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V.21 No.30 | 7/26/2012
Eric Williams ericwphoto.com

Locovore

Ben Michael’s

The house that Ben built

By Ari LeVaux
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V.21 No.28 | 7/12/2012
Park it here.
Eric Williams ericwphoto.com
Park it here.

Food

Park yourself at the Skarsgard Farms Harvest Truck tomorrow morning

By Laura Marrich [ Fri Jul 13 2012 4:25 PM ]

The newest food truck to cruise through Albuquerque is also the freshest: The Harvest Truck is an enticing prepared foods project from Skarsgard Farms (née Los Poblanos Organics) CSA, offering a weekly changing lineup of burritos, salads, sandwiches and smoothies—in some cases, made with ingredients pulled from the ground that very morning. For now, the Harvest happens at Los Ranchos Growers’ Market on Saturdays from 7 a.m. to 1 p.m.

Park it here.
Eric Williams ericwphoto.com

Locovore

The Harvest Truck

CSA powerhouse unveils organic meals on wheels

By Ari LeVaux
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V.21 No.22 | 5/31/2012
The giant green chile cheeseburger
Eric Williams ericwphoto.com

Locovore

Holy Cow

The omnivore’s deliverance

By Ari LeVaux
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V.20 No.45 | 11/10/2011
Breakfast pizza
Sergio Salvador salvadorphoto.com

Locovore

Café Lush

Eclectic breakfast and lunch on a quiet Downtown corner

By Ari LeVaux
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V.20 No.27 | 7/7/2011
“Plant offal” includes carrot tops and spinach bottoms.
Ari LeVaux

Flash in the Pan

Robbing the Compost Pile

Carrot tops, spinach bottoms and the whole radish

By Ari LeVaux
The preparation and consumption of animal offal has become trendy in recent years. From headcheese to braised pig feet, there are all sorts of ways of turning animal refuse into delicacies. And while plant offal hasn't exactly become the new rage, B-list plant parts can be incorporated into tasty meals as well. Ari LeVaux provides recipes for three such underused ingredients: spinach roots and the greens of carrots and radishes.
V.20 No.25 | 6/23/2011
The pastries are made in-house. The coffee is roasted in the East Mountains.
Sergio Salvador salvadorphoto.com

Locovore

Jo’s Place

There’s nothing average about this Jo

By Ari LeVaux
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V.20 No.23 | 6/9/2011
Eggs Benedict is a plateful of good mornin’.
Sergio Salvador salvadorphoto.com

Locovore

Cafe Green

Fresh ideas in seasonal cuisine

By Ari LeVaux
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V.20 No.16 | 4/21/2011
By summertime, you’ll be looking at this.
Ari LeVaux

Food for Thought

Three Gardens in One

A springtime strategy for maximum yields

By Ari LeVaux
Searching for the best crops to plant with garlic, Ari LeVaux developed a technique called "tossing seeds randomly." He put all the seeds he didn't get around to planting last year into a jar, shook it up and threw them by handfuls. This experiment produced the "garlic patch friends" and a springtime strategy for maximum yields.
V.20 No.11 |

news

The Daily Word: .xxx, menthols, fast food

By Marisa Demarco [ Mon Mar 21 2011 9:03 AM ]
The Daily Word

Super moon.

Roundhouse 2011: Bills on driver's licenses, social promotion and capital outlay fail.

Gov. Martinez promises to veto a tax that would keep New Mexico's unemployment fund afloat.

The cleanest fast-food joints in town.

First lady gives APS teacher a grant to install a salad bar at his school. But APS doesn't want it.

30 puppies may be euthanized in Las Cruces.

Missile hits a building in Gaddafi's compound. France and Libya could be at it for a while, the countries say.

Fire breaks out on the roof of a nuclear reactor in Japan.

Menthols may be harder to quit, says FDA.

Porn industry and religious groups unite in hatred over .xxx web suffix.

Rich countries are eating so much quinoa, Bolivians (who lived of it for centuries) can't afford it.

The world's most perfect steak can be found in Idaho, says globe-circling book writer.

The 400-pound marathoner.

V.20 No.5 | 2/3/2011
Greens in the mix

Food for Thought

Salad Factory

Breaking frozen ground on a spring garden

By Ari LeVaux

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V.19 No.29 | 7/22/2010
Peas and mutton make a marvelous meal.
Ari LeVaux

Eating In

Field of Greens

The right way to work meat into your lettuce

By Ari LeVaux

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Food

Vegetables I Have Known

By Marisa Demarco [ Mon Jul 19 2010 4:24 PM ]

Oh beets, with your vivid, royal coloring, the shock of hot pink spiraling through you like Mother Nature’s own blacklight poster. I am so in love, I clicked on a NYT recipe for a salad of shredded you. My eyes juiced your image, regarded only briefly the measurements and directions, and then returned to you, a root the color of guts in my dreams.

Follow the recipe or throw caution to the wind as I did and trust your own gut as it resonates with the most bewitching of vegetable forms. (How could I have ever scoffed at still lifes?)

Let the juices stain your fingers as you shred the mighty beet with your common cheese grater. Squeeze in half a lemon after scornfully discarding the seeds. Taste. Another half a lemon, then, or not. Do the same with oranges.

Drizzle just the slightest bit of olive oil. Tip your palm cupping just a touch of salt. Stir. Taste.

Make a lot. Over days in your fridge, the flavors commingle and mellow. The citrus, less bright. The beet, less earthy.

Like ĺkaros, my ambition spurred me to dig up yet more roots for grating. The passé carrot found new life with sesame oil. Since I posses no mixing bowl and own only, instead, a purple Kool Aid pitcher, I shoveled my pile of three shredded carrots into this container. Sesame oil goes far, flavor-wise, so a few drops was all this dish required. Next, peeled tomatoes, chopped and strained, were added as a second layer. A touch of sweet Mirin and rice vinegar spilled onto those.

A little salt goes a long way in this dish, too. A couple of hearty stirs dispersed the tomatoes and carrots. (Not too many, or the delicate flesh of the tomato may be pulverized.) Once served, top with unadorned avocado.

V.19 No.17 | 4/29/2010
Pineapple red curry—spicy, sweet, fragrant and creamy with coconut
Sergio Salvador salvadorphoto.com

Restaurant Review

Thai Cuisine II

A garden of surprises

By Ari LeVaux
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V.18 No.39 | 9/24/2009

Bite

By Evan George and Alex Brown

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