This is a deceptively fabulous winter dish. Chickpeas and spinach just don't sound that exciting, even with a few carrots thrown in, but somehow it turns out to be incredibly tasty!  I love it when I find a recipe that is more than the sum of its parts - this one is adapted from Yotam Ottolenghi's wildly popular vegetarian cookbook, Plenty. It's super quick, and makes great use of some of the most common winter vegetables.

1/4 C. olive oil

4 medium carrots, diced

1 t. caraway seeds

1 can (14 oz.) chickpeas

1 garlic clove, minced

1 t. dried mint

1/2 t. ground coriander

1 T. lemon juice

Salt and black pepper

1/2 C. Greek yogurt

1 T. olive oil

Imagine a pristine Alaskan watershed with the most productive Sockeye salmon rivers in the world, teeming with millions of native fish pushing up river to spawn.Now imagine the world's largest open pit gold and copper mine at their headwaters.  Produced by  Felt Soul Media and Trout Unlimited Alaska, Red Gold is a one-hour documentary film on the proposed Pebble Mine told through the voices of commercial, subsistence and sport fishermen of Bristol Bay, Alaska. Visit the film's site, www.redgoldfilm.com.

“This has been the most important thing I’ve ever done in my life,” co-director Ben Knight told festivalgoers who gathered for the Mountainfilm Awards ceremony.

"We want this film to spread awareness across the globe that this unmatched resource may be threatened by massive mining development.  After 70 days in the Bristol Bay region asking questions, listening to the stories, and witnessing first hand the massive salmon migration, we believe this place needs to be protected."  - Travis Rummel, Co-Director RED GOLD.

Two events will happen in New Mexico, one in Santa Fe and one in Albuquerque.

TUESDAY | 2/7/12
SANTA FE, NM
RED GOLD &
BRISTOL BAY WILD SALMON TASTING
SANTA FE FARMERS MARKET | 5:30PM
1607 Paseo De Peralta # 1
Join us for a screening of the award-winning documentary, Red
Gold, and Bristol Bay wild salmon samples deliciously prepared by
local chefs as you learn more about the fight to Save Bristol Bay.
Film starts at 6pm.
$25 (AGES 15 & UNDER ARE FREE)
WWW.BROWNPAPERTICKETS.COM/EVENT/221968

THURSDAY | 2/9/12
ALBUQUERQUE, NM
RED GOLD
GUILD CINEMA | 6:30PM
3405 Central Avenue NE | Albuquerque, NM
Join us for a screening of the award-winning documentary, Red
Gold, and learn more about the fight to Save Bristol Bay.
BRISTOL BAY WILD SALMON TASTING
SCALO RESTAURANT / IL BAR | POST-MOVIE
3500 Central Avenue SE | Albuquerque, NM
Enjoy Bristol Bay wild salmon expertly prepared by one of Albuquerque’s best chefs.
IMAGES COURTESY OF BOB WALDROP
$10 WWW.BROWNPAPERTICKETS.COM/EVENT/222262
INCLUDES MOVIE & SALMON TASTING

This sweet, tangy, spicy stew is great winter comfort food, made with lots of preserved and long-keeping ingredients. Our ancestors probably ate more meat in the winter, when it could be preserved by the cold, and fresh vegetables were limited. Local lamb is often available at winter farmers' markets; lamb neck bones are one of the cheapest and most flavorful cuts, perfect for stew.

The secret ingredient in the rich, fruity sauce is... prunes! Preserved lemons and harissa (a North African chile paste) add kick at the end. If you can't find preserved lemons, you can just use fresh lemon juice and zest, but they are worth seeking out at Spanish or Middle Eastern specialty stores. Or, you can easily make them at home... recipes for both harissa and preserved lemons are on my blog, www.veggieobsession.com. Parsley is such an underrated herb; a big handful of parsley adds a really nice flavor and a fresh note to rich stews like this.

Financial Success and Business Sustainability for Small Market Farms

Sign up now!

Next week the Albuquerque Growers Market Alliance, the Mid-Region Council of Governments, and NMSU Bernalillo County Extension Service, will host the course "Financial Success and Business Sustainability for Small Market Farms." This free course will focus on the nuts and bolts of developing a business plan for a small market farm. The course begins with a discussion of possible business models for your farm, and then gives direction on where and how to file the appropriate paperwork to register the business, once you’ve decided how it will be structured. Over the course of the series, extension agent Garlisch covers developing good bookkeeping practices, tax forms for agriculture, market research and marketing, financial and human resource planning, exit strategies, and more. By the end of the course, if you do your homework, you should have a working business plan to approach possible funding sources, property owners, or investors to help you start or expand your farm. This course is great for new farmers or established farmers looking to revise or update their business plan. The course will happen over three days, with two hours of class each day.

When: January 25, 26, and 27 from 1:30pm to 3:30pm
Who: Small market farmers
Where: Bernalillo County Extension Offices (1510 Menaul Ext BLVD NW)
How Much: Free (Participants must register for the course. Class size limited to 15)

Register here!

This course is part of the ongoing workshop and training series, Growing Local. For a full list of offerings visit Abqmarkets.org.