Swift Street Flea!

Ready to share some new creations at the Swift Street Flea on Sunday May 24th! We have new large format baskets that we think you are going to love. The vibes are always fun over there— delicious coffee, a DJ spinning tunes, an amazing bar with great drinks and an ever changing inspiring mix of artists— come check it out.

West Cliff Summer's Here Outdoor Market

We have tons of new products to roll out on Saturday May 30th at the Santa Cruz Light House from 10-6. There will be music, food and lots of cool stuff. Stop by, watch some surfing, dance, eat, buy a couple welcome mats and baskets.

National Trails Day After-Party

We love biking and are really excited to be at Woodhouse Blending and Brewing 119 Madrone St. on June 6 from 2-5 for the National Trails Day event organized by Santa Cruz Mountains Trail Stewardship.

Swift Street Flea Market

Find us at the Swift Street Flea on Saturday May 9 —345 Swift St. Santa Cruz —10:00-4:00.

This event features live music, beverages, and a variety of cool stuff. Bring a friend and have a great time!

First Friday May 1st

Hang out with us at the Missing Spoke —318 Pacific Ave Santa Cruz CA 95060— from 4:00-8:00. We will have mats and baskets and be joining Zoe and her Deep Sea Series.

Swift Street Flea

Stoked to participate in the Swift Street Flea! This event is super well organized and has lots of traffic from locals and folks visiting from all over. Great music, beverages and a huge variety of vendors. We had a great day!

We will return on May 9th, come check us out.

Granola Power Pack

Want something that’ll keep ya going for half a day? These bars are packed with good vibes, fat and calories.

This recipe has a ton of ingredients, so if you don’t have everything, don’t sweat it. Just double up on one or another ingredient. For example, if you don’t have hemp seeds, go ahead and use 1/2 cup pumpkin seeds instead. Or just use dates instead of dates and figs. Trust your instincts. Enjoy.

Ingredients:

• 2 Medjool dates, chopped

• 4 dried figs, chopped (if figs aren’t your thing, go full-on Medjool)

• 1 cup pure Maple syrup

• 2 Tablespoons unsalted butter or coconut oil

• 2 cups old-fashioned oats

• 1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews (or a combination of them)

• 1/4 cup shelled pumpkin seeds

• 1/4 cup help seeds

• 1/4 cup shelled sunflower seeds

• 1/4 cup sesame seeds

• 1 Tablespoon chia seeds

• pinch of salt

Preheat oven to 350 degrees. Line an 8.5x4 inch loaf pan with parchment paper. Let the paper hang over the long sides so you can use it to lift out the finished loaf.

In a small saucepan, bring dates, figs and maple syrup to a boil, then reduce heat to medium, and simmer until fruits are soft and the maple syrup has reduced a bit. Keep your eye on it and stir often. This takes about 8-10 minutes.

Remove from heat and stir on butter or coconut oil. Process the mix using an immersion blender or just mash it up really well with a fork and some patience. (Buy an immersion blender, trust me).

Toss all the nuts and seeds in a large bowl. Add the maple mixture and stir to coat everything evenly. Scrape half of the oat mixture into the prepared loaf pan. Use a rubber spatula and press and pack the mixture down as best you can. Then add the rest of the mix and pack that down. The better you pack it in, the better your bars will hold together. DOn’t skimp on the packing!

Bake 45-50 minutes. The finished loaf will be darker in colors firm around the edges, with a slight give in the center.

Transfer to a wire cooling rack and let loaf cool completely in pan. Cut into 1/2 inch slices with a sharp knife.

If you want to crisp them up you can bake the slices on a baking sheet at 350 degrees for 8-10 minutes, or until golden brown.

Store: Wrap tightly or place in an airtight container for 5-7 days at room temperature.

Serve: Eat it straight up or as a topping for yogurt.