growers market


V.23 No.22 | 5/29/2014
CC BYLa Grande Farmers' Market

Market Report

The Radish Days

It’s not quite in full swing, but market season has begun

It’s early yet, but the growers market season has begun.
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V.23 No.19 | 5/8/2014

The Mouthful

Rail Yard Revival

Your new plan for Sunday brunch

We chat with Robert Hoberg, one of the creative minds behind the brand new Rail Yard Market.
V.22 No.24 | 6/13/2013
Stop by East Mountain Organics and pick up the most colorful produce around.
Eric Williams ericwphoto.com

Market Report

Saturday Feast

Sampling the wares at the Downtown Growers Market

Ari LeVaux fills his belly at the Downtown Growers Market.
V.22 No.20 | 5/16/2013
Sunshine and smoothies bring shoppers to Los Ranchos Growers Market.
Ari LeVaux

Market Report:

The Green Growler Emerges

Market season brings smoothies

Farmers market season is upon us. Several have already opened for the year, with the big one, the Albuquerque Downtown Growers Market, kicking off on May 18. This is the time of year when we’re reminded of the magic that can happen when rare drops of water are mixed with our abundant New Mexico sunshine. Enjoy the resulting green while it lasts.

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V.20 No.50 | 12/15/2011
Ari LeVaux

Locovore

Winter Market Report: Santa Fe

Santa Claus is coming to lunch

We associate growers’ markets with summer, and for good reason. That’s normally when stuff grows. Thanks to a combination of old-fashioned tactics and newfangled technology, however, farmers have figured out ways of extending the season. And if you’re out to absorb some social cheer as winter sets in, stock up on staples, and wolf down a breakfast burrito and a coffee, there’s no finer place than the Santa Fe Farmers Market—the state’s largest, oldest and arguably best.

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V.20 No.38 | 9/22/2011
Forage for storage
Ari LeVaux

Locovore

Abundance Issues

A happy problem for season-end basil and corn

When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.

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V.20 No.34 | 8/25/2011
Sergio Salvador salvadorphoto.com

Locovore

Market Report: UNMH

Fresh ideas in “health care”

Among the concrete columns at University Hospital’s patient pickup/drop-off point, fresh sprouts are available at Debrilla’s Living Foods. Debrilla Ratchford is of one of the 10-odd vendors that compose UNM Hospitals’ weekly Farm Fresh on the Plaza event—a growers’ market, essentially—which goes down Wednesdays from 2 to 5 p.m. There’s fresh produce, prepared foods hot and cold, and lots of informed conversation going on.
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