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...

Let’s Talk Dirty

The Healthy Soil Act in New Mexico By Sarah Wentzel-FisherSan Juan Ranch. Photo courtesy of Quivira Coalition. Let’s talk dirty for a minute. Until a few years ago, I was only tuned into the static properties of soil. If the backyard was sandy, I knew it would support...

Corn, Soil, Tomorrow

Cultivating Resilience with the Flower Hill Institute By Briana Olson · Photos by Stephanie CameronRed-walled canyons of the Jemez. “The natural thing to do,” says Roger Fragua of Flower Hill Institute, “would be to write about us as thousand-year-old farmers,...

Dolina

an interview with Annamaria Brezna O’Brien, baker and owner best cafe, santa fe Photos by Stacey M. Adams Micah Williams, Annamaria Brezna O'Brien, and Lisetanne Scherschel having fun in the bakery at Dolina. Dolina Cafe and Bakery opened in Santa Fe in the summer of...

Peculiar Farms

An Interview with Thomas Dollahite,Owner of Peculiar Farms and Europa Coffee Best Farm, Greater New Mexico Photos by Stephanie Cameron Thomas Dollahite on the farm with his son and daughter. Thomas Dollahite moved from archaeology to full time farming in 2011. Since...

Marc Quiñones, Hotel Andaluz

Executive Chef of the Hotel Andaluz, a Curio Collection By Hilton best chef, Albuquerque Photos by Stacey M. Adams Marc Quiñones was born and raised in the South Bronx, growing up entrenched in his Puerto Rican heritage and watching his mother and grandmother cook...

New Mexico Craft Distilleries and Craft Cocktails

By Stephanie and Walt Cameron Publishers Stephanie and Walt Cameron are sharing some of their favorite finds around New Mexico in edible’s newest department, Eight Around the State. For this issue, they searched for distilleries with great craft cocktails. The craft...

Edible New Mexico

+ other stories

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.

Fall 2019: Terra

Learning from the Land

Tamale Stuffing

The Kentucky Belle Cocktail

Crazy for Crabapples

What’s at Stake

Red Chile-Infused Honey Butternut Squash Tart

Olla Award, Local Hero: David Sellers

Hard Kombucha

Chico Green Chile Chowder

Mercedes agrícolas

Let’s Talk Dirty

Corn, Soil, Tomorrow

Dolina

Peculiar Farms

Marc Quiñones, Hotel Andaluz

New Mexico Craft Distilleries and Craft Cocktails

Edible New Mexico

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