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Thursday, 24 July 2014 16:40

A Summer Tour of the Farm

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photo 2Summer is here, which means we are diving head first into the most exciting time on the farm! At Sol Harvest, we just finished harvesting our potatoes for the season, and the new sunchokes that were transplanted this spring are growing like gangbusters. We’re looking forward to using those in the restaurant this fall!

Today, intern Ian gave me a tour of the farm and showed me some of the projects he is most excited about. Ian’s favorite part of the farm right now is the hoop-house, which is thriving despite all odds. This spring, Farmer Ric decided to double his growing space with an extension to the hoop-house. Then, after slowly working on it for months, 48 hours after finishing the project, 70 mile-an-hour winds ripped through, tearing the plastic off the top and causing structural damage to the hoop-house.

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It looked like they were set back irreparably far, but Ian says Ric rallied, ordered more plastic right away, gathered up his farmer friends to help fix the damage, and in the end, they were only set back one week! Now, the hoop-house is chock-full of what Ian calls exciting “experiments.”

First, he showed me a row of kale that earlier in the year was looking sickly and not producing well. But, he says, with a lot of love and attention and very careful pruning, the kale is looking great and thriving. Ian showed me how he had pruned the entire bottom of all the plants, and harvested the leaves close to the stalks to encourage growth.

photo 4Ian also showed me some new spinach plants that were planted in compost he got to make himself. The compost, he says, is made out of food from the restaurant, dead plants from the farm, and old compost from last year that was worked back into the mix. It must have turned out well, because the spinach is already growing like crazy! Ian says they will have a fantastic crop in a month or so.

We also walked by Zoe’s herb garden, which Ian says the harvest about two pounds from every week, and huge, beautiful row of more sorrel than they know what to do with!

Finally, Ian showed me his personal project, a garden of the “three sisters” – that’s beans, corn and squash. Ian says that Ric gave he and Zoe about 40 feet of space on the farm to do whatever they want with – so Ian decided to plant beans, corn and squash with seeds he had gotten from various “seed swaps.” He’s growing multi-colored popcorn corn, bolita beans, and Hopi pumpkin, to name a few varieties – plus many more. It’s all growing great – Ian should be proud!

I loved taking a tour with Ian and getting a sneak peak of all the wonderful food that will be making its way into the restaurant later this summer and fall. Next time you come to eat at Farm & Table, feel free to wander around the field and see all of the exciting things Sol Harvest is growing for yourself!

Tuesday, 13 May 2014 15:51

Meet the Sol Harvest Interns!

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Many of you may remember the adorable Maria, Farmer Ric's intern at Sol Harvest last year. Well, Maria's year here has ended and she is on to big and exciting things. (P.S. Maria, we miss you! When are you coming back to say hi!?), and now there are two new interns on the farm.

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Meet Ian and Zoe - they started their Sol Harvest internship a little over a month ago, and here they are with the lettuce seeds they started as their very first project at Sol Harvest, getting ready to transplant them into the hoophouse. This was their first "seed-iversary"!

Both Ian and Zoe say they are having a great time working at Sol Harvest so far. They love working outside and being on the farm, and getting to know each other and Farmer Ric. They say everyone on the farm is super-cool (well, we could have told them that!) and they love how much responsibility they are already entrusted with. Zoe says Ian is Compost King, for example - compost is his project - and she is the Herb and Flower Liaison. Anything that needs to be done with herbs and flowers goes straight to her. Yay, Ian and Zoe! We love the work you do!

photo 1-2Zoe is originally from Albuquerque, and is getting back to her roots (no pun intended!). She had been living in New York, but she didn't like the fend-for-yourself attitude of the city. She missed the feeling of community she had here and the sense that when a neighbor needs something you help them out. She likes farming for that reason - it teaches you to be self-sufficient, how to do for yourself and others. "If something goes wrong," she told me, "you have to figure it out yourself." She likes that, she said, because "you can't find everything in life on Google."


photo 2-2Ian is also from Albuquerque, and comes to us from La Montanita Co-op (one of our favorite businesses - the CDC helps us connect us to a lot of local vendors). Ian is here to learn more about sustainable farming, because his passion is in connecting, advocating, and sharing knowledge about sustainability. His favorite part of the internship has been doing tours and workdays with students and other members of the community. If a group of 22 students come out to the farm, he says, and one person leaves saying, "Cool! I want to be a farmer!" he considers that a big win - for the same reason he decided to come to Sol Harvest himself: "Because the world just needs more farmers." 

Thursday, 03 April 2014 21:45

Spring + Forage + Gather: Earth Day Dinner

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Join us for a four-course wine dinner to welcome spring! We will focus on first of the season harvested and foraged ingredients such as asparagus, strawberries, tender greens, peas, baby roots, wood sorrel, and wild mushrooms! There will also be a special focus on delicious goat milk cheeses from Old Windmill Dairy. Each course will be paired with a range of refreshing wines. This dinner is also a nation-wide collaboration with Chefs Collaborative to honor earth day and celebrate sustainable ingredients!


April 22 | Reservation times vary | $65

 

 

 This is an all-inclusive fixed-price dinner with limited seating.
If there are dietary restrictions or allergies, please inform us at the time of making your reservation.

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124. 
Cancelations must be made 24 hours in advance in order to receive a full refund.

Saturday, 29 March 2014 01:39

Spring Asparagus!

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Look what we just got in!!!

asparagus

You’re looking at the very first asparagus of the season, courtesy of ARCA Organics and Farmer Sean Ludden. Thank you Farmer Sean! We remember Farmer Sean’s asparagus from last year, when we got to take a tour of ARCA with Farmer Sean and see their amazing, giant asparagus field.

Chef Sinclair has been in the kitchen all day today, lovingly peeling and blanching each and every stalk, and working on some very special creations to offer this weekend, that highlight our little treasures:

app

 

This is the small plate on special this evening – asparagus with crumbled brioche, jamon iberico, parmesan, green garlic and a duck egg. What a beautiful and delicate spring dish. We love the changing seasons!!

Friday, 21 March 2014 17:57

Whole Animal

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1424548 619985694730358 225673678 nIf you visited us here during the spring or summer of last year, you may have seen the cows grazing in the fields behind Farm & Table and Sol Harvest. You may have even seen them on the loose, causing mischief on the farm! In May of last year, 11 baby calves were born and raised in the pasture behind the farm. This spring, three of those cows were "harvested" for us at Farm & Table.

By raising, slaughtering, butchering, and preparing these animals all right here on our own grounds, we have been given the privilege of coming closer to our food than ever before, and of understanding and acknowledging its source with even greater intimacy and respect. Over the winter, Cherie wrote a beautiful blog about being present for the slaughter of one of the cows, and the solemnity and gratitude she felt to have witnessed it.

With these cows, we’ve been able to launch a whole animal program at Farm & Table - which means that no part of these animals’ tremendous sacrifice will be wasted. Every part of these cows have been or will be used in our kitchen. Chef Sinclair and his team have made braised tongue and beef sausages, chicken fried steak and green chile beef stew. We’ve made ground beef for our burgers, and pates with the livers, kidneys and hearts. And we’ll keep going until every part of the cow has been utilized. So be sure to ask about what we’re doing with our whole animal program the next time you come in! It is an amazing experience to be a part of.

Also, steak from the whole animal program will also be returning to the menu soon! We have exhausted the cuts of steak from our first two cows, but the third was just sent to be butchered at the beginning of this month. After that, the beef is dry-aged for 25 days - it’s almost ready! Soon, those unbelievably flavorful, grass-fed steaks straight from our backyard will be back on the menu. If you didn’t get a chance to try them the first time around, you NEED to come in before they’re gone again.

We are so blessed to have the opportunity to honor our food source in such a profound way. We hope you will share this wonderful experience of connectedness with us!

Wednesday, 05 March 2014 22:45

Upcoming Special Dinners (and events)!

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Spring + Forage + Gather: Earth Day Dinner

Join us for a four-course wine dinner to welcome spring!

We will focus on first of the season harvested and foraged ingredients such as asparagus, strawberries, tender greens, peas, baby roots,wood sorrel, and wild mushrooms! There will also be a special focus on delicious goat milk cheeses from Old Windmill Dairy. Each course will be paired with a range of refreshing wines. This dinner is also a nation-wide collaboration with Chefs Collaborative to honor earth day and celebrate sustainable ingredients!

April 22 | Reservation times vary | $65

 

Kenny Chavez's Annual CINCO de MAYO Folk Art & Music Festival

Bring the family, bring your friends! Come on out and join Kenny Chavez and over 30 local
Albuquerque and New Mexico folk, recycle, mixed media & handmade artists.

Live music starts at 11 am! Enjoy Farm & Table food at 10am! 

MAY 3rd | 9:00am to 4:00 pm | Free to Attend
Takes place at La Parada Mercantile & Farm & Table Restaurant

 

 

Marble Beer Dinner: Albuquerque Beer Week

The teams from Marble and Farm & Table are joining forces to create a fun dinner centered on beer as a part of Albuquerque Beer Week.  Enjoy live music, beer mingle, and a four-course dinner paired with Marble beer on the patio!

 May 27 | Beer Mingle 7:00 | Dinner 7:30 | $65

 

 

Gypsy Jazz: Paris Brasserie on the Patio 
Let us whisk you away to a 1930’s Parisian Brasserie for a French-inspired dinner paired with French wine, jumping hot jazz by Le Chat Lunatique on the patio!  A beautiful, not-to-be missed evening is in store for you…along with a few surprises!

June 17 | Reservation times vary | $125

 

 

 

These are all-inclusive fixed-price dinners with limited seating.
If there are dietary restrictions or allergies, please inform us at the time of making your reservation.

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124. 
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, March 4 - Special Dinner
Farm & Table's 2nd Birthday Dinner with Guest Chef Cathy Whims

---SOLD OUT---

Albuquerque meets Portland in a wonderful collaborative dinner.
Five-time James Beard award finalist and executive chef of Portland’s Nostrana will be joining 
Chef Sean and the Farm & Table team to create a memorable culinary experience. 

Please make plans to join us for this very special event.

 

March 4, 2014

One seating at 6:30

$95/person 

 

This is an all-inclusive fixed-price dinner with limited seating. 

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Wednesday, 05 February 2014 15:40

Prelude to Valentine's Day - Blog

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There are still some spots left for this special romantic dinner...

a "prelude" to your Valentine's Day celebration.

 

Tuesday, February 11 - Special Dinner
Prelude to Valentine's Day

 

A special menu…just for two. Wine and food will be sumptuously paired to create the ultimate epicurean experience.

 

Six-Course for Two

Tuesday, February 11, 2014

Reservation Times Vary

$120/couple 

 

This is an all-inclusive fixed-price dinner with limited seating. 

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, January 28 - Special Dinner
Bubbles 2014: Featuring Gruet Winery

 

Start the year off on the bubbly side! Join us for a special four-course dinner
featuring the tantalizing effervescence of 
sparkling wine from New Mexico’s very own
award-winning Gruet Winery.

 

Tuesday, January 28
6:00pm
$55 / person

 

This is an all-inclusive fixed-price dinner with limited seating. 
To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, 07 January 2014 22:41

The animal, the farmer and the chef

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cows

I thought I knew a lot about food...where it comes from, and the process it goes through before it can get to the table, but my eyes were opened today in a new way. I was humbled, surprisingly sad, connected, and extremely grateful for the life that was lived...and then sacrificed. My dad took two beautiful yearlings that he raised through many many months of love and care (irregating the land, planting three special kind of grass, building fences, moving, growing, caring for. These cows were loved and frankly a little spoiled by my dad) to be "harvested" today for the restaurant. After a special blessing ceremony...where he acknowledged and thanked God for their life...and sacrifice for us. Yes. I thought it'd be different. I had no idea I'd feel such loss and gratefulness. A powerful connectedness to the cow...and my dad. For their journey to our foodline.

So, as I begin the new year, I am grateful for the little treasures that I take for granted everyday. The animal and the farmer. I'm grateful for my dad, who quietly teaches me beautiful lessons. For my mom and family who have been a part of this process. And for the chef who truly respects the animal and will pay homage with his talents.

Dear friends, please join in on the celebration of this very special harvest....new menu items will soon be posted.

With love, Cherie

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