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Author: Edible Santa Fe

Cooking Fresh: Spring Ahead

COOKING FRESH Spring Ahead By Jenny George This season I’m inspired by a book I’m reading—the lush, recipe-filled memoir of the great, late Southern cook Edna Lewis, who tells the story of seasonal cooking on her family’s farm. She describes a typical spring dinner menu: braised forequarter of mutton, thin-sliced skillet-fried white potatoes, skillet wild asparagus, salad of tender beet tops and lamb’s quarters garnished with chervil, yeast rolls with butter and apricot preserves, butter cookies, rhubarb pie, coffee, and—if neighbors stop by—dandelion wine. Wow! This was hearty spring dining, meant for hardworking people. With menus like that one lingering in my mind, I’ve put together a collection of dishes (featuring our local, spring products, of course) to feed you during these months. Spring is about growth and transformation, about planting and organizing and cleaning out the old stuff…and that’s hard work. So feast; feast on freshness and newness and the best the season can serve up. Minted Jerusalem Artichoke Salad Jerusalem artichokes aren’t really artichokes; they are a tasty tuber related to the sunflower. Raw and sliced thin, they are crisp and mild, slightly nutty and slightly sweet. They pair beautifully with mint. This salad comes from Patricia Wells’ Vegetable Harvest. 1 t. freshly squeezed lime juice ½ t. fine sea salt ¼ C. extra virgin olive oil 40 fresh mint leaves, cut into chiffonade 1 pound Jerusalem...

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Food for Thought: Green Feast

FOOD FOR THOUGHT Green Feast By Kristen Davenport “We began as a mineral. We emerged into plant life and into the animal state, and then into being human, and always we have forgotten our former states, except in early spring when we slightly recall being green again.” —Rumi In late winter, before the snow has really started to melt up here in the mountains of Northern New Mexico, we can step outside our south-facing door and see signs of green. It might be drab out there, but against the warm backdrop of walls, with southern sun, we start to see the chives sending up their buds like little porcupines, the grass which day by day reveals a slight bit more blush of green. This time of year, waiting for the green to slowly creep back over the hillsides and along our fields, waiting for the green sprigs of garlic to show themselves, finding my 4-year-old in the evening with the season’s first set of too-pink cheeks, I start dreaming his knees green. I crave green. {loadposition articleads} This winter, I was reading a book called Eating the Sun which is a 430-page celebration of photosynthesis, the enchanting process of turning light into life, gathering in sunlight, turning it green. And, by the time the sun melts off the south dooryard, I know that out in the hoop house the...

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Southwest Nation: Art and the Art of Ranching

SOUTHWEST NATION Art and the Art of Ranching: Talus Wind Ranch Deborah Madison Like many of us, Tim Willms’ association with New Mexico started with casual visits. But unlike most who relocate, he bought a ranch, rather than a house in town. Located about six miles south of Galisteo, the dry grasslands of Talus Wind Ranch rise to a rocky prominence from which the eye travels to the Sangre de Cristo mountains, crossing the broad Galisteo basin. It’s a stunning, spacious view. Tim Willms is also unusual in that he straddles two very different worlds—of art dealer and rancher—which he strives to join. “It wasn’t uncommon in the l9th century for artists to paint farms and farm animals,” Tim points out. “So in a way, art and ranching weren’t so far apart for me. Art serves as a tool for communicating an idea, and I’ve often used my art history background as a tool for communicating concepts. My hope is that I can enlighten others that art and raising food share the potential to nourish a regional community.” {loadposition articleads} As is often the case, the idea for Tim to become a rancher happened by chance, not design. “I started raising a few sheep, a few turkeys, some rabbits. One Thanksgiving I served my turkey. When my guests said it was the best turkey they had ever tasted, that...

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Drink Up: Nectar of the Gods

DRINK UP Nectar of the Gods: Falcon Meadery By Bobby Lee Lawrence If you’re a fan of mead wine, you may already be familiar with the two musicians in Santa Fe who have turned mead winemaking into a symphony. Darragh Nagle and Stephen Guthrie, the owners of Falcon Meadery, have hit all the high notes in the creation of their award winning flagship wine, Mountain Mead. It took ten years for Darragh, a former computer programmer, to decide to make mead wine. He started brewing it at home and has turned it into a thriving business. Both men are pleasant, unassuming, and casual. They discovered that they like the same type of music and eventually became friends and business partners. Playing along with my musical theme, Falcon Meadery also produces a “medley” of fruit-added meads named Melomel. The fruits range from strawberry to dry peach. Falcon captured four medals at the 2007 New Mexico State Fair Commercial Wine Competition. Mountain Mead was the winner of the silver medal and Blackberry Mead, Strawberry Mead and Cherry Mead each won a bronze. {loadposition articleads} Ah, but we’re getting ahead of ourselves; a little history of mead wine might be in order. Never heard of mead wine? It’s only been around for thousands of years, pre-dating grape wine. Legend has it that it was first discovered when rainwater mixed with honey and...

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Squeezed Radish Green Salad

Squeezed Radish Green Salad This tasty, simple little salad is a perfect way to use the scratchy, but ever-so-healthful, greens that come on top of radishes. The recipe comes from my mother-in-law’s cookbook, “Craft of the Country Cook.” 1-2 pounds radish greens, washed 1-2 t. salt 1 T. Soy sauce 1½ t. rice or other vinegar 1½ t. sugar or honey 2 t. oil (sesame is nice) Put the radish greens in a bowl and stir in a liberal amount of salt. Let the greens sit a bit to let the salt start working. Then, with your hands, start squeezing the radish greens vigorously. You’ll squeeze out a bit of the juice (and the salt). Discard the juice. Dress the squeezed radish greens with a dressing made from soy sauce, oil, rice vinegar and a bit of sugar. It’s nice with actual radishes, sliced thinly, and all tossed...

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Upcoming Events

  1. Edible’s Rose Pop-Up Dinner

    April 20 @ 7:00 pm - 9:30 pm






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