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...
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.
