Alibi V.21 No.14 • April 5-11, 2012 

Locovore

Farm & Table

This market basket overflows with surprises

The “farm to table” movement—or “field to fork,” or “farm to plate,” and so on—has been gaining traction in every corner of the country, and Albuquerque’s newest member of this growing club didn’t mince words when deciding on its name. After a long winter of teasing us via its Facebook page, Farm & Table finally opened on Fourth Street between Paseo and Alameda. The setting is gorgeous, inside and out. The food walks the walk and is reasonably priced for what you get. And the chef, Ka’ainoa Ravey, is a freaking genius.

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Ari LeVaux

Food for Thought

Green Mulch Makeover

Summer-proofing your vegetable garden

Across the Midwest, New England and Canada, high-temperature records are being broken by the thousands—3,125 between March 12 and 18 alone. Meteorologists are scrambling to find anything comparable to weather that has been dubbed “summer in March.” Two days before the official end of winter, temperatures of 94° were recorded in South Dakota.

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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.