Farmers’ Almanac

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Santa Fe chef uses local growing schedule to decide his restaurant menu DENISE MILLER/FOR THE JOURNAL ALBUQUERQUE, N.M. — His pressed white chef’s coat is easy to spot in the glimmering morning light at the Santa Fe Farmers’ Market.utive chef Andrew Cooper of Terra calmly make his way around the…

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Heirloom Tomatoes Star in Salad

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September is magical in New Mexico. The light has softened, the air has cooled and an abundance of fresh produce spills from tables at our local growers’ markets, including mouth-watering heirloom tomatoes with idiosyncratic shapes and quirky names like the mortgage lifter, the Paul Robeson and the radiator. And for…

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It’s All in the Details

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Izanami chef’s recipes call for the best, freshest ingredients, and simple preparation. DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Kim Müller, shown here preparing nasu dengaku with den miso sauce, says none of the food at izanami is hard to prepare. It’s as simple as “buy the best quality ingredients you…

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In Search of Authenticity

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Zacatecas chef uses fresh ingredients, imagination to produce modern Mexican comfort food DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Daniel Marquez of Zacatecas Tacos & Tequila circles back to the word authentic many times when describing the food at the upscale tacqueria and tequila bar in Albuquerque’s Nob Hill neighborhood. And…

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Spears of Influence

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Santa Fe chef takes a different approach to preparing asparagus DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Home cooks might be surprised how much they have in common with classically trained chef and restaurant owner Matt Yohalem of Il Piatto in Santa Fe. Asparagus bisque features super-fresh asparagus from Santa Fe Farmers’…

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Local Chef dishes on Broccolini

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The NMFMA has begun working on a new column with our partners at Edible Santa Fe! We’ll be bringing you cooking tips for local ingredients by some of New Mexico’s own chefs. When Sarah Hartford of Hartford Square cooks with broccolini it comes from a place of passion. As an…

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Farm Fresh Produce Fills School Menus

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As cooler weather settles in, look for October farmers’ markets to bring more foods that enjoy a light frost like chard, spinach, kale and winter squash. Salad greens should still be plentiful, along with carrots, beets, potatoes, turnips, Jerusalem artichokes and the last of the season’s fresh chile. Many markets…

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Holy Baba Ganoush!

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Like a squirrel hurrying to bury its nuts for the winter, I’ve been gathering the end of the season’s eggplants. You see, at the Belen Farmers’ Market, I met a great young farmer who said she only eats eggplant one way: as baba ganoush. I asked her how to make…

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Stock Up to Enjoy in Winter

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Sun jewel melons, cantaloupes, heirloom tomatoes, fingerling potatoes, kale, rainbow chard, garlic, crookneck squash, bell peppers, eggs and cheese. Some foods you recognize right away; others you have to ask about. This is only a small slice of the amazing local foods found at the Albuquerque Downtown Growers’ Market in…

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Pesto uses Summer’s Bounty

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Pesto is a quick, easy summer dish. The best-known type of pesto in this country is pesto genovese, featuring fresh basil, pine nuts, garlic, olive oil and Parmigiano Reggiano. But that is just the beginning. Shopping at my local growers’ market this time of year reminds me of a favorite…

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Mojito Time at Market

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Mint from the growers market has many people thinking of cool, refreshing mojitos. Maybe it was the story about Ernest Hemingway’s mojitos that Paul and Barb Prior of Gourmet Gardens told me. Or maybe it was the memory of adding fresh mint to tea last summer. Something inspired my impulsive…

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First-Year Farmer Hits the Markets

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Beginning this May, Ramon Corona will be selling his farm fresh produce at the Monday Española Farmers’ Market, the Tuesday Santa Fe Farmers’ Market, the Thursday Los Alamos Farmers’ Market, and the Friday Eldorado Farmers’ Market. Whew, talk about a big debut! When he’s not at market, you bet he…

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Kimchi Part Two

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Okay, today I opened the jar of my first fermented kimchi. It hasn’t quite been two weeks (just 10 days), but curiosity has the best of me. How is it? Not bad, not amazing. It tastes like pickled cole slaw and carrots, but the aftertaste is pretty good. At first…

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Exploring Kimchi

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Recently I had to research radishes and find some new ways to enjoy them for my monthly Journal column. Luckily, I stumbled upon some recipes for kimchi, which took me back to my childhood friend, Helen Cho, and the ever-present jar of kimchi that her mother had available in the…

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