Things to do this summer:

Meet the authors…

Edible Santa Fe is proud to partner with local, and women-owned, Collected Works Bookstore in Santa Fe and Bookworks in Albuquerque to bring you our favorite authors. In August we will be hosting Tracey Ryder and Carole Topalian, Edible Communities co-founders and authors of Edible— A Celebration of Local Foods. Also in August, Sherri Brooks Vinton joins us just in time for canning season with her new book, Put ’em Up: A

Comprehensive Home Preserving Guide for the Creative Cook. Check our Edible Events calendar on-line for exact dates and events at both Collected Works and Bookworks. www.ediblesantafe.com.

CLINK PINK!

Edible Santa Fe will be joining forces with sommelier Kate Gerwin for a series of monthly wine classes starting in June at Casa Vieja Restaurant in Coralles. The classes are $25 per person, will run for two hours, and are limited to 20 people. First class is June 17th, taste a dozen unique rosés from around the world—just in time to serve with summer food! Call 505-508-3244 for reservations and information.

On July 14th Edible Santa Fe joins The Artichoke Café in Albuquerque for a Rosé Wine Dinner in honor of Bastille Day. Prepared by Head Chef Pat Keene and Chef de Cuisine J. Martin Torrez, the dinner features three French rosés to accompany three courses. Seating is limited to 30 persons. Reservations MUST be made over the phone via: 505-243-0200

Stop and smell the Lavender

Lavender in the Village—a joint effort between Los Poblanos Inn, Casa Rondeña Winery, the Growers’ Market and the Village of Los Ranchos de Albuquerque—takes place June 25, 26 and 27 this year.

Visit www.lavenderinthevillage.com.

On July 24th and 25th, El Ranchos de los Golondrinas in Santa Fe hosts their annual Herb and Lavender Fair. Visitors can take guided tours of the museum’s herb gardens, make their own lavender “wand,” hear expert presentations,buy lavender/herb products from local farmers and even sample foods made with lavender. Visit www. www.golondrinas.org

U-Pick Raspberry Road Trip

The U Pick It Raspberry Farm on the Salman Ranch in Buena Vista, New Mexico covers nearly seven acres of land and offers more than five varieties of berries. In addition to the U Pick It Farm, the ranch includes other gardens available for touring, a café with traditional New Mexican cuisine, and a ranch store—complete with raspberry jams, pies, toppings, fresh vegetables and more.

Depending heavily on the weather, the raspberry fields will open for harvest in mid to late July to mid October. Salman Ranch always recommends calling ahead to see what the farm conditions are before making the drive.

To check the farm conditions, call 575-389-2900 or toll free: 866-281-1515. For more information about farms visit www.salmanraspberryranch.com.

Cook with the Chef in Santa Fe

Thursday markets from 4 to 7 are new at the Santa Fe Farmers’ Market pavillion in the Railyard this year. The Santa Fe Alliance will feature their popular Cook with the Chef demos for the fourth year running on Thursdays throughout the summer. For a list of upcoming chefs and dates visit www.ediblesantafe.com, and the Farm to Restaurant page.

Take a Cooking Class

Field to Fork Cooking Classes

Join Executive Chef Jonathan Perno and Sous Chef Janice Kegley at Los Poblanos Inn and Cultural Center in Albuquerque for their Field to Fork Cooking Classes. This summer: Cooking with Lavender, June 17, and Cooking with Figs,August 27. Classes are held in the historic 1930s Los Poblanos kitchen, and last about 2 hours. After the class, guests sit down to lunch, and enjoy their creations. Classes sell out quickly, so sign up early. Visit www.lospoblanos.com or call 505-344-9297, ext 10.

Native American Cooking or New Mexico Cheese at the Santa Fe School of Cooking?

Their long history of farming and plant usage qualify Native Americans to be considered as America’s first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. New Mexico Cheese is taught by South Mountain Dairy owners Donna Lockridge and Marge Petersen, offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students’ eating pleasure. For more info and to register visit www.santafeschoolofcooking.com or call

505-983-4511.

Dinner with a Cause

Harvest Dinner—Rio Grande Agricultural Land Trust

This year’s fundraising dinner for RGALT will be held outdoors in the garden at Los Poblanos Inn and Cultural Center on Sunday, September 26 at 3pm. Albuquerque’s favorite chefs and supporters of local farms—Chris Pope of Zinc Bistro and Wine Bar, Mike von Blomberg of Seasons Rotisserie and Grill, Bob Petersen of Savoy and Jonathan Perno from Los Poblanos Inn and Cultural Center—will cook. Early ticket prices $90 each or 2 for $160. After September 10, prices will be $100 each and 2 for $175.

Tickets can be purchased online at www.rgalt.org, or by calling 505-884-6557.

Have you heard

Edible Radio?

From its first broadcast in November, with an appropriate topic of Heritage turkeys, Edible Radio has completed more than 30 episodes with hosts Kate Manchester, of Edible Santa Fe, Tom Philpott of Grist. org, Kurt Michael Freise, chef and publisher of Edible Iowa River Valley, author and food activist Deborah Madison, and Jane Black of the Washington Post. The interviewees read like a ‘Who’s Who’ of sustainable food, past guests include the matriarch of organic food movement, Joan Gussow; farmer, writer and food activist Joel Salatin; Small Mart Revolution author Michael Shuman; chef Dan Barber, Leopold Fellow Fred Kirschenmann—and on and on. Topics range from cooking and chefs to political and social issues, economics, farms and authors—to environmental issues. Listeners can listen to the podcasts’ archived episodes on the computer, or download to an MP3 player. Listen to the thrice weekly shows by visiting www.edibleradio.com, or Itunes http://itunes.apple.com/us/podcast/edible-radio-podcast.

What we’re reading this summer…

This year’s must-reads in food, if you haven’t already, are Michael Pollan’s Food Rules and Alexandra Zissu’s The Conscious Kitchen. Both of these slim volumes are packed with real world, practical advice and solutions for navigating every day eating. Edible Communities co-founders Tracey Ryder and Carole Topalian just released EdibleA Celebration of Local Foods, a gorgeous full-color celebration of North America’s local food heroes, full of stories of farmers, food artisans and organizations making a difference in the local food movement. There are also 80 seasonal recipes, making it a useful resource for locally inclined cooks and eaters. Featured from New Mexico: Pollo Real poultry farmer Tom Delehanty of Soccoro and Joe Cucunato Jr.—better known here as Joe S. Sausage. For the kitchen-bound—two instant classics: Deborah Madison’s Seasonal Fruit Desserts and Susie Middleton’s Fast, Fresh and Green. For just lying about with a cool lemonade—try author Matthew Frank’s Barolo for a taste of what it feels like to be in love with life, Italy and Barolo. While you’re lying there, read New York Times food writer Kim Severson’s Spoon Fed: How Eight Cooks Saved my Life. Severson dishes—in a good way—on the cooks who changed her life, from Alice Waters to Ruth Reichl, to the lessons she’s gleaned from her life in food—this is an essential and delicious read for foodies.


Edible Santa Fe

Edible Santa Fe

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.
Edible Santa Fe

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