As summer arrives, all the previous season's preparations culminate in a flurry of activity across the property. From preparing the fields and turning in cover crops to laying out rows in the fields for planting and laying drip tape for effective watering, our dedicated farmers have been preparing for the arrival of our favorite season. There's no doubt our beloved lavender fields get most of the attention as the plants begin to flower, but the farm is busy tending to even more than lavender. We're excited to share what else is going on during this special time of year.
Campo, meaning field in Spanish, reflects our dedication to organic farming, both in our own fields and within our local food shed. As our talented culinary team imagines new menus and sources ingredients, the underlying mission is to stay close to home. At home, this means our culinary and farm teams work together each season and create plans for growing heirloom, organic produce. This partnership supports our regenerative agricultural model and brings freshly harvested ingredients to your plate.
Create Los Poblanos cocktails at home when you can't be at the farm
Our love for lavender began with our artisanal spa collection, but it certainly didn’t end there. Campo’s culinary team found it to be extraordinary in everything from baked goods to chicken dishes, but it got even more exciting when we introduced it into our cocktail program.
As the historic Los Poblanos gardens burst into bloom, we are thrilled to announce tea season at La Quinta this May. The season will begin with Mother's Day Tea, followed by Afternoon Tea served each Wednesday and Sunday afternoon from May 12 through October 10. As our previous guests can attest, there's something transportive about spending an afternoon at La Quinta, and we can't wait to welcome you back for tea.
As cold days recede, spring fever is in full swing on the farm. Every year, our farm team collaborates closely with our culinary, mixology and product teams, exchanging ideas and identifying goals for the upcoming months ahead. These thoughtful conversations help determine plans for the field layout and crop rotation, giving the farm team a clear plan for the new season. Currently, trays of seedlings line the tables in the greenhouse as artichokes, kale, onions and peppers begin to sprout and grow, waiting their turn to be nestled into the fields. Carrot, beet and turnip seeds will soon be planted directly into the cool soil. Small harvests of herbs and greens begin to come from the hoop house, too.
Spice up dishes, desserts and cocktails with this smokey finishing salt
After experimenting with chiles from all over the Southwest and Mexico, our culinary team created this warm and smokey finishing salt with chilaca chile peppers smoked in Oaxaca, Mexico. We love it so much that it's available two ways! Find it in our classic glass jar, or in a vial as part of the Southwest Salt Set - a great way to try four of our signature salts.
Warm up on those cold winter days with our newest offering
Our Farm Foods collection just got a little sweeter. We're thrilled to introduce Chocolate de Nuevo Mexico, with a cozy Campo-created recipe and delightful packaging that's ready for you and your family to enjoy at home.
Warm up with our new 1934 Spice
Gathering together and sharing a meal is one of our favorite things do to on the farm. Our Rio Grande Valley Cuisine is a beautiful expression of our community, deeply rooted in our own farming efforts and those of other dedicated local farmers and herdsmen. An extension of the Campo kitchen, the Farm Foods collection of salts, herbs, condiments and pantry staples highlights those local ingredients, flavors and stories, and allows home cooks to incorporate award-winning flavors into meals prepared at home.
Green Chili Jam has endless possibilities
The smell of freshly roasted green chile in the brisk morning air can only mean one thing for the Rio Grande Valley - autumn is on its way! This time of year is the perfect time to share one of our favorite Farm Foods products with guests and family.
With countless crops flourishing at this time of year, join us October 11 - 14 for the Autumn Harvest Retreat and immerse yourself in the abundance of fall on the Los Poblanos farm. You'll savor fruit, vegetables and herbs bursting with flavor, enjoy time with our talented farmers, explore the Southwest through regional wines and experience our award-winning Rio Grande Valley Cuisine with ingredients harvested from our own fields. The field-to-fork retreat sessions lead up to an elaborate matanza feast, thoughtfully and carefully prepared over several days by our dedicated culinary team.