Name Brands we carry here at Cultivate Home

We are proud to carry the following brands:

All Clad - Cuisinart - Chamba - Emile Henry - Lodge - DeBuyer - Frieling - Chantal - Bodum - Taylor Precision - Peugot - Klean Kanteen - Tovolo - Victornix - OXO - Lampson Sharp - Messimeister - Opinel - JK Adams - Picnic Time - Rolf Glass - Fortessa - Couleur Nature - Kikkerland - USA Pan - Microplane - Chef N - E-Cloth

and many more!

Cookware, Table Linens, Kitchen linens, Cleaning, Baking, Home Décor, Table top, Kitchen gadgets, Rugs, Lighting, Baskets, Dinnerware, Serve Ware, Best selection of Barware and glassware any where in Sonoma County!


Under Pressure

What is one quality most home cooks require in a recipe? Some say taste, some say ease, but by far the quality most would agree is necessary has to be its convenience! No one wants to come home after a long day at work and spend hours in the kitchen producing a delicious meal. As lovely as that may be on the weekend, such intensive cooking is just not practical for every day. At Cultivate Home, we relish every type of cooking- and eating- but something we strive for in selecting our products is their everyday practicality. Which brings us to today's topic of conversation: Pressure Cookers!

You may recall your mother or grandmother lugging out one of those old-style pressure cookers long ago, always with the stern warning not to touch any of the various parts and pieces of it lest it explode mercilessly all over the kitchen. It is for this reason that pressure cookers largely fell out of favor. Today's pressure cookers are designed with safety and ease of use in mind, and you won't have to worry about any incendiary incidents occurring.

Pressure cookers are the new time-saving kitchen device that bring weekend classics back to the weekday table. Fork-tender pot roasts in under an hour, scrumptious artichokes in fifteen minutes, even risotto can be done in under twenty minutes. Pressure cookers are also great for making homemade stocks and dried beans that would otherwise need hours of simmering, as well as pasta sauces, soups, and stews that will only take a fraction of the time to prepare. Would you ever have thought it possible?
Pressure cookers are designed to hold in heat and steam, increasing the internal pressure of the pot to above the normal atmospheric pressure of the room, which a scientist would tell you allows the boiling point of water to raise far above the normal 212 degrees Fahrenheit. This added pressure and higher temperature allows food to cook much, much faster than it otherwise would. Because pressure cookers maintain their pressure for a long time once attained, they help to save energy by allowing you to turn down the heat to a low level after reaching the proper pressure. Rather than using high heat to boil a pot of water for potatoes or artichokes, or leaving the oven on all day for roasts, you can use a small amount of high heat coupled with medium-low for a short amount of time to create the same results. Of course pressure cookers create a moist internal environment, so this cooking style won't work well if it's a crispy crust you're looking for.

Some foods that do wonderfully in a pressure cooker are dried beans, which after soaking can take between five and fifteen minutes to cook, braised meat dishes like pot roast or osso bucco, and hearty root vegetables which cook under pressure in less time than it would take to boil a pot of water or preheat the oven.

In picking the right pressure cooker for your needs, it's important to consider two things: what you will use it for and how often you will use it. Generally, an 8-quart pressure cooker will work perfectly for families of 4 or more, though 6-quart pressure cookers are widely available and are good for solo cooks and couples. A wide, thick bottom on the pot will allow more surface area for browning prior to adding pressure, and it will also allow for more heat retention. Look for a pressure cooker with a lid that locks easily into place, has an easy to read pressure gauge with multiple pressure settings, and reaches a maximum psi of 15. Pressure cookers come in both standard stove-top versions as well as electric versions that often have settings for other cooking methods (such as making rice or yogurt). The only thing to keep in mind is that it is impossible to brown foods in an electric cooker, as the temperature just doesn't get hot enough. If you want to impart good flavor through browning (yay Maillard reactions!) and create a nice fond for a sauce, consider going with a traditional stove-top version.

We carry both traditional and electric pressure cookers in a variety of sizes in our store, all hand selected to suit your needs. Come pick one up today and test out this fantastic recipe, perhaps using some of the delicious Rancho Gordo heirloom beans we have in store as well!

Mexican Beans Under Pressure

  • 1 lb medium sized beans, such as pinto, black, or cranberry beans, picked over and soaked for at least 8hrs (I like to set mine to soak in the morning so that they're done by dinner time)
  • 1 jalapeno sliced lengthwise
  • 4 cloves of garlic, peeled
  • 1 bay leaf
  • a large pinch of epazote, optional
  • Salt and Pepper

Rinse the soaked beans under fresh water, and place in the pot of the pressure cooker. Cover with enough water to cover the beans by 2-3 inches. add the jalapeno, garlic cloves, bay leaf, and epazote. Place the lid on the pressure cooker and lock it in place. Place over high heat until your pressure cooker indicates high pressure has been reached (15psi). Turn the heat to medium low or move the pot to a preheated burner on medium-low. Cook for 10min. Move the pot off of the heat and allow the pressure to come down naturally (this is called the natural release method). Once the pressure has returned to normal, remove the lid carefully with the lid tilted away from you (there will still be plenty of steam in the pot, so unless you need a facial, let it go away from your face). Stir the beans, removing the jalapeno and bay leaf. Season with salt and pepper to taste. Beans can be drained, mashed, and re-fried if desired. These beans pair wonderfully with grilled meats or vegetables, mashed as a dip, or served alone with hearty cornbread and a tossed salad for a complete meal.


On Friendship and Gratitude

We've been open for a little over two weeks now and the response from the community has been incredible. The fancy "Friends and Family" opening we held one week ago was an absolute smash, with live music by Bob Appleby and Michael Haworth of Bottle Shock , delicious snacks donated by Viva Mexicana, The Ceres Project and Debbie at Patisserie Angelica, all washed down with excellent wine from Russian River Vineyards. Our hearts were bursting with gratitude after this phenomenal party... but nothing could have prepared us for the fantastic Grand Opening the following day! So many loyal regulars stopped in to tell us how eagerly they had awaited our re-opening, while first-time customers expressed their excitement at discovering such a fantastic shop. The mayor of Sebastopol, Sarah Glade Gurney, and members of the Chamber of Commerce even came to assist us in an exciting ribbon cutting ceremony!

 The Crew, the Mayor, and Chamber of Commerce members.   

The Crew, the Mayor, and Chamber of Commerce members.


We held drawings for prizes all throughout the day, with some very happy winners! We were utterly blown away by the excellent turnout. Michele Anna Jordan, our local food writer extraordinaire, also came to sign copies of her wonderful cookbooks! One of the greatest successes of the day happened when Miller and Kim Fallon of Sonoma Spice Company made a pot of heirloom Rancho Gordo beans, with lots of fresh garlic and a superb spice blend from Kim's delicious selection. They quick-soaked them and cooked them extra fast in a small Fagor Duo pressure cooker (stay tuned for more on pressure cooking and heirloom beans!). The piquant smell wafting onto the street drew curious visitors into the store, even enticing one to take a pressure cooker home with her! Nothing brings people together like good food and good friends, and we are so happy to cultivate both in this beautiful community. 

Here is a peak at some of the lovely things we have for kitchen and home, as well as a snapshot of our fearless leader. Enjoy, and we hope to see you soon!  

Coming Home

After a dreary winter and few storms, Spring is here and with it comes renewal, rebirth, and a bright future. Just as the blossoms are reappearing in the Gravenstein orchards and bright ochre fields of mustard are cropping up between the vines, Cultivate Home is emerging once again, renewed after our short closure. As some of our dear friends may know, Cultivate Home has recently come under new ownership, and with it has come a renewed dedication to serving our community and bringing you the best in unique, useful products from around the globe.

We are excited to announce our Grand Re-Opening Celebration on April 2nd 2016!! We have many of the same great finds you've always enjoyed, along with some fantastic new tools and trinkets we know you will love. Come celebrate Spring and the beautiful community we are so proud to be a part of!

Autumn Arrivals

Autumn is a time to celebrate bounty: the bounties of harvest, home, loved ones, and the light and warmth we carry with us into shorter, cooler days...  At Cultivate Home we have a cornucopia of tools for nesting and celebrating the cozy splendor of the season at home and in your kitchen!  Check out this small sampling of our new arrivals: