I quote the not so lyrical Glenn Fry to describe the transition of this week. The heat is on, it's on the street. Really it is, I can no longer stand outside with bare feet due to the scorch factor. I never thought I would see it, only a month ago it was still snowing and I was pretending to curse the damn endless winter. The reality is, I loved it, sitting by the fire and procrastinating my life away while watching the snow, however, others in my household, who had to get up every morning and keep the country running, were not sharing my love of cooler climes.
This week when I thought New Mexico couldn't be more beautiful it came into bloom, the cactus grew flowers, the temperatures rose and the farmer's markets opened for the season - kumbaya!
I have to admit that I have taken my time getting into the New Mexican cuisine, they love a good dollop of green chilli in these parts, it appears on everything and every man and his dog is a connoisseur. As for me I'm learning to like it, although, I still get that awfully embarrassing choking sensation as a result of the heat but it is improving, I no longer need to directly spit into my napkin. However, things are changing in the state's cuisine repertoire with an abundance of fresh produce coming out of the local farms. I'm rather fortunate to be living in a state that respects its land and its produce. In fact New Mexico is one of the only states where Native Pueblo and Spanish communities still practice traditional farming methods. There was no jumping on the sustainability band-wagon here my friends, these guys have been practising it for centuries.
It seems that the local folk are well versed on sustainability and there are several farmers and artisan food producers who are celebrated for their concern and passion for the land and what they produce. And the bonus to all this is that it's done without pretence and everyone loves to share.
I'd just like to blow my own horn here for a minute as I have been part of this green community (no one needs to know that I burnt down my compost or killed my garden with a gallon of round-up. Those episodes were from my dark novice days). I signed up our household to a local CSA (Community Supported Agriculture) which provided us with organic and mostly local grown fruit and veg while I waited to plant my own round-up free goods. Now after my last volunteering experience I wanted to make sure I got something back from my giving - nice aren't I. Our CSA gave us the opportunity to work on the farm for a few hours a week in return for 50% off our veg - superb. At the end of the week, after a good work-out in the fields, I could say that I harvested that lettuce that appeared in our box and another 600 of them. I also managed to score a bonus of strawberries that went towards my first attempt at making jam (didn't really go as planned).
This weekends visit to the farmers markets brought out a whole new level of gasronomic loveliness and community. Firstly, we visited the Santa Fe Farmer's Market which is rather strict with it's guidelines - good to know - all products are local and morally grown and produced. And it really is an event for us to drive to Santa Fe, the Turquoise Trail is one of the most scenic stretches of road I have ever driven and after multiple journey's it continues to change in colour and contour. So after this therapeutic drive we arrive in this rather hip part of town that appears to be a hive of galleries, restaurants and beautiful people. Then I entered the mix and things changed. Now I'm not shy when it comes to free samples but I think the vendors were almost ready for a restraining order. The local goats cheese was so rich and insanely good and after months of searching for the perfect sausage we found not one but several varieties and all the beasts had lived a very happy and harmonious antibiotic free, grass fed lives.
This little excursion was a pre-curser to Sunday's adventure in the near 40C heat. I had heard from a neighbour that there was to be a small festival in the South Valley with local restaurants and producers coming together to show their wares. I was a little hesitant as the hideous heat was tempting me to sit under a sprinkler with some from or alcoholic beverage, and, there was always the risk that this 'festival' was just a guise for one of those redundant arts & crafts fairs, and I wasn't in the mood for face painting. We arrived to the sweet sound of a live bluegrass bland and the glorious scent of bbq and I was at once relieved and happy. This little festival was a community gathering of keen composters (as many of you know, I needed some guidance in this subject), gardeners, farmers, and chefs all willing to spill their secrets. And as for the food sampling, well, this went beyond sampling, it was more of a digustation menu. I tasted some of the best honey I have ever had the pleasure of tasting, not to mention Cindy's Salsa. There were lamb and beef meatballs and shredded pork served with salad and Heidi's Raspberry Jam and then for desert donuts that came in an abundance of flavours (I sampled at least 4 and no one raised an eye-brow).
This literally is just a taste of things to come. I have been swatting up on all the local restaurants who participate in the farm to table program and support local producers. I hope to report back from restaurants and markets throughout the area in the near future, sans restraining orders.
