Do you ever wonder why dried foods are traditional holiday staples? Sure, they’re warm, cozy ingredients in our fall and winter meals. But they also have practical origins. Drying foods is one of the earliest preservation techniques and it lives on in New Mexico. Most of what we see now…
The New Mexico Farmers’ Marketing Association, a leading local food and farming nonprofit, announces the official beginning of the SNAP Double Up Food Bucks New Mexico season. The innovative program increases access and affordability of locally grown fresh fruits and vegetables for low-income individuals and families across New Mexico at…
Want to invest in the planet? Supporting your local farmers’ markets is a great way to take action this Earth Day. The challenges of climate change can feel daunting, but acting locally, while thinking globally, is an easy way start to making a difference. Here are a few practical reasons…
A quiet and thoughtful leader, Bryce Townsend, a San Felipe Pueblo farmer, cultivates hope and action to address food access challenges by participating in the FreshRx Program. FreshRx is the produce prescription program from the New Mexico Farmers’ Marketing Association that connects farmers to health clinics and their patients, to…
This month we are honoring Fabiola Cabeza de Baca Gilbert, a New Mexico Cooperative Extension pioneer who documented local culture and preserved local recipes more than 75 years ago. Even today, her documentation of food and culture can continue to inspire New Mexicans to nourish themselves by eating culturally relevant…
Corrales Growers’ Market is going on its third year keeping connected to its customers using GoodFoodNM, the New Mexico Farmers’ Marketing Association’s text messaging program, which sends weekly in-season market reminders to subscribing customers of New Mexico farmers’ markets, farm stands, and CSAs, along with tips on seasonal eating, local…
Over the last two years, Black Health New Mexico (BHNM), an Albuquerque-based nonprofit, partnered with local farmers to offer a delivery community supported agriculture (CSA) system from their Farm to Table program. The program specifically served Black families hardest-hit by the pandemic and was assisted by a $15,000 grant from…
Seeded Sisters, an Indigenous, women-run farmer collective based in the Jemez Pueblo, served their community covering the areas of food, health, hygiene and more. With $15,000 grant from the New Mexico Farmers’ Marketing Association’s (NMFMA) COVID-19 Local Food Supply Chain Response Fund and the help of committed community partners, the…
In the height of the COVID-19 pandemic, Anjel Ortiz focused on fulfilling Zitro Farms’ mission of educating younger generations on how to eat locally grown and make a living off the land. With $6,000 in grant funding from the New Mexico Farmers’ Marketing Association’s COVID-19 Local Supply Chain Response Fund,…
By building strong partnerships with local farmers and organizations, Agriculture Implementation Research & Education (AIRE) addressed the unprecedented coronavirus pandemic challenges affecting farms and families through their expanded Growing Community Now CSA, with support from a $15,000 grant from the New Mexico Farmers’ Marketing Association’s (NMFMA) COVID-19 Local Food Supply…
For 25 years, Albuquerque’s Downtown Growers’ Market (DGM), centrally located in the popular Robinson Park, has featured one of the largest weekly gatherings of local food producers in the city. In 2020, DGM’s efforts to continue the market in a COVID-safe manner with public health orders restricting the market size caused…
With a $10,000 grant from the New Mexico Farmers’ Marketing Association’s (NMFMA) COVID-19 Local Food Supply Chain Response Fund, the National Center for Frontier Communities (NCFC) responded to the pandemic last summer by forging an aggregated CSA (community supported agriculture) to support farmers, families in need, and food pantries in…
“Consciousness, relationships, justice, skills and leadership, community empowerment, positive social change, chickens, urban warrior corn, soil regeneration,” Juan Reynosa, deputy director of the Southwest Organizing Project (SWOP), provided this answer to the question: “What do you grow?” Based in Albuquerque, SWOP member-based food and social justice organization has been serving…
Even before the socioeconomic challenges associated with COVID-19 appeared, the Agri-Cultura Network of Albuquerque’s South Valley — a farmer-owned food brokerage dedicated to building New Mexico’s local food economy through regenerative agriculture and food justice — wove itself into the very fabric of its community. During a normal year, Agri-Cultura…
A recent partnership between the Questa Farmers Market and the North Central Food Pantry has been providing fresh, local produce to families hardest hit by the recent economic challenges in Questa, New Mexico. With an $8,000 grant they received from the New Mexico Farmers’ Marketing Association’s (NMFMA) COVID-19 Local Food…
For Albuquerque’s MoGro Mobile Grocery, a nonprofit mobile grocery project and sliding-scale CSA serving vulnerable New Mexico families, the ongoing food access crisis caused by the pandemic is an urgent call-to-action. Armed with $13,000 in grant support from the New Mexico Farmers’ Marketing Association’s (NMFMA) COVID-19 Local Food Supply Chain…
“A grandmother raising three grandchildren and working night shifts so she can be with them during the day…a single parent working an essential yet minimum-wage job…an hourly employee who had plentiful work one day and none the next.” This is how Juliana Ciana describes recipients of Reunity Resources’ food donation…
It’s mid-September in Albuquerque’s North Valley. This time of year, Tres Hermanas Farm’s crop fields are normally dotted with volunteers and refugee farmers hard at work. But six months into an ongoing pandemic, the fields are quiet. And yet the farm is arguably feeding more people than ever before. Thanks…
Amidst the normal hustle of a food pantry—through a tight maze of shelved food, refrigerators, and freezers, volunteers in a constant state of motion gather food for families and homeless clients—Bienvenidos Outreach in Santa Fe supplies fresh, local food in innovative ways. Since 1989 they not only have been providing…
The COVID-19 crisis is teaching us how valuable a local food supply really is. It goes beyond supporting a local economy, which sometimes doesn’t seem to directly impact our families or day-to-day lives. Now we’re learning that a local food supply is more than a vague concept: It’s a necessity,…
BY DENISE MILLER / FOR THE JOURNAL Wednesday, October 9th, 2019 If there are any vegetables that announce October, winter squash and pumpkins are at the top of the list. Acorn, butternut and spaghetti squash are great fall staples, and at growers’ markets, you can also find less common varieties,…
BY DENISE MILLER / FOR THE JOURNAL Wednesday, August 7th, 2019 at 12:02am In case you’ve blinked, it’s August. And that means there are at least five things related to local food you might want to know about: 1) National Farmers’ Market Week is happening this week; 2) It’s…
BY DENISE MILLER / FOR THE JOURNAL Wednesday, July 3rd, 2019 The Fourth of July signals that summer has officially arrived. You can also tell by the exponentially expanding variety and volume of locally grown produce that is now appearing each week at your local growers’ market. What should you…
Denise Miller for the Albuquerque Journal Wednesday, June 19, 2019 Local Food Spotlight When it comes to buying food, summer screams for regular visits to your local growers’ market. May and June have been cooler, wetter and windier than usual in New Mexico, and that means that some cool weather…
BY DENISE MILLER / FOR THE JOURNAL Wednesday, May 1st, 2019 The air at your local growers’ market this time of year is filled with the promise of the growing season ahead, and if you get up close enough, the fresh scent of herbs like mint, thyme, oregano, chervil and more….
We live in a time when recipes are everywhere, yet fewer people cook meals at home than ever before. We’re cooking less not only because it’s tough to put a balanced meal on the table after work, but also because many lack the knowledge necessary to know what all of those instructions…
Ancestral peoples of the southwest knew how to deal with shifting and unpredictable climate patterns. For thousands of years they learned about and adapted to changes in terrain and moisture patterns, and selected their domesticated and wild food plants accordingly. Many of their techniques are still practiced today by the…
No one is born knowing how to cook. Like everything else, cooking must be learned including the tools, techniques, and terminology that go along with the craft. The terminology can sometimes be confusing, especially when definitions provided by online sources conflict or are unclear. Is it bouillon or stock? Broth…
What they grow: Nicholas Petrovic at Apogee Spirulina grows spirulina — an edible and nutritious blue-green algae — in Santa Fe using the small-scale French artisan method, which Nic went to France specifically to learn. While spirulina does not currently fall under organic certification (Nic is working to change that),…
What they grow: Anne Sommariva at Mountain Flower Farm grows pesticide-free asparagus, cucumbers, summer squash, fresh herbs, sweet corn, melons, butternut squash, celery root, gourds, and plenty of flowers. Where they sell: You can find Anne’s flowers and produce at Santa Fe Farmers’ Market. Contact information: Website: www.mountain-flowerfarm.com Email Anne…
What they grow: Alex Pino at Revolution Farm grows a fresh lettuce mix; cauliflower and radishes; greens like kale and chard; and winter squashes, including butternut, Delicata, and Japanese heirloom Red Kuri. He also specializes in heirloom garlic, which he turns into high quality garlic powder. Alex uses organic principles, minimal…
By Denise Miller / For the Journal Published: Wednesday, October 10, 2018 ALBUQUERQUE, N.M. — Halloween doesn’t uncloak itself until the end of the month, but the whole of October feels full of the holiday spirit. Whether it’s childhood memories or the hyper-marketing that fills grocery aisles with excess candy…
What they grow: Tres Hermanas Farm in Albuquerque grows summer crops like eggplant, tomatoes, peppers, okra, turnips, carrots, African eggplants, amaranth, and more. In fact, amaranth is one of their signature crops and their previous Farm Manager Zoey Fink offers some tips on cooking with amaranth: “You can pick the greens…
What they grow: Bob Thompson runs organic-certified Thompson Farm, which sells eggs and an abundance of produce including apples, strawberries, blackberries, grapes, tomatoes, eggplant, beans, beets, carrots, and squash. Where they sell: Downtown Growers’ Market on Saturdays from 8 AM to noon at Robinson Park (at 8th and Central) in Albuquerque. Cedar…
By Denise Miller / For the Journal Published: Wednesday, September 5, 2018 Kids are back in school and Labor Day is in the rear view mirror. The calendar tells us summer will be over in a couple of weeks, but as long as fresh fruit is still available at our local…
By Denise Miller / For the Journal Published: Wednesday, August 1, 2018 ALBUQUERQUE, N.M. — My color crush for August is purple. This is the royal color of eggplant and kohlrabi, and also purple cabbage, carrots, cauliflower, garlic, onions, potatoes, beans, blackberries, grapes and plums. Right now New Mexico farmers…
By Denise Miller / For the Journal Published: Wednesday, July 3, 2018 ALBUQUERQUE, N.M. — What ode to summer vegetables on the grill hasn’t yet been written? Independence Day is the high holy day of grilling, but as we move into high summer for New Mexico-grown fruits and vegetables, there are…
Can you afford to throw out food? Probably not, but you might be doing exactly that (up to 40% of food is wasted, according to the USDA). The biggest contributors to food waste are the perfectly edible peels, stalks, stems, and cores that we mindlessly toss into the garbage. But these can be nutritious and…
The ways in which we get food into our kitchens varies, from growing our own, to buying from farmers and ranchers, to visiting local grocery store chains. But significant changes are coming to our food supply system. How will you shop to get the freshest, best tasting, healthiest foods for…
By Denise Miller / For the Journal Published: Wednesday, June 6, 2018 ALBUQUERQUE, N.M. — What motivates our decisions about the foods we eat? Flavor, cost, availability, health and habit are just a few factors that affect our daily choices. Eating fresh, seasonal foods can help guide our selections, and…
When most people think of genetically modified foods (GMOs), they immediately ponder the health impacts. But there are six things that are frequently excluded from the debate about GMOs in the food supply that need to be understood: 1) We lose control once the GMOs are let loose in the…
What they grow Mesa Top Farm raises grass fed cattle for meat, milk, and dairy (they’re in the process of adding a cheese room). They also raise pastured laying hens for eggs, and their crops include summer squash, cucumbers, and year-round salad mix. They practice pesticide-free and hormone-free farming. Where…
While we frequently hear how important it is to “eat your greens”, what we don’t hear is how important it is to eat a wide variety of greens! While greens — lettuces, cruciferous leafy greens, spinach, chard, and more — are indeed nutritional powerhouses, they don’t all supply the same nutritive benefits….
Time is always at a premium, which includes time to sit down and plan healthy, affordable meals for the week. One habit that can help make planning a breeze is having reliable kitchen staples on hand, ready to create quick, healthy meals. Check out these 20 local staples and how…
The approach of fall weather brings to mind classic comfort foods, warm from the oven. Roasting vegetables is one of the easiest ways to get delicious fall flavors reflecting the season, direct from your local farmer to your home table. Directions for roasting vegetables are basically the same and are…
By Denise Miller / For the Journal Published: Wednesday, September 27, 2017 ALBUQUERQUE, NM — As late summer gracefully sways into early autumn, harvest time continues in New Mexico. This means local farmers are still busting their fannies to bring us the best-tasting fruits and vegetables. Most neighborhood growers’ markets…
What they grow: TomatoCulture grows heirloom and open-pollinated tomatoes following permaculture and sustainable farming practices that focus on building soil fertility and taking advantage of nature’s principles. Where they sell: Downtown Growers’ Market (Albuquerque) on Saturdays from 8 AM to noon Wholesale through the La Montañita Co-op Distribution Center You can also…
What they grow: Big Jim Farms grows GMO-free and naturally raised (organic practices) chile, corn, melons, tomatoes, bell peppers, pecans, plums, apples, and pumpkins. Where they sell: Downtown Growers’ Market (Albuquerque) on Saturdays from 8 AM to noon, mid April to early November Santa Fe Farmers’ Market on Saturdays from 8…
August and September provide the peak-season harvest when it comes to fresh produce purchased from your local farmer! The sheer variety of juicy peaches, crisp cucumbers, colorful squash, milky corn, luscious tomatoes, and more are unrivaled during late spring and into fall. Now is the time to buy in bulk…
By Denise Miller / For the Journal Published: Wednesday, August 2, 2017 ALBUQUERQUE, N.M. — Bonfires and peaches are not two words you usually associate with each other, but that is exactly what Danny Romero, an orchardist in El Duende, was thinking about as he lit 300 bonfires in his orchard…
It’s peak season, and farmers all over the state are harvesting a true cornucopia of goodness, including peaches, pears, blackberries, melons, corn, tomatoes, cucumbers, greens, eggplant, squash of all kinds, and much, much more. It’s the time to stuff yourself with the local deliciousness! It’s also a great time to…
Pat Montoya’s Family Orchard is a 4th generation orchard in La Canova, New Mexico. The orchard is run full time by Pat and Juanita Montoya and their children, Michael and Victoria. They have been selling their produce at area farmers’ markets for 38 years. The Montoyas pride themselves on being pesticide-free…
Gary and Natasya Gundersen own and operate their 2-acre farm – Mr. G’s Organic Produce – in unincorporated Jacona, about 20 miles north of Santa Fe. They started farming their land about 15 years ago and have been fulltime farmers in New Mexico ever since (they previously farmed 12 acres…
Connie Lamb grew up on the land she now ranches in Datil, New Mexico. Connie’s family has been on the property for about 200 years; they started with raising sheep, but switched to cattle in the 1940s. Connie left ranch life early on to be a teacher. She later returned to the family…
By Denise Miller / For the Journal Published: Wednesday, July 12th, 2017 You know you can buy skinny green zucchini and yellow squash almost all year long at the grocery store, so what’s special about getting local, New Mexico-grown squash onto your plate this summer? Here are the top five…
Food has always meant family and community, whether it’s a weekend dinner at home, block parties, or local festivals. Breaking bread with neighbors, tribal members, friends, and loved ones are forms of bonding that increase our important connections to others, through food. The industrialized food system has, in many ways, robbed…
Last week we wrote about Six Ways to Eat Local Summer Squash. We couldn’t stop ourselves from coming up with even more ways to eat this versatile and tasty summer vegetable! As a reminder, summer squash are frequently (but not always) young winter squash, eaten while the rinds are soft and edible. They are available…
The New Mexico Department of Agriculture will hold four public hearings to propose the repeal and adoption of 21.15.1 NMAC — “Organic Agriculture” (view the Organic Agriculture Proposed Rule here). During the public hearings the newly proposed fee structure for the New Mexico Department of Agriculture’s Organic Program will be…
By Denise Miller / For the Journal Published: Wednesday, June 7th, 2017 ALBUQUERQUE, N.M. — If you find yourself craving more salads and even cooked greens as the weather heats up, don’t sweat it. On second thought, that’s exactly the point. As the temperature warms up, and we sweat to stay…
Summer squashes are frequently (but not always) young winter squashes, eaten while the rinds are soft and edible. Versatile and tasty, summer squash varieties are available from New Mexico’s farmers starting in June and heading into fall. There are many varieties of summer squash available for your kitchen, from the ubiquitous zucchini, to…
There are many reasons why fresh lettuce purchased from your local farmer is superior to the corporate-grown greens on your grocery store shelf. Here are the top five! 1) Local greens have more nutrition and better taste Local lettuce is at its peak flavor, nutrition, and freshness, having been picked…
ALBUQUERQUE, N.M. (KRQE) – Lowe’s grocery stores are giving shoppers in Albuquerque and Santa Fe some motivation to eat locally grown fruits and veggies. The new program called “double up food bucks” kicked off Wednesday. The dollar-for-dollar match allows shoppers to use their snap benefits to buy fresh New Mexico-grown produce…
SANTA FE TODAY: Food King and Lowe’s grocery stores are giving shoppers in Santa Fe and Albuquerque new motivation to eat more locally grown fruits and vegetables this season. Shoppers who receive Supplemental Nutrition Assistance Program benefits (SNAP, formerly known as food stamps) can now receive dollar-for-dollar match—up to $25…
Special thanks to our 2017 Annual Conference Sponsors Our Co-Title Sponsors Plus support from
Do you want a peak at the 2017 NMFMA Annual Conference agenda before you arrive for the conference in Santa Fe this week? Well, we have it for you! Click HERE to download a PDF! (It might take a tad longer than normal to download because it is a large document.) The agenda includes: An…
The New Mexico Farmers’ Marketing Association is excited to sponsor our 19th Annual Conference, which will be held March 10th and 11th in Santa Fe! The mandatory Double Up Food Bucks workshop will be held on March 9th. Register here by March 3rd! Break open your creative box and envision the possibilities for your farmer’s market, farm stand, farmers, and community! This…
Bernalillo County is committed to strengthening the local food economy by creating job opportunities, nurturing the next generation of farmers, and increasing the availability of locally grown food throughout the county. Grow The Growers (GTG) is a farm training and business incubator program created to attract new and emerging farmers into…
New Mexico Organic Certification Program – White Paper Prepared for the Thornburg Foundation January 2017 Executive Summary According to the New Mexico Department of Agriculture (NMDA), organic food sales in New Mexico are currently around $40 million per year and there are over 150 organic certified operations (farms, processors, handlers,…
Save the date for the 2017 New Mexico Farmers’ Marketing Association Annual Conference! This year’s conference will take place March 9th through 11th at Santa Fe Community College. Things kick off in the afternoon on Thursday, March 9th for the Double Up Food Bucks workshop. This workshop is mandatory for…
By Denise Miller / For the Journal Published: Wednesday, September 28, 2016 ALBUQUERQUE, N.M. — “What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne That is a sentiment with which Kristen Davenport of Boxcar Farms…
By Denise Miller / For the Journal Published: Wednesday, August 24, 2016 ALBUQUERQUE, N.M. — The best cucumbers you have ever tried, butter lettuce as sweet as its name, heirloom tomatoes that taste purple and basil so bright that one leaf carries the essence. At Silver Leaf Farms in Corrales,…
The New Mexico Tourism Department is proud to announce the launch of the New Mexico True Certified program, an initiative that will allow select New Mexico businesses to leverage the hugely popular New Mexico True brand to build their product’s recognition and amplify their existing marketing message. The New Mexico…
BY ALEXIA SEVERSON, LAS CRUCES SUN-NEWS PUBLISHED: JULY 13TH, 2016 “There’s always fruit in the fridge now and now I cook with fresh vegetables instead of buying them frozen,” Acosta-Lombino said. Acosta-Lombino said she tries to visit the farmers market in downtown Las Cruces to stock up on produce every Saturday. “If I…
BY CODY HOOKS FOR THE TAOS NEWS PUBLISHED: JULY 8TH, 2016 One of Taos’ greatest assets is its deep agricultural tradition. But organic, healthy, local food can sometimes be pricey, especially for low-income families on tight budgets and with limited time to shop around. A growing program, Double Up Food Bucks, empowers people on…
Two training and certification courses are being offered by New Mexico State University in Albuquerque! For additional information about either of the trainings email Gloria Hernandez. AUGUST 8th – 9th, 2016: Better Process Control School, Acidified Foods Only (English Course) This two-day course will be presented at the South Valley Economic…
By Denise Miller / For the Journal Published: Wednesday, June 22, 2016 ALBUQUERQUE, N.M. — Perhaps the most extraordinary thing about eating food that has just come out of the ground is that everything tastes spectacular. Enter Seth Matlick’s radishes. Who knew that the unassuming radish could be the…
By Denise Miller / For the Journal Published: Wednesday, May 18, 2016 ALBUQUERQUE, N.M. — It’s hard to say where Marjory Sweet looks happier. Is it in the field when she bends down to uncover a row of budding spigarello or in her kitchen where she casually tends the sauté pan?…
The deadline to register for the 2016 Market Manager Conference is February 26th! The conference will be held March 11 and 12. REGISTER NOW to avoid a late fee. The conference is free for up to two representatives from each member market and for NMFMA board members. (But even if you owe…
By Denise Miller / For the Journal Published: Thursday, January 28, 2016 Since 2010, low-income New Mexicans have benefited from a powerful and growing program that addresses challenges of food access and improved nutrition all while stimulating market demand for locally grown produce – the Double Up Food Bucks…
Save the date for the 2016 Market Manager Conference! The conference will be held March 11th and 12th in Albuquerque at the Carpenters Union (the same great location as last year). Our theme for this year’s conference is “resilience,” and we look forward to exchanging ideas and information about what resilience means…
Yes, there are farmers’ markets that run during the winter in New Mexico! And you can find more than just local dried beans and chile powder at these markets. (But who doesn’t love dried beans and chile powder?) Many farmers continue to grow fresh greens in hoop houses, or provide…
By Denise Miller / For the Journal Published: Wednesday, October 21, 2015 We’re all still learning how to make locally grown and raised foods a significant part of our diet, but Executive Chef Chris Pope at Zinc Wine Bar & Bistro has some pretty clear ideas of how to make…
By Denise Miller / For the Journal Published: Wednesday, September 16, 2015 So you want to cook like a restaurant chef, but not quite sure how to go about it? Enter Catherine O’Brien, executive chef and co-owner of TerraCotta Wine Bistro near the Georgia O’Keeffe museum in Santa Fe. If…
By Denise Miller / For the Journal Published: Wednesday, August 12, 2015 What takes top billing at a gastropub, the drinks or the food? At Soul and Vine Restaurant in Albuquerque, a creative chef and the use of local farm fresh ingredients help give the upper hand to food. “The…
DENISE MILLER/FOR THE JOURNAL The farm-to-table buzzword is well-established now at restaurants across the country, and many chefs are finding ways to thoroughly integrate the locavore ethic into their kitchens. Yet it’s not every day we hear about locally sourced food in tandem with Asian cuisine. But at Mu Du…
DENISE MILLER/FOR THE JOURNAL In mid-September, chef Sean Sinclair of Farm & Table wasn’t quite sure what the final recipe for his upcoming Spaghetti Squash Tamales would be. Hard squash were not off the vine yet, and the late summer harvest was still keeping him busy. But by mid-October, things…
Santa Fe chef uses local growing schedule to decide his restaurant menu DENISE MILLER/FOR THE JOURNAL ALBUQUERQUE, N.M. — His pressed white chef’s coat is easy to spot in the glimmering morning light at the Santa Fe Farmers’ Market.utive chef Andrew Cooper of Terra calmly make his way around the…
The NMFMA has just released it’s annual food guide, LOCALLY GROWN. This handy booklet contains great information on what’s in season when, how to use and enjoy new varieties of fruits and vegetables, seasonal recipes, and why it’s so important to support your local growers. Get your free copy at…
September is magical in New Mexico. The light has softened, the air has cooled and an abundance of fresh produce spills from tables at our local growers’ markets, including mouth-watering heirloom tomatoes with idiosyncratic shapes and quirky names like the mortgage lifter, the Paul Robeson and the radiator. And for…
Izanami chef’s recipes call for the best, freshest ingredients, and simple preparation. DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Kim Müller, shown here preparing nasu dengaku with den miso sauce, says none of the food at izanami is hard to prepare. It’s as simple as “buy the best quality ingredients you…
Zacatecas chef uses fresh ingredients, imagination to produce modern Mexican comfort food DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Daniel Marquez of Zacatecas Tacos & Tequila circles back to the word authentic many times when describing the food at the upscale tacqueria and tequila bar in Albuquerque’s Nob Hill neighborhood. And…
Santa Fe chef takes a different approach to preparing asparagus DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Home cooks might be surprised how much they have in common with classically trained chef and restaurant owner Matt Yohalem of Il Piatto in Santa Fe. Asparagus bisque features super-fresh asparagus from Santa Fe Farmers’…
Have you heard about the recent grasshopper invasion plaguing the Albuquerque area? Here’s some background from Joanie Quinn, Organic Advisor for NMDA “We have been getting calls all morning about a massive grasshopper invasion on the west side of Albuquerque, and also affecting the East Mountain area. People are reporting…
The NMFMA has begun working on a new column with our partners at Edible Santa Fe! We’ll be bringing you cooking tips for local ingredients by some of New Mexico’s own chefs. When Sarah Hartford of Hartford Square cooks with broccolini it comes from a place of passion. As an…
The signs are clear: Carrots, parsnips, potatoes, pumpkins and squash are on our tables. Hanging ristras, garlic braids and dried gourds are in our homes. The sun is lower in the sky and the smell of piñon is in the air. Late fall in New Mexico is here. For our…
At the NMFMA we are all about local food and supporting our Farmers’ Markets; sometimes we like to take things even more local and do it at home, especially when the markets have closed and we are craving fresh food. I like to grow sprouts, especially alfalfa, because they are…
As cooler weather settles in, look for October farmers’ markets to bring more foods that enjoy a light frost like chard, spinach, kale and winter squash. Salad greens should still be plentiful, along with carrots, beets, potatoes, turnips, Jerusalem artichokes and the last of the season’s fresh chile. Many markets…
You may be wondering why we’re talking about tomatoes in the middle of November. I wrote this post a few weeks ago, but with the business of closing the “official” market season, I haven’t had any time to put it up! It was a great experience, so I wanted to…
Dehydrating onions using the string method Last month Denise wrote a bit about her routine for storing local produce for winter in our Albuquerque Journal column, and that got me thinking I should look into it a bit more. There are all sorts of reasons for me to learn food…
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