What initially draws me to beets each market season is their physical beauty. Before they are even washed, their deep red, dusty orange and dark pink roots topped with burgundy-veined green leaves call to me... Read the full story on our link.

If you’re ready for spectacular local fruit, orchardists such as Ed and Louella Costanza of A-Bee Honey and Apple Farms are ready for you... Read the full story on our link.

Can you imagine spaghetti sauce, pot roast or a stir-fry without the pungent, aromatic flavor of garlic? Garlic is grown around the world and is plentiful throughout the year in fresh and powdered forms. Stores generally sell elephant garlic (the extra big cloves) and regular-size garlic. So is all garlic the same? Read the full story on our link.

Say “goat cheese” and most people think of chevre, a soft, French-style goat cheese that is similar to cream cheese with a bit of tang. Certainly it is one of the most popular ways to enjoy goat cheese, but it is by no means the only way... Read the full story on our link.

Going green in early June is easy, if the green is on your plate. You should find a cool selection of healthy and delicious salad mixes, kale, spinach, chard, tatsoi and other leafy delights front and center this month at your local growers’ market... Read the full story on our link.

This year, April snow showers will bring May flowers, as well as many good things to eat at local growers’ markets... Read the full story on our link.

Anytime the carrots are sweet, think about making a pot of soup. Over-wintered carrots — which may have been planted in July and put under a blanket of mulch for the winter — are sweet, often big and easy to peel, and always great for soup.... Read the full story here.

“I will eat them here and there. Say! I will eat them anywhere! I do so like green eggs and ham! Thank you! Thank you, Sam-I-am!” — “Green Eggs and Ham” These enduring, endearing words from Dr. Seuss jumped right out of the frying pan last week while I was making greens, eggs, but sorry, no ham.... Read the full story here.

Information on SB107, which would provide more produce for school lunches... Read the full story on our link.

What says holidays more than food, gifts and gathering with neighbors and friends? Winter growers’ markets and holiday fairs are a great way to include local food and crafts in those festivities and keep your dollars invested locally.

With fall fully upon us, prepare for heartier fare like onions... Read the full story on our link.

When Anne Sommariva began growing vegetables and flowers in the East Mountains 15 years ago, one of her first veggies was celery root... Read the full story on our link.

I’m a believer in soup at any time of year. But as the autumn chill settles in our valleys and the early frosts sweeten carrots, onions, beets and apples, the perfect time to make soup is here...Get the recipe on our link.

Good apples — I mean really good, crisp apples — are hard to beat. Crunching every bite of flavor is certainly one of autumn’s pleasures... Read the full story.

When it comes to putting up food for the winter, I sometimes wonder if I was an army cook or a squirrel in a former life... Read the full story here.

This man is a melon specialist. If you want sweet, juicy melons to die for, this is the spot... Read the full story here.

What do you do when the bounty of the harvest season is so beautiful and inspiring that you simply overpurchase? It’s perfectly understandable that our culinary imaginations get fired up when we see growers’ market tables piled high with exquisite purple eggplants, mixed beans, yellow squash and spotted melons.

At the Belen Farmers’ Market, kohlrabi samples were offered. Plain, raw kohlrabi. What were Pamela French and Joe Towner of Two Black Sheep Farm thinking as they presented slices of this mysterious spaceship-shaped vegetable to unsuspecting passers-by?... Read more on our link.

I don’t usually eat plain tomatillos. However, whenever I cook with them, I always eat one and rediscover its tart, tangy flavor... Read the full story here.

My immediate intention was not to make soup. However, once I saw the leeks coyly sitting on a market table, I suppose it was only a matter of time... Read the full story here.

It’s prime peach time in New Mexico. Sure, you can buy early peaches, late peaches and even mid-winter peaches shipped from far away, but if you want drippy-sweet New Mexico peaches, now is the time to head to your local growers’ market...

Vendor tables are becoming significantly more voluminous these days as the summer growers market season heads into its prime. If you look closely between the squash, cucumbers, beans and cilantro, you may even see the versatile vegetable fennel, whose green leafy fronds sometimes cause me to mistake it for dill at first glance.

Despite its extralarge carrot shape, daikon probably would not fool Bugs Bunny: After all, it’s white and it’s a radish. If you’ve noticed this unusual vegetable at growers markets, take a second look and give it a try... Read the full story here.

There’s an old saying that goes something like this: When you park your car in the summer, be sure to lock your doors or someone might fill it with summer squash.

June 12 and July 3 may be two dates that go into the collective memory of northern New Mexico farmers. June 12 brought a late freeze; a nasty hailstorm pelted crops July 3.