Spring is in high gear now, and we’re seeing all of our favorites of the season in the restaurant! New from Sol Harvest Farm this month is green garlic! We're also still getting kale, chard, salad mix, micro-greens and herbs from Farmer Ric.
Speaking of herbs: all of the herbs that we use in house are local: tarragon, parsley, cilantro, chive, and marjoram, with basil on the way! We're also getting butterhead lettuce, red leaf lettuce, and heirloom tomatoes from Silver Leaf Farms. From Chispas we're getting spring garlic, shallots and an heirloom Italian leaf broccoli called spigarello! We're getting tri-color baby carrots, easter egg radishes, and turnips from Agri-Cultura; asparagus from Van Riper Farm; bok choy, mizuna, mustard greens and pea shoots from Vida Verde... and even more!
We’re still butchering our own farm-raised beef, which we incorporate into our menu utilizing the whole cow. We have sourced ingredients locally including pork from Kyzer Farms, ground corn from Santa Ana Pueblo, green & red chile from Lemitar, Heidi’s Organic Raspberry Jam from Corrales, Mesilla Valley pecans, cheese from Tucumcari and Old Windmill Dairy in Estancia, oyster mushrooms from Love of Mushrooms in Albuquerque, and honey from across New Mexico. Enjoy!