SantaFe.com

Lunch with Danny and Maria Rhodes is a simple but tasty affair: miso soup and heaps of intensely flavored oyster mushrooms on toasted Sage Bakehouse whole-wheat bread. We’re sitting at the dining table of their rented 19th century adobe house north of Española. Outside, past a stand of trees, the flat plain that Maria farms as Lady Bug Fields stretches east towards the Rio Grande. In the other direction, out of sight, are the shed and greenhouse that house Desert Fungi, Danny’s mushroom growing business. This is their seventh season at the Santa Fe Farmers’ Market, and fifth for their...

Monday, June 9, 2008
by Barry Fields and Jennifer Spelman (Photographer) • localflavor magazine

• A bunch of beets (red, chiogga or golden)
• Carrots
• Parsnips
• Rutabagas
• Whole garlic cloves, peeled (I like to eat these!)
• Leeks

1. Have kids scrub root vegetables in sink (Japanese vegetable brushes are great for this.)
2. Trim tops and bottoms. Don’t peel.
3. Cut in large pieces into a heavy lidded roasting pot.
4. Add a little liquid to make steam (apple cider is nice).
5. Add salt and pepper.
6. Cover and roast at 350° until vegetables are soft.

Good with sour cream and/or fresh lemon.

from localflavor magazine

• 2 1/2 pounds fresh green beans
• 2 oz butter
• 1/8 cup shallot (minced)
• 1/8 cup garlic (minced)
• 1 quart chopped mushrooms
• 4 oz sherry
• 1 quart heavy cream
• 1/8 cup chopped thyme
• 1 onion
• A small amount of white flour
• Salt and pepper

1. Melt butter in a large heavy gauge pot.
2. Add chopped garlic and shallots. Sauté until translucent.
3. Add mushrooms and sauté until done.
4. Add sherry and cook out the alcohol.
5. Add cream and thyme. Simmer another five minutes.
6. Put in blender until smooth.
7. Season to taste.
8. Mix mushroom cream with green beans and bake at 375º in hot cast iron until bubbling.

from localflavor magazine

• Yield: Makes 6-8 dinner portions

From Jason Aufrichtig, chef/owner of Counter Culture

• 2 zucchini
• 3 yellow squash
• 1 onion
• 1 carrot
• 2 stalks celery
• 2 cloves of garlic
• 2 tomatoes
• 1 green pepper
• 1 cup garbanzos
• 2 tablespoons garam marsala-curry powder
• 1 tablespoon ginger
• 1 tablespoon cardamom
• 1/4 cup olive oil

• 2 cups French lentils
• 1 chopped onion
• 2 cloves garlic
• 1 chopped carrot
• 1 chopped celery stalk
• 1 tablespoon thyme
• 2 tablespoons cumin
• 3 bay leaves
• Salt and pepper to taste

• 4 cups mango
• 1 tablespoon ginger
• 1/2 chopped onion
• 2 chopped Serrano chiles

by Jason Aufrichtig • localflavor magazine

From Lorrin Parrish/owner, Café at Body Yoga Spa

• 2 cups tomato
• 1 cup zucchini
• 1 cup water
• 1/4 cup crushed ginger
• 3/4 cup olive oil
• 1/2 cup pitted dates
• 2 teaspoons coriander
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1 tablespoon Celtic Sea salt
• 1/2 cup mint leaves
• 1 tablespoon lemon zest
• 3 cups very fine diced red pepper
• 1 cup fine diced Roma tomatoes
• Garnish: chopped mint, organic olive oil and vinegar

1. Mix the following in food processor until smooth: 2 cups red pepper, tomato, zucchini, water, ginger, olive oil, dats, corianger, cumin, cinnamon,...

from localflavor magazine

Since its earliest inception, Santa Fe’s yoga community has evolved and expanded by leaps and bounds–or maybe we should say stretch by careful stretch, pausing to breathe into each increment. Rima Miller, of Yoga Moves, one of the originals on the scene, has personally witnessed its phenomenal growth.

“A lot of teachers have been around since the early ‘90s and before,” and she ticks off a litany of the names: “Steven Norvell, Gail Ackerman who founded White Iris Studio, Deborah Bristow, Michael Hopp who began the Community Yoga Center, David Riley, Dorothy Tanoux, Tias Little and myself.”

Wednesday, November 1, 2006
by Gail Snyder • localflavor magazine