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’…
Have you heard about the recent grasshopper invasion plaguing the Albuquerque area? Here’s some background from Joanie Quinn, Organic Advisor for NMDA “We have been getting calls all morning about a massive grasshopper invasion on the west side of Albuquerque, and also affecting the East Mountain area. People are reporting…
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…
The signs are clear: Carrots, parsnips, potatoes, pumpkins and squash are on our tables. Hanging ristras, garlic braids and dried gourds are in our homes. The sun is lower in the sky and the smell of piñon is in the air. Late fall in New Mexico is here. For our…
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…
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…
You may be wondering why we’re talking about tomatoes in the middle of November. I wrote this post a few weeks ago, but with the business of closing the “official” market season, I haven’t had any time to put it up! It was a great experience, so I wanted to…
Dehydrating onions using the string method Last month Denise wrote a bit about her routine for storing local produce for winter in our Albuquerque Journal column, and that got me thinking I should look into it a bit more. There are all sorts of reasons for me to learn food…
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…
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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