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.
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.
Start the day at Campo
What better way to start the day than with an organic, creative meal at Campo. Our team of talented chefs have infused a new menu with fresh, local ingredients and rich New Mexican influences.
All across the farm, we have little blackberry brambles tucked here and there between the heirloom roses, fruit trees, figs, and wisteria vines. For most of the year they go relatively unnoticed compared to their flashier, more prominent counterparts, but come July and August when the berries start shifting from vibrant crimson to lovely deep, dark blue-violet, the blackberries become the star of the show. Often, in the early mornings, our pastry team can be found in the gardens harvesting the ripest berries for use in the kitchens. They stand out, attired in their crisp chef whites.
This week we are sharing Chef Perno’s recipe for Blackberry Buckle, a celebratory little summer dessert that highlights the bright, beautiful flavor of one of our favorite summer berries. Though they are a unique type of pastry, buckles are often compared to coffee cakes and crumbles because of their cake-like texture and sweet streusel top. Traditionally they are made with blueberries, but since we grow such wonderful blackberries right here in the Rio Grande River Valley, it seemed only appropriate to adapt this recipe to include them.
When asked about the inspiration behind this recipe, Chef had only one word: “summer!” – So there you have it, this dish is summer!
Two of the main tenants of Rio Grande Valley Cuisine are freshness and seasonality. Well, nothing is fresher or more seasonal than cucumbers in the summer time. Today we’re sharing our recipe for chilled cucumber soup using some sun-loving organic cucumbers from our own gardens. Bright and refreshing with a subtle complexity (thanks to some amazingly fresh herbs), this delectable soup offers a perfect respite from that hot summer sun. This is a two-day recipe (though it does most of the work itself overnight), but trust us it is worth the wait! The beauty of a recipe like this is that you can easily make it on a weekend and then leave it in the refrigerator so it’s ready whenever you need a quick lunch, snack, or even second breakfast.