I consider myself a fairly adventurous eater. I’ll try anything once (or two, or three times), and every week at market I make a point to buy any vegetables I’ve never heard of. Still, there are some vegetables I really don’t know what to do with. Thanks to my Southern…
Market Profile: *Location: Santa Fe Place Mall parking lot, Rodeo & Zafarano *Hours: Tuesdays 3-6pm through September 24 *Number of vendors: 8-12 *Accepts: WIC & Senior FMNP checks, EBT/SNAP, Debit *Parking: Free Today I’m highlighting a market that, as a Santa Fe resident, I should have visited a long time…
The good folks at the Nob Hill Growers’ Market information table. Well, I’ll admit it’s been a little while since our last blog post.  Market season is always a busy time for farmers’ markets, and sometimes we get so wrapped up in the work that we forget to tell you…
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…
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…
This week I got to the Santa Fe Farmers’ Market in time to get fresh peas. You see, last week when I met Ramon Corona at his market table on a Tuesday morning, early shoppers had already scooped up the prize. But pea season is officially here now, and Corona…
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…
One of the most challenging aspects of preparing great food every day is finding the time. Like all worthy endeavors, it seems we could always use more time for menu planning, grocery shopping, food prep and cooking. We can ready ourselves for a busy week by over-cooking on the weekend…
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…
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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