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Kale Salad with Oranges from Sol Harvest Farm

Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is precisely the case at Farm & Table, in Albuquerque’s far North Valley. Ric Murphy partnered with the restaurant in January 2012 and has farmed the land just west of the patio. Sol Harvest farm supplies food directly to Farm & Table and to the public, with two weekly market stands held on the patio of the restaurant.
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Carrot-Top Pesto by Anna Thomas

One Feast Fits All: vegan, vegetarian, omnivore—everyone’s welcome at this table. How many times have you thrown away those bushy green tops? Me, too—but no more. Now I make this deliciously peppery, textured pesto. Have it as a condiment with roasted spring carrots, or roasted new potatoes. Or spread it on crostini with a dab of white cheese.
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Rustic Cauliflower Soup by Monte Skarsgard

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.
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citronmelon

Red-seeded Citron Melons

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."
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Open Call for Entries for The Fence 2016 Photography Exhibition

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.
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Green Chile Stew

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.
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  • Enjoying a Strawberry Jalapeño Margarita @innatloretto for the #margaritatrail #ediblenm #drinklocal #simplysantafe #santafenm - get your passports at any Tourism office or participating restaurants.

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  • Fried Cantimpalitos with parsley purée and cabbage salad @labocasf #eatlocal #ediblenm #simplysantafe

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  • Poached Halibut @rwinnofanasazi - course six of nine from Edgar Beas. #stunning #outstanding #welcometosantafe #anasazirestaurant #ediblenm #eatlocal #simplysantafe

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