiTwxmO7-94ogcl-VkBrw/s1600/arata1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJyXwHo_vDgc4tPSL2h5adpqkpXYwIPcgPiat0YVWxDZkESy2G5mWOeRU9SLh2L_BlU_uCTmSf_rQXwkR5L0fnLe6iA45hfKbu4LzK-rzCeG9Vx7bQzt_leWiTwxmO7-94ogcl-VkBrw/s320/arata1.jpg" width="320" /></a></div>
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I got to sample Arata's cherries a few weeks ago, when I took home a whole flat!<br />
(I also learned the woes of cherry pitting.) Dave agrees that cherry season is his<br />
favorite, but says that Mike's wife's holiday pies compete with eating the fruit for<br />
the best part of marketeering.<br />
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<span style="text-align: left;">Arata never slows down. As soon as stone fruits start to dry up, they harvest a </span><br />
<span style="text-align: left;">huge crop of black mission figs (Last year we dried a case of them to make our </span><br />
<span style="text-align: left;">fig rosemary bread!). After figs come persimmons, one of my favorite fruits, and </span><br />
<span style="text-align: left;">tasty ugly quince. Arata closes out the year with a beautiful selection of Mike's </span><br />
<span style="text-align: left;">wife's pies, in time for the holidays.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiRvkeqIngo1q-jmD9Z25SZ4XTTQT2ZtL2qSCXq6RFPCJhei1Yas8uS1tj2lvEl1DNSGTWipkc9pn4x3oOFUyrD1xct_M494AXW4VKvyZkHKOrXWXrErSyp9B8ytAhgsayjDqLG1Pvxg/s1600/arata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiRvkeqIngo1q-jmD9Z25SZ4XTTQT2ZtL2qSCXq6RFPCJhei1Yas8uS1tj2lvEl1DNSGTWipkc9pn4x3oOFUyrD1xct_M494AXW4VKvyZkHKOrXWXrErSyp9B8ytAhgsayjDqLG1Pvxg/s320/arata2.jpg" width="320" /></a></div>
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You can find Arata at the Castro Market on Wednesdays from 4-8 pm, or the<br />
Mission Community Market on Thursdays from 4-8 pm. If you're sick of the city,<br />
head over the 60-or-so miles to Brentwood to see Arata's market stall and their<br />
Brentwood Farmers Market booth, or pick 'em yourself at their U-Pick.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1Af05IjUFCrvCZzKineapDi4dttbqRiE3qtu3CXabAlS6Erbl-Y6p3j1_q7Ip8PJU0UYnv4Qloa7jn1NfI1ZhFdnumrEHhNiqPesi4yfLShh8mC4XIe6PNPjZMpMFjrmbiV0V-SXfBw/s1600/arata3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1Af05IjUFCrvCZzKineapDi4dttbqRiE3qtu3CXabAlS6Erbl-Y6p3j1_q7Ip8PJU0UYnv4Qloa7jn1NfI1ZhFdnumrEHhNiqPesi4yfLShh8mC4XIe6PNPjZMpMFjrmbiV0V-SXfBw/s640/arata3.jpg" width="640" /></a></div>
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Our menu this week includes Arata Farm Red Onion Sourdough, Dried Arata Apricot<br />
Fennel Bread, and Lemony muffins with Arata Farm Cherry Compote. Get some this<br />
Tuesday or Wednesday by ordering <a href="http://goodeggs.com/breadsrsly">here</a>.<br />
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Stay tuned for our next farm!<br />
Sadie<br />
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-21254785559197754182012-06-01T10:40:00.001-07:002012-06-01T10:40:16.056-07:00Spotlight on Serendipity Farms, and a Fond Farewell<br />
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<span style="font-family: 'Times New Roman', serif;">This week is the first of a series of farm spotlights that will run all summer. </span></div>
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<span style="font-family: 'Times New Roman', serif;">We'll be speaking with some of the farmers who sell at the local markets, </span></div>
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<span style="font-family: 'Times New Roman', serif;">featuring their produce in our breads, and documenting it all here on our </span></div>
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<span style="font-family: 'Times New Roman', serif;">blog. First up is good friend Jamie and the wonderful organic produce of </span></div>
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<span style="font-family: 'Times New Roman', serif;">her own Serendipity Farms. <a href="http://goodeggs.com/breadsrsly">See the menu here</a>!</span></div>
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<span style="font-family: 'Times New Roman', serif;">You can find Serendipity on Wednesday evenings at Market and Noe St. </span></div>
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<span style="font-family: 'Times New Roman', serif;">from 4-8pm, or on Sunday mornings at either Divisadero and Grove (10-2), </span></div>
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<span style="font-family: 'Times New Roman', serif;">Ft. Mason Center (9:30-1:30), or 9th and Irving (9-1).</span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Jamie Collins of <a href="http://www.serendipity-organic-farm.com/">Serendipity Farms</a> has been farming organic row crops at </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">the mouth of Carmel Valley for over 10 years and sells via Community </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Supported Agriculture program, U-Picks and farmers markets. She is </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">passionate about farm politics, to say the least, and makes trips to </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Washington DC to speak on behalf of small scale, sustainable family </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">farmers. </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">She loves to write about food and farm issues and works adamantly </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">to educate the community about the importance of supporting local farmers </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">and food artisans.</span></div>
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Jamie's love for farm and food shines through in her incredible produce. Her<br />
English peas can be eaten raw or cooked, and the pods make a light and flavorful<br />
summer pea stock. Jamie grows three types of organic strawberries, Albions,<br />
Seascapes, and Chandlers (my favorite). Chandlers are the high-maintenance<br />
cousins of easy-to-transport Albions, but are worth the effort. They are sweet like<br />
no berry I've ever tasted, and won't last a day before getting completely gobbled up.<br />
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But what Serendipity Farms is known for is its signature wall of greens. Jamie's<br />
greens, harvested just before market, are tender and sweet, full of Iron and B<br />
Vitamins, brightly colored (and of course, immensely stackable). These greens<br />
challenge the veggie-dabbler by lasting for weeks in the fridge without wilting,<br />
keeping customers well-fed and excited to cook.<br />
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This week's menu features Serendipity Farms' rainbow chard, curly kale, dino kale,<br />
and cylindra beets. <a href="http://goodeggs.com/breadsrsly">Get yours here</a>!<br />
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And lest we move on too quickly, we'd like to thank Vanessa for all she's done<br />
for Bread Srsly in the last few months. She will be greatly missed, but is moving<br />
on to some exciting projects. We're hoping she comes back to get her bread fix,<br />
but know she will be biking and baking wherever she ends up. Safe travels, Vanessa!<br />
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<br /></div>sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com1tag:blogger.com,1999:blog-5882484325070855253.post-57288942867990516212012-05-01T09:00:00.000-07:002012-05-03T16:22:04.045-07:00The Oyster Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Last week, after over a century of lying quiet and covered,
new photographs of the April 18, 1906 quake of our fair San
Francisco were brought to light by <a href="http://sfmta.photoshelter.com/gallery/1906-Earthquake-Fire/G0000AvlqiIsxcw8/0/1">SFMTA</a>,
<a href="http://haighteration.com/2012/04/new-photos-from-1906-quake-released.html">Haighteration</a>
and <a href="http://sfist.com/2012/04/18/new_photos_of_great_1906_earthquake.php#photo-1">SFist</a>:</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Though unknown whose eyes and photographic
instrument captured these moments, we were
particularly inspired by the image of these three women:</span></div>
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<a href="http://3.bp.blogspot.com/-UD_Ks8qUMFQ/T1TmWKRegEI/AAAAAAAADAQ/y9sJcs2oTis/earthquake6.jpg?imgmax=1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-UD_Ks8qUMFQ/T1TmWKRegEI/AAAAAAAADAQ/y9sJcs2oTis/earthquake6.jpg?imgmax=1600" width="400" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In true SF entrepreneurial and start-up fashion, sisters Kate and Florence Voy constructed a pop-up food stand called “<a href="http://www.nola.com/dining/index.ssf/2012/04/was_the_oyster_loaf_invented_i.html">The
Oyster Loaf</a>” and shared the space with a neighbor who operated the
other half of the kitchen, naming it “<a href="http://en.wikipedia.org/wiki/Le_Chat_Noir">Chat Noir</a>”. Perhaps it was serendipitous coincidence that Wednesday, April 18, 2012, marked a day when another two women had their
first pop-up stand, also involving loaves (minus the oyster, mind you), at Bread
Srsly’s first market. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Our first market, our first legit cargo bike (thanks to the
gentlemen mechanics at <a href="https://www.facebook.com/pedalrev">Pedal Revolution</a>), and our first real lunch menu for over
400 hungry, happy lunch-seekers.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As the sun rose, coffee was dripped, muffins were baked and fresh gluten-free sourdough for sandwiches was toasted, assembled, sliced, and packed up. Bags and boxes were stamped and
our two noble steeds were loaded with:</span></div>
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<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">50 sandwiches (vegan, vegetarian and carnivorous
options)</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">64 apple rose mini muffins and</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">48 muffins</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">2 loaves of herb garlic sourdough, sliced and cubed
for sampling</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">20 pieces of lemon coconut shortbread</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">10 pounds of organic mandarins</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">50 to-go sandwich bento boxes</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">2 tablecloths and matching/not-matching cloth
napkins</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">menu corkboard</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">miscellaneous stamped paper bags and other
not-so-interesting details</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">Nikon D-80 camera with 50mm </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">lens</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-indent: -0.25in;">2 huge smiles</span></li>
</ul>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We rolled out of the original Bread Srsly HQ in Cole Valley
at 10am and arrived at the Williams Sonoma market at <a href="http://g.co/maps/rh5bg">151 Union Street</a> 35
minutes later. With our stand set up in a hot minute, our first customer was Ms. Lisa, the
market organizer. She discovered the little bread-by-bike-bakery-that-could almost two months ago in our game-changing write-up in <a href="http://www.dailycandy.com/san-francisco/article/121711/Bread-Srsly-Gluten-Free-Delivery-by-Bike">Daily Candy</a>.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">From 11:30 to 2, the steady flow of new faces,
samplers, questions, and customers made lunchtime fly by. We were elated to meet so many new people, sell out entirely, and leave the market
with a significantly lighter bike ride home. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A huge thanks to our current customers who came for
a visit (see D. Shapiro), Kristin of <a href="http://www.velovogue.com/">VeloVogue</a>
for the lovely post-market <a href="http://www.velovogue.com/2012/04/local-bike-business-spotlight-bread.html">write-up</a>
of this bike-bread duo, Uri and the boys at <a href="http://www.pedalrevolution.org/">Pedal Revolution</a> for the
use of their shop <a href="http://www.flickr.com/photos/51643201@N06/7111659723/in/photostream">SOMA
cargo bike</a>, Lisa at Williams-Sonoma for the invitation to market, and the countless friends and friendly strangers for their kind words of encouragement and
support. </span></div>
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</div>Unknownnoreply@blogger.com2San Francisco, CA, USA37.7749295 -122.419415537.6745235 -122.577344 37.8753355 -122.261487tag:blogger.com,1999:blog-5882484325070855253.post-43766407398466851942012-04-27T19:11:00.003-07:002012-04-29T22:09:31.131-07:00CSB Subscriptions are Here!Ladies and Gents,<br />
<br />
It's our great pleasure to introduce Good Eggs Inc., a company dedicated to<br />
promoting and supporting local food systems! Good Eggs just launched the <a href="http://goodeggs.com/breadsrsly">Bread </a><br />
<a href="http://goodeggs.com/breadsrsly">SRSLY Subscription page</a>! Which means you can now have your favorite bread<br />
and muffins delivered to you EVERY WEEK! Yep, you heard it here folks,<br />
subscriptions are definitely the way to go! Get yours today!<br />
<br />
In other news, Vanessa and I have been baking and biking harder than ever! We've<br />
got a beautiful cargo bike on loan from <a href="http://www.pedalrevolution.org/">Pedal Revolution</a>, a non-profit bike shop on<br />
21st and S. Van Ness. Vanessa's been taking the reins on this bike, and is cornering<br />
like a pro!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tqm6YLsv2aCYrtcxTBDhbZFJnfxHl0LjUtmWYDSy9vlSF4lWzPt9Fyc1k_k41Mc1Ho-yW2OIOCv5LYEUDRo2bbMaBUkuDO4ZI2Y9dlYVHNwLt5yhjVyAx4f5wAetuj2Z2aN0rVmLQQ/s1600/cargobike.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tqm6YLsv2aCYrtcxTBDhbZFJnfxHl0LjUtmWYDSy9vlSF4lWzPt9Fyc1k_k41Mc1Ho-yW2OIOCv5LYEUDRo2bbMaBUkuDO4ZI2Y9dlYVHNwLt5yhjVyAx4f5wAetuj2Z2aN0rVmLQQ/s320/cargobike.jpg" width="320" /></a></div>
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And we're proud to announce that our Sunset rider, Andrey Kobzar, just took first </div>
<div style="text-align: -webkit-auto;">
at the Sea Otter Classic! On a bike he built himself! For those of you in the Sunset, </div>
<div style="text-align: -webkit-auto;">
you'll have the pleasure of meeting Andrey next time you order. </div>
<br />
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4KfpXV3OJ4D5qb5ywYpfaPOgP70Vr-SsIEE6A_Oyrd4Qn6a0p-M-pOaSKDJY6E2Zp0q53LdI1-1HHLd7KmqmnGHu9kB-7SXlbI5tVQu-N9f8tUyZcQk-2eSTNFRrQNlPQh8WsyI2LVg/s320/andrey.jpg" width="247" /></div>
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(photo ctsy SmugMug)</div>
<br />
We're getting our packaging tightened up and store-ready! Keep your eyes peeled<br />
for updates on where to find our bread! Right now you can request Bread SRSLY<br />
bread at <a href="http://www.yelp.com/biz/chomp-n-swig-san-francisco-2">Chomp n' Swig</a> in the Richmond and <a href="http://www.mortysdeli.com/">Morty's Deli</a> at Civic Center.<br />
<br />
If you've got a favorite spot where you'd like to see our bread, let us know! We'll be<br />
sending out samples in a few weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxprdpaCcvgc0vLEmyHIREh4b79ZP_CbtixFium5sL8IcvP4KeZZcJXpTCpz8ZkTtrMojjswgk4gDMWY9n-52ZfRyjKn93M1kIJo7VH0T5DplrpYtxhQQBqZMFue4JaNNCGAMeh6PAI5w/s1600/classic+sour.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxprdpaCcvgc0vLEmyHIREh4b79ZP_CbtixFium5sL8IcvP4KeZZcJXpTCpz8ZkTtrMojjswgk4gDMWY9n-52ZfRyjKn93M1kIJo7VH0T5DplrpYtxhQQBqZMFue4JaNNCGAMeh6PAI5w/s320/classic+sour.jpeg" width="320" /></a></div>
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And spring is really here, with its clear windy days and abundant farmers markets! </div>
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These little beet and strawberry red velvet muffins just came out of the oven. They're </div>
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perfect with a bit of plain yogurt, while catching the last of the sun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9coXPxm6y7jPmDM4ZFEKfSAzih0VQjFZbsfQNU-2o3w0AnPcOG6PEXE-Z57bQXczh41PJQLn4_Ykun6mCIAeBnSqtHnBfun9QrszkGb-l566ZyeFD83bBuIsaT_b0AKzS5UKutJuA-4/s1600/IMG_4626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9coXPxm6y7jPmDM4ZFEKfSAzih0VQjFZbsfQNU-2o3w0AnPcOG6PEXE-Z57bQXczh41PJQLn4_Ykun6mCIAeBnSqtHnBfun9QrszkGb-l566ZyeFD83bBuIsaT_b0AKzS5UKutJuA-4/s320/IMG_4626.JPG" width="320" /></a></div>
<br />
Finally, to celebrate our Community Supported Bakery Launch (CSB) we'll be baking<br />
a farm-inspired assortment of Kale Sourdough, Leek Cornbread and Strawberry<br />
Orange Muffins. To order, <a href="http://goodeggs.com/breadsrsly">check out our store</a>!<br />
<br />sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-19842690517851569322012-04-13T15:48:00.010-07:002012-04-26T17:06:10.839-07:00Lightning strikesDid you catch the crazy light show last night? How could we miss it. Eight, count 'em 8, record breaking bolts of lightening <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/13/BALB1O304I.DTL&type=newsbayarea">struck the Bay Bridge</a> last night, making our bike delivery lady super stoked that East Bay deliveries yesterday went off without a hitch...pre-storm! <br />
<div>
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<a href="http://imgs.sfgate.com/c/pictures/2012/04/13/ba-Lightning_SFC0110213994.jpg"><img alt="" border="0" src="http://imgs.sfgate.com/c/pictures/2012/04/13/ba-Lightning_SFC0110213994.jpg" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
What a beautiful photo from <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/13/BALB1O304I.DTL&type=newsbayarea">Phil McGrew</a>, the 'amateur' photographer who caught this image with a long exposure and pocketful of patience that stormy night. <br />
<div>
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<div>
Plus, there's more good news coming from the East Bay. Her name is Karen and she is: <a href="http://www.crazyallergygirl.com/">Crazy Allergy Girl</a>. Karen has been blogging about corn-free, gluten-free life in the Bay Area since 2009 and TODAY shared her thoughts about a recent visit from the GF doctor herself, Ms.Sadie.</div>
<div>
<br />
<a href="http://www.crazyallergygirl.com/wp-content/uploads/2012/04/IMG_3914.jpg"><img alt="" border="0" src="http://www.crazyallergygirl.com/wp-content/uploads/2012/04/IMG_3914.jpg" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
Thanks Karen for <a href="http://www.crazyallergygirl.com/2012/04/gluten-free-bread-and-delivery-bay-area/">the write-up</a> and yes, that mozzarella with pesto on the herbed sourdough sounds delish!<br />
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Looking for this week's tasty line-up? Be the first to see the menu and get on ze mailing list by sending an email to hello@breadsrsly.com. </div>
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Enjoy this post-storm-cloud sunshine!</div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-25683050718427853322012-04-07T12:50:00.004-07:002012-04-07T15:43:57.468-07:00Pin that bread baby.<!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>239</o:Words> <o:characters>1363</o:Characters> <o:company>Avi-Star International LLC</o:Company> <o:lines>11</o:Lines> <o:paragraphs>2</o:Paragraphs> <o:characterswithspaces>1673</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><span>Top of the morning to you. Another beautiful, sunny, <a href="http://www.youtube.com/watch?v=0XM3vWJmpfo">blue-bird</a> day has greeted us here in San Francisco and we couldn’t be more excited or grateful to share even more Saturday goodness to our fellow bread mongers. </span></p> <a href="http://www.flickr.com/photos/51643201@N06/7043766425/" title="Seeded Sourdough from Bread Srsly. by Vanessa Christie, on Flickr"><img src="http://farm8.staticflickr.com/7200/7043766425_6d607ee57a.jpg" width="500" height="334" alt="Seeded Sourdough from Bread Srsly." /></a><p class="MsoNormal"><span><insert 3="" bread="" pics=""></insert></span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span><a href="https://si0.twimg.com/profile_images/1119557180/vanessa_in_grey_on_the_streets_w_cam.jpg">Vanessa C.</a> here; this week’s Bread Srsly blogger and the newest character in the Bread Srsly show. As a <a href="http://en.wikipedia.org/wiki/Coeliac_disease">celiac</a> who leads a joyful vegetarian, gluten-free, bike-loving life in the sunny Mission district of San Francisco, am super stoked to be joining Sadie on her crusade to creating, delivering and sharing the gluten-free love by bike for our fellow sensitive foodie. </span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span>A love for photography also ribbons through my veins, so I must confess, many a food photo shoots have taken place in Sadie’s comfy, airy living room. With panels of bright, indirect sunlight streaming through, I just can’t help myself with all the beautiful textures and colors! Eek. A little <a href="http://www.flickr.com/photos/51643201@N06/7043766097/in/photostream">bread porn</a> to tie you over…</span></p><p class="MsoNormal"><span><a href="http://www.flickr.com/photos/51643201@N06/7043765341/" title="Seeded Sourdough from Gluten-Free Bread Srsly. by Vanessa Christie, on Flickr"><img src="http://farm8.staticflickr.com/7124/7043765341_7a6bcbc713.jpg" width="500" height="334" alt="Seeded Sourdough from Gluten-Free Bread Srsly." /></a><br /><a href="http://www.flickr.com/photos/51643201@N06/7043762339/" title="Vintage coconut gluten-free bread by Vanessa Christie, on Flickr"><img src="http://farm8.staticflickr.com/7056/7043762339_92d2d3ff73.jpg" width="500" height="334" alt="Vintage coconut gluten-free bread" /></a><br /><a href="http://www.flickr.com/photos/51643201@N06/6841681122/" title="hoola-hooping GF loaves by Vanessa Christie, on Flickr"><img src="http://farm8.staticflickr.com/7206/6841681122_e3f018e444.jpg" width="500" height="334" alt="hoola-hooping GF loaves" /></a><br /></span></p><p class="MsoNormal"></p> <p class="MsoNormal"><span><insert bread="" pics="" here=""></insert></span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span>Speaking of bread, <a href="http://alwayswithbutter.blogspot.com/">food</a>, <a href="http://freecabinporn.com/">cabin</a> + <a href="http://www.acornbags.com/products.html">bike bag</a> porn...</span></p><p class="MsoNormal"><span style="font-size: 100%; ">Yup we did it. </span><a href="http://pinterest.com/breadsrsly/" style="font-size: 100%; ">Bread Srsly is on Pinterest.</a><span style="font-size: 100%; "> We’re curating a sweet collection of beautiful images of gluten-free baking, fresh, market-fresh fruits and vegetables, bikes, and a nostalgic ode to life on the farm with </span><a href="http://pinterest.com/breadsrsly/" style="font-size: 100%; ">our boards</a><span style="font-size: 100%; ">. If you haven’t pinned a dang thing or have the DIY </span><a href="http://pinterest.com/pin/285415695104115324/" style="font-size: 100%; ">mason jar chandelier</a><span style="font-size: 100%; "> from </span><a href="http://www.designsponge.com/" style="font-size: 100%; ">Design Sponge</a><span style="font-size: 100%; "> in your kitchen with which you will use to light the room to make your own </span><a href="http://pinterest.com/pin/50595195783890827/" style="font-size: 100%; ">sauerkraut</a><span style="font-size: 100%; "> to add to your </span><a href="http://breadsrsly.blogspot.com/2012/03/bread-for-43-and-44.html" style="font-size: 100%; ">Caraway Ryeless Rye</a><span style="font-size: 100%; "> from this week, ch ch check it out. Plus if you’re looking for an invite to join the pinning party, email us at hello@breadsrsly.com.</span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span><insert 5="" bread="" pics="" here=""></insert></span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span>If you ordered Hot Cross Buns for pick up today in either Cole Valley or the Mission, see you later tonight. Enjoy!</span></p><p class="MsoNormal"><span><a href="http://www.flickr.com/photos/51643201@N06/6902482706/" title="Bike delivery girl view by Vanessa Christie, on Flickr"><img src="http://farm8.staticflickr.com/7057/6902482706_dca3cdc654.jpg" width="500" height="373" alt="Bike delivery girl view" /></a><br /></span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span><insert hot="" x="" buns="" pic=""></insert></span></p> <p class="MsoNormal"><o:p><span> </span></o:p></p> <p class="MsoNormal"><span>Happy trails to you, until we meet again.</span></p> <!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5882484325070855253.post-62220182753683652602012-03-30T11:36:00.000-07:002012-03-30T11:48:55.952-07:00Bread for 4/3 and 4/4<div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >Good morning, and happy Friday!<br /><br /></span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >Bread schedule this week will be normal for San Francisco, but a little different </span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >for the East Bay (temporarily):</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span ><br /></span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >Monday April 2 - order your bread by noon for SF</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >Tuesday April 3 - SF bread deliveries, and <b>order by noon for East Bay</b></span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >Wednesday April 4 - East Bay deliveries</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span ><br /></span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >If we sell out on Tuesday, we will deliver more bread in SF on Friday April 6. We'll </span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >send out an email if/when we're taking orders for Friday!</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span ><br /></span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >As always, loaves are $8 and muffins are $3 (6 for $15, baker's dozen for $30)</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span >You can also purchase credit for multiple loaves on <a href="http://etsy.com/shop/BreadSRSLY" target="_blank" style="color: rgb(17, 85, 204); ">our Etsy store</a>!</span></div><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span ><br /></span></div><span ><b style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); ">Caraway Ryeless Rye</b><span style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "> - whole grain sorghum flour, whole millet, arrowroot flour, </span></span><div style="color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; background-color: rgba(255, 255, 255, 0.917969); "><span > guar gum, salt, yeast, organic agave, organic caraway</span><div><span ><br /></span></div><div><span ><b>Seeded Sourdough</b> - sourdough starter (whole grain sorghum flour, water) whole </span></div><div><span > grain sorghum flour, whole millet, arrowroot flour, organic white rice flour, </span></div><div><span > xanthan gum, salt, organic sprouted sunflower seeds, organic poppy seeds, </span></div><div><span > organic flax seeds</span></div><div><b><span ><br /></span></b></div><div><span ><b>Meyer Lemon Ginger Muffins</b> - whole grain sorghum flour, whole millet, arrowroot </span></div><div><span > flour, polenta, guar gum, salt, baking powder, applesauce from Rainbow </span></div><div><span > Orchards, meyer lemons from friend Josh's tree, organic ginger, organic agave, </span></div><div><span > local olive oil, candied lemon peel (lemons from Hamada Farms, organic agave, </span></div><div><span > salt) <br /></span><div><span ><br /></span></div></div><div><span >To order, please email orders@breadsrsly.com with:</span></div><div><span ><br /></span></div><div><span >Order:</span></div><div><span >Name:</span></div><div><span >Phone Number:</span></div><div><span >Delivery Address:</span></div><div><span >Availability:</span></div><div><span >Anything Else We Should Know:</span></div><div><span ><br /></span></div></div><span ><span style="background-color: rgba(255, 255, 255, 0.917969); color: rgb(34, 34, 34); font-family: arial, sans-serif; text-align: -webkit-auto; ">Thanks!</span> </span><div><span >Sadie</span></div>sadie soshahttp://www.blogger.com/profile/01337836969777105053noreply@blogger.com0