A Chinese New Year Celebration Dinner!
Help us ring in the Chinese New Year on February 9th! Chef Carrie and her team will prepare a five-course dinner inspired by the cuisine of China, Korea, and Japan. Join us for Asian-style favorites such as spicy ginger pork dumplings, orange fried rice balls, scallion pancakes, and much more!
Pair each course with wine, beer and sake for an additional $20!
February 9 | 6:30 | $65
Silver Leaf Farms Cabbage Spring Roll
Fourth Street Spicy Asian Chicken Wing
Citrus Soba Noodles
shaved carrot | sesame-lime vinaigrette
scallion pancake | sol harvest chopped greens
oyster mushroom | black garlic
Chinese Five Spice-Roasted Duck
orange | fried rice | cauliflower | bell pepper
Tropical Fruit Sorbet Trio
There are two new ways you can party with Farm & Table this winter!
Or, if you're hosting at home, Farm & Table now offers a to go menu, including party platters! Call before 4:00pm Wednesday through Saturday, and take home a tray of mushroom and kale empanadas, or our famous red chile enchiladas! Our full to go menu is listed below - check it out!
We hope you'll give Farm & Table a try for your next party! We can't wait to celebrate with you!
To Go Menu
Small Plates & Salads
Rustic Quinoa Salad
roasted vegetables | greens
goat cheese | aged balsamic
field vegetables | greens
charred onion vinaigrette │ tomato
half 6 | full 9
Garlic-Ginger Pork Belly
rock candy | anise | jicama | hot peppers
Farm & Table Steak
potato | winter greens
carrot | black garlic | beet
add bleu cheese compound butter $4
Bone-in Pork Chop
cabbage | parsnip | potato | spinach
cheddar | chipotle | apple
arborio rice | oyster mushroom
baby leek | sprouts | squash | pepper
winter greens | basil oil
farm & table beef | pork | carrot
onion | parsley | tomato | romano
Party Platters, too!
Tray of Local Mushroom and Kale Empanadas $65
Tray of Red Chile Enchiladas $45
Call your order in before 4pm or email anytime. All orders must be made 24 hours in advance. Orders can be picked up before 6pm Wednesdays - Saturdays.
It's the middle of winter, but that doesn't mean that we've stopped utilizing our local farms! Several farms, like our own Sol Harvest, Silver Leaf Farms in Corrales and Jemez Valley Live in the Jemez grow-year round - and we are grateful for their bounty, even during this cold season!
But what grows in the middle of winter anyway?
Well, for starters, lots of leafy greens thrive in the cold, like kale and chard. Farmer Ric is growing tons of leafy greens at Sol Harvest - not just kale and chard, but mustard greens, arugula and spinach. Leeks also do well in the cold, which Ric is also growing in abundance.
You can also do a lot with a greenhouse during the winter months. Take Silver Leaf Farms: Silver Leaf is also growing lots of leafy greens like Sol Harvest, and are also bringing us cauliflower and cabbage from their greenhouse!
Finally, Jemez Valley Live is accomplishing the impossible for us: growing tomatoes in January. Jemez Valley has a 60-foot greenhouse equipped with a hydroponic growing system that delivers heirloom tomatoes (and butter lettuce) to us even in the bleak midwinter!
DO try this at home! Jemez Valley's hydroponic system may be a bit complex for the backyard gardener, but Farmer Ric suggests trying some leafy greens in your own plot. You can also try some root vegetables like carrots and turnips. Depending on how cold it is, they may start growing right away, or may "over-winter" and start growing in the spring!
Happy Holidays, Merry Christmas, and Happy Solstice!
Winter solstice was just a few days ago, which means we’ve reached the darkest time of year. From here on out, the days will only be getting longer and brighter. We are nearing the end of the year, and starting out on the long, lean journey towards next spring.
We’re taking time during this shift in the seasons to reflect on the bounty the year behind us has given us: we found a new and brilliant chef in the springtime, and the year only got better from there. From parties on the patio, to a summertime theater series, to a gorgeous and abundant harvest, 2015 has brought us so many blessings for which we are grateful.
Most of all, though, we are so grateful to have been a part of this vibrant community for another year.
May you and yours have a blessed holiday and we’ll see you in 2016!
It's wintertime, which means it's time to bring out the comfort food favorites, which is exactly what we're doing at Farm & Table this season. Have you seen our new winter menu? It's full of recipes just like your grandma used to make, like this new chicken pot pie.
Or what about Chef's amazing spaghetti bolognese? Like the chicken pot pie, it's slow-simmered on the stove for days before it's ready to be served, unlocking all of the deep, rich flavors that make winter comfort food so tantalizing.
And, of course, we're still utilizing our winter produce - like in this vegetarian squash ravioli. The local winter squash is combined with mascarpone cheese and local pecans for a filling that is simply heavenly!
Come stop by and try our warm and wonderful winter menu! Or take it home with you - Farm & Table is now accepting to-go orders! Call before 4:00pm any Wednesday through Saturday to pick up dinner for the evening - from our farm to your table!
One of the best parts of the farm in the winter is unarguably the winter squash. From pies to pasta (try our new Winter Squash Ravioli!), a good butternut or acorn squash can be the highlight of wintertime eating all season long. Winter squash is usually harvested in between early September and late October, but stored properly, good winter squash can last almost all season long. Farmer Ric will have winter squash to sell all the way into January! To store, Chef Carrie says that the ideal place to store winter squash is somewhere cool, dark and dry like a cellar, but anywhere that is dry and not-to-warm will do. Stored properly, winter squash can last up to two months.
Here's a guide to some of our favorite winter squash!
A smaller variety, acorn squash has thick green skin with orange splashes and a mild, sweet and nutty flavor. They're great roasted with just a bit of brown sugar and butter!
This winter squash is pear shaped, with cream-colored skin. It is the sweetest of all the winter squash varieties. Try it in a butternut squash soup!
Delicatas are the smallest of all the winter squash varieties, with a thin green-striped skin that you can actually eat! Delicata is also called "sweet potato squash" because its flavor is so similar to a sweet potato. Because it is so small, delicata is ideal for stuffing.
Spaghetti squash is easily the most fun of the winter because it comes apart in strings resembling spaghetti. A large, yellow squash with a mild flavor - try it in place of spaghetti in your favorite pasta dish!
Welcome back to our ongoing series where we get to know the local farmers that provide for Farm & Table! Today we spoke to Seth from Vida Verde Farms. Here's what he had to say about his farm:
Tell me about your farm.
Vida Verde Farm sits on 5 acres split across 4 different parcels in the North Valley. The closest field to the Farm & Table is less then 1/2 a mile away and our furthers field is in Duranes and only 7 miles from Farm and Table. The farm is run by myself, Sam who is about to start his third season farming with and Mary who was a former cook at Farm and Table. This season we grew over 175 different varieties of vegetables, fruits, herbs and flowers.
What are is your favorite thing about working on a farm?
My favorite things about farming are being outdoors everyday and bringing my dog to work.
What is your biggest challenge?
Our biggest challenges have been weeds and pests since we farm without any chemicals - no pesticides or herbicides even organic ones.
What are your plans as wintertime approaches?
We currently grow for three seasons a year from March to November but we are building hoophouses on three of our properties so we can continue growing food year round.
Today we’re talking with David, of Jemez Valley Live. Jemez Valley live utilizes a hydroponic greenhouse system in the Jemez Valley to bring us lettuce and tomatoes year-round! Here’s what he had to say about his farm.
Tell me about your farm.
We have a sixty-foot greenhouse. We also have acreage, but I can grow in one acre with our system over one million pounds of produce a year. And if we were going to use an acre [outside] to grow this same lettuce, you could only grow ten thousand pounds.
What do you grow on your farm?
Everything is heirloom: tomatoes, romaine lettuce, buttercrunch, basil, beets, string beans and green beans.
How did you get started farming?
We actually left for Dubai, and we ended up in New Mexico. I have a business in Dubai and we had gotten rid of our house – everything but five suitcases. But the deal went sideways, so we bought a camper. We were heading to Sedona and ended up in the Jemez Valley and never left. I’ve always grown tomatoes all over the world, and feeding people is important – year-round, because we eat year-round – so I decided to design this greenhouse system that will grow year-round up in the mountains.
What makes you so passionate about food?
I’m tired of all the disease and chemicals and killing mother earth. We use one tenth of the water with our system, and we don’t use any chemicals. I actually just sold one of our systems to Dubai – so now we’re getting in to showing other people how to grow beautiful produce. It’s fun. Our goal is to teach people how to do it. So now we’re working on feeding the whole Isleta Pueblo… and I think New Mexico could be the new food hub of the country. It’s a small goal, but that’s one of our goals.
Our Farmers' Feast is coming soon! We're celebrating the wonderful people who grow our food by featuring some of our local farmers here on this blog! This week, we talked to Rob Juen from Silver Leaf Farms in Corrales.
How did Silver Leaf Farms get started?
Aaron Silverblatt - it's kind of his brainchild. He's been farming for about 7 years, and it's grown from him doing his thing on a half-acre plot, and it's just grown and grown from his passion for farming. I met Aaron and Elan [Aaron's brother] at the Organic Growers' Conference - I was just finishing up an internship at Skarsgard and I met them as they were looking to expand. It was the right place, right time.
What are you growing at Silver Leaf right now?
Right now we have squash, beets, chard, kale, cabbage, cauliflower, tomatoes, okra... we're starting lettuce and watercress, we've got various herbs and fruit trees. We're also starting a greenhouse now - we're growing hydroponic tomatoes, and we're going to do some greens in there too. We should have tomatoes starting in November for the next nine months.
What's the biggest challenge of farming?
As farmers, we have tons of stuff to do, and it's only the four of us. So, sometimes we have to put in some pretty long days. Unlike other jobs, your work's not going to wait for you. I'd say that's the hardest part, but nothing's to hard to keep us out of it.
What's your favorite part of farming?
My favorite thing is meeting the people we sell our produce to. I think it's awesome that everyone we meet is really into it and really appreciates what we're doing.
Next month we’ll be hosting our Farmers’ Feast, an annual celebration honoring all of our local farmers, growers and food artisans. In honor of the Farmers’ Feast, we’d like to introduce some of our awesome farmers to you! Today we're talking to Sofia, from Love of Mushrooms here in Albuquerque.
Tell me about your farm
Our name is Love of Mushrooms. We’re down in the South Valley, and we grow mostly oyster mushrooms on straw columns. But we’re also moving towards wood-based mushrooms like shiitakes.
My mom started the farm about three years ago, and this is the first year that we’ve gotten enough production to sell at the farmers’ markets. We’re at the Downtown Farmers’ Market and the Morningside market on Morningside and Central.
What's in season right now?
The pink oyster mushrooms are a tropical strain from Indonesia, so they do really well in the summer. The temperature does really affect the mushrooms, they’re super-sensitive. No matter how much we set up the grow-room with the right temperature and humidity, it’s still affected by the seasons.
What’s the biggest challenge of farming?
Keeping on top of production – getting things so that they’re efficient and making sure we have enough mushrooms every week.
What’s your favorite part of working on your farm?
Definitely working with my mom. We spend a lot of time together, picking and packaging. Otherwise I wouldn’t see her as much. We have a lot of fun together.