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Thursday, 17 December 2015 11:08

Winter Favorites

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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.

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!

Tuesday, 08 December 2015 15:21

Winter Squash

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squashOne 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

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!

Monday, 30 November 2015 10:15

Meet the Farmers: Vida Verde Farm

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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:


vidaverdeTell 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.

Thursday, 19 November 2015 10:16

Meet the Farmers: Jemez Valley Live

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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.


Jemez ValleyTell 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.

Thursday, 15 October 2015 10:39

Meet the Farmers: Silver Leaf Farms

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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.

Silver LeafHow 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.  

Wednesday, 23 September 2015 14:44

Meet the Farmers: Love of Mushrooms

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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.

Monday, 14 September 2015 11:52

Fall Events at Farm & Table

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Check out all the exciting events happening at Farm & Table this fall!

latin street food


September 22 - Latin Street Food with Guest Chef Ernesto Duran

Join us for a festive five-course dinner and live music on the patio! Chef Carrie Eagle and her team will partner with Chef Ernesto Duran to create a fusion of Latin Street food-inspired dishes created with our fantastic late-summer local abundance. Dishes will be paired with beer and wine.


6:00 Mingle | 6:30 Dinner | $70 (plus tax & gratuity)



fall tree rectangle




...Other Upcoming Fall Events...



October 17 - Annual Marigold & Harvest Festival
10-2pm | Free to attend


October 20 – Farmers’ Feast
A five-course wine-paired dinner celebrating farmers and food artisans.

6:00 Mingle & Farm Walk | 6:30 Dinner | $65


November 10 - Bosque Beer Dinner
A four-course dinner featuring the beers of Bosque Brewing Company.

6:00 Mingle | 6:30 Dinner $60


November 24 - Gratitude Dinner
A five-course wine-paired seasonal feast.
6:00 Mingle | 6:30 Dinner | $70


Seating and spaces are limited. Please RSVP by emailing This email address is being protected from spambots. You need JavaScript enabled to view it..


Tuesday, 01 September 2015 13:36

Chef Carrie in Telluride

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221oakWe're making do without Chef Carrie this week - but we couldn't be prouder to see her go!

This September 1-5, Chef Carrie will be in Telluride, Colorado for the Telluride Film Festival; she is working as a guest chef on several events for the festival. While she is there, she will be collaborating with Chef Eliza Gavin. Chef Gavin is an award-winning chef whose name you might recognize from her time as a competitor on Top Chef. Her restaurant, 221 South Oak, is widely regarded as one of the top restaurants in Telluride.

We are so honored and excited that our own Chef Carrie will be representing at this wonderful event alongside such prestigious company! Way to go, Carrie! We wish you well this week!

Monday, 17 August 2015 14:33


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You won’t believe who our new guests on the farm are!



Thanks to our friends at Chispas Farms, four turkeys now call Sol Harvest Farm home! Eli Burg and the folks at Chispas loaned us these guys as a creative (and efficient!) solution to our grasshopper problem.

As we all know, the rains have been torrential this year, which has given rise to beautiful crops – and a rash of grasshoppers. Sol Harvest Farm is not the only farm to feel the hit – grasshoppers have been voraciously munching on our crops all over the state of New Mexico.

Farmer Ric has been working hard this season to combat the grasshoppers using natural deterrents like cedar oil, hot pepper spray and diatomaceous earth, but we needed a more aggressive tactic to deal with this year’s grasshopper population.

That’s where the turkeys come in – a single turkey can eat up to a thousand grasshoppers in a single day!!!! And these wonderful turkeys are already helping! Cherie says they must have munched two hundred grasshoppers just in their first 20 minutes on the farm!

Thank you Chispas, and thank you turkeys! You’re helping make Sol Harvest Farm amazing!






Wednesday, 12 August 2015 13:48

Shishito Peppers

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joelshishitosSummertime produce is starting to come in fast and furious from the farm, and one of our favorite items that we’re getting right now from Sol Harvest Farm is shishito peppers. Farmer Ric has gotten a gorgeous and bountiful crop of shishito peppers this year, and we couldn’t be more excited to have them in the restaurant!

Shishitos are small, mild green peppers that are packed with flavor. They are also so deliciously simple to prepare it almost seems too good to be true! Shishitos are perfect sautéed whole until they blister, and tossed with just a bit of olive oil and salt. If you want to get really fancy, I love them sprinkled with just a little lemon juice and feta cheese.

Chef Carrie has not only been incorporating them into our seasonal flatbreads and our breakfast scramble on weekends, last week she also made fried shishito appetizer with hoisin sauce and sesame oil that was absolutely incredible.

Stop in tonight for a shishito and chicken soup and try these flavorful little peppers for yourself! And, if you don’t have them here at Farm & Table, don’t forget that Farmer Ric and Sol Harvest Farm are at the Downtown Growers’ Market every Saturday selling them (and all kinds of other goodies) as well!

Cheers to the summertime harvest!