Carne Adovada. Photo by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
When we began growing Chimayo red chile on our farm, neither Rick nor I anticipated the dedication or devotion required nor the knee cartilage we would be sacrificing for this small, heritage crop. Once I had the seeds in my hot little hands, I was hooked. I visited my greenhouse daily and watched the seeds sprout into vibrant green shoots and celebrated each new leaf. I pinched off the early blooms to ensure all energy was being used to create strong and healthy plants. In May, after we transplanted, I prayed we would be spared Read More













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