Fresh Herbs Brighten Menu

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BY DENISE MILLER / FOR THE JOURNAL Wednesday, May 1st, 2019 The air at your local growers’ market this time of year is filled with the promise of the growing season ahead, and if you get up close enough, the fresh scent of herbs like mint, thyme, oregano, chervil and more….

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Register for the 2019 Annual Conference now!

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LOCAL FOOD CONNECTS 2019 ANNUAL CONFERENCE Thursday – Friday March 7th and 8th, 2019 Santa Fe Community College Start the 2019 market season off right by attending the Local Food Connects Annual Conference in Santa Fe! We’ve made the conference shorter, and it’s jammed with quality content to improve your operation and help you…

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Insights from Traditional Farming Practices

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Ancestral peoples of the southwest knew how to deal with shifting and unpredictable climate patterns. For thousands of years they learned about and adapted to changes in terrain and moisture patterns, and selected their domesticated and wild food plants accordingly. Many of their techniques are still practiced today by the…

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From Broth to Stew, What’s the Difference?

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No one is born knowing how to cook. Like everything else, cooking must be learned including the tools, techniques, and terminology that go along with the craft. The terminology can sometimes be confusing, especially when definitions provided by online sources conflict or are unclear. Is it bouillon or stock? Broth…

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Apogee Spirulina

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What they grow: Nicholas Petrovic at Apogee Spirulina grows spirulina — an edible and nutritious blue-green algae — in Santa Fe using the small-scale French artisan method, which Nic went to France specifically to learn. While spirulina does not currently fall under organic certification (Nic is working to change that),…

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Mountain Flower Farm

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What they grow: Anne Sommariva at Mountain Flower Farm grows pesticide-free asparagus, cucumbers, summer squash, fresh herbs, sweet corn, melons, butternut squash, celery root, gourds, and plenty of flowers.   Where they sell: You can find Anne’s flowers and produce at Santa Fe Farmers’ Market.   Contact information: Website: www.mountain-flowerfarm.com Email Anne…

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Revolution Farm

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What they grow: Alex Pino at Revolution Farm grows a fresh lettuce mix; cauliflower and radishes; greens like kale and chard; and winter squashes, including butternut, Delicata, and Japanese heirloom Red Kuri. He also specializes in heirloom garlic, which he turns into high quality garlic powder. Alex uses organic principles, minimal…

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Unlock Veggies’ Sweetness

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By Denise Miller / For the Journal Published: Wednesday, October 10, 2018   ALBUQUERQUE, N.M. — Halloween doesn’t uncloak itself until the end of the month, but the whole of October feels full of the holiday spirit. Whether it’s childhood memories or the hyper-marketing that fills grocery aisles with excess candy…

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Tres Hermanas Farm

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What they grow: Tres Hermanas Farm in Albuquerque grows summer crops like eggplant, tomatoes, peppers, okra, turnips, carrots, African eggplants, amaranth, and more. In fact, amaranth is one of their signature crops and their previous Farm Manager Zoey Fink offers some tips on cooking with amaranth: “You can pick the greens…

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Thompson Farm

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What they grow: Bob Thompson runs organic-certified Thompson Farm, which sells eggs and an abundance of produce including apples, strawberries, blackberries, grapes, tomatoes, eggplant, beans, beets, carrots, and squash. Where they sell: Downtown Growers’ Market on Saturdays from 8 AM to noon at Robinson Park (at 8th and Central) in Albuquerque. Cedar…

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Purple Produce at its Peak Now

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By Denise Miller / For the Journal Published: Wednesday, August 1, 2018   ALBUQUERQUE, N.M. — My color crush for August is purple. This is the royal color of eggplant and kohlrabi, and also purple cabbage, carrots, cauliflower, garlic, onions, potatoes, beans, blackberries, grapes and plums. Right now New Mexico farmers…

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Fruits, Veggies Feel the Heat

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By Denise Miller / For the Journal Published: Wednesday, July 3, 2018   ALBUQUERQUE, N.M. — What ode to summer vegetables on the grill hasn’t yet been written? Independence Day is the high holy day of grilling, but as we move into high summer for New Mexico-grown fruits and vegetables, there are…

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Five Ways with Frugal Food Scraps

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Can you afford to throw out food? Probably not, but you might be doing exactly that (up to 40% of food is wasted, according to the USDA). The biggest contributors to food waste are the perfectly edible peels, stalks, stems, and cores that we mindlessly toss into the garbage. But these can be nutritious and…

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Mesa Top Farm

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What they grow Mesa Top Farm raises grass fed cattle for meat, milk, and dairy (they’re in the process of adding a cheese room). They also raise pastured laying hens for eggs, and their crops include summer squash, cucumbers, and year-round salad mix. They practice pesticide-free and hormone-free farming. Where…

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20 Local Staples For Everyday Meals

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Time is always at a premium, which includes time to sit down and plan healthy, affordable meals for the week. One habit that can help make planning a breeze is having reliable kitchen staples on hand, ready to create quick, healthy meals. Check out these 20 local staples and how…

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10 Vegetables To Roast Now

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The approach of fall weather brings to mind classic comfort foods, warm from the oven. Roasting vegetables is one of the easiest ways to get delicious fall flavors reflecting the season, direct from your local farmer to your home table. Directions for roasting vegetables are basically the same and are…

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Preserve Foods to Extend Season

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By Denise Miller / For the Journal Published: Wednesday, September 27, 2017   ALBUQUERQUE, NM — As late summer gracefully sways into early autumn, harvest time continues in New Mexico. This means local farmers are still busting their fannies to bring us the best-tasting fruits and vegetables. Most neighborhood growers’ markets…

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TomatoCulture

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What they grow:  TomatoCulture grows heirloom and open-pollinated tomatoes following permaculture and sustainable farming practices that focus on building soil fertility and taking advantage of nature’s principles. Where they sell:  Downtown Growers’ Market (Albuquerque) on Saturdays from 8 AM to noon Wholesale through the La Montañita Co-op Distribution Center You can also…

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Big Jim Farms

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What they grow:  Big Jim Farms grows GMO-free and naturally raised (organic practices) chile, corn, melons, tomatoes, bell peppers, pecans, plums, apples, and pumpkins.  Where they sell:  Downtown Growers’ Market (Albuquerque) on Saturdays from 8 AM to noon, mid April to early November Santa Fe Farmers’ Market on Saturdays from 8…

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Pat Montoya’s Family Orchard

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Pat Montoya’s Family Orchard is a 4th generation orchard in La Canova, New Mexico. The orchard is run full time by Pat and Juanita Montoya and their children, Michael and Victoria. They have been selling their produce at area farmers’ markets for 38 years. The Montoyas pride themselves on being pesticide-free…

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Mr. G’s Organic Produce

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Gary and Natasya Gundersen own and operate their 2-acre farm – Mr. G’s Organic Produce – in unincorporated Jacona, about 20 miles north of Santa Fe. They started farming their land about 15 years ago and have been fulltime farmers in New Mexico ever since (they previously farmed 12 acres…

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Enjoy Bumper Crop of Local Squash

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By Denise Miller / For the Journal Published: Wednesday, July 12th, 2017   You know you can buy skinny green zucchini and yellow squash almost all year long at the grocery store, so what’s special about getting local, New Mexico-grown squash onto your plate this summer? Here are the top five…

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11 Reasons to Shop From Your Local Food Producer

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Food has always meant family and community, whether it’s a weekend dinner at home, block parties, or local festivals. Breaking bread with neighbors, tribal members, friends, and loved ones are forms of bonding that increase our important connections to others, through food. The industrialized food system has, in many ways, robbed…

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Six More Ways to Eat Local Summer Squash

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Last week we wrote about Six Ways to Eat Local Summer Squash. We couldn’t stop ourselves from coming up with even more ways to eat this versatile and tasty summer vegetable! As a reminder, summer squash are frequently (but not always) young winter squash, eaten while the rinds are soft and edible. They are available…

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NMDA Organic Rule Public Hearings

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  The New Mexico Department of Agriculture will hold four public hearings to propose the repeal and adoption of 21.15.1 NMAC — “Organic Agriculture” (view the Organic Agriculture Proposed Rule here). During the public hearings the newly proposed fee structure for the New Mexico Department of Agriculture’s Organic Program will be…

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Greens Hot at Growers’ Markets

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By Denise Miller / For the Journal Published: Wednesday, June 7th, 2017 ALBUQUERQUE, N.M. — If you find yourself craving more salads and even cooked greens as the weather heats up, don’t sweat it. On second thought, that’s exactly the point. As the temperature warms up, and we sweat to stay…

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Six Ways to Eat Local Summer Squash

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Summer squashes are frequently (but not always)  young winter squashes, eaten while the rinds are soft and edible. Versatile and tasty, summer squash varieties are available from New Mexico’s farmers starting in June and heading into fall. There are many varieties of summer squash available for your kitchen, from the ubiquitous zucchini, to…

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Five Reasons to Buy Local Salad Greens

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There are many reasons why fresh lettuce purchased from your local farmer is superior to the corporate-grown greens on your grocery store shelf. Here are the top five! 1) Local greens have more nutrition and better taste Local lettuce is at its peak flavor, nutrition, and freshness, having been picked…

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2017 NMFMA Conference Agenda

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Do you want a peak at the 2017 NMFMA Annual Conference agenda before you arrive for the conference in Santa Fe this week? Well, we have it for you! Click HERE to download a PDF! (It might take a tad longer than normal to download because it is a large document.) The agenda includes:  An…

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Register for the 2017 NMFMA Annual Conference Now!

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The New Mexico Farmers’ Marketing Association is excited to sponsor our 19th Annual Conference, which will be held March 10th and 11th in Santa Fe! The mandatory Double Up Food Bucks workshop will be held on March 9th. Register here by March 3rd! Break open your creative box and envision the possibilities for your farmer’s market, farm stand, farmers, and community! This…

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New Mexico Organic Certification Program

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New Mexico Organic Certification Program – White Paper Prepared for the Thornburg Foundation January 2017 Executive Summary According to the New Mexico Department of Agriculture (NMDA), organic food sales in New Mexico are currently around $40 million per year and there are over 150 organic certified operations (farms, processors, handlers,…

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Save the Date for the 2017 Annual Conference!

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Save the date for the 2017 New Mexico Farmers’ Marketing Association Annual Conference! This year’s conference will take place March 9th through 11th at Santa Fe Community College. Things kick off in the afternoon on Thursday, March 9th for the Double Up Food Bucks workshop. This workshop is mandatory for…

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Brothers innovate on Corrales farm

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By Denise Miller / For the Journal Published: Wednesday, August 24, 2016 ALBUQUERQUE, N.M. — The best cucumbers you have ever tried, butter lettuce as sweet as its name, heirloom tomatoes that taste purple and basil so bright that one leaf carries the essence. At Silver Leaf Farms in Corrales,…

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New Mexico True Certified

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The New Mexico Tourism Department is proud to announce the launch of the New Mexico True Certified program, an initiative that will allow select New Mexico businesses to leverage the hugely popular New Mexico True brand to build their product’s recognition and amplify their existing marketing message. The New Mexico…

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Food Safety Training and Certification Courses

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Two training and certification courses are being offered by New Mexico State University in Albuquerque! For additional information about either of the trainings email Gloria Hernandez. AUGUST 8th – 9th, 2016: Better Process Control School, Acidified Foods Only (English Course) This two-day course will be presented at the South Valley Economic…

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Humble radish earns star billing

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By Denise Miller / For the Journal Published: Wednesday, June 22, 2016   ALBUQUERQUE, N.M. — Perhaps the most extraordinary thing about eating food that has just come out of the ground is that everything tastes spectacular. Enter Seth Matlick’s radishes. Who knew that the unassuming radish could be the…

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Legislators Wrong to Cut Food Bucks

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By Denise Miller / For the Journal Published: Thursday, January 28, 2016   Since 2010, low-income New Mexicans have benefited from a powerful and growing program that addresses challenges of food access and improved nutrition all while stimulating market demand for locally grown produce – the Double Up Food Bucks…

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