Sometimes shopping at growers’ markets is as easy as ABC. That’s especially true in peak season here in New Mexico, and with prolific growers such as Linda Martin of Appleton Farm in the South Valley... Read the full story on our link.

Strawberries signal that summer has arrived — especially when you’re savoring sweet berries grown in New Mexico soil. While New Mexico-grown strawberries may look smaller, they pack an incredibly sweet punch that is distilled by our dry climate and plentiful sunshine.

If you’re a fan of fresh, sweet asparagus, head to the local markets now. The bunches that growers bring are so delicious, even they can’t resist them... Read the full story on our link.

April at your local growers’ market is a sure sign that spring has arrived. This is the last month markets will be operating under winter hours, and it’s a great time of year to get back in the habit of eating locally grown food. Spring is always about fresh greens — lettuce mixes, arugula, pepper cress, pak choy, collards, Swiss chard, spinach, kale, mustard greens, micro greens, even cilantro... Read the full story on our link.

Jeffrey Lee knows baking. Elaine DiFederico knows horticulture. This husband-and-wife team, also known as Hand to Mouth Foods, knows how to serve the best of both worlds to people at Albuquerque-area growers’ markets... Read the full story on our link.

What makes a food trendy isn’t always easy to identify. But when a relative newcomer shows up on the plates in high-end restaurants and the Whole Foods’ produce section, that newcomer apparently has arrived. You may not have noticed microgreens yet, but they have been seen recently at a number of local growers’ markets, such as the one in Los Ranchos. Read the full story on our link.

Getting in the spirit — holiday or otherwise — is always easy when the cooking ingredients you start with are as fresh as a fat snowflake landing on your eyelash. While most of the regular farmers’ markets have closed for the season, a precious few remain open straight through our coldest months.

It’s too bad so many of us think about pumpkins only during Halloween and Thanksgiving. Pumpkin has fallen into that category of food that tends to be known in its canned form these days. Fine for some recipes (like a quick pie), it lacks the delicate taste of fresh. For culinary pleasures, such as pumpkin soup, pumpkin butter or pumpkin-stuffed ravioli, nothing replaces fresh... Read the full story on our link.

Today was my Julia day. My plan was to try five varieties of locally grown eggplant, but how to prepare them was the conundrum... Read the full story on our link.

Eric Garretson and Scott Espe of Worthwhile Farms grow five varieties of potatoes in La Madera, not far from the hot springs of Ojo Caliente. All varieties have a creamy, full-potato flavor that doesn’t let your mouth forget for a minute how amazing fresh, local food can be... Read the full story on our link.

Because all chile is not created equal — though most is delicious — the best way to find your favorite is to visit a farmers’ market, taste samples and buy small bags to take home... Read the full story on our link.

Sweet corn is synonymous with summer. When the corn comes in, people line up at growers’ markets and farm stands for fresh-from-the-field ears by the dozen... Read the full story on our link.

What initially draws me to beets each market season is their physical beauty. Before they are even washed, their deep red, dusty orange and dark pink roots topped with burgundy-veined green leaves call to me... Read the full story on our link.

If you’re ready for spectacular local fruit, orchardists such as Ed and Louella Costanza of A-Bee Honey and Apple Farms are ready for you... Read the full story on our link.

Can you imagine spaghetti sauce, pot roast or a stir-fry without the pungent, aromatic flavor of garlic? Garlic is grown around the world and is plentiful throughout the year in fresh and powdered forms. Stores generally sell elephant garlic (the extra big cloves) and regular-size garlic. So is all garlic the same? Read the full story on our link.

Say “goat cheese” and most people think of chevre, a soft, French-style goat cheese that is similar to cream cheese with a bit of tang. Certainly it is one of the most popular ways to enjoy goat cheese, but it is by no means the only way... Read the full story on our link.

Going green in early June is easy, if the green is on your plate. You should find a cool selection of healthy and delicious salad mixes, kale, spinach, chard, tatsoi and other leafy delights front and center this month at your local growers’ market... Read the full story on our link.

This year, April snow showers will bring May flowers, as well as many good things to eat at local growers’ markets... Read the full story on our link.

Anytime the carrots are sweet, think about making a pot of soup. Over-wintered carrots — which may have been planted in July and put under a blanket of mulch for the winter — are sweet, often big and easy to peel, and always great for soup.... Read the full story here.

“I will eat them here and there. Say! I will eat them anywhere! I do so like green eggs and ham! Thank you! Thank you, Sam-I-am!” — “Green Eggs and Ham” These enduring, endearing words from Dr. Seuss jumped right out of the frying pan last week while I was making greens, eggs, but sorry, no ham.... Read the full story here.

Information on SB107, which would provide more produce for school lunches... Read the full story on our link.

What says holidays more than food, gifts and gathering with neighbors and friends? Winter growers’ markets and holiday fairs are a great way to include local food and crafts in those festivities and keep your dollars invested locally.

With fall fully upon us, prepare for heartier fare like onions... Read the full story on our link.

When Anne Sommariva began growing vegetables and flowers in the East Mountains 15 years ago, one of her first veggies was celery root... Read the full story on our link.

I’m a believer in soup at any time of year. But as the autumn chill settles in our valleys and the early frosts sweeten carrots, onions, beets and apples, the perfect time to make soup is here...Get the recipe on our link.