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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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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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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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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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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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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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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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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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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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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