August 1, 2012 at 4:43 PM

Notes From the Field

New farm stand, Italian supper club and small plate bistro

By Lynn Cline

Gourmet Girl

Lynn Cline is a former food editor and the author of two books – Romantic Days and Nights in Santa Fe and Literary Pilgrims: The Santa Fe and Taos Writers' Colonies, 1915-1950. She also loves to cook, when not dining out.

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Farm Fresh Food

Santa Fe is famous for its farmers' market, but you can also purchase locally grown food from roadside stands and farm stands. A new one has just cropped up at Café Fina, where Ellen Brand and Zeb Turner and sell the fruits of their labor. 

The Dos Milpas farm stand features fresh, locally grown food, harvested every morning to offer you the freshest food possible. Located at the junction of 285 and Old Las Vegas Highway, Dos Milpas offers kale, chard, parsley, a variety of zucchini, red and green cabbage, string beans, tomatoes, cucumbers and cut flowers. 

"Our garlic harvest was great this year and we will be braiding some of it," says Ellen Brand. " Garlic braids make beautiful hangings in the kitchen!"

Dos Milpas opened today in front of the farm behind Cafe Fina (formerly Real Food Nation). Hours are 10 a.m. to 4 p.m. , Thursdays through Saturdays, though they may change, depending on the need. The prices are listed in the farm stand, and we will have a collection box operating on the honor system."

Cabbage Slaw

Our cabbages are coming in strong right now--so how do we deal with the surplus? Our answer is sauerkraut when we have the time to prepare it, and coleslaw when we don't. Really, you can use cabbage in stir-frys, soups, steamed and even on the grill!
 
1 head cabbage (purple or green. I prefer green or a mix of both.)
Salt and pepper, to taste
Olive oil
Apple cider vinegar
Garlic
Cut and core the cabbage. Shred or thinly slice the cabbage. Toss shredded cabbage with oil, vinegar, minced garlic, and salt and pepper to taste. Simple and delicious!
 
Grilled Cabbage

Aluminum foil
1 head green cabbage
Olive oil
Salt, to taste
Pepper, to taste
Thyme or oregano or rosemary (or all three!), to taste

Slice the cabbage into one-inch rounds starting with the top. Once you begin to cut into the core, cut it in half and core the cabbage. Then slice the rest of the leaves. Lay the slices out in a baking pan and cover with oil and spices. Make sure both sides are coated. Lay the cabbage rounds onto the aluminum foil and, if there is enough to make a second layer, make sure the cabbage is staggered so there is a little room for heat to rise through the layers. Pop on the grill or fire and roast for about 30 minutes.

You can also skip the grill and simply leave the cabbage in a baking pan in the oven (325 degrees) for 30 minutes or until it is tender. Make sure to flip the rounds as they begin to soften for more even cooking. Enjoy!

The Italian Table

Rich Freeman's new supper club, The Italian Table, is going strong after just a few weeks. Guests gather in intimate settings for a five-course dinner featuring imported Italian ingredients and wines.

The next supper club series takes place August 10 & 11, with a menu featuring Burrata Caprese, made with Burrata, heirloom tomatoes and basil vinaigrette;  Aragosta fra Diavolo, lobster in a spicy tomato sauce with capellini; and Vitello alla Marsala, veal Marsala with roasted rosemary potatoes. Diners tend to linger over the Formaggi Tellegio and Gorganzola, followed by Dolci Gelati, an assortment of housmade gelati or affogato al caffe, fresh-brewed espresso over vanilla gelato. For reservations and more information, send an e-mail to sfitaliantable@gmail.com

Alto Bistro Opens

There's a lot going on over at Pranzo. Owner Michael O'Reilly has opened Alto, a new bistro with awesome views or the historic district from the second story of Pranzo.

The menu features small plates, including flatbread with basil pesto and goat cheese, ceviche with shrimp, halibut and scallops, South American filet mignon, tenderloin au poivre and proscuitto-wrapped diver scallops with leek risotto. There's also short ribs with horseradish and polenta and battered, deep fried Portobello mushroom strips with roasted garlic aioli.

Santa Fe's David Geist provides Broadway tunes on the piano, and the wine list provides ample choices to  round out your evening at Bistro. For more info, click here.

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