New Mexico July Part 1
Along an arroyo that runs through Santa Fe, New Mexico is chef Katherine Kagel's organic purple amaranth plant. All the plants in her home garden are organic, provided by Seeds of Change, a company that sells and promotes organic seeds and foods. Her restaurant, Cafe Pasqual's serves 98 percent organic food and wine. This afternoon I follow her from garden to kitchen to table, where eight people are fed a beautiful fresh summer dinner.
KK snips bok choy and yellow chard.
And bok choy comes in twins!
Check out this fabuloso recession special: greens from the July garden, garlic, pecans, feta and lemon served forth in a beautiful micaceous platter. Add some grains underneath and some tequila above and weather the stormclouds to come.
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