by Syri Mongiello | Jul 17, 2023 | Recipes
New Mexico Pecan and Chocolate Torte Recipe contributed by MaryDawn Wright, Santa Fe School of CookingSanta Fe Farmers’ Market Institute’s Spring Patron Lunch (June 2023) The Recipe Ingredients For the torte: 1 cup Pecans (Generously contributed by Tami Cavitt,...
by Syri Mongiello | Jul 13, 2023 | Recipes
Frisée with Walnut Oil and Mustard Vinaigrette For some weeks, I’ve been enjoying a variety of bitter greens coming into the market, including frisée. I like a mix of bitter greens in a salad, but I also like frisée by itself. I like a robust vinaigrette for these...
by Syri Mongiello | Jun 25, 2023 | Recipes
Pan-Seared Asparagus Salad with Frisee and Fried Egg This recipe, from Melissa Clark for the New York Times, combines two of my favorite things: frisee and asparagus. While asparagus is all but gone from the market just now, frisees and radicchios are increasingly...
by Syri Mongiello | May 31, 2023 | Recipes
Kale and little gem salad Beautiful bunches of kale and heads of little gems are coming into the market these days from a number of farmers. I favor lacinato kale over other varieties, and have been making salads that combine kale macerated in lemon for about half an...
by Syri Mongiello | May 16, 2023 | Recipes
Kale Rabe Baked with Parmesan I love discovering produce new to me at the farmers’ market, and this past Saturday, the Vagabond Farmers introduced me to kale rabe (sometimes spelled raab). It looks a lot like broccoli rabe, and that’s what I thought it was until I...
by Syri Mongiello | May 6, 2023 | Recipes
Kale and Potato Soup Farmers are bringing bunches and bunches of kale to market these days. And the first new potatoes, from Ground Stone, have just appeared. With winter lingering in intermittent bouts of relentless and coldly biting wind, I crave soups, and recently...
