Alibi V.20 No.32 • Aug 11-17, 2011 
Ray Sisneros knows how to grow a cabbage.

Locovore

Market Report: Cuba

The little turnip that could

Only about eight booths long, the Cuba Farmers’ Market has a big heart. And since there’s not always enough booty to go around, getting there early is recommended. Cuba is a hub for a large, beautiful and funky area. The market is a distillation of the surrounding mountains, canyons, valley and scrubland, and it foments a sense of community that’s been waiting to happen. Locals are “over the moon about it,” says Shari Smoker of the UNM Prevention Research Center, which helped create the market last year. “They just love it so much. It’s giving people a place to have a sense of community and talk to their neighbors and get to know their growers.”
Enough ingredients for two batches of baklava
Mina Yamashita

Mina's Dish

Food of the Gods

Baklava goes New Mexican

I fell in love with Greek food in my high school years in Detroit’s Greek Town. Among the recipes I’ve made my own is this one for baklava—rich with butter, crispy layers of phyllo and sweet New Mexico honey. It’s one of my favorites. My friend Marissa Evans and I got on a baklava jag and, over two weeks, made piles of the stuff.

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Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.