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.

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.

Good apples — I mean really good, crisp apples — are hard to beat. Crunching every bite of flavor is certainly one of autumn’s pleasures... Read the full story.

This man is a melon specialist. If you want sweet, juicy melons to die for, this is the spot... Read the full story here.

At the Belen Farmers’ Market, kohlrabi samples were offered. Plain, raw kohlrabi. What were Pamela French and Joe Towner of Two Black Sheep Farm thinking as they presented slices of this mysterious spaceship-shaped vegetable to unsuspecting passers-by?... Read more on our link.

It’s prime peach time in New Mexico. Sure, you can buy early peaches, late peaches and even mid-winter peaches shipped from far away, but if you want drippy-sweet New Mexico peaches, now is the time to head to your local growers’ market...

Vendor tables are becoming significantly more voluminous these days as the summer growers market season heads into its prime. If you look closely between the squash, cucumbers, beans and cilantro, you may even see the versatile vegetable fennel, whose green leafy fronds sometimes cause me to mistake it for dill at first glance.

There’s an old saying that goes something like this: When you park your car in the summer, be sure to lock your doors or someone might fill it with summer squash.

June 12 and July 3 may be two dates that go into the collective memory of northern New Mexico farmers. June 12 brought a late freeze; a nasty hailstorm pelted crops July 3.

When you ask this Mary how her garden grows, rather than with silver bells, she may tell you very thorny, thank you. That is because Mary Moses has 200 to 300 blackberry bushes growing around her Los Ranchos home and garden... Read the full story on our link.

Sometimes just one menu item can change an entire meal. Oyster mushrooms, like those grown by Exotic Edibles of Edgewood, are that kind of food... Read the full story on our link.

Any day now, Salvador Corona’s favorite crop, sweet peas, will start appearing on his market tables from Santa Fe to Española... Read the full story on our link.

If you’re an asparagus fan, now is the time to search the farmers’ markets for this shortseasoned delicacy. But don’t oversleep, or you will likely miss out... Read the full story on our link.

People get hooked on growers’ markets for all kinds of reasons, but one of the most basic is that they offer the freshest food you can get. That is, unless you grow it yourself... Read the full story on our link.

In the culinary world of fresh, local food, it’s time to go green. Asian greens may be the original fast food — and a wonderful way to go green. They are healthy, quick and easy to prepare, versatile and delicious... Read the full story on our link.

Last year, Dave and Loretta Fresquez of Monte Vista Organic Farm in Española grew 700 pounds of carrots for Albuquerque schoolchildren because they like knowing more kids are eating healthful, fresh foods... Read the full story on our link.

Unlike cattle, bison like to find a high spot and face into the wind. The same seems true — literally and figuratively — for Lana and Monte Fastnacht (pronounced Fosnot), owners of LaMont’s Wild West Buffalo near Santa Fe... Read the full story on our link.

My colorful jars of canned fruit from mid-summer are still untouched on the shelf, but I’m sure it won’t be long before they start to disappear. So what do we do when the thermometer drops and we long for a taste of fresh summer fruit?... Read the full story on our link.

Pumpkin pie is a great way to recycle your jack-o’-lantern, but if you want to try something even sweeter this season, trying making a pie from locally grown squash... Read the full story on our link.

Friday was irrigation day. Wearing a flannel shirt and rubber waders, Solomon Jaramillo slogged through his orchard for the third and final watering of the season... Read the full story on our link.