Remembering the Harvest

Following the summer grape-growing season comes the fall ritual of harvesting grapes for wine. It’s a tradition built around good fruit, good timing, and plenty of helping hands.

Winemaker Brook Brooks of Last Ditch offers a meditation on this collective ritual, where many hands—and even a few feet—help transform freshly harvested fruit into wine. It all begins with the crush and continues through the fascinating process of fermentation.

In “Remembering the Harvest,” Brooks explores this annual tradition and even offers a beginner-friendly recipe for those interested in trying their hand at making wine at home.

WILD FERMENTATION AT HOME

Fall is also a perfect time to experiment with fermentation in your own kitchen.

In the Fall edition of Cooking Fresh, edible New Mexico offers recipes for simple at-home ferments, including wild fermented soda. This naturally carbonated drink gets its bubbles from the wild yeasts and beneficial bacteria found naturally on the skins of fruit and on edible flowers and herbs.

The idea is wonderfully simple: start with whatever is plentiful. That could mean something growing in your own garden or orchard, or even something growing around your neighborhood—with permission, of course.

The result is an easy introduction to the centuries-old process of fermentation and a creative way to make use of the season’s abundance.

DAMN GOOD TACOS

At Mañana Taco, Chef Nathan Mayes is bringing his Austin roots to Albuquerque while adding a distinctly New Mexican spin to the breakfast taco.

The food truck has been parked alongside Little Bear Coffee in Nob Hill since 2024, serving house-made flour tortillas filled with local eggs, responsibly sourced meats, and fresh vegetables.

Mayes traded the world of fine dining for a tiny kitchen on wheels and built a loyal following around straightforward, seriously good tacos and salsas.

That following has continued to grow, and Mañana Taco has now expanded beyond the truck with the addition of a brick-and-mortar location.

A TASTE OF ITALY IN 2027

For those interested in taking their love of food beyond New Mexico, edible New Mexico is preparing a culinary journey through Italy in 2027.

The adventure will travel through Piedmont, Emilia-Romagna, and Tuscany and highlight some of the foods and traditions that have made these regions famous around the world.

The itinerary includes truffle hunting, Barolo wine, Parmigiano-Reggiano, aged balsamic vinegar, Chianti, markets, and plenty more along the way.

A virtual information meeting is scheduled for September 22, giving interested travelers an opportunity to explore the itinerary, learn more about the trip, and ask questions.

A LAST CHANCE FOR SPAIN

There’s also an unexpected opportunity for travelers hoping to experience Spain.

Although edible New Mexico’s Spain food tour had sold out, two spots have opened up.

The twelve-day culinary adventure runs October 17–28 and travels from Barcelona to Madrid. Along the way, travelers will experience pintxos, Rioja and Ribera del Duero wines, bustling markets, a Catalan cooking class, and much more.

The deadline to sign up is September 14.

MEAL PREP MONDAYS

For something a little closer to home, Bedrock Kitchen offers Meal Prep Mondays.

Customers can select up to five scratch-made organic meals on Mondays and receive a 10 percent discount.

Bedrock Kitchen is located at 5333 Fourth Street NW in Albuquerque and can be reached at 505-545-9460.