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Author: Edible Santa Fe

Minted Jerusalem Artichoke Salad

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 but not peeled 2 C. lettuces (or greens such as mache or lambs quarters) rinsed and dried In a large bowl, combine the lime juice and salt and whisk to blend. Add the oil and whisk to blend. Stir in the mint. With a mandoline or very sharp knife, cut the Jerusalem artichokes into very thin slices, dropping them immediately into the dressing. Let marinate for 10 minutes. (Do not prepare in advance or the Jerusalem artichokes will darken.) At serving time, use a slotted spoon to drain the Jerusalem artichokes and arrange them in overlapping circles at the outside edge of 4 large plates. Place the greens in the in the bowl with the remaining dressing and toss to evenly coat. Place a mound of dressed greens in the middle of each plate. Seasons lightly with more sea salt. Serves 4. {loadposition...

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Asparagus and Spring Onions

Asparagus & Spring Onions with Buckwheat Linguine This pasta combines the fresh, green taste of spring vegetables with the hearty chewiness of buckwheat noodles. A bowl of it makes its own meal; alongside chicken it’s a great side dish. Chervil adds something special here, but any fresh herbs will brighten the flavors at the end. 1 pound asparagus 2 spring onion bulbs 1 t. olive oil 3 T. butter salt and pepper 1 pound buckwheat linguine 3 cloves garlic 1 C. vegetable stock 4 T. chopped herbs, such as chervil, mint, parsley and dill half a lemon ½ pound ricotta salata cheese, crumbled Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally ¼ inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and mince the garlic. Bring a pot of salted water to boil for the pasta. In a pan big enough for the vegetables to be sautéed, not steamed, heat the olive oil and 1 tablespoon of the butter. Add the asparagus and the spring onions, season with salt and pepper and sauté over high heat for a few minutes, until the vegetables are slightly browned and caramelized. Cook the linguine. When the vegetables are nearly done, add the garlic and cook 1 minute more. When the vegetables are ready, pour in...

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The Kitchen As Mirror: Nourishing Ourselves

The Kitchen As Mirror: Nourishing Ourselves By Sarah Cutler If you walk into my kitchen today, you’ll see clean clear counters. Shiny dishes are piled neatly in the drain rack. The drain screens in the sink are empty. There’s a lingering smell of warm cooked grains, beets, and beans. A quiet, peaceful feel emanates from that corner of my living space and, indeed, that corner of my life. Today, all the dishes are done. All the food has been lovingly chopped, and carefully put away with no hurry and no stress. I even sat down to eat—breakfast and lunch. There’s no reason I won’t sit down for dinner, too, later when all this good food has completed its rounds in my belly. It’s a workday, and yet it all feels really lovely— yummy, even. I’m satiated, satisfied, comfortably full, and my breath is peaceful and calm. {loadposition articleads} I’ve noticed a trend: the state of my kitchen reflects back to me how well I’m doing at nourishing myself. I’m slow to realize that I’m running on empty, until piles of unwashed dishes clatter around like greasy shards of a hectic day. The drain gets clogged by food I didn’t have time to chew. All my pots are out, and the stove looks like the floor after a middle-school food fight. There are starchy streaks of boiled-over grains starting to...

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Cultivating Companions

  Planting Edible Partners By Christie Green Symbiosis. Mutual and multiple benefits. How can each of our actions and choices be beneficial in as many ways as possible? These questions inform and shape my approach to any garden, landscape, ecological conundrum and challenge. Yes, beauty, but also benefit. And so with growing edibles, there is the ultimate goal of delicious fare for the dinner table; but how can the actual growing and cultivation techniques be optimized to provide the healthiest food and most harmonious growing conditions that give back to the ground, returning valuable nutrients to the soil as...

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From Good Earth: Salt of the Earth and Sweet Off the Vine

From Good Earth Salt of the Earth and Sweet off the Vine By Randy Shamlia Imagine if you will, a sunny day in 1598 when Don Juan de Oñate and a band of Spanish Colonists traversed The Royal Road (El Camino Real) along the Rio Grande in search of a new settlement. Even then it was semi-parched land, and the Franciscan Monks would soon follow in de Onate’s footsteps. Wine, the representational “Blood of Christ” was consumed as part of the ceremonial Sacrament then, as it is today. The Monks inevitably needed a supply of wine and waiting months to be refortified from the Old World would not suffice. So, in 1629 Frays Garcia de Zuniga, a Franciscan, and Antonio de Arteaga, a Capuchin Monk, planted the first vitis vinifera variety in the Rio Grande Valley of Southern New Mexico. Known appropriately as the Mission grape, the vines were brought back by missionaries from Spain. Although Spanish Colonists were prohibited by law to export plantings, religious devotion took precedence in the New World. Thus, the Monks spurred what would become a prolific wine industry in New Mexico. {loadposition articleads} Centuries later, only yards from The Royal Road in the northern part of Albuquerque, is a plot of land owned by Erich and Pat von Schuetze, who have toiled away producing a variety of wine grapes for over three decades....

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