My last post was an angst-full piece about how much my plants seem to be struggling this summer. I still have not figured out why my garden is so slow to grow but I do have some more clues.
Lambert’s has been a Taos favorite for over 25 years, consistently offering local, seasonal, made-from-scratch food in an elegant yet comfortable atmosphere that keeps the locals coming back. Opened in 1989 by Zeke and Tina Lambert, the restaurant hasn’t lost its charm in the new Bent Street location.
My garden has a weird growth curve this year. Something like 5th percentile for height and 10th percentile for weight. In all my years gardening I’ve never seen my plants so diminutive
You can find Zoe Economou most Thursdays at the Nob Hill Growers’ Market, behind a table full of marvelously unusual things – fava beans or other uncommon types of beans, artichokes, sometimes even fennel pollen! She is active in many South Valley community initiatives, and she is a member of the Board of Supervisors for Ciudad Soil and Water Conservation District.
I plopped each nut into a pan swollen with the cut apricots, added 6 lavender springs and half cup of sugar. After fifteen minutes of bubbling l set the pan to cool. After it was cool I jarred it and put it in the fridge.
Six months might not seem like a long stretch, but in the hospitality industry, it is often the ballgame. In fact, the first several months can make or break a new restaurant. So it’s no surprise that since the inception and opening of L’Olivier in December 2013, owners Chef Xavier Grenet and his wife Nathalie Bonnard-Grenet have been burning the midnight oil.
When a restaurant that specifically calls itself a “burger” place opens up, I somehow feel there’s a challenge that the ownership is laying down to the general public. In other words, the simplicity of the claim is meant to imply, “nuff’ said.” As burger aficionados will tell you, it’s all about the interplay of the burger with the bun. Does the bun sop up just enough juice to penetrate, yet not overpower it?
If There’s Squash Bugs in Heaven, I Ain’t Staying is a thoroughly entertaining and thought-provoking read for any gardener who has ever dreamed of having his or her own farm, or anyone interested in the rich history of Corrales. In this book, Stacia Spragg-Braude beautifully captures the life and energy of her friend Evelyn Losack, beloved music teacher and third-generation Corrales farmer.
Lately I’ve been overcome with a deep sense of doom about the evolutionary trajectory of humans. For all but a blink of our 200,000 years we have been a species completely immersed in moving around in the natural world….
After four years as manager of Osteria D’Assisi, Santa Fe native Julian Marquez decided it was time to embark on a project of his own. His dream was to one day be the proprietor of his own business. After discussions with Philippe Müller and his wife Ruth about acquiring their restaurant, the charming Santa Fe-based Swiss Bakery Pastries & Bistro, Julian actualized his dream. It was a perfect fit.
Generally, chimichurri is a mélange of olive oil, vinegar and finely chopped parsley, oregano, onion, and garlic, seasoned with salt, cayenne and black pepper – although recipes vary from family to family, with myriad variations creating a broad spectrum of acid and spice.
In Argentina, the term Che is used in much the same way bro is used in the US, and is an apt descriptor for Burden. Despite his ultra-cool upbringing, he’s a down-to-earth guy that looks you in the eye when speaking, is quick to smile, and in conversation one can see his agile mind working like clockwork behind his steel-blue eyes; traits that undoubtedly have served him well in the backwaters of the world when he’s gone to propel himself into its raging rivers in a kayak.
This recipe works at a summer barbeque just as well as during the middle of winter (when zucchini are out of season but somehow still overstocked at the grocery store). On a hot day or a cool evening, this plate whispers sweet summertime into your ears with refined balsamic and strips of basil that wilt on impact with the hot veggies.
As a casual consumer of local food, you may not have heard of Tiffany Terry, but she does a lot of behind-the-scenes work to increase capacity for local food production. A Planner at the Mid-Region Council of Governments (MRCOG), she coordinates the New Mexico Ag Collaborative as well as the New Mexico Land Link program.