This Radish Terrine with Chile Crisp (or Balsamic if you prefer a non-spicy version) is worth the investment in a set of silicone mini loaf pans—which you can use later to experiment with compound butters—and can be served with slices of fresh baguette for a satisfying, savory snack. Print Radish Terrine with Chile Crisp (or Balsamic) This recipe is worth the investment in a set of silicone mini loaf pans—which you can use later to experiment with compound butters or make mini loaves of zucchini bread. If you want a little spice, opt for the chile crisp version; for a concentrated sweet f ..read more

Our recipe for Hakurei Turnips with Spicy Bonito Lemon Dressing highlights the sweetness of these root veggies, which are so mild, tender, and crisp that they can be eaten raw and served in salads but are also delightful when roasted. Print Hakurei Turnips with Spicy Bonito Lemon Dressing Hakurei turnips taste sweet, like many crops harvested young and in cool or cold weather. These turnips are so mild that they hardly taste like turnips and are so tender and crisp that they can be eaten raw and served in salads, but they are also delightful when roasted. Prep Time 10 minutes Cook Time 30 ..read more

OLocal Hero: SUSTAINABILITY, WASTE REDUCTION An Interview with Jason and Lauren Greene, Owners Menu and counter at The Grove Cafe & Market. Photo courtesy of The Grove. Owned and operated by Jason and Lauren Greene, The Grove is a breakfast, brunch, and lunch café serving the finest local food in a fun, casual atmosphere. With a team of more than thirty hospitality professionals, The Grove has grown through its seventeen years into a local food landmark in Albuquerque. The Grove believes in supporting local farmers and sustainable agriculture. Their food is sourced from growers and p ..read more

Community supported agriculture (CSA), or farm shares, is one way consumers can directly support local farmers and invest in the local food system. CSAs have different financial structures—with some, you pay up front to help growers buy seeds, animals, supplies, or equipment for the season; with others, you pay as you go. Either way, your community money goes directly to the farm, helps build a steady revenue base for the growing season, and secures your supply of local produce. Not only confined to vegetables and herbs, some CSAs include the option for shareholders to buy eggs, homemade br ..read more

Olla Award By Lynn Cline The Olla Award recognizes individuals who have made significant contributions in the realm of good food work in New Mexico, and who are creating a more robust local food system. Nominations are submitted by the general public and the winner is determined by the edible team. Christina Keibler wore many hats at the New Mexico Farmers’ Marketing Association (NMFMA), but her primary focus was making sure that the nonprofit was supporting New Mexico’s diverse farmers, ranchers, consumers, tribal communities, and food-insecure communities. Her way with words and passion ..read more

This versatile, bright, and tangy Watermelon Radish Slaw can be served as a side, added to a salad or sandwiches, or used to top your favorite seafood dish or tacos. Print Watermelon Radish Slaw This versatile, bright, and tangy slaw can be served as a side, added to a salad or sandwiches, or used to top your favorite seafood dish or tacos. Prep Time 15 minutes Servings 3 cups Ingredients 4 large watermelon radishes (1 pound), washed but not peeled, tops and bottoms cut off Dressing 1/4 cup orange juice , freshly squeezed 3 tablespoons apple cider vinegar 2 tablespoons fresh tarragon ..read more

Local Hero: FARM/RANCH, NORTHERN NEW MEXICO An interview with Molly and Antonio ManzanaresPhotos by Lara Manzanares Antonio and Molly Manzanares, horses Tomato and Jimmie, and dog Sammie survey the flock during a warm spring afternoon on the ranch. The family sheep ranch in the mountains of northern New Mexico is the reason Molly and Antonio Manzanares have never had a vacation. With 750 ewes, that’s understandable. Shepherd’s Lamb produces high-quality lamb and pelts, for sale at the Santa Fe Farmers’ Market, as well as premium wool products including hand-dyed yarn, handwoven items, an ..read more

Print Grilled Kale with Spicy Avocado Dressing Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 4 Ingredients 1 bunch green kale (curly or dino) 2 tablespoons olive oil Salt and pepper for seasoning Dressing 1/4 cup raw cashews , soaked for at least 4 hours 1/2 cup cilantro 2 garlic cloves 1 1/2 tablespoons jalapeño , diced 1 avocado 3 tablespoons lime juice 3/4 cup water 1/4 teaspoon salt Instructions Add all the dressing ingredients to a small blender or food processor and pulse until smooth, adding more water as needed, 1 tablespoon at a time. Cover a ..read more

From left to right: Clarence Hogue, Rebecca Grashuis, Eileen Shendo, and Merlin Toya-Lucero. The Indigenous Farm Hub (IFH) cultivates seventeen acres in Corrales, with four acres in vegetable production and the remainder in hay and cover crops, providing 140 families with produce through their CSA program. The farm is not only a food source but a hub of learning, growth, and prosperity building. Its core initiatives include connecting language and land-based learning for students at the Native American Community Academy and other schools; working to strengthen food networks in Indigenous ..read more

Jesus Guzman farms on about three acres split between four parcels in Nambé—one at his home and three that he leases. In addition to farming, he’s been a landscaper, a property caretaker, and a dairy worker. Among other things, he grows blue and red corn, chicos, beans, onions, peas, garlic, and, lately, drought-tolerant asparagus. WHY FARM? My father started me when I was seven where I grew up down in Mexico. I’m the second kid in the family. It was me, my older sister, my dad, and my mom at that time. And you don’t work there eight hours a day. You get up at five o’clock in the morning, an ..read more