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Wednesday, 18 February 2015 09:58

Celebrating Sol Harvest

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greensFarm and Table is turning three years old this March! We’re so delighted and grateful to have been a part of the Albuquerque community for the past three years. We’re celebrating our birthday on March 10th this year, with a special dinner to honor Farmer Ric and Sol Harvest Farm!

At any given time we have dozens of small farmers, ranchers, growers and food artisans walking through our doors, and over the years we have worked with over sixty local farms and businesses. Farm and Table truly is a community effort and there are so many countless people without whom we could never exist. But there is one person in particularly who works tirelessly day in and day out to make sure the food we create at Farm & Table is always delicious, local, seasonal and fresh – that’s Farmer Ric, who runs Sol Harvest, our resident farm.

Sol Harvest is an amazing year-round farm that has supplied Farm & Table with over 6,000 pounds of fruits and vegetables over the past three years. From leeks in the spring, to squash in the summer, to sunchokes in the fall, to leafy greens in the winter, we absolutely could not do what we do at Farm & Table without the love and dedication of Farmer Ric, his wife Aimee, his interns and volunteers, and all the people who make Sol Harvest grow!

That’s why this year for our birthday dinner, we’re celebrating the hard work and amazing harvest that Sol Harvest brings us and the community (you can also buy Sol Harvest veggies year –round at the Downtown and Los Ranchos growers’ markets). We’ve asked Farmer Ric to pick ingredients that showcase his crops, which we will then highlight in five courses paired with local beers and ciders.

We’re so proud and grateful of all the work Farmer Ric and the Sol Harvest crew does all through the year to make Farm & Table and our community stronger and more delicious.

Join us in celebrating Farmer Ric!

Five-Course Dinner
with Local Beer & Cider Pairings
March 10 | One seating at 6:30 | $65

Email This email address is being protected from spambots. You need JavaScript enabled to view it. to reserve your seats.

Friday, 13 February 2015 12:22

Cheers to our Year-Round Farms!

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winter greensIn the middle of winter, a lot of Albuquerque farms have packed it in and called it a year. They’ll be back in the spring, but in the meantime, Farm & Table depends on our year-round farms to help keep us as local as possible event during the lean season. Some of our amazing year-round farms that we rely on are:

Red Tractor Farms: Red Tractor is a beautiful women-owned farm nestled in Albuquerque’s south valley. Check out their gorgeous hoop-house that keeps them going year-round on their Facebook page! We are so grateful for the spinach, fennel, kale and chard that Red Tractor has been supplying us this winter. During the spring and summer, you can also find them at the Downtown Grower’s Market, or participate in their CSA. Thank you, Red Tractor Farm!

ARCA Organics:  We love ARCA Organics! Located in Corrales, ARCA fantastic operation - and a big part of what keeps us going in the winter, providing us with arugula, lettuce, winter greens and radishes. What is really cool about ARCA Organics, though, is that the farm is connected to the non-profit organization in Albuquerque that provides services for adults with developmental disabilities in the community. All of the profits from the farm benefit the organization, PLUS the farm provides work opportunities for many developmentally disabled adults in ARCA's care. Farm & Table took a field trip to ARCA last spring and loved seeing all the beautiful things they were growing!

And of course, our very own Sol Harvest Farm! Sol Harvest, our resident farm, keeps us flush with leeks, sunchokes, turnips, sorrel, tatsoi, mezuna, kale, spinach, mustard greens, napa cabbage, and arugula; delicata, butternut, AND spaghetti squash; and herbs like cilantro, parsley and oregano. Wow! Farmer Ric makes great use of his hoop-house, and is working hard to improve it all the time.  This year, Ric and Sol Harvest raised money to build doors on either end of the hoop-house, making the structure more stable and the inside warmer, which will allow Ric to grow even better during the winter!

Thanks to all our year-round farms!!! Without you, we couldn’t do what we do – we are so grateful for all your hard work.

Friday, 30 January 2015 10:02

Our Winter Menu

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We’re in the deepest part of winter now, which means that here at Farm & Table we’re working extra-hard to keep our food fresh and local during these sparse months! This month, we’ve rolled out an entirely brand-new menu, with items that feature the winter harvest – like this vegetarian lasagna. 


Made with roasted squash from Sol Harvest, sweet potato from Chispas Farms, a field greens and arugula salad from many of our winter vendors like ARCA and Red Tractor Farm, and topped with a béchamel sauce instead of a tomato based sauce, this dish makes the most out of our local winter offerings! And it’s delicious and hearty – a perfect cold weather dish.

Or, try one of our new desserts, like this Salty Dog tartlet! Made with local watershed grapefruit, ricotta, fresh herbs, caramel, and maldon salt. It’s a unique and surprising treat!



And be sure to check out the rest of our new menu items on our website at!

Tuesday, 27 January 2015 09:48

Taste the History of Chocolate: Part II

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Join us for 

Taste the History of Chocolate: Part II


Five-Course Wine + Chocolate Dinner 
February 10 | One seating at 6:30 | $85




Taste the History of Chocolate: Part II
Six years ago a group of archaeologists at the University of New Mexico led by Dr. Patricia Crown found traces of cacao in several drinking vessels in an excavation of Pueblo Bonito in Chaco Canyon. These findings revealed that native people in our area were drinking ceremonial cacao through trade with Mesoamericans from over 1,200 miles away more than 1,000 years ago!


Chef Jaye Wilkinson and Chef Ka'ainoa will be on board with Chef Tracy Johnson and the entire Farm & Table team to create an incredible five-course dinner which will explore this incredible link, and feature stone-ground cacao in each course with a paired wine. Dr. Patricia Crown will be joining us as a special guest and will speak about these vessels which are housed in museums in New Mexico including the Maxwell Museum of Anthropology as well as the Smithsonian National Museum of the American Indian, George Gustav Heye Center in New York.




Seating and spaces are limited. Please RSVP by emailing This email address is being protected from spambots. You need JavaScript enabled to view it." target="_blank" style="color: #1155cc;">

These are pre-paid, fixed-price dinners.  Reservations are not confirmed until payment is taken.  All payments refundable up to 24 hours before the dinner.

Thursday, 15 January 2015 10:55

Goodbye Chef Sean

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pork cheekHappy New Year from Farm & Table! We are back from our annual winter break, and ready to hit the ground running! The year 2015 brings lots of changes, including a brand-new menu, but by far the most significant change for us as we head into the new year is saying goodbye to our head chef, Sean Sinclair.

Chef Sean has been at the helm of Farm & Table since October of 2013, and we are both sad and elated to see him off to new and amazing things: Sean has accepted a position as a sous chef at one of the country’s most acclaimed restaurants: The Inn at Little Washington.

Congratulations, Chef Sean!!! He will be missed dearly here, and to see him off, we are hosting a “Best Of” dinner, showcasing some of Chef’s best culinary creations since he has been here at Farm & Table. The dinner will feature five courses of Chef’s inimitable dishes, each course paired with a wine selected by wine curator Amy Haas. It is a festive farewell not to be missed! 

Chef’s “Best Of” Farewell Dinner
January 20 | One seating at 6:00pm | $85

Goodbye and good luck, Chef Sean! We will miss you!!!

*photo above: Chef Sean's pork cheek agnolotti with uni butter and celeriac, from our Febuary 12th, 2013 "Prelude to Valentine's Day" Dinner.  Returning for Chef's "Best Of" Dinner in January!*

Thursday, 18 December 2014 15:22

Holiday Tamales

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food ja 19nov 2chef-640x422The holidays are here, and every New Mexican knows that means biscochitos, luminarias and, of course, TAMALES. We love the holidays, and we love tamales… and this season, Chef Sean has featured not one, but two unique, delicious tamales on our menu!

First, earlier this autumn, Chef Sean featured a spaghetti squash tamale that made waves across the city. The Albuquerque Journal wrote a great article about Chef’s squash tamales. amd Edible Santa Fe created this great video showing you how to make them for yourself!



Then, just last week, Chef Sean headed out to Sandia High School, and taught the kids in Sandia’s culinary arts program how to make the seasonal treats as a part of Michelle Obama’s Let’s Move! initiative. You can read more about that here!

Now that we are moving to winter, we are serving something different: a mouth-watering duck tamale, with duck that’s been braised with apples, onions and cinnamon, and served with apple puree and pomegranate butter. This succulent dish is getting some attention of its own, too! localflavor just named Chef’s duck tamales as one of its top 10 dishes of 2014!

We couldn’t be prouder of Chef Sean and his team’s creative spin on a New Mexico holiday classic, and all the attention these yummy creations have been getting. Try one for yourself before the season is over!

Happy holidays from Farm & Table!

Tuesday, 09 December 2014 15:12

Woodblock Prints by Roshi Alfred Jitsudo Ancheta

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CaptureThe artwork at Farm & Table is changing once again! We say goodbye to the gorgeous still lifes of James Bolton, and hello to the striking artwork of Roshi Alfred Jitsudo Ancheta: we will be showcasing Ancheta’s beautiful woodblock prints for the next several months.

Ancheta, who was born near Silver City and is based in Albuquerque, is not only an extremely talented artist - he is also a Buddhist monk, teacher and priest. In addition to his artwork, Ancheta works to promote peace and interfaith understanding.  He is active within the Albuquerque community; among his work, he has helped found the Albuquerque non-profit, Center for the Promotion of Peace.

Take a look at the excerpt from his artist statement below:

I believe that creativity is a spiritual act. After many years of studying Buddhism, I have turned a great deal of my energy to the arts. Through [my art] I started to realize the kinship between spiritual and creative pursuit. Carving linoleum and wood blocks also takes a great deal of concentration, and by working in this medium of block printing, I can work with images as well as words.

We are honored to have Ancheta’s work displayed at Farm & Table. Next time you stop by, be sure to take in the wonderful works of art now hanging on our walls. Ancheta’s prints are truly unique works of art!

Wednesday, 19 November 2014 11:19

Max and Let's Move!

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This amazing kid standing next to Chef Sean is Max Johnson-Jimenez, a student at Cien Aguas International School, and the New Mexico winner of Michelle Obama’s Let’s Move! Initiative’s healthy lunchtime recipe contest. Max’s recipe, Southwestern Casera, was chosen as the winning recipe out of all of the recipes submitted in the state of New Mexico! Way to go Max!

We are incredibly proud to be working with Max as a part of the Let’s Move! Initiative, which encourages healthy eating for kids at home and in schools. Because Max won the healthy recipe contest, he was not only invited to the White House for the prestigious kids’ State Dinner, he also chose a local restaurant and celebrity chef to partner with here in New Mexico - that’s us!

We’re so honored to be chosen by Max to work with him on this great project. We will be working with Max to bring demos, workshops and discussions to the community about healthy, local eating. Last week, Chef Sean went to Cien Aguas and did a demonstration with Max of his winning recipe for the rest of Max’s class. Cherie also gave an amazing talk about the importance of local food in our community!

Next week, Max’s school will come here to Farm & Table to take a tour of the restaurant, the farm, and learn more about what we do here at Farm & Table and how it relates to our health and the health of our community. And, in December, Chef Sean will be heading out to Sandia High School to do a another demonstration and talk to the students about our mission. We can’t wait!

We love sharing our passion and connecting to the community like this! Thank you, Max Johnson-Jimenez, for involving us in this wonderful project! You rock!









Friday, 07 November 2014 13:53

Help Farmer Ric Build His Hoop-House!

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The seasons are changing once again, and as the weather gets colder and colder, Farmer Ric - and Farm & Table - becomes more and more dependent on the Sol Harvest hoop-house. Produce from Ric's hoop-house is what sustains us through the winter; it's what allows Ric to grow year-round. During those cold, dead-of-winter months, Ric packs the hoop-house from top to bottom. You can barely walk in there, he utilizes every single inch of it.

Hoop-house space is so important to the sustainability of our farm that Ric has launched a project to double its size and add wooden doors on both ends. Last year, just as Ric finished adding on to the hoop house, a tremendous wind ripped through the farm and caused damage to the newly completed structure that set the farm back several weeks. Doors on both ends of the hoop house would not only create more warmth inside, but it would protect this vital structure from brutal New Mexico winds.

Increasing Farmer Ric's ability to grow during the winter will help ensure the sustainability not just of Sol Harvest Farm, but also of Farm & Table and New Mexico's local food economy.

You can find more information, and donate to Sol Harvest's hoop-house project on their Kickstarter page: The first 50 people to donate $50 or more will also be invited to a special launch party for the project, with Farm & Table appetizers, a champagne toast and live music on the Farm & Table patio!

Wednesday, 05 November 2014 13:35


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Farmer Ric has a new vegetable on the farm this year that is quickly becoming my new favorite: sunchokes. Sunchokes (also known as Jerusalem artichokes) are flavorful little tubers that taste like a combination between water chestnuts, potatoes and something altogether indescribable. They taste too good to be good for you, but they are actually packed with nutrients, and are a great low-glucose substitute for potatoes.

Not only are sunchokes delicious and nutritious, but they’re also a great local crop because they are hearty enough to endure New Mexico’s dense clay-like soil. Farmer Ric says he hardly has to treat the soil at all, and the sunchokes just spring up! They’re also an excellent cold weather crop; we’ll be harvesting sunchokes all the way through December.

But what makes sunchokes my absolute favorite is that they’re not only fun to eat, they’re fun to harvest! Intern Zoe described harvesting sunchokes as, “like going on a treasure hunt,” and she is spot-on! This is what a sunchoke looks like before harvest:

photo 2


When the leaves and the stalk have turned brown, you know that all the nutrients have been pulled down to the roots, and it’s time to dig the sunchokes up. Then, below the ground, they look like this:

photo 1


Yum! You can try sunchokes fried like a potato chip on our new fried quail appetizer here at Farm & Table, or buy some of your own to experiment with from Farmer Ric at the market. The Downtown Growers’ Market is only happening one more time, though, so be sure to go this weekend! Enjoy!