Visit our sister store, La Parada

Thursday, 14 April 2016 13:08

Billie Holiday 101

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Billie Holiday 101

April 26 | 6:30pm | $65

April is the birthday month of legendary jazz icon, Billie Holiday – and this year she would have been 101. Join us in celebrating Billie with a five-course classic American dinner paired with wine! We will enjoy music of her era during this fun dinner.

Attire of the 40’s and 50’s is encouraged! $50 gift certificate for best "dressed". 

For reservations respond to this email or call 505-503-712

Wednesday, 13 April 2016 14:07

Our Patio is Opening!

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Spring is here and summer is nipping at its heels! The weather is lovely and warm and perfect for sipping on a cold drink in a gorgeous setting. In other words, the patio is opening!

Next Wednesday, April 20th, Farm & Table's beautiful, signature patio will open for the season. Don't miss our inaugural week on the patio!  We will have new menu and wine options to share!

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And, and extra treat: this Sunday is also Sol Harvest's first Sunday farm stand! This Sunday, and every Sunday in the spring and summer, Sol Harvest farm sells delicious, freshly harvested produce right outside Farm & Table. Enjoy brunch on the patio, and then go home with the best local produce in town! We'll meet you out on the patio!


Wednesday, 06 April 2016 11:30

Asparagus Season

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asparagusdishIt’s finally here!

It’s time for asparagus at Farm & Table! Asparagus is very special and very precious here in New Mexico, because it’s only available for about a month in early spring. We make the most of it while it lasts!

Pictured on the left is one of our exciting asparagus dishes from last spring. We can’t wait to see asparagus popping up all over the menu in the weeks to come! This week, Chef Carrie is using asparagus on our ribeye plate - steak and asparagus, yum!

The Agri-Cultura Network has blessed us with the first asparagus of the season this week - thank you, Agril-Cultura! We are looking forward to seeing more of it from small farmers across the city during its short season.

Come in to Farm & Table and celebrate this delicious and ephemeral delicacy soon - before it’s too late!

Wednesday, 30 March 2016 12:30

Summertime Planning

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sunflowersSpring has finally come, and the warm days mean growth and change on the farm! We may be just seeing the beginning of the warm-weather crops like spring onions and snap peas, but lots and lots is happening under the surface. Roots are growing, seeds are unfurling, and before we know it, the abundance of summer will be upon us! We're always thinking ahead one season on the farm, which means it's just about time to thinking of tomatoes, squash, and peppers!

Speaking of peppers, Farmer Ric just seeded about 10 different kinds, which will live inside the greenhouse until they're ready to be planted in mid-May. This summer we'll have padrons, shishitos, poblanos, Scotch bonnets, habaneros, red rockets, serranos, jalepenos and more! Ric is also growing eggplant and tomato plants, which will also go in the ground in May.

It's also time to start thinking about okra, squash, and cucumber, as well as three different types of beans (lima, French fillet, and string), which will be going into the ground soon. Farmer Ric is waiting for the last frost of the year, which he says we almost invariably get in mid to late April, and then all those plants will be direct-seeded outside.

And finally, Farmer Ric will be growing several varieties of flowers this summer, some edible and some for display. Sol Harvest Farm does all the flower arrangements for Farm & Table, utilizing all of their farm flowers! Some perennials are already growing, some, like marigolds, have just been direct-seeded, and some have been seeded in the greenhouse and will be transplanted later in the season.

It's going to be a busy year for Sol Harvest Farm!

Wednesday, 16 March 2016 11:16

Summer-Ripe Winter Tomatoes

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We have been blessed this year at Farm & Table! For the first time since we opened, we have received locally grown tomatoes all year long! That's right: gorgeous, summer-ripe tomatoes in the middle of winter! What made this blessing possible this year? Two of our amazing year-round farms have taken on the monumental task of growing greenhouse tomatoes - and we are eternally grateful!

From November till February, Jemez Valley Live kept us flush with heirloom tomatoes from their greenhouse in the Jemez valley, and now Silver Leaf Farms in Corrales has completed their own greenhouse as well. Thanks to them, now we can get wintertime tomatoes from just a stone's throw away!

Finding tomatoes outside of the summer months is a rarity, so I asked Elan from Silver Leaf why we don't see more farms growing greenhouse tomatoes. Elan says that there are a few factors: there is the financial investment to consider, as well as the learning curve involved with growing indoors. But the bottom line, he thinks, is that growing tomatoes indoors is a trend that just hasn't quite caught on yet. Bravo, Silver Leaf, for being the trend-setters that you are! We are proud to your pioneering endeavors!

Stop by Farm & Table to try our summertime-fresh tomatoes all year round!

Coalescence of the Worlds


Women & Creativity Artist Showcase March 2 - June 26

The Vibrant Work of Shakti Kroopkin

The work of local, contemporary artist Shakti Kroopkin will be on view at Farm & Table. Shakti’s abstract “shapespaces” are rooted in her memories of the Chicago cityscape in combination with her current surroundings of the vast raw beauty of New Mexico where she currently resides. The artist’s process exposes luminous spirit, imagination and movement while being grounded in her unique visual language of reoccurring lines, shapes, color and symbols. The raw expression of emotion and energy traverses the limitations of the finite world, inviting the viewer on a journey offering the freedom of infinite play.

Closing reception to take place in June TBA.


Thursday, 04 February 2016 10:07

Chinese New Year Dinner

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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




Ginger-Pork Dumpling

oyster mushroom | black garlic




Chinese Five Spice-Roasted Duck

orange | fried rice | cauliflower | bell pepper




Tropical Fruit Sorbet Trio

Tuesday, 12 January 2016 14:00

Party With Farm & Table

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farmandyourtableThere are two new ways you can party with Farm & Table this winter!

Looking for a place to hold your party? Farm & Table is now available to open privately for your event on Monday and Tuesday evenings! Email Leigh at This email address is being protected from spambots. You need JavaScript enabled to view it. for pricing and details.

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

Farmers’ Salad
field vegetables | greens
charred onion vinaigrette │ tomato
half 6 | full 9

Seasonal Flatbread

Garlic-Ginger Pork Belly
rock candy | anise | jicama | hot peppers


Farm & Table Steak
14 oz.
potato | winter greens
carrot | black garlic | beet
add bleu cheese compound butter $4

Bone-in Pork Chop
cabbage | parsnip | potato | spinach
cheddar | chipotle | apple

Winter Vegetables
arborio rice | oyster mushroom
baby leek | sprouts | squash | pepper
winter greens | basil oil

Spaghetti Bolognese
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.

Tuesday, 05 January 2016 10:41

What's In Season?

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snowyfarmIt'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!

Wednesday, 23 December 2015 11:02

Happy Holidays

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treeHappy 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!