Due to later harvest dates for beef and pork this fall, we’ll be staying in New Mexico a little longer than usual. You can find us at the Los Ranchos Growers Market the next four Saturdays through October 18, 2025. After that, we plan to kick off the fall farmers market season in Phoenix the weekend of November 8–9.
In other news, we have fresh-catch sockeye salmon portions along with a new shipment of Pacific cod and black cod. People are loving the black cod, so if you haven’t tried it yet, now is the perfect time! We have both full filets and filet portions available.
This is also a great time to stock your freezer and pantry for the winter. Come see us for a variety of beef, pork, seafood, honey, and olive oil!
Here’s a nice black cod recipe to get you started:
Honey Marinated Black Cod
This recipe highlights the fish’s firm texture and high moisture content.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6
Ingredients:
Alaska Black Cod
6 Alaska black cod/sablefish filets (approx 7 oz each)
2 cups raw local honey
1 cup low-sodium soy sauce
3⁄4 cup Bariani Olive Oil
3⁄4 cup white wine vinegar
Fine sea salt
Freshly ground black pepper
Wilted Spinach
3 garlic cloves, peeled and chopped
3 tbsp unsalted butter
12 to 15 cups baby spinach, stems removed
Nutmeg, ground
Fine sea salt, to taste
Black pepper, ground, to taste
Instructions:
1. Marinate fish
Combine honey, soy sauce, olive oil, and vinegar in a bowl. Stir and place black cod filets in the bowl. Cover and refrigerate for 24 hours.
2. Prepare greens
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.
3. Roast fish
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place filets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.
4. To serve
Spoon wilted spinach equally between 6 plates, top with filet and spoon some marinade over and around the fish.
Enjoy,
Brenna & Kenny
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