Roasted Delicata Squash Salad with Shallot Dressing
Roasted Delicata Squash Salad with Shallot Dressing 2 medium delicata squash3 tablespoons olive...
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Category: Late Winter 2021
A Guide to Winter Squash
Hardy winter squash, harvested in the fall, keeps well through the cold winter months and is a must-have staple for health-conscious home cooks.
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Kabocha Squash Bread
Kabocha Squash Bread 1 red kabocha squash2 cups all-purpose flour2 teaspoons cinnamon1/2 teaspoon...
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Sausage-Stuffed Acorn Squash
This recipe for Sausage-Stuffed Acorn Squash calls for caramelized onions, pork sausage, apple, and fresh spinach.
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Spaghetti Squash Stir-Fry
Spaghetti Squash Stir-Fry 1 3- pound spaghetti squash1 pound steak tenderloin, trimmed2 teaspoons...
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Spicy Thai Winter Squash Soup
Warm up with Spicy Thai Winter Squash Soup. Hardy winter squash, harvested in the fall, keeps well through the cold winter months and is a must-have staple for health-conscious home cooks.
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Marina di Chioggia Heirloom Pumpkin Gnocchi
Marina di Chioggia Heirloom Pumpkin Gnocchi Level: Difficult Gnocchi1 medium-large russet baking...
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Three Sisters Kitchen
An Interview with Anzia Bennett, Executive Director Local hero – Innovator Anzia Bennett,...
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Steel Bender Brewyard
an interview with Jason Baczkiewicz and the Steel Bender brewyard team Local Hero – Best...
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The Rural View
Taylor Hood Farms Embraces Growing in the Southwest By Nora Hickey · Photos by Robert Yee Shahid...
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Ceci’s African Kitchen
In “Ceci’s African Kitchen,” Ungelbah Davilá-Shivers speaks with Ceci Tadfor and explores her Cameroonian menu, which celebrates cuisine from Africa’s best-kept secret. Tadfor is a chef, culinary instructor, and cookbook author who shares Cameroonian food, and the culture of her native Cameroon, with the world.
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Late Winter 2021: Growing Justice
As we learn from the stories in this issue, there is important work to be done in the winter—in the garden, in the kitchen, in our food systems—and this year, the occasion to nourish the roots of a healthier, more just and equitable local food system has taken on renewed urgency.
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Campo at Los Poblanos Historic Inn & Organic Farm
An Interview with Dylan Storment, Director ofWine & Spirits, and Wine & Spirits staff...
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Why Sourcing Local Food Matters
Several initiatives across the state are laying important groundwork for increased local food sovereignty. In “Why Sourcing Local Food Matters,” Lois Ellen Frank explores how New Mexico programs are making a difference for future generations.
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Busy Winter Waiting
In “Busy Winter Waiting,” Marisa Thompson addresses a host of winter gardening concerns, including winter watering, mulching, and protecting young trees from a type of trunk splitting known as “southwest injury.”
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Planting Seeds for Community Needs
Building a restorative relationship with the land is essential to a sustainable and equitable future. In “Planting Seeds for Community Needs: Two Chicanas’ Story about Project Feed the Hood,” Divana Olivas and Stefany Olivas discuss how Project Feed the Hood’s community garden serves as a hub for programs from cookouts and gardening workshops to school visits from nearby elementary and middle schools.
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Cocktails with a Cause
Inspired by the nonprofit Bartenders Against Racism (B.A.R.), based in Washington, DC, edible New Mexico reached out to Natalie Bovis of The Liquid Muse in Santa Fe to create a cocktail that would engage our readers to take action.
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Eight Around the State: Special Delivery
This guide can help readers keep their dollars local and support small farmers, producers, and businesses in New Mexico. From vegetables to meat and from pantry staples to coffee and tea, all of these featured services have online ordering with delivery or shipping options around the state.
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