Month: July 2025

Plenty on the calendar this August, and we’re leaning in. Looking forward to seeing you soon!

Albuquerque: We plan to be available every Saturday in August at the Los Ranchos Growers Market from 8am to 11am, and our freezers are full of flavorful options. Right now, we’re well-stocked with grass-finished beef, delicious local pork, raw local honey, and a beautiful assortment of white fish—including Pacific Cod, Black Cod, and Halibut. Whether you’re grilling, roasting, or keeping things light, we’ve got plenty to work with.

Phoenix: We’re making a quick trip to Phoenix for preorder pickups. Please place your order by Saturday, August 2 for pickup on Tuesday or Wednesday, August 5 or 6.
→ View our Price List
→ Email us to Order

In the Kitchen: Looking for ideas? Here are a few easy ways to cook seasonal favorites like Lemon Grass Poached Alaska Halibut, Black Cod Marinated with Honey, and Simple Skillet Pork Chops. Easy, nourishing, and perfect for August.

Remember, the market is in full swing and your favorite growers have an abundant variety of tomatoes, peppers, onions, garlic, sprouts, radishes, chile, fruit and more! Bring a cooler, shop early, and enjoy the season.

Catch you soon,

Kenny & Brenna

If you’ve been thinking about making a market visit, now’s a great time. We’re rapidly building toward the height of the growing season, and every week brings more to the table. You’ll find nectarines, peaches, plums, blackberries, and cherries alongside a colorful range of produce—tomatoes, summer squash, sweet and hot peppers, cucumbers, eggplant, beans, greens, sprouts, radishes, mushrooms, leeks, spring onions, cured garlic, and potatoes. Tomatoes are just starting to roll in, and green chile is beginning to appear. It’s a generous time to plan meals around what’s in season—and what’s coming next.

FishHugger’s selection is also at its peak. Every cut of beef and pork is currently available, along with five species of wild Alaska seafood: Black Cod, Halibut, Pacific Cod, Sockeye Salmon, and Coho Salmon. While we bring as much as we can to each market, we strongly recommend ordering in advance—especially if you have your eye on a specific cut. Availability at the booth can shift quickly, and pre-ordering is the best way to be sure you get exactly what you want.

We invite you to review our recently updated price list before placing an order. Thanks, as always, for your continued support.

We’ll see you at the market!

Stay seasonal,

Brenna & Kenny

We plan to be available in Phoenix on Tuesday, August 5 and Wednesday, August 6 for those who order in advance. Pick up will be at our home near Thomas Rd & 44th St.

As usual, our lineup includes a great selection of wild seafood, grass-finished beef, delicious pork, local honey, and Bariani olive oil! While we’re likely to have your favorites available, we recommend reviwing our recently updated price list before placing your order. Thank you for your consideration.

Please place your order via email or phone by Saturday, August 2.

We welcome any further inquiries!

Thank you so much for choosing real, thoughtfully sourced food.

See you down the road,

Kenny & Brenna

It’s a great time to bring pork back to the table! Our freezers are freshly stocked with thick-cut bone-in pork chops, green chile pork sausage, pork belly, and ground pork—all from our summer harvest here in New Mexico. For those who’ve been waiting to make your favorite chop-centric meals, now’s your chance to load up.

We keep it simple when it comes to pork, offering a small selection of quality cuts that are rich, flavorful, and versatile. Our pork is raised outdoors in New Mexico’s dry, open spaces and processed with care in a small USDA facility. From slow-roasted belly to sizzling skillet chops, these cuts are easy to work into any seasonal meal.

If you’re looking for a savory supper, try this:

Simple Skillet Pork Chops
First, score the fat on the edges of each chop every inch or so to prevent curling during oven roasting. Salt your raw chops generously and refrigerate in a covered dish, for at least one day (or up to three) before cooking. This dry brine helps the meat stay juicy and flavorful. When ready to cook:

Ingredients:

• 2 thick-cut bone-in pork chops (our family eats 3 chops)
• 1 tablespoon Bariani olive oil
• 1 yellow onion, sliced
• 2 green apples, cored and sliced
• Optional: a splash of apple cider vinegar or a spoonful of mustard

Instructions:

1. Preheat oven to 350°F.

2. Heat oil in a cast iron skillet over medium heat.

3. Sear pork chops for 3–4 minutes per side until browned. Remember to sear the edges too. Remove and set aside.

4. In the same skillet, layer in the raw sliced onions and apples.

5. Place seared chops on top of the onion-apple bed.

6. Transfer the skillet to the oven and roast uncovered for 50–60 minutes, until the pork reaches an internal temperature of 145°F.

Serve with sauerkraut and enjoy a no-fuss, deeply satisfying meal.

Come by the Los Ranchos Growers Market on Saturday to pick up your pork—or better yet, place an order ahead of time to get exactly what you want.

Miss us in Phoenix? We’re currently dry-aging a recent harvest of grass-finished beef and plan to make a quick trip to Phoenix once it’s ready. Dates are still TBD, but we’re aiming for late July or early August. Advance orders are required—details coming soon. Check our calendar page frequently for updates.

To your next great meal,

Brenna & Kenny