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Author: Edible Santa Fe

Best Organization, Kitchen Angels

An Interview with Tony McCarty, Executive Director Photo by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers, and advocates in nearly two dozen categories—including six new awards. Each issue of edible will contain interviews with several of the winners, spotlighting the important and exciting work they do. It is imperative to the local food movement that we come together as a community to support each other, our local economy, and our environment. Please join...

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Best Food Artisan: Barrio Brinery

An Interview with Pat Block, Owner. Photos by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers nominated and voted for their favorite food artisans, growers, and advocates in nearly two dozen categories—including six new awards. Each issue of edible will contain interviews with several of the winners, spotlighting the important and exciting work they do. It is imperative to the local food movement that we come together as a community to support each other, our local economy,...

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Fail-Safe Gardening

Grow Y’Own by Stephanie Cameron I have gardened every year since I moved back to New Mexico in 2007—with some successes and some failures—but this was the year I threw my hands up and said no more. After investing hundreds of dollars in plant starts and soil, I got four small Japanese eggplants before the pests demolished every plant in my yard. With everything from tomato worms to weird slug bugs eating my tomatillos, and rabbits and mice munching away every last Sandia chile pepper, every day this summer was a battle. A pastime that I had enjoyed for...

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Seasonal Ramen Bowl with Miso Squash Broth

Recipe and photo by Tara Lanich-LaBrie This is a flavorful, seasonal version of a ramen bowl, livening up the traditional squash soups that grace many holiday tables. Add as many or as few seasonal ingredients as you like—keep it simple, or experiment with new combinations. Ramen is often characterized by the much sought-after flavor profile umami, which is loosely translated as yummy in Japanese. In one-dollar ramen packets, this flavor is approximated with MSG, but it can be activated naturally with fermented foods such as soy sauce, miso, seaweed, sun-dried tomatoes, parmesan, and cooked meat. Seasonal Ramen Bowl with...

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Kefir Pancakes

By Lorelei Kellogg · Photo by Jennifer Pallian Kefir pancakes: 8 pancakes (6 inches each) 1 cup all-purpose flour 1/2 cup whole wheat flour 2 teaspoons aluminum-free baking powder 1/2 teaspoons baking soda 1 tablespoons sugar 1 cup kefir 1/2 cup milk 2 eggs 3 tablespoons oil or melted butter Combine the dry ingredients in a bowl. In another bowl, combine the kefir, milk, eggs and oil or butter. Add the wet to the dry and whisk until just combined. Pour half  cup of the batter into a well seasoned or oiled pan over medium heat and cook until...

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Upcoming Events

  1. Fermentation Fest Workshop: Curds & Whey | Shrubs & More

    February 25 @ 3:00 pm - 5:00 pm

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