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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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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LOCALLY GROWN Food Guide Released

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The NMFMA has just released it’s annual food guide, LOCALLY GROWN. This handy booklet contains great information on what’s in season when, how to use and enjoy new varieties of fruits and vegetables, seasonal recipes, and why it’s so important to support your local growers. Get your free copy at…

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Why Buy? DIY Sprouting

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At the NMFMA we are all about local food and supporting our Farmers’ Markets; sometimes we like to take things even more local and do it at home, especially when the markets have closed and we are craving fresh food. I like to grow sprouts, especially alfalfa, because they are…

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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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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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