As part of our goal to preserve the agricultural history of Los Poblanos, a significant percentage of the property is dedicated to organic farming. If you are interested in volunteering at the Farm or working in our gardens, please click here to fill out an application.
Kitchen Gardens & Artisan Farming
This year we have dedicated some of our agricultural fields solely to food production for our kitchens. Our farmers collaborate closely with the kitchen to grow heirloom and native landrace crops, expanding even more the potential for our kitchen to provide an outstanding dining experience.
We proudly farm organically, and utilize a broad array of heirloom and native varieties grown in this region for centuries. These landraces create a biodiverse, sustainable and flavorful alternative to everyday foods. Many of this year’s crops are considered endangered under the RAFTAlliance list such as Chimayo chiles, o’odham cowpeas, casaba melons from nearby Kewa and San Felipe pueblos, brown tepary beans and magdelena big cheese squash. These varieties provide a link to a thousand-year agricultural history in New Mexico. They are locally adapted, heat and drought tolerant and delicious!
Even as fall works its way into the Rio Grande Valley and winter is not too far off, delicious varieties of cool weather crops are growing in our fields and in the greenhouse. Heirloom beets, carrots, radicchio, lettuce, onions, mâche, kale, spinach, fava beans and radishes are bursting above the cool soil even as the leaves fall. The cover crop on the fields is still green, but soon it will turn into nutrients for the soil. A long row of 3 varieties of garlic will winter-over for next summer’s harvest.
Our farmers have been saving seeds of the most loved varieties grown this year. This will ensure we get locally adapted crops for next year, with more seeds to plant in our fields. Next year we will “ trial” new varieties to see how they do in the Rio Grande Valley and how they do for the kitchen. In the greenhouse is growing through the winter in-ground cool weather crops and a few choice chiles and fresh herbs. Utilizing this historic space has been fundamental in our ability to grow a diversity of food year-round. Now with a dedicated space for the culinary crops; to grow in the winter, plant starts in the spring and host classes, our dedication to a field to fork experience persists even as the weather turns colder.
Come stay at the Inn, take one of our classes or volunteer on the farm for part of your stay if you’d like. Whatever your previous experience with farming, you’ll find something here at Los Poblanos to captivate your interest.
Los Poblanos Honey Bees
In support of a perfect ecosystem owner Armin Rembe (Farmin’ Armin) started keeping bees in 2005. At certain times of the year, you can taste a hint of lavender in our honey. Bee Fact: on average, a honey bee will visit 50 to 100 flowers on a collection trip.