A Season of Abundance

Fruit trees have long been part of the Los Poblanos landscape, enriching the farm well beyond the harvest itself. Their blossoms support pollinators each spring, their branches provide habitat for birds and their fruit inspires the seasonal menus at Campo, fresh pastries from the bakery and cocktails crafted behind the bar.

A Creative Retreat Rooted in Craft, Community and Place

For the second year in a row, Los Poblanos welcomed a gathering of makers, designers and creatives for a four-day retreat co-hosted by Cathy Bailey of Heath Ceramics and Natalie Chanin of Alabama Chanin. Rooted in a shared commitment to craftsmanship, sustainability and a deep connection to place, the retreat brought together a community of curious minds to connect with each other, get inspired and explore the art of making.

Crafting the New Campo Cuvée with Martin Woods

Our partnership with Martin Woods Winery has become an ongoing exchange of ideas, expertise and a shared belief that exceptional wine begins with thoughtful stewardship of the land.

A New Chapter for Our Lavender Fields

Every season tells a different story in the lavender fields. This year, alongside the familiar purple blooms and summer harvest, we're also beginning an important new chapter focused on renewal, resilience and the future of lavender at Los Poblanos.

In Memory of Mouse, Beloved Farm Cat

For many years, guests arriving at Los Poblanos were often greeted not only by lavender fields, gardens and cottonwood trees, but by the unmistakable presence of Mouse. Whether stretched out in the sun, making his rounds through the farm or accepting affection from admirers, Mouse became a beloved part of daily life here and a familiar companion to countless visitors and staff members alike.

This month, we said goodbye to our dear farm cat and friend. We invite you to join us in remembering Mouse and the joy he brought to Los Poblanos over the years.

Farm Journal: Shearing Season

Long before Los Poblanos became known for lavender fields, gardens and hospitality, this land was a working farm shaped by the agricultural traditions of the Rio Grande Valley. In its earliest years, the property grew alfalfa, oats, corn, barley and sugar beets. At the base of the Sandia Mountains, purebred rams were raised to help New Mexico sheep herders improve the quality of their flocks, a reminder that animals have always had a role in our story.

Arbor Day on the Farm: Celebrating the Trees of Los Poblanos

The DNA results are in, and our oldest fruit tree has a name. She is a Black Twig apple, a variety that dates to the 1830s, discovered as a chance seedling on a Tennessee farm. It is a tart apple, excellent for fresh eating, cider and baking, and one that grows sweeter with time in storage. Today it is considered a rare specialty variety, largely edged out of commercial production by modern cultivars. To have one standing here, planted likely during the Simms era of the 1930s, is something worth marking.

Farm Journal: Fresh Pastures

Good land stewardship sometimes means taking a step back to look at what the land is telling you. Last spring we took some time to evaluate and re-seed our animal pasture for the health of our sheep, alpacas and the soil itself.

Farm Journal: Early spring in the hives

In early spring, we watch the hives wake up as fruit trees blossom and daffodils emerge from the soil. As early flowers offer their first pollen, worker bees venture out on warmer afternoons, a welcome sight after months of winter quiet.

Welcoming pastry chef Natalie Basarov

At Los Poblanos, the bakery is an extension of our Rio Grande Valley cuisine, shaped by the seasons, guided by the hands that tend it and rooted in a sense of place. We are pleased to introduce Pastry Chef Natalie Basarov, whose return to New Mexico brings both a personal homecoming and a thoughtful vision for the bakery and pastry program.