Issue 29 · Fall 2013
SANTA FE ®· ALBUQUERQUE · TAOS
Local Food, Season
resilience Food Corps · Farm Camp · Young Farmers Coalition Member of edible communities
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FALL 2013 - the Resilience issue departments 2
Letter from the Editor
50 Eat Local Guide
What’s Fresh, What’s Local
55 edible notables
Source Your Pantry Locally By Amy White
O n t h e C ov e r
56 last bite: school lunch By Stephanie Cameron
Local Organic Meals on a Budget By Lynn Cline
Delicious New Mexico Camino de Paz School and Farm By RoseMary Diaz
kitchen table politics Don’t Like Radishes? Try Gardening… By Nelsy Dominguez
edible traditions The Power of Plants By Lisa Masé
back of the house RevolutionARY Bakery By Ashlie Hughes
Edible Mocktails By Natalie Bovis
Table Hopping Kid-Friendly Eating By Emily J. Beenen
28 Farm Camp
By Amanda Rich
30 FoodCorps Digs Deep in New Mexico By Nissa Patterson
32 Young Farmers Coalition By Sarah Wentzel-Fisher
34 Veteran Farmer Project By Sarah Wentzel-Fisher
36 Somos Gente de la Tierra the Sembrando Semillas Program By Pilar Trujillo
Photo by Stephanie Cameron
letter from the editor I am bothered by the overuse of the word sustainability. In April, while attending the closing keynote address of the annual Beyond Pesticides Forum, Rodale Institute Farm Director Jeff Moyer asked the audience if, when referring to their marriages, they would ever use the adjective sustainable. Accompanied by much laughter, he pointed out that we must think bigger than sustainable systems and methods for food production. We need to think beyond practices that do no harm, beyond the maintenance of the status quo, to methods that proactively make things better. We must build resilience. Language is important. A few weeks ago I visited central Iowa to attend my sister’s wedding, held at my father’s home along the Des Moines River. As I drove along corn and soy fields, small placards reading Agrigold, Pioneer, Prairie Brand, and Syngenta proclaimed the proprietary varieties grown in each field. The ubiquity of these signs was discouraging. These farms, growing grains for fuel, were cultivated in a way that prohibited any conversation or collaboration with nature—and no creativity or space to learn. A summer of drought left Iowa farmers fearful of low yields and crop loss, and searching for engineered solutions. But farming is unpredictable. The work is as much an exercise in adaptation as it is in production. For the wedding, I was in charge of the dinner: smoked brisket, barbequed ribs, summer squash salad, roasted turnips, sweet corn, and brioche. The beef came from a rancher north of Ames, Iowa. The staples and dried goods from Wheatsfield Co-op. The herbs and vegetables from Table Top farm near Nevada, Iowa, and from my father’s garden. In the days leading up to the wedding, my nephews relished the opportunity to pick zucchini, raspberries, and eggplant from the garden. They found unusual beetles and carried them to show less enthusiastic adults. We discussed how the peaches did well this year, and speculated why the onions did not. For me, a visit to Iowa always means seeking out variety in a state of monoculture, looking for creativity in fields of ubiquitous homogeneity. In this issue we look to forward-thinking New Mexicans who imagine a different world; a world where health, food, variety, and sharing trump wealth, material goods, propriety, and competition. Good food starts in the garden, and a healthy garden starts with vital soil, clean water, and ecological diversity. Good food also starts with bravery and optimism. Our collective challenges, immediate and long term, are great and heavy. Our ability to peacefully and joyfully break bread together requires love, levity, and flexibility as much as it requires pragmatism and hard work. Many of the following articles focus on individuals and programs fostering a love for growing food and an increased capacity to cultivate healthy farms and gardens. These efforts are all exercises in resilience. We can find information on the internet, but knowledge is embodied in human beings. We know from doing things, adaptation comes with practice. The more we grow food and teach how to grow food, the more we know about how healthy food systems work. More than anything, I hope this issue of edible Santa Fe is a call to action—a call to stretch your imagination, palate, and comfort zone; to start a garden; to join a CSA; to send your kids to farm camp; to introduce yourself to a farmer at the farmers market; to visit a farm and pull some weeds; to eat a tomato straight off the vine; to not just think about sustainability, but to practice resilience. Sarah Wentzel-Fisher
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PublisherS Bite Size Media, LLC Stephanie and Walt Cameron
Editor Sarah Wentzel-Fisher
Copy Editors Margaret Marti, Sarah Skenazy
Contributors Emily J. Beenen, Natalie Bovis, Lynn Cline, RoseMary Diaz, Nelsy Dominguez, Ashlie Hughes, Lisa Masé, Nissa Patterson, Amanda Rich, Pilar Trujillo, Amy White
design and layout Stephanie Cameron
PHOTOGRAPHY Stephanie Cameron, Kate Greenberg, New Mexico Acequia Association, Bob Nichols of USDA, Erda Gardens, Zoë Isabella
web & social media editors Stephanie Cameron, Sarah Wentzel-Fisher
Web & Social Media Contributors Ashlie Hughes, Gail Guengerich, Lisa Masé, Joseph Mora, Nissa Patterson, Amy White
Video Producer D. Walt Cameron
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What can you do to join in? October 1 – 31 Take the Eat Drink Local Challenge Support local restaurants during the Moveable Feast Attend one of the many local events occuring duing Eat Drink Local Month
We’re thrilled to announce our first annual Eat Drink Local Month, a thirty-one day fest to celebrate our local foodshed. October 1 kicks off our Eat Drink Local Challenge. Partners from every part of our local food system urge you to dine out, cook in, and celebrate the ingredients, landscape, and people behind our plates through a month’s worth of events, restaurant meals, and plenty of cooking and drinking at home.
Start planning your month at ediblesantafe.com/eatlocal Brought to you by
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ALBUQU ERQU E • SANTA FE • TAOS • & More edible Santa Fe Fall 2013
Local Food Events in October October 5, Santa Fe
October 19, Albuquerque
October 5, Albuquerque
October 19 – 20, High Rolls
2013 Farmers Market Fall Fiesta & Gala www.farmersmarketinstitute.org
Participating restaurants commit to bringing you menus that are at least sixty percent locally sourced. ALBUQUERQUE • Amore Neapolitan Pizzeria • • Artichoke Café • • Blackbird Buvette • • Cool Water Fusion Restaurant • • Cosmo Tapas Restaurant and Bar • • Farm & Table • • Flying Star Café • • Hartford Square • • La Merienda at Los Poblanos • • M’Tucci’s Kitchina • • Pop Fizz • • Marcello’s Chophouse • • Savoy Bar & Grill • • Seasons Rotisserie & Grill • • The Grove Café & Market • • The Supper Truck • • The TFK Smokehouse • • Vinaigrette • • Wagner’s Farmland Experience • • Yanni’s Lemoni Lounge • • Zinc Wine Bar & Bistro •
SaNTa FE • Il Piatto, Italian Farmhouse Kitchen • • Joe’s Dining • • La Boca • • Momo & Co • • Revolution Bakery • • Santa Fe Culinary Academy • • Sweetwater Harvest Kitchen • • Taberna • • Terra at Four Seasons Resort • • The Red Sage at Buffalo Thunder Resort • • Vinaigrette •
TaOs • ACEQ Restaurant • • Doc Martin’s at the Taos Inn • • El Meze Restaurant • • Mosaic Fine Dining • • Sugar Nymphs Bistro • • The Gorge Bar & Grill •
LOs LUNas • Green House Bistro and Bakery • • Wagner’s Farmland Experience •
see menus @ ediblesantafe.com/moveable-feast
New Mexico Brew Fest www.nmbrewfest.com
Pumpkin Palooza Day www.riograndefarm.org
Apple Festival www.hrmplions.com
October 20, Albuquerque
October 5 – 6, Santa Fe
Bikes & Brews Albuquerque Bike Tour www.routesrentals.com
Harvest Festival www.golondrinas.org
October 22, Albuquerque
October 5 – 6, Taos
Taos Wool Festival www.taoswoolfestival.org
March of Dimes Signature Chefs Auction www.marchofdimes.com/newmexico
October 6, Albuquerque
October 24, Around the State
Los Poblanos Cooking Series - Sweet & Savory www.lospoblanos.com
October 12, Albuquerque Cider Festival tinyurl.com/klmyp87
Food Day Events will be celebrated around the state. Mayor Coss has proclaimed October 24, 2013 as Food Day in Santa Fe. www.foodday.org
October 24, Santa Fe
October 12, Albuquerque
Planning for Santa Fe’s Food Future www.FarmtoTableNM.org
October 13, South Valley
8th Annual Traditional Agriculture & Sustainable Living Conference 4bridges.org/annual-conference/2013-conference
October 18 – 20, Taos
September 15 – October 31 Los Lunas & Corrales
Seventh Generation Fund Benefit www.tnafanm.org
October 25 – 26, Española
Local Food Festival & Field Day www.localfoodnm.org
Food is Medicine, Water is Life 6th Annual GFJI Gathering www.growingfoodandjustice.org
Wagner’s Farmland Experience www.wagnersfarmlandexperience.com
October 19, Albuquerque
October 5, 12, 19, 26, Albuquerque
Second Annual Marigold & Harvest Festival www.farmandtablenm.com
Winery Bike Tour www.routesrentals.com
tons more events listed @ ediblesantafe.com/eatlocal
Celebrate local food and pledge to eat only locally grown and produced food for the entire thirty-one days of October. Many producers and growers offer discounts to those that take the challenge. take the challenge @ ediblesantafe.com/challenge
what's fresh, what's local
Source Your Pantry Locally By Amy White âˆ™ Photos by Stephanie Cameron
Local produce is wonderful as far as it goes, but a well-stocked pantry needs its staples. It may be surprising to learn that we can get a variety of those items locally as well. For the adventurous, committed locavore, local products can be substituted for certain pantry items that just don't grow in New Mexico. Many farmers markets operate on limited schedules throughout the winter, which is a great time to shop for these products.
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Wheat Flour Before World War II, Northern New Mexico was the breadbasket of the Southwest. Locally produced white and whole-wheat flour is available from La Montañita Co-op as well as from Beneficial Farms CSA. These flours come either from the Valencia Flour Mill near Belen, Mountain Mama Milling in Monte Vista, Colorado, or the Sangre de Cristo Agricultural Producers' Cooperative, a group of over thirty farmers growing organic wheat near Taos. Blue Bird Flour is milled in Cortez, Colorado, from locally grown wheat, and in Navajo country anyone will tell you it's the best flour to use for frybread!
Cornmeal Blue corn is the most treasured grain of the Pueblo tribes. Tamaya Blue corn products, including blue and yellow cornmeal, atole, and cornbread mix, are an enterprise of Santa Ana Pueblo. They are available at The Cooking Post in Bernalillo along with other American Indian food products, and at La Montañita Co-op and at Cid's Food Market in Taos. Corrales Chile Company also sells blue cornmeal, atole, and dried blue corn; Red Tractor Farm sells blue cornmeal in Albuquerque. The Santa Fe Farmers Market features blue cornmeal from Talon de Gato Farm, and heirloom red cornmeal, as well as blue, from Monte Vista Organic Farm in Española.
Honey Instead of sugar, try using ultra-local, ultra-sustainable honey. Local bees pollinate local produce, so it's a win-win situation. For white sugar, the best substitute is a lighter, milder honey such as clover. Dark, spicy buckwheat honey is a great substitute for brown sugar. Local honey producers sell at every farmers market in New Mexico. Bee Chama Honey sells over fifteen different varietal honeys from their farm store in Lemitar, and at the Socorro Farmers Market. See our guide to baking with honey on www.ediblesantafe.com.
Whole Grains – quinoa, chicos, posole, wheat berries Instead of water-intensive rice, consider healthy, locally grown whole grains. Corn and beans eaten together form a complete protein, while quinoa is a complete protein all by itself. Wheat berries are delicious as a breakfast cereal or in grain salads. Quinoa is a pseudo-cereal, in the same family as beets and lambsquarters. White Mountain Farm in Mosca, Colorado, was the first largescale producer of quinoa in North America. Their unique black quinoa as well as standard quinoa can be purchased through their website, www.whitemountainfarm.com, or from Beneficial Farms CSA. Posole and chicos are two very different traditional corn products. Chicos are horno-roasted dried sweet corn, a uniquely New Mexico treat not usually seen outside the state. Posole is dried corn treated with lime (calcium carbonate) and used in soups or side dishes. Chicos can be hard to find, but a surprising number of farmers make them, so keep an eye out. They're available seasonally from Harvest
Gifts at Albuquerque and Corrales farmers markets, Wagner Farms in Corrales, Schwebach Farms, Casados Farms in San Juan Pueblo, Taos Pueblo, a few vendors at the Santa Fe Farmers Market, and from La Montañita Co-op. Dried posole is available from Trujillo Farms and a few other vendors at the Santa Fe Farmers' Market, as well as from Casados Farms through Cid's Food Market in Taos and many other stores. Wheat berries are a good local substitute for barley, bulgur, or farro. Sangre de Cristo Agricultural Producers Cooperative offer hard red winter wheat berries through La Montañita Co-op.
Beans – pinto, bolita, tepary, anasazi, and many other varieties Beans are an ancient crop in the Southwest, and the Estancia Basin is New Mexico's most productive bean-growing region. Pintos are the main crop, but bolita beans are even more tender and flavorful. Seek out fresh beans because they cook much faster and more evenly than the ones you can buy at grocery stores. Jesus Guzman sells an exceptionally wide variety of beans at the Santa Fe Farmers Market. Schwebach Farm sells pintos and bolitas at their farm in Edgewood, as well as at several farmers markets around the state. La Montañita Co-op carries beans from Schwebach, Akin, and Patchwork Farms. Macias Farms and Harvest Gifts also sell pinto beans at the Albuquerque Downtown Growers Market. In Taos, Cid's Food Market carries bolitas from the Estancia basin.
Animal Fats Oils are very difficult to find locally, because New Mexico doesn't grow many oil crops, and the pressing is expensive. Colorado Mills in Lamar, Colorado presses local sunflower oil, and New Mexico produces some peanut oil, but the pressers don't yet sell directly to consumers. For now, if you want a local cooking fat, lard is a great option. Properly rendered, lard is white and clean-tasting, much like vegetable shortening. Chicken fat, also known as schmaltz, adds wonderful flavor to savory dishes. Keller's Farm Store sells both lard and chicken fat from animals raised in Colorado, and the Real Butcher Shop in Santa Fe plans to sell lard and chicken fat from animals raised in New Mexico. Of course, intrepid souls can make their own butter from local cream such as Rasband (or soon, De Smet Dairy.) Even better, Old Windmill Dairy produces small quantities of butter that they sell by pre-order, or on a first come, first served basis at farmers markets.
Nuts – pecans, pistachios, peanuts New Mexico is the second or third largest pecan-producing state, depending on the year, and Doña Ana County is the top pecan-growing county in the US. Del Valle organic pecans are available from La Montañita Co-op and online. Pistachios from the Tularosa Basin are available from Heart of the Desert and McGinn's Pistachio Tree Ranch online, at their farms, at La Montañita, and at many other stores. Most of the nation's organic peanuts, a sweet variety called Valencia, are grown in Eastern New Mexico. Sunland in Portales, the largest organic peanut processing facility in the country, has cleaned up its act after last year's salmonella outbreak, and reopened just a few months ago. subscribe @ ediblesantafe.com
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what's fresh, what's local Homemade Vinegar Making your own vinegar is easier than it sounds, and so much more flavorful than the store-bought varieties. The good bacteria from fermentation are very healthy for the digestive system. 1 bottle locally produced red or white wine 1/4 cup Bragg's or other unpasteurized vinegar Sterilize a glass jar or ceramic crock by pouring boiling water over it in the sink. Combine ingredients in the container, and cover with cheesecloth or a clean dish towel secured with a rubber band. Set in a warm, dark place (about 70 – 90° F) where the temperature doesn't fluctuate too much, and where you won't notice the vinegar smell. In about three weeks, the “mother” should begin to form. It should look like an oily film or gelatinous mass. Don't worry, those are the good guys! If mold forms, the batch must be discarded, but that is rare. After another week or two, taste the vinegar, preferably without disturbing the mother on top. The easiest way is by inserting a straw down to the bottom of the container, then putting a finger over the end to pull up a small amount of liquid. If it tastes like vinegar, it's done, but it doesn't hurt to leave it longer. This vinegar should not be used for canning, as the pH may not be low enough to be safe, but it's great in salad dressing and other recipes. To start a new batch, just remove the mother, pour off the vinegar, and add more wine. Repeat indefinitely.
Honey Wheat Crackers, New Mexico Style Crackers are nice to have on hand. Most people never think of making them at home, but actually they're fast and easy. Experiment with different spices in this recipe, like rosemary, onion powder, or even ground sun-dried tomatoes. Homemade crackers don't keep as long, however, because they don't have all the preservatives of store-bought versions. The following recipe is adapted from the King Arthur Whole Grain Baking cookbook. 1 1/4 cup whole-wheat flour 1/2 teaspoon salt, plus more for topping (if desired) 1/2 teaspoon red or green chile powder 4 tablespoons cold butter, plus 1 tablespoon melted butter for topping (if desired) 1 1/2 tablespoons honey 1/4 cup water Preheat oven to 400° F and line 2 baking sheets with parchment paper. Mix flour, half the salt, and half the chile together. Cut butter into small pieces and work in with fingers or a pastry cutter. In a separate bowl, dissolve honey in water. Add to the dry ingredients and stir until the mixture forms a ball. Don't knead it too much; the dough should be a bit crumbly. Divide into two equal parts and cover one to keep it from drying out. Roll out one ball of dough to about 1/16-inch thickness. Cut into 1-inch squares with a sharp knife or a pizza cutter. Place on baking sheet and sprinkle with salt. They don't spread at all, so space them closely. Bake for about 5 minutes, then check to make sure they're not getting too brown. Bake 4 minutes more, then check again. If some are browning too quickly, remove them with a spatula and continue baking. When all the crackers are nicely browned, cool them on a parchment-lined wire rack. Store in an airtight container. Makes about 8-dozen, depending on how thin they are rolled. Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found on www.ediblesantafe.com and on her blog, www.veggieobsession.com. subscribe @ ediblesantafe.com
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G0at cheese stuffed squash blossoms ready forSanta frying in batter. edible Fe Fallcornmeal 2013 14
Local Organic Meals on a Budget By Lynn Cline ∙ Photos by Stephanie Cameron
“Many people want to include more organic and local foods in their meals, but feel it’s not within their budget,” says Tony McCarty, Kitchen Angel's executive director and a member of the LOMB organizing committee. Local Organic Meals on a Budget (LOMB)— a collaboration of Kitchen Angels, the Santa Fe Farmers Market Institute, the Santa Fe School of Cooking, and Home Grown New Mexico—offers classes featuring affordable, healthy ingredients taught by some of Santa Fe's finest chefs. “We show you how to shop for and prepare delicious local, seasonal meals—for less!” Learn how to prepare delectable, nutritious meals, and receive recipes to take home. At the end of the ninety-minute class you'll taste the meal prepared by the guest chef and ask any questions. Plus, one lucky person takes home a bag of groceries, sponsored by Whole Foods, after each class. Classes are free for WIC and EBT clients. The LOMB coalition of partners is instrumental to the success of every class. “We each bring a wealth of expertise, talent and interest to the table. And, miraculously, each of us has our favorite task so everything gets done.” The first two seasons' classes could accommodate thirty people, but LOMB has always intended to reach a broader audience. Through their website, DVDs, and a larger venue, they are now in a position to teach even more people how to prepare simple, fast, and easy meals, and share strategies on how to save money on clean, healthy food. Since launching in 2011 with its first class at Kitchen Angels, LOMB has grown rapidly. When the Santa Fe School of Cooking joined the coalition this year, they moved classes to the school's brand new, state-of-the-art teaching kitchen that accommodates sixty students per class. Classes are held at the Santa Fe School of Cooking from 5:30 to 7 pm and run through December. Schedule highlights include Veggies Gone Wild! Re-Imaging Vegetable Dishes taught by Vinaigrette's Erin Wade on September 18; It's the Great Pumpkin Charlie Brown taught by Harry Shapiro and Peyton Yung of Harry's Roadhouse on October 16; A New Twist on Holiday Favorites taught by Andrew Cooper of Encantado's Terra on November 20; and Raw and Saucy: Soups, Sauces & Tasty Holiday Treats taught by Danny Rhodes and Matthew Sherrill on December 18. For full class descriptions and to register, visit www.localorganicmeals.com.
The following recipes come from LOMB classes. They offer options for quick and easy meals you can prepare for under twenty dollars with organic produce purchased from the farmers market or natural foods grocers like La Montañita Co-op or WholeFoods, as well as a few staples you probably have around your kitchen. We have included the prices we paid for ingredients while shopping for these recipes, but prices may vary based on the seasonality and availability of fresh fruits and veggies. When planning meals around the farmers market, it’s important to remember what’s available from week to week might change. Talking with your farmer about what he or she will be selling in the coming weeks will make meal planning easier and more affordable, and you might just make a new friend. Bon appétit! Lynn Cline is a former food editor and the author of two books – Romantic Days and Nights in Santa Fe and Literary Pilgrims: The Santa Fe and Taos Writers' Colonies, 1915-1950. She also loves to cook, when not dining out. Read more by Lynn at www.santafe.com/blogs/lynn-cline.
Easy Tomato Salad Courtesy of Richard Bertinet Serves 4
4 ripe tomatoes 2 small shallots, peeled and minced Small knob of fresh ginger, peeled and finely grated 1/2 cup fresh chiles, very finely minced (try Shishitos for a change) Small handful of fresh herbs, roughly chopped (basil, cilantro, chervil, whatever is your favorite) 2 15-ounce cans of organic beans (pinto works well; you can use garbanzo, black, or any mixture you like)* Zest and juice from one lemon or lime 2 tablespoons red wine/sherry vinegar 2 tablespoons extra virgin olive oil Salt and pepper to taste Rinse the beans under running cold water and drain them well in a colander. Put them in a bowl, then add and toss everything except the tomatoes. Cut tomatoes into quarters and lightly toss in with other ingredients. Season to taste and enjoy! * You also can start with dried beans if you want to cook your own.
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cooking fresh Roasted Organic Chicken
Cost: $12 – $ 14
Serves 6 A roast chicken can stand as the centerpiece of a meal with a basic salad and bread, or can be the base for other dishes, like the chicken salad below. 1 whole chicken (3 – 4 pounds) Zest and juice of 1 lemon 2 tablespoon extra virgin olive oil 2 tablespoon local honey or agave nectar 1/3 cup fresh orange juice 1 big or 2 small garlic cloves, peeled and smashed Several sprigs of fresh thyme (or 1 teaspoon dried) 1 teaspoon salt 1 teaspoon black pepper, freshly ground Mix all ingredients except the chicken in a large bowl or pan. Add the chicken and toss well to coat the entire bird. Cover and refrigerate for 30 minutes, or up to 6 hours if you have the time, turning several times to be sure marinade gets to the entire chicken. Preheat oven to 450˚ F. Place the chicken on a rack in the roasting pan. Rub remaining marinade on chicken. Turn oven down to 350˚ F as soon as you put chicken in oven. Roast the chicken for 60 – 75 minutes until the skin is browned and the meat is cooked through at its thickest point (170 – 180˚ F with a meat thermometer). Remove from oven and add a bit more salt and pepper. Let rest 10 – 15 minutes before carving and serving.
Mexican Chicken Salad
Courtesy of Mary Pat Butler Serves 4
Leftovers can often become a key ingredient for your next dinner. Consider roasting two chickens for your family, with the intention of making this meal the following night, or packing an special lunch. 2 1/2 cups diced or shredded cooked chicken Small handful of cilantro leaves, chopped (about 1/4 cup) 1 cup jicama peeled and diced 1/2 seeded and finely chopped jalapeño pepper 1 cup cored and diced apple 3/4 cup of mayonnaise (see recipe on next page) Juice of 2 limes 1/2 teaspoon ground cumin 1 head romaine lettuce, roughly chopped Mix together mayo, jalapeño, lime, and cumin. Combine chicken, jicama, apple, and cilantro in a large bowl. Add mayo mixture and mix lightly. Taste, and adjust flavors to your personal preference. Tortilla Bowls 4 flour tortillas 2 tablespoons olive oil 3 clean and empty 15-ounce cans Preheat the oven to 400˚ F. Place cans on a baking sheet, open side down. Brush both sides of the tortillas with water to soften. Brush lightly with olive oil and drape over cans to form the bowl. Bake for 5 – 7 minutes. Using tongs, carefully remove bowls from cans and place open side up on baking sheets. Set cans aside. Bake bowls for an additional 4 minutes. Set aside to cool. Sugared Pecans 1/4 cup sugar 1/4 teaspoon cayenne 1/4 teaspoon salt 1/2 cup pecan pieces or halves Melt sugar in a wide frying pan over medium heat. Add cayenne, salt, and pecans. Stir until nuts are coated. Transfer nuts to a plate. Let cool completely, then break apart. Put a handful of romaine into the tortilla bowls, spoon in chicken salad, and sprinkle with pecans. Alternatively, serve as a salad on fresh greens or use in a sandwich made with whole grain bread.
This page: Roasted Organic Chicken Serve with vegetable or salad and bread. Opposite page: Stuffed Squash Blossoms with Blistered Cherry Tomatoes Makes a vegetarian meal or appetizer. 16
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Stuffed Squash Blossoms with Blistered Cherry Tomatoes
Courtesy of Harry Shapiro, Harry’s Roadhouse
Homemade Mayo Cost: $19.11
Serves 4 as light vegetarian meal or 6 as an appetizer. Stuffed Squash Blossoms 12 large squash blossoms 6 tablespoons vegetable oil Filling 5 ounces fresh chevre (Old Windmill is a great choice) Zest of 1/2 lemon 1 tablespoon fresh herbs (basil, chives, thyme, or parsley) Batter 1/2 cup cornmeal 4 tablespoons cornstarch 1/4 teaspoon baking soda 1/3 cup milk Salt and pepper, to taste 2 egg whites* Clean blossoms by removing the spikes where flower joins stem. Cut a lengthwise slit in blossom, then remove pistil and stamen from inside the blossom.
Makes about 1 cup Part of cooking on a budget is making sure nothing goes to waste. The previous recipe calls for egg whites, so here’s one suggestion of how to use the yolks. You could also use this mayo in the recipe for Mexican Chicken Salad. 2 large egg yolks 1 1/2 teaspoons fresh lemon juice 1 teaspoon white wine vinegar (plain white or apple cider will also work) 1/4 teaspoon Dijon mustard 1/2 teaspoon salt plus more to taste 3/4 cup canola oil If you have an electric mixer, you should use it for this recipe, but it is manageable by hand with a whisk. In a small mixing bowl, combine all ingredients, except the oil, and whisk together. Whisking constantly, slowly pour the first third of the oil into the egg mixture about a tablespoon at a time and continue to beat vigorously for about 4 minutes. Then slowly pour the rest of the oil into the mixture and beat for another 8 minutes. Put into a sealable container and refrigerate immediately. Note: raw eggs are not recommended for infants, the elderly, or pregnant women.
In a small bowl, mix all the filling ingredients until well combined, then spoon into a plastic sandwich bag. Cut off one of the bottom corners of the bag and squeeze the filling into the center of each blossom, about 1 tablespoon in each. In a small bowl, beat egg whites by hand until they are frothy. In a medium bowl, mix the dry ingredients, add milk, then fold in the egg whites. Over a medium flame, heat the oil in a large sauté pan. Drop a little batter into the oil; if it immediately begins to bubble, it’s hot enough. Dip each blossom completely in the batter, then gently shake off excess. Fry on both sides until crispy and browned. Serve with blistered cherry tomatoes. Blistered Cherry Tomatoes 1 pint cherry tomatoes 2 tablespoons extra virgin olive oil 2 – 3 cloves garlic, pressed or sliced thin 1 tablespoon fresh herbs (basil, chives, or parsley), chopped Heat sauté pan on high heat until hot. Add tomatoes; do not move in the pan. Let them get a little charred, then turn down the heat and add oil and garlic. Resist the urge to stir. When the tomatoes start to release juices, remove them from the pan. Season to taste with salt and pepper. When cool, add chopped basil and other herbs. * Want to know what to do with your left over egg yolks? See the next recipe for easy homemade mayo. subscribe @ ediblesantafe.com
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501 Osuna Rd | Albuquerque, NM 87113 505.345.6644 | www.osunanursery.com Fall Gardening Hours: Monday- Sunday 9-5
cooking fresh Goat Feta & Kale Tart Courtesy of Kim Müller Serves 6 – 9
1 pie crust, rolled out to 1/8-inch thickness 2 cups (packed) kale, spines removed, coarsely chopped 1 onion/leek, diced 2 tablespoons butter Salt and pepper 2 eggs 1/2 cup milk 1/4 cup cream 1/3 cup goat feta, crumbled 1/4 teaspoon nutmeg
Preheat the oven to 375˚ F degrees and line a 10-inch tart pan or pie pan with the crust. Prick the bottom of crust with a fork. Line with foil and fill with pie weights or dried beans. Bake the crust for 10 minutes, remove foil and beans. Bake for another 3 minutes or so, until crust is almost fully cooked. Remove from the oven and set aside. Melt the butter in a skillet. Add onion/leek and cook over medium heat until soft, but not browned. Add the kale and cook until wilted. Season with salt and pepper to taste. In a medium bowl, mix eggs, cream, and milk with a whisk. Season with salt, pepper, and grated nutmeg. Assemble the tart by spreading the leek/chard mixture in the bottom of the prepared crust. Sprinkle the crumbled goat feta evenly around the tart. Pour in the egg mixture over everything, being careful not to overfill. Return the tart to the oven on a sheet pan and bake for 20 – 30 minutes, until the liquid is set. It should be just slightly loose in the very center when you take it out of the oven. Slice and serve warm.
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Arugula Beef or Tofu Salad Serves 4 to 6 Marinade and dressing for steak 1 shallot, finely chopped 1 sprig of rosemary, chopped 1/4 cup balsamic vinegar 1/2 cup olive oil 1 1/2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 clove garlic, finely chopped Salt and pepper to taste
Cost: $16 – $ 20
For the marinade, place everything in a bowl except oil. Then add oil in slow, thin stream, whisking as you add it. Add salt and pepper to taste. Marinade and dressing for tofu 1/4 cup soy sauce 1/4 cup dry sherry (you can substitute white or rice wine) 4 tablespoons rice vinegar 2 tablespoons brown sugar A few drops of roasted sesame seed oil (optional) 3 tablespoons canola or peanut oil In a medium saucepan, bring all ingredients except canola oil to a boil over medium heat and simmer for 1 minute, then remove from heat. Salad 1 pound grassfed chuck steak, or similar cut OR 1 pound tofu (for a vegetarian version) 2 cups arugula or mixture of arugula and baby spinach 2 scallions, finely chopped 1/2 cup baby sweet white turnips, sliced 1/2 cup radishes, sliced 1/2 cup snap peas cut into bite size pieces (Substitute other sweet crunchy veggies depending on what’s in season, such as raw sweet corn cut from the cob, carrots, or kholrabi)
Clockwise from top left: Farmers Market Cherry Crisp Make this crisp with any available seasonal fruit. Arugula Beef or Tofu Salad For the meat lover or vegetarian. Easy Tomato Salad Recipe on page 15.
For the beef version of this salad, set aside about half the marinade to use as salad dressing. Use the other half to marinate the beef for at least 1 hour. On a medium high grill, cook for 8 minutes on each side for a medium rare steak, and up to 15 minutes a side for a welldone steak. You can use the same times cooking the steak under a broiler on a racked broiler pan. Once cooked to desired doneness, let rest for 5 – 10 minutes, and then thinly slice. You can marinate chuck for up to 12 hours. Wipe excess marinade off meat or it will flame up on grill or burn in oven. For the vegetarian version, cut tofu in pieces desired for serving and place in a large casserole dish in a single layer, then pour the marinade over tofu. Let marinate for at least 5 minutes, and up to 30 minutes. Before cooking the tofu, drain off extra marinade and set aside to dress the salad. In a medium sauté pan on medium high heat, add the canola oil. Once the oil is hot, add the tofu. Let the tofu cook for about 4 – 5 minutes without turning. Once it starts to brown turn the cubes and continue to brown until most sides are crispy. In a large salad bowl, combine all the veggies. Pour dressing over the veggies and toss until well combined. Add meat or tofu, and toss again. Serve as a side or a main dish.
Farmers Market Cherry Crisp Courtesy of Peyton Young, Harry’s Roadhouse Serves 6 – 8
Crisp Topping 1/2 cup cold butter 1/2 cup brown sugar 1/2 cup oats 1/2 cup flour 1 teaspoon cinnamon 1/2 cup bread crumbs Mix all ingredients together until the butter is well incorporated and the mixture is crumbly. Cherry Crisp 4 cups sour cherries, pitted (substitute any seasonal fruit) 1/4 cup brown sugar 1 tablespoon cornstarch 1 tablespoon butter, cut into pieces Preheat the oven to 325˚ F. In a medium mixing bowl, combine cherries, brown sugar, and cornstarch, then turn into a 9-inch pie pan that has been rubbed with butter. Top with butter pieces, then cover fruit mixture with crisp topping. Bake for 30 minutes until bubbling. Serve warm with whipped cream, crème fraiche, or ice cream. Substitute other seasonally available fruit including apples, peaches, plums, or berries.
Mexican Chicken Salad A great recipe for leftover chicken. See page 16.
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f r e s h F A I R L O C A L
Upcoming Special Dinners & Events Wine dinners, fiestas, and festivals! Please join us for these very special events. Seating and spaces are limited. Please RSVP by emailing email@example.com
Sunday, September 15 – Latin Street Food Fiesta with guest chef Phillip Beltran
Guest Chef Phillip Beltran and his team will partner with Chef Jaye and her team to create a fun, festive event that will bring East LA street food to the patio of Farm & Table! Street food-style stations will be set up on the patio for noshing and exploring. Live music, beer & wine, art & poetry will accompany this fun 10-course tasting!
5:00pm Mingle & 6:00pm Food | $70/person
Saturday, October 19 – Marigold & Harvest Festival
Join us for the 2nd annual celebration of local, sustainable, and accessible food. La Parada Mercantile, Farm & Table and Sol Harvest Farm will be featuring activities including: live music, produce stand, farm walk, hands-on crafts, workshops, games, yoga, food demonstrations, Decorated Bicycle Contest, fun shopping, and more. Please carpool or ride your bike.
10:00am - 4:00pm | FREE Community Event!
Tuesday, October 8 – Flora & Fauna: A five course dinner for the vegetarian and the carnivore
BREAKFAST • LUNCH • DINNER
Join in on the Moveable Feast during Eat & Drink Local Month. Enjoy a mouth-watering culinary juxtaposition that will feature the best of our local bounty in two distinct menus: one all vegetable based and one animal based. Dinner will be paired with wine.
7:00pm Mingle & 7:30pm Dinner | $85/person
Tuesday, November 26 – Gratitude Dinner Please join us as we gather around the table for a very special family-style dinner at Farm & Table. We will feast on five delicious courses centered on local ingredients – each paired with wine.
6:30pm | $65/person
Tuesday, December 31 – A Very SHERRY New Years Eve Dinner: An eight-course exploration of Sherry Take a trip to the Jerez Triangle and join us for an adventure in Sherry drinking. Courses of Andalusian-inspired cuisine will be paired with the eight different types of Sherry, live Spanish guitar & special surprises.
6:30pm Mingle & 7:00pm Dinner | $95/person
8917 4th St NW
Albuquerque, NM 87114
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Dinner: Wed-Sat open at 5pm Brunch: sat-sun 9am-2pm
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Edible Mocktails Buzz-Worthy Drinks From the Garden
By Natalie Bovis, The Liquid Muse ∙ Photos by Stephanie Cameron Clinking glasses without liquor in them can seem counterintuitive. Can we make a toast without alcohol? Is it OK to serve juice drinks to kids in a martini glass so they can be part of the celebration? My answer to both of those questions is a resounding yes! The act of punctuating a celebration is not about booze but about the spirit of the event. A wedding, a baby shower, a seven-year-old’s birthday, why not clink glasses over a toast at any of these events? The buzz of sharing a few words in honor of a special occasion is intoxicating in itself and it brings smiles to every face in the room. This idea was the inspiration behind my first cocktail book Preggatinis: Mixology for the Mom-To-Be, which features more than seventy-five recipes for nonalcoholic, festive drinks. Just as with cocktails, great tasting nonalcoholic drinks begin with quality ingredients: fresh juices, homegrown herbs, fruits and veggies, and homemade ingredients such as syrups, purees, and shrubs (spiced, vinegar-infused fruit juices). These items are used in a healthy meal, or mixed into a cocktail at a craft mixology bar, so they are a no-brainer for nonalcoholic drinks, as well. It all begins in the garden. The first thing I tell attendees in my cocktail classes, or bartenders looking to “raise the bar” at work, is to ditch the pre-mixed, storebought ingredients, and pick up a juicer or hand-held citrus press. Carrots, citrus, even greens can be whipped into lip-smacking liquorless libations that not only taste good, but are actually good for you. Pour them into beautiful glassware, and it doesn’t matter if they have liquor or not, people will happily celebrate with them. I love to use homegrown or farmers market fresh produce in food and drinks. Whenever possible, I use one versatile homemade ingredient both in a dish and a drink, cutting down on preparations before a party. For example, the lavender buds from the Santa Fe Farmers Market make a fragrant syrup I use in Lavender Lemonade (with or without gin), and I drizzle it over home baked goat-cheese puffs. The following recipes will inspire you to start looking at your vegetable patch as a cocktail garden, as well. Natalie Bovis grew up in Santa Fe, and began working in restaurants during summer breaks from St. Michael’s High School in the 1980s. Her cocktail recipes and articles have been featured in national magazines such as EveryDay With Rachael Ray, US Weekly, Marie Claire, American Way, and others. Subscribe to her podcast One For the Road on iTunes, pick up one of her three cocktail books, and watch how-to videos on www.theliquidmuse.com. 24
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Lavender Rosemary Syrup Excerpted from Edible Cocktails: Garden To Glass Lavender-Rosemary Syrup 1 cup water 1/3 cup dried culinary lavender buds 1 1/2 cups sugar 25 rosemary leaves, plucked from the sprig Boil all ingredients until bubbling. Lower the heat, then simmer for 15 minutes. Let cool. Double strain through cheesecloth and bottle.
Lavender Lemonade Makes 1 mocktail 1 ounce Lavender-Rosemary Syrup 2 ounces fresh lemon juice 4 ounces sparkling water Pour into a tall glass filled with ice and stir. Garnish with a sprig of lavender or a few lavender blossoms.
Blackberry & Green Chile Shrub 1 cup blackberries 3/4 cup sliced green chile 1 cup sugar 3/4 cup pomegranate vinegar Bring all ingredients, except vinegar, to a boil. Stir until all berries and chile get soft. Add vinegar, then simmer for 2 – 3 minutes. Remove from heat and let stand at room temperature until cool. Refrigerate overnight, then strain through a cheesecloth. Bottle. Use 1 ounce in a tall ice-filled glass with club soda or lemonade, or mix up to 3/4 ounce into a cocktail.
Feel the Beet
Excerpted from Preggatinis: Mixology For the Mom-To-Be Makes 1 mocktail 3 – 5 carrots 1 cup spinach or kale, roughly chopped 1/2 beet Juice separately and layer into a rocks glass. Juices will blend immediately, but will create a beautiful swirl of color. If you don’t have a juicer, you can blend the root veggies, then squeeze through cheesecloth. Add ice if desired. Garnish with a carrot top or a lemon wedge. subscribe @ ediblesantafe.com
delicious new mexico
Camino de Paz School & Farm By RoseMary Diaz ∙ Photo by Stephanie Cameron
Just beyond the gaze of the Sangre de Cristo mountains, past sandstone barrancas and juniper-lined arroyos, the mountain’s foothills run into a fertile valley. The early morning light reflects just so on the leaves of ancient cottonwood trees, and tall, soft grasses rustle in the breeze. This place is both a literal and figurative oasis. An acequiasustained small farm calls this high desert soil home. The one-room schoolhouse here has changed a great deal about how junior high students prepare to navigate their lives as active members of their local and world communities—an equally refreshing wellspring of a more learned sort. At Camino de Paz School and Farm, the well-being of the resident goats, sheep, horses, turkeys, and chickens, the state of the farm’s gardens and fruit trees, greenhouse temperatures, and discussions on food justice and sovereignty trump morning note-passing and other, more predictable diversions of the adolescent classroom. Students are focused and eager, remarkably self-directed and highly organized, and resigned to their charges, be they hooved, feathered, soil-borne, or book-bound. Such maturity noted, it is unremarkable that students here enjoy field trips to places like Crow Canyon, and pit-roasted goat, sundried tomatoes, and feta cheese (all products of their farm) at their school’s special occasions. These students seem to truly enjoy being at school, and they take their scholarship very seriously. Founded in 2000 by Patricia Pantano, education director, and Greg Nussbaum, farm director, Camino de Paz School and Farm proper occupies nine acequia-fed acres in the village of Santa Cruz on the western plain of the Rio Grande Valley, and educates twelve full-time students in grades seven, eight, and nine. Following the Erdkinder (EarthChildren) philosophies of Maria Montessori, who described adolescence as the “birth of the social human,” and inspired by the work of Masanobu Fukuoka, Rudolph Steiner, and Wendell Berry, the school employs a curriculum that is fully integrated with the production, management, and business operations of the farm. Academics are tied directly to the daily dictations of farming, animal husbandry, gardening, and product distribution activities. Students are fully immersed in the three-year program and function largely as one unit. Their daily activities become, in a sense, an extension of the land itself. “The kids are involved in all aspects of running the farm,” says Nussbaum. “From outreach to businesses, to the organization of de-
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liveries, farming is a community activity and they learn that they are part of a community. Working on the farm every day gives the kids a connection to the animals, and empowers them to resolve conflicts, and make change. They take the experience with them.” At Camino de Paz, each school day begins and ends with chores; caring for the animals and tending to the plants and fruit trees is paramount. Students plan and execute menus featuring vegetables from student-tilled land, which always include assorted greens for raw salads and for cooking; fresh, canned, or dried vegetables and fruits; and meats from animals raised and processed on the farm. Filling weekly restaurant and market orders for produce, cheeses, eggs, milk, and yogurt requires maintaining relationships with customers. Students must develop skills in business rapport with their clients and in providing high quality goods and efficient services.
At Doc Martin’s Restaurant in Taos, Chef Zippy White can count on regular deliveries of fresh batches of mixed greens to delight the culinary fancies of discerning, health- and eco-conscious diners. “This is our first year doing business with Camino de Paz. Because of the harsh summer conditions this year, there isn’t enough locally grown produce in Taos to supply me with what I need. [The farm] amply fills in a big blank for us. The most exciting thing for me is the farm’s greenhouses … being able to get fresh mixed greens in the wintertime.” Processing such orders means math proficiency and quantitative savvy. Dairy manager Justin Damm and Bridget Love, in addition to Pantano and Nussbaum and various visiting instructors from the surrounding community, give balance to the more organic demands of running the farm. The full-time staff of four teaches an array of thoughtfully chosen courses to compliment farm work: theater, seed saving, pottery, printmaking, marimba instruction. “Our students are bonded through a shared experience,” explains Pantano. “From a development and education standpoint, a farm situation is a perfect context for what they need, which is meaningful work, production, exchange, and responsibility. They learn to function as a group. The physical work of a farm is a great equalizer.” For students of Camino de Paz School and Farm, lifelong health benefits include increased self-esteem, a greater sense of self-worth, and the ability to better navigate challenges, as explained by recently
enrolled student, Kristian Bill, fifteen. He moved to Velarde from Orange, California, only a few months ago, and says that his experience at Camino de Paz has helped him curb his temper and become a problem solver. “Having a responsibility to the animals, to the farm, and to our sales relationships, we have to work together to get problems solved and get things done. After next year, I’ll probably go to a more traditional high school. But I’ll always have this place with me.” And, like the young Kristian Bill, you too can gain a variety of benefits by supporting this unique and groundbreaking school. Camino de Paz School and Farm products can be found at the Santa Fe Farmers Market, La Montañita Co-op, Kaune’s Grocery, Clafoutis, Back Road Pizza, and Joe’s Dining in Santa Fe; Center Market, and Española Co-op in Española; Los Alamos Cooperative Grocery; Dixon Co-op; and Cid’s Market and Doc Martin’s Restaurant in Taos. 505-747-9717 or 505-231-2819, www.caminodepaz.net
RoseMary Diaz is a freelance feature writer based in Santa Fe. Her work has appeared in The Collector’s Guide, Native Peoples Magazine, New Mexico Magazine, First American Art Magazine, The Santa Fean and other esteemed publications. Read her original story/blog pilot, Native Foodways: New Seasons, at www.collectorsguide.com/fa/fa135.shtml, for Native-inspired recipes.
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Farm Camp By Amanda Rich ∙ Photos courtesy of Erda Gardens
Sometime shortly after 9am a twelve-year-old approaches me to ask for a hammer. After a pause, I say yes. As he takes off running towards the tool shed, I remember to ask, “For what?”
enhances local farmland. Erda Gardens offers a wide variety of handson learning opportunities like work-trade internships, composting, top-bar beekeeping, and more.
Another young person finds me to ask how far she needs to dig a hole in the ground for a post “to stick.” I walk over to the work site to offer a very cool new tool—the posthole digger. By lunchtime, three posts are sunk deep into the ground and the fence around the goat pen, previously leaning at an angle due to rot, has been secured upright with bailing wire. The young pack of tweens have accomplished something most adults probably never have; they have sunk a post and fixed a fence. This project cost no money and came with no curriculum. It did, however, manage to demonstrate cooperation, creativity, and critical thinking.
We started Farm Camp in part when parents in our community asked us for more opportunities for their children to be involved on the farm. At the time, no public programs specifically engaged kids in learning in a farm setting. We wanted to extend the circle of shared learning and play to our young ones. Planting, harvesting, milking the goats, and caring for the chickens were opportunities to talk about where food comes from. Fresh air, exercise, and snacking from the garden were added benefits. However, we quickly learned that in teaching how to be good caretakers and stewards, we were simultaneously demonstrating compassion, respect, and the feeling of connectedness that comes from understanding that we are a part of nature, not separate from it. Farm Camp offers more than a place to be in a garden; it offers a place to be on and a part of our earth.
When we first began our kids program, Farm Camp at Erda Gardens and Learning Center, five seasons ago, our goal was to engage youth in agriculture. Erda Gardens and Learning Center is a nonprofit organization dedicated to growing and sharing biodynamic produce through a Community Supported Agriculture (CSA) model. Since 1996, Erda has connected humans, wildlife, and the environment through shared work, play, education, and food. Our mission is to be an evolving model of sustainable agriculture that preserves and 28
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After trying a few different formats, we found a rhythm that worked for our active CSA farm, from which we harvest twice a week for sixty member families. About twenty school-aged kids, from six to twelve years old, join us every Thursday in June and July. This gives them the opportunity to see growth and change over the season.
vironment of compassion and allows those who participate to speak honestly and from the heart. Each circle makes us closer as a Farm Camp community. Often observations about the garden and its insects and animals come up in circle. Our community is then extended to all the life around us and what was once fear of the ant pile or the beehive becomes respect and reverence for these small creatures’ place in the fabric of the farm. In the book Ecological Literacy, Fritjof Capra writes, "Education for sustainable living [teaches] the basic principals of ecology with a profound respect for living nature through experiential, participatory, and multidisciplinary approaches." As we walk along the South Valley acequias that bring life to Erda Gardens, we talk about water, where it comes from, and why the ditches have less than usual this time of year. Back in the field, we dig down to plant basil and discover earthworms; we take time to observe and commune with them. Half of Farm Camp happens in the forest canopy of a mature apple and pear orchard. We pick wild flowers and try to capture their beauty with crayon. We catch grasshoppers and inchworms and pay homage by making up songs about their tiny lives.
Squash seeds we plant on week one sprawl by week eight. Most of our campers return season after season. As our original Farm Camp crew matured into emerging young leaders, we needed to grow and adjust for their changing interests. We formed a team of older kids to help with our CSA harvest and assist during the Farm Camp program for younger kids. Our Youth Leadership Team comes out twice a week in June and July. Being producers of goods gives campers a sense of self-determination. They see the landscape change as a result of their work. They are empowered agents of change, and designers of their lives and environments. And empowerment is important. In a world where many of our current institutions are far removed from providing us with our most basic needs, what skills will best serve our young ones as they become adults? Will the next generation be prepared to face challenges and overcome obstacles? Brazilian educator Paolo Freire called our educational system a banking model; we deposit information into our young people and then expect a return on that investment. Our school classrooms are overcrowded and shackled by the requirements of standardized testing. While a few great educators maintain elements of experiential learning, skills such as critical and creative thinking, cooperation, and communication are all but lost in our current system. In our changing physical and cultural climate, we will need a generation of problem solvers. Supplemental and alternative learning spaces in our community, such as Farm Camp, become essential for tomorrow’s leadership.
One steamy afternoon we sit in the shade and share true stories we have lived on the topic of animals. Wild animals. Campers recount bear sightings, close encounters with owls and tarantulas, and a hawk that wanted to brush a girl’s hair with her talons. The clock creeps close to our ending time but the stories keep coming. We are all entranced, reliving the stories together. If we remember only ten percent of what we read but ninety percent of what we experience, what of a young person's life does he or she remember? Our time together each summer is so short. But each year we have the opportunity to race through alfalfa fields, swap fairy sightings, and fix the goat fence. Together we are learning how to live and create in earth’s community. Amanda Rich is a poet, community organizer, and farmer. These days she bounces between broad fork and laptop screen in an attempt to keep a community farm fully functional. Other super powers include weaving baskets out of drip tape, charming chickens, and milking a goat faster than you can say your ABC's.
This season we added another level of learning to our days together on the farm. By using a talking circle, we model direct, person-toperson communication. Active and present listening creates an ensubscribe @ ediblesantafe.com
FoodCorps Digs Deep in New Mexico By Nissa Patterson · Photographs by Stephanie Cameron
Kendal Chavez can tell you a lot about prairie dogs and rabbits. "We just found out we had a rabbit living in the garden. It must have sneaked in when a gate was left open," she told me as we toured the garden. Kendal tends the garden at Kirtland Elementary School in Albuquerque and discovered the hard way that co-existing with area neighbors is one of her chief duties. "I was so idealistic when I signed up for FoodCorps. Now I know gardening is really hard work." FoodCorps is part of the AmeriCorps National Service Network, which engages more than 80,000 Americans each year in intensive service at nonprofits, schools, public agencies, and community and faith-based groups across the country. FoodCorps, the agriculturebased arm of the initiative, sends men and women across the country with three goals: build gardens, teach children about nutrition, and change what’s for lunch in school cafeterias. FoodCorps enters its third year this fall with service members peppering the country at 102 sites in fifteen states. They’ve been in New Mexico since the intiative's inception, and for each of the past two years, seven determined souls have been placed in Anthony, Gallup, Albuquerque, and Santa Fe. When Kendal arrived in New Mexico for her FoodCorps assignment, fresh out of college in San Francisco, she was shown a pavement-hard plot of land at the very southwestern tip of the school. Jets roared over her head (Kirtland Air Force Base is just over the chain 30
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link fence), a large colony of prairie dogs eyed her from their nearby city, and, just over the western fence, hundreds of RVs cozied up in their storage facility. "Orchards, vegetables, kids everywhere," then-principal Peter Espinosa, the visionary for the project, told her. Kendal’s first and second choices for her placement were Oregon and Massachusetts, where an open plot of land might be a bit more hospitable to plant life, but as she kicked the rock hard ground she realized this place was different. Undaunted, Kendal put on her Tevas and got to work. Asked how she handled being handed such a challenge, she reflected, "New Mexico was so welcoming. More than anywhere I had been before. And I was so excited." Two years later, Kendal is part nutritionist and part gardener. She’s also something of a camp counselor and wildlife manager. Her work has transformed the once-barren landing strip she first encountered into a verdant place for kids to explore. But just because the garden was ready did not mean students immediately knew what to do in it. "Sometimes they just stood there. They didn’t even know how to move around in a space like this." Pretty soon the kids were digging in the potato patch, watering the cherry tree, and hiding behind sunflowers. Half of the garden is traditional row crops, but the other side is a food forest, where kids can explore.
After those first awkward months, many of the kids now find it normal to be in the garden, Kendal says, and all the classes in the school cycle through this outdoor classroom where lessons can be reinforced by studying a bug, observing the weather, or tasting a carrot. Across the Rio Grande River is Kendal’s colleague Erin Weaver. She joined FoodCorps while still living in Pennsylvania, where she had just finished a degree in environmental science. She grew up on a rural plot of land smack between two Amish farms. Erin recounts attending a modern elementary school as a kid, but making applesauce in the afternoons at the neighbor’s house. She brought this land-based sensibility with her to her assignment at La Plazita Institute, a grassroots non-profit in Albuquerque's South Valley. Her role is to reach out to local schools and develop gardening opportunities for youth, and also help La Plazita Institute with large events that bring the community together to reinforce the philosophy of the organization: La cultura cura (culture heals). Erin also assists at the Erda Gardens and Learning Center summer Farm Camp. Wearing her ever-present sturdy boots, she helps campers carefully collect chicken eggs and plant new crops—activities that reconnect them to traditional agriculture, food, and nature. “Here, nature demands that you work with respect, that you recognize the limitations, that you find what you can do and go that direction," she says. Erin works with Coronado and Armijo Elementary schools to develop their garden spaces, and she consciously cultivates the space so the plants can thrive in New Mexico’s dry environment with the hope these gardens will be here long after FoodCorps is gone. When Erin envisions what schools will look like in ten years, she describes gardens, murals, solar ovens, edible landscaping, and things kids can see and touch so that they can experience what they are learning in the classroom. She pauses and then adds, “Programs like FoodCorps will reshape schools and the kids who attend them. They will relate to food and health in a very grassroots way because they will have experienced it on their own.” This September, a new crop of FoodCorps service members will arrive in New Mexico, satchels full of their own life experiences, and the bunnies will welcome them with a twinkle in their eye.
New Mexico FoodCorps sites for 2013 Albuquerque Albuquerque Public School's Wellness Team Cien Aguas International School La Plazita Institute Kirtland Elementary Silver City The Volunteer Center Santo Domingo Pueblo Johns Hopkins Center for American Indian Health Anthony La Semilla Food Center Nissa Patterson is a mother, writer, gardener, and public health professional. Her place is in the garden, where she is exploring the joys of growing food for her family.
www.foodcorps.org/where-we-work/new-mexico subscribe @ ediblesantafe.com
Young Farmers Coalition A Conversation with Kate Greenberg By Sarah Wentzel-Fisher ∙ Photos by Kate Greenberg
I met Kate Greenberg in February, while working a booth at the New Mexico Organic Farming Conference. She is the western organizer for the National Young Farmers Coalition, founded by and for a new generation of farmers in the United States. They work collaboratively with farmers, consumers, organizations, and government to tackle the many challenges that young, independent, and sustainable farmers face in their first years operating a farm business. Kate was at the conference looking for young farmers who might be interested in learning how to organize their peers as a New Mexico chapter for collective local action. I followed up with her by email to get her take on why this is important.
Why is organizing young farmers important? Organizing generates representation and opportunity. When farmers organize, they build a voice for themselves, their businesses, their way of life. They start seeing shared common problems and can work together to find creative solutions. Instead of twenty-five farmers placing twenty-five seed orders at retail price, and making twentyfive trips to pick them up, farmers who organize can make a single order for seed, at wholesale, and coordinate a single pickup. They cost-share, labor-share, idea-share, and throw parties. They build a brain trust. They gain political clout. As farmers continue building NYFC-affiliate chapters across the country and gain representation on NYFC's State Leadership Council, NYFC takes these common issues directly to Congress to help draft legislation that works for beginning farmers.
Why are young farmers in the Southwest important? Young farmers have the energy, creativity, and passion to meet the demands of a changing world. Agriculture is a critical economic driver in the Southwest, but the farmer population is aging—nationwide, the average age of farmers is approaching sixty. So, young people are critical to the future of farming. At the same time, our resources
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and climate are changing, and farmers need to adapt. Young farmers push forward the local food movement, adding value not just through exceptional produce, but through sustainable agricultural practices. They build business by building soil, protecting water, creating wildlife habitat, and feeding their communities the healthiest food possible. Drier years will demand more on-farm innovation for water-use efficiency and collaboration with state and federal entities to incentivize conservation. This readiness to approach new problems and a drier future—to develop more sustainable markets and unique partnerships—with the kind of resilience that has always defined the farmer, will be one of the most critical roles young farmers will play in the Southwest.
What are the biggest issues facing young farmers in New Mexico? Access to land and capital, and, because of these, being able to grow to a scale that can produce a decent profit margin. Infrastructure. US Department of Agriculture programs such as EQIP provide costshares for farm infrastructure, like season-extending greenhouses, but if the farm has little to no established infrastructure, this can be a huge cost to a young farmer. Labor: many young farmers in the Southwest farm by hand with little additional labor help. On top of that, many do not have health insurance, though their work puts their bodies at risk every day. Student loans place additional burdens on beginning farmers, especially those starting their own farm businesses and borrowing more to buy land, seed, and equipment. Many young farmers are self-taught, or grew up in a farming family, or took an apprenticeship, but additional educational opportunities can be hard to come by. And while the demand for local food is growing nation-wide, it still requires lots of work by farmers and local food advocates opening up new local and regional market opportunities. And, of course, drought, drought, and more drought—this will affect everyone sooner or later.
How can a consumer support young farmers? Buy local! Go to the farmers market every weekend and shake your farmers hand. Look in your fridge and consider all the food you currently have that you could start buying from a local farmer. Where does your meat come from? Is there a local beef producer you could start buying from instead? And if that meat is slightly more expensive, consider all the external costs that generic meat fails to take responsibility for: factory farms, polluted waterways, fossil fuels used for shipping and processing, unhealthy additives, hormones, and antibiotics. Use your dollar to support a healthier, more connected food system. Young farmers will carry this new way of eating and growing into the future. Buying local is a political act. If you are a landowner and you want to keep your farm in production, consider partnering with a young farmer to work the land who otherwise might not be able to afford land. Work with a local land trust to put part of your property in agricultural easement, bringing the property value to a level a young person can afford. If you
own a restaurant, source as locally as possible. Build relationships with your farmers. Tell them what you're looking for and ask if they can grow it for you. The same goes for breweries and distilleries. Tell all your friends to try a cherry tomato from a local farmâ€”they'll never go back to store-bought. Join a CSA. Do a work-share and get your hands dirty. The more we understand what it takes to grow our food, the more interest we will have in protecting our farms and supporting our young farmers. We depend on them more than we know. From our conversation, I, along with a half dozen young farmers hatched the Rio Grande Farmers Coalition in April 2013. Since our launch, we have gathered several times to discuss possible projects and future events. In the coming year expect to see us at the Rio Grande Agricultural Land Trust Dinner on September 15, 2013, hosting a Food Day event on October 24, 2013, and at the New Mexico Organic Farming Conference in February 2014. Additionally, several of our members are hatching plans for a seed co-op, exchange, and bank. Find out what weâ€™re up to at www.riograndefarmers.org.
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Veteran Farmer Project By Sarah Wentzel-Fisher · USDA Photos by Bob Nichols
At 8:30am on a Tuesday I pull into an alley way in Downtown Albuquerque, a parking garage looms on one side, a six-foot chain link fence on the other. This space marks an unlikely location for a garden, but for the last two years, veterans off all ages and branches of service have transformed the lot that once housed the Grey Hound Bus repair garage into a thriving vegetable garden; it is a green oasis in the heart of the city. La Montañita Co-op in partnership with the Veterans Administration Hospital system, the Downtown Action Team, and the New Mexico Organic Program have facilitated the Veteran Farmer Project (VFP) in this improbable place.
Gretchen, First Gulf War vets, and Delbert, a Vietnam vet, all arrive early and ready to work. Jeff, Wiley, and Bill, all Vietnam vets, arrive a short while later. From the VA, John shuttles Darrell and Torrell, both served as Marines in Iraq and Afghanistan.
Three mornings a week, John Shields, a recreation therapist at the Albuquerque VA Campus, drives a van from the hospital to Downtown for any vets interested in spending time in the garden. Some days no one comes, others a dozen men, and occasionally a woman or two, come to help prep beds, weed, plant, and harvest. Some come once and return three times a week for months, others only come once. Everyone has the opportunity to get his or her hands dirty, sample some veggies straight off the vine, and take home a few of the veggies the garden has to offer that day.
Veterans come equipped with camaraderie, respect, and a rigorous work ethic, the combination of which make for a good garden. Each also comes with a special and very personal set of reasons for needing and wanting to work here. Whether it's cancer, diabetes, high blood pressure, or a simple need for more fiber in the diet, there are basic physiological needs for what the garden offers.
This Tuesday is a typical day at the VFP. Six cars, in addition to the VA van park along the wall of the parking garage. By word of mouth and the VA newsletter, many vets not currently being treated at the VA also come to garden on a regular basis. This morning Rhonda, 34
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Today the crew is charged with weeding and general bed maintenance. Squash bugs have laid claim to the zucchini and crookneck squash, so Torrell and Darrell take a trash bag to gather leaves with eggs and bugs. I show them how to carefully look under each leaf for the amber colored pods that mean a bug population explosion. They diligently begin their task, joking quietly as they go about their work.
All the vets who work here also carry with them the very complicated burden of PTSD and the garden mitigates the affects this disorder differently for each who spend time tending its beds. Some combination of the work, the plants, the earth, the fresh air, the sunshine, the pace, and the produce seem to allow trauma to shift, settle, and subside. Sometimes, it’s simply a safe space to tell stories. The repetition of pulling weeds on numerous occasions has lead to cathartic
story telling, allowing a soldier to lay down, if only for a short time, a few of the heavy histories of war he or she carries. Rhonda and Gretchen pull the skeletons of overgrown chard from another bed. They work together to remove the plants, then carefully cut off the seed pods. During a series of courses the previous spring, several local farming experts covered the topic of seed saving. By accident, several lettuce plants from the previous year were allowed to bloom, dumping downy seedpods both inside and outside the raised beds. As a result, a thick mat of Red Romaine carpets the walkway between two beds, and the garden demonstrates it can reproduce itself tenfold. In a more intentional way, earlier in the season, the group decided to let several plants go to seed to experiment with the process intentionally during the next planting cycle. John and Jeff squat elbow deep in a dense patch of Sun Gold cherry tomatoes, harvesting the tiny sweet orbs into stackable flats in preparation for the market the next day. By the end of the morning, the group will harvest tomatoes, squash, eggplant, cucumbers, beets, radishes, turnips, greens, and herbs. Every Wednesday morning several members of the team convene on the VA campus to sell these veggies to patientsâ€™ families and VA staff. Those who have harvested the day before and who help at the market stand will split the proceeds from the sale. Each gardenerâ€™s take is small, but holds the promise of opportunity. In addition to hands-on gardening and market experience, the VFP also offers a series of workshops on sustainable farming prac-
tices during slower production cycles in the late fall and early spring. While the garden provides a therapeutic space for veterans, the VFPâ€™s larger goal is to provide job training, business skills, and the opportunity to have self-determined work through farming or gardening. Small-scale sustainable agriculture is hard work, and will not make a farmer rich. It can, however, provide meaningful work, a living wage, and a means to feed a family. The project seeks to provide work, healing, education, and socialization to help veterans reintegrate into society through sustainable agriculture. According to Pentagon figures, since 2004, nearly half of all military recruits have come from low-income families living in rural areas, mostly in the southern and western states. Translated, able-bodied men and women, who live in the areas of our country that historically produce the most food, leave primarily agricultural and ranching communities for active service. As a rural state, New Mexico could benefit from economic development in agricultural areas, but there have to be people trained to do this work. Who better than veterans, many of whom have inherent knowledge of rural life and hard work? Farms need veterans as much as veterans need gardening. All veterans, active service, and National Guard people are welcome and encouraged to participate in the Veteran Farmer Project. The VA van offers rides to both the classes and garden site from the Albuquerque VA Campus. For more information visit www.lamontanita.coop or find it on Facebook @veteranfarmerproject.
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Somos Gente de la Tierra the Sembrando Semillas Program By Pilar Trujillo · Photos courtesy of New Mexico Acequia Association
I sit in a room full of teenagers in North Carolina at a national conference for food justice called Rooted in Community. I’m here as an adult chaperone for six of the youth who I work with as part of the Sembrando Semillas (Planting Seeds) Program through the New Mexico Acequia Association. There are several hundred teenagers in attendance at the conference and, needless to say, the energy is through the roof. The afternoon’s workshop focuses on issues for urban farmers, such as land access, natural resources, and GMOs. Almost all of the youth come from urban areas: Detroit, Pittsburgh, Los Angeles, Philadelphia, Sacramento, Boston. Our young farmers stick out in the sense that they are from very rural areas of Northern New Mexico, hailing from the small, agricultural villages of Chamisal and Pecos. At one point during the workshop, we break into groups to draw images of the most precious natural resource: water. When we present the final image, I take note of how different our image looks from everyone else’s. Some have drawn pictures of water in a glass; one, of a water sanitation station; and a few pictures of clouds raining on a cityscape. Our group has drawn La Jicarita and Truchas peaks among snow-capped mountains, a river flowing from the mountain into an acequia, that then waters a field of corn. El agua es vida is printed at the top. A few days later we visit a certified organic urban farm as part of a conference tour. A young man named Erik from Sembrando Semillas asks how others attending irrigate their crops; they use city water. Later, when we’re walking back to the bus, Erik says quietly, “I can’t believe they can call this farm organic when they’re using chlorinated city water.” I laugh a little bit and ask him to explain. He says, “Well, I use mountain spring water from my acequia to irrigate all my plants.” I can only smile. 36
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When the New Mexico Acequia Association started the Sembrando Semillas Program in 2006, the purpose was to create an inter-generational agriculture program to inspire the next generation of parciantes (acequia irrigators), and increase the cultivation of culturally and spiritually meaningful foods. Many of the youth in the program have an innate knowledge of food traditions and acequia culture from growing up in agricultural communities. Yet traditional knowledge is often overlooked as a resource for personal development or for the future of agriculture in New Mexico. The youth who participate in Sembrando Semillas often don’t know how much wisdom they already possess about food traditions, natural resources, and the challenge of growing food in the high desert. Having a background in acequia agriculture gives youth participating in Sembrando Semillas a unique position to be community leaders on issues that affect land-based people like farmers and ranchers. Deep love and respect for land, water, air, seeds, and community create positive social change in their communities. The program strives to foster a sense of querencia, or love of place, within its participants by affirming their identity as land based people, or gente de la tierra. In Sembrando Semillas, youth learn about seasonal agriculture activities from community mentors through hands-on experiential learning. Juliet and Edward Gonzales lead the work at the main demonstration site for the program in Chamisal where they look at crop diversification and new agricultural technologies. They experiment with high-value crops such as strawberries; work with drip irrigation, fed from the acequia; and most recently have constructed a hoop house for season-extension. The preservation of native, landrace seeds is another focus of the program. Traditional knowledge says that heirloom seeds found in
Northern New Mexico are acclimated to their growing region, tolerate drought well, and produce bountiful yields. The mentors involved in the program emphasize the use of these native seeds. Some of the traditional crops grown include: alverjón (peas), habas (fava beans), maíz concho (white corn), papas (potatoes), calabaza (squash), chile, pinto beans, and various fruits. While planting activities are the fundamental basis of the program, a sense of querencia comes from more than just planting; it also comes from pride in one’s culture and heritage, and sense of place. To cultivate querencia, the youth participate in many activities that go beyond the fields. They have built an horno at the local community center in Peñasco; learned how to make capulín (chokecherry) jam in Pecos; made chicos from the corn they grew; learned about traditional uses of herbs, orchard maintenance, and beekeeping; and have subsequently given numerous presentations on their knowledge and work. The program also includes trainings and workshops on leadership development, policy advocacy, the legislative process, and acequia issues in general. Rural youth gain confidence and pride in their cultural backgrounds when they travel to other cities and conferences where most people have never even heard of an acequia. This is where the state and national conferences such as Rooted in Community become an integral part of helping to develop querencia. Sembrando Semillas often leads to other opportunities for its participants. Several of the youth from Chamisal joined a farmer train-
ing program led by American Friends Service Committee and Don Bustos in the Española area. One moved on to a paid position with FoodCorps, a competitive national program for emerging leaders to teach healthy food habits to children, build school gardens, and connect farm and school projects (see article on page 30). The Sembrando Semillas Program encourages young people in Northern New Mexico to become the generation that re-embraces a culture inextricably tied to the land and water. Somos gente de la tierra. We are land-based people. Sembrando Semillas youth express the importance of community, local foods, and stewardship of our land and water. Perhaps Donne Gonzales, a young woman from Chamisal involved in the program since its inception, says it best as she gets ready to move onto college, “My life goals are simply to maintain and protect what I know and love. We need to keep the acequias flowing so that we can produce healthy, locally grown food, seed, livestock, and communities.” Hear more Sembrando Semillas stories by visiting www.youtube.com/acequiayouth The New Mexico Acequia Association is a statewide non-profit organization that was founded in 1990. Our mission is to protect water and our acequias, grow healthy food for our families and communities, and to honor our cultural heritage. For more information or to support the Sembrando Semillas program, please go to www.lasacequias.org.
Save Water Santa Fe Conserve • Educate • Lead
The City of Santa Fe Water Conservation Office has launched a user-friendly water conservation website to help customers preserve Santa Fe’s limited water resources and save money on water bills.
At savewatersantafe.com, you will find site navigation and mobile browsing easy and fun.
The new site includes interactive tools to help customers calculate home and landscape water use and potential savings, rebate forms, drought updates, regulations, water restrictions, conservation education, and many tips on how to save water indoors or outdoors, at home or at work.
www.savewatersantafe.com subscribe @ ediblesantafe.com
Eat Local. Think Local. Shop Local.
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Your get-away nest is just a click-away. www.casagallina.net
Taos, NM subscribe @ ediblesantafe.com
kitchen table politics
Don’t Like Radishes? Try Gardening… By Nelsy Dominguez · Photo by Zoe Isabella
Guiding her friend, my six year old explains, “Plants need soil, water, sun, and loving care. Then you can eat the radishes you grow.” She points to a row of lowgrowing green leaves and gently parts them to show neatly packed bright red and white tubular bulbs peeking out of the ground. “Wow, those are pretty. Can I try them too?” her friend, also six, asks. There’s much to treasure about this simple exchange. A year ago my child would tell you she did not like radishes, would not, in fact, even try them. Today she’s an avid proponent of radishes, greens, tomatoes, and other produce grown in our small plot as part of the Garden Program at Girls Inc. of Santa Fe, where she’s a participant. Girls Inc.’s garden is one of twenty-two projects awarded up to one thousand dollars through the Farm to School Educational Activities program at Farm to 40
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Table this year. Kris Falvo, executive director of Girls Inc. of Santa Fe explains that girls are learning about sustainable gardening, while at the same time performing hands-on experiments to enhance their exposure in science and math. “Through these interactive activities, our girls are having fun and learning at the same time. The best part is eating the produce from their efforts.” Curiosity and enthusiasm come naturally to kids, and this understanding and love of gardens and the patience, delight, and inspiration derived from them are core components of Farm to School programs. Whether carried out at a school during the school year, after-school activities, or summer programs, gardens reconnect kids, of any age, with the natural world while teaching them valuable sustainability concepts that link their everyday lives to food and self-determination.
Girls Inc. garden Girls Inc.’s garden is one of twenty-two projects awarded up to one thousand dollars through the Farm to School Educational Activities program at Farm to Table this year.
As demonstrated by my own child, gardens tangibly showcase the source of many foods and entice kids to try new ones, as well as to seek and make healthier food choices. Many educational goals can be addressed through gardens, including personal and social responsibility. The main areas of focus of the garden program are food justice, drought awareness, ecology, cultivation of practical skills, and biophilia (a positive association with nature). Making connections in an outdoor space is what it is all about. “I have truly been amazed by their intuition when it comes to ecology and critiquing our global food system. These girls are strong, smart, and bold, and their voices should matter," explains Zoë Isabella, AmeriCorps member, and garden facilitator at Girls Inc. of Santa Fe. The Farm to School Educational Activities Program consists of a wide range of community-based projects that teach children the basics of gardening, build agricultural awareness, explore the idea of farming as a career, develop openness to experiencing new and fresher foods, encourage personal healthy choices, and develop an appreciation of the environment. Now in its third year, the program has awarded a total of $44,543 in support of fifty-one projects across New Mexico. Activities supported through the program include school gardens, creating garden environments beneficial to insects and plants, farmers visiting schools, field trips to farms, tasting events, and culinary, nutrition, and health education events with a local food focus. At any age, it is not too late to partake in the wonders of gardening. The garden is a place where inspiration abounds, where every seed, planted and cared for, is a powerhouse of potential. Find more information about Farm to Table’s programs at www.farmtotablenm.org
To build on the Farm to School Education Activities Program efforts, Farm to Table has been working with schools to incorporate locally grown fresh fruits and vegetables into school meals and snack programs—as yet another way to connect healthy food options to what is on the plate. The opportunity to curb childhood obesity and other illnesses through an improved diet for children, rich in New Mexico-grown fresh fruits and vegetables, is possible. In 2012, through the efforts of Farm to Table and partners, the number of New Mexico school districts that purchased New Mexico-grown produce quadrupled, with nearly sixty out of eighty-nine school districts, purchasing local produce. New Mexico Grown Fresh Fruits and Vegetables for School Meals is central to Farm to Table’s Healthy Kids—Healthy Economy campaign, which looks to enhance the diets of school children, promoting healthier lifestyles and increasing academic achievement. Learn more at www.farmtotablenm.org
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The Power of Plants By Lisa Masé If you ever have made soup when you are not feeling well, you probably cooked it with onions or garlic. Rich in sulfurous compounds, these powerfully anti-microbial and anti-bacterial members of the alium family reduce inflammation. Plants are medicine. Chemical compounds in plants, known as phytochemicals, mediate their effects on the human body through processes identical to those in conventional pharmaceuticals. Another potent plant medicine, local, raw honey is anti-bacterial and anti-viral, and, when combined with garlic, makes a potent cold remedy. Instead of simply quelling symptoms, this elementary remedy addresses the underlying cause of the illness. In the spirit of supporting individual and community health, Dr. Thomas Enos founded the Milagro School of Herbal Medicine. The School teaches students to work with plants as medicine through the Foundations in Herbalism program. Graduates use their skills with families, communities, and businesses, in a variety of healing arts practices. In New Mexico, the practice of herbalism is covered under the Unlicensed Health Care Practice Act (www.nmcaamp.org). This law recognizes unregulated healthcare practices, like herbalism, and their community and cultural importance in New Mexico. Further, it means a medical doctor can refer a patient for treatment to these sorts of wellness providers. Herbalists, as health care providers, specialize in the therapeutic use of plants as medicine. Herbalism, from traditional folk practices to clinical treatment protocols, spans all cultures. At Milagro Herbs of Santa Fe, Dr. Enos has been growing medicinal herbs and sharing his plant knowledge since 1990. He wild-crafts and cultivates herbs of the Southwest to formulate herbal remedies and natural skin care products. Plants have been used medicinally for millennia. Even before written records, humans worked with them in Chinese medicine, the ayurvedic medicinal system in India, and the Hippocratic elemental healing system from Greece. People the world over still successfully practice these healing systems today. For example, Hippocrates may have prescribed willow leaves and bark to reduce fever. Salicin, a phytochemical compound that has anti-inflammatory properties, can be taken as tea by boiling white willow leaves and bark. Later, scientists would synthetically reproduced salicin as acetylsalicylic acid to create aspirin.
Foundations in Herbalism is an eight-month immersion program that teaches the principals of herbal medicine, medicine making, botany, and ethical wild-crafting. The program incorporates a wide range of herbal medicine modalities, from European and Southwestern to Chinese and ayurvedic. Milagro’s Foundations of Herbalism encompasses four areas of study: Materia Medica, an in-depth study of thirty plants of the Southwest and ways to harvest, process, and administer them as medicine; Herbal Botany, developing plant identification skills through observing botanical anatomy and studying vocabulary, both in the field and in the lab, and learning how and why to harvest different plant parts, and how to process and store them for future use; Herbal Pharmacy/Medicine-Making teaches the methods necessary to successfully craft a home apothecary, including hands-on instruction to make tinctures, vinegars, flower essences, salves, liniments, syrups, infusions, and first aid applications; Herbal Therapeutics focuses on staying healthy through the seasons, using seasonal foods as the grounding of good health and instructs on common ailments and the herbs used to heal them. Erin Galiger, one of Milagro’s instructors, explains that herbal medicine is embedded in the human experience, especially since many herbs such as rosemary, thyme, and oregano, all with medicinal properties, are commonly eaten in food. Because pharmaceutical drugs can have dangerous side effects, many people veer away from them and look for safer, less invasive, and more natural and nourishing ways, like herbal medicine, to bring their physical body back to health and balance. Galiger further elucidates that herbal remedies have been used by every culture since time immemorial, assisting humans and animals to prevent and cure illness. She says herbs offer their medicine to help keep us healthy in all stages of our lives, from infancy to death; Mother Earth cared for us long before pharmaceuticals came into existence. If you have not yet visited Milagro Herbs in Santa Fe, stop by, peruse the apothecary, and learn more ways to incorporate plant medicine into your life. 419 Orchard Drive, Santa Fe, 505-820-6321 www.milagroherbs.com Lisa Masé is a food as medicine educator, homesteader, folk herbalist and translator living between Vermont, Italy, and New Mexico. For recipes and healthy eating suggestions, visit www.harmonizedcookery.com. subscribe @ ediblesantafe.com
back of the house
RevolutionARY Bakery By Ashlie Hughes · Photographs by Stephanie Cameron I am not a gluten-free eater and do not have an allergy to gluten, so I’ve never been painfully separated from any of my favorite foods—pasta, bread, beer. The mere thought of giving them up conjures a level of sacrifice and discipline that is, politely speaking, unappealing. But I’ve been schooled. After sampling several delicious products that owner Dionne Christian and her team create at Santa Fe’s Revolution Bakery, a gluten-free life now appears to involve no sacrifice at all!
good into something gluten-free. Today the eatery offers a large range of baked goods including bread, cakes, muffins, sweet rolls, cupcakes, scones, and lunch items such as pizza, salads, and sandwiches. Dionne offers many of the goodies with a vegan option. Breakfast is the newest item to hit Revolution’s menu, and, she says, “We really want to focus on pancakes, waffles, French toast, eggs, and bacon. We’re going to do our own local lamb sausages.”
Dionne opened Revolution Bakery in 2011, offering Santa Fe a one hundred percent gluten-free option. For ten years she was the proprietor of The Teahouse, where she began gluten-free baking. She became interested in gluten-free eating, so much so that she actually began to experiment with a gluten-free diet. Dionne says she could feel her body respond almost immediately to the change. A week of gluten-free eating turned into a month, which turned into a year.
Does she suggest a gluten-free diet for everyone? Dionne’s answer is a resounding yes. She argues that conventionally grown wheat, like so many other commodity crops, has been altered for maximum production through hybridization and the use of chemical inputs. She’s not convinced science can prove that eating grains grown this way are both safe and healthy. Her philosophy on eating: Get it as close to the source as possible. When not at the bakery, Dionne practices what she preaches by eating mostly from the backyard—veggies, honey, and chickens.
Many Teahouse customers asked for gluten-free options, so she began testing recipes. Often she would make a pastry or dessert and not label it as gluten-free, just to learn how an eater would respond to the recipe with no disclaimers. Because food containing gluten was also being made at The Teahouse, cross-contamination became a concern for Dionne. Her real goal was to ensure that people with serious gluten allergies could enjoy dining out. She eventually sold The Teahouse, and decided to dedicate her full attention to gluten-free products. What makes Revolution Bakery unique is the focus on the base ingredients. Dionne checks every product used to be sure each is totally gluten-free, and made in a gluten-free environment. “I’ll call up whoever it is, if it’s a baking soda company, I’ll call them up and ask them, ‘Are you guys making your baking soda and packing it in a gluten-free environment?’ And if they say no, I’ll use another company.” The bakery also proudly blends its own flour mixes. Dionne has upwards of twenty different types of grain milled exclusively for Revolution. She developed unique blends of grain for all the baked items on her menu, and relishes the challenge to turn any conventional baked
This food ethic is practiced at the bakery as well. Dionne prides herself on running a completely gluten-free kitchen, but she also takes great care to make sure she’s using good, clean ingredients in every loaf, cookie, and cupcake. Unlike many conventional gluten-free products available from grocery stores, her baked goods contain no preservatives or artificial ingredients, only basic ingredients like eggs, butter, and gluten-free flour. You can find Revolution Bakery goods at several farmers markets in Albuquerque, and they should be at the Santa Fe Farmers Market soon. When asked about future plans for the business, Dionne hinted at expansion. To stay abreast of the pending news, be sure to check out the bakery’s Facebook site @ RevolutionBakery. 1291 San Felipe Avenue, Santa Fe, 505-988-2100 www.revolutionbakery.com Ashlie Hughes is a food, travel, and cocktail writer currently living in Santa Fe. When she’s not writing, she enjoys playing home bartender, making wine with her husband’s family, and daydreaming about traveling the world. You can view her website at www.ashliehughes.com.
100% Gluten-free Dionne Christian opened Revolution Bakery in 2011, offering Santa Fe a one hundred percent gluten-free option.
Rio Bravo Trading Co.
411 South Guadalupe St. | Santa Fe N.M 505.982.0230
Visit our website or give us a call for more information: 505-459-0719 • WagnersFarmlandExperience.com • Two Locations: Los Lunas and Corrales 46
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Kid-Friendly Eating By Emily J. Beenen · Photographs by Stephanie Cameron sand creation. It was a small miracle. The true family friendly treat, I worked in the restaurant industry for a dozen years—everything however, came after dinner, when we all walked the path that loops from beers and burgers to white linen. I knew varietals and vintages, around the farm just behind the restaurant. We pointed out carrots esoteric ingredients and intriguing flavor combinations. I liked eatthat had been in the soup, chard and kale included on menu items ing out. Now I have two awesome kids; Samuel Coltrane, who is we hadn’t tasted, and most importantly, had an opportunity to talk not-so-terrible two, and Nina Marley, who is four-and-a-half going with our kids about where food comes on fourteen. However delightful I find from, how it grows, and why this is the their everyday antics, there are many healthiest way to eat. restaurant folk who would not be so amused. Like most kids, neither of What is it about macaroni them is in a place to enjoy the finer and cheese? My children points of eating out just yet. So, we could eat buckets of it cook at home. A lot. But there are without blinking and Vinaigrette Salad times when we just have to get out of Bistro (there are locations in Albuquerthe house. It’s a bit of a conundrum que and Santa Fe) has some of the best to find a spot that offers us reprieve of this comfort food I’ve ever tasted. from a hectic home life, and is clearly And although we struggle to get either welcoming to our kids. We’ve sussed child to try some of our All Kale Caeout some reliable restaurants where sar or Eat Your Peas (two of their most my husband and I can talk, we can popular signature salads), they will enjoy good food, which the kids will readily eat whatever fruits and veggies also eat, and they can be their charmaccompany Erin’s Mac & Cheese being selves. And while perhaps there cause they come in these cool, brightly might be obvious “kid things” missing colored, slender little plastic side dish(e.g., a children’s menu, and crayons es. For this reason, I’ve only ever heard to color that menu, or a changing Nina battle with her brother over table in the restroom) from some of small slices of celery or carrots at Vinthe restaurants on the list, my family aigrette. Another kid bonus is the abiland I have consistently felt welcomed ity to order meat, fish, or even tofu, à at these places through the aesthetic, Nina enjoying a turkey leg at The Cube la carte. A side of lemon-herb chicken vibe, and service. breast or grilled pork tenderloin is an easy and affordable way to add a little protein to your child’s meal. Farm and Table in the far North Valley of Albuquerque Both locations have lovely patios with sturdy teak tables and chairs. is a great date spot…to take the kids. I know it sounds like an oxymoron, but someone cleverly included a welldesigned sandbox just off the patio, and when you call to make reservations (recommended), you can request a table within view of said sandbox. It’s really quite ingenious. The patio itself is an incredibly calming place with several water fountains, lots of flowers and plants, as well as a fireplace. My husband and I relaxed and ate a five course meal chock full of local ingredients: a cucumber prosciutto salad, beef stew, a cheese plate with figs, honey and pinon, rack of lamb, and a chocolate soufflé. We sipped slowly on a glass of prosecco while five feet away, Nina and Sam played, completely absorbed in their digging and building, coming back for bites and to point out their latest
If more meat and less green please your palate, there’s The Cube, which, as the name implies, is a large, box-shaped, open-spaced, order-at-the-counter barbeque joint. A revolving crew of late teenage/early twenties counter girls, who I swear must all be nannies during the day, always dote on my kids. The open design allows the kids to run around a little without my having to worry about them knocking anyone over. The ribs are awesome—the best in the Duke City (which I’m sure are fightin’ words, but I’ll stand by them). The list of sides to choose from reads like a kids menu: mac n’ cheese, baked beans, mashed potatoes, candied yams, French fries, creamed corn. The dry rub and sauce on the ribs is spicy, so we subscribe @ ediblesantafe.com
Food+Folklore Festival November 8–10
Explore the past and present, the folklore and customs that created a uniquely New Mexican culinary tradition in a series of keynotes, talks, panel discussions, breakout sessions, creative interludes, and — of course — food! Speakers:
· Gustavo Arellano
· Deborah Madison
· Juan José Bochenski
· Carmella Padilla
· Paul Bosland, Ph.D.
· Jeffrey Pilcher, Ph.D.
· James Campbell Caruso
· Maricel Presilla, Ph.D.
· Nicolasa Chávez
· Martín Rios
· Patricia Crown, Ph.D.
· Lois Rudnick, Ph.D.
· Susan Curtis
· John Sedlar
· Rob DeWalt
· Cordelia Thomas Snow
· Dave DeWitt
· Don Usner
· Bill & Cheryl Alters Jamison
Tickets: $250 / $200 Museum of New Mexico Foundation Members For tickets call (505) 476-1126 or email Shirley.Lujan @ state.nm.us For up-to-date information visit http://fuzesw.museumofnewmexico.org Presented in conjunction with the exhibition New World Cuisine: The Histories of Chocolate, Mate y Más, on exhibit at the Museum of International Folk Art through January 5, 2014. Sponsored by Santa Fe School of Cooking, Museum Hill Café, Museum of International Folk Art, International Folk Art Foundation, Museum of New Mexico Foundation.
On Museum Hill in Santa Fe · (505) 476-1200 · InternationalFolk Art.org
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usually order the kids a turkey leg, which could actually feed six children, but they eat it up. It’s funny to watch a two year-old try to eat one of those gigantic smoked turkey legs like he’s Henry the Eighth. The counter girls bring us (free) refills of strawberry lemonade, extra wet wipes, and more whipped cream for the ridiculously chocolatygooey Mudslide cookie (one dessert split four ways is plenty). There’s live music every Friday night at 5:30pm; the early start is great because we rarely get to “go out” to hear live shows, and this way the kids get to shake it, too. Kids love nothing more than kid-size stuff. Just inside the door at Sweetwater Harvest Kitchen is a kid-size table with four little wooden chairs to match. Within minutes of entering the restaurant, my kids had taken over this table and emptied the wicker basket next to the table of its giraffes, horses, etch-a-sketches, Winnie the Pooh books, rolling pins (also kid size), cars, and the colorful, old school abacus. With the exception of the patio, this kid table can be seen from any of the “adult” tables in the restaurant. It’s also an order at the counter restaurant, which I consider a kid friendly aspect because then I’m not constantly apologizing to the waiter for whatever has been spilled on the floor. A neatly organized self-service area as well, with extra utensils, napkins, water refills, and glasses helps with the aforementioned spills. Nina and Sam happily shared an order of vegan Lemon Ricotta Spelt Pancakes, and sampled some of their dad’s Mediterranean Breakfast Quinoa (vegan and gluten-free). In New Mexico, it’s challenging to improve upon the omnipresent breakfast burrito, but Sweetwater does, adding healthier versions of the standard ingredients such as black beans, sweet potatoes, local eggs, caramelized onions, and of course, perfectly roasted green chile with just enough heat. The crown jewel of kid-friendly, though, is Momo and Co Bakery & Boba Tea Bar in Santa Fe. All the kid senses get triggered walking into this charming café: bubble gum pink and other brightly colored walls, smells of waffles, cupcakes, and cinnamon rolls, a ten-by-ten foot play area stocked with a wooden kitchen and accessories, two doll houses fully furnished, and dolls of every stripe and shade imaginable. And they’re bumpin’ Outkast, Snoop Dogg, and De La Soul (“Engine, engine number 9, on the New York Transit line…”), a tribute to co-owner Leslie Thompson’s New York upbringing. The bakery features gluten free and mostly vegan sweets with a sense of humor such as a Mint Chocolate Fudge Fat Pants cupcake (topped and filled with chocolate chip cookies), or six varieties of Hip Hop Waffles, including the Wu Tang with Whipped C.R.E.A.M. (“Cash Rules Everything Around Me”) and crushed chocolate chips. Thompson and other co-owner Carola Kiev are hyper conscious about providing alternatives to allergens common to many big and little kids; no wheat, gluten, casein, soy, peanuts or sesame in any of their food. Though they focus on confections, Momo and Co offers enticing seasonal salads, soups and sandwiches. We first visited Momo on a hot day after the kids had been playing in the park, which we cajoled them away from by promising a cold Boba tea and a cupcake treat. Then something unprecedented happened. After picking out a scrumptious looking lemon cupcake with
raspberry frosting and a Mango Lassi boba tea, neither child came back from the play area even once to take a bite of cupcake. We had to eat the whole thing by ourselves. A final cautionary note: plan to settle in here for a while, because it was a challenge to get Sam and Nina to leave. Farm and Table 8917 4th Street NW, Albuquerque, 505-503-7124 www.farmandtablenm.com The Cube 1520 Central Avenue SE, Albuquerque, 505-243-0023 www.thecuberestaurant.com Vinaigrette 1828 Central Avenue SW, Albuquerque, 505-842-5507 709 Don Cubero Alley, Santa Fe, 505-820-9205 www.vinaigretteonline.com Sweetwater Harvest Kitchen 1512 Pacheco Street, Santa Fe, 505-795-7383 www.sweetwatersf.com Momo and Co Bakery and Boba Tea Bar 229 Johnson Street, Santa Fe, 505-983-8000 www.momoandcompany.com Emily Beenen is a humanities teacher and instructional coach at The Native American Community Academy as well as mother to Nina and Sam.
Yummy treats from Momo & Co Matt Yohalem, Il Piatto
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eat local guide
New Mexico has its own unique food traditions—from Hatch to Chimayo—and we’d like to help you find some of the area restaurants and chefs that create the distinctively New Mexico dining experience. Restaurants are chosen for this dining guide because of their emphasis on using local, seasonal ingredients in their menus and their commitment to real food.
EAT LOCAL GUIDE LO
Support these restaurants, and support local food communities.
S O U RC E
8917 4th NW, Albuquerque 505-503-7124, www.farmandtablenm.com
600 Central SE, Albuquerque 505-248-9800, www.thegrovecafemarket.com
10601 Montgomery NE, Albuquerque 505-294-9463, www.savoyabq.com
A wonderful dining experience! Enjoy delectable seasonal dishes created from scratch, sourced from local farmers and our beautiful on-site farm.
An artisan café serving breakfast, lunch, and brunch; fine coffee, tea, and wine. Featuring the highest quality seasonal ingredients available.
California wine country in the Northeast Heights. Savoy strives to serve as many local ingredients as possible. Wine tastings and happy hour.
9 locations in Albuquerque & Santa Fe Railyard 505-944-5942, www.flyingstarcafe.com
1828 Central SW, Albuquerque 505-820-9205, www.vinaigretteonline.com
2031 Mountain NW, Albuquerque 505-766-5100, www.seasonsabq.com
Buying local, baking and cooking fresh since 1987, serving breakfast all day, seasonal specials, lunch, dinner, and award-winning desserts.
Our salad-centric philosophy focuses on bold flavor combinations and savory proteins to compliment a huge variety of organic greens.
Oak fired grill, local ingredients, and the best patio dining Old Town has to offer!
4803 Rio Grande NW, Albuquerque 505-344-9297, www.lospoblanos.com
3009 Central NE, Albuquerque 505-254-9462, www.zincabq.com
ABQ Uptown, Albuquerque 505-837-2467, www.marcelloschophouse.com
Rooted in organic ingredients from our own farm and the Rio Grande Valley region. Join us at La Merienda, Wed-Sat 6-9pm, by reservation only.
A three level bistro featuring contemporary cuisine with a French flair. Dinner daily, weekend brunch, fabulous cocktails, and tasty bar bites!
Great chops, the finest steaks, and beautiful wines. Voted "Albuquerque’s Best Steak House!" Our award-winning wait staff is waiting to serve you!
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3109 Central NE, Albuquerque 505-268-9250, www.yannisandlemoni.com
Yanni’s & Lemoni Lounge, located in Nob Hill for the past 20 years, serve the freshest seafood, steaks, chops, pasta, gourmet pizza, & homemade desserts.
Offering a variety of catering options that always start with the freshest ingredients. Upscale, gourmet, and comfort foods for any occasion.
FIND MENUS @
125 East Palace, Santa Fe 505-988-5232, www.lacasasena.com A local favorite for over 30 years! Chef Gharrity features New American West cuisine infused with fresh, local, and seasonal ingredients. We also feature an award-winning wine list.
229A Johnson off Guadalupe, Santa Fe 505-983-8000, www.momoandcompany.com
198 State Road 592, Santa Fe 877-262-4666, www.fourseasons.com/santafe
We're dedicated to providing people with 100% gluten-free, (mostly) vegan baked goods without sacrificing taste and scrumptiousness.
Terra combines a sense of place, local farm-fresh ingredients, and New Mexican culinary traditions, with chef Andrew Cooper at the helm.
1291 San Felipe, Santa Fe 505-988-2100 , www.revolutionbakery.com
709 Don Cubero Alley, Santa Fe 505-820-9205, www.vinaigretteonline.com
Santa Fe’s only 100% gluten-free bakery. We serve gluten-free breads, cakes, pies, muffins, cookies, cupcakes, coffee cakes, brownies, scones, and more.
Our salad-centric philosophy focuses on bold flavor combinations and savory proteins to compliment a huge variety of organic greens.
High quality European-influenced American comfort food. Joe's Mission: strengthen and protect our land, health, and economy by serving local, sustainable food.
322 Garfield, Santa Fe 505-995-9595, www.andiamosantafe.com
4056 Cerrillos, Santa Fe 505-438-1800, www.bluecornbrewery.com
414 Old Santa Fe Trail, Santa Fe 505-955-0765, www.riochamasteakhouse.com
We prepare the finest local and seasonal ingredients à la minute with the utmost care and respect. At the end of the day, we want our guests to feel better for having eaten here.
A local favorite since 1997! Featuring awardwinning craft beers brewed on location. Northern New Mexican cuisine and contemporary comfort food highlighting local, sustainable ingredients.
Serving the finest prime and choice dry aged steaks, chops, and seafood. Our wine list features more than 800 labels and 20 wines by the glass, earning us the “Best Of Award Of Excellence” award from Wine Spectator.
2801 Rodeo at Zia, Santa Fe 505-471-3800, www.joesdining.com
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eat local guide Los Lunas
5 Thomas, Los Lunas 505-866-1936, www.greenhousebistro.com Good food always puts you in a good mood! Fresh, seasonal ingredients provide the basis for a meal that promotes healthy living.
480 State Road 150, Arroyo Seco 575-776-0900, www.aceqrestaurant.com
FIND MENUS @
Seasonally inspired and technique driven comfort food, utilizing the best in local, wild, and farm fresh ingredients.
TAOS DINER I & II
908 Paseo del Pueblo Norte, 575-758-2374 216B Paseo del Pueblo Sur, 575-751-1989 www.taosdinner.com Home to New Mexican and American homemade, homegrown, and organic breakfast, lunch, and dinners. Gluten-free choices. Beer and wine.
edible Santa Fe
103 East Taos Plaza, Taos 575-758-8866, www.thegorgebarandgrill.com
125 Paseo Del Pueblo Norte, Taos 575-758-1977, www.taosinn.com
Menu is straightforward, yet eclectic, and chock full Serving lunch, dinner, Saturday/Sunday brunch. of favorites. Every dish is made from scratch using Patio dining, fresh local foods, award-wining wines as many fresh and local ingredients as possible. and margaritas. Signature dish: chile rellenos.
Taste The New Southwest
Inspired by Northern New Mexico and infused with local and organically sourced ingredients, new Executive Chef Andrew Cooper’s menu blends a seasonal sense of balance, place and comfort to create a new twist on contemporary American cuisine.
877.262.4666 • fourseasons.com/santafe • 198 state road 592, santa fe
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edible Santa Fe
edible notables If food is your passion and business is your dream, the Street Food Institute is your answer! Join us in celebrating the kick-off of Street Food Institute New Mexico! The Street Food Institute works with young adults in underserved communities to help emerging entrepreneurs realize their culinary dreams through business education and technical support, culminating in hands-on training at Street Food Hubs. The kick-off will take place at Albuquerque’s Central New Mexico Community Colleges Main Campus in front of Smith Brasher Hall on Thursday, September 19. The festivities begin at 11am and include an overview of the Street Food Institute program, and demonstrations and tastings from international guest chef Susanna Trilling, as well as local New Mexico chefs. Street Food Institute partners with CNM’s culinary, hospitality, business, and workforce training programs, as well as other community businesses and organizations that have embraced the SFI mission. Street Food Institute is now accepting applications for this exciting and rigorous nine-month culinary entrepreneurship-training program, which begins in January, 2014. For information regarding the Kick-off, program, application criteria and process, please visit our website at www.streetfoodinstitute.org.
Join RGALT to celebrate the preservation of New Mexico’s agricultural lifestyle and wildlife habitat, enjoy great local food and see old friends. Tickets are $95 a piece or $175 for two. Sponsor a farmer’s attendance at the event by purchasing an additional ticket online www.rgalt.org or contacting Cecilia Rosacker McCord at 505-270-4421.
The Santa Fe Culinary Academy gets cooking! The Santa Fe Culinary Academy was built on a single, key element; providing excellence through their one-year professional culinary program, community classes, and events. The SFCA is a place where students can follow their passions, develop their creativity, and work to become the best in their industry. They strive to provide excellence in culinary education that exceeds industry standards, and create dynamic community relationships that nourish the city of Santa Fe as well as local, national, and international students. Co-Founders Chef Rocky Durham and Chef Tanya Story see it as much more than a place to take cooking classes; they see a conduit for building community through the vehicle of food. With the SFCA hands-on training students can get involved in the local food community and learn the secrets of culinary styling from some of Santa Fe’s top chefs. The SFCA demonstrates their commitment to community in their daily practices. They work closely with local farms, ranches, dairies, and vineyards as well as schools, pueblos, and local businesses to build community relationships. These relationships provide an exceptional and unique experience for their professional culinary program students, locals, and visitors alike. By creating community classes and events that appeal and are accessible to locals, they help the citizenry connect with each other. When they gather at the table after a class to enjoy delicious food and conversation this provides the very heart of what it is to build community.
©Bear Nash 2013
RGALT Harvest Dinner has a new home! Rio Grande Agricultural Land Trust, or RGALT hosts an amazing farm to fork event every September to raise money to support their conservation easement work. Conservation easements help private landowners permanently protect agricultural land and wildlife habitat from development. This year Cecilia McCord and Zinc executive chef Chris Pope have moved the event to Old Town Farm (of Bike in Coffee fame), located in the heart of Albuquerque’s greenbelt at 949 Montoya Road in West Old Town. On Sunday, September 15, Pope—along with his colleagues Miles Lucero of Savoy, Joe Bower of Zinc Wine Bar and Bistro, Paul Mandigo of Seasons, and Jaye Wilkinson of Farm and Table—will create an amazing meal from ingredients harvested within a hundred miles. The event will start at 3pm with beverages, snacks, and a silent auction in the newly remodeled big red barn. Local bluegrass heroes Squash Blossom Boys will accompany a live auction to whet guests’ appetites and enthusiasm for the rich variety of items up for bid.
Whether you are a seasoned professional, curious amateur, or aspiring culinarian, there is always room for you at one of their tables! 112 West San Francisco Street, Santa Fe, 505-983-7445, www.santafeculinaryacademy.com.
Photo by Gaelen Casey subscribe @ ediblesantafe.com
edible Santa Fe
C LASSIC S ANTA F E & S PANISH R EVIVAL S TYLES
Update, Reface, Transform
Cabinetry as artistic & creative as your food is delicious
Carved Custom Cabinets A M A Z I N G LY
PERSONALIZED FINISHES C A RV E D C U S T O M C A B I N E T S . C O M •
& AUTHENTIC AND DOOR STYLES
505.473.1246 ( BY APPOINTMENT )