This month, Still Hungry? brings you two very talented Albuquerque chefs, who are intimately familiar with our local soils and all it yields—or doesn't—as their dishes are brought straight from the earth to the plate. Chef Carrie Eagle of Farm & Table tells us that this year, in this heat and drought, produce is struggling in the dry earth, but the onions are prolific. And snpired by the bounty, she's shared with us her Sol Harvest Farm French onion soup.
Since the sorrel is the star ingredient in Chef Carrie Eagle’s soup she wanted Farmer Ric Murphy of Sol Harvest Farm (which is on-site at Farm and Table) to join the conversation and let me know why they both have a crush on it. Just what is sorrel? Ric: “It’s a perennial herb; it has a heavy citrus flavor and looks like a tall piece of spinach.” Ric is able to grow it year-round at Sol Harvest, as it “can survive a mild winter.” Carrie says she “shied away from it initially,” but now embraces it. “It can brighten up any soup that has cream or fat in it. It lifts it and gives it a beautiful citrus, lemon flavor.” While a chef ’s herb garden is not uncommon among local restaurants, few of them have an entire farm in the backyard. “The farm informs most of the menu,” Carrie says. “It’s one of the most challenging and rewarding jobs.
Farm & Table's Rustic Quinoa Salad
March 7, 2014: Local Flavor
"Cherie Montoya Austin, owner of Farm and Table in Albuquerque, offers up “this delicious and healthy salad, [which] can be made using local ingredients almost all year round in New Mexico. It’s layered with hot and cold ingredients [and] topped with a golden fried panko-encrusted goat cheese croquette..."
Read the full Local Flavor Article here - http://www.localflavormagazine.com/farm-table-rustic-quinoa-salad/