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Author: Edible Santa Fe

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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Cooking Fresh – Spring Ahead

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 artichokes, scrubbed...

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