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Fall 2019: Terra

Fall 2019: Terra
The fall issue of Edible New Mexico stems from the simple but all-too-important reality that underlying every locally grown, locally raised, or wildcrafted meal is a patch of earth. From New Mexico’s extensive grasslands to the alpine meadows, from the rich valley fields to volcanic vineyards, our soil feeds our food. And our local food system will only be as healthy as the soils that sustain it. In this issue, we consider the land from many vantages.

Learning from the Land

Molly Mendenhall of Four Moons Farm By Robin Babb · Photos by Stephanie Cameron Four Moons Farm, a one-acre farm and homestead in Los Lunas, brims with life. Wildflowers and big bushes of lavender grow in the beds in front of the sprawling house. There are three hoop...

Tamale Stuffing

Tamale Stuffing 6 green chiles3 tablespoons olive oil2 large zucchinis (cubed)1 small onion (diced)1 pound mushrooms8 ounces diced tomatoes (canned or fresh)3 garlic cloves1 teaspoon salt1 teaspoon pepper1 teaspoon ground cumin2 teaspoons chorizo spice blend...

The Kentucky Belle Cocktail

By Ellen ZachosThe Kentucky Belle Cocktail 2 ounces bourbon 1 1/2 ounces crabapple syrup (see below) 1 1/2 ounces ginger ale Ice In a shaker full of ice, combine your favorite bourbon with crabapple syrup. Shake for 30 seconds, then strain into a coupe. Top with...

Crazy for Crabapples

By Ellen Zachos Crabapples in the fall. Photo by Ellen Zachos. I grew up thinking crabapples were poisonous. (I also grew up thinking life was fair and goodness would be rewarded, so go figure). After all, I never saw anybody eat crabapples, and why would people let...

What’s at Stake

New Mexico Stream Access Story and Photos by Katie DeLorenzo A private fence restricts access to public water across a stretch of the Pecos River. Photo by Katie DeLorenzo. Many Americans don’t fully understand that they—we—are the beneficiaries of a birthright that...

Red Chile-Infused Honey Butternut Squash Tart

Red Chile-Infused Honey Butternut Squash Tart 1 sheet of frozen puff pastry (thawed(from a 17.3-ounce package))1 large egg beaten with 1 teaspoon water1 butternut squash (peeled and cut into 12 1/8-inch-thick rounds)Kosher salt1/4 cup honey4 red chile pods (stems and...

Olla Award, Local Hero: David Sellers

Street Food Institute / Executive Chef / Program DirectorOlla Award, Local hero Photos by Stephanie CameronDavid Sellers on the Street Food Institute food truck. David Sellers has been a chef for twenty-five years. He began his career in New Hampshire, cooked in San...

Hard Kombucha

A Nuanced Approach to Craft Brewing Story and Photos by Robert SalasCEO of HoneyMoon Brewery, Ayla Bystrom-Williams. If you’ve been in a health food store—or any grocery store, for that matter—within the last decade, then you’ve probably heard of a fizzy, tea-based,...

Chico Green Chile Chowder

1 cup chicos5 cups water2 pounds potatoes (peeled and cut into cubes)1/3 cup green chile (roasted, peeled, seeded, and finely chopped)1 cup onion (finely chopped)1 teaspoon salt1 teaspoon ground black pepper4 cups vegetable broth1/4 cup butter1/4 cup flour3 cups...

Mercedes agrícolas

Land Grants and the past and future of agriculture in New Mexico By Jacobo D. Baca"Scene on strip farms along the Rio Hondo near Taos, New Mexico. This land was originally Spanish land grants and has been divided and subdivided among the descendents [sic] of the first...
The fall issue of Edible New Mexico stems from the simple but all-too-important reality that underlying every locally grown, locally raised, or wildcrafted meal is a patch of earth. From New Mexico’s extensive grasslands to the alpine meadows, from the rich valley fields to volcanic vineyards, our soil feeds our food. And our local food system will only be as healthy as the soils that sustain it. In this issue, we consider the land from many vantages.
Learning from the Land

Learning from the Land

Molly Mendenhall of Four Moons Farm By Robin Babb · Photos by Stephanie Cameron Four Moons Farm, a one-acre farm and homestead in Los Lunas, brims with life. Wildflowers and big bushes of lavender grow in the beds in front of the sprawling house. There are three hoop...

Tamale Stuffing

Tamale Stuffing

Tamale Stuffing 6 green chiles3 tablespoons olive oil2 large zucchinis (cubed)1 small onion (diced)1 pound mushrooms8 ounces diced tomatoes (canned or fresh)3 garlic cloves1 teaspoon salt1 teaspoon pepper1 teaspoon ground cumin2 teaspoons chorizo spice blend...

The Kentucky Belle Cocktail

The Kentucky Belle Cocktail

By Ellen ZachosThe Kentucky Belle Cocktail 2 ounces bourbon 1 1/2 ounces crabapple syrup (see below) 1 1/2 ounces ginger ale Ice In a shaker full of ice, combine your favorite bourbon with crabapple syrup. Shake for 30 seconds, then strain into a coupe. Top with...

Crazy for Crabapples

Crazy for Crabapples

By Ellen Zachos Crabapples in the fall. Photo by Ellen Zachos. I grew up thinking crabapples were poisonous. (I also grew up thinking life was fair and goodness would be rewarded, so go figure). After all, I never saw anybody eat crabapples, and why would people let...

What’s at Stake

What’s at Stake

New Mexico Stream Access Story and Photos by Katie DeLorenzo A private fence restricts access to public water across a stretch of the Pecos River. Photo by Katie DeLorenzo. Many Americans don’t fully understand that they—we—are the beneficiaries of a birthright that...

Red Chile-Infused Honey Butternut Squash Tart

Red Chile-Infused Honey Butternut Squash Tart

Red Chile-Infused Honey Butternut Squash Tart 1 sheet of frozen puff pastry (thawed(from a 17.3-ounce package))1 large egg beaten with 1 teaspoon water1 butternut squash (peeled and cut into 12 1/8-inch-thick rounds)Kosher salt1/4 cup honey4 red chile pods (stems and...

Olla Award, Local Hero: David Sellers

Olla Award, Local Hero: David Sellers

Street Food Institute / Executive Chef / Program DirectorOlla Award, Local hero Photos by Stephanie CameronDavid Sellers on the Street Food Institute food truck. David Sellers has been a chef for twenty-five years. He began his career in New Hampshire, cooked in San...

Hard Kombucha

Hard Kombucha

A Nuanced Approach to Craft Brewing Story and Photos by Robert SalasCEO of HoneyMoon Brewery, Ayla Bystrom-Williams. If you’ve been in a health food store—or any grocery store, for that matter—within the last decade, then you’ve probably heard of a fizzy, tea-based,...

Chico Green Chile  Chowder

Chico Green Chile Chowder

1 cup chicos5 cups water2 pounds potatoes (peeled and cut into cubes)1/3 cup green chile (roasted, peeled, seeded, and finely chopped)1 cup onion (finely chopped)1 teaspoon salt1 teaspoon ground black pepper4 cups vegetable broth1/4 cup butter1/4 cup flour3 cups...

Mercedes agrícolas

Mercedes agrícolas

Land Grants and the past and future of agriculture in New Mexico By Jacobo D. Baca"Scene on strip farms along the Rio Hondo near Taos, New Mexico. This land was originally Spanish land grants and has been divided and subdivided among the descendents [sic] of the first...

Edible New Mexico
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Edible New Mexico

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.

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