By Photo by M.Rehemtulla [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
From Arlene Wagner of Wagner Farms
1 1/2 pounds beef steak, cubed
2 Tablespoons shortening1/2 cup water
2 cups fresh corn cut from cob
3 medium zuchini, diced
2 medium summer squash, diced
1 medium onion, chopped
1/2 cup chopped green chile
1 clove garlic, finely chopped
1 teaspoon salt
1 cup grated Monterrey Jack cheese
Brown beef in shortening in a large skillet at medium-high heat. Lower heat and add water to beef. Cover and simmer at low heat until tender. Add more water if needed. Add remaining ingredients, except cheese, to beef and cook at medium heat until squash is tender. Add cheese, stir lightly and enjoy!
Wagner Farms is located at 5000 Corrales Road in Corrales. 505.459.0719, wagnerfarmscorrales.com.
Photo courtesy Dick Rice
Like most other boys growing up in Terre Haute, Ind., Dick Rice’s head was filled with dreams and ideas, but they didn’t include flying his own hot air balloon. Outside of Jules Verne and “The Wizard of Oz,” ballooning wasn’t a real life concept to most kids in those days. Dick’s path to ballooning was much more of a long, strange—and grounded—trip, involving four years of college to become a certified public accountant and, after graduation, a job in the tax department of a firm in Chicago. Continue reading
By avlxyz at http://www.flickr.com/photos/avlxyz/ (http://www.flickr.com/photos/avlxyz/3258947765/) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Reprinted from Chef John Vollertsen’s Cooking with Johnny Vee: International Cuisine with a Modern Flair
Makes 8 small pies Continue reading
Photos by Joy Godfrey
Wisdom is often hard earned, but the true testament of the strength of that wisdom is when it is shared and honored from one generation to the next. Nicole Kapnison was 6 years old when her parents opened Yanni’s in 1993. Since 2011, she and her mother, Chris Komis, have used the accumulated wisdom of those 21 years to modernize and progress to keep pace with the shifting restaurant scene. Continue reading
On a bright Thursday morning, a group of six people have set up a temporary camp of sorts at the Hillside Market in Santa Fe, packing produce into boxes and reusable grocery bags. It’s member pickup day for Beneficial Farms CSA, Steve and Colleen Warshawer’s family business. The couple is joined by three volunteers (as well as some of the volunteers’ tiny, adorable children) and Colleen’s son Thomas Swendson, who moved to Albuquerque from Denver three years ago to work for MoGro, a nonprofit mobile grocery store that supports sustainable local food distribution. “I’ve been doing more of the technical side parttime for Beneficial Farms,” he says, “but in the past month, it’s been more handson.” Despite everyone working to a tight deadline, the collective vibe is laidback and friendly. But laidback does not mean slack, as any conversation with Steve quickly demonstrates.
Though not from a farming family himself, Steve knew he wanted to go into agriculture after spending time as a teenager working on a co-op farm located in Georgia. He came to New Mexico in the late 1970s as a junior at St. John’s College; when he finished up that academic year, his path took a different turn. “The land that we live on was purchased with my senior year tuition savings, and I didn’t return to school after,” he says. Thus began the long road to creating a working farm, which didn’t come into full existence until 1993. Initially the land, about 25 miles southeast of Santa Fe, was vacant unmanaged ranch land, and all infrastructure had to be put in place. There was, says Steve, “no water, fences, roads, anything.” Continue reading