Nathan’s Artisan Sourdough Bread

Nathan makes amazing bread in his home kitchen in Fall River Mills, and sells it at Redding’s Farmer’s Market on Saturday mornings.

Our favorite is the Organic Garlic Asiago. Glorious!

“Ingredients: Organic wheat flour, water, organic sourdough culture, garlic, asiago cheese, sea salt, LOVE.”


The LOVE definitely shows! You can also find Nathan’s artisan sourdough breads at R&R Meats in Redding on Tuesdays and Fridays. His kitchen location is appropriate. Fall River Mills began as a water powered mill town. Nathan told me he has a website, but I can’t find much about his baking online. His phone number is 530 276 3717.

Highly recommended! Nathan’s sourdough is Really Redding.

R&R Meats and Seafood in Redding

They were lined up out the door in the rain today to get fresh crab from R&R Meats and Seafood in Redding. My ticket number was about a hundred away. Still, everyone was cheerful and wishing one another a Merry Christmas, while CJ and his crew worked swiftly and with purpose. A guy in line offered to buy my bag of crabs on the way out the door, lol!




A crab cracking Christmas is Really Redding. Merry Christmas to you all, and to R&R Meats and Seafood. #ThisisRedding

Budget Bytes

Curating here a blog that covers two of my favorite things, food and frugality.

Click on the fish tacos with cumin lime slaw to go to the site.

BudgetBytes
Not a Redding based blog, but you could hardly get more Really Redding than their motto:

“My stomach is full, and my wallet is too.”

Sparkling Pomegranate Mead

Took a sip of this fine handmade Sparkling Pomegranate Mead I got for Christmas from Alex and Kimberly Gabel, wondering what food goes with Pomegranate Mead?
Sparkling Pomegranite Mead sm
Mmmm. Oh. All food. Thanks, you guys!

Our Thanksgiving bird

The lovely Karry decided to try cooking a turkey that had its main bones removed first. We ordered this partially de-boned 22 lb bird from R&R Quality Meats of Redding. Laid out flat over fruit, fresh herbs, and garlic. Cooking it this way an experiment.
But hey, we found the recipe on the internet. What could possibly go wrong?
Turkey1
Lucky for our guests, it turned out great. And it seemed to cook faster and more evenly.
Turkey2Falling off the bone, turkey for days.
So much, for which we are thankful. It’s ReallyRedding.

Northstate potatoes

A thoughtful neighbor brought us 20 lbs of these beautiful bakers straight from Tulelake. One of the premiere potato regions in the world, and grown here in the northstate.
Potato1

Potato2Yum! Thoughtful neighbors and local grown potatoes, it’s Really Redding.

Go get an Onoburger at the Ono Store and International Cafe

Ono is only about 16 miles from Redding on out Placer Road, but it feels somehow much farther away. Arriving there feels like the culmination of some kind of trek, crossing this insanely tall bridge.Veterans Bridge2
Idyllic pastoral Shasta County scenes line your journey.
IGO barnThe Ono Store and International Cafe is our destination. Downtown Ono.
Ono StoreInside, it’s wild and wonderful.
Ono 2

Ono 3

Ono 4There’s also a patio out back. No photos of the food, for once. We’ll gladly revisit and get some images. They do have good photos at the Ono Store and International Cafe Facebook Page, which you should Like. Order an Onoburger with cheese for the full experience. The buns are homemade. 11851 N. Platina Road. (530) 396-2300. It hits the spot.Ono 1If you can envision the culinary spectrum of Shasta food from east to west as say Anselmo, to View 202, to Damburger, to Moonstone and beyond, you can’t say you’ve experienced the full gamut without a trip out Placer Road for an Onoburger.
Onoburgers, they’re Really Redding.

Squashghetti -what to do with Summer squash that gets away

We’ve all seen them. Those giant Summer Squash or Zucchini that hide among the leaves in your garden until a few days too late, you notice them. Too big now to become delicate grilled veggies, they are now hulking massive squash.
Or maybe some “generous” neighbor might leave you a bag of them on your porch. By night. So you can’t shoo them away.
Like these big ol’ crooknecks. What to do?
Squashghetti
Well, you can shred them into healthy squash noodles. We use a Kitchen Craft hand powered cutter, one of the more useful devices we have in our kitchen. You should check out Kitchen Craft if you haven’t already.
Squashghetti2

Squashghetti3Then, the delightful Karry whipped up a tomato sauce. If you live in Redding and you don’t have a big bush of Rosemary growing somewhere in your yard, you are missing out. Rosemary grows easily here.

Squashghetti4We microwave the “noodles” for a few minutes to take the edge off, but you could just as easily eat them raw.

Squashghetti5A 2010 Zinfindel from Moseley Family Cellars compliments the dish nicely.

Squashghetti6We toss in some green olives from The Olive Pit in Corning, and some parmigiano reggiano to complete the dish. Much better than leaving a bag of them on your neighbor’s porch in the dead of night. Squashghetti, it’s Really Redding.
Squashblossom1280

Salt and Savour bring the flavor

Here’s a new locavore treat. Salt and Savour make sauerkraut in Dunsmuir. I bought a jar recently. The first application that came to mind was a kraut hotdog.
Salt and Savor1
I know I was thinking of that flaccid, pale, and vinegar driven sauerkraut. But oh no, no. This is nothing like that.
Salt and Savor2
“Subtle,” says the delightful Karry. Agreed. There is a lot going on in this kraut, but it doesn’t hammer your taste buds. Instead, imagine cut grass or a street after a rainstorm. The tangy caraway blend seen here has a nice veggie crunch in each bite. Surprising.
Salt and Savor3Sauerkraut also goes really well with a pastrami on swirl rye. And hey, guacamole. It seems this jar won’t last long.

The health benefits of naturally fermented sauerkraut are well documented. Nevermind that. It tastes good. I’ve heard their product is now available in Redding at the Farmers Market on Saturday, behind city hall. Salt and Savour are on Facebook too, so give ’em a Like. Highly recommended local food.