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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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greenchile-stew-(4-of-3)

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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creme-brulee-(1-of-2)

Candied Acorn Squash from Johnathan Perno

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.
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Apple “Bird’s Nest” Salad by Pascale Beale

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.
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