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To Market, To Market

Country and city agricultural adventures in and around the Albuquerque area

Sol Harvest Farm
This North Valley farm grows vegetables, herbs, and flowers on two acres and has nine acres of alfalfa and grass open space. It sits behind and serves as the “resident farm” for the Farm & Table restaurant. Farmer Ric Murphy follows organic growing practices and offers a variety of produce at his farmstand.

Farm & Table
The name pretty much says it for this impressive little restaurant. Owner Cherie Montoya Austin grew up in the North Valley (her father owns the land that is Sol Farm today) and showcases the best of it. Chef Jaye Wilkinson oversees a culinary team that serves organic and local ingredients whenever possible. Everything I’ve eaten here has been superb, from spring onions with romesco to pristine salads and New Mexico–raised steaks. They make all their own pastries, breads, desserts, and ice cream, including a luscious butter pecan. If you’re not up for a full meal, try one of the flights of wines or beers with cheese. The casually comfortable restaurant is very popular, so reservations are always advised.

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Read the full article here: New Mexico Magazine - October 2013 - To Market, To Market


Published in Press
Friday, 11 October 2013 12:37

New Mexico Magazine: Gold Rush - Oct 2013


The golden leaves of century-old cottonwoods dominate Albuquerque’s fertile North Valley. The area also provides access to the popular, multi-use Paseo del Bosque trail. Visitors can hike or bike this scenic route, which provides occasional glimpses of the Río Grande and Sandía Mountains. The North Valley is peppered with small farms, vineyards, restaurants, and produce markets. Get a taste of the area’s locavore-driven, seasonal American fare at Farm & Table, located on a 10-acre farm (Sol Harvest Farm) in a remodeled, 200-year-old adobe home.


Read the full article here: New Mexico Magazine - October 2013 - Gold Rush


Published in Press
Tuesday, 21 May 2013 12:31

New Mexico Magazine - May 2013

Cooking Up a Storm with New Mexico Magazine - Read the full article here. 

The James Beard Awards are the Oscars of the food world, and New Mexico’s top chefs have put the state on the national culinary map.

Jaye Wilkinson: Farm & Table, Albuquerque Looks like owner Cherie Montoya Austin made a good call on her second chef. Chef Jaye, a Santa Fe native, is a graduate of the Seattle Culinary Academy, the first in the country to have incorporated sustainability as a formal part of its curriculum. Wilkinson is making great seasonal meals nightly from the restaurant’s 1½-acre farm and other local sources. 8917 Fourth St. NW; (505) 503-7124;

Ka‘aimaina Ravey: Red Sage, Buffalo Thunder Resort and Casino, Pojoaque Chef Ka‘ai, a native of Hawaii, garnered raves for his simple but inventive cooking as the opening chef at Albuquerque’s Farm & Table. To further develop his career, he wanted to work in a larger venue, and seems to be settling in well at this Pojoaque Pueblo–owned resort with a creative American menu that includes touches from the Southwest and his island home. His slow-roasted pork belly with miso caramel sauce was among the top dishes I ate in 2012. 20 Buffalo Thunder Trail, Pojoaque; (505) 819-2056;

Published in Press