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.

How could I have been ignorant about chopped salads for so long? I swear I never heard of them until my sister-in-law in Chicago kept threatening to make one. We never did make one during that visit, but when I got home, I started experimenting, and now I am hooked... Read the full story here.

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.

The kids are begging for strawberry rhubarb pie, but I have other plans in mind for my red stalky friends. I’m thinking rhubarb frozen yogurt will take their mind off pie (and avoid having a hot oven in the house)... Read the full story here.

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.

Fans of beets are fortunate. This earthy vegetable has a long growing season that stretches from spring through late fall... Read the full story on our link.

If you like okra, you should make a point of meeting Cecilia McCord. The Socorro grower, who also sells her produce at the Downtown Albuquerque Growers’ Market, is a longtime friend to okra fans, who know they can count on her for the most tender, savory okra around... Read the full story on our link.

What kind of fruit is small and round, yellow with tiny brown freckles, sweet and crunchy like an apple, and grows in New Mexico? Surprisingly to many, the answer is Asian pears... Read the full story on our link.

Jesse Daves likes to see results. He also likes to collaborate with nature. Combine those qualities with a big heart and you get the magic of a farmer who consistently pulls beautiful produce from the ground... Read the full story on our link.

Afresh spring sits below the meadow where Effie Chavez tends to her garden. When she heads there, she is content. In fact, she is more than content. She is rapturous... Read the full story on our link.

Mary and Elias Macias know each of their 125 fruit trees as if they are their children. They know which are the oldest, which have been sick, which are the strongest and which bear the biggest fruit... Read the full story on our link.

What do fantastic sauces, great sautés and tasty sandwiches all have in common? If you are eating from the garden of Mary or Ray Arrowsmith, the common ingredient may be fabulous candy onions... Read the full story on our link.

Eli Burg and Amanda Mione of Chispas Farm are not your typical farmers. They are urban, young and grow 270 varieties of garlic... Read the full story on our link.

Getting fresh sugar snap peas home is always a challenge. They seem to disappear. If my daughter is at market with me, they vanish at least twice as fast. “That’s a testament to how great snap peas are,” says veteran grower Zoe Economou, who has the same problem in her garden. Sometimes her husband doesn’t see too many because she picks and eats them while she works... Read the full story on our link.

The markets are full of comfort foods this week — beans, chard, chile, eggplant, onions, potatoes, peppers, spinach, turnips and winter squash... Read the full article on our link