The Demo Site

We had a great slow-food pot luck last night with friends. Some folks brought local buffalo; others northern New Mexican mashed potatoes, while a third family had made pasta by hand only a couple of hours in advance. Melissa and I brought a chicken, beet, feta, apple, carrot, lettuce, sprouts, and apple cider salad plus a butternut squash stuffed with sunchokes, onions, and garlic—smothered with Munster. All of the ingredients except the salt, pepper, cooking oil, and cheeses came from either the Santa Fe Farmers’ Market or our own garden. Courtesy of the food co-op, the Munster was trucked up from Las Cruces, and the cow feta was imported from Tucumcari—both clearly in-state food sources and therefore much more slow and local than they could have been. Although the meal was exquisite, we weren’t crazy, so we toasted the whole thing with a delightful, low priced Italian cabernet.