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Late Winter 2021: Growing Justice

Late Winter 2021: Growing Justice

Winter can be a time of rest, reflection, and hibernation—a season, in “normal” circumstances, to consider the successes (and failures) of the year’s literal and figurative harvests, to refine our visions, sketch new blueprints, revise our menus, and order seeds for the coming spring. In this period without precedent, more than a few of us may recoil at the prospect of yet more time tucked away in the relative comfort of our homes. But 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.

Roasted Delicata Squash Salad with Shallot Dressing

Roasted Delicata Squash Salad with Shallot Dressing 2 medium delicata squash3 tablespoons olive...

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.

Kabocha Squash Bread

Kabocha Squash Bread 1 red kabocha squash2 cups all-purpose flour2 teaspoons cinnamon1/2 teaspoon...

Growing Justice

Winter can be a time of rest, reflection, and hibernation—a season, in “normal” circumstances, to consider the successes (and failures) of the year’s literal and figurative harvests, to refine our visions, sketch new blueprints, revise our menus, and order seeds for the coming spring. In this period without precedent, more than a few of us may recoil at the prospect of yet more time tucked away in the relative comfort of our homes. But 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.

Throughout 2020, when the vulnerability of long supply chains became evident to almost everyone, New Mexican growers and organizers responded to the needs of our neighbors and communities, finding ways to distribute local produce and feed the roots of our communities through food. These grassroots acts of generosity have built on—are rooted in—long-standing efforts to empower local communities through increased access to healthy, locally grown food. As we see with Project Feed the Hood in Albuquerque, young people are addressing systemic racism by growing their own vegetables and taking their health, and that of their community and open space, into their own hands. Lois Ellen Frank reports on the way increased food sovereignty is taking root on an institutional level throughout the state, as local farmers serve tribal elder centers and public schools with healthy produce and cooks learn to work with fresh and indigenous ingredients. Collectively, such work is nourishing the roots of a more resilient, just, and healthy state.

This winter may not be easy. For many, it will be a time of sorrow, grief, anxiety. We have lost friends and family and, with them, an incalculable amount of wisdom. We have lost jobs, and we have lost treasured community businesses and the connections through and into which they are woven. Maybe it is because of so many hardships and losses that we take even more comfort than usual in the strength expressed in these stories. In sharing the work of socially engaged chefs and farmers, we also share the SouthWest Organizing Project’s open invitation to engage directly in changing our food systems. Together, tapping into the strength and vitality of our collective roots, we can look forward to an abundant—and resilient—season ahead.

Roasted Delicata Squash Salad with Shallot Dressing

Roasted Delicata Squash Salad with Shallot Dressing

Roasted Delicata Squash Salad with Shallot Dressing 2 medium delicata squash3 tablespoons olive oil, divided1 1/4 teaspoon kosher salt, divided1/2 teaspoon freshly ground pepper, divided3 tablespoons red wine vinegar2 teaspoons honey1/4 teaspoon caraway seed1/4 cup...

A Guide to Winter Squash

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.

Kabocha Squash Bread

Kabocha Squash Bread

Kabocha Squash Bread 1 red kabocha squash2 cups all-purpose flour2 teaspoons cinnamon1/2 teaspoon ground ginger1/4 teaspoon nutmeg1/4 teaspoon cardamom1 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon freshly ground black pepper1 1/2 cups...

Sausage-Stuffed Acorn Squash

Sausage-Stuffed Acorn Squash

This recipe for Sausage-Stuffed Acorn Squash calls for caramelized onions, pork sausage, apple, and fresh spinach.

Spaghetti Squash Stir-Fry

Spaghetti Squash Stir-Fry

Spaghetti Squash Stir-Fry 1 3- pound spaghetti squash1 pound steak tenderloin, trimmed2 teaspoons toasted sesame oil5 scallions, thinly sliced2 cloves garlic, minced1 tablespoon fresh ginger, minced1/2 teaspoon salt3 tablespoons soy sauce2 tablespoons rice vinegar1...

Spicy Thai Winter Squash Soup

Spicy Thai Winter Squash Soup

Spicy Thai Winter Squash Soup 2 medium winter squash, we use butternut and Long Island cheese pumpkin3 tablespoons avocado oil, or vegetable oil2 medium onions, chopped8 garlic cloves, chopped2–4 tablespoons chile paste, we use Kinna’s Laos Chile Paste1/2 teaspoon...

Marina di Chioggia Heirloom Pumpkin Gnocchi

Marina di Chioggia Heirloom Pumpkin Gnocchi

Marina di Chioggia Heirloom Pumpkin Gnocchi Level: Difficult Gnocchi1 medium-large russet baking potato1 small Marina di Chioggia heirloom pumpkin or pie pumpkin (or 1 cup pumpkin, pureed)1 egg1 3/4 cups all-purpose flour (more as needed)1 teaspoon salt2 tablespoons...

Three Sisters Kitchen

Three Sisters Kitchen

An Interview with Anzia Bennett, Executive Director Local hero - Innovator Anzia Bennett, executive director, in the Three Sisters Kitchen cookbook library. Photo courtesy of Extended Play Photography. Three Sisters Kitchen (TSK) is a nonprofit community food space...

Steel Bender Brewyard

Steel Bender Brewyard

an interview with Jason Baczkiewicz and the Steel Bender brewyard team Local Hero - Best GastropubSteel Bender Brewyard is a family-owned brewery and gastropub in the Village of Los Ranchos, serving craft beer and cider alongside scratch comfort fare (made daily by...

The Rural View

The Rural View

Taylor Hood Farms Embraces Growing in the Southwest By Nora Hickey · Photos by Robert YeeShahid Mustafa of Taylor Hood Farms feeding goats treats. When I think of farming—the green bouquets of growth, fingers soiled with dark, damp earth—I don’t necessarily imagine...

Ceci’s African Kitchen

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.

Campo at Los Poblanos Historic Inn & Organic Farm

Campo at Los Poblanos Historic Inn & Organic Farm

An Interview with Dylan Storment, Director ofWine & Spirits, and Wine & Spirits staff Local Hero - Best Cocktail Program Photos by Stephanie CameronCampo cocktails from left to right: Lavender, The Three Guineas, and Flight of the Peacock. Landing his first...

Why Sourcing Local Food Matters

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.

Busy Winter Waiting

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.”

Planting Seeds for Community Needs

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.

Cocktails with a Cause

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.

Eight Around the State: Special Delivery

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.

Read on ISSUU

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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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