The transition to fall has us gearing up for full-on baking season – warming the kitchen with fresh bread and making plans to share festive holiday treats. Our culinary and bakery teams turn to hearty, nutritious heritage grains to bring the flavor of the Rio Grande Valley to our seasonal menus.
We asked our pastry sous chef, Violet Jones, to share some helpful tips for home bakers using heirloom grains.
Los Poblanos is proud to be working with the Southwest Grain Collaborative (SGC) to support a renewed grain infrastructure for New Mexico and revive traditional heirloom grains through regenerative organic farming. We are excited to offer a collection of heritage grains, now online and in our retail spaces.
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. On the farm, this means our culinary and farm teams work together each season and create plans to grow heirloom, organic produce.
Spice Up Your Favorite Dishes
As the weather is cooling off, it's time to heat things up with our amazing Los Poblanos Hot Sauce. A favorite of our guests and employees, you will find the Los Poblanos Hot Sauce in every office and on every table around the farm. Hand-crafted by the Campo culinary team using organic hot peppers grown on the farm, this small-batch hot sauce is as good as it gets.
Fall is just around the corner, and soon, farm stands will begin roasting green chile and infusing the air with its unmistakable, mouthwatering fragrance. This traditional New Mexican crop is beloved in many forms, but around here, our Green Chile Jam is at the top of our list. While we could be biased, Bon Appétit calls the addictive spread "sweet, spicy, smoky and floral - best spread on toasted sourdough."
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.