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Wednesday, 29 October 2014 12:16

Fall Shifts

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Once again, the seasons are shifting, which means big shifts on the farm and at our table, too. We are slowly moving out of our most plentiful season, and in doing so, saying goodbye to our summer and early fall favorites. Yellow squash and zucchini has finally disappeared, and with it our delicious summer "Squash & Blossom" appetizer has gone, too.

It’s hard to believe that just a month ago we were getting peppers, peppers, and more peppers from Sol Harvest and our other local farms. We used the shishitos, padrons, bell peppers, Italian frying peppers and more in Chef’s Chicken Peperonata. What a difference a month makes, though: now the peppers are gone and it’s already time to part with the dish.

But while it’s sad to see the summer harvest go, they are making room for the winter favorites we have been waiting for all year: winter squash like butternut, acorn, spaghetti and delicata are growing in abundance – just in time for treats like our pastry chef Tracy’s acorn squash empanadas, which taste like a sweet little bite of fall.

Ric's sunchokes are FINALLY ready for harvesting, and they look – and taste! – amazing! Chef Sean is using the sunchokes for sunchoke chips on his new fried quail appetizer.

Right now we’re in the thick of green chile season, but before we know it, that will be over too. That’s why we’re bagging and freezing pounds and pounds to get us through the winter and spring.


That's four freezers filled with hundreds of Ziploc bags of roasted New Mexico green chile!

Every change in season is an opportunity for excitement and gratitude. Even though it means leaving behind delicious foods we’ve enjoyed all summer long, a new season also means new foods, new favorites and new experiences. We can’t wait to see what else this fall will bring us!

Friday, 17 October 2014 11:38

A Passion for Wine

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Amy-smallerYou know that at Farm & Table, we are passionate about local food, local farmers, and local community. What you might not know is how passionate we also are about wine.

Anyone who has really looked at our wine list can see the thought and care with which it was crafted. Our dedicated wine curator, Amy Haas, works hard every week to make sure our wine selection is adventurous and provocative. You won’t find your old standby on our menu; our wine list encourages our guests to step out of their comfort zone and try new experiences.

This week, we will be holding a dinner that truly highlights the exciting and unusual wines we take such pride in serving at Farm & Table. On Tuesday, October 21st, we will host a dinner featuring wines from six family-owned, small-batch estates in Italy. Each wine has been carefully selected by Amy and will be perfectly paired with Italian-inspired courses from Chef Sean and his team. The dinner has been crafted with the utmost care, and promises to be our most elegant, exquisite affair yet.

These small, family-owned wineries that we have selected are brought together by a cooperative called August Wine Group that believes that small-production, environmentally sustainable wineries produce the best wine. Each winery hand-harvests every grape using traditional, earth-friendly practices. The wines they produce, says August Wine Group, “protect unique grape varietals, local winemaking styles, and preserve a special way of life.”

Take a look at what they have to say about one of the estates we are featuring:

Guiseppe Lonardi
In a little village not far from Verona, tucked into the romantic hills of Valpolicella, you will find the estate of one of the best Amarone producers in Italia–Giuseppe Lonardi. “Bepi,” as his wife likes to call him, is a fourth generation winemaker, and leads a beautiful, simple life. On average, he hand-crafts a scant 100-200 cases per year of each of his finest wines. Meanwhile, daughter Silvia (an aspiring winemaker herself) runs the family inn “Corte Lonardi,” and wife, Marilena, runs a tiny bistro near the cellars, where she has perfected one of the most sumptuous dishes we have ever tasted: a slow-cooked, Amarone-infused risotto. One family friend guarantees that the three most important things in Giuseppe’s life are food, wine and his Wife. “But,” he chuckles, “not necessarily in that order.” Marilena smiles fondly when you ask her about her husband: “He’s a workaholic. He basically sleeps with the wine.

We will be featuring Guiseppe Lonardi’s Valpolicella, an aromatic red wine with lush cranberry and chocolate notes, as well as hints of dried fruit that come from the re-passing of Valpolicella Classico through the pressed, raisined skins.

A wine representative will be on-site at the dinner, to dine with us and share knowledge about the tasting notes of the wine, as well each individual winery’s history, philosophy, and methods.  We hope you'll join us for this unique wine experience.

Italian Winemakers Dinner
October 21 | 6:00pm | $150
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Friday, 10 October 2014 14:49

Upcoming October & November Events

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Please join us for these very special dinners & events.


Space is limited; RSVP by emailing This email address is being protected from spambots. You need JavaScript enabled to view it..



Marigold and Harvest Festival
October 18 | 10:00am - 2:00pm | FREE! 

Celebrate the changing seasons with fun for the whole family!  La Parada Mercantile, Farm &Table and Sol Harvest Farm will be featuring lots of fun activities including live music, produce and food stand, sugar skull-making, games, yoga, food demonstrations, fun shopping, marigold garland-making, and more!  Partners include Bernalillo County Extension Services, and Orange Yoga.

Italian Winemakers Dinner
October 21 | 6:00pm | $150

Join us for a very special, intimate dinner featuring small production, family-owned wineries from across Italy. Six courses of seasonally focused, Italian-inspired dishes will be prepared by Chef Sean Sinclair and his team and paired with each wine.  A representative will dine with our guests and share knowledge about the featured wines.


Gratitude Dinner: Let’s be grateful!
November 25 | 6:00 | $65

Celebrate the season of gratitude as we gather around the table with family and friends for a delicious five-course feast paired with wine! Chef Sean and his team will be preparing a special farm-focused dinner sharing the seasonal bounty of our local farmers, ranchers, dairies, and food artisans!


Tickets are pre-paid, and reservations are not complete until payment has been taken.  Payment is refundable up to 24 hours before the dinner.

Friday, 26 September 2014 13:28

More Sorrel Than We Know What to Do With

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When intern Ian gave me his tour of the farm earlier this summer, he told me they have so much sorrel, they “didn’t know what to do with it all.” It’s true – they’ve got a LOT of sorrel. Look at it all growing in the hoophouse!


Sorrel has a bright, lemony, VERY intense flavor. If you’ve never tried it, I recommend you do – it is a truly unique taste experience!

So what DO you do with sorrel, especially when you’ve got so much you don’t know what to do with it?  Even Chef Sinclair admits that, because of its intense, unusual flavor, it's a tough vegetable to cook with.  But Farmer Ric says he always gets great suggestions about what to do with sorrel from his customers at the Downtown Growers' Market.  Some throw it onto a salad, some use it in a soup, some even tear up the leaves and mix them in with pasta - YUM. Me, I thought I might make a salad dressing out of the tangy leaves.

What about you?  What would you do with all that sorrel?

Friday, 29 August 2014 16:25

Art at Farm & Table: James Bolton

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red pepper r4 c2Have you looked at the walls at Farm & Table recently? If not, it might be time to look again! We are constantly featuring different local artists here at the restaurant; the art on our walls changes every three months.

Right now, for just one more month, you can see the vivid paintings of artist James Bolton. James is a talented painter from the Espanola Valley, and he studied English, Geology and Art at the University of New Mexico. After a tour in the army, he earned his Masters’ Degree in Art at UNM as well. He then moved to San Francisco where he regularly exhibited at the Hank Baum Gallery and taught Art at Stanislaus State University and San Jose State University. He was also a Guest Artist at Texas Tech University and Kent State University.

Since returning New Mexico, he has shown his work locally at Exhibit 208 and also out-of-state. He has work in various public collections including Yale University Art Gallery, Achenbach Foundation for the Graphic Arts in San Francisco, AT&T in New York, and Presbyterian Hospital in Albuquerque.

Check out more of his art on his webpage. Appropriately, many of the works hanging in the restaurant now are Bolton’s striking paintings of fruit. Or just come into Farm & Table and see them for yourself!

Sunday, 24 August 2014 16:20

Squash Bugs and Squash Blossoms

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squash-blossum-closeupI’ll admit it: I’m a little squeamish when it comes to bugs. Ladybugs are okay, but anything squirmy, slimy, or creepy-crawly I shudder at. So when Farmer Ric asked me to help out with his squash crop by killing squash bugs, I was more than a little scared – and with good reason.

“You’ve got to just take them and squish them like this,” he demonstrated, taking the ugliest-looking beetle I’ve ever seen with his bare fingers, and mashing it into the dirt. A tiny jet of bug juice sprayed out of the beetle’s backside. “Oh, and be careful,” he added. “They can squirt like that. And their juice is kind of stinky.”

Gross! Gross gross gross, I thought with every bug I squashed in my fingers. Their eggs, little brown seed-looking things I sometimes found on the bottom of the squash leaves, were no better: I mashed them with my thumb and forefinger into a yellowish-brown paste.

I gained a lot of respect and admiration for Farmer Ric and everything he does, pulling those bugs off every single plant individually. Ric called pulling the squash bugs “baptism by fire” into working on the farm - I just called it terrifying! But in the end I was proud that my work not only kept our summer squash crop healthy, but also keeps the winter squash safe from what would have been a gradual invasion.

Farmer Ric is primarily growing his squash for the blossoms, and he calls the actual squash an extra bonus. The blossoms we take off his hands in the restaurant in order to make our amazing summer appetizer, Squash & Blossom, a fried blossom and zucchini duo with basil aioli. Now, whenever I look at our Squash & Blossom, I think about all of the hard (and sometimes gross!) work that went into it. Every plate at Farm & Table is truly a work of art, both as it’s made in the kitchen and as it’s grown on the farm.

Thursday, 14 August 2014 15:47

Join Us for Moveable Feast 2014!

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10577113 760751977320395 6401583015857241016 nBack in 2012, our owner Cherie Montoya Austin had the idea to partner with other restaurants in Albuquerque during the harvest season to celebrate the incredible plentitude New Mexico provides us.  So, Farm & Table along with Artichoke Cafe, Forque, Jennifer James 101 and Los Poblanos spent a week highlighting our local bounty with special dinners and events during Albuquerque's first Moveable Feast.

Now, two years later, with the help of Edible Santa Fe, the Moveable Feast has grown to last an entire month, and includes not just restaurants all over Albuquerque, but Santa Fe as well!  This month is Moveable Feast month here in Albuquerque, and Moveable Feast month in Santa Fe is coming up in October.  We are so proud and pleased to be a part of a community of restaurants that values and celebrates local food!

This year for the Moveable Feast, Farm & Table is offering a special, prix-fixe, four-course menu TONIGHT and every Thursday throughout the month of August for $39.  We are also offering a three-course brunch special this Saturday and every Saturday in August for $22.  We hope you will join us for this special celebration! 

Please also check out Edible Santa Fe's webpage webpage for a complete list of participating restaurants and events happening for Moveable Feast.  We'll see you there!

Moveable Feast at Farm & Table
Thursday Night Dinner
Prix-Fixe $39
Wine Pairings Available for $16

Every ingredient listed below is LOCAL


Mezze Platter
grape leaves | dill | garlic
tomato | cucumbers | feta cheese


Grilled Peaches
blackberry | ancho | pork loin
tarragon | honey


Grilled Pork Loin
red chile | pear | blue corn


Apple Tart
apples | honey | red chile | pecans








Friday, 01 August 2014 13:15

Sol Harvest at the Growers' Market

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Hey you!! What are you doing this weekend? Are you going to the Downtown Grower’s Market? If you’re not you should, because this year not only can you buy delicious Sol Harvest produce at the Farm & Table farm stand on Sundays from 10am-2pm, but you can also find it right in downtown Albuquerque!


Right now at the Sol Harvest stand, Farmer Ric is selling flowers, herbs, peaches, plums, summer squash, tomatoes, okra and and a special herbal-blend tea made by our own Zoe - and much more. The Downtown Growers' Market is located at Robinson Park on 10th Street and Copper, and runs every Saturday from 7am to noon. In addition to Sol Harvest, you can also find goods from Sterling Farms, Chispas Farms, Exotic Edibles of Edgewood, Heidi's Raspberry Jam (all of whom are Farm & Table vendors), and more. If you’ve never been, it’s a must-go – one of Albuquerque’s most delightful summer activities.

The Downtown Growers Market only runs May through November, so go before it’s gone! Say hi to Farmer Ric and Aimee while you’re there!

You can also join Ric and Aimee for a VOLUNTEER NIGHT, this Tuesday, August 8th. Come and help out on the Sol Harvest Farm – rain or shine – from 6pm to 8pm, and enjoy free pizza and beer with your fellow volunteers afterward!

Thursday, 31 July 2014 13:52

Summertime Eating

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Some dishes – like this one – just scream summertime in New Mexico. Obviously, at Farm & Table we absolutely LOVE dishes like this! We’re so crazy about this week’s pasta special we had to share it on the blog:


That’s caramelized onion angliotti in a warm meyer lemon-thyme vinaigrette. The angliotti is stuffed with goat cheese (local from Old Windmill, of course!) and FIVE different kinds of caramelized LOCAL onions: red and yellow onions from the CDC, shallots from Chispas Farms, leeks from Sterling Gardens, and sweet white onions from local farmer C.E. Laird.

The whole plate is topped off with some local squash, zucchini and tomatoes.

This pasta dish is so seasonal it could make you weep… it’s like summer on a plate.

Happy eating – and happy summer!!!

Thursday, 24 July 2014 10:40

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.

photo 5

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!