Skarsgard Farms draws its inspiration from Monte Skarsgard’s agricultural heritage and the family farm in North Dakota. He started his business in 2003 on four acres borrowed from the Los Poblanos Inn in Los Ranchos de Albuquerque and seventeen members. Since that time, he has successfully created one of the largest CSAs in the Southwest providing high quality organic food to over seventeen hundred families a week.
This past summer, several vines volunteered themselves in my backyard, most likely from the compost. I waited patiently to see what fruit they might bear. As the small round and striped fruits started to mature, I was convinced they must be some kind of watermelon. In late August I sliced a small one open, about the size of a softball, to see what was inside. To my surprise it looked nothing like a watermelon. The flesh was white and there were many small white seeds. I cast it aside and said, "Smells like a melon, but I guess it's not ready yet."
In Piatanzi, the Lukes envisioned a neighborhood spot where food and drinks would flow abundantly, bringing family, friends, and the community together. They know firsthand how food has a way of connecting people. Read their story and get the recipe.
THE FENCE is an annual outdoor photography exhibition series, with an annual audience of more than 3 million visitors. In it’s 5th edition this year, we’re pleased to announce the addition of a $5,000 cash prize for the Jury’s Choice Winner. Photographers of all levels are invited to submit work that fits under one or more of our 6 thematic categories: Home, Streets, People, Creatures, Nature, and Play.
New Mexico green chile stew is the perfect candidate to make on a Sunday and then live off of the rest of the week. It's spicy, savory, and hearty! So pull out a bag of green chile from your freezer and make a mammoth-sized batch of stew today.This award-winning recipe is provided by Ky Quintanilla in Taos.
Jonathan Perno, of La Merienda at Los Poblanos Historic Inn & Organic Farm, is fiercely committed to a farm to table philosophy, the Slow Food movement, and developing a hyper-regional culinary vocabulary. While he’s absolutely content to let the fresh ingredients take all the credit, Perno has already impressed the most critical of foodies with his own unique perspective on food.
Bang Bite gives me the chance to express myself. I serve what I like, say what I want, hire who I like. My trailer is freedom. By 3 or 4pm, I'm done and on my way to home. Sometimes I wonder how many jobs give you the chance to have this kind of freedom? By the way, I start to work around 10am.
For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes stand: carrots, onions, and garlic. Now, when I go to the market I don’t buy carrots to make dinner. I buy carrots to be dinner.
Camino de Paz School and Farm (CDP) is a private Montessori middle school for grades seven through nine in Santa Cruz. The school’s curriculum is fully integrated with the activities of the farm where students learn about vegetable farming, small dairy operation, food business, and much more in their journeys to adulthood.
I first made Pavlova with my good friend Michael. He had his mum’s recipe and it was fabulous. I’ve since become slightly addicted to this dessert. In fact, last summer could have been called the Summer of the Sunday Pavlova.
This dish was inspired by a dessert I read about in Gabrielle Hamilton’s cookbook, Prune. She makes luscious apple galettes baked in small ramekins with sugar sprinkled between each layer of apples. As I lingered over the photo of this dessert, I thought about making a savory version and preparing the apple so it retains its shape — a sort of deconstructed baked apple.
Everyone at Second Street is family—employees and customers alike. We love to celebrate accomplishments with each other. We are a shoulder to cry on. Earlier this year we had an employee who was very ill and missed quite a bit of work. The amount of support financially, emotionally, spiritually from staff and customers alike was amazing.
Flourless Chocolate Cake w Stagg Jr Egg Nog #buffalotracedistillery #ediblenm #eatlocal @radish.rye
5 fabulous cocktails from Radish & Rye and Quinn Stephenson at the winter bourbon dinner. #localhero #simplysantafe #buffalotracedistillery
Phenomenal pork three ways @radish.rye #localhero #localpork #ediblenm #simplysantafe #buffalotracedistillery
3rd Course- Lamb Loin with EH Taylor Rye @radish.rye #localhero #simplysantafe #ediblenm #buffalotracedistillery
2nd course- Squash Chèvre with #oldwindmilldairy and #buffalotracedistillery @radish.rye #ediblenm #simplysantafe #localhero
Shrimp Cudo with shrimp from Lemitar, New Mexico! First course of bourbon dinner #simplysantafe #ediblenm
Excited for this five course bourbon dinner to start at Radish & Rye. #ediblenm #simplysantafe
edible announces our 2016 Local Heroes. We recognize this group of amazing individuals and organizations for their work to create healthy, sustainable food systems in New Mexico. Tap our bio link to see all the winners. #ediblenm #localhero #simplysantafe