Ollas
Local grower and agricultural historian Willy Carleton reports on using water-filled ollas, rather than drip tape, to feed the plants in a desert garden.
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Tag: sustainability
Catching the Rain with Reese Baker
Victoriano Cárdenas visits with Reese Baker, a Santa Fe land steward who builds rain gardens that bring office parks and community spaces back to life.
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Early Winter 2025: Vessels
In the hundredth issue of edible New Mexico, we celebrate vessels: the plates and bowls from which we eat, the glasses and mugs from which we drink, the cookware we rely on, and the ollas and cisterns of our gardens.
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What Telesfor Farm Teaches About the Future of Farming
Reporting from a joyous young farm in Albuquerque’s South Valley, Nina Katz considers one of the primary hurdles in starting a farm: acquiring the land itself.
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Fall 2025: Land
The stories in this issue of edible New Mexico invite you to find more ways to taste the land you live on, to know and love the lands where your food is grown.
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A Force for Good
Sophie Putka gets the scoop on M’tucci’s four-day work week, a rarity in a restaurant world known for its long hours and high burnout rates.
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CHISPAS FARM
Chispas Farm, the 2023 Local Hero for Sustainability: Labor Practices, is the embodiment of diversified agriculture.
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The Mouse Hole Cheese Shop
The Mouse Hole Cheese Shop, the 2023 Local Hero for Food Shop, features a wide array of local products that pair well with cheese, from jams to crackers to tinned fish.
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Vivác Winery
Vivác Winery, the 2022 Local Hero for Beverage Artisan, Wine, is situated in the oldest wine-grape-growing region in the United States and features vineyards near six thousand feet, four owners in one family, and a deep commitment to community.
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The Grove Cafe and Market
The Grove Cafe & Market, the 2022 Local Hero for Sustainability: Waste Reduction, sources local food and implements recycling and composting programs to reduce waste.
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Community Supported Agriculture
Community supported agriculture (CSA), or farm shares, is one way consumers can directly support local farmers and invest in the local food system.
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Spring 2023: Farmers
In this issue of edible, we celebrate farmers—in particular, those who practice the art of growing vegetables. Farmers today are people who commit to competing in a field increasingly dominated by robots and consolidation; who choose the outdoors, the tactile, the scent of onions freshly pulled from the earth; and who must adapt, even more than others, to a constant state of uncertainty and change.
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INDIGENOUS FARM HUB
The Indigenous Farm Hub (IFH) cultivates seventeen acres in Corrales, providing 140 families with produce through their CSA program.
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Jesus Guzman
Jesus Guzman farms on about six acres split between four parcels in Nambé, growing blue and red corn, chicos, beans, onions, peas, garlic, and, lately, drought-tolerant asparagus.
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Ashokra Farm
The farmers at Ashokra Farm in Albuquerque’s North Valley have a dream of collective ownership, a model integrating shared responsibility, shared management, and shared profits.
Read MoreAmpersand Sustainable Learning Center
I recently had the chance to visit with Amanda Bramble of Ampersand Sustainable Learning Center. She and her husband, Andy, have created an amazing living system around their home on 38 acres just north of Madrid, which is completely off the grid – without even a well. They grow vegetables, fruit trees, fruiting shrubs, and other perennials, based entirely on natural precipitation and rainwater catchment. The property is an inspiring demonstration site for hands-on learning about sustainable design and construction.
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