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Friday, 29 July 2016 13:09

Farm Flowers!

FullSizeRenderHave you ever noticed how beautiful and ever-changing the flower arrangements are at Farm & Table? That's because they're lovingly crafted for us every week by Sol Harvest Farm. Aimee (Farmer Ric's wife), along with help from Sol Harvest's fabulous interns Lacy and Leigh, create new and unique arrangements for the restaurant every week.

And the best part? As many flowers as possible come straight from the farm! Right now is peak flower season, so our arrangements are just bursting with Sol Harvest flowers. Farmer Ric is growing yarrow, gomphrena, black-eyed Susans, sunflowers and Queen Anne's lace. The flowers are used at Farm & Table, and you can also get your very own gorgeous arrangement at the Downtown Grower's Market!

But the arrangements don't just stop with flowers. Sol Harvest has been known to use onions, leeks, purple basil, turnips, wild grasses, and lettuce to finish our arrangements, too!  You won't find flowers as unusual or gorgeous anywhere else in the city. Thank you, Ric, Aimee, Lacy and Leigh!

Thursday, 26 May 2016 09:54

Theater on the Farm is Back!

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Theater on the Farm is back for its second year!

Join us for our annual theater festival on the farm deck the first three Thursdays in June!  This summer, Farm & Table will once again partner with Tricklock Company and Duke City Repertory Theatre to bring you innovative theater in a stunning setting.

June 2, 9 & 16 | 8:00 performance | $30


Tricklock Company presents:

Ingrid and Nurton

by Drew Morrison

Directed by Juli Hendren

Featuring Erin Phillips, Drew Morrison, and Hannah Kauffmann

Music by The Porter Draw

Ingrid's got it good. She's converted the old family home into a bakery, living alone in the old house, starting the fire for the oven out back in the early hours each morning. Her weekly public dinners are sold out weeks in advance, to high paying, hungry crowds. Her pies and breads have drawn the attention of several culinary publications, and though she hardly considers her living room a restaurant, she's earned her first review. The only problem is that the critic en route to pen the critique is well known for scathing, abusive condemnations of up-and-comers in the restaurant industry. He also happens to be her brother.

A story of family, food, and what happens when the critic comes home.


Duke City Repertory Theatre presents:

Que Kerastas, Kerastas

by Geogina Hernandez Escobar

From award-winning playwright and UNM alum Georgina Escobar, Que Kerastas, Kerastas examines the human desire for connection, understanding, and control. When Jenna returns to her mother’s apricot orchard in rural New Mexico after a not-so-unexpected death, she reunites with Leonard—a worldly neighbor and childhood friend who cared for Jenna’s mother long after she and her sisters left the farm. As Jenna reels with the onslaught of memories brought by her return and Leonard’s presence, the two estranged friends grapple with understanding love, life, and loss—and that perhaps our greatest comfort lies in accepting that whatever will be, will be.


To RESERVE YOUR TICKET call 505-503-7124 or email This email address is being protected from spambots. You need JavaScript enabled to view it.This email address is being protected from spambots. You need JavaScript enabled to view it..">.


Make your dinner reservation at Farm & Table for before the show and receive 15% off your meal! Make a note in your reservation that you are attending Theater on the Farm!

Thursday, 12 May 2016 12:51

Homemade Ice Cream at F&T

13177487 1110842525644670 9121086986806001501 nPsst... have you tried the ice cream at Farm & Table yet? It's a little secret that Farm & Table has the best ice cream in town! In fact, our ice creams were just featured in the Alibi!

So what makes our ice creams so good? Well, it doesn't hurt that each ice cream is made lovingly by hand by our amazing pastry chef, Tracy Johnson. Between setting the custard (to thicken it) and spinning the ice cream, each of her delicious ice creams takes a full two days to make... but we know better at Farm & Table than to rush a good thing!

Tracy also uses the freshest seasonal ingredients in her ice cream - including local honey from Taos and eggs from neighborhood farmers right down the block! Tracy is always coming up with new flavors, and she loves the creative freedom she has to play around with new and exciting combinations, like lemongrass-kefir lime, and sweet corn-caramel (made from local sweet corn!).

Her creations range from traditional french custard ice creams, to gelatos, to sorbets. And speaking of sorbets: we always have three, and they are always vegan, so that everyone can partake in the fun!

Right now on the menu we've got Tracy's famous mint chocolate chip (made from mint from our backyard, of course), chocolate-peanut, and a honey-vanilla creme. But Tracy's always thinking three ice creams ahead! In the works she has a lemon custard, and a chocolate truffle so rich and decadent it takes almost eight days to make.

We'll meet you on the patio for ice cream this summer!

Wednesday, 13 April 2016 14:07

Our Patio is Opening!

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

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

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


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!

Tuesday, 12 January 2016 14:00

Party With Farm & Table

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?

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

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!

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